I have never been so excited for spring.
The winter vegetables are just about used up, and the spring ones haven’t popped out of the ground just yet. It is a fairly boring food landscape here at my house, truth be told. However, every time I go down to the garden and check out my plants (as of now not even emerged from the soil), I get a little twinge of excitement at their potential.
Yesterday I planted some potatoes. I have been told they are fairly straight forward to grow, so I am hopeful. I actually discovered the sprouted potatoes in a garden bed unexpectedly! I was turning up the soil for sugar snap peas (yum), and found a big round thing. It gave me a strange sense of satisfaction and wholesome joy to find a potato underground for the first time in my life.
I went to check on my lettuce, and I found tiny tiny green plants!
I barely noticed them at first, but once I saw one I saw four or five more! They appeared to be in a row, so I really hope that these little guys are actually my lettuce and not some kind of weed. Only time will tell. Look at me go, nurturing living things! My mom would be amazed, after years of trying to force an interest in gardening during my childhood.
It has been a few posts since I put a recipe up on this blog. Everyone loves a good recipe, and some nice food photography, so I made a really quick and easy broiled trout yesterday to tell you about. Thankfully, I have access to this:
Yes, that is a giant rosemary bush a matter of yards from where I live. Fresh herbs are AMAZING. I can’t stress enough how huge the difference is.
I love the feeling of cool, moist soil between my fingers. There is a lot of fuss about constantly being clean and put together, but I think humans are just as intended to get dirty.
I don’t have a lot of experience cooking fish, and definitely not trout. I have cooked salmon a handful of times using a variety of techniques, but trout was basically off my radar as far as seafood is concerned. I always thought of trout as a fishy, less refined alternative to popular fishes like tuna or tilapia. Fish require very short cooking times, and it is really easy to accidentally overcook it. Have you ever had dry, bright orange salmon? I know I have, and it is a real travesty.
Trout. I decided to just cook this fish as simply as possible, with minimal seasonings. I love the texture of fish, the flakiness, and it can stand alone without excessive sauces and spices.
The trout came from Sunburst Trout Farms up north in Canton, NC. I’d love to go and check their facility out one of these days — I have never seen a fish farm, and it would make for an interesting blog post. The skin was left on the fillet, leaving no question that this meat came from a real, live animal at one point:
Just look at that fin! The skin even maintained that slimy texture that fish have. Mucus is actually a pretty big deal in the animal kingdom, folks. It keeps fish from getting bacterial infections, creating a barrier between the animal and the nasty outside world.
I set my oven to broil on high, and lined a baking sheet with foil. I put some olive oil down on the foil, then the trout skin side down. More olive oil, the rosemary, salt, pepper, and some garlic were distributed across the fillet, and that was it! The garlic is not local, but around July the garlic growing in our garden will be ready! I can’t wait. Just about every meal can benefit from garlic, in my opinion.
Here comes the important part. I will not overcook this fish! I definitely have a tendency to get distracted while I am cooking, but not this time. The trout was broiling for only ten minutes before it was perfectly cooked.
I wish I could transmit smells through the internet, readers. That fantastic rosemary scent permeated through my whole house. I think this recipe would have been even more delicious with lemon, for those of you at home. I was really impressed with the quality of the trout; it was light and flavorful, without being “fishy” at all.
Any business professionals out there? Why don’t we start making sushi with local fish, freshwater fish instead of the highly overfished and endangered tuna? I think trout (although I’ve not eaten it raw), could easily make a tasty roll. We can still enjoy sushi without firmly placing our selfish desires over the health of the environment, can’t we?
Just some food for thought.