{"id":12859,"date":"2017-05-15T00:20:59","date_gmt":"2017-05-15T00:20:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12859"},"modified":"2017-05-15T00:20:59","modified_gmt":"2017-05-15T00:20:59","slug":"breaded-marinated-swordfish-potatoes-mustard-spinach","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12859","title":{"rendered":"breaded marinated swordfish; potatoes; mustard spinach"},"content":{"rendered":"

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Super.<\/p>\n

This was one of the best swordfish entr\u00e9es I’ve ever had. I can’t account for the reason, taste, texture, and a good appearance came together to present us with a certain kind of perfection. It must have started\u00a0with the fish’s extraordinary freshness, since I’m aware of the large variable in the number of days between a swordfish catch in deep waters\u00a0and its arrival in a market stall, even when the\u00a0fishmonger can be depended\u00a0on\u00a0for freshness and\u00a0the stall is close to the fisherman’s port.<\/p>\n

The other obvious variable is the competence\u00a0– or, often as not, the luck – of the cook. I cook swordfish regularly, and know what I’m doing, but I was really lucky this time.<\/p>\n

I had on hand a few tiny potatoes, and I thought this was as good an opportunity as any to make good use of them before they would, so to speak, return to the earth<\/em>. Even more of a recommendation for\u00a0adding them to the dinner was\u00a0the delicate garnish (actually, more than a garnish) of young garlic mustard [alliaria petiolata<\/em><\/a>] which I had picked up the same day as the swordfish.<\/p>\n

The green vegetable\u00a0was something I had never come across before Saturday, but I’ll now\u00a0be keeping my eye out for\u00a0it. In addition to its general rareness,\u00a0Japanese mustard spinach<\/a> (or Komatsuna<\/em>) \u00a0is apparently unable to withstand summer heat, so it’s available only in the spring and the fall, but it’s well worth the hunt. My\u00a0Greenmarket purveyor was\u00a0Gorzynski Ornery Farm<\/a>, owned, together with his wife and family, by John Gorzynski, a local farmer whose integrity is\u00a0famous, second to none, for decades a powerful advocate for organic agriculture and small-scale growers.<\/p>\n

Mustard spinach is neither mustard, nor spinach, but a member of the enormous\u00a0Brassica rapa<\/em><\/a> family.<\/p>\n

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