I joined in the Farm Philly challenge to eat one completely local meal a week. I made my first one, for the challenge today.
Goat - Kabob Cut
Melted a little butter in a pan, put the flame on Med/Low, added goat pieces, salt and pepper. I let cook, covered for about 15 minutes on Med/Low to Low. I had read to cook goat slowly to keep it tender. It was tender and I really enjoyed the flavor. I had never eaten goat meat before, but several friends have been recommending it and I'm thinking that while I don't have the space for a cow, I do have the space for goats, so while I'm not thinking this year, I am thinking they are a possibility in the future. Especially since I now know I like the meat!
Steamed Beet Greens from the Farmer's Market in Portsmouth. I believe the farmer is from the Exeter area.
Spinach Pan Omelet. I might have strayed from the rules here, as I did use Organic Valley cheese in this omelet, but there wasn't much and if my family weren't such cheese nuts I could have omitted it. I just scrambled our own eggs, with a little Brookford Dairy Milk, Salt and Pepper, a bit of cheese (I believe Brookford supplies milk to Organic Valley for use in their products, so maybe it was local...okay a big stretch, I know). I prepared my small Iron fry pan with some melted butter, when hot, I poured the egg mixture in, stirred around a bit, and then left in on low to heat through.
We had water for beverages. Mini had to be told to slow down while eating the goat! The meal was a big hit.