Last week, they finally opened the Yukon River to salmon fishing, and prices have come down into the range we consider affordable for regular folks. Steven and I are both big fans of the Copper River Sockeye, so we’re offering it up in two forms this week, accompanied by vegetables that are 100% locally and sustainably produced. The Sockeye are certified by the MarineStewardship Council, and we’ll bet this is the only meal you can get in Andersonville Monday night that’s 95% sustainably produced. It’ll be delicious, too, we promise.
Monday, July 21 2008
- House-cured Wild Sockeye Salmon with Cucumber, Radish, and Pickled Dragon Tongue Bean Salad
- Roast Patty Pan Squash with Oyster & Onion Stuffing
- Wild Gulf Shrimp Bisque with Sally Lunn Toast
- Grilled Sockeye Salmon with Johnny Cakes, Steamed Peas, Oyster Mushrooms, and Mustard-Olive Sauce
- Organic Red Currant Gelatin Salad with House Marshmallows, Orange Royals, and Snickerdoodles
- Pacific Rim Chenin Blanc N.V. Santa Cruz, California
- Nautilus Sauvignon Blanc 2007, Marlborough, New Zealand
- Georges Debouef Morgon 2006, Beaujolais, France
You will enjoy local produce from Green Acres (globe radishes, pickling cucumbers, and speckled dragon tongue beans,) Spring Valley (patty pan squash,) Shooting Star Farm (peas,) Hidden Valley (oyster mushrooms,) and LL Greenhouse (red currants.) Green Acres is from North Judson, Indiana, and the rest of the farms are in the Madison, Wisconsin area, and Certified Organic. Dairy, as always, is from Kalona Organics, out of Kalona, Iowa.
Interesting note about salmon: the red color of the flesh comes from a phytoplankton that makes up a large part of their diet at sea, and is a super-potent antioxidant about 300 times more potent than vitamin E. Farm-raised salmon get the red color in their flesh by way of a dye in the salmon’s feed. We’ll stick to wild salmon, and wild fish in general (catfish excepting – it’s environmentally neutral and an important industry in some very poor areas of the deep south.) Whenever possible, we look for the Marine Stewardship Council’s seal of approval.