{"id":23114,"date":"2019-06-19T00:14:30","date_gmt":"2019-06-19T00:14:30","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23114"},"modified":"2019-06-19T00:14:30","modified_gmt":"2019-06-19T00:14:30","slug":"scallops-onion-bud-purple-potatoes-dill-red-stem-spinach","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23114","title":{"rendered":"scallops, onion bud; purple potatoes, dill; red stem spinach"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23117\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/scallops_potatoes_spinach.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I used to think it was autumn that was the most blessed season for vegetables, but moving through the unfolding surprises of spring, especially since they follow a season that has to be described as semi desert, I might have to reconsider that thought.<\/p>\n<p>Onion buds, for starters, and there will be <a href=\"http:\/\/food.hoggardwagner.org\/?s=buds\">more of that sort of thing<\/a> coming up.<\/p>\n<ul>\n<li>twelve sea scallops (12 ounces) from P.E. &amp; D.D. Seafood, rinsed, dried <em>very<\/em> thoroughly with paper towels, seasoned with <a href=\"https:\/\/twitter.com\/wagnerblog\/status\/1130585718198345728\">local sea salt<\/a> and freshly-ground black pepper, briefly grilled (90 seconds on each side) in a medium size square enameled cast iron pan, finished with a squeeze of juice from a Chelsea Whole Foods Market organic lemon, then a scattering of a fabulous spring treat, the tiny bursting seeds inside a blossoming onion from Norwich Meadows Farm, and a drizzle of olive oil<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23142\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/magic_molly.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>fifteen ounces of Magic Molly purple potatoes from Tamarack Hollow Farm, boiled in well-salted water, drained, dried in the still-warm vintage Pyrex glass pot, rolled in a little olive oil, seasoned with sea salt and freshly-ground black pepper, garnished with chopped dill from Stokes Farm<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23143\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/red_sem_spinach.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>a large bag (9 ounces or so) of beautiful red-vein tender spring spinach from Norwich Meadows Farm, washed in several changes of water, drained, very gently wilted (that is, not reduced too far) inside a large, very heavy, high-sided tin-lined copper pot in a little olive oil in which one large clove of spring garlic from Michisk&#8217;s Farm in Flemington, NJ, quartered, had first been allowed to sweat, seasoned with salt, black pepper, drizzled with a little organic lemon and a bit more of the olive oil<\/li>\n<li>the wine was a French (Corsica\/<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">Vin de Pays de <\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/fr.wikipedia.org\/wiki\/%C3%8Ele-de-beaut%C3%A9\">l&#8217;Ile de Beaute<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">) <\/span><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">ros\u00e9, <\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.67wine.com\/wines\/Domaine-Poli-Niellucciu-Rose-2018-w4462351ms#\">Domaine Poli Niellucciu &#8211;\u00a0Ros\u00e9 2018<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, from <\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.67wine.com\/wine-store\">67Wine<\/a><\/li>\n<li>the music was the really wonderful album, <a href=\"https:\/\/music.apple.com\/us\/album\/sonatas-and-other-interludes\/290349091?ign-mpt=uo%3D4\">&#8216;Sonatas and Other Interludes: Pedja Muzijevic&#8217;<\/a>, chosen because we had just returned from his performance in a concert, <a href=\"http:\/\/www.pedjamuzijevic.com\/web\/events.aspx?date=6%2f17%2f2019\">&#8216;Bach Dialogues&#8217;, at the Dimenna Center for Classical Music: Mary Flager Cary Hall<\/a>, another of his brilliant programs incorporating music from different centuries<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I used to think it was autumn that was the most blessed season for vegetables, but moving through the unfolding surprises of spring, especially since they follow a season that has to be described as semi desert, I might have to reconsider that thought. Onion buds, for starters, and there will be more of that &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-23114","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\/23114","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23114"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23114\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}