Three Corner Field Farm has excellent braising and stewing cuts of lamb in addition to chops and roasts. (By the way, the picture in the NY Times that illustrated an adapted Maialino recipe for braised lamb shoulder chops was of lamb *neck*, so if you make the recipe, don't expect it to look like the picture! It came out really well, but if you did use neck, it would take at least twice as long to cook!) This farm generally has neck available if you get there early enough. Shop the Greenmarket to find unusual cuts of meat and poultry. You won't find some of these cuts in your regular butcher shop.
It's soup and stew season, so I cooked up a batch of Cayuga's beans with a smoked pig's foot and lots of Greenmarket vegetables this weekend. For a really fresh taste, local dried beans tend to be more successful than supermarket varieties. Cayuga is here on Wednesdays, so I was able to replenish my supply for next time.
I picked up a couple of Beth's Jam's seasonal marmalades last week and had the Blood Orange and Meyer Lemon on whole wheat toast. Delicious! They also have Seville Orange Marmalade.
It's a great day in the Greenmarket -- get your root vegetables, your lamb, your beans, and your apples and cider and have a wonderful mid winter meal. Pick up some lilies from Flora Perfecta, too!
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