Black Cod Miso, Wild Boar and Blueberry Sausage, Brussel Sprouts
This week we connected with another new farm, Rodoni Farms in Santa Cruz. We got some great Brussels sprouts from them and look forward to some artichokes soon. Brandon had fun making boar sausage with gin soaked blueberries, and I had some fun preparing the sauce for you to make black cod in miso and sake.
This week we made a nice tomato sauce using a mix of Heirlooms and San Marzanos. Should be great with the fresh Spaghetti. You could add some fresh basil at the end and a little extra virgin olive oil.
The Parsnip soup just needs to be heated and drizzled with some of the Japanese greens pesto.
The pesto could also go on any vegetables or over the wild rice.
Pescatarians, we gave you a little extra challenge this week. A whole rockfish (be careful of the spines in the top fins!) And the fish we got were a little bigger than expected, but don’t be intimidated. Rockfish are great either grilled or roasted in the oven. You could stuff the inside with some garlic and herbs, rub the outside with olive oil, salt (rock salt is the best), pepper. Grilled rockfish makes great fish tacos.
The wild boar sausage can cooked or grilled and we recommend serving it alongside the wild rice. Wild rice if you have not made it before should be cooked like normal rice but with more water or stock. I recommend 2-2.5 cups of water or stock for every cup of rice.
For Brussels sprouts, steam them until they just start to soften, then toss them in a pan with a little olive oil, salt and pepper and brown them just a bit, finish with a splash of apple cider vinegar. You could also add a little diced pancetta if you have some left.
With the whole chicken, you could roast it with carrots and spring onions. Or you could spatchcock it and grill it at low heat. I’ve been enjoying it grilled and served over a mesclun salad with some grilled bread cubes and a drizzle of balsamic.
The black cod with miso sauce is a favorite in our house. If you can combine the sauce and cod and let marinate a day it gets better, but otherwise, just put the cod in a baking dish along with the sauce and cook at 350 for about 10-12 minutes. When the fish is done it should start to get flakey and fall apart.
Watermelon Radishes are beautiful when sliced and go great on salad or as a snack anytime. They would also be good with some yogurt and olive oil and lemon juice as a dip. You can keep some sliced in water in the fridge as a snack
The tomatillo salsa and tortillas have lots of uses. You can make your own fresh chips by cooking sliced tortillas in a pan with ¼ inch of oil. Dry them on a paper towel and sprinkle with salt.
I love green salsa and tortillas with my eggs in the morning. Tacos are always good too, with leftover chicken or fish.
The mesclun mix is good on its own with olive oil and lemon juice, or as the base of a salad. I like to add pumpkin or sunflower seeds. It’s also good as a base for grilled meats or fish.
As always, reach out for more ideas or with comments and questions. We appreciate your feedback!
Gabe and Brandon