Fish CSF Begins Again… and Pairs Great with Winter Salads

Haddock Fish Cakes with Kohlrabi, Fennel, Carrot and Cilantro Salad

Tuesday marked the start of our November Cape Ann Fish CSF share distribution.  In a move to make the share more desirable, there is now an alternating week option, where you can get either a whole fish or two pounds of fillets every other week.  We decided to get fillets every other week, and give ourselves some time to eat through the backlog of fish in our freezer.  Last night was a classic, fish cake, served with a chunky salad of kohlrabi, carrots, fennel, cilantro, olive oil and lemon juice, following this recipes on The Kosher Channel.  The fish cake recipe came from the Cape Ann Fishwives’ Cookbook, a great start to fish cooking.  The meal was very tasty, especially eat with mustard.   I need to dedicate a post to my favorite mustard in the world soon.

Dessert: Baked Acorn Squash with a little Sugar, Butter, Nutmeg and Cinnamon

We always laugh at ourselves when we read articles about “how to eat more veggie”, or when CSA members complain about not being able to eat all of their produce fast enough.  Dessert was half an acorn squash each, with discussion about cooking a whole squash per person.  Let the squash bake long enough with a little butter and sugar, it becomes soft and sweet.  With a little whipped cream, you could skip the pumpkin pie and eat a straight up roast squash.  Expect to see more squash desserts in the future.

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