Happy July! (missed yesterday, the 1st – too busy rowing around in the backyard after those downpours in the morning – yikes – I don’t think I have ever seen the pooling of the water around our house like that before). At least, I think it is Happy July – the weather here on the east coast is dastardly – and I am hoping so that it will blow out to sea and QUICKLY!!!)
Well, so you know I recently went off on a great tear in reaction to the death of 50,000 bees in a Target parking lot in Oregon after someone sprayed a collection of in-full-bloom Linden trees with the insecticide Safari. First of all, let me say that I can’t believe anyone would actually name an insecticide Safari, a word originating in the Swahili language, which, upon entering the English language in the late 19th century, means “long journey”. It was no long journey for those bees…….. Quelle tragedie!
This has brought me to try to learn about use of pesticides, which of course, in some regard, is a mandatory product – when other methods fail and in the face of tragic crop loss. Yet, I can’t help but feel, with the success of farmers such as the Masumoto family and the organic strawberry farmers in California, that this can be done without pesticides. It would seem that the use of genetic technology – all the rave now and making amazing strides in fighting cancer, could be more readily applied. But, as I said yesterday, I am no scientist. And so, I continue, a la Deeda Blair, to try to learn.
How many of us have been guilty of using pesticides without reading the label or even thinking of the possible collateral damage? I confess, I am guilty. Honestly, I hardly ever use pesticides (only on my roses once in awhile), but now, since this incident where the application timing and ignorance of collateral damage issues was of the utmost importance, I will definitely be much more aware of these issues in the future.
Today, I’ll try to stay on a little more “Even Keel” – the Main St. Nantucket mainstay, which has sadly closed. Oh well, great name for another venture – or a motto for me to stay “in the normal range” as I challenge my kids on an ongoing basis.
Today, my premise is “The Great Switcheroo” a moniker for trying out all recipes calling for our beloved local tomatoes. These of course, are not ready yet and I am proposing we try this – using, you guessed it, PEACHES in all recipes calling for tomatoes up until the time the locals, and especially those coveted heirlooms are ready and in the market or in the garden! ! Switcheroo, incidentally is listed in some dictionaries – but is technically a slang word, just in case you were wondering.
Since I am driving to Cape Cod today – home of great Striped Bass, here is a perfect one to try first:
BROILED STRIPED BASS WITH PEACHES AND FENNEL – adapted from Martha Stewart’s Broiled Striped Bass with Tomatoes and Fennel(July-Aug 2013)
1 1/2 pounds skinless striped-bass fillet
2 tsp grated garlic (from 2-3 cloves)
1 tsp dried oregano
finely grated zest of 1 lemon (about 2 tsp), plus 1 tblsp lemon juice
coarse sea salt and freshly ground pepper
3 tblsp extra virgin olive oil, divided
1 large bulb fennel, with stalks and fronds (about 3/4 lb)
2-3 ripe, fragrant peaches
1/3 cup brine-cured black olives, such as Kalamata (or capers)
1.Preheat broiler with rack about 8″ from heating element. Make diagonal slashes 1/4 ” deep at 2″ intervals across flesh side of fish. Stir together garlic, oregano, lemon zest, and juice, 1 tsp salt, 1/4 tsp pepper and 2 tblsp oil; spread on both sides of fish, rubbing into slashes. Cut fennel stalks from bulb. reserve 1/4 cup of picked fronds. Place stalks lengthwise on a rimmed baking sheet. Top with fish, slashed side up.
2. Cut fennel bulb in half lengthwise; remove and discard core. Thinly slice bulb lengthwise and toss with the peaches, olives or capers, remaining tablespoon oil, 1/2 tsp salt, and 1/4 tsp pepper; spread evenly around fish. Broil until fish is just cooked and opaque throughout and vegetables are charred in places, 8-10 minutes. (If they begin to blacken, tent with foil.) Divide fish and vegetables among 4 plates; garnish with fennel fronds.
You can use your imagination, as will I, in using this idea – over the 4th of July Holiday – with all of your recipes. Have fun. Must get going………