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- just over one pound of goat riblets,\u00a0separated, from Lynnhaven Dairy Goat Farm in the Union Square Greenmarket, rolled in a marinade which included a little chopped spring garlic from Lani\u2019s Farm, one large chopped ramp bulb from Mountain Sweet Berry Farm, a couple tablespoons of Whole Foods house Portuguese olive oil, flowering thyme from Norwich Meadows Farm, the zest from more than half of an organic Whole Foods lemon, a little lemon juice, a few tablespoons of Corvo Sicilian white wine, one tablespoon of dried Sicilian oregano, sea\u00a0salt and freshly ground black pepper, the chops then set aside covered, on the counter for about one hour, drained, seasoned, and placed inside a large heavy enameled cast iron skillet above a medium high flame, seared on all sides and cooked, turning occasionally, for about 25-30 minutes (at this point I wasn\u2019t watching the clock, but the vegetables) during which time they were checked for doneness \u2013 and tenderness \u2013 and at some moment the heat was turned down while waiting for the vegetables to finish cooking<\/li>\n
- six medium \u2018red thumb\u2019 potatoes from Norwich Meadows Farm, halved, tossed with a little olive oil , salt, black pepper, a pinch of hickory smoked Jamaican Scotch Bonnet pepper from Eckerton Hill Farm, and another pinch of home dried\u00a0habanada pepper<\/a>, originally purchased fresh from Norwich Meadows Farm, spread across the surface of a medium Pampered Chef unglazed ceramic pan and roasted at 400-425\u00ba for a little longer than 20 minutes<\/li>\n
- about 11 ounces of thin asparagus spears from Hoeffner Farms\u00a0and the white sections (the green leaves removed) of 8 or more ramps\u00a0from mountain Sweet Berry Farm, a handful of thyme branches from Stokes Farm, a little more than a tablespoon of olive oil, a little sea salt, and a bit of freshly-ground black pepper,\u00a0all rolled along the surface of a\u00a0large Pampered Chef unglazed ceramic pan<\/a>, roasted for about 20 to 25 minutes at 400-425\u00ba, and near the end of that time, some of the reserved green ramp leaves, roughly-sliced, thrown on top of the asparagus, pushed around with a wooden spatula, the vegetables removed, more thinly sliced ramp leaves laid on top, everything drizzled with a bit of lemon juice<\/li>\n
- the wine was a wonderful Portuguese (Lisbon\/Estremadura) red,\u00a0Montaria Reserva Portugal 2016<\/a>, from\u00a0Naked Wines<\/a>\u00a0(they\u2019re expanding beyond the U.S.)<\/li>\n
- the music was\u00a0Roman Haubenstock-Ramati\u2019s album, \u2018Konstellationen\u2019<\/a><\/li>\n<\/ul>\n<\/blockquote>\n<\/div>\n
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