Greensbury Market meat and fish can elevate your table to superstar status
A little something many people don’t know about me is that I used to be a restaurant critic. I wrote reviews for two major metropolitan newspapers, a city magazine, hosted a food and restaurant radio show, and did restaurant features on a local Fox affiliated TV station.
My qualifications? Adventurous dining the world over, taking cooking classes around the globe and a degree in journalism so I know how to express myself clearly using the printed word. Oh, and the fact that I’m a verified “super taster,” with a higher concentration of tastebuds than most people have, so I can be very discerning about what I eat. At the top of my game, I could tell you whether a piece of New Zealand venison came from the North Island or the South Island, depending on the hint of sulphur I detected.
Still, when asked to review a dish or restaurant, just like with my film and TV reviews, I try to come from a populist perspective. A great chef or director may carry gravitas, but what’s in it for the viewers/diners? I deduct points from the pretentious, and add them to the sincere.
With that in mind, I was very eager to get back in the game when I was asked to review the wares of Greensbury Market, which delivers organic, sustainable, wild caught and humanely raised seafood, beef, poultry and pork to your door.
If you’ve tried the mass marketed meat purveyors who offer incredible frozen starter deals (and still have some of their products in your freezer after succumbing to those tempting ads six years ago — I speak from experience — still use the free steak knives), you might be dubious about a company like this.
But I can put your fears to rest. Fresh, juicy and bursting with authentic flavor, Greensbury Market takes the main course to a whole new level — or perhaps harkens back to an old one, before hormones, sulfates, steroids and antibiotics were introduced to the food chain.
I was sent a couple of wild caught sockeye salmon filets, as well as two organic grass-fed skirt steaks. I prepared them on separate nights quite simply, not wanting to dilute the flavor of the cuts. I broiled them with a few drops of extra virgin olive oil and a light sprinkling of Uncle Jim’s seasoning (although it’s a highly proprietary mix, I get the feeling it’s mostly kosher sea salt, cracked pepper, garlic salt and a mere waft of cayenne).
And the results were nothing short of divine. The Greensbury Market salmon, moist, flakey and tender, had the cold, fresh essence of Alaska’s pristine Bristol Bay, where it was harvested from a sustainable fishery. There was nothing oily or fishy about it, it was one of the best salmon filets I’ve ever tasted.
It comes in packs of two filets for $16.95, and at $8.46 per filet that might raise some eyebrows, but that’s not much more than what you’d pay at your local gourmet fish market, and when you order from Greensbury Market, you don’t have to take the time to fight traffic, find a parking spot and wait in long lines.
Then I tried the skirt steak — a cut that doesn’t get the respect it deserves, especially Greensbury Market’s. The organic, grass-fed beef that’s wet-aged for 21 days is perfectly marbled and has such a savory, succulent flavor that I was left trying in vain to recall a more delectable filet mignon or top sirloin. It’s everything beef should be, and nothing it shouldn’t.
It’s priced at $24.95 for two steaks, but each steak steak can satisfy two people, so that comes out to about $6.25 per meal — less than half of what you’d pay in a restaurant.
I’m left with an irresistible urge to try their organic free-range chicken, antibiotic-free boneless pork loin roast, antibiotic-free lamb chops and their wild crab cakes in natural shell (which are currently on sale for $44.99 for 10 cakes). Just in case you can’t decide (or want the free shipping on orders of $150 or more), there are variety packs and sampler packs available as well.
And if you’re at a bit of a loss on what to do with all that gorgeous meat, the Greensbury Market website is full of delicious sounding, and surprisingly simple recipes from celebrity chefs, who realize that it’s unnecessary to hide the fabulous flavor under myriad other ingredients.