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Summer Berries
​Available For Your  Menu From Meadow Mist Farm

Pork- all nitrate free In Stock Now

Smoked Ham Roast $13.50/lb  smoked, nitrate free
Country Ribs or Rack of Ribs

Lamb coming in Dec 2015
Bones $4/lb in Stock Now

Chicken Coming In June 21st 2015
 Pastured Chicken Organic Supplemented Oven Roasters $7/lb  
Soup chickens $4.50 lb in the summer/fall

Beef 27th April 2015

Tenderloin $24.00 sold out
Rib Eye Steak Bone in $18.50
Porterhouse $19.00
T Bone $18.50
NY Sirloin Steak $18.00 sold out
Cube Steak $10.00
Steak Sandwich Steaks $11.00 sold out
Sirloin Tips $16.00 sold out
Kabobs $9.00
Flank Steak$13.50 sold out
Beef Shanks $5.50 sold out
Short Cut Rump none
Beef Short Cut Steak $18.00
Top Round Steak $11.50
Chuck Steaks $12.00
London Broil Steaks $10.50 sold out
Ground Beef $9.50
Brisket $12.00 Sold out
Short Ribs $8.75 sold out
Soup Bones $5.25  sold out
Heart $5.50 sold out
Liver$6.00
Tongue $6.50 sold out
Suet $3.25
Chuck Roasts $11.00-13 sold out
Eye Round Roasts $14.00 sold out



Asparagus: Why You Should Boil It!

We cooks get a bit crazy in the spring. Sure, we love roasting, and root vegetables are great, but you know, as Everyday Food host Sarah Carey explains: "After a long winter of nothing but softening potatoes and apples at the market, the first new vegetables of the season in the market cause quite a stir."

Nothing outrageous there, but Sarah has some radical thoughts about spring produce. She thinks ramps, those wild onion relatives that are the harbingers of spring, are "overrated." After ramps, which are foraged not cultivated and thus only available in some areas, come radishes and spring greens, and then, "Finally asparagus -- the first real vegetable to appear."

This is where things get contentious. Forget what you've heard about steaming being the way to preserve the flavor of those asparagus stalks because Sarah has other ideas: "I boil them. Yep. Boil. The salt (that brings out the flavor) seems to have more of an effect on the vegetables when they are cooked in well-salted water as opposed to steaming them sprinkled with salt. It just seems to penetrate better."

If you feel radical and want to follow Sarah's lead: Cook (ahem, boil) asparagus just until tender and bright green. To serve later, or in use in a salad, run under cold water to stop cooking.

Those glorious green stalks are wonderful "tossed with lemony vinaigrette, brown butter, bacon, herbs." Lest you worry about Sarah, she explains: "Later on, I might get to grilling or roasting. But today, I want to keep it simple." Adding, "Raw is great too. Shave fat stalks, toss with olive oil, lemon juice, and Parmesan."

And watch this primer on how to prep asparagus:

http://www.marthastewart.com/1113421/asparagus-why-you-should-boil-it





NOVEMBER 18, 2014 / WRITTEN BY JULIA KRAMER
http://youtu.be/VZFuECW1RvU View this you tube video on how to:



Forget about every canapé or thing-on-a-stick that you were planning to serve at your party. Forget about platters. Forget about, like, toothpicks. All you need is a smoked bone-in ham. Order a good one (dartagnan.com is a fine choice), score, glaze, and bake it. Put that ham on a big wooden board, provide a blade with which to slice it (a carving knife, say), and a vehicle with which to devour it (Martin’s potato rolls, ‘natch; order at potatorolls.com). Then watch your guests turn into a pack of wolves, leaving you with just a bone…and the memory of the best holiday party ever.

Get the recipe: Marmalade-Glazed Ham

The Glaze
A sweet-spicy glaze is an impressive—and easy—party trick. Use the formula below, choosing one of each from the sweet, spicy, and boozy rows.

