Saturday, February 16, 2013

A Provincial Lunch



Lamb Wrapped in Bacon with Tangerine Marmalade and Seared Spring Onions 
Served with Chicory Greens and Chioggia Beets

For the Lamb

We frequent Westridge Market for these lamb patties wrapped in bacon. They’re simple to cook. Talk to the butchers for the best way to prepare them. This is what they’ll say.

Put them on a baking sheet or skillet on the bottom rack under the broiler for about 15- 20 minutes. Check them often to test for doneness. They should have some soft give to the center like the space on your hand between your thumb and first finger when you make a fist. Done will be pink and the juices with flow clear.

Add your spring onions to the pan for about 5 minutes to brown a little. Serve on the side.

Try to find a homemade marmalade or make some when Pixie tangerines are ripe.  A little bit of sweet on top contrasts well with the salty bacon and the bitterness of the chicory.


For the salad

Our chicory is a frisée style endive from our farm. Use the freshest produce available or grow your own and you wont be disappointed.  Chicory is best eaten shortly after harvested or it becomes too bitter. This salad is washed, chopped and served with a lemon tarragon vinaigrette. Use citrus zest as a garnish. A St. Agur blue and the earthy taste of a few cooked Chioggia beets would compliment the dish and pair well with a Petit Syrah. 

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Community Supported Agriculture

Support Locally Grown Food

There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.