four small loin lamb chops from 3-Corner Field Farm, cooked on a very hot grill pan for about 4 minutes on each side, finished with lemon, fresh fennel seed from Lani’s Farm, and olive oil
cavolo nero, or black kale, from Bodhitree Farm, briefly wilted with olive oil and two halved Rocambole garlic cloves from Keith’s Farm, which had first been heated in the oil
several heirloom tomatoes (two orange and two small red-ish) from Lani’s Farm and Berried Treasures Farm, halved, sprinkled with salt and pepper, then briefly added to the grill pan as the lamb chops were removed, sprinkled with fresh oregano from Stokes Farm, and drizzled with olive oil and a little balsamic vinegar
