{"id":7636,"date":"2016-04-01T04:57:37","date_gmt":"2016-04-01T04:57:37","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7636"},"modified":"2016-04-01T04:57:37","modified_gmt":"2016-04-01T04:57:37","slug":"meat-spuds-market-fixings","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7636","title":{"rendered":"meat &#038; potatoes (grass-fed beef; spuds, market fixings)"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/steak_and_potatoes.jpg\" rel=\"attachment wp-att-7638\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7638\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/steak_and_potatoes.jpg\" alt=\"steak_and_potatoes\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I already had all the extras, but I needed the lead; I found it on Wednesday where\u00a0<a href=\"http:\/\/www.theepochtimes.com\/n3\/679101-this-is-new-york-john-stoltzfoos-an-amish-farmer-in-the-urban-jungle\/\">John Stoltzfoos oversees his family&#8217;s farm stand<\/a> in\u00a0the\u00a0Union Square\u00a0Greenmarket: It was a 13-ounce grass-fed beef steak, and it was everything I had expected.<\/p>\n<ul>\n<li>one New York strip steak (13 ounces), entirely\u00a0grass fed, from <a href=\"http:\/\/www.whatisfresh.com\/users\/millport-dairy\">Millport Dairy<\/a> in the Union Square Greenmarket,\u00a0\u00a0brought 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\u00a0tiny local lemon-lime from Fantastic Gardens of Long Island, sprinkled with chopped rosemary\u00a0from Stokes Farm, and a little\u00a0olive oil<\/li>\n<li>upland cress from Stokes Farm, washed, trimmed of its roots, arranged on the two plates just before the steaks were placed\u00a0at or on the edge of the greens, dressed with good olive oil, salt, and papper<\/li>\n<li>eight sweet Red Norland potatoes from Lucky Dog Organic Farm,\u00a0scrubbed, boiled, unpeeled, until tender, drained and returned to the warm pan, then halved, tossed \u00a0with rich\u00a0\u2018<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u2018, salt, pepper, chopped wild garlic from Lani&#8217;s Farm,\u00a0chopped parsley from Eataly, and, at\u00a0the very end, a handful of sorrel from Windfall Farms<\/li>\n<li>the wine was a Spanish (Rioja) red, <a href=\"http:\/\/www.cvne.com\/wp-content\/uploads\/2007\/07\/VI--A-REAL-CRIANZA-2011-ing.pdf\">Vi\u00f1a Real, Crianza Rioja 2011<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.naxos.com\/catalogue\/item.asp?item_code=ODE1256-2D\">Aulis Sallinen&#8217;s\u00a0Chamber Music Nos. 1-3, with the\u00a0Sinfonia Finlandia, and the Jyv\u00e4skyl\u00e4 Sinfonia Wind Quintet<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I already had all the extras, but I needed the lead; I found it on Wednesday where\u00a0John Stoltzfoos oversees his family&#8217;s farm stand in\u00a0the\u00a0Union Square\u00a0Greenmarket: It was a 13-ounce grass-fed beef steak, and it was everything I had expected. one New York strip steak (13 ounces), entirely\u00a0grass fed, from Millport Dairy in the Union Square &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-7636","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7636"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7636\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}