pollock, wild garlic, capers, beet greens; mustard greens


I could say the meal was all about micro ‘Bull’s Blood’ beet greens, but that wouldn’t be quite accurate.



In fact I had decided on the two pollock fillets first, and then I spotted the purple ‘greens’ across the way.


Whatever. But the plate sure was pretty.

  • two 8-ounce pollock fillets from from American Seafood, seasoned on both sides with salt and pepper, placed in a buttered copper au gratin pan, spread with a mixture of soft butter, zest from a local Lemon grown by Fantastic Gardens of Long Island, and some finely-scissored tiny wild garlic bulbs and stems from Lani’s Farm, baked 12 to 15 minutes at 350º, removed to 2 plates, drizzled with the cooking juices, sprinkled with a small number of salted capers which had been rinsed, drained, dried, and briefly heated in a little hot olive oil (the oil in that pan also drizzled over the fish), finished with micro ‘Bull’s Blood’ beet greens from Windfall Farms
  • frisée-like mustard greens from Lani’s Farm, wilted in a little oil which had already warmed a halved clove of bruised garlic from John D. Madura Farm, seasoned with salt and pepper, finished with a drizzle of oil
  • the wine was an Oregon (Willamette) white, Kings Ridge Oregon Pinot Gris 2014
  • the music was early Peter Maxwell-Davies chamber works, from this album