Month: January 2026

London broil is one of those phrases that sounds far more formal than it actually is. Despite the name, it has no real ties to London or to British cooking at all. The term began appearing in American kitchens in the early to mid-20th century, when home cooks were working with flavorful, traditional cuts of beef and needed a reliable way to make them shine. London broil originally referred not to a specific cut, but to a method: marinate, cook hot and fast, then slice very thinly across the grain. Over time, the name stuck, and round steak became one of the most common cuts used for this approach.

Round steak comes from the hind leg of the animal, a muscle built for movement rather than leisure. That work shows up as a more toothsome texture and a deeply beefy flavor. It isn’t meant to behave like a ribeye, and it doesn’t need to. When paired with the London broil method it was designed for, round steak becomes purposeful, satisfying, and surprisingly elegant on the plate.

Classic London Broil

Ingredients
1 beef round steak, approximately 1.5 pounds
1/4 cup Bariani Olive Oil
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, finely minced
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon dried thyme or rosemary

Directions
Whisk together the olive oil, vinegar, Dijon, garlic, salt, pepper, and herbs. Place the round steak in a shallow dish or resealable bag and coat evenly with the marinade. Marinate in the refrigerator for 4 to 8 hours, turning once or twice.

Remove the steak from the refrigerator about 30 minutes before cooking. Heat a grill or cast-iron skillet until very hot.

Lightly pat off excess marinade and cook the steak over high heat for about 4 to 5 minutes per side, depending on thickness, aiming for medium-rare to medium.

Transfer the steak to a cutting board and let it rest, uncovered, for at least 10 minutes. Before slicing, notice the direction of the muscle fibers running through the meat. Slice very thinly across those lines rather than parallel to them. Cutting against the grain shortens the fibers in each bite and makes a noticeable difference in how the steak eats.

Kitchen Tip: Chimichurri for Round Steak
A bright, herb-forward sauce is a natural match for round steak. Chimichurri adds freshness and balance without masking the beef. Stir together chopped parsley, minced garlic, Bariani Olive Oil, a splash of red wine vinegar, salt, black pepper, and a pinch of crushed red pepper. Let it sit for 10 to 15 minutes, then spoon lightly over thinly sliced steak or serve on the side.

Serving ideas
Thinly sliced London broil is especially good served warm or at room temperature over a simple green salad with vinaigrette. It also pairs beautifully with roasted potatoes, sautéed greens, or a grain salad dressed with olive oil and herbs. Leftovers make excellent steak salads, wraps, or sandwiches the next day.

Round steak may never draw the same attention as ribeye at the market, but it offers something different and equally worthwhile. If you’ve been curious about cooking beyond the usual suspects, now’s the time. We have beautiful round steaks ready for the taking, just waiting for a good marinade and a hot pan. Come see us at the market this weekend and give this classic cut the attention it deserves.

Come hungry,

Brenna & Kenny

There is a reason Black Cod, also known as Alaska Sablefish, is often called the aristocrat of the ocean. This is one of the richest, most luxurious whitefish available, with a silky texture and natural buttery flavor that needs very little help in the kitchen. It is forgiving to cook, stays moist, and delivers depth and satisfaction in every bite.

From a nutritional standpoint, Black Cod truly stands apart. A 4-ounce cooked serving provides approximately 1,700 milligrams of omega-3 fatty acids, making it one of the most omega-3-dense fish in the sea. For comparison, a similar cooked serving of halibut comes in closer to 450 milligrams. Halibut has its place, but when it comes to richness, nourishment, and staying power, Black Cod is in a completely different class.

This fish is excellent with nothing more than salt and pepper. Still, many of you ask for a miso preparation, so here is a version that stays simple, balanced, and easy to source.

Simple Miso Black Cod

Ingredients

2 Black Cod tails, approximately 18 to 20 ounces total
or
2 Black Cod collars, approximately 24 ounces total

2 tablespoons white miso paste

1½ tablespoons mirin

1 tablespoon sake (optional)

Freshly ground black pepper

Method
Pat the fish dry and season lightly with black pepper. In a small bowl, stir together the miso, mirin, and sake until smooth. Brush the mixture evenly over the flesh.

