The Warwick Valley Farmers’ Market is open Sundays from 9 a.m. to 2 p.m. in the South Street parking lot. Taste samples, pick up fresh, local fruits, vegetables, herbs, baked goods, wines, meats, BBQ sauces and meat rubs, pickles, cheeses, This Sunday, July 17, learn about Lynnhaven’s goat meat, known as chevon, and add it to a selection of barbecue offerings. Visit: www. warwickvalleyfarmersmarket.org or call 987-9990 for more information.
Goat Shoulder 1, (3-5 pound) shoulder of goat, bone in ½ cup sliced onions ½ cup sliced fennel ¼ cup crushed green olives 1 teaspoon coarse lemon zest, made from a zester, not a microplane 2 sprigs fresh oregano - stripped 1 sprig fresh rosemary 1 head garlic, cut in half, outer skins intact 3 tablespoons extra virgin olive oil salt and black pepper 1 large sheet of aluminum foil 18”/18” 1. Preheat the grill to 350 degrees. 2. Put a sheet of foil on work surface. Put goat shoulder in center of foil and add all ingredients. Season with salt and pepper and drizzle with the olive oil. Fold foil up and over goat to create a pouch. 3. Put foil pouch on pre-heated grill and cook until meat falls off the bone, about 1 ½ - 2 hrs. 4. Pull meat off of bone, shredding it as you work (it should resemble pulled pork). Recipe from Matt Gennuso Chez Pascal in Providence, R.I. with ingredients availale from D’Attolico Farm, R& G Farm, or Rogowski Farm at the market this Sunday.