Eat Local: Top o’ the Hill to ye!

Guest post from Jean Eno of Gimme the knife! using this week’s featured food at our March 16th Winter Farmers’ Market in Exeter:

Beef.  Beef, beef, beef, beef, beef. My sister and I begged like dogs…tongues out, hands and knees, forearms pulled in with bent wrists-begged like dogs…for the pan drippings of my mother’s Sunday roast when we were kids. Salty, savory, meaty pan drippings…. To think that some people wash it all down the drain. They should be persecuted.

These sticky, finger-licking meaty treats are a snap. Marinate in sauce of your choice overnight.  Or you know what? Just forget the marinade. Top of the Hill’s tips are delicious and tender just the way they are and they’re always available at the winter markets. Broil on skewers or over the grill for about 4 minutes per side. If that. Medium rare’s best.

Did you know that a bottle of coke works for “marinating?” It’s acidic, that’s all. Acid breaks down anything. Even rusty horseshoes. I’m not sayin’ I used coca cola. Nope, not saying’. Read more…

Tender, tasty, off-the-stick sirloin tips, teriyaki style. Beef from Alan Fredrickson’s ‘Top of the Hill Farm’, Wolfeboro, NH. Teriyaki sauce is, um, my 1-of-5 nonlocal vices (soy sauce, brown sugar, sesame oil…).  

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