Last Tuesday was the first pickup of the CSA and CSF season. Many of you know what a CSA is but a CSF is not as well know. It stands for community-supported fishery. Every week when we pick up our farm fresh veggies we pick up a pound of local fish. It is great to get back into the routine of having fish every week. Between the extended winter and fact that we did not do a winter share it feels like it has been so long since last season. As you could tell by my lack of posts, I have not been cooking much, or at least I have not been cooking anything interesting. Having a fridge full of veggies really gets me motivated to cook.
This year I am switching up my blogging format. I plan to blog later in the week after I have cooked some meals using the vegetables and fish I received.
This weeks share:
1 bu cilantro
1 bu scallions
1 bu red romaine
1 head green oak lettuce
1 bu asparagus
1/2 pint strawberries
1 lb monkfish
With the monkfish I made monkfish chowder which is also what I made last year when we got it. The chowder was so good the first time I didn’t want to mess with it. I made it by sauteing the scallions, garlic and a diced potato in butter and olive oil. Then I added chicken stock, brought to a boil, and reduced to a simmer. I added some frozen corn and a cup of heavy cream. Once it returned to a simmer I added the cut up monkfish. Seasoned with salt and pepper. This served 2 dinners and 2 lunches.
We ate the strawberries for dessert. So good!
The next meal used the asparagus. My go-to way to cook asparagus is to roast them in the oven with olive oil, salt and pepper. Simple and easy. I wanted to do something different with this bunch. I knew I wanted to grill them but I wanted some sort of sauce to go along with them. I came across this recipe and it was amazing! What’s not to like, parmesan and hot sauce? We had these with a salad on the side.
And we had a few salads this week.