Tag: parsnips

pork chops, roots, cavalo nero

dinner, 11/29/10

I was in such a rush to get to the Greenmarket Wednesday before Thanksgiving that I forgot to bring my camera.  That means that I don’t have any notes for the vegetable’s farm sources (I normally take pictures of a stall’s sign to remember, once I get home, where things came from).  I can only say that I’m grateful for our area’s delayed full frost, since there was still a wonderful bounty of just about everything late harvest-y.

The roots gathered for this meal were terrific, the Sekt a delight, and the beautifully-cut (a rich layer of fat), very juicy Flying Pigs Farm pork chops were phenomenal!

  • grissini (Roberto)
  • wine:  German sparkling, from the Mosel (Ruwer), Eleonora Riesling Halbtrocken 2002 Kaseler Dominikanerberg (Kasel im Ruwertal) produced by Christoph von Nell, from a private tasting of wines distributed by Mosel Wine Merchant
  • pork chops from from the Flying Pigs people at the Greenmarket, seared, then oven-roasted with lemon;  accompanied by slices of roasted parsnips and celery root roasted in a hot oven and finished with chopped parsley;  and cavalo nero sauteed in oil in which whole bruised garlic had first been cooked lightly, finished with salt and pepper and a drizzle of oil
  • wine:  Spanish white, a Rueda, Shaya 2008 Verdejo old vines from 67 Wine

dinner, March 22, 2010


This was the last dinner to include any ingredients from the modest cache of fish, meat and vegetables I brought home from the Greenmarket last Wednesday.  I planned the meals in an order related to the perishability of the individual parts of the larder I had gathered that day.  On Monday I had finally gotten to the parsnips, and they were definitely the sweetest roots I’d ever tasted:  New England candy.

  • pork chops from deBreton in Quebec, purchased at Garden of Eden, seared, then oven-roasted with lemon, covered with pieces of torn radicchio minutes before being removed from the oven;  accompanied by roasted parsnips (fresh-dug, overwintered, from Windfall Farms at the Greenmarket) sprinkled with cut parsley
  • wine:  Willm Pinot Gris 2008 Vin d’Alsace from Phillipe Wine
  • two Basque cheeses, Garroxta from Spain and Petite Basque from France, accompanied by slices of Ciabatta from Sullivan Street Bakery, everything purchased at Garden of Eden
  • Turkish figs and almonds
  • wine with the last two courses:  Cossart Gordon Rainwater Madeira