No. 253: Grilled Steak with Rhubarb Chutney, Seared Scallops, Spicy Thai Shrimp Stir-Fry, Ice Cream Sandwiches
Plus: Miso primer, seedlings for your veggie garden, Fair poster winner
🫛 Very Locally Grown
Sometimes it’s the little things. Even if it’s only a few chives and a handful of rhubarb stalks, at least I’m now eating again out of my own backyard – yippee! The onions and radishes and peas I planted can’t be far behind. To celebrate, I made what I always make first when the rhubarb gets big enough to harvest: my Vineyard Rhubarb Chutney with Dried Cranberries. (You could use dried cherries, too.)
We had it with a grilled Brandt Beef sirloin tip steak (from Cronig’s), which seems to come out at a perfect medium-rare if we do about 5 minutes per side on a medium-hot grill.