Let the filets rest in the refrigerator for at least 30 minutes and up to a few hours if time allows.

Broil or bake at high heat until the surface lightly caramelizes and the fish flakes easily, with an internal temperature around 135 to 145 degrees. Black Cod’s natural oil content keeps it tender and forgiving, so there is no need to overthink it.

Serve simply with rice and local, in-season greens such as spinach, bok choy, micro greens, or any tender leafy greens you find at the market, and let the fish speak for itself.

Tails or collars. Which should you choose?
Black Cod tails are naturally boneless, thinner, and cook quickly. This is true of all fish tails, making them an excellent choice for kids, newer fish eaters, or anyone who prefers a more straightforward experience at the table. They are especially well suited for weeknight meals.

Collars are thicker, richer, and contain the pin bone. They offer deeper flavor and a more luxurious texture, especially when broiled or roasted. With bone-in cuts, a slower pace at the table is part of the pleasure.

For the most curious cooks, choosing one tail and one collar is a great way to experience the entire side of the fish, a simple nod to nose-to-tail eating and a deeper appreciation of what Black Cod has to offer.

Come see us at market to see what cuts are on hand, or order ahead to be sure you get exactly what you want this weekend.

Stay well fed,

Brenna & Kenny

A recent conversation at market really stuck with me. A longtime customer, already thoughtful and intentional about food, paused and asked a simple question: What do you feed kids for breakfast? Not in a theoretical way, but in the real, everyday sense of trying to support a growing child while navigating energy levels, appetites, and health goals.

That question took me right back to when our own kids were little. We were committed to nutrient dense foods and real meals, but mornings came fast, and enthusiasm for eggs every single day wore thin quickly. Eggs are wonderful, no doubt, but even good food can become a grind when it shows up the same way, every morning, without variation.

One thing that helped us then, and still helps families now, is letting go of the idea that breakfast has to look like “breakfast food.” Much of what’s marketed to children in the morning is built around refined carbs and sugar, which rarely leads to steady energy or balanced moods. Traditional food cultures, and the guidelines promoted by the Weston A. Price Foundation, point instead toward protein, healthy fats, and mineral rich foods as a better foundation for the day.

When you widen the lens, the options get easier, not harder.

Leftovers often make the best breakfasts. Meatballs, slow roasted meats, salmon patties, or a bowl of stew reheat quickly and provide lasting fuel. Cheeseburgers without the bun became a surprise favorite in our house, especially with real cheese and good quality beef. Breakfast sausage or homemade patties pair well with fruit or vegetables and can be made ahead for the week.

Eggs still have a place, just not always scrambled on a plate. Soft boiled eggs with butter and salt, deviled eggs, egg muffins, or eggs folded into other foods can help keep them interesting. Full fat yogurt or kefir, kept plain and topped simply, works well for kids who prefer something cool and gentle in the morning. A warm mug of bone broth can be grounding on winter mornings, especially for those who aren’t hungry right away.

Fish may not come to mind first, but smoked salmon, leftover salmon, or simple fish cakes are traditional breakfast foods in many parts of the world and fit beautifully into a nourishing morning meal. For adventurous eaters, liverwurst or pâté paired with apple slices or cucumbers can be surprisingly well received.

Sometimes the simplest approach is a small breakfast plate rather than a single dish. A bit of meat, a bit of cheese, some fruit, maybe a hard boiled egg. This style gives kids choice without sacrificing nourishment.

After thinking about that market conversation, I made a simple breakfast bake this morning that checks all the boxes: nourishing, filling, easy to reheat, and kid friendly. It’s not fancy, but it works.

Baked Green Chile Beef & Egg Relleno

This is one of those make it once, eat for days breakfasts that takes the pressure off busy mornings.

Ingredients
2 pounds ground beef
Salt and black pepper, to taste
Butter, for greasing the dish
About 10 peeled and seeded Hatch green chiles
18 eggs
Grated cheddar cheese

Directions
Preheat the oven to 350°F.

