{"id":13044,"date":"2017-06-18T23:25:31","date_gmt":"2017-06-18T23:25:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13044"},"modified":"2017-06-18T23:25:31","modified_gmt":"2017-06-18T23:25:31","slug":"gray-sole-with-tarragon-tomato-butter-chard-with-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13044","title":{"rendered":"gray sole with tarragon \u2018tomato butter\u2019; chard with garlic"},"content":{"rendered":"

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We had not been able to eat at home for 2 nights, so I already had all the vegetables I needed to cook last night. What I didn’t have was seafood, which meant I would still have to go\u00a0to the Union Square Greenmarket. But the weather was horrible, with torrential rains beginning at the exact time I would have to head out. I decided instead to see what I could find at the\u00a0Chelsea’s Down to Earth Farmers Market<\/a>. It’s set up on 23rd Street, between 8th and 9th Avenues, each Saturday during the summer and fall.<\/p>\n

It’s much smaller in scale than the market in Union Square, but it includes\u00a0some very good venders\/farmers, including, most important for me that day, the excellent American Pride Seafood Company<\/a>.<\/p>\n

There co-owner Glenn Bickleman’s iced vitrine displaced\u00a0an extraordinary variety of fish and shellfish, an embarrassment of riches. I\u00a0asked him what he thought I should pick\u00a0(this is\u00a0very much\u00a0not like me). He suggested the swordfish or\u00a0the tuna, but we had enjoyed both recently in Portugal and Galicia. His\u00a0third choice\u00a0was the gray sole, and it did look beautiful. I bought an even number of fillets for the two of us, at a very good price. They added up to just over a pound. It was more than I would normally want to serve, and it meant I’d have to use two pans, but I felt like indulging ourselves.<\/p>\n