lamb chop, ramp fruit; yellow pole beans; tomatoes


It was a pretty colorful meal, and a tasty one, but, while enjoying the herbs – and the savory buds – I could not help thinking of all that I will miss once this summer is past.


  • two thick loin lamb chops from 3-Corner Field Farm (two servings), thoroughly dried, cooked on a very hot enameled cast iron grill pan for about 4 minutes on each side, seasoned only after having been seared, then removed from the pan and each topped with about a dozen slightly-crushed ramp fruit from Berried Treasures, the ‘buds’ having been heated earlier in a bit of olive oil, the chops finished with a squeeze of lemon and a drizzle of olive oil

  • yellow flat pole beans from Norwich Meadows Farm, blanched, drained and dried, then reheated in oil, finished with salt, pepper, and fresh fennel seed from Lani’s Farm

  • orange and green (two kinds) heirloom tomatoes from Berried Treasures, sliced thinly and arranged in low bowls with a bit of good olive oil, white balsamic vinegar, salt, pepper, and torn local (Brooklyn) basil leaves, Gotham Greens Rooftop packaged basil, from Whole Foods

  • the wine was a luscious super California red, ROX Scott Peterson All Blacks Sonoma County 2013, which includes five different black grapes from Sonoma; when I tasted it I thought that it almost certainly included some Zinfandel, but not in the usual heavy, scary California form which is incompatible with almost any food, and I just learned on line, from Scott Peterson, the maker, that it’s close to these percentages: 34 % Sonoma Coast Syrah; 
44% Old Vine Zinfandel Russian River/Dry Creek Sonoma County;
 11% Petite Sirah Dry Creek Sonoma County; 
6% Grenache
; 5% Mourvedre

  • the music was from the 2015 Nordic Affect album, ‘Clockworking

Prior to the meat course, there was a primi, a revisit of a pasta from three days earlier boasting the addition of some fresh herbs (spearmint from Lani’s Farm and summer savory and lovage, both from Keith’s Farm) and a drizzle of good olive oil.

There was also a cheese course, which included two cheeses from Consider Bardwell, ‘Manchester’ and ‘Slybro’, both made from goat milk, served with some very, very thin slices of ‘Integrale’ bread from Eataly, toasted in our McGraw Electric Toastmaster (introduced in 1936, the year our apartment building was completed).