Saturday, October 17, 2009
These Ying Yang dried beans from Culton Organics are just one of the many varieties of fall produce I found at Headhouse Square Farmers' Market last Sunday.
Tom also featured some delicious, though small, chestnuts. They roasted up perfectly (about 10 minutes in a 425 toaster oven; be sure to make a small 'x' on the flat side to avoid popping). Out of the first two dozen chestnuts I roasted, there were only two that were moldy/inedible.
Brussells sprouts have been making their appearance at local markets, too. Tom was selling his for $5 a quart. His white, purple or orange cauliflower and romanesco was $5 for medium-sized heads. Yellow string beans were $5/quart, sweet potatoes $2/pound. Among fruits, Tom had delicious Winter Banana apples as well as Asian pears; they were pricey at $1 apiece.
Pumpkins, as predicted in a previous post, are expensive this year. Blooming Glen's jack-o-lantern pumpkins were $8 apiece. Long Island cheese pumpkins, ideal for baking use, particularly pies, were $6 each; huge Blue Hubbard squashes were similarly priced. Butternut squash was more reasonable $1.25/pound, Delicata $1.50. Blooming Glen still had field tomatoes last Sunday for $3/pound. Potatoes, both all-purpose and small Russetts (baking) were $2/pound.
North Star Orchards' apples were all $2/pound, except the Honey Crisps, $2.50. Magness pears were $2.
Beechwood Orchards apples were $4/quart, $4.5o for Honey Crisps. Pears were $5/quart, chestnusts $6/quart.
Margarums also had potatoes, including $2/pound Russetts.
Sunday, October 04, 2009
That halibut I purchased a week ago at John Yi's in the Reading Terminal Market (about one and a third-pound) wound up providing the basis of five servings: three for dinner the first night, them two "leftover" portions of fish hash.
I first encountered fish hash at a so-so short-lived fish restaurant on Mount Desert Island near Acadia National Park. The restaurant, Bulger's, was replaced after a season or two by XYZ, one of my fav Mexican restaurants anywhere I've been in the U.S.
Fish hash is nothing more than leftover fish turned into a potato-onion hash. It's best with a mild, firm white flesh fish like halibut or haddock. Here's my recipe:
All purpose potato, 1 to 1-1/2 pound
Fish filet (white flesh), 6-8 ounces, cooked and roughy flaked
Onion, one medium
Bell pepper, one medium
Cayenne pepper to taste
Salt and pepper to taste
- Prep washed, skin-on potatoes into half-inch cubes. Dice onion to roughly the same size.
- Melt 2-3 tablespoons bacon fat in 10-12 inch non-stick skillet over medium-high heat.
- When fat is hot, turn heat to high and add potatoes and cook, undisturbed after initial tossing, for five minutes.
- Return heat to medium-high, toss potatoes, add caynne, salt and pepper, layer onion and bell peppers on top. Cook for five minutes more undisturbed before tossing again. Continue cooking for about five minutes more, tossing occasionally to brown everything nicely. Add flaked fish, toss some more. When it's heated through, serve.