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Cooking with Fire and Back Up Plans

This Week's Share:

Salad, Napa Cabbage, Carrots, Shishito Peppers, Cilantro, Red Bunching Onions, Cucumbers, Zucchini


This Week's Recipes


Salmon Tacos with Slaw

Spice Crusted Salmon with Cilantro Pesto

Grilled Shitakes & Shishito Peppers

Quick Pickled Zucchini


This week's recipes are inspired by the summer delight of cooking over the fire. If it rains on you, your grill or frying pan will do in a pinch.






Salmon Tacos with Slaw

This was the first plan for cooking up this week's share. However I had no problem with the evening's rain considering how badly the fields needed it. The back up plan and what I actually ate turned out to be the next dish. So rain or shine, we've got you covered for some delicious meals!


This recipe is the definition of scalable. Fantastic for just yourself or make tons for a party.

You need some nice salmon fillets. If you are cooking on the fire you can choose to keep the seasoning to salt and pepper and let the smokiness of your fire be the predominant seasoning. For the slaw this week we can use Napa, cucumber, carrot and cilantro all finely chopped and dressed with a squeeze of lime juice. And remember those nice soft homemade tortillas from the huevos rancheros a couple weeks back? You did make them, right? Whip up another batch unless you are a taco geek like me and have a tortilla press and want to make masa harina tacos. Store bought corn tortillas will work to but please heat them up so they are nice and soft and warm.

So to get this all on the same plate make a fire and while it is getting nice and hot make your tortilla dough. Let the dough rest while you chop up some slaw. Make your tortillas and keep them warm, wrapped nice and snug in a dish towel. Grill the salmon and makes some tacos!


Spice Crusted Salmon with Cilantro Pesto

Toast cumin, coriander and fennel seeds in a hot dry skillet until fragrant and grind in a mortar and pestle. Rub over a salmon fillet with salt and pepper and some lime zest. Cook in a hot pan with plenty of butter, flesh side down. When flesh pulls away easily from the pan flip and cook a few minutes more on skin side. Serve with Cilantro Pecan Pesto.


Sauted Shitakes and Shishitos

Take the stems off the mushrooms and slice the caps. Slice peppers and cut off the stems. Cook over high heat with oil and butter until the peppers are blistery and the shitakes are browned.



Quick Zucchini Pickles

With a weekly dose of zucchini on hand you can have a steady supply of these pickles around. Great to eat with sandwiches for lunch or when its too hot to cook and you wan to throw together a simple snack of charcuterie, cheeses and a baguette. Feeling like something a little more zesty? Try this recipe for Spicy Zucchini Pickles.


Share Recap:

Big salad went with the salmon (instead of slaw), but slaw can happen later in the week served with more tacos or of course some barbecued chicken. Those nice red onions can be grilled up and mixed in with any of the above recipes.


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Husky Meadows Farm  30 Doolittle Drive  PO Box 454 Norfolk, CT 06058

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