{"id":6019,"date":"2015-11-14T20:08:55","date_gmt":"2015-11-14T20:08:55","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6019"},"modified":"2015-11-14T20:08:55","modified_gmt":"2015-11-14T20:08:55","slug":"tilefish-with-herbs-baby-chaucha-potatoes-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6019","title":{"rendered":"tilefish with herbs; baby chaucha potatoes; collards"},"content":{"rendered":"

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

cute spuds<\/p>\n

 <\/p>\n

No, not all white fish tastes the same. \u00a0Like us, the Tilefish<\/a> loves\u00a0crab and lobster, which may\u00a0help to explain why we love\u00a0Tilefish. \u00a0But, contrary to what some people say or write about it, while the flesh is lean, tender and particularly sweet, no one will mistake it for crab or lobster; \u00a0more like cod that’s gone to heaven.<\/p>\n

The vegetables accompanying\u00a0the fish included a beautiful, very tender bouquet of collards I had bought a few\u00a0days before, plus\u00a0one ‘fluke’: ten baby ‘Papa\u00a0Chaucha’,\u00a0pressed into my hand that afternoon by one of my favorite\u00a0farmers; both were Greenmarket finds of course. They were delicious; earthy and creamy,\u00a0I’m definitely going back for more next week.<\/p>\n

NOTE: ‘Papa Chaucha’ [‘ancient potato’]\u00a0is\u00a0a name which I believe covers all of the\u00a0ancient breeds of potato,<\/a>\u00a0originally found\u00a0all over\u00a0Central and South America, although the Andes may be a more specific geography for these particular [cultivars?]. \u00a0Franca’s Berried Treasures stall sign described her ‘Papa Chaucha’ (she had both these very small examples,\u00a0and some larger) as Ecuadorean, added that the seed was given to her by one of the people who works with Dave Tifford of Fantastic Gardens of Long Island<\/a> on one of his visits, and asked her customers for feedback.<\/p>\n