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Yay for actually local food!
First thoughts: sautee a bunch of the greens with preserved lemon, onions, and ground turkey. Salad with some turnip (and something else for interest; not sure what yet). The stalks of the green garlic will be a great start for a freezer bag of things to make vegetable stock with. The dill makes me want to pickle something, but I don't have anything appropriate. Perhaps I need to visit a farmers market.
I know y'all were just pining for vegetable reports, weren't you?
This week's fish share was fillets for me*, and therefore cod (whole fish people got either cod, hake, or flounder). When I pulled it out, I realized that my filleting skills have far to go: this included the part of the fish under the rib cage as well, not just cutting down and across (er, I don't have a better description. Sorry.) Since I didn't have the work of getting it off the frame, I decided I should try something different than baking, which is how I ended up cutting it into long fingers of fish, dredging them in a mixture of white wheat flour and tandoori seasoning, and frying them with onions. I was nervous I'd overcook them, so tended to take them out just before done, but since they continue cooking for a bit afterward, it was fine. Better than fine, really, just done, still meaty and almost sweet. I didn't share any.
* Of course, since I'm getting fillets the next two weeks, I'd thought about how having whole fish for the next week or two would be a good thing, to bury under the porch plants. The six jalapeno plants I put in Friday over two frozen carcasses are joyously generating flowers that hadn't been there a few days ago. (The tomatoes came with flowers on them already; one has already started to set fruit, but I bet both of them would be happy to get more calcium.)
- two heads of lettuce (I chose one red oak and one other red-leaved one that looks a bit related to Boston in shape)
- a head of bok choi
- two stalks of green garlic (I admit, I was hoping for scapes)
- a bunch of Hakurei turnips with greens (I think these first will be eaten straight, not pickled)
- a pound of spinach
- half a pound of mixed greens (I got mostly arugula; there was also mizuna and frisee)
- a bunch of dill (they also had cilantro as another herb option)
First thoughts: sautee a bunch of the greens with preserved lemon, onions, and ground turkey. Salad with some turnip (and something else for interest; not sure what yet). The stalks of the green garlic will be a great start for a freezer bag of things to make vegetable stock with. The dill makes me want to pickle something, but I don't have anything appropriate. Perhaps I need to visit a farmers market.
I know y'all were just pining for vegetable reports, weren't you?
This week's fish share was fillets for me*, and therefore cod (whole fish people got either cod, hake, or flounder). When I pulled it out, I realized that my filleting skills have far to go: this included the part of the fish under the rib cage as well, not just cutting down and across (er, I don't have a better description. Sorry.) Since I didn't have the work of getting it off the frame, I decided I should try something different than baking, which is how I ended up cutting it into long fingers of fish, dredging them in a mixture of white wheat flour and tandoori seasoning, and frying them with onions. I was nervous I'd overcook them, so tended to take them out just before done, but since they continue cooking for a bit afterward, it was fine. Better than fine, really, just done, still meaty and almost sweet. I didn't share any.
* Of course, since I'm getting fillets the next two weeks, I'd thought about how having whole fish for the next week or two would be a good thing, to bury under the porch plants. The six jalapeno plants I put in Friday over two frozen carcasses are joyously generating flowers that hadn't been there a few days ago. (The tomatoes came with flowers on them already; one has already started to set fruit, but I bet both of them would be happy to get more calcium.)