A few weeks ago there was a leaflet in my mail box which advertised a new start-up called farmy.ch. Since it was related to food it had my immediate attention! Checking it online, I learned that Farmy is an online shop for organic and regionally produced food. I loved the idea from the beginning!
You can choose from a wide range of, mainly seasonal, products from different regional producers and they would deliver it to your door step. Hubert and I have just recently had an animated discussion about shopping with more discernment, meaning buying groceries from local farmers and understanding better where the food actually comes from. In our daily life this is easier said than done, it takes much more time to shop from the butcher, the bakery, the local market, rather than everything from one stop shop! All the more I like the concept of farmy.ch. They buy the products straight, and with fair prices, from the producers and without interim storage deliver it to the end consumers. Everything is 100% organic and produced without pesticides or artificial fertiliser.
To spread the word about their new business, Farmy is currently looking for Farmy hosts who invite their friends to Farmy parties. A perfect occasion to roll up the sleeves and cook a nice FoodFamily menu again! We joined forces with Katrin and Tom and together we created a seasonal 3-course menu with almost 100% Farmy products. For the starter we prepared a beetroot carpaccio with luma veal tartar. Scrumptious! Some information about the ingredients:
The two weeks dry-aged Swiss meat is refined with a special mould culture which makes it incredibly tender and flavorful and gives the meat the nutty aroma that only Luma products have.
The beet root was harvested at the farm of Manfred Wolf in Ried, who has been producing organic vegetables for the past 20 years.
Come from the Organic farm Schmied from Gelfingen, Luzern.
- 200g Luma veal (tenderloin)
- 200g beetroot
- 20g capers
- 50g shallots
- 1 egg yolk
- 2 tbsp cherry vinegar
- 2 tbsp hazelnut oil
- 1 tbsp grape seed oil
- salt and pepper
- Alfaafa sprouts for garnishing
- Steam the beetroot for at least 60 minutes until done. Then let it cool down.
- Put on some kitchen gloves and peel the beetroot. Slice it very finely with a sharp knife.
- Clean the meat and slice it finely in 5mm stripes. Put the meat on some cling film and freeze it shortly for 5 minutes. This makes it easier to dice it finely afterwards.
- Roughly chop the capers.
- Finely dice the shallots and blanch them shortly.
- Mix the meat with the capers, shallots, egg yolk, grape seed oil. Season with salt and pepper.
- Put one thin layer of beetroot slices on the plates.
- Mix the hazelnut oil with the cherry vinegar, salt and pepper.
- Sprinkle the dressing over the beetroot before arranging the tartar on top of the beetroot (For shaping the tartar you can use two table spoons).
- Garnish the tartar with the Alfaafa sprouts.
- Serve the starter with some fresh bread.