Farmer's Market - 29 Oct 2016 (Black Salsify Day, Month of Fog, Year225)

[neotoma]

Quince, Juliette and Magnes pears, black pepper chevre, honeycrisp and golden delicious apples, melomakarona, and white chocolate pumpkin spice cake. I'll be making two batches of ginger-pear conserve, keeping the different varieties separate to see if the exquisite flavor of the Doyenne du Juliette is preserved.

The Whole Foods had two whole monkfish at the fish counter today -- I have recipes for monkfish filets, but not for whole monkfish, which are bigger than serving platters.

Comments

[pleasance]

Followed the link to the monkfish Wikipedia page and my first thoughts hilariously were, 'who thought that thing would be good eats?' and 'why Is monk in the name?'

[neotoma]

People who thought that monkfish would be good eats were probably fishermen who hadn't caught anything else that day. I mean, you've talked to ellen_fremedon -- Icelanders got so desperate that made fermented shark into a cultural dish.

I have no idea why monk is the name. The real question is why is one of the alternate names 'goosefish'?!