From My Heart Barramundi

We had this lovely Barramundi dish last week. I was going to use a recipe, but decided to make "From my Heart" Barramundi, and go with my gut. I sauteed the Barramundi in VT cultured butter, with white wine. I heated a sauce of local ricotta and milk to go over the fish. I also sauteed some local cippolinni onions with food bank farm chimichurri sauce-this also went on top of the fish. The snow peas were a lovely accompaniment to the fish.

Barramundi is a south east Asian sea bass that is grown sustainably at an indoor farm in Turners Falls, MA. Known for its sweet buttery taste and delicate texture, it is the "next big fish" in the eyes of chefs and food editors alike. It was even recently written about in O Magazine!

Enjoy!

Massachusetts Society for Promoting Agriculture

This lucky girl purchased this wonderful old sign at a tag sale: originally hung at The Massachusetts Society for Promoting Agriculture. It is now hanging in my kitchen. The organization was founded in 1792 with the purpose of "inviting others thereto on the subject of agriculture". The first year they gave prizes for providing agriculture knowledge, one of the prizes was for the most satisfactory account of the natural history of the canker worm. The organization is still in existence and provides grants for promoting agriculture in Massachusetts.

Strawberry Pasta

Yeah, Strawberries! Made with delicious food bank farm strawberries. Sounds bizarre, but really just wonderful!

Review from Bluesky who partook of the pasta: Delicous, delicious...OMG...Watch you don't stain your shirt..

Ingredients

1 pint fresh strawberry
1/2 lb spaghetti (I used Bucati-Spaghetti tubes)
1/4 cup grated parmesan cheese
2 tablespoons butter
1/4 cup heavy cream
mint sprig (to garnish)

Directions

1Purée strawberries in blender.

2Drain to remove seeds. (not really necessary)

3Cook spaghetti according to package.

4Drain and toss with cheese.

5Heat butter and cream in a small saucepan.

6Pour strawberry sauce then cream over pasta

7Serve with additional cheese and garnish with mint, if desired.