one flounder fillet (.84 lbs) from P.E. & D.D. Seafood, washed, dried, divided into two equal pieces, brushed with a bit of good white wine vinegar and salt, lightly floured, sautéed briefly in olive oil and a touch of butter, removed to warm plates, the pan in which they were sautéed wiped with paper towels, then butter, lemon juice and parsley from Tamarack Hollow Farm added, and briefly heated while scraping the crusty bits on the bottom of the pan, the sauce which resulted poured over the fillets
some very sweet collard greens from a garden in Garrison, New York, a gift of a friend (and gentlefolk farmer), cut as a rough chiffonade, then braised in a heavy pot in which slightly-crushed garlic from Phillips Farm had heated in some olive oil, the dish finished with salt, pepper, and a drizzle of olive oil
thin scallions from Tamarack Hollow Farm, sliced, heated in olive oil until pungent before some small red and orange cherry tomatoes, also from our friend’s field in Garrison, New York, were stirred in and cooked until they began to wrinkle and soften, a generous amount of chopped thyme from Phillips Farm then added, along with salt and a pinch of sugar, and heated for another 30 seconds or so
flat-leaf kale from a garden in Garrison, New York, the gift of a friend (and gentlefolk farmer),
