Posted by: J Nyman | September 22, 2008

Finally! Fall Food! – September Meat C.S.A. Recipes

For the first time this month, instead of sharing some recipes I like with a few, I’m sharing with many.  Normally, I email our Meat CSA members with a couple of recipes in the hopes of helping them enjoy what we bring them more.

I do realize that those who have sought us out and bought memberships to a Meat CSA are probably foodies to some degree and have plenty of great recipe resources.  I like to send them anyway, though, because it means I have an excuse to spend time searching for new ways to make delicious dinners.  And, it seems that the more I send out recipes, the more recipes get sent to me.

And what’s better than searching around the net and the cookbooks at the library and finding something good to make?  Why, having something mouthwatering arrive directly to you inbox, that’s what.  (Hmm… You know what I mean.  The recipes arrive in my inbox.  Although… Having, say, the Garlicky Roast Beef below come fully prepared via email would be pretty Awesome-Sauce.  In case you’re interested, I didn’t make up the very descriptive term Awesome-Sauce.  Here‘s where it comes from.  Funny.)

Alright.  What say we get to said recipes before I get too carried away about email delivery food and funny comics.

This beef recipe has a great rub for almost any type of meat.  Here it’s specifically for a meat platter but it makes me think of the best darn brown bag lunch around.

Garlicky Roast Beef

(as stolen from the Canadian Living website)

A 3-lb (1.5 kg) eye of round oven roast will yield the pound of beautiful slices you need for the platter, plus plenty of leftovers to enjoy on another occasion.

Servings: 36 slices


9 cloves garlic, minced
1/3 cup (75 mL) minced fresh parsley
3 tbsp (50 mL) grainy mustard
1-1/2 tsp (7 mL) each salt and pepper
1 eye of round oven roast (3 lb/1.5 kg)


In bowl, combine garlic, parsley, mustard, salt and pepper. Pat roast dry; rub all over with garlic mixture. Place on greased rack in small roasting pan.

Pour enough water into roasting pan to come 1/2 inch (1 cm) up side of pan. Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast until meat thermometer registers 140°F (60°C) for rare or 150°F (65°C) for medium-rare, about 1 hour. Let cool. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 2 days.) Slice.

Mediterranean Rub for Pork


2 lemons, zest only
1/4 cup (50 mL) chopped fresh thyme, or one tbsp (15 mL) dried
1/4 cup (50 mL) fresh garlic
1/4 cup (50 mL) fresh rosemary, or one tbsp (15 mL) dried
2 tbsp (30 mL) fresh sage, or two tsp (10 mL) dried
2 tbsp (30 mL) coarse black pepper
1 tbsp (15 mL) salt


Combine all ingredients and, using a food processor or a sharp knife, chop until thoroughly mixed, but not reduced to a paste.

Store in a jar with tight-fitting lid.

Again, I would use this on anything but I found it on the Canadian Pork Producers website and now shamelessly pass it off as my own.  (Oops!  Now you know my secret!)

Please feel free to let me know how these work for you or if you have something even more wonderful to do with quality, ethically raise meat.  There will be a prize for anyone who can actually email me lunch.  😉

Happy Eating!


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