[local eating] Enterprise Farm share, and fish share

[magid]

• three red onions (conventional), Long Plain Farm, Whately, MA
  
• a head of green cabbage, Enterprise Farm, Whately, MA
  
• a bag of baby arugula, Equinox Farm, Sheffield, MA
  
• a bag of mesclun mix, Equinox Farm, Sheffield, MA
  
• a head of green leaf lettuce, Lady Moon, FL
  
• green leaf lettuce, Lady Moon, FL
  
• two avocadoes, Homestead Organics, FL
  
• six apples, Bashista Orchards, Southampton, MA
  
• six Beauregard sweet potatoes, Eastern Carolina Organics, NC
  
• seven russet potatoes, Lester and Mark Craig, PEI, Canada
  
• four carrots (a pound?), Lake Side Organics, Hadley, MA
  
• seven medium-small beets, Winter Moon, Hadley, MA
  
• three pink grapefruit, somewhere FL
  
• four purple-top turnips, likely somehwhere local-ish

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They doubled up the fish share again this week, but with more notice (which is to say, I knew last week I'd have more fish to deal with). I got two cod; one of those could have been flounder, but I find dealing with whole flounder much less to my liking than cod, however much I adore them when already filleted. So. Filleted and baked pieces with panko and 'bread crumbs' of white-wheat flour, tandoori seasoning, and mayo. Poached the frames, and froze the bits, since I was getting a bit overwhelmed. I think I might make a nice pot of corn chowder and put in fish bits.

Comments

[mabfan.livejournal.com]

"I think I might make a nice pot of corn chowder and put in fish bits."

Or you could just make a fish chowder.

Now I want fish chowder. :-)

[magid.livejournal.com]

Well, yes, I could. But I've got these already-cooked fish bits, and freezing them extends their life only so much. Which is to say, the fish will go in long enough to defrost and become warm, but not as long as if I were cooking raw fish.