{"id":13095,"date":"2017-06-22T23:58:27","date_gmt":"2017-06-22T23:58:27","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13095"},"modified":"2017-06-22T23:58:27","modified_gmt":"2017-06-22T23:58:27","slug":"marinated-squeteague-tomato-romano-beans-wild-berries","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13095","title":{"rendered":"marinated squeteague; tomato; romano beans; wild berries"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13096\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/Squeteague_tomato_Roman_beans.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The <a href=\"http:\/\/food.hoggardwagner.org\/?s=squeteague+++++\">return<\/a> of\u00a0<a href=\"http:\/\/www.edc.uri.edu\/restoration\/html\/gallery\/fish\/squet.htm\">Squeteague<\/a> (aka \u2018Weakfish\u2019 or Sea\/Ocean Trout) to our table.<\/p>\n<p>The reappearance of some wonderful tomatoes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13101\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/tomatoes-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The first pole beans of summer.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13102\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/Romano_beans.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one 15-ounce fillet of\u00a0<a href=\"http:\/\/www.edc.uri.edu\/restoration\/html\/gallery\/fish\/squet.htm\">Squeteague<\/a>\u00a0(aka \u2018Weakfish\u2019 or Sea\/Ocean Trout) from Blue Moon Seafood\u00a0Company, cut in\u00a0half, marinated for about half an\u00a0hour on the kitchen counter\u00a0in a mix of a little olive oil, 2\u00a0minced cloves of green garlic from Lani&#8217;s Farm, and 7\u00a0different herbs (1 crushed fresh bay leaf from West Side Market, parsley and rosemary from Phillips Farm, peppermint and thyme from Lani&#8217;s Farm, lovage and tarragon from Keith&#8217;s Farm, and epazote from Windfall Farm), drained, pan-grilled inside an enameled cast iron grill pan which had been pre-heated to medium-hot, skin-slide down first for 3 minutes, the fish\u00a0then turned and cooked for another minute, until opaque and firm, drizzled with the juices and some of the marinade, served with a garnish of tarragon blossoms from Two Guys from Woodbridge<\/li>\n<li>halved sweet cherry tomatoes from\u00a0Alex\u2019s Tomato Farm, in Mullica Hill, NJ, purchased Saturday at\u00a0<a href=\"http:\/\/downtoearthmarkets.com\/markets?region=Manhattan&amp;market=Chelsea+Farmers+Market\">Chelsea\u2019s Down to Earth Farmers Market<\/a>, heated in warm olive oil with a little bit of chopped shallot from Berried Treasures inside a vintage small Pyrex glass skillet, seasoned with sea salt and freshly-ground Tellicherry pepper and mixed with some\u00a0chopped lovage from Keith&#8217;s Farm<\/li>\n<li>purple\u00a0Romano beans from Lani&#8217;s Farm, parboiled for a few minutes, drained, dried, reheated in a heavy tin-lined copper\u00a0pan with a bit of\u00a0finely-chopped \u00a0in oil, the vegetable then finished with salt, pepper, chopped copper (or bronze) fennel fronds, and lovage, both also from\u00a0Berried Treasures<\/li>\n<li>the wine was a French (Bordeaux) ros\u00e9,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/shop-by\/on-sale\/chateau-de-fontenille-rose-bordeaux-2016#.WUszkIUpCaM\">Ch\u00e2teau de Fontenille Ros\u00e9 Bordeaux 2016<\/a>, from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<\/ul>\n<p>And a very special dessert.<\/p>\n<ul>\n<li>tiny foraged\u00a0<a href=\"http:\/\/modernfarmer.com\/2016\/06\/fraises-des-bois\/\">&#8216;Alpine strawberries&#8217; [<em>fragaria vesca<\/em>]<\/a>\u00a0from Windfall Farms, served simply on top of a scoop of\u00a0<a href=\"http:\/\/www.talentigelato.com\/products\/vanilla-bean-gelato\">Talenti Vanilla Bean Gelato<\/a>\u00a0(\u201chand-scraped [Madagascar] vanilla beans\u201d )\u00a0from Whole Foods<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13098\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/strawberries_foraged_gelato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Seen here as they appeared on the forager&#8217;s table in the Greenmarket. The small fruits barely visible just above the strawberries are <a href=\"https:\/\/en.wikipedia.org\/wiki\/Prunus_tomentosa\">&#8216;Nanking Cherries&#8217; [prunus tomentosa]<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13100\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/berries_packaged.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout the meal was the album, <a href=\"https:\/\/www.theguardian.com\/music\/2011\/jun\/19\/rameau-lorchestre-louis-xv-savall\">&#8216;Rameau: L&#8217;Orchestre de Louis XV&#8217;, Jordi Savall conducting\u00a0Le Concert des Nations<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The return of\u00a0Squeteague (aka \u2018Weakfish\u2019 or Sea\/Ocean Trout) to our table. The reappearance of some wonderful tomatoes. The first pole beans of summer. one 15-ounce fillet of\u00a0Squeteague\u00a0(aka \u2018Weakfish\u2019 or Sea\/Ocean Trout) from Blue Moon Seafood\u00a0Company, cut in\u00a0half, marinated for about half an\u00a0hour on the kitchen counter\u00a0in a mix of a little olive oil, 2\u00a0minced cloves &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-13095","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13095","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13095"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13095\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13095"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}