Market News

At the Trust Local Foods retail warehouse, we are offering a larger variety of produce for our customers. Our produce is offered seasonally, as we only get food that is grown locally. Stock up on these veggies while they last! Most of our produce is also grown organically, which means you are getting the highest quality foods around with the lowest environmental impact. “Putting Culture Back Into Agriculture”

This Week:
Beets
Cucumbers
Eggplant
Cheddar and White Cauliflower
Collard Greens
Pea Shoots
Blue Adirondack Potatoes
Yukon Gold Potatoes
Red Norland Potatoes
Sun Sugar Cherry Tomatoes
Red Cherry Tomatoes
Walla Walla Onions
Red Onion
White Onion
Garlic
Orange Carrots
Salad Mix
Curly Kale
Early Gold Apples
Paul Red Apples
Orange Seedless Watermelon
Red Seedless Watermelon
Yellow Seed-In Watermelon
Acorn Squash
Carnival Squash
Butternut Squash
Buttercup Squash
Ambercup Squash
Spaghetti Squash
Gem Squash

Ingredients:
3-pound piece filleted salmon
Court Bouillon:

2 pounds fish bones and heads
2 bay leaves
1 onion, stuck with cloves
1 to 2 stalks celery
1 1/2 tablespoons salt
1 teaspoon peppercorns
1/2 teaspoon thyme
1/2 teaspoon tarragon
1/2 cup vinegar
2 cups white wine or dry vermouth
Beurre Blanc:

1/4 cup white wine
1/4 cup wine vinegar
1 tablespoon chopped shallots or onions
1/4 teaspoon salt
Freshly ground black pepper
3 sticks chilled butter, cut into 24 pieces
This recipe contains: Dairy
RECIPEPoached Salmon with Beurre BlancJames Beard
Author and Educator

Beurre blanc, a rich, butter-based sauce from France’s Loire Valley, pairs excellently with fish, especially salmon. As the legend goes, this sauce was stumbled upon by accident, when a chef, rushed for time while making a béarnaise sauce, forgot to add the tarragon and egg yolks and…Voilà beurre blanc!
Yield: 6 servings
Method:
Combine all the ingredients for the court bouillon, except for the wine, and add enough water to cover fish bones and heads (about 4 quarts). Bring to a boil, and cook for 15 minutes. Taste for salt, and correct the seasoning. Add the wine, and continue cooking for 5 minutes.
Wrap salmon in cheesecloth, leaving long ends to use as handles, and lower into the court bouillon. Poach at a feeble bubble 10 minutes per inch of thickness. Test fish with a fork or toothpick until it flakes easily. Be careful not to overcook. Remove salmon to a hot serving dish or gratin dish, and keep warm.
To make the beurre blance, boil the wine, vinegar and onions together in a stainless steel saucepan until they are reduced to 2 tablespoons. Add salt and pepper. Remove the pan from the heat, and, with a wire whisk, beat in two pieces of butter. When this begins to cream, beat in another piece. Continue in this manner, holding the pan over low heat or warm water, until all the butter is added. The resulting sauce will be creamy and light amber in color. Do not let it get too hot, or it will separate.
Serve fish drizzled with sauce.