This week gave us a brief taste of spring. Knowing you can go outside without a jacket, the sun instantly warming you with its rays, and finally being able to eat outside on the patio – all of these things instantly lift my spirits with the change of winter to spring. Normally I can muster through the last bit of winter, but this year it has been very difficult to not allow the lingering cold weather to get me down.
Sometimes when the thermometer isn’t quite creeping as high as you want it to, you just need a fresh meal to make you feel like you are sitting outside on a sunny 70-degree day. Being a part of this CSA has really helped bring a renewal of fresh ingredients to our kitchen. Below is the list of what was in my share this week from Maude’s Market
(these items are also available for sale at the market for anyone):
Kale, Seven Cedar Farm, 0.5lbs
Bok Choy, Seven Cedar Farm, 1
Oyster Mushrooms, Ozark Forest, 1/2# lbs
Buttonwood Farm Tomato, 1
Double Start Farm Onion Bunch
Toutdale Farm Boneless Trout Fillet
Northern Missouri Pecan Growers Association, Pecan Pieces, 1 lbs
Kakao Chocolate Bark
I used the pecans and trout for the recipe below. The kale was used in a millet salad as a side dish to the trout. Bok choy and mushrooms went into some stir fry, and I enjoyed the tomato sliced with a sprinkle of salt (my mom and grandma taught me that tomatoes are best enjoyed like that). The Food Snob and I really enjoyed this trout recipe. We are both not big fish fans, and this is a perfect recipe to work into your routine if you are in the same boat and want to incorporate more fish in your diet. Enjoy!!
Pecan Crusted Trout (slightly adapted from www.food.com)
2 trout filets
1/2 cup chopped toasted pecans
3/4 cup bread crumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons butter at room temperature
1. Preheat oven to 450 degrees, and combine all ingredients except butter and trout to make breading.
2. Bush one side of the trout with softened butter. Sprinkle with pecan breading and press into fish to make sure it is fully and evenly coated on that side.
3. Line a baking sheet with parchment paper and brush with remaining butter. Place fish, non-breaded side down on the baking sheet and bake for 10-12 minutes until fish is flaky.