The Market Report

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Farmer Alex Weiser grows "new" potatoes. These are potatoes that have been just dug from the ground and have not had time for their skin to set and get tough.  New potatoes don't need to be peeled and the skin flakes off with your finger.  Alex says they are like the veal of potatoes without any cruelty.



Amelia Saltsman has a 15-minute fish dinner that uses all farmers' market items.
She buys a piece of seabass, some Napa cabbage, green garlic and fresh ginger.



15-Minute Fish Dinner from the Farmers’ Market
Serves 2

1 bunch green garlic
1 small piece fresh ginger
1-1 1/2 cups water or stock
1-2 Tablespoons rice vinegar
8 to 12 oz thick fish fillet, such as white sea bass, salmon, or black cod
1/2 head napa cabbage, cut crosswise into ½-inch ribbons
Handful of cherry tomatoes, halved or quartered

Clean green garlic and slice thinly crosswise, including about 5 inches of the green part. Peel ginger and cut into thin slivers. Place water or stock in small skillet to a depth of about 1 inch. Add garlic, ginger, and vinegar and bring to a gentle boil over medium heat. Reduce heat to low, add fish that you’ve seasoned with a little salt and pepper, spoon the broth over, and cover pan. Simmer for 3 to 4 minutes, add cabbage and tomatoes to pan around fish, and simmer covered 4 minutes more. Turn off heat and let the dish stand a few minutes more to finish steaming the fish and cabbage. Serve in soup bowls.

© February 18, 2009, Amelia Saltsman.

Music break: You Were on My Mind by Billy Lee Riley