goat chops, tomato water, marjoram; ‘artichoke caponata’*

These were quite possibly the most delicious goat chops either of us had ever had. This makes me very happy, because, for what it may be worth, I don’t think either or I have ever been served goat chops outside of our own home.  I’m going to share my happiness with Lynn Fleming, the local goat breeder from whom I had purchased the meat, commending her for the quality of her production.

The extraordinarily pungent marjoram flowers were stars too,..

..even if they couldn’t rival the splashy color of the micro radish.

  • four loin goat chops, each averaging just over 4 ounces, from Lynnhaven Dairy Goat Farm, marinated for about 45 minutes in a mix of a couple tablespoons of olive oil, 2 small sliced cloves of fresh garlic from from Alex’s Tomato Farm, freshly-ground black pepper, 8 slightly-crushed juniper berries, some roughly-chopped rosemary from Phillips Farms, one medium crushed bay leaf from Westside Market, and a little zest from an organic Whole Foods Market lemon, then pan-grilled for a few minutes, turning 3 times, seasoned with salt and freshly-ground pepper after the first time, finished with a bit of a fortunate nicety, some tomato water that remained from an earlier meal, plus some very aromatic marjoram flowers from Stokes Farm, and a drizzle of olive oil
  • a knob of purple micro radish from Windfall Farms, as a plate garnish


* although not really a caponata at all, it turned out to be an excellent accompaniment for the goat