I popped into the Capital Region Farmers Market after meeting today and grabbed some Country Valley milk (organic lite), some apples (Pink Lady and Rosy Glow) from Treetops Orchard, and a very nice-looking piece of beef (scotch rib) from Gilmore Braes Heritage Meats.
I haven't had Gilmore Braes before, but I can't wait to try it. They raise Scottish Highland cattle, which are supposed to be quite different from other types of beef, excellent marbling but minimal surface fat, and higher than normal protein levels. Mandy McCorkindale was very helpful, giving me some tips on how to cook it that will come in handy, because I've never cooked that particular cut of meat before.
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