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  • 4 – 4 oz (125 g) top sirloin medallions
  • 4 cup mix greens salad
  • ½ cup EACH cilantro and mint leaves, chopped
  • 1 cup matchstick carrots
  • 1/2 cup bean sprouts
  • 1/3 cup edamame beans, shelled
  • 1/2 english cucumber, sliced
  • 2 green onions, sliced
  • 1/2 cup dry-roasted peanuts, chopped


  • 1/3 cup low-sodium soy sauce
  • 2 tbsp EACH sesame oil and sweet chili sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp EACH garlic and ginger, minced
  • salt and pepper

Blend all marinade/dressing ingredients together this makes a total of 2/3 cup, reserve half as dressing. In a freezer bag marinade medallions and refrigerate for 15-60 minutes. Pat steak dry before placing on grill, grill or sear in a heavy skillet over medium high heat until the internal temperature reaches 145˚F or (63˚C) for medium rare. Allow the steak to rest before slicing. Add all salad ingredients together and dress with reserved marinade, top with sliced steak.