I know it's cold, but aren't you missing that ritual trip to the Market, where you found fresh salad greens, lean cuts of lamb, and fresh vegetables for a dinner feast?
Perhaps you were unaware that all of these products (and MORE!) continue to be available at Athens Farmers Market throughout the winter...
Here's a hearty, warming recipe sure to please even the pickiest eaters.
Lamb Stew with Butternut Squash and Rainbow Chard
2-3lb. lamb, stew or kabob pieces (at Shew's Orchard)
1 medium onion (Mitch's Greenhouse)
3 pinches dried rosemary (Sassafras Farms)
1 bay leaf
2 cups chicken stock (Seaman's Marketplace)
1 whole butternut squash (Yankee Street Farm)
1 bunch rainbow chard (Green Edge Gardens)
In a heavy saucepan, saute lamb pieces in 2 T. oil til nicely browned. Add chopped onion and saute til soft. Add chicken stock, rosemary and bay leaf and bring to a boil. Reduce heat and simmer 1 hour, til lamb is tender. Remove from heat and strain out lamb, reserving liquid in stock pot.
Peel and halve squash, then de-seed and slice into small pieces. Add to liquid and cook til tender and mashable. Chop kale into small pieces and add to pureed squash. Then add lamb pieces to squash mixture.
Serve warm with a loaf of bread from Crumb's Bakery and a fresh mixed salad from Green Edge Gardens!
Hungry?!?
See you at the Market!
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