Join “Jayni’s Kitchen” this week for “Saturday at the Farmers Market.”

Host Jayni Carey tours the Lawrence Farmers Market, and Chef Ken Baker of Pachamama’s Restaurant and Chef Armando Paniauga of Genovese prepare some great summer dishes: Homespun Hill Farm Grilled Lamb Chops with Rosemary, Garlic and Mustard; Marinated Beets; Barbecue Goat Chops with Watermelon-Arugula Salad and Green Olive-Almond Pesto; Fingerling Potatoes with Leek and Tomato Topping, Wakarusa Valley Farm Roasted Beet Salad and Caramelized Onion Dip with Fresh Vegetables. The last recipe can be found online at www.ljworld.com.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Homespun hill farm grilled lamb chops

8 grass-fed lamb chops, cut 1-inch thick (trim excess fat, if desired)

Rosemary, Garlic and Mustard Baste:

2 tablespoons brown mustard

2 garlic cloves, minced

1 tablespoon fresh snipped rosemary, or 1 teaspoon dried rosemary, crushed

1 teaspoon fresh snipped thyme, or 1/4 teaspoon dried thyme, crushed

1/2 teaspoon black pepper

Rosemary, Garlic and Mustard Baste: In a small bowl, combine the brown mustard, garlic, rosemary, thyme and pepper. Using a basting brush, brush the mixture onto one side, or both sides of each lamb chop.

Place the lamb chops on a pre-heated gas grill or over hot charcoals. Cover and grill over medium-high to high heat for 3 to 5 minutes each side, or until desired doneness is achieved. When turning the chops, brush the tops again with the mustard baste if desired. Serves 4.

Tip: Grass-fed lamb has less fat, so for best results, cook the chops to an internal temperature of 120 to 145 degrees.

– Recipe by Debbie Yarnell, Homespun Hill Farm

Marinated beets

4 to 5 medium-sized beets

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1 garlic clove, minced

Remove the tops from the beets and place them in a baking dish with a small amount of water. Cover and cook in a 350-degree oven until tender, about 1 hour, depending on size. Cool the beets, slip off their skins and slice them about 1/4-inch thick. Place them in a shallow bowl.

In a small bowl, whisk together the vinegar, oil and garlic. Pour the mixture over the beets, cover and refrigerate overnight before serving. Serve the beets as a side dish, or add them to a tossed green salad.

– Recipe by Julie Waters, Wakarusa Valley Farm

Barbecue goat chops

Green Olive Pesto (recipe follows)

8 goat loin chops

2 garlic cloves, peeled

1/2 cup fresh mint leaves

1 tablespoon freshly ground black pepper

1/4 cup extra-virgin olive oil

Sea salt, to taste

Watermelon-Arugula Salad:

1 pound watermelon, cut into large dice, rind and seeds removed

6 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

2 bunches arugula, rinsed and spun dry

Prepare the Green Olive pesto as directed below and set aside while preparing the goat chops.

Rinse the goat chops and pat dry with paper towels. In a blender, combine the garlic, mint leaves, pepper and olive oil and blend until a smooth paste is formed. Rub the paste all over the chops and season them with salt. Place the chops on a gas or charcoal grill and cook over high heat, turning frequently, until pink at the bone, about 5 minutes each side. While the chops are cooking, prepare the salad.

Watermelon-Arugula Salad: Combine the watermelon, extra-virgin olive oil, salt and freshly ground pepper in a large mixing bowl. (Do not add the arugula at this time.) Allow to stand at room temperature until ready to serve with the meat.

When the goat chops are cooked, remove them from grill and allow to rest for 10 minutes. When ready to serve, toss the arugula with the watermelon salad and arrange the salad on a platter. Arrange the goat chops on top of the salad. Drizzle with Green Olive-Almond Pesto and serve. Serves 4.

Green olive-almond pesto

1 cup blanched almonds

1/3 cup pine nuts

2 garlic cloves, peeled

1 cup green olives, pitted

1/4 cup fresh parsley

1/4 cup fresh basil

1/4 cup Parmesan cheese, freshly grated

1 tablespoon hot red pepper flakes

1/4 cup orange juice

1/4 cup extra-virgin olive oil

Salt and black pepper, to taste

In a blender or food processor, blend the almonds, pine nuts, garlic, green olives, herbs, Parmesan cheese, hot pepper flakes, orange juice and olive oil until smooth and thick. Season with salt and pepper. Pour the pesto into a container and set aside while preparing goat chops.

– Recipe by Ken Baker, Proprietor-Chef of Pachamama’s Restaurant

Fingerling potatoes w/ leek, tomato topping

1 to 1 1/2 pounds fingerling potatoes

Leek and Tomato Topping:

1 tablespoon olive oil

2 garlic cloves, pressed or minced

3 medium leeks, thinly sliced

1 tablespoon red wine or water

1 pint cherry tomatoes

1/4 cup coarsely chopped fresh basil

1/2 teaspoon salt

Freshly ground black pepper, to taste

1/4 cup grated Parmesan or Asiago cheese

Wash and slice the fingerling potatoes in half lengthwise. (There is no need to peel them.) Steam the sliced potatoes until tender, about 15 minutes.

Leek and Tomato Topping: Heat the olive oil in a skillet over medium heat. Add the garlic and leeks and saute, stirring frequently for 5 minutes. Add the wine or water, and the cherry tomatoes. Cook for about 5 more minutes, until the leeks are tender and the tomatoes are soft. Remove the skillet from the heat, add the basil and sprinkle with salt and pepper.

Place the steamed potatoes on a serving platter and top with the Leek and Tomato Topping. Sprinkle with Parmesan or Asiago cheese and serve immediately. Serves 6.

– Recipe by Barb Clark, Maggie’s Farm. The recipe is adapted from Rolling Prairie Cookbook by Nancy O’Connor.

Wakarusa valley farm roasted beet salad

3 oranges

2 pounds whole beets (small to medium), rinsed

2 garlic cloves, peeled

6 sprigs fresh thyme

4 bay leaves

1/2 cup extra-virgin olive oil

1 cup white wine

Kosher salt and freshly cracked black pepper, to taste

Red Wine Vinaigrette:

2 ounces (1/4 cup) red wine vinegar

3 ounces (1/3 cup) extra-virgin olive oil

1 bulb fresh fennel, trimmed and thinly sliced

8 ounces ricotta salata cheese, shaved thin

Cut 1 orange in half and squeeze the juice. (Reserve the other 2 oranges.) Place the whole beets, garlic cloves, thyme, bay leaf, olive oil, white wine and the orange juice in a large baking pan. Season with salt and pepper and toss the beets to coat with the mixture. Roast the beets in a 325-degree oven for 45 minutes to 1 hour, or until tender. Remove the pan from the oven and allow the beets cool. Peel the beets and dice them into large chunks. Peel the remaining 2 oranges and cut them into large dice.

Red Wine Vinaigrette: Pour the red wine vinegar into a small bowl. Drizzle the olive oil slowly into the vinegar while whisking constantly.

To make the beet salad, place the diced beets, oranges and fennel in a large bowl. Add the vinaigrette and toss to coat. Season the salad with a pinch of salt and pepper to taste. Arrange the beet salad on a chilled platter, or individual salad plates, and top with shaved ricotta salata. Serves 8.

– Recipe by Armando Paniagua, Proprietor-Chef of Genovese.