{"id":8652,"date":"2016-07-14T21:04:04","date_gmt":"2016-07-14T21:04:04","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8652"},"modified":"2016-07-14T21:04:04","modified_gmt":"2016-07-14T21:04:04","slug":"white-asparagus-spicy-salmon-squash-mint-peaches","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8652","title":{"rendered":"white asparagus; spicy salmon; squash, mint; peaches"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8655\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/white_asparagus.jpg\" alt=\"white_asparagus\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8656\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/salmon_yellow_summer_squash.jpg\" alt=\"salmon_yellow_summer_squash\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8657\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/peach.jpg\" alt=\"peach\" width=\"600\" height=\"450\" \/><\/p>\n<p>Both surprised and\u00a0delighted\u00a0to spot <a href=\"http:\/\/www.berliner-behindertenzeitung.de\/der-gesundheitswert-von-spargel\/\">white asparagus<\/a> in Union Square\u00a0on Monday (I think it may even have been a first for the Greenmarket), I immediately picked out a small bundle to take home. The\u00a0spears\u00a0were small, each\u00a0had a tinge of green toward the top, and it was no longer spring. These are\u00a0all attributes not found with\u00a0<em><a href=\"http:\/\/www.univeg.de\/produkte\/rezepte\/detail\/mamas-klassischer-spargel-mit-sauce-hollandaise\/\">Spargel<\/a>\u00a0<\/em>in the land whose people are obsessed with it to the point that when <em>green<\/em> asparagus appears on a menu in Germany, it has to be so described as\u00a0<a href=\"http:\/\/www.kochbar.de\/rezept\/321453\/Gruener-Spargel-mit-Butterkartoffeln-und-Sosse-Hollandaise.html\"><em>gr\u00fcner<\/em> Spargel<\/a>, to avoid both misunderstanding and disappointment.<\/p>\n<p>They were delicious, and, although\u00a0I think it&#8217;s still a work in progress, I will be looking out for more, maybe come\u00a0spring next time.<\/p>\n<p>I served the asparagus as a separate course, as much for aesthetic reasons as anything else, but I also\u00a0wanted to pay a lot of attention to\u00a0the\u00a0preparation of a rare find, one\u00a0I was doing for the first time.<\/p>\n<ul>\n<li>approximately 8 ounces of white asparagus from Lani&#8217;s Farm, trimmed and peeled, gently boiled until cooked through in a generous amount of water along with salt, a pinch of turbinado sugar, fresh organic lemon juice from Whole Foods, a bit of \u2018Kerrygold Pure Irish Butter\u2018, and a small\u00a0piece\u00a0of dried white bread, drained, dried on the top of a towel, removed to 2 plates and drizzled with lemon juice, a good Campania olive oil,\u00a0<a href=\"http:\/\/www.frantoiogargiulo.com\/it\/shop\/olio-oliva-dop-sorrento\/olio-di-oliva-dop_penisola_sorrentina-_-2014-01-28-2014-01-28-detail.html\">D.O.P. Penisola Sorrentina \u201cSyrenum\u201d<\/a>, and some chopped lovage from\u00a0Campo Rosso Farm<\/li>\n<li>served with slices of\u00a0Grandaisy\u00a0\u2018Sette Grani\u2018<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the main course was salmon,\u00a0prepared in a way\u00a0slightly modified from a very good\u00a0<a href=\"http:\/\/cooking.nytimes.com\/recipes\/1016707-brown-sugar-cured-salmon\">Melissa Clark recipe<\/a>, using\u00a0one fresh, wild 12-ounce sockeye salmon fillet from Whole Foods, marinated in the refrigerator in a covered dish for about 2-3\u00a0hours while coated on both sides\u00a0with\u00a0a mix of light brown turbinado sugar, sea salt, freshly ground tellicherry pepper, freshly ground allspice, freshly ground nutmeg, and the zest of half of an organic lemon from Whole Foods, after which the fish was rinsed,\u00a0patted dry, brought to room temperature,\u00a0oiled generously, and cooked on an enameled grill pan, first flesh side down, then turned, cooked for another minute, removed, drizzled with a little juice from an organic lemon from Whole Foods and some olive oil, and served with wedges of the same lemon<\/li>\n<li>three different varieties of yellow summer squash (from\u00a0Norwich Meadows Farm and Lani&#8217;s Farm, cut into 1\/4&#8243; diagonal slices, tossed in olive oil, sea salt, and freshly-ground Tellicherry pepper, pan-grilled, removed to a bowl where the squash was tossed\u00a0with a few thinly-sliced Kalamata olives, olive oil, organic lemon juice, and a combination of chopped calamint and chopped wild mint, both from Berried Treasures<\/li>\n<li>the wine was an Austrian (Wagram) ros\u00e9,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/fritsch-rose-zweigelt-vom-donauloss-2015\">Fritsch Ros\u00e9 Zweigelt vom Donaul\u00f6ss 2015<\/a>, from Chelsea Wine Vault<\/li>\n<\/ul>\n<ul>\n<li>the dessert course was simply 2\u00a0perfect peaches from <a href=\"http:\/\/treeliciousorchards.com\/\">Tree-Licious Orchards<\/a><\/li>\n<li>the wine before and during the fruit course\u00a0was an Oregon (Willamette) white, <a href=\"http:\/\/shop.unionwinecompany.com\/products\/2012-kings-ridge-pinot-gris\">Kings Ridge Pinot Gris 2014<\/a><\/li>\n<\/ul>\n<ul>\n<li>the music througout the dinner was the entirety of <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=53228\">Jean-Baptiste Lully&#8217;s gorgeous, &#8216;<em>Pers\u00e9e<\/em>&#8216;, in a great performance by\u00a0<em>Les Talens Lyriques,\u00a0<\/em>conducted by\u00a0Christophe Rousset <\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Both surprised and\u00a0delighted\u00a0to spot white asparagus in Union Square\u00a0on Monday (I think it may even have been a first for the Greenmarket), I immediately picked out a small bundle to take home. The\u00a0spears\u00a0were small, each\u00a0had a tinge of green toward the top, and it was no longer spring. These are\u00a0all attributes not found with\u00a0Spargel\u00a0in the &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-8652","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\/8652","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=8652"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8652\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8652"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8652"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}