The winner this week is Seth Beauchemin, with his Fried Pollock recipe! Check out what our CSF members made this past week!
Butter pan and crank it up to 6. Put a few dashes of camp mix on the fish. Fry. Then, Place in toaster oven for 30 minutes at 250.
– Seth Beauchemin
Broiled Lemon Thyme Pollock
1 lb. pollock
1/2 cup mayo
2 tsps grated lemon zest
1 TB finely chopped shallot
1 1/2 tsps anchovy paste
2 tsps chopped thyme
– Judith Rutty Godfrey
Caprese Pasta Salad With Flaked Marinated Pollock
Organic pasta, zucchini, cherry tomatoes, baby spinach, olive oil, balsamic vinegar, Italian seasoning, red pepper flakes, fresh mozzarella pearls, marinated and baked pollock.
– Jody Bird
Lobster On The Smoker!
– Jennifer Beauchemin –
Contests are posted every Tuesday at the top of our Facebook Page!
Born and raised on the Seacoast, Chef Julie opened Cure to serve her local community. All meals are prepared daily from scratch and most meats are brined and slow cooked.
Spring CSF starts tomorrow! Sign up now!
modern Mexican cuisine and a supporter of local seafood
“Vida Cantina’s food elevates our understanding of what Mexican food is or should be while elevating our understanding of what New England cuisine is or should be.” -December 2015 review by The Portsmouth Herald.
The colorful creations of David Vargas
- Green Chile Chorizo Tortillas | Ibarra mole • Pink Lady apples • baby beets • lemon onions • BOOM peanuts • cotija | How’d they do it? The green chile chorizo is IN the masa.
Papas con Chorizo • salt-roasted sweet potato | chorizo vinaigrette | crema | queso cotija
Smoked NH Mushroom Company Tacos Fritos | Texas-style BBQ sauces • queso fresco • lemon onions • OG greens
Lunch Sopa | Tortilla Soup | fingerling potatoes | carrot mix | crema | tortilla strips
Goat Cheese Fundido Ravioli | cilantro pasta | mushroom chorizo broth | epazote crumb
60-hour sous vide steak | tetelas de queso | avocado radish salsa | Ibarra mole powder | epazote brown butter
David Vargas | Chef and owner of Vida Cantina
SPRING CSF SIGN-UPS HAPPENING NOW
Vida Cantina | 2456 Lafayette Rd, Portsmouth, NH 03801
CSA(F) stands for community-supported agriculture, or, in our case, community-supported fisheries (CSF).
Pay for a season’s worth of food to become a member and receive local, quality produce, poultry and/or seafood.
What It Means
- eating healthful foods and preparing them for your family
- supporting local farmers/fishermen and women
- being kind to our planet
- learning something new
- being adventurous in the kitchen, like trying underutilized fish in the name of sustainability
Getting food from a CSA(F) is different from going to a farmers market or using a grocery delivery service. As a CSA(F) member, you make a seasonal commitment to a small farmer/fisherman or woman in your area, and the produce/seafood is either delivered to your door or you pick it up at a local distribution center (We have Pick-Up Locations in NH, MA and ME). CSA(F) members take pleasure in knowing where and how their food is grown/caught and typically have an open line of communication with their farmer/fisherman or woman.
“Community-supported agriculture (fisheries) is all about relationships and feeding families,” said Simon Huntley, CEO of Small Farm Central, a company that provides marketing support for small farms and started CSA(F) Day. “CSA(F) farmers typically teach members what’s in season throughout the year, and help them appreciate and cook food to which they may not otherwise be exposed.”
According to Small Farm Central’s CSA Farming Annual Report, the most popular time to join a CSA each year is at the end of February. CSA Day serves to promote our local farmers and fishermen/women and support sustainable practices. Our sign-ups are happening now! If you like Seafood and want to support the families of our fishermen and women, check out WHAT WE OFFER this Spring!
Are you supporting local farmers? Take the test to find out.
SIGN UP FOR LOCAL SEAFOOD and use the tag #CSAday to help us spread the word!