THE BASE
½ CUP BITTER ORANGE MARMALADE

SWEET
¼ cupHoney
Pure maple syrup
Light brown sugar
SPICY
1 TBSP.Adobo sauce
Aleppo pepper
Spicy dijon mustard
BOOZY
3 TBSP.Bourbon
Cognac
Dark rum

The Fixins
With 1 Martin’s potato rolls (dinner party 24-pack size, please), 2 Dijon mustard, and 3 cornichons, your ham becomes a serve-yourself feast.

http://youtu.be/VZFuECW1RvU View this you tube video on how to:

Lamb Burgers with Feta Sauce and Cucumbers
By using lamb instead of beef, and feta cheese instead of American, we've given these burgers an international makeover, creating a Greek recipe that can't miss.
PREP: 15 MINS TOTAL TIME: 30 MINS SERVINGS: 4
INGREDIENTS
1 1/2 pounds ground lamb
2 teaspoons curry powder
3 scallions, thinly sliced
Coarse salt and ground pepper
1 tablespoon olive oil
4 ounces feta cheese, crumbled
2 tablespoons plain yogurt
8 slices country bread (each 1/2 inch thick), toasted, if desired
1 Kirby cucumber, cut lengthwise into ribbons with a vegetable peeler
DIRECTIONS
In a medium bowl, combine lamb, curry powder, and 2 sliced scallions; season generously with salt and pepper. Mix gently with a fork (do not overmix); form into 4 oval patties to fit on bread (each 1 inch thick).
In a large skillet, heat oil over medium-high. Season patties with salt and pepper. Cook until browned and just cooked through, 4 to 6 minutes per side (reduce heat if browning too quickly).
Meanwhile, in a small bowl, mix feta, yogurt, and remaining scallion, mashing cheese gently to combine; season with salt and pepper.
Spread 4 slices of bread with feta mixture; top with cucumbers, lamb patties, and remaining bread.
COOK'S NOTE
Vegetable peelers can slice as well as peel; use one along the length of a Kirby. The ribbons will stay put on a burger and ensure some crunch in each bite.


Eggs -  
Hand Gathered, Hand Washed, Hand Packed, Cage-free eggs, organic feeds supplemented by our own produce, grass and bugs. $7.50 dozen .

Sign up for our Summer EGG  C.S.A.is now Email us at laurenyaffee@gmail.com if you would like to join and ask for an application. Delivery begins June 15th, 2015

PBA Free Canning Lids available
Large size $2.50 each
Small size $1.50 each

Olio Taibi Extra Vergine di Oliva  In Stock
100% organic, single cold pressed, unfiltered, rich tasting Italian Olive Oil from The Taibi Farm in Agrigento Sicily

Biancolilla light and with perfect perfume
Nicellara Del Belice very aromatic mixes well with other olive varieties 16.9 Fl OIt 

Nocellara extra virgin olive oil is produced exclusively with the Nocellara Del Belice olive variety organically grown in the Taibi family estate near the Temple's Valley of Agrigento in Sicily, a UNESCO World's Heritage site. This olive oil is decisively fruity and has a peppery fininsh.We refer to it as the Niagara Falls of flavor. It is great for dipping as wellas for most dishes typiclaly paired with red wibntes such as red sauces, pasta, legume soups,rich salads, and roasted meats. Furthermore, Nocellara has been includdeed in the list of "Best Olive Oils in THe World" by German gourmet magazine "Des Feinschmecker" and Italian olive oil professioanla association" Mastri Oleari" Olio Taibi Nocellara is included in Tom Muellers' Great Olive OPils of The World List. Tom Mueller is the author of "Extra Virginity: The Sublime and Scandalous World of Olive Oil"
Nocellara Uses
Bread Dipping, Soups, Hardboiled eggs, Grilledfoods, Bruschetta, Pasta, Rice Toast, Sauteed Vegetables

Biancolilla extra vrigin olive oil is produced exclusively with the Biancolilla olive variety organically grown in the Taibi family estate near the Temples'Valley of Aggrigento in Sicily, a UNESCO World's Heritage Site. We call Biancolilla the Cashmere gove of falvor and it goes really well on most delicate dishes that are usually paired with white wine, such as delicate salads, steamed fish, and fresh cheeses. Olio Taibi Biancolilla is included in Tom Mueller's Great Olive Oils of The World List. Tom Muller is the authero of " Extra Virginit : The Sublime and Scandalous World of Olive Oil.
Biancolilla Uses
Bread Dipping, Fresh Vegetables Salads, Steamed Vegetables, Fresh Mozzarella and Tomato, Basil Caprese Salad, Steamed Fish, Pasta, Rice, Quinoa Salad, Cottage Cheese, Ricotta Cheese, BAking, Steamed Clams and Shellfish


