We're cooking Treaty Rock Farm Skillet Seared New York Strip with rosemary roasted root vegetables, broccolini, crimini mushrooms, and black truffle oil with Local 121 in the kitchen.
INGREDIENTS
4 12oz New York Sirloin Strip
5 tbs. kosher salt
Fresh ground black pepper
1 cup ¼ in. cubed parsnips
1 cup ¼ in. cubed carrots
2 tsp. finely chopped rosemary
3 tbs. finely chopped parsley
2tbl. canola oil
2 bunches broccolini
½ cup chicken stock
6 tbs. unsalted butter
1 tsp. minced garlic
2 cups sliced crimini mushrooms
1 tbs. diced shallots
1 tbs. black truffle oil
STEPS
1. Use 4 tbs. of salt and as much ground black pepper as you like to season steaks. Put steaks to the side.
2. Preheat oven to 350 degrees.
3. In a medium sized mixing bowl toss carrots, parsnips, rosemary, 1 tbs. parsley, 2 tsp. of salt, and 1 tbs. of canola oil. Spread vegetables in a single layer on a sheet pan, roast in the preheated oven for 15 minutes or until lightly golden in color and tender.
4. Place a medium sauté pan over medium heat. Melt one tbs. of butter, then add the minced garlic cooking for only 30 seconds or until the garlic turns bright white. Lower heat and add broccolini, chicken stock, and 1 tsp of salt. Cook until tender.
5. In a separate medium sauté pan over medium heat melt one tbs. of butter. Add shallots and cook till translucent. Add mushrooms and cook for about 6 minutes until most of the moisture is gone. Finish with 2 tbs. of parsley and black truffle oil.
6. Heat a cast iron skillet over medium-high heat. Add one tbs. of canola oil. Once the skillet is almost smoking add steaks. Sear on each side for about 3 to 4 minutes. Finish in oven set at 400 degrees to desired temperature.
7. Place root vegetable off center on dinner plate. Add broccolini next to root vegetable. Place steak at a 45 degree angle against root vegetable. Finish with mushrooms over the steaks.
Sustainable agriculture means growing and making food in ways that are healthy, do not harm the environment, respect workers, are humane to animals, and provide fair wages to farmers.
That’s big picture, but what does that mean if you’re a Rhode Islander and you want to eat sustainable foods?
There are a lot of things to consider when trying to eat more sustainable foods, but one of the most important is to eat locally.
1. Eat locally and seasonally — tomatoes in August!
In our current food system, food has to travel a long way from big factory farms to get to our tables. One study found that a typical carrot has to travel 1,838 miles to reach your dinner table.
- The fossil fuel and energy use involved with the use of fertilizers for industrial food production and the transportation, processing and packaging of food to make this long trip puts tremendous stress on the environment.
- Companies that ship vast amounts of food across the country and around the world also use a large amount of paper and plastic packaging to keep fresh food from spoiling as it is transported and stored for long periods of time. This packaging is difficult or impossible to reuse or recycle. In addition, industrial farms are a major source of air and water pollution.
2. So, what’s so great about local foods?
- Local foods are fresher and tastier.
- When you buy local foods you’re supporting local farmers and the local economy.
3. Why don’t more supermarkets sell local foods?
- More and more supermarkets are selling local foods. But supermarket chains argue that local production cannot meet their demands in terms of quality, quantity and year-round availability.
- Industrial food production and transportation has given people the expectation that all fruits and vegetables are available all year-round. But the reality is that plants and animals have seasons. Food tastes best when it’s really ripened.
4. So where can I get local foods in Rhode Island?
The Farm Fresh Rhode Island Web site — www.farmfresh.org — is a great resource.
Two great ways to get local foods are through CSAs and Farmers’ Markets.
CSAs
- CSAs are a prepaid subscription to a farm's produce for the season. Shareholders pay ahead of time and save money. Each week they get vegetables, herbs, fruits and sometimes even eggs and meat.
- CSAs are great because you know it's fresh and you often get to meet the farmer and people who grew your food.
- CSAs are also a source of financial security for the farmer.
- Some CSAs offer pick up in Providence.
Farmers' Markets
- Farmers’ markets are another great way to get local food.
- There is a farmers’ market in nearly every town in Rhode Island and you can find a farmers’ market every day of the week during the growing season.
- Even here in the depths of winter, the Farm Fresh Rhode Island lists 10 farmers’ markets within 50 miles of Providence, including the farmers’ market at the Hope Artiste Village in Pawtucket every Saturday.
5. Buying local is important, but it’s not the whole story of sustainable foods.
- Pesticides, chemical fertilizers, factory farming,
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