[Fishhugger] Cooking in the Village @ Los Ranchos

[info at fishhugger.com]

Come on out to the Los Ranchos Growers' Market this Saturday, August 11,
2007 for the 7th Annual Cooking in the Village event with guest chef
Jennifer James.  Chef will be preparing and sampling great local goodies
and SMOKED WILD ALASKA SALMON.  We are also celebrating the 15th
Anniversary of the Market.  Lots of great fruit, veggies, eggs,
goat yogurt/cheese, honey and more on market tables, live music and fun
for the kids.

Here are my AUGUST MARKET SPECIALS:
Sockeye Salmon Fillet (2006)~10 fillets $100 CASH (reg $16/lb)
Ground Beef~15lbs (individual 1lb packages) $100 CASH (15% discount) Beef
Stew Meat, Round Steaks & Arm Roasts $8/lb (reg $12/lb)

Find me at the following Albuquerque area growers' markets:

I will attend the Nob Hill Growers' Market this Thursday (August 9) from
3-6pm.  The market is located in Morningside Park (Lead between
Morningside & Aliso).  I will then take a 3 week hiatus from this market
only, Kenny will resume the Nob Hill Growers' Market on September 6.

Los Ranchos Growers' Market
Saturdays 7-11am
6718 Rio Grande Blvd

Corrales Growers' Market
Sundays 9am-NOON
Corrales Rd, just South of the post office

Here is what I'll have available at the markets this week:

Wild Alaska Seafood:
Sockeye Salmon Fillet~Most powerful salmon flavor, highest in Omega-3
oils, my favorite, boneless fillets.
Silver/Coho Salmon Fillet~Light in color, mild in flavor, great on the grill.
Silver/Coho Salmon Bacon~Belly cut of salmon, my favorite cut, oily and
delicious, great for salmon tacos.
Smoked Salmon~Fully cooked and cured, come try a sample from chef Jennifer
James.
Smoked Black Cod/Sablefish~highest oil content of any fish in the ocean,
juicy, smokey and delicious, fully cooked and cured.
Halibut Fillet~Boneless, skinless fillet, delicate and yummy whitefish.
Halibut Cheeks~The delicacy of halibut, comparable to sea scallops. Ling
Cod/Greenling~Another mild and delicate whitefish, boneless, skinless
fillet.
King Crab~IQF (individually quick frozen) knuckles, these are always a
favorite and easy to prepare, use in omelets and dips or eat as is.

NM Grassfed Beef:
Ground Beef~Convenient 1lb packages, great for burgers, tacos and more. 
See my August market special above.
Stew Meat~Convenient 1lb packages, great for stew, kabobs or stir fry. 
See my August market special above.
Round Steaks~About 1.5lbs each, swiss steak, fajita meat and more, I'll
have recipes on hand.  See my August market special above.
Arm Roasts~Similar to chuck roast, great to slow cook and eat all week
(keep the kitchen cool), I'll have recipes on hand.  See my August market
special above.
K.C. Strip Steaks~My favorite steak, about 1/3 lb each, great size.
Tenderloin/Filet Mignon Steaks

AVAILABLE EXCLUSIVELY AT THE LOS RANCHOS GROWERS MARKET:  Sample our raw,
unfiltered, certified organic, extra-virgin Bariani Olive Oil.  Grown,
harvested, produced and bottled by the Bariani family on their estate near
Sacramento, CA.  Our favorite olive oil, I use it for everything! 
Includes a harvest and bottling date on the label.

We currently have more NM Grassfed Beef dry-aging.  Place your bulk beef
order now (available early-mid September).  Please call or email for
details.  Also available this fall...NM Grassfed Lamb!

Alaska Update:  I finally spoke to Kenny, they have been fishing the west
side of Kodiak Island targeting sockeye.  They have been catching about
20% sockeye and 80% pink salmon.  The weather has been cooperative for
fishing, some BIG variable winds, but that typically brings more fish. 
Captain and crew are fully stocked with fuel, groceries and ice and headed
back out to the west side today to continue, let's hope they're fishy! 
Kenny is expected home from Alaska on September 1.

True Food News:  Here is the criteria set up by Gary Paul Nabhan for
making ethical choices regarding which seafood to eat and which to avoid.
1.  Ask restaurant chefs and wait staff to inform you where the fish on
the menu comes from; if they cannot assure you that it is
artisan-harvested, simply do not buy or consume it.  Head to the
locally-grown salad bar.
2.  If the locality is unknown, determine whether there are marine
protected zones nearby that are endorsed by fishermen's collectives, or
whether reports of clandestine fishing in the zone can be confirmed.
3.  Avoid and fish and shellfish-whether farmed or hatchery
reared-released beyond their natural range, particularly if they have been
genetically engineered.
4.  Avoid any farmed shrimp, fish, oysters, scallops, or clams that come
from the twelve countries where human rights abuses have occurred against
coastal communities fighting aquaculture projects.
5.  Avoid any fish or seafood caught in trawlers, and put pressure on
governments to downsize or eliminate rights to trawling fleets.
6.  Support the Marine Stewardship Council's efforts to certify certain
fish and shellfish from particular communities as sustainably-harvested,
purchasing these choices before any others.
7.  Ask all the same questions you do about seafood as you do about land
food:  is it antibiotic and hormone free?  Is it free of GMO
contamination?  Are there known land-owner/worker disputes?
8.  Avoid eating apex predators (unless MSC-certified) while learning to
creatively cook in ways that let you eat lower on the marine food chain.
9.  Look for menu descriptions, chefs' newsletters and fish market
brochures that indicate traditional ecological knowledge of indigenous
fisherfolk has been valued.
10.  Visit small-scale fisherfolk yourself, and find ways to empower them
as co-managers of the coastal fisheries to which they have ties.  Listen
to and understand their struggles.  Celebrate their traditions.  Invest in
their survival.

Eat our Fishhugger Wild Alaska Silver/Coho Salmon in Phoenix, Tempe and
Mesa at Cyprus Pita Grill http://www.cypruspitagrill.com

Our many thanks to all of you for your support.  We love feeding our
Fishhugger family quality Alaska Seafood!  Please let us know how we can
be of service to you.  As always, please forward this email to
salmon-loving family and friends.

Eat Well,
Brenna Aschbacher~Mrs Fishhugger
http://www.fishhugger.com
505.385.9480
602.286.9233

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