In a cast iron skillet, cook the ground beef over medium heat, seasoning with salt and pepper. Once fully cooked, remove from heat and set aside, leaving the fat with the meat.

Generously butter a 9 x 13 glass baking dish. Line the bottom with the peeled and seeded green chiles. (Alternatively, you can chop the green chile and add a layer atop the ground beef.) Spread the cooked ground beef evenly over the chiles, including all of the drippings.

In a large bowl, scramble the eggs and season again lightly with salt and pepper. Pour the eggs evenly over the beef mixture. Finish with a generous layer of grated cheddar cheese.

Bake for approximately 40 minutes, or until the eggs are fully set and the cheese is lightly browned on top. Let cool slightly before slicing.

This dish keeps well in the refrigerator and reheats easily, making it a solid option for several days’ worth of breakfasts.

We love these kinds of conversations at market. Many of the ideas we share come directly from questions like this, from families doing their best and thinking carefully about how food fits into daily life. If you ever wonder something out loud at our table, there’s a good chance it will spark a longer reflection later.

Breakfast doesn’t need to be perfect, and it doesn’t need to be complicated. A little variety, a lot of real food, and permission to think beyond the cereal aisle can go a long way.

If nourishing breakfasts are on your mind this time of year, we’re always happy to talk through ideas at market. Whether it’s eggs, beef, pork, fish, or broth, we’re here to help you think beyond routines and build meals that actually satisfy. Come say hello, ask questions, and let us know what’s working in your kitchen.

Stay Well Fed,

Brenna & Kenny

Happy New Year! We’re starting 2026 with a return to the Phoenix farmers markets this weekend, and the timing feels just right. Early Saturday morning, just before dawn, the first full moon of the year reaches its peak. Traditionally known as the Wolf Moon, it marks the heart of winter, a season when people once paid close attention to hunger, weather, and the food that carried them through.

In the depths of winter, cooking has historically slowed down and turned inward. This was the time for foods that could be prepared patiently, stretch across meals, and offer real nourishment when the days were shorter and the nights longer. Long-simmered pots, braises, and broths weren’t trends or conveniences, they were practical ways of eating well and staying strong. That way of cooking still holds its place today.

This is where beef really earns its place. Roasts that cook low and slow, filling the house with rich aromas. Short ribs that reward patience. And beef shanks, one of the most underrated winter cuts, rich, satisfying, and made for gentle braising.

Beef shanks are the classic cut for osso buco, a dish that feels right at home under a winter moon. Here’s a simple version that lets the meat and broth do the work.

Braised Beef Shanks (Osso Buco Style)

Ingredients
Beef shanks
Salt and pepper
Olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 to 2 tablespoons tomato paste
Dried thyme
Homemade beef broth

Directions
Season the beef shanks generously with salt and pepper. Heat a heavy pot or Dutch oven with a little olive oil and brown the shanks well on both sides. Remove and set aside. In the same pot, add the onion, carrot, and celery and cook gently until softened. Stir in the garlic, tomato paste, and thyme. Return the shanks to the pot and add enough homemade broth to mostly cover the meat. Cover and braise gently in a low oven or on the stovetop until the shanks are deeply tender and the broth is rich, usually about two to three hours. Serve with mashed potatoes, polenta, or simply a bowl and a spoon.

We offer soup bones, marrow bones, knuckle bones, shanks, short ribs, and roasts, making it easy to stock your freezer for broths and winter cooking alike.

The Wolf Moon is also a good moment to think a little bigger. If stocking up for winter has been on your mind, a quarter or side of beef may be worth considering. Because bulk beef calls for planning beyond familiar cuts like steaks and ground beef, along with freezer space and a thoughtful investment of resources, we approach these orders with care. If you’re interested and willing to plan ahead, email us and we can explore whether it’s a good fit for your household.

We’ll be back at the Phoenix markets this weekend with beef, pork, seafood, honey, and more. Come say hello, restock your freezer, and ease into winter cooking under the Wolf Moon.

Stay Well Fed,

Brenna & Kenny