While my role at the Market is the Frozen and Bread Buyer for the Selby store, I was also raised as a meat-and-potatoes guy…and with the freezer doors right next to the meat cases, my eye always catches on sale signs and discount stickers. This week, I saw the Shepherd’s Song ground goat meat marked down, so I thought I’d give it a try.
My project for this afternoon was to find something I could do with the goat and our large selection of CSA produce before leaving town for the weekend. Peppers and onions were plentiful on our counter and we had almost a fridge bin full of a variety of greens, so a simple stew came to mind.
Four diced hot peppers (jalapeno and Serrano), a pair of bell peppers, three small sweet onions, and a few cloves of garlic made for an aromatic kitchen once cooked in with two packages of the goat meat, some salt, a few diced tomatoes, and a healthy dose of garam masala. This cooked for about an hour or so on medium low heat.
My wife turned me on to sautéed greens…the preparation for I’ve come to really enjoy: fold the leaf, cut the spine off, stack a couple leaves, roll, and slice into strips. Fill a large pot, we usually use a 2-gallon model (I’m not even joking), with the green ribbons, a bit of extra water, and a pinch of salt (sometimes I’ll add onion, garlic, or turmeric to the greens, too), and wilt it all down to al dente. To add a third color to the meal, we halved then sliced four summer squash to salt and sauté. Enjoy!
Ben Zamora-Weiss is a staff member and blogger for Mississippi Market’s Eat Local Challenge. You’ll also find him at the Selby store keeping the shelves stocked with the best locally baked breads we can find.