dinner, 11/3/10

• raw wedges of Keith’s Farm classic Japanese Hakurei turnip greens from the Union Square Greenmarket
• Veal Loin Chops with Balsamico, meaning two small seasoned natural veal rib chops from our local D’Agostino market, browned 3-4 minutes each side (once the pan and the bit of oil coating it has gotten pretty hot), over medium-high heat, the chops removed and allowed to rest five minutes, then each drizzled with a teaspoon of good Balsamic vinegar; accompanied by a savory sugar pumpkin casserole which included, in addition to the two-pound squash/fruit from the Greenmarket’s Paffenroth Gardens, one large yellow onion from Pennsylvania’s Berks County Eckerton Hill Farm, also in the Greenmarket, two eggs from Knoll Krest Farm, and 6 ounces of Patches of Star goat cheese ricotta (both ingredients from the Greenmarket); and a small serving of sauteed turnip greens (the tops of Keith’s turnip roots as well as some of their red radish tops, wilted in a bit of oil along with two small bruised and heated garlic cloves
• wine:  Italian, Valpolicella, D.O.C. 2008 Brigaldara from Pasanella and Son