My husband reminded me this morning that six weeks ago I could barely hold a mug in my hand. Whenever possible I was drinking beverages out of disposable plastic because it was lighter in weight. Now I don’t give a thought to lifting a pottery mug. I can even lift a frying pan which means I’ve started to cook, although I am very reliant on being able to squat and lunge because I can’t reach down and bend. And to think I hated to do those in exercise class. Now I’m really working those thighs and knees.
Regretfully, the wonderful but small Farmers Market downtown on Sunday mornings is about to come to an end for the season. There are just a few weeks left. Yesterday was the last week in 2011 for Butter Pot Farm. Farm owner Linda drives all the way from Cambridge with her lovely heads organically grown lettuce, escarole, radishes, tomatoes, peppers. Linda also had some fennel which inspired me to purchase some ground lamb from Springfield Farms to try out a recipe for “Greek style burgers.”
Ingredients for two burgers
1 teaspoon minced garlic
1 tablespoon mayonaise
8 ounces ground lamb
1 tablespoon bread crumbs
1/2 bulb fennel finely chopped
1 tablespoons shallots, minced
2 pinches of fresh oregano
salt and pepper to taste
ground black pepper to taste
Directions
In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 2 hours.
Preheat grill for high heat.
Mix together lamb, bread crumbs, fennel, shallot, oregano . Form into 3/4 inch thick patties, and sprinkle black pepper over surfaces.
Brush grate with oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with lettuce, tomato, and garlic mayonnaise.
Nadja Maril, Writer & Author 