I have thoughts I’d like to share on what’s happening in Cedar Rapids and the midwest, but I’m still processing them. I’ll likely post about it on Sunday night. In the meantime, here’s our One Local Summer meal for this week.

This week I was on the road from Monday until about 2:30 this morning and I’m leaving again tomorrow morning to go to Portland for the weekend for a good friend’s baby shower. It’s a stroke of luck that we managed a meal that’s more than a simple fried egg and toast (although that’s what I had for lunch today).

It was nice to reconnect today with the garden while harvesting what we needed for a simple dinner. Our new cow went to the butcher last Thursday so we’re trying to work through the very last of the beef before we pick up the new supply in a week or two.

We went the steak and potatoes route with a simple grilled top sirloin steak, mashed chive potatoes, a radish and greens salad and an organic Washington wine. The steaks were seasoned with just a bit of salt and pepper. The potatoes were smashed with butter, cream and chives. The radishes were salted and turned into a vinaigrette. The wine was delicious.

Ingredients:
- Steak (local grass fed, from the freezer)
- Potatoes, butter, cream (local, organic, farmers market/co-op) and chives (garden)
- Radishes, cilantro, green onion, lettuce (garden)
- Snoqualmie 2006 Naked Merlot (Columbia Valley)

*****

Radish and Greens Salad
adapted from Mark Bittman
Serves 2

12 radishes (I used equal parts French Breakfast and Altaglobe)
2 Tbs cilantro, minced
2 small scallions, sliced thin
4 Tbs vinaigrette (I used pre-made Annie’s Light Italian)
1 Tbs salt
6 large lettuce leaves
splash of Balsamic vinegar

Slice the radishes very thin (I used a mandoline), toss them with the salt, cover with cold water. Let the radishes sit for about 15 minutes while you slice the scallions, mince the cilantro and prep the lettuce. Drain the radishes well. Toss them with the scallions, cilantro and vinaigrette. Spoon the radishes over the lettuce, drizzle with balsamic. Enjoy!