One Local Summer - Week 4

This week I learned that I am terrible at cooking steak. I understand the theory and all (I've read my McGee and watched Top Chef contenders cook steaks in a variety of ways) but I have this deep-seated fear that it (all meat, really) will be underdone, so I tend to overcook it. Too many years as a vegetarian, perhaps. As this was my first attempt at cooking steak I should probably cut myself a little slack. It wasn't too bad, just a little tough.

I seared the steak and finished it in a pan with lots of butter. It is topped with sautéed oyster mushrooms and garlic scapes (cooked in the same pan as the steak so there were plenty of butter and fond) and the sides were English peas (briefly boiled and buttered) and mashed redskin potatoes (with butter and milk.) Dessert was mango lassi frozen yogurt from local artisan ice creamiere Jeni's.

Non-local ingredients were salt and pepper.

Steak from Long Meadows Grass-Fed Beef in Utica, Ohio (44 miles)
(Here's an article about Ed and Nancy and their beef.)
Mushrooms from Toby Run in Bellville, Ohio (~50 miles)
Garlic scapes from Just This Farm in Galloway, Ohio (~24 miles)
Potatoes from H-W Organic Farm in Sullivan, Ohio (~85 miles)
Milk and butter from Hartzler's Dairy in Wooster, Ohio (~88 miles)
Ice cream from Jeni's at the North Market (ingredients weren't local, but Jeni is our local ice cream star (small batch artisanal ice creams, sorbets and frozen yogurts) so we feel no qualms about including all of her works in our local diet. My waistline owes at least an inch to her!)