The squid was delicious, as it always is with this very familiar recipe (and with virtually any other), as was the kale, a particularly tasty redbor (brassica oleraceae ‘redbor’), whose appearance could more accurately be described as ‘frilly purple and green kale’.
The big deal for us however was the farm where the vegetable was grown, especially since we’re now in the month of June, and this one happens to be the 50th June since Stonewall. The the farm is TransGenerational Farm, and farmer’s name is Jayne. Here’s a bit about the farm and the farmer, from Grow New York, the group responsible for New York’s Greenmarket Farmers Markets, and many other initiatives.
- after the oven had been heated to 400º (it was a warm humid night, but not to worry, they only had to be in there for 5 minutes, and our new AC system is up to the challenge), just over a pound of very fresh squid, bodies and tentacles, from American Seafood Company, rinsed and very carefully dried, were quickly arranged inside a large rectangular enameled cast iron pan that had been heated on top of the stove until hot and its the cooking surface brushed with olive oil once the oil itself had become quite hot, then immediately sprinkled with a heaping teaspoon of super-pungent dried Sicilian oregano from Buon Italia, a good section of a peperoncino Calabresi secchia from Buon Italia, and a pinch of the now powdered remains of some light-colored home-dried habanada pepper (purchased fresh from Norwich Meadows Farm back in 2017, and still awesome), sea salt and freshly-ground black pepper, followed by 3 full tablespoons of juice from an organic Chelsea Whole Foods Market lemon and a splash of olive oil, the pan placed inside the hot oven and the squid roasted for just 5 minutes, by which time their bodies had ballooned somewhat, then removed and the bodies and tentacles arranged on 2 plates and ladled with the cooking juices that had been transferred to a footed glass sauce boat
- one bunch of redbor kale, finely-curled and a striking dark purple-red in color, from TransGenerational Farm, wilted with olive oil in which one thinly-sliced fresh garlic clove from Michisk’s Farm in Flemington, NJ had been allowed to heat until pungent, seasoned with salt, black pepper, and a drizzle of fresh olive oil
- thin slices(one falling off the plate in the picture at the top) from a quarter section of a miche from Bread Alone, purchased in the Union Square Greenmarket
- the wine was an Italian (Sicily) white, Corvo Bianco 2017, from Philippe Wines
- the music was an album of 2 septets by Johann Nepomuk Hummel, performed by Consortium Classicum, with soloists Dieter Klöcker, clarinet, and Florian Uhlig, keyboard
[the image of Jayne is from the GrowNYC Blog]