Asparagus and Fava Beans with Toasted Almonds
PREP: 35 MINS TOTAL TIME: 40 MINS SERVINGS: 8

 Asparagus and Fava Beans with Toasted Almonds

INGREDIENTS

1 1/2 pounds fresh fava beans, shelled
Coarse salt and freshly ground pepper
1 pound asparagus, tough ends removed
3 tablespoons extra-virgin olive oil, plus more if needed
2 cloves garlic, minced
Juice and zest (removed in long strips) of 1 lemon
1/2 cup raw almonds, toasted and chopped
DIRECTIONS

Blanch fava beans in a pot of salted boiling water just until tender, about 1 minute. Transfer to an ice-water bath. Blanch asparagus in pot until just tender, 2 to 3 minutes; transfer to ice-water bath. Drain vegetables. Remove outer skin from fava beans (you should have 1 cup). Pat asparagus dry.
Heat a large skillet over medium-high. Swirl in oil, then add garlic and fava beans and season with salt. Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.
Combine almonds and lemon zest in a small bowl. Transfer asparagus to a platter, top with fava beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.

Asparagus and Green Beans with Chili-Orange Oil
Cook the vegetables a day ahead, then cover and refrigerate on a paper-towel-lined baking sheet.

SERVINGS: 8
23  
 Asparagus and Green Beans with Chili-Orange Oil
SOURCE: EVERYDAY FOOD, APRIL 2011
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INGREDIENTS

3 tablespoons extra-virgin olive oil
3 wide strips orange zest, plus 2 tablespoons orange juice
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 bunches asparagus (about 1 pound each), trimmed, cut into 2-inch lengths
1 pound green beans, trimmed, cut into 2-inch lengths
1/2 cup tightly packed fresh basil leaves
DIRECTIONS

In a small saucepan, bring oil, orange zest, and red-pepper flakes to a simmer over medium-high and cook 3 minutes. Remove chili-orange oil from heat and set aside. (To store, refrigerate cooled oil in an airtight container, up to 3 days.)
Working in two batches, in a large pot of boiling salted water, cook asparagus and green beans separately until bright-green and crisp-tender, 3 minutes. Transfer to a colander and rinse with cool water to stop the cooking.
In a large skillet, heat 1 tablespoon chili-orange oil over high. Add half the vegetables and cook, stirring often, until warmed through and tender, 3 minutes. Stir in half the basil, season with salt and pepper, and transfer to a platter. Repeat with 1 tablespoon oil and remaining vegetables and basil. Drizzle with remaining oil and orange juice and serve immediately.

Oven Roasted Pork Side Ribs
Posted on December 3, 2014 by Pam· 1 Comment
Though I’m more a fan of beef ribs, pork ribs are good too and have the benefit of being cheaper and not taking 5 hours to cook properly. Since my Beef Back Ribs recipe is the most popular recipe on this site by far, I’ve adapted it for pork ribs. Something that I did not expect was that these ribs were AMAZING when re-heated as leftovers. They were good on the day they were cooked, but they were 10x better the next day. No idea why, but if you’re going to make these, make extra.

Ingredients
2 racks of pork side ribs

1 cup BBQ sauce (I used Diana’s Western Smokehouse)

Dry Rub
I’m not big on exact measurements, but I used approximately:

2 tbsp brown sugar

1 tbsp sea salt

1 tbsp black pepper

1 tbsp creole seasoning

1 tbsp ancho chili powder

1 tbsp smoked paprika

1 tbsp cumin

Raw pork side ribs

If you can, start prepping the ribs a day before you’re going to cook them. If you can’t it’s not a huge deal, but I like to let the rub sit on the ribs overnight. First you want to take off the membrane on the bone side of the ribs if it’s still on.

I cut each slab in half to make it easier to work with and so they’d all fit in my roasting pan. Make sure to use a pan that’s fairly deep when you cook the ribs, there’s going to be a lot of liquid in it by the end.

Pork Ribs - Dry rub

Next comes the dry rub. The measurements aren’t too important and you can substitute or leave out some of the ingredients I listed if you don’t have them. Mix all the ingredients together.

Pork side ribs with dry rub

Now give the ribs a generous coating with the dry rub. Don’t be stingy.

