When it’s too damn hot to heat up the kitchen, the pleasures of summer dinners are just getting started. My garden is producing huge beautiful heads of broccoli right now, and the blossoms have died off the potatoes, indicating that I can start digging new potatoes. You can go to the Los Ranchos or Corrales farmers markets and find the Fishhuggers, Kenny and Brenna, who will sell you a splendid King Salmon “breakfast” steak from a fish personally caught by Kenny. They do beautifully on the grill. Add one large sweet potato and you’re all set. The small amount of prep work can be done in the morning, before the heat starts, and then the entire meal is finished on the grill. If you read my earlier post (“The First Garlic,” three posts ago)and made garlic confit, you have a head start on the prep work.
King salmon is loaded with omega 3 fatty acids, and personally I would rather eat delicious food than take pills, so for me the choice to eat Kenny’s wild-caught sustainable Alaskan fish whenever I can afford it is an easy one.
This meal is especially nice if you need to feed vegans and vegetarians as well as fish-eaters, because the vegetables are so satisfying by themselves.
Clich here for the recipe! Continue reading
My urban homestead 