December 13, 2009 by Debra.

Several people have asked me about preparing bok choy, one of the many seasonal greens to be found at the Winter Farmers’ Market. Braised with local cod also purchased at the market, this dish is a welcome break from heavy Holiday fare. The amount of liquid added will determine how soupy the final dish is — I like just enough to create a pool of broth around the greens and serving of fish.

Braised Cod with Bok Choy 

1 onion, chopped coarsely

1 clove garlic, minced or thinly sliced

1 to 2 tablespoons cooking oil or butter

2 large, or 4 to 6 small heads bok choy

1/2 to 1 cup white wine, stock or water

1 lb. cod fillet (or other white-fleshed fish, such as haddock), with a light coating of cooking oil

1. Prepare bok choy: cut across widthwise at 1 to 2 inch intervals. Discard root end and rinse to clean, leaving damp.

2. In saute pan, cook onion with oil or butter over medium heat until translucent. Stir in garlic, continuing to cook briefly.

3. Add bok choy and wilt slightly. Add enough liquid (white wine, stock or water) to cover bottom of pan, about 1/2 to 1 cup. Bring to simmer.

4. Place cod fillet on top of bok choy, season with salt and pepper. Cover pan and gently simmer until done, 5 to 10 minutes, depending on thickness of fish. The bok choy will be tender but with a little tooth left in the stalk pieces. Adjust seasonings.

May be served on its own, over crusty bread toasted and rubbed with garlic, or with celeriac and potatoes coarsely mashed together. If you’re feeling fancy, garnish with minced parsley or cilantro, or chopped scallions, and finish with a drizzle of chili oil. Makes 2 servings.

Notes: Other greens may be used in place of the bok choy, including mustard greens, chard, kale, Napa or Savoy cabbage. Sliced mushrooms and/or chopped scallions also work well with this dish, sauteed along with the onion.

Variation: Native shrimp is back in season! Substitute 1/2 to 1 pound peeled native shrimp in place of the cod. After bringing the bok choy mixture to a simmer, stir in shrimp. Continue to simmer without covering pan, occasionally stirring until shrimp is just cooked. Serve with a fragrant rice such as basmati or jasmine, simply steamed. The pale pink of the shrimp against the color of the bok choy is especially appealing when it’s seasonally bleak outside.

Leftovers: Combine any remaining fish and bok choy with celeriac-potato mash, and fry up to make fish hash. Serve with a poached or fried egg on top. We’ve yet to have leftovers when shrimp is in the house.

Posted in Market Notes, author: Debra, recipes | Print | 4 Comments »

December 13, 2009 by Sara Zoe.

Order your holiday ham, stock up on ground beef and sausage, of fill your freezer with fantastic ice cream for the winter! Details on these specials from Lasting Legacy Farm of Barrington, NH can be found on their website, llfarm.net

Lasting Legacy will also be at the next Holiday Farmers’ Market on December 19th at the Wentworth Greenhouses, more details on the market at www.seacoasteatlocal.org/winterfarmersmarkets

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December 13, 2009 by Sara Zoe.

One thing I am really learning this year - get them when you see them! With winter weather affecting when boats can fishing, my best bet is to buy them when I can and freeze them (they freeze beautifully) if I’m hoping to have them for a specific meal.

Dine on a winter delicacy: N.H. shrimp season is open

DURHAM, N.H. – Starting now and lasting all winter, Seacoast residents can enjoy an abundance of fresh northern shrimp, a sustainable local resource, and help support the N.H. commercial fishing industry.

Northern shrimp caught in the Gulf of Maine provide fishermen with an alternative to groundfish during the winter months when offshore fishing is more dangerous, explains Ken La Valley, commercial fishing specialist for N.H. Sea Grant and UNH Cooperative Extension. Northern shrimp move in close to shore during cold weather, allowing fishermen to stay in safer waters, conserve fuel and save their days-at-sea for groundfishing in better weather conditions. 
A growing interest in fresh, local seafood has brought about community-supported fishery (CSF) initiatives to the Seacoast and the new N.H. Fresh and Local seafood brand, said Ken La Valley, commercial fishing specialist for N.H. Sea Grant and UNH Cooperative Extension. Modeled after community supported agriculture, a CSF is a shore-side community of people collaborating with local fishermen to buy fish or seafood directly for a predetermined length of time. CSF shareholders give the fishermen financial support and then receive a weekly share of seafood caught during the season.
“The opening of the northern shrimp season means more economic opportunities for the struggling N.H. fishermen and a chance for seafood enthusiasts to enjoy shrimp,” La Valley said.
Currently, there are many ways to purchase the northern shrimp and support the local fishing industry. Individuals can join an eight-week shrimp CSF through the Yankee Fisherman’s Cooperative. Shareholders will receive five or 10 pounds of fresh shrimp per week (1/3-2/27) and may choose from several pick-up locations. For more information, please visit www.yankeefish.com.

Consumers, retailers and wholesalers may also buy directly from a NH fishing family.  The Anderson’s, a fishing family out of Rye, are selling shrimp in volume (100lb totes) directly from their boat, the F/V Rimrack (603-343-1500).
In addition, local fresh fish markets and winter’s farmer’s markets near the Seacoast will offer northern shrimp harvested by NH fishermen. Organizations such as Seacoast Eat Local offer information about eating locally grown and harvested food at www.seacoasteatlocal.org. To ensure that the shrimp is part of the N.H. Fresh and Local brand and harvested by a local fishermen, please visit www.nhseafood.com for a list of participating businesses.   

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