{"id":4663,"date":"2015-07-18T18:38:09","date_gmt":"2015-07-18T18:38:09","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4663"},"modified":"2015-07-18T18:38:09","modified_gmt":"2015-07-18T18:38:09","slug":"just-gathered-scallops-fava-tautog-lacinato-berries","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4663","title":{"rendered":"just-gathered scallops, fava; tautog, lacinato; berries"},"content":{"rendered":"

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

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

I’m indebted to Rhode Island for this meal. Ever since I learned that ‘blackfish’ was the same species I knew as ‘tautog’ when I lived in Rhode Island, it’s become a New York favorite.<\/p>\n

I had arrived a little late at the Union Square Greenmarket on Saturday, where both Eric and Paul, working the\u00a0stall of Pura Vida Fisheries, suggested I choose the\u00a0one remaining blackfish\/tautog fillet. \u00a0It looked\u00a0beautiful, and I wanted to take the\u00a0suggestion, but the problem was that it barely weighed half a pound. \u00a0 Some background: \u00a0Every time I visit, as\u00a0Paul\u00a0wraps\u00a0up my fish choice he asks, “what else?”, and every time I have to respond that\u00a0I can only handle\u00a0one fish at a time. \u00a0Because I wanted to fill out my ration for the evening, this time I think I was able to make him happy.<\/p>\n

They had Scallops which had been harvested that very morning<\/strong>, and scallops would be\u00a0a natural choice to go with the tautog.\u00a0I might have found a way to include both the shell- and fin-fish on the same plate\u00a0had not Franca at Berried Treasures a few minutes later\u00a0presented me with a small handful of fava beans (mixed inadvertently with a few peas). \u00a0My entr\u00e9e had suddenly grown into two separate courses.<\/p>\n

 <\/p>\n

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

The berries which constituted the\u00a0third course were something of a\u00a0lagniappe, since I had spotted\u00a0them a little later at Norwich Meadows Farm where I was only\u00a0looking for a contorno for the fillet (I zoomed in on some very healthy looking lacinato, or cavalo nero).<\/p>\n

The debt for this\u00a0very pleasant meal had thus been extended to at least two other farmers.<\/p>\n

The first course featured the scallops.<\/p>\n