Sep/Oct
2012

Thrill of the Grill

Written by Margo Stich
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thrill-of-the-grill

Whether it's football tailgating or an autumn cookout, fall holds ample opportunities to continue exploring the sizzle and glow of the grill. This season instead of the usual steaks, brats and burgers, try chicken, turkey or pork. They are leaner and rev-up the taste buds when cooked over an open flame.

But one can’t talk about meat without talking about the farmer. On a recent visit to Ann Arbor, Mich., I was impressed to learn how many local markets and chefs insist on chemical and hormone free, fresh meats from local producers.

Tessa Leung, owner of Sontes restaurant in Rochester, believes someday Rochester will be “on trend.” She has been buying meat from local farmers since she opened her doors because it keeps money circulating in our community, increases the likelihood that others will venture into farming and is healthier, fresher and tastes better.

With a year-round farmers market now in Rochester, meats from a variety of local, small farms are easier to access. The People’s Co-op, Rochester Produce and Ferndale Market in Cannon Falls also carry locally raised and processed meats. So fire up that grill and perhaps one of these unique recipes will become a family favorite.

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