Cooking (and possibly gutting and scaling) fish weekly has never seemed like a good match for our vegetarian household. But we'd been curious to check the CSF out, so we jumped at the chance to pick up one week's share for a member who was going to be out of town.
Jogging home -- through hundred-degree weather -- with two pounds of icy raw striped bass fillets under my arm (running errands, if you will) was a less-than-glamorous part of the whole affair.
(Should you want your own fresh fish, the fall CSF season starts at the beginning of September. See the site for a mind-boggling array of conditional options -- whole fish or fillets or both, every week or alternating weeks, numerous distribution points.)
We like to fry, so we did a straightforward fish and chips, and yes, that's an enormous mound of mixed greens (chard, kale, and anonymous) behind them. Jack had discovered a super-easy immersion blender mayonnaise he wanted to make again, and we learned that tartar sauce is apparently just mayonnaise + chopped pickles or capers and lemon juice. So we had a plan.
However, when it came time to actually make the mayonnaise, Jack was attending to the french fries' second fry. Since, regardless of foolproof technique, previously-worked-in-our-kitchen method, or even precise following of directions, I only manage successful mayonnaise half the time, this time, doing it in a rush, for an audience, I was doomed to fail.
Let me just say, fish and chips are good with ketchup, too.
Tune in next time to find out what we did with the broken mayonnaise ...
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