Update from the farm:
We have partnered with Off the Hook, a CSF (community supported fishery) in Halifax, to bring you fairly caught fish. All of Off the Hook's fish shares are caught by their member fishers with a bottom hook and line. This gear is a low-impact alternative to bottom trawling, an industrial non-selective method of fishing often known as "dragging" in Atlantic Canada. Off the Hook's fishers care about the future of their fishery and the communities that depend upon healthy marine ecosystems. They believe in sustainable fishing practices and are working for the future of their communities. From Off the Hook:
Fresh Fair Fish is on the way!
We have been busy building our network of small scale, sustainable fisheries, and working out logistics for processing, cold storage, and delivery. We are excited to announce a pilot season of hook and line caught groundfish frozen at the peak of freshness- immediately after being landed and filleted. This is called "Individually Quick Frozen" (IQF), and when thawed slowly- the fillets are as perfect and delicious as when the fish was first cut. This also allows our fishermen much needed flexibility on when they fish, and allows you to thaw the fish when you need it in the amount you need- even if it is only one fillet at a time. We are really pleased with the result, and we know you will be, too.
You can join Off the Hook by logging in, click sign up and go from there. If your pickup location is not listed for the fish and you want to have the fish then we invite you to switch your shares to the fish locations. Sorry for the inconvenince this may cause! For this first go around this is what we are able to offer.
To learn more, go to: http://www.offthehookcsf.ca/
Recipes from Denise's Test Kitchen
It's cherry time! I can tell you without a hint of guilt that I devoured a pint of freshly picked cherries while responding to email at my desk this morning. Like anything when it first comes into season, I'm content to eat it right out of the box. That being said, it's my turn to host our book club tonight and I'll be whipping up this delicious sweet dark cherry clafouti for my gal pals to enjoy while we sit around and discuss the latest Judy Blume novel.
Folks at this past weekend's Jamaican Jerk Pig Roast were treated to this amazing soup served up by Chef Michael Howell. Caldo verde (literally, green broth) is a traditional Portuguese soup made from fresh curly kale, new potatoes, and spicy sausage. As the (vegetarian) person serving it up, I can tell you that it smelled delicious and word on the street (er, farm) is that it was super flavourful with great texture. The weather seems perfect this week for a warm bowl of soup, wouldn't you say?
Last week Patricia posted a recipe for lettuce soup for those of you who may be lettuce-d out at this point in the summer. When I don't feel like a salad, I whip up a lettuce wrap. They're crunchy and light and what you fill them with is only limited by your imagination and adventurous taste buds. I make a Thai-style wrap with rice vermicelli noodles and smoked tofu that is delicious and I'll be giving a few of these combinations a try in the coming weeks. Yum!
Fritters? Sign me up. When we lived in Minneapolis there was a restaurant called Cafe Brenda that we frequented a lot. (For those of you traveling to or through the Midwest, Brenda's new restaurant is called Spoonriver and is equally fabulous.) It was my first introduction to fritters and croquettes and all sorts of vegetarian deliciousness. This recipe for zucchini, feta, and spinach fritters is the closest thing to Brenda's amazing fritters that I've made. With fresh garlic in the share boxes this week, the tzatziki will be so zingy! Try these. I implore you. You'll love them.