{"id":6771,"date":"2016-01-21T07:27:36","date_gmt":"2016-01-21T07:27:36","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6771"},"modified":"2016-01-21T07:27:36","modified_gmt":"2016-01-21T07:27:36","slug":"crab-salad-sauteed-fluke-micro-greens-roast-fennel-olives","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6771","title":{"rendered":"crab salad; saut\u00e9ed fluke, micro greens; roast fennel, olives"},"content":{"rendered":"

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

The theme of this meal, stretching it a bit, seems to have been ‘buckwheat<\/a>‘, although including an\u00a0‘exotic’ touch of a rather unglamorous (until very recently) pseudocereal<\/a> had\u00a0definitely not been contrived beforehand. \u00a0It just happened, and\u00a0the dinner was as\u00a0delicious as it was\u00a0anomalous.<\/p>\n

The story is that I already\u00a0had on hand, from the meal the night before, most of a\u00a0hearty\u00a0baguette sarasin<\/em>\u00a0(buckwheat flour bread) from the\u00a0Eric Kayser<\/a>\u00a0bakery shop, on Broadway below 23rd Street, and it became\u00a0an accompaniment to both courses of this meal.\u00a0 I’m loving that shop more and more, for the excellent bread of course, and for the charming Monsieur Kayser<\/a>, but\u00a0another\u00a0of its virtues is that\u00a0it’s in my path\u00a0to or from the Union Square Greenmarket three or more times each week.<\/p>\n

Then,\u00a0at the Windfall Farms<\/a> stand at\u00a0the market\u00a0earlier in the day,\u00a0I spotted a micro green I hadn’t noticed before. It attracted my attention both\u00a0for its delicate beauty, and for what\u00a0it seemed\u00a0would be its suitability for\u00a0finishing the fish fillets I had just then purchased across the way. \u00a0The green\u00a0was buckwheat [fagopyrum tataricum<\/em>].<\/p>\n

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

(micro buckwheat greens, with an interloper sighted on\u00a0the top right)<\/p>\n

 <\/p>\n