marinated grilled goat chops; chili-roasted fingerlings; rabe

It’s probably a dead giveaway of the really modest size of some of the farms whose produce we enjoy in our local farmers markets that I couldn’t assemble 4 goat chops of the same cut when I was shopping in Union Square recently. No problem however, as I welcomed the chance to show a little more depth than usual on each plate, and I went home with 2 rib chops and 2 loin chops.

I didn’t think much about it until sitting down to write this blog post: This may be a big city, but that doesn’t mean the farms surrounding it have to be.

I love the Union Square Greenmarket.

This is an image of the chops while they were still marinating and the potatoes just after they had been arranged in the oven pan.

  • four tiny goat chops, 2 rib cut and 2 loin cut, weighing only one pound altogether, from Lynnhaven Dairy Goat Farm, marinated for about 45 minutes in a mix of a couple tablespoons of olive oil, one sliced stem of green garlic from John D. Madura Farms, freshly-ground black pepper, 8 slightly-crushed juniper berries, some roughly-chopped rosemary from Stokes Farm, one medium crushed, now-dried-but-purchased-fresh, bay leaf from Westside Market, and a little zest from an organic Whole Foods Market lemon, pan-grilled for a few minutes, turning 3 times, seasoned with sea salt and a little more pepper after the first turn, finished with a bit of lemon juice and a drizzle of olive oil, garnished with micro red mustard from Two Guys from Woodbridge [note to the cook: the goat was a little more rare than we prefer, so ignore the instant-read thermometer next time (I think these chops are too small and irregular to get a reliable reading), and use the more dependable finger test]

  • about a pound of small red fingerling potatoes from Tamarack Hollow Farm, halved then tossed with a little olive oil, salt, black pepper, a pinch of dried smoked Scotch Bonnet pepper from Eckerton Hill Farm, 6 medium-size garlic cloves (unpeeled, to keep them from burning) from Keith’s Farm, roasted cut-side down inside a 400º oven on a large very well-seasoned Pampered Chef ceramic pan for less about 20 minutes, sprinkled with chopped parsley from Philipps Farms