{"id":18137,"date":"2018-07-23T20:14:03","date_gmt":"2018-07-23T20:14:03","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18137"},"modified":"2018-07-23T20:14:03","modified_gmt":"2018-07-23T20:14:03","slug":"goat-chops-tomato-water-marjoram-artichoke-caponata","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18137","title":{"rendered":"goat chops, tomato water, marjoram; &#8216;artichoke caponata&#8217;*"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18140\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/goat_chops_artichope_tomato_olive.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>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&#8217;t think either or I have ever been served goat chops outside of our own home.\u00a0 I&#8217;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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18152\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/marjoram_blossoms.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>The extraordinarily pungent marjoram flowers were stars too,..<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18153\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/purple_micro_radish.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>..even if they couldn&#8217;t rival the splashy color of the micro radish.<\/p>\n<ul>\n<li>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&#8217;s Tomato Farm, freshly-ground black pepper, 8 slightly-crushed\u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Juniper_berries\">juniper berries<\/a>, some roughly-chopped rosemary from Phillips Farms,\u00a0one medium crushed <a href=\"http:\/\/en.wikipedia.org\/wiki\/Bay_leaf\">bay leaf<\/a>\u00a0from Westside Market, and a little zest from an organic Whole Foods Market lemon, then pan-grilled for a few minutes, turning\u00a03 times, seasoned with salt and freshly-ground pepper after the first time, finished with a bit of a fortunate <em>nicety<\/em>, some\u00a0<a href=\"https:\/\/www.nytimes.com\/2011\/08\/24\/dining\/tomato-water-charms-once-again.html\">tomato water<\/a> that remained from <a href=\"http:\/\/food.hoggardwagner.org\/2018\/07\/20\/tautog-tomato-water-olives-herbs-grilled-scapes-tomato\/\">an earlier meal<\/a>, plus some very aromatic marjoram flowers from Stokes Farm, and a drizzle of olive oil<\/li>\n<li>a knob of purple micro radish from Windfall Farms, as a plate garnish<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18151\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/artichoke_babies.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>a vegetable assembly that began with preparing 10 or 12 small, one-ounce artichokes from Alewife Farm (removing the outer leaves, trimming the stem, cutting off the top third, slicing in half lengthwise) while a little olive oil and 2 smashed fresh garlic cloves, again from\u00a0Alex&#8217;s Tomato Farm, were heated inside a large antique copper pot over low heat, and when the oil began to sizzle, a handful of oil-cured black olives, a few branches of fresh thyme from Campo Rosso Farm, a pinch of sea salt, and the artichoke halves (cut side down) were added, the heat raised a bit and the chokes moved around until they had browned, when a handful of\u00a0a mix of \u2018<a href=\"https:\/\/en.wikipedia.org\/wiki\/Matt%27s_Wild_Cherry\">wild Mex tomatoes<\/a>\u2018 and <a href=\"https:\/\/www.victoryseeds.com\/tomato_coyote.html\">Coyote tomatoes<\/a>, both from\u00a0<a href=\"https:\/\/eckertonhillfarm.com\/\">Eckerton Hill Farm<\/a>, was added, along with a splash of water, and everything cooked until the chokes were tender, the pot covered for part of the time, the dish seasoned to taste and served [NOTE: it can also be served at room temperature, which makes this recipe very convenient]<\/li>\n<li>the wine was a zinfandel a California (Lodi) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/karen-birmingham-reserve-zinfandel-2015\">Karen Birmingham Reserve Zinfandel Lodi 2015<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=557667\">Carl Heinrich Graun&#8217;s 1755 opera, &#8216;Montezuma&#8217;,\u00a0Johannes Goritzki conducting the German Chamber Academy Neuss and the Cantica Nova C<\/a><a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=557667\">hamber Choir\u00a0<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>* although not really a caponata at all, it turned out to be an excellent accompaniment for the goat<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;t think either or I have ever been served goat chops outside of our own home.\u00a0 I&#8217;m going to share my happiness with Lynn Fleming, the local &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-18137","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/18137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18137"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/18137\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}