the arugula files

Corn, Pepper, and Feta Salad

On Saturday, I went to the farmers market in Adams Morgan.  It was my first visit and two things stood out—it’s considerably smaller than the Dupont market and shockingly less expensive.  I got four ears of corn, cilantro, basil, a peach, three jalapeños, two eggplants, and scallions for $9.70.  What?   This morning I went to Dupont and picked up four peaches, a tomato, and 1/2 dozen eggs for almost the same price.

Ingredients

• 4 ears of corn
• 6 mini sweet peppers (orange and red)
• 1/2 jalapeño pepper
• A handful of cilantro, scallions, and feta
• Juice of one lime
• 2 tablespoons of olive oil
• 1 teaspoon of sugar
• salt and pepper

Directions

1. Boil corn and cut it off the ear
2. Chop all of the vegetables
3. Combine
4. Whisk lime juice, olive oil, and sugar and mix with vegetables
5. Salt and pepper to taste

This makes a great side salad to grilled chicken. Serves 2 to 4.

The Prettiest Chocolates, Ever

Venture into Adams Morgan and you will find some of the prettiest (and tastiest) chocolates--ever. “Biagio Fine Chocolate’s mission is to provide the Washington, DC metropolitan area with the finest collection of chocolate."

Mission accomplished.

You can sample a number of international chocolates that you won’t find anywhere else in DC, and there is a selection of chocolates, like the ones pictured, made by local artisans.  Biagio's chocolates make a great gift that won't land you in the poor house.

Cheap Eats: the Lebanese Butcher

My first dining experience at the Lebanese Butcher wasn’t a home run, but I would go back.  The baba ghanoush was tasty while the hummus left me wanting for more flavor—garlic?  For dinner, I had the chicken shawarma.  Juicy delicousness is the only way to describe the chicken, although I would have enjoyed a fluffier pita. The pitas at the Lebanese Butcher are thinner than the cheap napkins dispensed at the table. The best part of the plate--a garlicky tzatziki sauce that accompanied the shawarma. I call this stuff magic. Magic was so good, if someone slathered it on the pavement, I would lick it dry. Marcus had the lamb shawarma, which was, unfortunately, dull and dried out.  As it was close to closing time, the cook brought us some free bakalava and tea (or do they give this to everyone?).  It was a nice way to end the meal.

 

The experience wasn't perfect.  Yet, I would go back to the Lebanese Butcher for a few reasons.  I need to try the falafel and grape leaves dishes.  And I really liked the feel of the place.  Most people note the hole in the wall décor as a negative. I liked the experience.  Seriously, where else would I get to see the brains of so many different animals? Or shop around for imports from Beirut?   The adjoining market is a mini-transport to a country I've never visited.  A trip through the crowded aisles, filled with tahini, lentils, and lebanese soda, was just enough to temporarily satiate my never ending wanderlust.

p.s.,the Lebanese Butcher is on Washingtonian's Cheap Eats List.  Check off another one for team arugula files.

Quail Egg and Smoked Salmon Toasts

Here's Eric Ripert making Quail Egg and Smoked Salmon Toasts. I love this series. Ripert makes these little fancy dishes with a toaster oven.  The videos are very effective. Not only do I want to make these little treats, I'm convinced I need a toaster oven to do it. You know, because the heat that comes from my conventional oven is different.

Cheap Eats: Comet Ping Pong

Tonight I went to Comet Ping Pong on Connecticut Ave near Politics and Prose. I’ve heard mixed reviews, but it is on Washingtonian’s Cheap Eats List and in my quest for checking off EVERY restaurant, I quite frankly had no choice.  THEY made me do it.

Comet’s menu features pizzas, mostly.  There are a few salad choices, wings, and a lone meatball sub.  All of the people in my crew ordered pizza: one pepperoni, one meatball, a “Smoky Joe” (bacon, gouda, and smoked mushrooms), and a “Softie” (soft shell crab, thyme, lemon, garlic, and caramelized onions).  You can probably guess which one I ordered.

