{"id":7169,"date":"2016-02-24T21:24:32","date_gmt":"2016-02-24T21:24:32","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7169"},"modified":"2016-02-24T21:24:32","modified_gmt":"2016-02-24T21:24:32","slug":"scallops-cress-roasted-tomatoes-oregano-rapini-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7169","title":{"rendered":"scallops, cress; roasted tomatoes, oregano; rapini, garlic"},"content":{"rendered":"

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

I’ve not been able to find decent-size scallops at the Greenmarket this winter. On Monday however P.E. & D. D. Seafood had some that appeared\u00a0larger than any I had seen since last fall, so I scooped up a few for this dinner.<\/p>\n

Along with them we enjoyed the very last of the\u00a0cultivated upland cress I had brought home\u00a0from Alewife Farm a few days before; I was also very happy to have some local (well, at least local northeastern New England) tomatoes on the windowsill, and I was almost shocked to find that\u00a0Lani’s Farm was back in the Greenmarket in full force on Monday, or at least in force sufficient to be able to offer what I have to believe was the first broccoli rabe of the season (even if I know it was managed\u00a0with\u00a0the help\u00a0of a ‘high tunnel’).<\/p>\n

Finally, sharp eyes will notice, from the evidence in the picture above, that [like my Mother] I don’t wear my ring while cooking.<\/p>\n