{"id":3897,"date":"2015-03-31T15:14:49","date_gmt":"2015-03-31T15:14:49","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3897"},"modified":"2015-03-31T15:14:49","modified_gmt":"2015-03-31T15:14:49","slug":"cod-with-tomato-sauce-potato-mustard-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3897","title":{"rendered":"cod with tomato sauce; potato; mustard greens"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/cod_tomato_sauce_mustard_greens.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3899\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/cod_tomato_sauce_mustard_greens.jpg\" alt=\"cod_tomato_sauce_mustard_greens\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The delicious little <a href=\"http:\/\/food.hoggardwagner.org\/2015\/03\/29\/grey-sole-pea-shoot-sauce-potatoes-radish-greens\/\">\u201918K Gold Nugget\u2019 potatoes<\/a>\u00a0from\u00a0<a href=\"http:\/\/www.ediblemanhattan.com\/magazine\/chef-charmer\/\">Rick Bishop<\/a>, of Mountain Sweet Berry Farm, are very hard to avoid including on a plate, especially if\u00a0the other elements I&#8217;d chosen look\u00a0like they\u00a0might not\u00a0quite make up\u00a0a full entr\u00e9e. \u00a0This meal marks their third appearance on this blog in only four days, and I actually do have other potatoes in the larder.<\/p>\n<ul>\n<li>a single 13-ounce fillet of cod from <a href=\"http:\/\/foodcurated.com\/2010\/12\/keeping-afloat-why-supporting-small-local-commercial-fishermen-is-important\/\">P.E. &amp; D.D. Seafood<\/a>, dried and lightly seasoned with salt and pepper, saut\u00e9ed in olive oil for about 4 minutes on each side, removed, divided in half and placed on two plates, covered with a\u00a0Proven\u00e7al-like tomato sauce I had frozen when\u00a0leftover from an earlier meal, then sprinkled with chopped parsley from Rogowski Farm<\/li>\n<li>some\u00a0\u201918K Gold Nugget\u2019 (\u2018Nicola\u2019 in this\u00a0batch) potatoes from Mountain Sweet Berry Farm, boiled in salted water, drained and steamed dry, rolled with a small amount of olive oil\u00a0and freshly-ground black pepper, then tossed with a small handful of\u00a0chopped pea shoots from\u00a0Monkshood Nursery and Gardens<\/li>\n<li>purple mustard greens from Norwich Meadows\u00a0Farm, <a href=\"http:\/\/food.hoggardwagner.org\/2015\/03\/30\/water-buffalo-steak-parsnips-rainbow-chard\/\">another<\/a> of the fresh greens\u00a0their people\u00a0had been surprised to discover under a New Jersey field high tunnel in very late March, wilted with oil which had warmed a halved\u00a0clove of bruised garlic\u00a0from Samascott Orchards, seasoned with salt and pepper, finished with a drizzle of oil<\/li>\n<li>the wine was a Spanish white, <a href=\"Vevi%20Rueda 2013\">Vevi Rueda 2013<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.youtube.com\/watch?v=ulPZpH3NHCw\">Jordi Savall&#8217;s &#8216;La Lira d&#8217;Esp\u00e9ria II. Galicia&#8217;\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The delicious little \u201918K Gold Nugget\u2019 potatoes\u00a0from\u00a0Rick Bishop, of Mountain Sweet Berry Farm, are very hard to avoid including on a plate, especially if\u00a0the other elements I&#8217;d chosen look\u00a0like they\u00a0might not\u00a0quite make up\u00a0a full entr\u00e9e. \u00a0This meal marks their third appearance on this blog in only four days, and I actually do have other potatoes &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-3897","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\/3897","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=3897"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3897\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}