The Farmers' Market - Part 2

Yesterday, I returned to the Athens Farmers' Market. This time I was prepared! Even though it was raining, there was a crowd there, buying all of that wonderful food. There is something to be said about being able to meet the person producing your food, to be able to look them in the eye. And when you hear them describe with pride how they operate their farm, you feel very good about buying their product.

I bought some grass-fed Angus T-bone steaks, that we grilled last night for dinner. My husband took one bite and said, "This tastes like my childhood." Grass-fed beef tastes completely different than corn-fed. There was a time when most cattle was fed grass instead of corn. I prepared the steaks in the Florentine style: rub both sides of the steak with a cut clove of garlic and salt and pepper. Grill to your liking. While the meat rests, drizzle a small amount of lemon juice and olive oil on it. It may sound strange, but it tastes fantastic. I paired the steaks with a Syrah from Raven's Glenn, a winery in West Lafayette, Ohio. It was very good.

I'm a cheese freak, and I bought some delicious cheese at the market. It was made by Laurel Valley Creamery, in Gallipolis, Ohio. A creamy Farmsteader cheese and Cincinnati Chili spiced cheese curds. So good!

My daughter enjoyed the Farmers' Market as much as I did. As we left, she said, "I hope we can come here every Saturday." I hope we can, too!