[local eating] Red Fire Farm share week 1, fish share week 4.5

[magid]

Yay for actually local food!

• 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.)

Comments

[hrafn.livejournal.com]

If you want fish parts to feed your plants, I am getting whole fish every week, and I am all done with burying fish remains in my garden. So, um, for the moment they are staying the freezer, cause fish night is Tuesday and trash night is Monday, and we don't want the whole to stink of fish remains.

[magid.livejournal.com]

That would be cool, thank you. I should get some herbs to put over them, and then I'll likely add unfrozen bits in smaller pieces to the tomato plants.

[(Anonymous)]

I know y'all were just pining for vegetable reports, weren't you?

I was! I was!

Shavua tov.

[magid.livejournal.com]

:-)