Grill - O - Rama

T’is the season to be grillin’, fa la la la la, la la la la (go ahead, count ‘em, they’re all there).  Get the heat out of the kitchen and do all the cooking on the grill. Check out this cool marinade for flank or skirt steaks.

Preparation

We have a good selection of meat available, from beef short ribs, pork ribs, brats, chops and steaks to lamb chops and gyro meat to a variety of grassfed, dry-aged steaks, plus chicken, and the usual array of ground meats.

Check the store for pricing and availability. Try a delicious lamburger made with equal parts ground lamb with beef, bison or pork. Spice it with a little toasted cumin seed and garlic chili oil for a marvelous twist on a favorite standby.

Here’s a winner of a marinade for flank steak or skirt steaks. It’s so simple but oh so good!
- 1/2 cup soy sauce
- 1/2 cup white cooking wine 
- one large clove garlic or a generous shake of garlic powder if you wish.

Marinate steak at least two hours, up to 24. Flanks and skirts accept marinades well. Serve sliced super thin against the grain (an electric knife really facilitates the task). Fold into tortillas (or lettuce leaves) with some grated cheese, fresh salad greens and salsa. Ooo la la la la, la la la la.

Tip: How to de-cob your corn

All you need is a deep bowl or pot and a sharp knife to make cutting your corn off the cob a breeze. Of course, a shallow bowl or plate is an option if you like cleaning up bits of corn kernal and a spray of corn juice (really, corn juice?). First husk the corn and brush off all the silks. cornsilks.jpg Hold the...Read more

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As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery