Summer Sprouts and Homegrown Potatoes

I'm starting to get bored of California summer. The stone fruits have come, grapes have started, figs are here . . . So, when I saw brussels sprouts at the farmers market last Saturday I grabbed them up like they were some kind of winter secret. Now what to do with them? Usually I'd pull out the maple syrup and give them a good turn in butter and maybe a pinch of cayenne -- just seems out of place when we are running the air conditioner. I decided to give them a quick shred and toss with Parmesan -- anything with cheese can't be bad, right?

For the potatoes -- part of what was our most disappointing potato harvest to date -- I like to try to do something special (or at least memorable) since they did come out of our yard. While I was in the shredding mode I did the potatoes too and tried to do a leek (another farmer's market purchase) and potato rosti -- not so pretty but pretty darn tasty.

A few months back while passing the time wandering through Eat Wild and Local Harvest I ordered a freezer load of grass fed, grass finished, certified humane (and an assortment of other foodie buzzwords) California raised beef. Since I still had no dinner plan at 3:30 this afternoon I pulled out a Flat Iron "Steak" -- quick thaw, quick cook for a winter tastes in summer dinner.

There it is, blog day one, Peppercorn Grilled Flat Iron Steak with Chimichurri Butter, Leek and Potato Rosti and Shredded Brussels Sprouts