![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/goat_chops_potatoes.jpg\")
<\/p>\n<\/p>\n
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.<\/p>\n
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.<\/p>\n
I love the Union Square Greenmarket.<\/p>\n
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.<\/p>\n
![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/potatoes_goat_before.jpg\")
<\/p>\n
four tiny goat chops, 2 rib cut and 2 loin cut, weighing only one pound altogether, from Lynnhaven Dairy Goat Farm<\/a>, 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,\u00a0finished 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]<\/p>\n<\/li>\n<\/ul>\n about a pound of\u00a0small 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\u2019s Farm, roasted cut-side down inside a 400\u00ba oven on a large very well-seasoned Pampered Chef ceramic pan for less about 20 minutes, sprinkled with chopped parsley from Philipps Farms<\/p>\n<\/li>\n<\/ul>\n most of one large bunch of broccoli rabe (aka raab, or rapini, among other names) from Migliorelli Farm, wilted in a little olive oil inside a large antique high-sided tin-lined copper pot in which 2 garlic cloves from Foragers Market had been heated until slightly softened, the greens seasoned with salt and pepper, divided between the 2 plates and drizzled with a little more olive oil<\/p>\n<\/li>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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 …<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-22143","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\/22143","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22143"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/22143\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/red_fingerlings.jpg\")
<\/p>\n\n
![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/Lanis_rabe.jpg\")
<\/p>\n\n