My wonderful little brother came down from the mountains the other day bearing gifts. A black eel squash seedling for us to plant in our backyard and a couple of biodynamically-raised rib-eye steaks. Last night we grilled up the steaks (salt, pepper, olive oil) and man, they were good! Incredibly flavorful, the essence of beef. This was my first opportunity to taste biodynamic meat, and so far, so good. It was rich and vibrant. They were from the Decatur farm up in Covelo, Mendicino County. We opened a bottle of Anjou Rouge from Chateau Soucherie (served slightly chilled) and the tannic bite and earthy richness of the Cabernet Franc went very well with these excellent steaks. Swiss chard and brown rice completed the meal. Very satisfying!

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