We went over to the Portland Farmers market this past weekend to A. enjoy the day and B. get some grub for dinner. If you haven’t been I highly recommend going if you like fresh grub. The market was already bustling and it was still just the end of April.
The first thing we spotted was rhubarb my request for strawberry rhubarb pie was immediately placed with the chief pie maker. The salad makin’s looked wonderful with fresh arugula, mesculn, spinach etc. but we still had store bought organic salad to use up so we moved on. We did buy some brie from a local cheese maker in Scio, OR., bread from the Pearl bakery, and grass fed rib eye steaks from Deck Family Farm out of Junction City, OR.
The menu for dinner went like this:
Organic salad with blue cheese dressing
Bruschetta with white bean spread
Roasted Red Potatoes in garlic cloves and EVOO (extra virgin olive oil)
Ribeye steak with cabernet sauce
Amavi Cabernet-sauvignon from Walla Walla Valley ‘05
Strawberry rhubarb pie and vanilla ice cream.
The first thing we spotted was rhubarb my request for strawberry rhubarb pie was immediately placed with the chief pie maker. The salad makin’s looked wonderful with fresh arugula, mesculn, spinach etc. but we still had store bought organic salad to use up so we moved on. We did buy some brie from a local cheese maker in Scio, OR., bread from the Pearl bakery, and grass fed rib eye steaks from Deck Family Farm out of Junction City, OR.
The menu for dinner went like this:
Organic salad with blue cheese dressing
Bruschetta with white bean spread
Roasted Red Potatoes in garlic cloves and EVOO (extra virgin olive oil)
Ribeye steak with cabernet sauce
Amavi Cabernet-sauvignon from Walla Walla Valley ‘05
Strawberry rhubarb pie and vanilla ice cream.
Here is a couple of pic.
The Steaks.
The Cabernet Sauce
Over dinner the conversation moved to the discussion of the difference in grass fed beef vs. grain fed which was better tasting and so on. I knew that grass fed was better for you because they area eating grass duh. And feedlot cattle are not very healthy due to there close quarters to each other, large amounts of antibiotics, etc.
Whenever I travel to the Midwest everyone always brags to me about grain fed, dry aging, marbling etc. but I didn’t know if grass fed beef has/could develop the flavors from being grain fed so some research was in order. I found this link that offers somewhat of a comparison between grain vs pasture raised beef.
http://www.cbc.ca/consumers/market/files/food/beef/index2.html
Pretty interesting check it out.
Whenever I travel to the Midwest everyone always brags to me about grain fed, dry aging, marbling etc. but I didn’t know if grass fed beef has/could develop the flavors from being grain fed so some research was in order. I found this link that offers somewhat of a comparison between grain vs pasture raised beef.
http://www.cbc.ca/consumers/market/files/food/beef/index2.html
Pretty interesting check it out.
1 comment:
You know you linked to a canadian site to back you up on this, right?
Having had both types I can tell you my preference is for grass-fed. That's how we raised them primarily, hay with maybe some grain pellets every now and then (when the hay supply ran out, got water damaged, what have you). I just wish, growing up, my folks hadn't done everything well done. But, even then, it was still hands down better than grain fed lot meat.
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