Once the rub is on, place the ribs bone-side down in the roasting pan, and cover with tinfoil. Refrigerate overnight if possible.

Pork side ribs - first roast

The first step in cooking is to roast the ribs (still covered in tin foil) in the oven at 200°F for 2 hours. At the 1 hour mark I flipped the ribs so they were meat side down, recovered them in foil, then put them back in the oven for an hour.

Pork side ribs - roasting 2

Take the ribs out and get rid of the tinfoil cover. Brush the ribs with BBQ sauce. Turn the oven up to 350°F and roast for another 30 minutes.

After 30 minutes, take them out, sauce’em one more time, then put under the broiler for 10 minutes.

Pork side ribs - final broil

And they’re done. Allow the ribs to rest for a few minutes, then serve. For sides I made roasted sweet potato coins and tomato-cucumber salad.

Pork side ribs - served

Enjoy!

As I mentioned, these made amazing leftovers. Just pop them in the oven at 350°F for about 10 minutes.

Oven Roasted Pork Side Ribs
Prep time
10 mins
Cook time
2 hours 40 mins
Total time
2 hours 50 mins

A less common cut of pork ribs that are great if cooked right, and make amazing leftovers.
Author: Pam
Recipe type: Meat
Cuisine: Barbecue
Serves: 2 racks
Ingredients
2 racks of pork side ribs
1 cup BBQ sauce (I used Diana’s Western Smokehouse)
Dry Rub
2 tbsp brown sugar
1 tbsp sea salt
1 tbsp black pepper
1 tbsp creole seasoning
1 tbsp ancho chili powder
1 tbsp smoked paprika
1 tbsp cumin
Instructions
Remove membrane from the ribs and trim off excess fat
Combine all dry rub ingredients in a bowl
Coat the ribs with the rub
Place ribs bone side down in roasting pan, cover in foil and refrigerate overnight (optional)
Roast ribs (still covered) at 200°F for 2 hours, flipping them at the halfway point
Turn the oven up to 350°F, brush ribs with bbq sauce and cook for 30 minutes.
Remove foil and brush ribs with bbq sauce again
Turn the oven to broil and cook for 10 more minutes
Notes
These make amazing leftovers. Reheat for 10 minutes at 350.
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Meat, Poultry, Eggs and Produce
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Fresh Pickin's.



Currently Available:
GREETINGS EVERYONE 


June 26th IS A WORK DAY FOR US ON THE FARM SO PLEASE STOP BY FOR YOUR SHOPPING NEEDS ON SATURDAY AND SUNDAY ( NOT TODAY )




We offer
Beef, Whole Roaster Chickens, Soup Chickens, Lamb,Pork, Turkey, Chemical Free Vegetables and Small Fruits Berries, Organic Italian, Organic Extra Virgin Olive Oil And Eucalyptus and Bergemont Honey, Raspberry Infused Vinegar, Raspberry Orange Jam, Apple Cider Syrup Heirloom, Heirloom Popcorn on the cob,and Herbs

​PRODUCE
BABY BOK CHOY
PURPLE ASPARAGUS
FRESH CHIVES
GIANT SCALLONS
HEIRLOOM BRAISING GREENS AND LOOSE LEAF LETTUCES
STRAWBERRIES are HERE!
BROCCOLI 



 Offering: 2015

GRASS FED BEEF Available 


FROZEN Whole Pastured Organic Fed CHICKEN $7.00/lb coming in June 21st

Soup Chickens later in season
POULTRY FEET for Stock Making  in stock
TURKEY Nov  2015
LAMB Dec 2015



Meadow Mist Farm will have their pastured and supplemented on only all organic feed, hormone free and antibiotic free,frozen roaster chickens available at the farm . These are very tasty birds that you are sure to enjoy.

 The breeding stock for these special chickens is imported from the regions of Burgundy and Brittany (France). The genetic stock is derived from the American and European old heritage breed of chicken and was developed in the early 1960’s to meet the highest standards of the French Label Rouge Free Range program. 



