{"id":3783,"date":"2015-03-12T05:53:06","date_gmt":"2015-03-12T05:53:06","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3783"},"modified":"2015-03-12T05:53:06","modified_gmt":"2015-03-12T05:53:06","slug":"gilded-hake-roast-brussels-sprouts-winter-squash","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3783","title":{"rendered":"gilded hake, roast Brussels sprouts & winter squash"},"content":{"rendered":"

\"gilded_hake_squash_and_Brussels_sprouts\"<\/a><\/p>\n

This is another meal which might have looked more at home last fall, rather than a mild day like this one, but because of the miracles of local suppliers, along with one beautiful thick section of hake, I happened to have some winter squash and Brussels sprouts which I had also picked up at the Greenmarket very recently, and I was anxious to use it before the evenings became really warm.<\/p>\n

I think it’s amazing that, for the first time ever, we\u00a0will probably be\u00a0able to make it\u00a0all the way through a New York City\u00a0winter without ever having had an interruption in the supply of\u00a0fresh local green vegetables of one kind or another. \u00a0As an example of what’s going on, today at the market, noting\u00a0that the date was March 11, I picked up\u00a0some collard greens, some more large leeks, and a bag of Long Island\u00a0citrus fruit. \u00a0Yup, local citrus<\/em>,to be specific, it was oranges and lemons, and there were two other possibilities available.<\/p>\n