steak, micro radish; rabe; oregano-baked cherry tomatoes


We owe a good part of the two meals we enjoyed on Sunday, the proteins in particular, to the Plain People of eastern Pennsylvania, and, specifically, John Stoltzfoos and his family who operate Millport Dairy Farm in Lancaster County.

The day had begun with a breakfast which included both their eggs and their bacon. The picture below shows micro scallion from Two Guys from Woodbridge tossed on top of everything after the mixed herbs had been sprinkled on the eggs, but it was taken before dollops of the middle-eastern-style seasoning, L’eKama‘, the toast, or the thick bacon were added to the plate.


Dinner was a meal in which John’s family’s beef (pastured, grass-fed, like their chickens) was a featured attraction, along with some great vegetables.

  • one 14-ounce New York strip steak from Millport Dairy, dried, pan-grilled to medium rare, drizzled with a squeeze of lemon and a little olive oil, purple micro radish from Windfall Farm scattered on top
  • black cherry tomatoes from Berried Treasures, slow-roasted with a generous amount of dried Italian oregano from Buon Italia, olive oil, and two halved organic garlic cloves from Race Farm
  • broccoli rabe from Alewife Farm, wilted in olive oil flavored with bruised garlic from Race Farm, seasoned with salt and pepper, divided onto 2 plates and drizzled with more olive oil
  • the wine was a California (Sonoma) red, Jim Olsen and Tom Shula Pickberry Merlot 2014
  • the music was ‘Clouds of Forgetting, Clouds of Unknowing’, by John Luther Adams, and we listened to it on a CD from New World Records, not to go retro, but mostly just because we could, and also because we just wanted to make sure the CD player still worked, since we have thousands of disks.