Heritage Dried Beans 1700 1800's this fall
Raw  Local Honey/ Imported Eucalyptus and Bergamont Organic Italian Honey 
Meadow Mist Farm's Raspberry  Orange Seedless Jam  and Seeded Organic Raspberry Jam Organic Raspberry Infusion Vinegar 
Apple cider syrup 
Turkeys Nov 2015
Italian Red sweet Peppers

Herbs
* Onion Chives
*Garlic Chives
*Scallions
*Lemon Balm

Will Have:
Tulsi Basil
Italian Basil
Rosemary
French Thyme
Thyme
Red Shiso
Green Shiso
Parsley
Heirloom Garlic
Garlic Scapes





​* Heirloom Pop Corn 

See what some of our customers are saying:

"This is what corn used to look like. Thank you Meadow Mist Farm for sharing this with me It is beautiful", lauren S.

. Check out the photos on our face book page meadow mist farm


​1.Eggs  Regular Mixed Sized Eggs Day Range and Tractor Raised

2. Imported Extra Virgin Organic Cold Pressed Single Estate Awarded Italian Olive Oil from Sicily

3. Organic Eucalyptus Italian Honey Imported Italian    Organic 
Miele Di Bergamotto(I the herb Earl Gray Tea is made from) Honey 

.Gift Baskets and Gift Bags for   Graduation, New Home, Birthdays, Engagement 

5 Dried.Herbs Chives,  thyme, Flat Leaf Parsley, Curley Parsley, Garlic


Gift Certificates Available 




No pesticides, herbicides, fungicides used!!!!!!!!!!!!! No GMO plants




An egg is a tremendous serving of vitamins and nutrients in a convenient, low-cal single serve package.

One large egg only has about 72 Calories.

Yet it provides 12.5% of your daily recommended protein, 14% riboflavin and 8% or more of the daily value for several other nutrients including vitamins A, D, E, B-6, B-12, folate, iron, phosphorus, and zinc.

People used to worry that eggs were too high in cholesterol to be healthy. Not true! Studies have shown that eating eggs has no effect on blood cholesterol level or coronary heart disease incidence.

Have you ever heard of choline? If not, you’re not alone. Its role in human health was only discovered a few years ago. It is an essential nutrient for cell function, as well as liver, brain and nerve function, and plays a role in memory, heart health and transporting nutrients throughout your body. Pregnant women, mothers and babies, especially, require large amounts of choline. It is necessary for fetal brain development and milk production.

Studies have shown that most Americans do not get nearly enough choline in their diets. Fortunately, eggs have a substantial amount! Just two large eggs contain about half of the recommended amount of choline.

There are only a few foods that contain Vitamin D. These include fatty fish and—you guessed it!—eggs. Recently, the USDA discovered that eggs have even more Vitamin D than previously thought. Vitamin D is necessary for the absorption and use of calcium. It leads to healthy bones.

Eggs also contain lutein and zeaxanthin, for eye health and to help prevent cataracts and macular degeneration. The human body is better able to absorb eye-healthy lutein from eggs than from other dietary sources, according to studies.

Brown and white eggs are the same nutritionally—the difference is the breed of hen that laid them.

Raw eggs can be kept refrigerated for 4-5 weeks. They should not be stored in the refrigerator door, because the temperature changes from opening and closing the door may cause the egg to deteriorate rapidly. They should also not be stored with anything particularly odorous, as they will absorb odors and flavors through the shell.

If you refrigerate some hard-boiled eggs, however, they should be eaten within a week.

The yolk contains a higher proportion of nutrients, vitamins and minerals and protein than the white.

Cider-Cured Pork Chops
SAM SIFTON YieldServes 6

Tom Schierlitz for The New York Times; prop stylist: Megan Caponetto; food stylist: Susie Theodorou
Apple Cider, Pork Chop Be the first to rate: 
INGREDIENTS
8 tablespoons kosher salt, plus more for seasoning chops
2 tablespoons freshly ground black pepper, plus more for seasoning chops
4 cups apple cider, plus more as needed
6 1 1/2-inch-thick center-cut or loin-cut pork chops, bone in
6 tablespoons extra-virgin olive oil
PREPARATION
To make the brine, dissolve the salt in 1/2 gallon of warm water in a large bowl. Add the pepper, pour in the apple cider and mix. Drop the pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond. Cover and refrigerate for at least 8 hours and up to 72.
To prepare the chops, preheat oven to 400 degrees. Remove chops from brine and dry with paper towels. Rub them with 2 tablespoons of the olive oil and season well with salt and black pepper.
Heat the remaining olive oil in two oven-safe skillets and brown the chops, three to a pan, for 4 minutes a side. Place skillets in oven for 6 to 8 minutes and then remove chops to a warm platter. Cover loosely with foil and allow them to rest for about 10 minutes.
Serve with the following accompaniments on a warmed platter, drizzled with the sauce below.


