Old Town Di(sh)patch: Grilled Steak with Argula Pesto sauce and Roasted Potatoes with Ramp Mustard and Spring Onions

I became wary of the Old Town Alexandria Farmer's Market in early springtime.  The first annoyance was a booth that was selling produce from California.  The second turnoff occurred when a vendor claimed to be selling me "just picked" asparagus. I returned home to unwrap my local asparagus only to discover rubber bands stating clearly "Produce of Mexico."  Ugh.  Maybe he just had those rubber bands laying around before he bundled the asparagus. Right.

The other markets I frequent are all run by the Fresh Farms non-profit which ensures producer only markets. This morning I decided to give Old Town another chance.  This time I was determined to be selective about my purchases and to ask a lot of questions. I was reminded that despite a few booths like the above mentioned, there are some fantastic producers selling unique and authentically local goods in Old Town.

One of my favorites is the Bigg Riggs Farm booth. They produce everything they sell on their family farm.  Their West Virginia farm has been there for five generations, but the idea to turn their fruit products into a year round product (jams, jellies, apple butters) came when one family member (the young man who you'll usually find running the booth) was deployed in Iraq in 2003.  His fellow marines encouraged him to expand the family business to a wider regional audience.  You can usually find farm fresh eggs at their booth, and now that the weather is turning warm, fruits and vegetables will emerge soon.  Their hot pepper jelly is incredible served alone or mixed with cream cheese. 

Today I bought the Ramp Mustard.  The taste is phenomenal-- like a gourmet mustard you'd find at a specialty store.  It was recommended as a pretzel dip.  This di(sh)patch recipe will feature the mustard in roasted potatoes.

After finding the mustard, I was off to look for something to grill. I've had great products from the Virginia forest fed pork producer Babes in the Wood this winter, but my pork intake has been a little too high lately, so I made a healthy choice and headed off to buy some red meat. 

I ventured on to the Smith Family Farm booth.    As I waited for my grass-fed Porterhouse steak, I was informed about their 5th generation family farm in Gainesville, Virginia. Since the 1980s, developers have been pressuring them to sell the farm.  The family has been tenaciously holding on to their land while housing developments have cropped up all around them on former farmland.  It is one thing to read the statistic that two acres of farm land disappear every minute.  It's quite another experience to talk to a farmer facing this and know that the money paid for his products is helping a family to carry on their livelihood.

With these purchases, I had just what I needed for tonight's dinner.  I already had some fresh arugula, basil, new potatoes, and spring onions at home. 

Gorgeous and Enormous Spring Onions

Following is my di(sh)patch recipe for: Grilled Porterhouse Steak with arugula pesto, served with a side of Roasted Potatoes with Ramp Mustard and Spring Onions.

Grilled Porterhouse Steak with Arugula Pesto Sauce

• 16 ounce Porterhouse (T-Bone) Steak

Rub the steak with salt and pepper.  Set aside for 30-45 minutes while the grill heats.

Prepare pesto and begin roasting potatoes at this time.  When potatoes are beginning to brown, place steak on grill.  Grill 6-7 minutes on each side. Serve with Basil-Arugula Pesto sauce drizzled on top.

Basil- Arugula Pesto (adapted from www.epicurious.com)

• 1/2 cup olive oil
• 2 cups fresh basil leaves
• 1 cup arugula leaves
• 1/4 cup toasted walnuts or pinenuts
• 1/4 cup grated parmesan cheese
• 2 garlic cloves
• dash or two of lemon juice
• water (if needed)

In a food processor, pulse the first six ingredients.

Add a dash or two of lemon juice.  Pulse again.  If you'd like the consistency to be a little thinner, add some water.

For Steak Sauce:

Melt 1-2 TB butter.  Add a small amount of the Basil-Arugula pesto to the melted butter (to taste). 

* Note: You will have leftover pesto to serve up with bread, over pasta, or in future recipes.

Roasted Redskin Potatoes with Ramp Mustard and Spring Onions

• 1 lb redskin potatoes (skins on), chopped into 1 inch pieces
• 2 TB Ramp Mustard (any mustard of choice would work; whole grain mustards are great with potatoes also)
• 2 tsp olive oil
• 2 tsp butter, melted
• 1-2 tsp white wine
• 1-2 tsp honey
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 spring onion chopped
• sprig of fresh oregano (optional)

Pre-heat oven to 425 F.  Place foil over a cookie sheet and set aside. 

Whisk mustard, olive oil, butter, white wine, honey, garlic, and oregano together in a large bowl.  Add potatoes to the bowl and toss until evenly coated.  Pour potatoes onto the cookie sheet.  Salt and pepper.

Place in oven and bake on top rack for 20-25 minutes.  Remove from oven and turn potatoes.  Toss chopped spring onion on top. 

Return to lower rack of the oven for another 20-25 minutes, until potatoes are browned and crispy on the outside.

Serve potatoes with fresh oregano on top (optional).

Grilled Steak with Arugula Pesto and roasted potatoes with Ramp Mustard

 

Comments

[Ramona]

There are true gems in the Old Town market-but it does bother me that the produce vendors can sell out-of-season, non-local goods. The other vendors have to adhere to much stricter guidelines which specify that the product must be made or finished by them.
I think the baked goods are fantastic-try out Emine's baklava. She makes sweet and savory and they are the best!

[Tiffany]

Hi Ramona! I absolutely agree with you. There is one stand in particular in Old Town that always makes me feel like I might as well just shop at the grocery store. I think that those stands also makes it tough on the other vendors who really are making their own products. I noticed that one of the booths on Saturday had huge posters everywhere announcing "We grow our own food." At markets like DuPont Circle, nobody needs to clarify that since it is a producers only market.
Thanks for the baklava tip. I will get some next time I go to Old Town's market.

[Cindy]

Glad to hear someone w/personal experience with Smith's - either this weekend or next I'll be picking up something from them!