Week six? Are you kidding me? Hard to believe that we’ve been cooking and eating the fruits of summer for so long already. In fact, it makes me a little nervous because, other than picking and freezing some strawberries, I haven’t really put anything in the freezer yet. Oh, the anxiety!
This week’s local meal was enjoyed on our picnic table, inside, what I affectionately refer to as, the circus tent.
This screenhouse with the fabulous orange roof is from my husband’s grandmother’s barn. When we got our picnic table, we realized that the bugs were just going to be too much, preventing us from enjoying it. My husband remembered this screenhouse and, voila, the circus tent went up. And it has been going up for three summers!
This week, on our picnic table, we enjoyed braised beef short ribs on parsleyed red potatoes with a tossed salad (heavy on the tomato!)
And really, that’s a red wine spritzer I have there, part wine, part seltzer. I’m just saying…
The round up:
- Short Ribs: Rock Farm
- Lettuce, carrots, cukes, tomato: Ledgewood Farm
- Potatoes, butter: Maine
- Parsley, chives: our yard
- From away: salt, pepper, spices, wine (although it was from NY – regional?)
Braised short ribs is my favorite meal anytime. Looks Great!
Never had braised short ribs, but I’m very curious. They look delicious!
They were yummy, but I always have way more fat than meat on the short ribs…I wonder if I need cook them longer? Although they were VERY tender.