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Pasture Beef at Isabelle Farm Stand

June 26, 2013/2 Comments/in kimchi, Ruby Calendula /by Ozuke

Pasture Beef at Isabelle Farm Stand

June 26, 2013/2 Comments/in kimchi, Ruby Calendula /by Ozuke

Pasture Beef at Isabelle Farm Stand

June 26, 2013/2 Comments/in kimchi, Ruby Calendula /by Ozuke

Isabelle Farm Stand is open for the season! Located in Lafayette, Co on east Baseline Rd. (near Hwy 287 & Baseline Rd.), it offers an array of seasonal farm produce, handcrafted items, locally produced meats, cheeses, jams, pickled things, and more. The term “farm stand” understates the selection and atmosphere of Jason and Natalie Condon’s spacious rustic market. This neighborhood gem is more reminiscent of an old time mercantile. In addition to seasonal farm fresh produce, shoppers will find handcrafted bees wax candles, hand-carved wood cutting boards, unique kitchen textiles, and a small collection of farm antiques. Although the selection of kitchen accessories is irresistible, it’s the food that impresses. On my last visit to the stand, pasture raised fajita beef caught my eye. That’s what’s for dinner tonight!

Jason and Natalie have a long established relationship with Boulder county rancher, Jim Roberts. Roberts’ cattle are pastured raised. His ranch is just east of Isabelle farm. Being good neighbors, the Condon’s sell Jim’s delicious beef to their CSA members, and now to the general public, at the farm stand. Stop in during store hours to peruse the wide variety of meat cuts. All cuts are frozen, but thaw quickly, and grill well.

At Isabelle Farm, they say, ” Lafayette isn’t as far away as you may think it is, 8 miles east of downtown Boulder.” Look for the big Monitor-style pine barn with the red steel roof.
THE FARM STAND IS OPEN TUESDAY-SUNDAY, 10 a.m.- 6 p.m.

Beef Fajita Ingredients: (serves 4-6)
1 lb beef fajita meat
1 onion, sliced
1 red pepper, sliced
1 green pepper, sliced (optional, I didn’t use)
2 cloves garlic, chopped finely
2 juice of limes
1-2 jalapenos, seeded & chopped (optional)
3/4 tsp. Cumin
Salt to taste
Pepper to taste
ozuké pickled things Kimchi, Citrus & Ginger, Ruby Calendula

Directions:
In a bowl combine all ingredients. Cover and marinate at room temperature for at least 30 minutes. If time permits, marinate overnight in the refrigerator. After refrigeration, be sure to bring marinated ingredients to room temp before grilling. It is important to bring beef, chicken, & pork to room temp before grilling. This will ensure cooking at desired temp. Fire up your grill on med-high. Place in grill basket. Toss ingredients with tongs to ensure even cooking. Heat up corn tortillas on grill or stove top. Assemble with all your favorite toppings including zuké pickled things. Try these recipes for naturally fermented pico de gallo or tomatillo salsas too!

Cilantro, not just for salsa

June 23, 2013/4 Comments/in Other /by

After high school, I took several years and did some exploring. These days, this kind of exploring has a name, ‘the gap year’. Well, my gap was much longer than a year. For a while I spent time working on organic farms. While living on a farm in Virginia, one of my many jobs was to harvest cilantro in the early morning. It was a pretty easy task; gently breaking the base of each stem and neatly bundling the delicate leaves together into small bouquets. During those early morning hours, I did not appreciate all the qualities this herb has to offer. In fact, several years passed before I began enjoying it again.

Cilantro is actually the name given to the leaves of a coriander plant. It looks similar to parsley, but is a little more succulent and very aromatic. Cilantro doesn’t store very well, so either pick it shortly before using or wrap it in a paper towel and refrigerate in a plastic bag. I leave the top of the bag slightly open. These tricks help extent it’s shelf life. After flowering, it produces the beloved coriander seeds so popular in Indian recipes. This week, my garden is producing gorgeous cilantro.

Cilantro Pesto Ingredients:
1/4 cup chopped walnuts
1 tablespoon fresh garlic, minced
1 bunch cilantro
2 tablespoons or more pecorino sheep cheese, shredded
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup extra virgin olive oil

Directions:
Combine all ingredients in a food processor and blend. To store, put in glass jars leaving space for expansion and freeze. Remember to label the jar.

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Pasture Beef at Isabelle Farm Stand

Cilantro, not just for salsa

Pasture Beef at Isabelle Farm Stand

Cilantro, not just for salsa

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Pasture Beef at Isabelle Farm Stand

Cilantro, not just for salsa

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