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Nov. 23rd, 2008 06:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
coraaToday I had a birthday party in the park! Yay. I want to go back to the park for kite-flying later, possibly after the weather has started to warm up.
I also went to the farmer's market. My spoils: two pies (one blueberry, one peach-raspberry), a beef summer sausage (very tasty; not as bland-salty as a lot of summer sausages), a jug of apple cider (made from Honeycrisp apples, SO tasty), a bunch of rainbow chard (the market was full of winter greens), a half pound of organic cranberry beans, a bag of mixed-varietal potatoes, a kind of Turkish flatbread called khoul (tastes a bit like croissant), a slice of pecan fudge, and a leg of goat.
The beef summer sausage and the pies were for the party. The Honeycrisp cider is going with us as a host gift for Thanksgiving. The rest... is dinner the next few days. :D (I'd've gotten more, except we'll be traveling a lot shortly, and I don't want to get veg and let them rot.)
The leg of goat is currently marinating in wine. I'm going to roast it for a late dinner and serve it with the khoul and a tomato-cucumber salad and a sauce made of minced mint, garlic and sour cream on the side. We'll have whatever leftovers there are either as soup or pot pie, depending on how much there is. I'll keep you up on what goat is like, for those of you, like me, who've never had it. (It's apparently super-lean, which means I'm going to have to be careful not to overcook it, but which also speaks well for it in general. I love my oven-safe thermometer that tells me when the meat is getting close to 'done'....)
I'm not sure what I want to do with the chard. Possibly a simple garlicky sautee -- or a main dish of rice and cheese wrapped in chard leaves that I think I saw on The Minimalist.
I also went to the farmer's market. My spoils: two pies (one blueberry, one peach-raspberry), a beef summer sausage (very tasty; not as bland-salty as a lot of summer sausages), a jug of apple cider (made from Honeycrisp apples, SO tasty), a bunch of rainbow chard (the market was full of winter greens), a half pound of organic cranberry beans, a bag of mixed-varietal potatoes, a kind of Turkish flatbread called khoul (tastes a bit like croissant), a slice of pecan fudge, and a leg of goat.
The beef summer sausage and the pies were for the party. The Honeycrisp cider is going with us as a host gift for Thanksgiving. The rest... is dinner the next few days. :D (I'd've gotten more, except we'll be traveling a lot shortly, and I don't want to get veg and let them rot.)
The leg of goat is currently marinating in wine. I'm going to roast it for a late dinner and serve it with the khoul and a tomato-cucumber salad and a sauce made of minced mint, garlic and sour cream on the side. We'll have whatever leftovers there are either as soup or pot pie, depending on how much there is. I'll keep you up on what goat is like, for those of you, like me, who've never had it. (It's apparently super-lean, which means I'm going to have to be careful not to overcook it, but which also speaks well for it in general. I love my oven-safe thermometer that tells me when the meat is getting close to 'done'....)
I'm not sure what I want to do with the chard. Possibly a simple garlicky sautee -- or a main dish of rice and cheese wrapped in chard leaves that I think I saw on The Minimalist.
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Date: 2008-11-24 02:31 am (UTC)no subject
Date: 2008-11-24 07:49 pm (UTC)no subject
Date: 2008-11-24 03:06 am (UTC)no subject
Date: 2008-11-24 07:52 pm (UTC)Also, I kind of love the idea of taking this super-healthy green and filling it with risotto and cheese. ♥
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Date: 2008-11-24 05:04 am (UTC)Your get together was so fun--thanks for inviting us. I'm sorry we had to run early. We'll have to get together again soon!
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Date: 2008-11-24 07:54 pm (UTC)The leg of goat came out pretty well -- with a definitely different taste. I expected it to taste like lamb, but maybe stronger (sort of like mutton), but it didn't really. It tasted a little like beef and a little like lamb and maybe even a little like venison but mostly just like itself. I'm going to be posting my recipe for it (and the goat pot pie I'm making with the leftovers) tonight, I think.
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Date: 2008-11-24 04:16 pm (UTC)no subject
Date: 2008-11-24 07:54 pm (UTC)