{"id":11430,"date":"2017-02-03T19:32:48","date_gmt":"2017-02-03T19:32:48","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11430"},"modified":"2017-02-03T19:32:48","modified_gmt":"2017-02-03T19:32:48","slug":"bass-oyster-mushroom-parsley-purple-potato-pea-shoots","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11430","title":{"rendered":"bass, oyster mushroom, parsley; purple potato; pea shoots"},"content":{"rendered":"

\"\"<\/p>\n

This was an wonderful dinner, largely because of my muse<\/a>.<\/p>\n

Otherwise, while physically it seemed to me to come out of nowhere, in fact virtually every bit of this meal had come from the Union Square Greenmarket<\/a>, which means our local farmers and fishers.<\/p>\n

Of course t hadn’t arrived on the table full-blown, but\u00a02 or 3 hours before we sat down I still barely knew\u00a0the half of what it would be. It had all started at the Greenmarket, with a beautiful\u00a0bass fillet, one of only 2 remaining in the fishmonger’s stall at 1:45\u00a0that afternoon; minutes later\u00a0I spotted our\u00a0Wednesday mushroom farmer, where one sign\u00a0jumped out at me: ‘oyster mushrooms’ (apposite for this seafood moment); then, once home and looking through my digital\u00a0grocery inventory\u00a0for a vegetable to accompany the mushroom-dressed fish, I read ‘Magic Molly purple potatoes’ and knew I had found it. With the addition of a micro green for color, texture, freshness, and even a little spice, the meal\u00a0had at least been\u00a0assembled in my mind.<\/p>\n