Lamb, Tulips, Carrots (& Wine🍷)

Ahh, early Spring in Vermont. The season of renewal continues! Crocuses are peeping from the earth, Mooring Hill tulips adorn my counter tops, and on days above 50 degrees I have been known to flirt with an open window. I grew up around families that celebrated both the Easter and Passover holidays, and feel lucky to be exposed to the culinary delights that come with both. The cheesy potato gratin, sticky maple ham and hot cross buns of Easter- the brisket, matzah, and chocolate tortes of Passover, all have a special place in my heart when it comes to a spring feast. As I build my life (as with many people) I have created my own family feasting traditions that encapsulate my relationship with Spring. I am particularly excited about this weeks letter, as I get to share two of my very favorite food preparations with you, and some incredible wines to boot.

Let’s talk lamb. A universal protein for spring holidays, and one that frankly, I can’t live without. We happen to carry some amazing local lamb products in our freezer from Speer Family Farm. In this scenario, I am choosing lamb chops that have been cut and trimmed, which I fire hot and fast on a gas or charcoal grill to rare/medium-rare. The dish is “Scottaditio”, which means “finger burning” in Italian, an homage to how they are eaten- fresh, quickly, and with reckless abandon. Before cooking I crust the chops (ideally sit in the fridge uncovered overnight) in an herby, rustic combination of salt, pink and black peppercorns, fresh grated garlic, chopped parsley, oregano (or marjoram), and a small amount of thyme, and rosemary. Hit with a little olive oil before they hit the grill, and you have a spectacular lamb dish. The key here is FRESH herbs. The gaminess of the lamb is perfectly balanced by fresh woody herbs, and when they are licked with flame, the aromatics totally pop- hence the rush to the grill to consume despite the burning hazard. Better yet, it is fantastic with Pinot Noir. Because it tends to be super herbaceous, aromatic and laden with red fruit, pinot offers the perfect compliment to the tender, meaty and charred spring lamb. At the shop, we are drinking Bow & Arrow Pinot Noir, from the Willamette Valley. It’s also part of our wine club this month so if you are a member, now you know lamb chop scottadito is your dinner plan! If you aren’t a member, ask yourself “why?” and promptly head to our website or shop to sign up. Just saying. 

Our other pick for da clerb this week is Vin de Days Orange. Remember a couple of weeks ago when I said I want funky floral wine for spring? This is one. A blend of Riesling, Müller-Thurgau, Gewürztraminer and Pinot gris also from the Willamette Valley with generous skin contact creates a citrus forward, herbaceous wine without overpowering acidity or bite. I love this wine for spring. It’s also a stellar pairing for my other favorite spring holiday dish- a roasted carrot and asparagus salad with charred scallion salsa verde and curried yogurt. After roasting and cooling some whole or halved (legth-wise) carrots with simple olive oil, salt, and za’atar seasoning (we love Villa Jerada, available in the shop) I arrange them almost like a rustic crudité around a serving platter. I sprinkle in some poached asparagus for crunch, freshness and color, and halve some soft boiled eggs for the top. I food-process or chop some scallions I charred on the grill with the lamb with tons of lemon juice, good olive oil and salt, and dollop the salsa verde around the veg. Last but not least is the harissa yogurt. I blend full-fat greek yogurt with preserved lemon harissa paste (New York Shuk, available at the shop) and adjust for seasoning, adding water or lemon juice to thin to the desired texture. I also use this to dress the salad, adding some cute open green pea pods, thin slices of radish, parsley, fresh mint and lemon wedges to garnish. This middle-eastern inspired salad is bold in flavor, and is a gorgeous colorful centerpiece for your table. Also, don’t forget to grab an Olive Oil Strucà from the shop for your breakfast or dessert! It’s a sweet, Italian bread much like Panettone, incredibly toasted with some cultured Ploughgate Farms butter. 

I hope these dishes and wines find a place at your springtime feast! Swing by the Market to grab some wines and groceries and sign up for our email list for news and events. Big news coming at you soon!