crab cakes on a spicy tomato salsa; bicolored ‘kalettes’


The crabcakes and their tomato ‘bed’ were both pretty familiar, but the greens stripped from a hybrid stalk of Brussels sprouts and kale was new. The verdict – for both the farmer and the cook – is still out on these particular greens.

  • two crab cakes from PE & DD Seafood (the ingredients are crab, egg, flour, red & green peppers, garlic, salt, pepper, breadcrumbs, mayonnaise, milk, celery, and parsley), heated in a heavy iron pan, 3 to 4 minutes to each side, drizzled with juices retained,and frozen, from an earlier meal of broiled perch, and sprinkled with chopped oregano from Stokes Farm, served on a bed of a salsa of chopped Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods, which had been combined with salt, pepper, one chopped sierra pepper from Whole Foods, and more of the chopped fresh oregano leaves from Stokes Farm
  • a couple of handfuls of bicolored ‘kalettes‘ from Stokes Farm, stripped from their Brussels sprouts-like stalk, wilted with olive oil in which one slightly-crushed garlic clove from Whole Foods had been allowed to heat until pungent, seasoned with salt, pepper, and a drizzle of fresh olive oil
  • the wine was a California (Clarksburg) white, David Akiyoshi Chardonnay Clarksburg 2014from Naked Wines
  • the music was orchestral music by Johann Friedrich Fasch, performed by the Cappella Coloniensis