But first we had two weeks worth of salad greens from the farm that I combined with grape tomatoes, croutons, balsamic vinegar, olive oil, and shredded Córdoba. The salad greens were getting slightly elderly but overall it was a pretty tasty salad.
The ribeye preparation was a touch unorthodox. I started by browning some garlic, onion, and fennel (all from the farm) then hitting it with some steamed baby beets (also from the farm) at the very end. I seared the ribeye with the sauteed vegetables and hit it all with some red wine.
I don't know if I'd necessarily recommend this preparation but it was interesting. What it excelled at was in utilizing many neglected vegetables from weeks past.
After all this I pored through all of my available wine literature to find the perfect accompaniment to ribeye that would also incorporate a suitable pairing with fennel and beet. What I found in The Critical Sommelier by Nicholas Racharian* was that a 2007 Di Majo Norante Sangiovese would be the best suited match for this meal. Wouldn't you know that I happened to have a 2007 Di Majo Norante Sangiovese in my wine cellar**? Fortune had indeed smiled upon me.***
* This is not an actual book.
** My "cellar" is actually a rack from Crate & Barrel.
*** None of this actually happened ****.
**** Except that we did actually have this wine. In fact it was the first red wine that I found.