the swordfish steak sections marinating

 

and on the plate with the vegetables

 

which included the greens from one of these radish bunches

 

I had intended to roast both radishes and radish greens as the vegetable for this meal, but the mild weather gave me second thoughts: I was not anxious to have the oven heat up the kitchen, so I ended up cooking only (some of) the greens, braising them on top of the stove (reserving the remainder for another time). I substituted some colorful fresh (hydroponic) tomatoes, in the form of a salad, for the radish roots, which will be a part of another meal.

• one swordfish steak (off of Scott Rucky’s fishing vessel, ‘Dakota’, out of East Islip, Long Island), from American Seafood Company in the Union Square Greenmarket), trimmed at the stand by the vendor’s owner, Glenn, cut into two pieces at home, marinated for about half an hour in a mixture of olive oil, chopped fresh oregano from Stokes Farm, and finely-chopped wild garlic from Lani’s Farm, drained well and covered with a coating of dried homemade bread crumbs, pan-grilled above a fairly high flame for about 3-4 minutes on each side, removed, seasoned with salt and pepper, sprinkled with a little local lemon juice from Fantastic Gardens of Long Island, a little more wild garlic, then drizzled with olive oil before serving
• a few quartered Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods and two larger quarterd (or maybe ‘sixth-ed’) yellow tomatoes from Shushan Valley Hydro Farm, mixed with a good Umbrian olive oil (Luciana Cerbini Casa Gola) from Buon Italia, a squeeze of Lisbon lemon, also from from Fantastic Gardens of Long Island, and a little chopped lovage from Two Guys from Woodbridge
• radish greens from a large bunch of Shunkyo radishes from Lani’s Farm wilted in a large cast iron enameled pan in olive oil in which one large halved garlic clove from Whole Foods had begun to color, seasoned with salt and pepper
• the wine was an Italian (Sicily) white, Corvo Insolia 2013 from Philippe Wine in Chelsea, located about 50 yards from our front door
• the music was various concertos by Antonin Reichenauer