I do love seasons yet miss my mystery basket I used to get delivered to our door every week in our former home. It challenged me to cook with the most seasonal ingredients from local farms.
It is interesting that in the winter one craves fresh peas and asparagus, and in a cool summer I’m already thinking about winter stews.
I’ve decided to help a small grocery open a meat department. The owner agrees with my assumptions that their clientele includes mainly students on a strict food budget, and adults who can afford steak every night. The solution I’ve proposed is several recipes for students (they’re on their own for high-end meats) and making sure they have all the ingredients to make it easy.
My suggestions are: Mom’s Cheesy Meatloaf with sharp cheddar chunks and ketchup; skirt steak with chimichurri (they’d have to make the sauce and sell it separately or with the steak because these kids don’t have food processors); and for special occasions a whole roasted chicken with simple bread stuffing. I think I forgot one, I gave it to him on a post-it note yesterday and didn’t keep a copy. [No way I’m going there now as it’s pouring with very close thunder and lightning yet the forecast called for 80 degrees and decreasing clouds. There were blue skies at 6:30 this morning! Hmm, I’ll have to check with the weatherman on site.]
They’d have to market their new department and print up my recipes to place on the butcher counter to make student shopping easy. Maybe even package it with all the ingredients. Perhaps even give out a small container of chimichurri for the first week with the meat until they become addicted. Otherwise I’ll have to do a “serve with” guide and make sure they have everything on hand.
Wait, I just came up with another one! Slice a local sausage and saute it with onion and bell pepper, add a little tomato sauce. Cook some pasta and serve. Carbonara is a great pasta dish as well. Bacon, eggs, cheese and pasta. I think I’ll have to do a cooking class.
Whole Foods/Whole Paycheck is in the neighborhood and they won’t be able to compete with the WF new dry-aged beef but if they start small and don’t freeze meat, they may just turn a profit. Heck, half the store seems to be beer, I never go down those aisles. I guess a beer town needs its beer and students are a willing audience! Keep thinking, and cooking. Dee
Cooking with Dee 