My CSA keeps me sane in the summer: it helps keep my miserly urges from denying me fresh vegetables and jump starts my culinary creativity in a couple different ways. Not only does the seasonality lead me into the diverse options for familiar vegetables, but it also forces me to try out vegetables I'm less familiar with (see the last post, a study of kohlrabi). This has worked really well for the last few yeas, and both my miserly urges and desire for a varied palate are satisfied.
This year, the farm down the road where I have a share became a pickup location for Cape Cod Fish Share. The fish share does the same things that the vegetable share does for me as regards creativity and circumventing the miserly urges, but also answers many of the sourcing and sustainability questions that keep me from buying fish regularly. They buy directly from the people who catch the fish, most of whom run out of Chatham Harbor on Cape Cod, which is about as local as ocean fish gets around here. Each week, the fish share folks send out a flier describing what fish will be in the share, including which boats they're buying from and a profile of how the fish is caught/what the issues around it are (also, serving suggestions). It's not totally without hangups: the "shared risk" aspect of community-supported agriculture definitely comes into play here, but they're good about getting you the quantity of fish coming to you, even if the varieties change or some of it gets delayed.
Even better, this all comes together in no time flat. Depending on how quickly you chop the salsa components, you could go start to finish on this whole thing in about 20 minutes.
Swordfish with Peach-Corn Salsaserves 2, gluten/grain-free
- 1 med. peach, ripe or slightly under-ripe, ¼-½" cubes
- 1 ear sweet corn, grilled, steamed or right off the plant, cut off cob
- ½ jalapeño pepper, minced
- handful basil leaves, picked off stems and chiffonaded
- juice of ½ lime
- salt & pepper
- ½ lb. swordfish, cut into two evenish pieces
- olive oil
- salt & pepper