liamsaunt

I definitely understand that, but the point of joining the fish share is that you are supporting specific fishers and their boats to help provide them with a stable income in a difficult business. You get whatever they hauled in that morning. Besides, the occasional mild disappointment of getting pollock (or the other fish they sometimes bring that I dislike: Acadian redfish) is more than made up for by the incredible freshness of the fish, and the knowledge that it is local and sustainably caught. Cape Ann Fresh Catch Fun fact for those who have seen the movie CODA: the boat operated by the family in the movie is owned by one of the CAFC fishers.

My CSA box has been loaded with the same stuff every week for about a month now: cabbage, daikon, celeriac, carrots, kale. I guess there is not much to pick from at this time of year. They do farm mushrooms so there is always at least one box of shiitakes as well. Last night I made a soup to use up some of that stuff. Daikon and mushrooms roasted with sambal oelek, carrots shaved and cooked with ramen noodles, cabbage charred and slathered with miso butter. I added an egg topped with chili crunch at the last minute and stuffed everything in a soup bowl with some cilantro and chiles. Only five cabbages left in the crisper drawer, with more coming today!

We were supposed to be flying someplace warmer this weekend, but my husband's passport is stuck in renewal limbo. Despite paying fees to have its processing and mailing expedited, it is now two weeks past the end window for when it was supposed to arrive. Of course, there are no available appointments at any passport offices on the east coast. He was told it was "moving along," whatever that means. I guess we will be staying in the cold for now, so I brought warm-tasting food to the dinner table instead. Mahi-mahi marinated in an island spice blend with pineapple-mango-black bean salsa, curried Caribbean rice, and sweet and sour red cabbage. The cabbage and rice recipes are from the At Blanchard's Table: A Trip to the Beach Cookbook by Bill and Melinda Blanchard, the owners of Blanchard's on Anguilla.

My fish share dropped off pollock yesterday. Nobody in my house likes it, so I always try to make something flavorful to go with (disguise?) it when we get it. Last night, I tried a spicy puttanesca sauce. We thought it was pretty tasty, for pollock.

Spaghetti and meatballs

Yes. I have their Bread Illustrated book, and am assuming it is the one you are thinking of. Last night we had a turkey dinner with the usual (for us) sides: mashed potatoes, stuffing, gravy, carrots, green beans, cranberries. I didn't get a picture of the plated meal, but here's the bird out of the oven and resting.

It was extremely cold here last night, I think the coldest it has been in a generation. Such tundra-like weather called for hot soup. I baked a loaf of caramelized onion bread, and made a pot of tomato tortellini soup. My furnace made it through the night, and I see warmer weather on the horizon tomorrow, so things are looking up. The temperature has raised to -2 (real feel -15) so it's getting more seasonable already.

Mutter paneer, naan, and rice

No, those are standard flour tortillas. The filling is cauliflower cooked with poblano peppers and onions in a sauce made from red chiles and fire-roasted tomatoes.

Cauliflower tacos with pineapple, mango, and avocado salsa

Miso salmon noodle bowl with bok choy, shiitake mushrooms, and king oyster mushrooms.

We got cod in this week's fish share, so I made Alison Roman's tomato-poached fish with chile oil and herbs. It was really well seasoned, and the crispy garlic and shallots were terrific with the mild cod. I'd definitely make this again. Recipe link Tomato-poached fish with chile oil and herbs

Broiled chicken marinated in spiced yogurt with garlic sauce, chopped salad, a box of rice pilaf that I found in my pantry (no idea where it came from, maybe my Mom's house), and flatbread

Spaghetti with crab

Scallops on a celery root, leek, and potato puree with browned butter, and spinach.

Ground chicken, eggplant, and napa cabbage stir fry. My CSA is overwhelming me with cabbage. This was the last napa I had, but I have three huge heads of standard green from them right now. I am considering attempting to make sauerkraut with it. The last time I tried to make sauerkraut it did not go well.

The flavors in the sauce were Sicilian (capers, currants, orange, mint, pine nuts, etc), but you are right, that is fregola in there. I had an open bag that I wanted to use up, so I stirred it in at the end. Last night, spinach and cheese stuffed pasta shells, salad, and garlic knots.

Sicilian swordfish stew

Lemon sole broiled in tarragon butter with crunchy breadcrumbs, whipped potatoes, and spinach.

Yesterday's dreary weather called out for roast chicken and mashed potatoes with gravy, roasted watermelon radishes, and green beans.

Saturday night flatbread and movie (All Quiet on the Western Front). This one had mushroom pesto, roasted mushrooms, mozzarella and parmesan cheeses, and an arugula salad on top.

Angel hair pasta with Nantucket Bay scallops (these scallops have a short season so we always try and get them a couple of times when they're available), lemon, and crunchy bread crumbs.

The recipe calls for Thai (or other hot) chiles, lemongrass, garlic, ginger, coconut oil, curry powder, lime zest, and cilantro ground together to a paste and then sautéed with softened onions. Chicken (or vegetable) stock, coconut milk, and fish sauce are then added along with the eggplant (which was previously cooked in coconut oil) and a handful of cherry tomatoes. After everything cooks together for a while you stir in lime juice and more fresh cilantro (and the spinach and corn, if using). The recipe suggests finishing with chopped rao ram but I don't have access to that here. I thought of you when I dismissed the corn idea!

Coconut rice noodles with ginger and eggplant from Melissa Clark's cookbook Dinner: Changing the Game. We all thought it was tasty. The recipe suggested adding the optional ingredients of corn, which seemed odd and was immediately dismissed, and spinach, which I would have put in if I had not eaten it all the night before!

I just use my rice cooker to cook some rinsed and soaked rice in chicken stock with minced cilantro, chopped garlic, and salt. Normally when it's done I stir in some fresh minced cilantro and a squeeze of lime, but I used my last lime in the sauce for the fish, and forgot to save any of the minced cilantro, so left both out this time. Last night, sole meuniere, spinach, and rice