crab cakes, green tomato salsa, boiled potato, micro radish

Because of what the severe weekend weather had done for local fishing, our regular Monday fishmonger, P.E. & D. D. Seafood, wasn’t at the Union Square Greenmarket that day. Since I had learned this from the list on the‎ app, and because I had plenty of vegetables on hand, I didn’t have to head for the square that day, but because I had a package of their wonderful crab cakes inside our freezer, we were still able to enjoy their bounty that evening.

  • two crab cakes from PE & DD Seafood (crab, egg, flour, red & green peppers, garlic, salt, pepper, breadcrumbs, mayonnaise, milk, celery, and parsley) that I had been storing inside the freezer, defrosted before I began heating them above a low to medium flame, with a drizzle of olive oil, inside a small cast iron pan, 3 to 4 minutes to each side, served on a fresh salsa composed of 9 small green tomatoes from Keith’s Farm cut into thick slices, a finely chopped section of a small stalk of celery and most of one one small thinly sliced red onion, both from Norwich Meadows Farm, 2 different kinds and colors of finely chopped small sweet seasoning peppers, aji dulce and Granada, both from Eckerton Hill Farm, torn Thai mint from Lani’s Farm, all moistened with a little olive oil
  • roughly 12 ounces of la Ratte potatoes from Norwich Meadows Farm, boiled with a generous amount of salt until barely cooked through, drained, halved, dried while inside the large, still-warm vintage Corning Pyrex Flameware glass pot in which they had cooked, a tablespoon or so of olive oil added, seasoned with local P.E. & D.D. sea salt, freshly-ground black pepper, tossed with purple micro radish from Windfall Farms

There was a cheese course.