{"id":11914,"date":"2017-03-05T02:13:20","date_gmt":"2017-03-05T02:13:20","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11914"},"modified":"2017-03-05T02:13:20","modified_gmt":"2017-03-05T02:13:20","slug":"crab-cakes-herb-salsa-roasted-radish-rosemary-habanada","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11914","title":{"rendered":"crab cakes, herb salsa; roasted radish, rosemary, habanada"},"content":{"rendered":"

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Mostly because we’ve been running around during New York art fair week,\u00a0I haven’t been to the Greenmarket in 5 days. Also, I haven’t bought any fish\u00a0in 8, but we’ve still had to eat, and we’ve done pretty well, with the help of a\u00a0great pizza one night.<\/p>\n

I had thought about going to Union Square on Friday, even if the time I’d spend would eat into our window for visiting NADA New York<\/a>. Then, late the night before,\u00a0I did some calculations and decided I still had enough good stuff on hand to put together decent meals on the 2 evenings I’d be able to cook\u00a0at home before Monday, when I would definitely be able to make it to the market.<\/p>\n

Last night we enjoyed one of the 2\u00a0packages of frozen crab cakes I had been keeping for such an eventuality, and, aside from some beautiful local (Maine) outsize cherry tomatoes with which I could assemble a salsa,\u00a0 I also had a decent selection of root vegetables to choose from.<\/p>\n

Fresh herbs are one of the things I miss most during the winter months, but there are a surprising number of opportunities to pick up some\u00a0of them in the Union Square market. I found these beautiful thyme bunches, leaves with purple-red undersides, and definitely a sturdy feel to them, but no less pungent than their summer cousins.<\/p>\n

I’m no botanist, so I\u00a0can claim no authority on the designation, but I labeled\u00a0my\u00a0photograph\u00a0of the thyme, ‘winter thyme’, because, well, who knew there was such a thing?<\/p>\n

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There’s a reason winter vegetables have always been so popular in the winter (well, aside from their virtues otherwise: Most roots (and brassica as well) are pretty sturdy, and they can be stored for longer periods than most people\u00a0expect. I bought the radishes I roasted yesterday on the first of February, just over a month before.<\/p>\n

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