The soft shell crab pizza was the best, easily.  The flavor combinations were bordering on perfect.  The fresh squeezed lemon added a bright zingyness to each slice.  The thin pizza crust, unfortunately, was a little chewy, which is why if you visit Comet it’s best to order more unusual topping combinations, like the bacon gouda and smoked mushrooms, rather than stick with pepperoni or meatball.  The sauce and crust are not good enough to carry traditional pizza toppings to the next level. You just end up with an average pizza.

The pizzas are “individual size” and priced from $7.95 to $17.00.

There are three ping-pong tables in the back (FREE!). Sadly, they were setting up for a live show, so no ping-pong for us.

If you live in the neighborhood, or you are buying books at Politics and Prose, Comet Ping Pong is a great place to stop in and have a casual dinner. Otherwise, it is a little out of the way.

Poll: Thoughts on Eating Crabs and Sustainability

 How do you feel about eating crabs from the Chesapeake Bay?

• Why should I eat less crabs, there are plenty more in the bay
• I eat crabs, but feel a little guilty about sustainability issues
• I do not eat crabs because of sustainability issues
• I've never really thought about crab sustainability, but maybe I should

Created on Aug 8, 2008

View Results

poll by twiigs.com

Are Maryland Blue Crabs Sustainable?

Blue Crabs, originally uploaded by Tess.

A recent commenter on this website prompted me to do some research on the sustainability of local blue crabs.  I love crab, particularly crabcakes.  I order them every chance I get. Of course, I don’t want to be responsible for depleting the Bay’s supply, so I did some checking around.  Here is what I learned:

According to the Blue Ocean Institute, "blue crabs mature early and carry their eggs for a short period, making them more resilient to fishing pressure than other crab species.”  Despite this, Maryland blue crabs are dwindling rapidly.  Because of coastal erosion, over fishing, and disease, “the blue crab population is down 70 percent since the 1990s,” says the Bay Journal.  The data certainly tell a bleak story: a survey conducted by the Maryland Department of Natural Resources and the Virginia Institute of Marine Science “showed the number of adult crabs at about 120 million adults. In the 11 years from 1997 through 2007, the number of adult crabs averaged 150 million. In contrast, adult crab abundance averaged about 300 million between 1990 and 1996.”

There is good news.  In the interest of sustainability, Maryland and Virginia have moved to reduce female crab harvests by 34 percent.  (I think the collapse of the local oyster industry is still fresh in everyone's mind).

Unfortunately, the restrictions are hitting fishermen hard, a recent Associated Press article reported.  “I want to make a living on the water," says Randy Plummer, a chain-smoking 19-year-old who works on Kellam's crab rig. "But there ain't no future in it. Everybody knows that."

Sounds like doomsday for Chesapeake Bay crabs.

The seafood watch lists provide conflicting reports on eating crabs.

The Monterey Bay Aquarium’s Seafood Watch List has blue crabs listed as “Good Alternative,” which basically means go ahead and eat them.   This label is not the best, as in "Good Choice," but they are not on the “Avoid” list.  They note that Maryland in particular has made efforts to regulate sustainable harvesting.

The Blue Ocean Institute gives blue crabs a yellow fish symbol.  Translation: “Some problems exist with this species' status or catch/farming methods, or information is insufficient for evaluating.”

So I'm a little confused. Clearly, the Chesapeake Bay holds fewer crabs than it did before we decided to gobble them up.  But, it seems that in a rare example of cooperation between fishermen, scientist, and politicians, that efforts to manage the sustainability of blue crabs are underway.   So does that mean, since, ostensibly, policymakers are managing the industry and reducing harvesting, that we can eat the crabs that are harvested? Is eating crabs guilt free?   I would like to think so, but I know my judgment is clouded with thoughts of where I'm getting my next crabcake.

Of course I can! Pickles?

Of course I can!, originally uploaded by Boston Public Library.

I'm really tempted to start canning, but I feel constrained by my small kitchen. Any thoughts out there on canning? Is it fun? Tasty? Satisfying?

I'm putting together a canning project for the weekend...stay tuned.