Tags
Crown Heights CSA, CSA, CSF, Monkfish, recipes, Salad, Village Fishmonger
It has been nice getting back into the routine of having and cooking vegetables every week. It was another good pickup.
The week’s share:
1 bunch Mint
1 head Red Boston
1 bunch greenhouse Carrots
1 head Green Boston
4 pcs. Garlic Scapes
1lb Monkfish
I was very excited to see mint in our share. I don’t recall ever getting it before but more so I thought mojitos! This cocktail isn’t quite a mojito but it sure was refreshing drinking it in the park on a sunny afternoon.
I was surprised to see monkfish again this week since we had it the week before as well. Luckily it is a great fish. I learned two things this week about monkfish. One, it is among the leanest fish. Two, it has a high moisture content so you need to salt it before cooking to draw the liquid out. This second one I learned the hard way. I followed this recipe from Food & Wine for the frying. I thought it was odd that you only breaded one side but I understood once I plated them. There was a pool of liquid under them on the plate. They still tasted good but it was a learning experience. I made a cilantro dipping sauce with mayo, garlic, lemon, a bit of sugar and a splash of vinegar.
Again, we ate quite a few salads this week.