crab cake on tomato salsa on baby arugula; haricots, scape

It was much like a dinner of salads. Although the crab cakes and the beans each had been cooked a bit, they didn’t insist on being any more than just a little warm when we started eating.

  • two crab cakes from P.E. & D.D. Seafood (ingredients: crab, egg, flour, red & green peppers, garlic, salt, pepper, breadcrumbs, mayonnaise, milk, celery, parsley), heated in a heavy vintage seasoned cast iron pan, barely 3 minutes to each side, served on a fresh ‘wild’ tomato salsa composed of tiny ‘wild’ tomatoes (‘Matt’s Wild Cherry’?) from Norwich Meadows Farm, more than a tablespoon of fresh oregano buds, also from Norwich Meadows, a bit of one small medium spicy finely chopped ahi rico pepper from Alewife Farm, a tablespoon or so of olive oil, sea salt and freshly-ground black pepper, the salsa itself arranged inside a ring of peppery small-leaf/baby arugula from Windfall
  • a couple handfuls of haricots verts from Berried Treasures Farm, left whole, blanched, drained and dried in the same pan over low-medium heat, shaking, set aside in a bowl until the crab cakes were being heated, at which time they were warmed up in a little oil inside a heavy well-seasoned cast iron pan, joined by the finely chopped segments of one garlic scape, also from Berried Treasures finished with Maldon salt and freshly-ground black pepper
  • the wine was a California white, D.H. Elliott California White Blend 2017, from Naked Wines
  • the music was an album of 8 baroque/classical string concertos by Francesco Durante, Werner Ehrhardt conducting Concerto Köln