March: in like a lion, out like a lamb.
Really? We’ve had no winter to speak of. Isn’t it more like, in like a kitty cat, out like a hamster? In like a pet goldfish? Out like a big, soft, adoring Rottie mix who looks at you with deep brown eyes and centuries of empathy and obedience?

Yes, this March is just like that.
Welcome to the March edition of Help a Sister Out with Some Recipes Associated with the CFSBK-Herondale Farm Meat CSA.
Here are my picks for what was in our bags this month.
London Broil
London Broil is a preparation method, not a cut; it is broiled/grilled marinated flank steak.
Our “London Broil” is likely top round steak, but I won’t put any money on it either way until I defrost it and see what’s what. Regardless, I know what I’m going to do with it.  Marinate. High heat. Be sure to cut it against the grain when I serve it. To myself.
1. Got a grill, indoor or outdoor? Make Filipino-style London broil.
2. Crockpotting? Make Everyday Paleo’s spinach-stuffed London broil  (requires butterflying the meat, which is easy - just ask me.)
3. Broiling it, like Mom used to do? Make marinated London broil, just leave out the soy sauce (or sub coconut aminos, like I do.) 
Stew Meat
I just finished a huge pot of beef stew that I could not get enough of.  This recipe is potato-free but doesn’t suffer for it, and incorporates vegetables only at the very end, which keeps them crisp and in delicious contrast to the rich meat.
1. Hearty beef stew with green peas and carrots
Seriously, kids, I love this one. I just left the 3 TBS of flour out. It has 146 reviews and over a 90% “would make again” rating on Epicurious. That’s the shit right there.
2. Herbed beef stew with sugar snap peas
This one is next on my list. Sugar snap peas are about to be in season.
3. Ranchero beef stew
I totally lied about the snap peas being next. Forget them. This one is next. Olives, chiles, tomatoes. My heart.
Ground beef
We’ve never talked about this. Pumpkin chili. My favorite meat loaf. Picadillo. White trash tacos.
You need more ideas? Talk to Mel over at The Clothes Make the Girl. She’s got a bunch of ground beef recipes, and a bitch knows her way around a spice cupboard.
It’s getting warmer, so I’m always looking for quick-sautee type dishes. Try this Asian ground beef, mushroom, and broccoli slaw lettuce cup recipe from Nom Nom Paleo. Another extremely dependable source for good grub.
Steaks
Here’s what to do.
Pork chops
Again.
Beef shanks
Stop making sense.
Italian sausages
This is what Herondale Farm itself recommends; go to the recipe page and select Italian sausages to view the recipe.
Boneless pork roast
Well, this happened.
Or you could make pernil, which you definitely will want to do if you’ve ever eaten it. You can’t make it as well as any actual Latin person, but as a confirmed Gringarican I can tell you that you’re likely to be thrilled with any approximation you churn out.
——————————————
Ta-da! That about does it for this month’s edition. Let me know if there are any cuts we missed, recipes you want to discuss, or delicious variations you want to share. See you at the Paleo Pot Luck!

March: in like a lion, out like a lamb.

Really? We’ve had no winter to speak of. Isn’t it more like, in like a kitty cat, out like a hamster? In like a pet goldfish? Out like a big, soft, adoring Rottie mix who looks at you with deep brown eyes and centuries of empathy and obedience?

rottie pup

Yes, this March is just like that.

Welcome to the March edition of Help a Sister Out with Some Recipes Associated with the CFSBK-Herondale Farm Meat CSA.

Here are my picks for what was in our bags this month.

London Broil

London Broil is a preparation method, not a cut; it is broiled/grilled marinated flank steak.

Our “London Broil” is likely top round steak, but I won’t put any money on it either way until I defrost it and see what’s what. Regardless, I know what I’m going to do with it.  Marinate. High heat. Be sure to cut it against the grain when I serve it. To myself.

1. Got a grill, indoor or outdoor? Make Filipino-style London broil.

2. Crockpotting? Make Everyday Paleo’s spinach-stuffed London broil  (requires butterflying the meat, which is easy - just ask me.)

3. Broiling it, like Mom used to do? Make marinated London broil, just leave out the soy sauce (or sub coconut aminos, like I do.) 

Stew Meat

I just finished a huge pot of beef stew that I could not get enough of.  This recipe is potato-free but doesn’t suffer for it, and incorporates vegetables only at the very end, which keeps them crisp and in delicious contrast to the rich meat.

1. Hearty beef stew with green peas and carrots

Seriously, kids, I love this one. I just left the 3 TBS of flour out. It has 146 reviews and over a 90% “would make again” rating on Epicurious. That’s the shit right there.

2. Herbed beef stew with sugar snap peas

This one is next on my list. Sugar snap peas are about to be in season.

3. Ranchero beef stew

I totally lied about the snap peas being next. Forget them. This one is next. Olives, chiles, tomatoes. My heart.

Ground beef

We’ve never talked about this. Pumpkin chili. My favorite meat loaf. Picadillo. White trash tacos.

You need more ideas? Talk to Mel over at The Clothes Make the Girl. She’s got a bunch of ground beef recipes, and a bitch knows her way around a spice cupboard.

It’s getting warmer, so I’m always looking for quick-sautee type dishes. Try this Asian ground beef, mushroom, and broccoli slaw lettuce cup recipe from Nom Nom Paleo. Another extremely dependable source for good grub.

Steaks

Here’s what to do.

Pork chops

Again.

Beef shanks

Stop making sense.

Italian sausages

This is what Herondale Farm itself recommends; go to the recipe page and select Italian sausages to view the recipe.

Boneless pork roast

Well, this happened.

Or you could make pernil, which you definitely will want to do if you’ve ever eaten it. You can’t make it as well as any actual Latin person, but as a confirmed Gringarican I can tell you that you’re likely to be thrilled with any approximation you churn out.

——————————————

Ta-da! That about does it for this month’s edition. Let me know if there are any cuts we missed, recipes you want to discuss, or delicious variations you want to share. See you at the Paleo Pot Luck!

Recent comments

Blog comments powered by Disqus

2 Notes

  1. thedailypaleo posted this