Produce Partners: New England Seafood
Think food in New England and you inevitably envision seafood. From clam chowder, to lobster rolls, to fish and chips, and stew, these recipes are tied body and soul to the region. But what would these classics be without their significant others? We’re talking about the tender potatoes that thicken chowders, the bright lemon that accents shellfish, and the crispy fries that pair with tender cod. From crunchy celery to zesty tomatoes, these traditional favorites owe a debt of gratitude to their humble, yet critical produce partners.
MARKON FIRST CROP LEMONS
Use in recipes for: crabs, deep-fried cod, lobster rolls, steamed mussels, & raw oysters
Prate zest into mayonnaise for lobster rolls & crab salad, squeeze juice over steamed mussels & raw oysters, & serve wedges aside fish & chips or crab claws.
Besides being low in calories & high of vitamin C, lemons boast bold, sour flavor that accents beverages, desserts, marinades, salad dressings, sauces—& especially seafood!
Broil steam mussels with garlic, parsley, peppers, lemon zest, butter, & whole-wheat breads; serve with micro-greens & edible petals (see photo link below).
Did You Know
Using gremolata (lemon zest, herbs, & garlic) is a healthy way to reduce sodium in a recipe without losing flavor? Or that a quick soak in lemon juice & cold water can make lettuce greens crisper?
MARKON FIRST CROP POTATOES
Chowders, clam bakes, fried fish & chips, & mashed potato-crusted cod fillets.
Use to thicken seafood chowders & add tender texture; French fry & serve w/fried haddock; add to seafood boils with corn & shrimp; & steaming w/clams & chorizo.
Although they get a bad rap, potatoes actually contain a high level of vitamin C as well as B6 & fiber. As much as 20% of the nutrients reside in the skin, so leave them on!
Instead of a thick chowder, offer a clam-monkfish bourride thickened with chunky potatoes & garlicky aioli.
Did You Know
Potatoes contain more potassium than bananas, broccoli, orange, or tomatoes?
MARKON FIRST CROP BOSTON or BIBB LETTUCE
Bay scallops, lobster, crabmeat, & oysters.
Toss with seared scallops, top with cold-smoked oysters, fill cupped leaves with crab or lobster salads, & use to wrap cod for steaming.
Boston lettuce is low in calories & fat, while boasting elevated levels of vitamins A can K, as well as potassium & folate.
Arrange tender Boston lettuce leaves with boiled lobster tail medallions, pear tomato halves, & mint leaves; serve vanilla-honey yogurt as a dressing on the side.
Did You Know
Often called Boston lettuce, this tender, leafy lettuce with plum leaves is also goes by the names Bibb & Butter.