Monday, June 6, 2011

Actual Cooking: Spring Salt Seasoned Salmon with Forbidden Rice

Yesterday was opening day for the Coventry Regional Farmers' Market, and also my first-ever day at a summer, outdoor farmers' market (I made it to CRFM's winter market a couple times last season). Mostly I was there to soak up the ambiance on a beautiful early summer Sunday, but I also had a mission to buy ingredients for dinner.

My first farmers' market newbie lesson learned is this: When you see something you want, buy it right then! I foolishly wandered around taking pictures and scoping out what was on offer, before grabbing some lunch, schlepping the camera back to the car, and getting down to serious shopping... at which point I found that almost everything I'd planned to buy — fresh whole duck, fingerling potatoes, fresh chevre, strawberries... — was already sold out. This may have been due to unique circumstances — huge opening-day crowds combined with fairly meager early-season pickin's — but still and all, I figure I'll grab it when I see it from now on.

I did manage to get the Lovely Bride™ some artisanal coffee beans from Bean & Leaf along with a gluten-free peanut butter filled Ring Ding from Shayna B's Gluten-Free Bakery, and I got myself some rye bread, a wedge of cheese from Woodbridge Farm, some pork loin chops for the freezer, and the new Connecticut Farmer & Feast cookbook.

A good day's shopping, despite my missteps... but none of it added up to Sunday dinner. For that, I turned to The Fish Market of Willimantic, onhand featuring Connecticut-caught fresh fish, for two beautiful salmon filets. Looking for a side-dish, I wandered by the Boxed Goodes stall and picked out their Forbidden Blend rice. While I was there, I also selected their Spring Season Salt spice blend to crust the fish.

Then home to cook! Actually, the cooking itself doesn't bear much description: You don't have to exactly be Eric Ripert to dredge a piece of fish in seasonings and put it under the broiler, nor to cook rice (even exotic looking black rice). Even I could manage it without any incident worth narrating. Add a small salad of mixed lettuce from my garden, though, dressed with a simple scratch-made vinaigrette, and it ended up being a pretty, tasty plate of all locally sourced/grown goodness.

In a day or two, I'll hop in my time machine and tell you about all the cooking I did over the Memorial Day weekend. 'Til then, bon appetite!

1 comment: