{"id":16081,"date":"2018-03-07T01:52:31","date_gmt":"2018-03-07T01:52:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16081"},"modified":"2018-03-07T01:52:31","modified_gmt":"2018-03-07T01:52:31","slug":"spicy-salmon-boiled-potatoes-micro-buckwheat-chard","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16081","title":{"rendered":"spicy salmon; boiled potatoes, micro buckwheat; chard"},"content":{"rendered":"

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I slept late, and Monday is a slow Greenmarket day, so I decided that the better part of a creative foraging outing might take me to our neighborhood Whole Foods Market, which is only down the block. I almost never purchase an entr\u00e9e their, but I make an exception for\u00a0their salmon. It’s not local of course, but there was once a time when salmon flourished in our local waters. Effectively, unless it’s\u00a0farmed (in areas much further north and east of New York and New England, or even still much further away, in the southeastern of southwestern Pacific), it\u00a0has to have come from the Pacific northwest, but I\u00a0foster\u00a0the conceit that what we are enjoying is the bounty which has followed the reintroduction of this noble species into our local streams and coastal waters years from now.<\/p>\n

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The chard had come home with me from Union Square farmer’s stall on Saturday. It was obviously very fresh, because 2 days later it\u00a0seemed to be in the same superb condition in which I\u00a0had found it, and it was one\u00a0as\u00a0delicious as any I had ever prepared.<\/p>\n

The potatoes, as they were potatoes, were less of a concern for\u00a0absolute freshness, but I was happy that we would be able to enjoy\u00a0the last of a bag I had purchased 12 days before.<\/p>\n

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