Pork Chops with Shiitake Mushrooms
MELISSA CLARK Time40 minutes Yield4 servings

Evan Sung for The New York Times
In this simple dish, thick pork chops are pan-seared, then finished in the oven. Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.
Featured in: An Extra Step Worth Taking.
Mushroom, Pork 20 ratings 
INGREDIENTS
1 tablespoon Dijon mustard
2 teaspoons whole-grain mustard
½ cup plus 3 tablespoons safflower or grapeseed oil
1 tablespoon sherry vinegar
4 bone-in pork chops (1 1/4-inch thick)
Kosher salt and black pepper, to taste
½ pound small shiitake mushrooms, stemmed
PREPARATION
Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.

Smothered Pork Chops
SAM SIFTON Yield8 servings

Tom Schierlitz for The New York Times
Chicken Stock, Onion, Pork Chop 8 ratings 
INGREDIENTS
8 thick, bone-in pork chops (more if using smaller chops)
Anise brine
4 tablespoons neutral oil, like peanut or safflower, or lard
1 cup all-purpose flour
8 medium yellow onions, peeled and thinly sliced
1 bay leaf
Kosher salt and freshly ground pepper to taste
2 quarts pork stock or chicken stock
1 tablespoon finely chopped parsley, optional
PREPARATION
In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
Preheat oven to 325. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate. Reduce heat to medium-low. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours. Transfer chops to a plate and place pot on stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.


Lamb Chops With Green Tomatoes
MELISSA CLARK Time30 minutes Yield4 servings
Lamb Chops With Green Tomatoes
Lamb chops cooked with tomatoes is traditional, but less so when the tomatoes are green. Here, unripe, green tomatoes add acidity, which works nicely with the rich gaminess of the shoulder chops. If you can’t get green tomatoes, you can make this with the half-green, half-red tomatoes, the kind that haven’t fully ripened on the vine before they need to be picked in advance of a frost. In a pinch you can even use tomatillos or bland, out-of-season supermarket tomatoes, which will add the necessary juiciness and vegetable matter to the pan if not the same complexity of flavor (a squeeze of lemon would help). In any case, make sure to taste before stirring in the honey, since the acid content of tomatoes varies widely. And if you aren’t a lamb lover but are wondering what to do with a plethora of green tomatoes, you can make this recipe with pork chops; just add a few minutes to the cooking time.
Featured in: Green Tomatoes Get A ‘Go’ Signal From Lamb.
Anchovy, Green Tomato, Lamb Chop 73 ratings 
INGREDIENTS
4 (1-inch thick) bone-in shoulder lamb chops or boneless sirloin lamb chops
2 teaspoons ground coriander
1 ½ teaspoons kosher salt, more as needed
½ teaspoon black pepper, more as needed
2 tablespoons extra-virgin olive oil, more as needed
2 large shallots, chopped
6 anchovy fillets
3 ½ cups diced green tomatoes (2 to 3 tomatoes)
2 garlic cloves, minced
1 to 2 teaspoons honey, to taste
½ cup chopped fresh basil, for garnish
PREPARATION
Season lamb chops with coriander, salt and pepper. If you have time, let meat rest at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
Heat a very large skillet over medium-high heat. Add oil; once it thins and runs all over the pan, add lamb. Cook meat, without moving, until undersides are golden brown, about 2 minutes. Turn and cook other side until golden, about 2 minutes more. It should still be very rare inside. Transfer lamb to a plate.
Return skillet to heat and lower flame to medium. Stir in shallots and anchovies. Cook, stirring, until anchovies dissolve, about 1 minute. Stir in tomatoes, garlic and a large pinch of salt. Increase heat to medium-high. Cook until tomatoes are almost softened, 7 to 10 minutes. Stir in honey. Taste and add more salt and pepper if needed.
Push tomatoes to side of skillet. Place lamb back in center of skillet. Reduce heat to medium; cover and cook lamb to taste, about 2 to 3 minutes more for medium-rare (or longer if you like). To serve, spoon tomatoes over chops, garnish generously with basil and drizzle with more olive oil.






Furball the Barn Cat