Thanks for participating this week. We are constantly on the lookout for new and exciting producers and products. We hope you enjoy this week’s selection. As always, your feedback is welcome. Gabe + Brandon
This week we thought to push the proverbial envelope a little by giving you one of the freshest and possibly most under appreciated local fish: Mackerel. These were line caught in Monterey on Thursday and even by the time you get them home, you will see the beautiful color of these fish. Our recommendation is to grill them whole at medium high heat turning them as little as possible (ideally just once on each side). First, season them with salt and pepper and brush them with a little olive oil. Then cook them until charred on the outside and firm to the touch. Pull them off and combine with our salsa verde. This is not Mexican salsa verde, this is a Spanish/Portuguese style that consists of garlic, parsley, olive oil, and hard boiled egg. This sauce is a perfect addition to grilled fish or meats, especially if they have a little char on them. Finish with a squeeze of lemon!
We thought you would enjoy the apricot-plum chutney on the chicken this week as a sweet and sour style condiment.
Watermelon is a quintessential summer melon. I suggest making a watermelon, tomato and mint salad for a refreshing treat.
The Pig Wizard sausage this week is a little spicy! It’s one of my favorites from them and is great grilled on its own or as part of a tomato sauce.
Mini Squash are so delicate and tasty I couldn’t resist these beauties from Borba farms this week.
Chanterelle Mushrooms are a meaty textured mushroom. You should clean them by brushing with a soft vegetable brush or paper towel. It’s best not to wash mushrooms in water as they absorb a lot of it and will cook soggy. Mushrooms are almost always best cooked at high heat as quickly as possible to retain their texture.
French lentils are best soaked for a few hours and then cooked with carrots and onions or some chicken stock or veggie stock. They are good warm and also good room temp in a salad. If you have some bacon left from previous weeks, a salad of lentils, bacon, tomato, parsley and vinaigrette might be just the right thing. They cook pretty quickly, maybe 10 minutes or 15 minutes in hot liquid.