cod with tomato sauce; potato; mustard greens


The delicious little ’18K Gold Nugget’ potatoes from Rick Bishop, of Mountain Sweet Berry Farm, are very hard to avoid including on a plate, especially if the other elements I’d chosen look like they might not quite make up a full entrée.  This meal marks their third appearance on this blog in only four days, and I actually do have other potatoes in the larder.

  • a single 13-ounce fillet of cod from P.E. & D.D. Seafood, dried and lightly seasoned with salt and pepper, sautéed in olive oil for about 4 minutes on each side, removed, divided in half and placed on two plates, covered with a Provençal-like tomato sauce I had frozen when leftover from an earlier meal, then sprinkled with chopped parsley from Rogowski Farm
  • some ’18K Gold Nugget’ (‘Nicola’ in this batch) potatoes from Mountain Sweet Berry Farm, boiled in salted water, drained and steamed dry, rolled with a small amount of olive oil and freshly-ground black pepper, then tossed with a small handful of chopped pea shoots from Monkshood Nursery and Gardens
  • purple mustard greens from Norwich Meadows Farm, another of the fresh greens their people had been surprised to discover under a New Jersey field high tunnel in very late March, wilted with oil which had warmed a halved clove of bruised garlic from Samascott Orchards, seasoned with salt and pepper, finished with a drizzle of oil
  • the wine was a Spanish white, Vevi Rueda 2013
  • the music was Jordi Savall’s ‘La Lira d’Espéria II. Galicia’