We get our meat now from Marin Sun Farms, as part of their Community Supported Agriculture program. Each month we get a box full of lamb, beef, goat, chicken or pork. (By the way, I absolutely love goat - you should try it if you have never done so). Jason is our meat expert, and he prepares it sous vide, grilled, braised, roasted, and this week for our Sunday dinner...smoked.
First of the season heirloom tomatoes from Mariquita Farm
Balsamic reduction, feta, smoked almonds
Smoked cross-rib beef roast and lamb shoulder, bbq sauce
Polenta with parsley root
Braised turnip greens, fennel, baby walla walla onions