At The Arlington Farmers Market- The I Miss Summer Produce Edition
I love all seasons for many reasons. Relating to farmers markets, you just can’t beat spring and summer: when the ramps and asparagus yield to tiny strawberries bursting with flavor. It’s an exciting time knowing that shortly thereafter, cherries, tomatoes and corn will be abundant.
The deep greens and colorful root vegetables have been delicious and gorgeous to look at as the weather turned cold. But on Saturday, with the Arlington Market only half full of vendors it was, well, a little depressing. But the vendors are out and shivering, so I can be too. Not that there aren’t wonderful things to find this time of year. There’s always the year round staples such as meats, breads, cheeses and pastries. They alone make it worth the trip.
In particular, I wanted to regale Frank and I with lamb rib chops from Eco Friendly (which after the very first time I had them became a regular “treat” for Frank and me) and a nice loaf of Atwater sourdough bread.
I also picked up a bag of homemade egg noodles to put in my homemade chicken stock which is in the freezer tucked away in quart containers waiting for me.
The lamb chops are incredibly tender. We bought eight chops for about $24. While it’s a bit of a splurge, I tell myself that if I were to order a lamb dish with 3-4 chops at a nice restaurant, the entree would surely exceed $30 and may even approach $40 depending. So for less than half the price of a restaurant, I can make a fabulous meal for the two of us and enjoy it at home.
Easy(er) on the wallet, and easy to make, here’s my simple preparation for marinated and seared lamb chops with a red wine reduction sauce. Simply bring the chops out 45 minutes to one hour before cooking. In a ziploc baggie, place the chops inside and pour over 1/3 cup extra virgin olive oil, 2 tablespoons of fresh rosemary chopped to release essential oils, one clove crushed garlic, zest of one lemon, juice of one lemon, a tsp. of salt and several grinds of pepper.
Close the baggie and disperse marinating liquid around all chops. Place sealed bag in a bowl and leave out until ready to cook.
Heat dry pan over high heat. Remove chops from bag and place on hot pan. Do not move until chops are ready to yield, about 2-3 minutes. While on first side, add a bit more salt. Turn and sear on other side for an additional 2-3 minutes. Remove to platter and tent with foil to keep warm.
Deglaze pan with 1/2 cup of dry red wine. Reduce by half and serve drizzled over chops.
Looks great!
What do you think about the Arlington winter market as opposed to Dupont?
I think Dupont remains vibrant throughout the year comparatively. I was surprised at the empty spaces at Arlington, but it’s understandable. Arlington still has my mainstays, including Eco-Friendly and Atwater.
I’m glad we have at least these two to hold us over the winter! I haven’t been to Penn Quarter yet. I believe they are open year round too, although I’ll have to check.
I’ve got frozen corn, blueberries and even sour cherries that I squirreled away this past year for use when I really need a taste of spring and summer!
I’m so jealous. I try to squirrel things away in my freezer, but I never do enough, so I’m usually out by mid-January. I’m hoping to learn to can next year to help out with that.
[...] [...]