![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidAnother cod* this week, a large one because the other people picking up just before me had smaller bags that couldn't accommodate this one; I had a bit of difficulty closing my cooler, with the tail trying to flop out one side and the nose trying to peek out the other. I managed, in the end. And felt particularly thankful, having read about how Lebanon is running out of fish. (Even though fish don't pay attention to political boundaries, I'm assuming fish loss like that is a bad thing for us here, too.)
Anyway. I really liked how last week's fish turned out, along with the relative lack of fuss, so I stuffed the whole fish again, though with slightly different things (partly because I haven't yet made it to the store to get more fresh lemons), including thinly sliced onion, roughly diced garlic, diced preserved lemon, pine nuts, eggplant-garlic spread, and the rest of the parsley (from the farm share a number of weeks ago; I'm impressed that it held up perfectly until now).
Note how much more challenging it is to fit a less yoga-flexible fish on my largest baking tray by comparing with last week...
My current plan is to make a slaw to go with it, mostly because I have lots of slaw vegetables (cabbage, carrot, kohlrabi, Hakurei turnip), and I haven't yet found the energy to make either sauerkraut or kimchi.
* As the guy at the distribution pointed out, it's called Cape Cod for a reason.
I got home latish and hungry, and sure that dinner would include some of the lovely new potatoes, both red- and brown-skinned) I got in last week's farm share. (Having a fast day last Thursday and going out of town for Shabbat meant I have a lot more veggies left than usual.) I started by cutting the larger potatoes to about the size of the smallest (thumbnail size) and boiling them until just done. Once they'd cooled just a bit, I added some pickled garlic scapes I made a couple of weeks ago with its dill and vinegar. I added some tuna, black pepper, and a bit of olive oil, then ripped up the end of the head of red-leaf lettuce (far less greenery than I'd wanted, actually) and tossed that in, too. This was my first foray into vinegar pickles at home, and I'm glad they turned out well :-).
Anyway. I really liked how last week's fish turned out, along with the relative lack of fuss, so I stuffed the whole fish again, though with slightly different things (partly because I haven't yet made it to the store to get more fresh lemons), including thinly sliced onion, roughly diced garlic, diced preserved lemon, pine nuts, eggplant-garlic spread, and the rest of the parsley (from the farm share a number of weeks ago; I'm impressed that it held up perfectly until now).
 |
Note how much more challenging it is to fit a less yoga-flexible fish on my largest baking tray by comparing with last week...
My current plan is to make a slaw to go with it, mostly because I have lots of slaw vegetables (cabbage, carrot, kohlrabi, Hakurei turnip), and I haven't yet found the energy to make either sauerkraut or kimchi.
* As the guy at the distribution pointed out, it's called Cape Cod for a reason.
I got home latish and hungry, and sure that dinner would include some of the lovely new potatoes, both red- and brown-skinned) I got in last week's farm share. (Having a fast day last Thursday and going out of town for Shabbat meant I have a lot more veggies left than usual.) I started by cutting the larger potatoes to about the size of the smallest (thumbnail size) and boiling them until just done. Once they'd cooled just a bit, I added some pickled garlic scapes I made a couple of weeks ago with its dill and vinegar. I added some tuna, black pepper, and a bit of olive oil, then ripped up the end of the head of red-leaf lettuce (far less greenery than I'd wanted, actually) and tossed that in, too. This was my first foray into vinegar pickles at home, and I'm glad they turned out well :-).