A Local Saturday Night Supper on Valentine’s Day

For Saturday night supper this week, Greg headed to the Palisades Indoor Farmers Market. He came home with the makings for what ended up being a completely local meal. In February. Imagine that! Long Island scallops with potato-parsnip puree and sauteed beet greens:

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Yes, so here are the parsnips and the beet greeens, grown by Gajewski Farm farm in Orange County.

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Cut up the potatoes and parsnips and boil in water and salt until they’re tender, about 20 minutes.

Scallops, from Pura Vida Fishery in Hampton Bays.

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And oysters from same:

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The hunna, opening the oysters:

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Gorgeous:

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Also very pretty, the flowers hunna got me for Valentimes Day:

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So the parsnips and potatoes are ready:

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We put them through a ricer and then added butter and cream:

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And then seared off those scallops in a screaming hot cast iron pan:

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Voila: local Valentimes Dinner:

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