February 24, 2019
by Deborah Burgess
One of the most frequent questions I’m asked is how to season our lamb legs and chops and I know that a lot of folks would like to have a jar of a ready-made seasoning mix they can grab from their spice cabinet. I’ve been working on creating a mix of seasoning blends that reflect our favorite flavors for our lamb, and yet is versatile enough that you’ll love it on chicken and pork, too. It must have a good balance of herbs and just the right amount of salt and black pepper. Here’s my latest creation:
This is a mix that you combine with olive oil (or your oil of choice), 1:1, to make a paste. In the above picture you can see the dry mix on the left, and then the paste on the right. This particular mix is full of dried herbs, and the oil and marinating time rehydrate them to release their flavors.
Since we’re sold out of lamb, I used boneless chicken breasts yesterday. I coated the chicken, then covered it with plastic wrap and stuck it in the fridge till I was ready to fix supper.
I made a roasted cauliflower salad for supper, and grilled the chicken breasts on my grill pan. Since I’m still favoring my right arm due to shoulder pain, Farmer Bob tossed the salad and plated it, then sliced up the chicken to top our salads.
We devoured our salads and the chicken was delicious! (We are obviously not food stylists, right? hahaha)
Roasted Cauliflower Salad: To make the salad, cut apart the head of cauliflower into florets, toss them with olive oil, salt and pepper. Roast on a sheet pan at 400 degrees for 15 minutes. (If you coat your sheet pan with some oil, then preheat it in the oven till screaming hot, but not smoking, before you add your cauliflower florets, they won’t stick. Good rule of thumb for roasting all veggies!) Meanwhile, combine 3 tablespoons of sherry vinegar, 1 1/2 tsps. Fox Trot Farm Granny Bee’s Pure Raw Honey, large pinch of salt and ground black pepper, about 3 tablespoons of olive oil, and 3 tablespoons of raisins. (If too tart for you, then add some more olive oil. Add more salt if you wish.) Turn the florets to brown the other side, then scatter one large onion, sliced thin and tossed with a little olive oil, salt and pepper, over the top of the cauliflower. Roast for another 15 minutes, then scrape all the veggies into a large bowl on top of lightly chopped fresh spinach from a large bag. I use the entire bag of spinach. The heat from the cauliflower slightly wilts the spinach. Drizzle the dressing over and toss a handful of shelled roasted pistachios into the salad for some great crunch. Toss again to coat, then plate.
Soon we’ll have our seasoning mix available to buy at our farm market, and we’ll let you know as soon as we do. In the meantime, we need a name for our seasoning mix, so if you have any suggestions we’d love some help with this! If we choose your name, you’ll get a free bottle of our seasoning mix! (You MUST comment on this post to be eligible.)
While we’re sold out of lamb till September, we have an ample supply of Granny Bee’s honey, honey & beeswax soap, and our fresh blue and brown chicken eggs for sale. Come see us Sundays from 1:00-5:00 or by appointment during the week. It’s too muddy for our guided tours but there is plenty to see up close to the backyard. Just make sure you wear your boots!