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Fresh from the Catskills

What’s Fresh Now: April

Garlic: It is Garlic Month! Do you know where your garlic comes from? Grand Gorge Garlic and Maple located in Grand Gorge, NY and Grandpa’s Garlic in Walton, NY offer locally grown organic garlic. Try some of these tips to keep your fresh Garlic going longer:

Freeze it: Place individual cloves in a freezer bag or air tight container. Remove as much air as possible, seal and label with the date. Store for up to three months. You can freeze garlic cooked orraw to use later. Whole cloves will retain their full flavor but chopped/minced raw garlic will start to make a more mellow taste. Just use a little more in the recipe if you choose to freeze, to make up for the less potent flavor when you defrost.

On your Counter: Store in a garlic keeper or open weave basket. Don’t store garlic near humidity or steam. This can reduce the storage life or your garlic bulbs.

Fridge: You can store garlic in the fridge. However, this will reduce the flavor of your gorgeous garlic. Putting it in plastic or airtight containers can produce moldy, rotted or sprouting garlic!

Do you have any garlic storing tips? Share on our Facebook page!

Lamb: Spring is the time for lamb, and with Easter and Passover right around the corner this lamb chop recipe makes an easy yet impressive meal for the whole family.

Garlic and Herb Crusted Lamb Chops Recipe

Ingredients

•    2 lbs lamb rib chops (8 count), cut from a rack of Frenched lamb ribss (from Applegarth Farms, Sheep Valley Farms, Spring Lake Farm The Green Shepherd Farm or Evans & Evans Farm)
•    5 plump garlic cloves, pressed
•    4 Tbsp olive oil, divided
•    2 Tbsp fresh parsley, plus more for garnish (or use 2 tsp dried parsley)
•    2 tsp Tabasco original red pepper sauce
•    1 tsp salt (we used sea salt)
•    1 tsp black pepper, freshly ground
•    ¼ tsp dried thyme

For the Sauce:

•    ½ cup chicken or beef stock
•    2 Tbsp unsalted butter, softened

Instructions:

  1. Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting into ¾" or 1" thick even portions.
  2. Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper and ¼ tsp thyme.
  3. Place lamb chops in a non-metal casserole dish, pour over marinade and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate 6 to 18 hours.
  4. Before cooking, let lamb chops sit at room temp 30 min. Heat large heavy pan (we prefer cast iron) over high heat. Add 1 Tbsp oil to the hot pan and once oil is hot, add lamb chops and sear for 3-4 minutes per side, depending on thickness of chops and desired doneness keep in mind temp rises 5 degrees as it rests. At 3 min per side, lamb will be medium doneness and at 4 min per side, lamb will be medium-well to well done. If your pan isn't large enough to accommodate all lamb chops, sear in 2 separate pans.

*Note: The USDA recommends safe cooking temp of 145˚F. Lamb is best cooked to medium.

To make pan sauce:

  1. Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
  2. Add ½ cup stock and simmer 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon sauce over lamb chops and garnish with more parsley if desired.

Check out the Pure Catskills recipe page and the Pure Catskills Pinterest page for more enticing menu ideas!

Wine/Wineries: Bring local wine with you to your holiday celebrations this month. Whether it is for Easter or Passover, our Pure Catskills members have what you need! Products range from dry, semi-dry, semi-sweet to sweet, and are made from apples, blueberries and grapes grown on-site or sourced from other New York farms in our region. Pick up a bottle from Blue Sky Farm & Winery or KyMar Farm Winery and Distillery, we promise it won’t disappoint!

Goat Cheese: So Simple, so good! Ranging from strong and pungent to delicate and mild, from creamy to crumbles, from fresh to aged and from plain to full of added flavors, goat cheese comes in endless varieties. Lower in fat and cholesterol, and higher in calcium than cow’s milk products, goat cheese is a great choice for the health conscious consumer that does not want to forfeit full flavor. Get your goat cheese today from Dirty Girl Farm or Windy Hill Goat Dairy.