There is an extra added benefit to a CSA share that never occurred to me, we’re picking up our share in a lively farmers market. Every week some combination of me and/or my girlfriend walk through and see everything the Green City Farmers Market has to offer, a vast array of vegetables, fruits, herbs, etc, all in season, all most likely picked within 2 days and almost guaranteed to be organic and local. It is a small little piece of heaven with the only downside I have neither the time nor the money to get everything.
So on a recent trip to the Green City Market, after I had gone by the Kings Hill Farm tent, I wandered around, noticed a farm that calls LaPorte, Indiana, home, and saw them, bunches and bunches of baby beets. Combined with what I had in the bag around my arm, it was all quickly coming together, thyme, young onions, baby beets, arugula, all from the farmers market. And while that would’ve been a pretty solid dinner by itself, Whole Foods was having a sale on rainbow trout, one of my favorite fish. Boom, dinner. This was pretty simple to put together, close to completely farm to table, and, by the end of dinner, was not a single bite left on either of our plates.
One confession, I also found some amazingly mild, yet still sour, fresh goat cheese at the farmers market, but forgot to include. If you’re a fan of goat cheese, add some freshly crumbled cheese and reap the benefits. That being said, not having goat cheese was far from a deal breaker seeing as how we each cleaned our plates, not even taking time to talk, in less than five minutes.
Trout w/Beets & Citrus Salad – 2 servings
- 2 small golden beets, scrubbed and greens removed
- 2 small red beets, scrubbed and greens removed
- 1 small onion, quartered
- 8 sprigs thyme
- 4 cloves garlic
- salt and pepper
- aluminum foil
Preheat oven to 400. Combine golden beets w/half of the onion, thyme and garlic, season generously w/salt and pepper, and wrap in aluminum foil. Repeat w/red beets. Roast for about an hour, or when beets are easily pierced w/a for. Set aside to cool. When cool enough to touch, slice beets into circles.
- 1/4 cup pine nuts
Toast on low heat in a skillet, tossing frequently. Set aside to cool
- 1/4 cup blackberry balsamic vinegar, or regular balsamic
- 1 tbsp whole grain mustard
- 3/4 cup olive oil
- salt and pepper, to taste
Combine mustard and vinegar and stir to combine. Slowly whisk in oil until the vinaigrette is emulsified and then quickly whisk in the remaining oil. Season to taste w/salt and pepper. Set aside.
- 1 rainbow trout, w/skin on and each filet cut into 2 portions
- salt and pepper
- canola oil
Heat a medium-sized skillet on medium high heat, when pan is very hot, add oil, it should shimmer on the surface. Add all 4 trout portions to pan without touching, season w/salt and pepper. Cook for 2-3 minutes, depending on the size, then “kiss” the meat side of the trout for 20 seconds before removing from pan.
- 2 cups arugula or beet greens
- juice of 1/4 orange
- salt and pepper
Mix arugula w/small amount of balsamic vinaigrette and pine nuts, season to taste. Put greens in the middle of a plate. Create a circle of beets around the greens and drizzle w/vinegar. Top w/rainbow trout and enjoy.
Season To Taste 