Some days it gets too hot to eat hot dishes. This was a delightful salad, loaded with local mixed greens from Hartwood Farm and topped with a sliced sirloin that was cooked quickly in a frying pan on the stove top. Non-local diced cucumbers, sweet peppers and tomatoes (and we can’t wait for the good ones to harvest locally). Green onions from the garden, feta cheese and some chopped green olives made it sing.
House made salad dressing is a white balsamic (3 tbsp), with olive oil(1/2 cup), 1 garlic clove crushed, and 1 tsp anchovy paste. So good!
Some of you with good eyes might recognize that Garlicky Goodness on top of the steak. We don’t sell it any more, but it is easy to make for yourself. Just get your hands on some nice tender scapes, chop into smaller pieces and then puree in a food processor or blender with olive oil. Add some nice sea salt. Keep it thick and in your refrigerator and then you can thin to use as a topping for bison steaks, a spoonful in salad dressing or make a great sour cream dip. Our scapes came from Clean Slate Farm, and we used up the last of our local Syracuse Salt.
Empire Buffalo 