I was very excited last Saturday as it was opening day for Des Moines Downtown Farmers Market. I woke up super early to make sure and get there before the rush. My goal was to buy Spinach, Asparagus and Eggs and then see what other goodies I could find. By the time I was showered and ready to go, Zekie woke up. I quickly got him ready and off we went. After hitting up the Wells Fargo ATM and parking it was 7:30 am. To my surprise, the farmers market was already bumping!! What should I of expected, it was opening day! We quickly made our rounds and found Coyote Run Farm. Spinach, Eggs, check. I found a great vendor selling fresh Asparagus, check. As we made our way east on Court Ave. I remembered that Tom and Mary Cory sell lamb! If you havn’t stopped to visit Cory’s lamb, you really need to. This health conscious family raises their lambs and goats to the highest of standards. Tom was explaining to me that they do not use any feed with soy products or GMO’s. He also informed me that they are now going to start selling Grass Fed Beef, starting tomorrow for $4.00lb. AWESOME!! I’m sure it’s going to sell fast! As I was chatting with him, I let him know that I was a newbie at lamb meat and that I really wanted to try some. After going through many cuts, he led me to pre-cut stew meat that would make great kabobs. I was SOLD! After buying my meat, I was able to meet Jill Beebout from Blue Gate Farm. She was a gem and sold me Anise/Hyssup Syrup. She said it mixes in well in tea but I’m trying to think of a dessert to use it in. We’ll see what I come up with It was a super good day at the farmers market and I’m looking forward to more Saturday’s to come.
- 1 package lamb stew meat from Cory’s Lamb
- 1 lb chicken
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup honey
- 6 cloves garlic, finely chopped
- 1 large white onion, finely chopped
- 2 tablespoons chopped fresh oregano leaves
- 2 teaspoons chopped fresh rosemary leaves
- 1 large white onion, cut into 2-inch squares
- 2 green bell peppers, cut into 2-inch squares
- 4 roma tomatoes, cut into sections
- 1 (8-ounce) package button portabello mushrooms
- Wooden skewers, soaked in water for 20 minutes
For the lamb and chicken: trim all fat from the lamb and chicken and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
Add the lamb and chicken cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the meat.
Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.
Grilled Asparagus. With the extra marinade, I used it to place on top of fresh Asparagus, wrapped it in foil, and grilled that as well.
Roasted Sweet Potatoes. Dice 3 sweet potatoes and place in a ziplock bag and drizzle with Olive Oil. Place in a ovenproof dish and sprinkle with Kosher Salt and Pepper.
Bake at 425 for 35-40 minutes.