lamb chop; roasted kohlrabi; tomatoes; cavolo nero


There’s a new farm at the Union Square Greenmarket.  Judging from our first experience with two delicious small sirloin lamb chops from their herd of Tunis sheep, B & Y Farms, located in the Finger Lakes, is going to be a hit in New York City and on our own table.  The farm’s stall can be found at the Union Square market only on Fridays, where the meat Judy and Allan sell is fresh, not frozen (they butcher every week).

  • lamb sirloin chops, from B & Y farms, pan-grilled then finished with a squeeze of lemon, chopped rosemary from Stokes Farm and olive oil
  • purple kohlrabi, from Norwich Meadows Farm, cut as for french fries, tossed in a bowl with oil, salt and pepper, then with a bit of semolina flour, spread onto a large ceramic pan and roasted at 450º, finished sprinkled with cumin and chopped parsley from Paffenroth Gardens
  • yellow pear-shaped ‘cherry’ tomatoes from Berried Treasures, halved, then mixed, to compose a salsa, with chopped scallions from Migliorelli Farm, chopped garlic from Garden of Spices Farm, lemon juice and olive oil, salt and pepper, chopped lovage from Windfall Farms and chopped parsley from Paffenroth Gardens (I forgot to add a bit of fresh Thai pepper I still had on hand)
  • cavolo nero from Keith’s Farm, braised with halved garlic from Garden of Spices, finished with salt and pepper, olive oil
  • the wine was an excellent South African red, Tormentoso Mourvèdre 2012 from Paarl