Organic. It's What's For Dinner

I had a fairly hectic day, so that’s why it was even more satisfying to come home to an unopened CSA box and pull together a pretty simple, but mostly locally grown (freshly harvested) meal.

I’d already thawed out a grass-fed, corn finished tri-tip from Heartland Meats, which sells at the Oak Park Farmers Market.

I seasoned the tri-tip with a Back of the Yards Garlic Pepper Butcher’s Rub from The Spice House, then turned the cooking honors over to the grill master.

While the iFarmer was outside, firing up the grill and checking the meat in between thunder showers, I chopped up heirloom tomatoes, a fairly hot jalapeno, yellow onion and cilantro (all from King’s Hill Farm) and mixed it into a chunky salsa, then paired it with organic corn chips.

To top it off, I gave our sweet corn a quick hot bath. I thought the OPFM corn was good. But this was pretty amazing. It was a happy result considering the corn looked pretty small and underdeveloped, causing me to essentially chop these already shrimpy ears in half.

They might have not been pretty, but they tasted like dessert.

I won’t doubt my farmers again.