Last night, I came home, started dinner, the phone rang and I had to head back to work . Such is life in the news business. Fortunately, I was planning simple fare for supper-- I had just put a steak into a bag with some bottled 30-minute marinade, cleaned up some green beans to steam and prepared corn for the grill. By the time I got home to stay, we had dinner ready in about 10 minutes.Again, everything on the menu was from the farmers' market. I've been buying meat at the market every week; chicken, pork chops, sausage, steaks, roasts, all USDA-approved, all free of hormones and antibiotics. (I bought eggs out there too this week.) Vendors sell their meat frozen, so I can thaw what I need throughout the week. Though I don't go to the market expecting bargains, the flat iron steak I cooked last night was $6 a pound, same as Dillon's, and the chicken breasts I picked up Saturday seemed to be priced at about what I'd pay at the grocery store. I love buying from local vendors who raise their own livestock. A couple vendors sell venison and buffalo meat; I may have to try some of that before the summer is over.
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