A Crop Share Dinner - sort of
So, the extent of my crop share this summer has included some greens, some catnip and some peas. To be fair, they've had an insanely warm and dry spring, and most of their spring crops just weren't able to pull through. Its a risk of going through a CSA. However, friend K is getting weekly share from a different farm and has been kind enough to share what she's not able to finish. Namely, zucchini and dill.
The Dill she so generously gave me, sent me to the internet to search for a suitable, grillable recipe. After wading through the dozens of quesadilla recipes that came up (I hadn't realized that "dill" was in "quesaDILLa"), I found this little gem through Cooking Light. It's called Lemon-Dill Pollock. And here's a note about Pollock from the Monterey Bay Aquarium.
"Pollock
from the Gulf of Alaska and Bering Sea is a best choice because of generally abundant fish population and responsible fishery management. It's eco-certified by the Marine Stewardship Council.
A quick marinade of lemon, the dill, and a bit of dijon mustard and the fish was good to pop on the grill. We used my brand-new fish griller tool thingy, and it worked great. Held the fish in place, and cooked evenly. We skewered up the zuchinni on the side, opened a bottle of Pinot Grigio and dinner was served!
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