One Local Summer, Week 4: Atlantic Cod

Eating local is becoming a family affair here at chez Seedling. Our 10-month-old daughter's food repertoire is expanding which for us means she can join the challenge. Here she is enjoying some local cod, home-grown swiss chard and CSA broccoli. The kidney beans were the only non-local element of her meal. She practically cleared her plate,
or, in this case, tray.


Our version was a little fancier. We had planned on grilling the cod, but the weather foiled that plan; so instead we broiled it. I improvised a pesto by processing together some basil and garlic scapes from our CSA along with some non-local olive oil. Very tasty, and I made enough so that I was able to use it again later in the week in a pasta salad. The scapes impart a flavor that's definitely reminiscent of garlic, but there's also a quality that's fresher, greener, more like a scallion or chives. The end result was broiled cod on a bed of non-local quinoa and sauteed, home-grown chard, topped with pesto and sauteed CSA zucchini. I'm not a huge fan of cod and this meal didn't necessarily change that for me. Though I did thoroughly enjoy everything else. We toasted our OLS meal with a glass of chardonnay from the Finger Lakes region of New York.

Lil(l)y

This cala lily was given to me last summer on the occasion of the birth of our daughter whose middle name just happens to be Lilly. Upon my mother's suggestion I wintered the bulb along with my dahlias in the basement. I planted them all this spring. The dahlias are also just beginning to open. I pass by this lily every day and am struck by how quickly this year is passing. Flowers and babies are such nice ways to mark time.

Abutilon

A gift from my sister, this plant is a new favorite. Otherwise known as a flowering maple, there's just so much to love about it. First, those leaves. I just love speckled, variegated leaves and these are almost snakeskin like in their texture. Then that blossom. I love its bell shape, the crepe-paper quality to the petals and that beautiful apricot color. I hope to winter it over indoors because this one's a keeper.

One Local Summer, Week 3: Cape May Scallops

Back-to-back OLS posts as we're just returning from vacation. I wasn't able to blog, but at least I was able to keep up with my local eating...

Anyway, as I've mentioned before, I've noticed a big difference in terms of what local ingredients I'm able to find at my grocery store when comparing this year to last. Whereas before I'd have to do most, if not all, the legwork myself: signing up for a CSA, plus growing my own veggies, and searching the Internet then traveling the state in pursuit of local meat and cheese. Now, in pinch, I know I can find most of what I need at my local Whole Foods. Granted this is Whole Foods. And a lot of what they're doing, I believe, is in response to Michael Pollen's Omnivore's Dilemma and subsequent discussions the CEO had with Pollen. But that's OK by me. And don't get me wrong, I still belong to my CSA, still grow my own herbs and veggies and still prefer to make the trip to meet the people who make my food. But when I was shopping this week I was thrilled to see Jersey scallops in the seafood aisle. And since the nearest shore point for me is still an hour away, this was my moment.

For our local meal we enjoyed Cape May sea scallops sauteed with CSA-grown arugula and home-grown sage. This was served over pasta from one of our favorite pasta-makers in Brooklyn. We grew the lettuce for our salad and baked the bread. I didn't use seasoning beyond salt and pepper (didn't have to), and I used Vermont butter rather than olive oil to keep everything as local as possible. Would love to find a Jersey butter source, but haven't so far.