Farmers' Market Share: Cloudy with a Chance of Meatballs
To the patient among you, rejoice!
Once I started eating meat, I binged a little on the few dishes that I'd missed, but I quickly came to the realization that most of the time it just wasn't worth it to me to eat meat. The times it was actually worth it? When I could get high-quality meat. My tastes steered me toward grass-fed varieties since I find those the most flavorful. I've heard some folks complain about the gaminess of grass-fed meat, but since I'd gone so long without, I didn't know the difference.
Thankfully, we have plenty of antibiotic-free, naturally raised meats in the St. Louis area, from lamb to pork to beef to bison (and supposedly goat, if you can get your hands on it). It's not horrifically expensive, and I just feel better about having the option of driving out to the farms to see how my food is raised. In fact, I'm hoping for some field trips this summer.
I found this recipe a few months back. First, I need to confess that I knew nothing of Ina Garten prior to some awesome chocolate-orange cake at a party, so all I knew was that she was a former nuclear-weapons analyst for the Johnson administration. I have dreams of being fabulously successful in multiple fields, so she is basically living the dream -- my dream, anyway. But apparently she is also the Barefoot Contessa? And kind of annoying? I wouldn't know, but I will say that she makes one tasty meatball.