every wednesday i make my way over to the farmers market. i volunteer on the committee.
i get to chat with the farmers, i get to talk food, i always get new recipes ideas (wait to you hear about the rabbit) and relax in my element.
it’s my happy place.
i like to wander. i like to be there. there is so much amazing energy.
i live in this amazing little town. a town that gets excited over scapes, loves a good tea bouquet and will eat elk burgers.
i stock up on meat from my favorite farm…hot dogs (they make their own), chicken and sausage. there is duck. goat cheese to die for. fresh baked bread. prepared foods like tacos, crepes and sag paneer. and the spices. oh i love my spice lady.
every week i come home with bags upon bags of goodies. i unpack and realize how lucky we are to have all this fresh locally grown food. and then i dive in and make dinner…
pan fried cod with sautéed veggies
- 2 cod filets
- a bag of spinach (about 4 handfuls of)
- 4 cloves of garlic
- 10 garlic scapes chopped roughly
- about 15 shiitake mushrooms roughly chopped
- red pepper flakes
- pinch of salt
- pinch of green chili powder (optional)
- 1 tbl canola oil
to pan fry cod:
- salt and pepper both sides of cod (i also used green chili powder for some spice, it’s optional).
- heat up a skillet and add a touch of butter, add fish and cook for 4-5 minutes on a medium flame (if fish doesn’t lift easily, leave it for another minute).
- when fish is ready to flip, flip and pan fry the other side for another 3-4 minutes.
to make the stir fry:
- clean your spinach, scapes and mushrooms.
- to skillet add a touch of canola oil, about 1 tbl. add chopped garlic and scapes, toss and cook for about 1 minute. add spinach, a pinch of red pepper flakes and a pinch of salt. toss and cook will spinach is wilted. set aside in a bowl.
- now take the same skillet and add a touch of butter, add mushrooms and cook till mushrooms are golden and soft. add spinach mixture back in and toss.
- place a mound of the spinach mushroom mixture on the plate and top with fish.
almost every ingredient in the recipe is from the market, including the salt and pepper. the butter and canola are staple items i always have on hand.
Looks delicious and this can be made healthy too. Perfect light eating meal for summer.