crab cakes with a spicy salsa; arugula-radish-fennel salad

It’s the perfect fast food. And you can enjoy it in the comfort of your own home, especially when Dolores, the wife of the fisherman Phil Karlin, has made the crab cakes.

  • two crab cakes from PE & DD Seafood (crab, egg, flour, red & green peppers, garlic, salt, pepper, breadcrumbs, mayonnaise, milk, celery, and parsley), defrosted earlier in the evening, heated with a drizzle of olive oil inside a heavy oval enameled cast iron pan, 3 to 4 minutes to each side, served on a salsa composed of chopped mixed heirloom tomatoes (including one tiny hard green one) from Berried Treasures Farm, sea salt, freshly-ground black pepper, a bit of a bit of a homemade French Basque  piment d’Espellate we had purchased in a small town north of Baie-Comeau, Quebec from the producer’s daughter, much of one small red Calabrian chili pepper from Alewife Farm, and some torn fresh basil pulled off of a very much alive plant from Stokes Farm, both crab cakes and salsa finished with a sprinkling of micro lemon peppercress from Two Guys from Woodbridge
  • a salad of arugula and fennel buds, both from Berried Treasures; thinly-sliced red radishes from Row By Row Farm; sliced Japanese scallions from Norwich Meadows Farm; chopped baby fennel fronds from Paffenroth Farms, all tossed together with a bit of sea salt; freshly-ground black pepper; Sicilian olive oil from Whole Foods Market; and organic lemon juice from Whole Foods Market

There was a small cheese course.

  • portions of two cow cheeses, ‘Pawlet’ and ‘Rupert’, from Consider Bardwell Farm
  • toasts from a Balthazar baguette
  • some delicious Candice red seedless grapes from Troncillito Farms, their stand in the Union Square Greenmarket.