* Email
* = Required Field
Amenia Farmers' Market
Open All Year!
Site Design: Vicki Harkness
Photos by: Sophie Purdy Meili and Vicki Harkness
Artwork by Alex Camillone
© 2016 Amenia Farmers' Market
Sign up for our weekly newsletters:
AMENIA MARKET MENU

NOTE: FRESH HERBS ARE AVAILABLE FROM RUNNING CREEK FARM AND DASHING STAR FARM

GRILLED LAMB STEAK OR CHOPS
6 Dashing Star Farm leg of Lamb steaks or double rack chops
2 sprigs fresh rosemary, finely chopped
Freshly ground black pepper and sea salt
1 clove Possum Hill Farm garlic, finely sliced
¼ cup olive oil

Heat oil in small pan with garlic and cook until slightly golden. Brush meat with infused oil and sprinkle with pepper and salt. Grill steaks/chops over hot grill about 2 -3 minutes per side for medium rare meat. Sprinkle with fresh rosemary and serve.

SALAD WRAPS WITH GREEN GODDESS DRESSING
DRESSING
¾ cup plain Ronnybrook yogurt
¼ cup dill
? cup parsley
¼ cup chives
¼ cup basil
2 tablespoons tarragon
2 anchovies
Zest and juice of 1 lemon
1 Possum Hill Farm shallot, minced
Salt and freshly ground black pepper

Combine all ingredients in a blender or food processor and blend until smooth. Keep refrigerated in an airtight container until ready to serve.

WRAPS
1 cup broccolini florets (you can also use regular Possum Hill Farm broccoli or zucchini strips)
12 leaves Running Creek Butter lettuce
½ Running Creek cucumber, cut into 1-inch strips
1 Running Creek green pepper, cut into 1-inch strips
2 Meili Farm eggs hard cooked and sliced thin
1 cup basil leaves, roughly torn
½ cup mint leaves, roughly torn
½ cup cilantro leaves
Toothpicks, as needed for finishing

Lightly blanch the broccolini (or substitute vegetable) and rinse with cool water. Lay out a lettuce leaf and place a bit of each ingredient on each. Then roll and secure with a toothpick. Serve with dressing to dip in.

WINE PAIRING
Hudson Chatham Baco Noir or Blush

FOR DESSERT
Coco's Crumbs Coconut Lime Pound Cake

FOR THE TABLE
Broken Chimney Farm Custom Floral Bouquet