This is what my husband said after eating 2 bites of this meal: "Ya know, sometimes with this local eating thing I feel like we're just making do with what's available, but this is fantastic! I'd eat it even if we could eat tomatoes from Chile."
Gee, thanks? I guess?
To be honest, I have been uninspired at the farmer's market. We're both getting really bored of greens and there's not much variety beyond those and the occasional brassica or root vegetable that look awesome. But this week I decided to embrace the challenge with all the vigor I did back in October. We had ground farmer's market lamb in the freezer to use as inspiration. And, after making some quite delightful radish tea sandwiches for a Royal Wedding Viewing Party, I wanted to do something with them too. Enter spiced lamb meatballs tucked inside a warm pita with home-grown lettuce and a radish raita. I served this alongside a modified tabbouleh (the usual bulgur, but made with parsley, onion, olive oil, red wine vinegar instead of lemon juice, oregano instead of mint and leaving out the tomato/cucumber.)
Spiced Lamb Meatballs (Serves 4)
(Adapted from Nigella Lawson, goddess of all things yum)
1 lb ground lamb
1/4 c finely scallions
1/2 tsp ground cinnamon
1 tsp ground cumin
1 tsp salt
1/8 c parsley
Crusts from 3 slices of bread (tea sandwich leftovers!)
Vegetable oil, for frying
1. Pulse the scallions, spices and bread crusts in food processor until a paste forms. Add this paste and egg to the lamb and gently mix until just combined.
2. Form meatballs (I made about 20 balls). Place in fridge for at least 1 hr to firm up.
3. Heat oil in skillet and cook eat ball for about 1 minute per side or until done & golden all around. Place on plate lined with paper towel to drain.
(Adapted from epicurious.com)
1/2 c plain yogurt
1/4 c diced radish
1 tsp diced scallion (white part)
1 tsp fresh lime juice (I cheated and used fresh lemon because we had one that was going to go bad).
Mix everything together & chill.