{"id":8153,"date":"2016-05-11T01:48:23","date_gmt":"2016-05-11T01:48:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8153"},"modified":"2016-05-11T01:48:23","modified_gmt":"2016-05-11T01:48:23","slug":"gilded-hake-vetch-roasted-tomatoes-allium-fiddleheads","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8153","title":{"rendered":"&#8216;gilded&#8217; hake, vetch; roasted tomatoes, allium; fiddleheads"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8155\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/hake_tomato_fiddleheads.jpg\" alt=\"hake_tomato_fiddleheads\" width=\"600\" height=\"450\" \/><\/p>\n<p>I love being able to use a word like &#8216;vetch&#8217; in the list of a meal&#8217;s ingredients, although\u00a0until I came upon some\u00a0in the Greenmarket on Monday, if I had been asked, I would have probably have\u00a0thought the word described one of the ingredients of some medieval magic\u00a0potion. It tuns out that\u00a0it&#8217;s\u00a0certainly <a href=\"https:\/\/en.wikipedia.org\/wiki\/Vicia\">ancient, and an ancient\u00a0friend<\/a> to\u00a0human civilization.<\/p>\n<ul>\n<li>two hake fillets from P.E. &amp; D.D. Seafood, dredged in seasoned flour and dipped in a\u00a0beaten egg from Millport Dairy, saut\u00e9ed in butter along with\u00a0a few\u00a0sage leaves from Stokes Farm, drizzled with organic lemon juice, tranferred onto 2 plates, the juices remaining in the pan\u00a0distributed over them, followed by a sprinkling of\u00a0vetch shoots from Lani\u2019s Farm<\/li>\n<li>seven halved Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, combined in a small ceramic baking dish with one\u00a0sliced fresh green spring shallot\u00a0from John D. Madura Farm, a little olive oil, half of a teaspoon of chopped thyme from Stokes Farm, salt, and freshly-ground black pepper, placed in a 400\u00ba oven for about 20 minutes, removed, sprinkled with\u00a0the green ends of the same fresh shallot, chopped small<\/li>\n<li>fiddlehead ferns from Lucky Dog Organic Farm, washed, cleaned, blanched, saut\u00e9ed in olive oil with some sliced fresh Sierra peppers, seasoned with salt and pepper, finished with a dollop of\u00a0\u2018<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u2018<\/li>\n<li>slices of a sourdough baguette from She Wolf Bakery<\/li>\n<li>the wine was a Spanish (Ucl\u00e9s) white,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/fontana-mesta-ucles-verdejo-2014\">Fontana Mesta Verdejo Ucl\u00e9s 2014<\/a>, from\u00a0Chelsea Wine Vault<\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=170695\">Mozart, Piano Concertos Nos. 17 &amp; 20<\/a>, and <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=55410\">Haydn, Symphony No. 51<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love being able to use a word like &#8216;vetch&#8217; in the list of a meal&#8217;s ingredients, although\u00a0until I came upon some\u00a0in the Greenmarket on Monday, if I had been asked, I would have probably have\u00a0thought the word described one of the ingredients of some medieval magic\u00a0potion. It tuns out that\u00a0it&#8217;s\u00a0certainly ancient, and an ancient\u00a0friend &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-8153","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\/8153","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8153"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8153\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}