meat & potatoes (grass-fed beef; spuds, market fixings)


I already had all the extras, but I needed the lead; I found it on Wednesday where John Stoltzfoos oversees his family’s farm stand in the Union Square Greenmarket: It was a 13-ounce grass-fed beef steak, and it was everything I had expected.

  • one New York strip steak (13 ounces), entirely grass fed, from Millport Dairy in the Union Square Greenmarket,  brought to room temperature, dried with paper towels, scattered with a little sea salt, pan-grilled for about 4 minutes on each side, a little more salt and freshly-ground telicherry pepper added to both sides after each had been seared/cooked, removed to 2 warm plates, drizzled with a little juice from a tiny local lemon-lime from Fantastic Gardens of Long Island, sprinkled with chopped rosemary from Stokes Farm, and a little olive oil
  • upland cress from Stokes Farm, washed, trimmed of its roots, arranged on the two plates just before the steaks were placed at or on the edge of the greens, dressed with good olive oil, salt, and papper
  • eight sweet Red Norland potatoes from Lucky Dog Organic Farm, scrubbed, boiled, unpeeled, until tender, drained and returned to the warm pan, then halved, tossed  with rich ‘Kerrygold Pure Irish Butter‘, salt, pepper, chopped wild garlic from Lani’s Farm, chopped parsley from Eataly, and, at the very end, a handful of sorrel from Windfall Farms
  • the wine was a Spanish (Rioja) red, Viña Real, Crianza Rioja 2011
  • the music was Aulis Sallinen’s Chamber Music Nos. 1-3, with the Sinfonia Finlandia, and the Jyväskylä Sinfonia Wind Quintet