Hill Country Farmers Market Association

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Meal of the Month

The Hill Country Farmers Market Association would like to offer you a monthly meal idea that is healthy, easy and delicious! Each meal is created using as many local products from your neighborhood farmers market as possible.

Eating local food is healthy for you, good for the environment, and helps your local farmers!

June

Grass Fed Garlic, Lemon Leg of Lamb

4-5 LB leg of Lamb

2 LBS Beets

12 New Potatoes

2 White Onions - quartered

1 Cup Water

3 TBSP Soy Sauce

1 TSP Red Pepper Flakes

1 Lemon - thinly sliced

5 Cloves Garlic - quartered

Place potatoes, onions, carrots in deep cooking/roasting pan. Mix soy sauce, pepper flakes in one cup of water and pour over veggies in pan.

With a sharp knife insert garlic, sliced lemon into the meat of the leg of lamb. Place lamb on rack and place over the veggies marking sure any fat is facing up.

Preheat oven to 450°. Place lamb and veggies pan into the oven and immediately lower the heat to 250°. Cook for 50-60 minutes per pound. Remove from oven and allow to sit (rest) for 10-15 minutes. Remove lamb, slice and serve with roasted veggies and sweet and sour beets.

Sweet and Sour Beets

1-1/2 to 2 LBS Beets (Red or Golden)

1/2 Cup + 1 TBSP CiderVinegar

1/2 Cup Sugar

1 TBSP Cornstarch

1/2 TSP Salt

2 Whole Garlic Cloves

2TSBP Butter

Bring a pot of water to boil. Throughly wash beets (take care not to damage the skin of the beets, to avoid bleeding), leaving a 2 inch stem. Place beets in the pot of boiling water and add 1 TBSP of Vinegar. Boil 35-45 minutes or until tender. Drain and allow to cool. Slip off skins and slice or dice.

In a saucepan combine sugar, cornstarch, salt, cloves, and remaining cider vinegar. Cook on medium heat until clear. Add 3 cups of beets and warm in sauce. Add butter and melt. Stir and serve.

Steam or boil the beet greens and serve just as you would spinach for a delicious and healthy side dish!

Enjoy!

May

Grass-fed Top Sirloin Steak, Baked Red Potatoes and a Tossed Spinach Salad

Peach Cider Sweet Tea and Goat Milk Ice Cream for Dessert

Serves 4

Ingredients:

4 Top Sirloin Grass Fed Steaks

10 small Red Potatoes

1 small Red or White Onion, Chopped

Black Pepper

1 Bunch Spinach

1 Bunch Baby Carrots, Chopped

1 Tomato Sliced

1/2 Cup Garlic & Herb Feta Goat Cheese

3/4 Cup Pecan Oil

1/4 Cup Red Wine Vinegar

1 Tbsp Cracked Black Pepper

1/2 Tsp Salt

2 Garlic Cloves Crushed

Instructions:

Steaks:

Grass fed meat is not marbled with saturated fats so they should be cooked slowly at a low temperature. They can be seared on a barbecue, but then move them to a lower temperature on the grill using the indirect method (heat not directly below the meat, but off to the side and set at the lowest setting). After searing you can also transfer the steaks to a heavy pan and cooked on the cooktop. Add a little oil to the pan and cook for 30 minutes on each side with the temperature at or below 200°. The meat will be tender and flavorful and well worth the wait.

Potatoes:

Preheat oven to 450°. Rub potatoes in pecan oil and add 1/2 cup chopped onion, season with black pepper. Cook 45 minutes in a pan covered with foil.

Salad:

In a salad bowl combine spinach, tomato, baby carrots and feta. In another bowl combine pecan oil, red wine vinegar, cracked pepper, salt and garlic. Mix dressing well and toss with salad.

Bon Appetit!

June

Coming for June:

Marinated Grass Fed Lamb with all the Fixins