Fresh from the Catskills
What's Fresh Now: February
Handcrafted Chocolate: February is National Chocolate Lovers Month. Skip the department stores for Valentine’s Day and keep it local! Sweep your Valentine off their feet with a box of homemade chocolates from our Pure Catskills members. Order truffles or chocolate bark from Le Marais Chololat, chocolate honey truffles or chocolate whiskey truffles from Catskills Provisions, or chocolate brittle from Cooper Lake Farm. You need it, we’ve got you covered! Find more local gift ideas here.
CSA: Now’s the time to join a Community Supported Agriculture (CSA)! A CSA share is your next commitment to buying local and an increasingly popular way to build stronger connections between farms and consumers. Receive a weekly box of fresh vegetables, produce or eggs all summer long. Purchase a share from Foxtail Community Farm, Greenane Farms, Root ‘N Roost Farm, or Berry Brook Farm. Visit the Pure Catskills member directory to locate more farms offering CSAs!
Whiskey/Bourbon: Did you know whiskey can last forever if un-opened? “Whiskey” is a Gaelic word which means “water of life.” Drink local this month, and pick up some whiskey from neighbors at KyMar Farm Winery and Distillery or Kerrs Creek Distillery!
Elk: Looking for a new red meat that has less fat and more protein? Elk is the answer! Not only does it pack 25 grams of protein per ounce serving just 130 calories, elk offers high levels of iron (15% RDV), phosphorus (20%) and zinc (20%). Bring some home today from a Pure Catskills member, Rock-N-Pinkster Farm and check out this easy to prepare recipe:
Prep: 10 minutes Cook: 20 Minutes
For the meat:
- 1 Elk tenderloin
- Montreal steak seasoning
- Garlic salt
- Olive oil
For the sauce:
- 1 Onion chopped
- 8 Tablespoons of butter
- 1 Cup whiskey
- 1 Cup beef broth
- 1/2 Cup heavy whipping cream
- 1/4 Teaspoon garlic powder
- Dash of salt n pepper
*Thicken with a dash of gravy flour if needed.*
- Take your tenderloin and drizzle with a little olive oil. Spice the meat with all the spices to your liking. Doesn't take much just sprinkle to lightly coat the meat. Allow to sit and become close to room temp marinating in extra juices and spices on a dish.
- Caramelize your onions in a pan over medium high heat with the butter. Once onions are translucent turn down heat and slowly stir in your whiskey. Allow to simmer until half of mixture evaporates and strong whiskey smell subsides.
- Once that has happened stir in the beef broth and allow to simmer and thicken. Stir in heavy whipping cream allowing it to continue to bubble.
- Sprinkle some salt n pepper and let sauce simmer and continue to thicken. If sauce seems to still be a little loose add some gravy flower quickly whisking it in.
- Heat your grill to a a medium heat for grilling meat. Once heated start to grill your meat.
- Allow 5-8 minutes on each side depending on size.
- Spoon on extra spices and olive oil from the bottom of the dish during the cooking process for extra flavor.
- Remember to take your meat off a little early since it will continue to cook as it sits.
- Let it sit as a whole piece for about 5 minutes before slicing down.
- Cut against the grain and serve with whiskey sauce drizzled over the top!
Recipe and photo from: Crafty Honey Badgers
Visit the Pure Catskills recipe page for more recipe ideas!