TABLE OF CONTENTS

I.Salmon Recipes

II. Scallop Recipes

III. Mushroom Recipes

IV. Haddock/Cod Recipes

V. Sauces and Sides

VI. Cocktail Recipes

Salmon is found at the General Store as fresh farm-raised fillets sliced in approximately 8 oz skin-on portions.  If desired, the skin can be cut off with a sharp flexible knife. The fillet is best cooked simply; seared, broiled or baked, to bring out its flavor.  The recipe that follows is for a simple pan-seared salmon fillet. I would recommend a side of fluffy boiled rice and a simple salad like the Harvard General Store Spring Salad or the Beet and Blue. 

Pan-Seared Salmon Fillets 

Salmon

Olive oil

Kosher salt

Pepper

Lemons, sliced in medallions

Flat-leaf parsley, chopped

First, slather the fillets in olive oil, kosher salt, and freshly cracked pepper, then sear the fillets skin side down in a cast iron skillet lightly coated with olive oil and sprinkled with kosher salt. The skin should caramelize to a crackling crispness in 3-4 minutes. Place medallions of lemons next to each fillet, then using a thin metal spatula, turn the fillets over onto the layer of lemon medallions, being careful not to tear the skin; the lemon medallions will lift the fillets off the hot surface of the pan and protect the fish from burning. Reduce the heat and cook to an internal temperature of 125°. The meat should be moist and juicy. Remove immediately and plate. The lemons can be used as a garnish by dipping them in chopped, flat-leaf parsley. 

Cedar Plank Grilled Salmon (Coming Soon)

Taku Salmon and Orange Soy Sauce (Coming Soon)

Pan Seared Scallops

Sea Scallops at the General are wild and relatively small compared to farm raised.  They are fresh caught and delivered to the store fresh from the Boston Docks on Friday afternoons.  They are sweet and tender.  We package them 10 to a bag and this generously serves two.  

They can be simply cooked by pan searing in a large cast iron skillet.  To begin preparation, remove the small tough shell muscle from the meat proper and toss the meat in a small metal bowl with kosher salt and powdered white pepper.  Place flat side down in a hot cast iron skillet, coated with olive oil.  Do not crowd.  The first side down should caramelize in about 3 minutes.  Turn over each scallop individually with a set of tongs and sear the second side which should take only a minute or two at most.  Place on a serving platter caramelized side up.  Spritz with a lemon wedge.

A simple cream and lemon butter sauce with chopped parsley can be prepared and used to moisten a side of white rice.  Serve with a salad or HGS Succotash.

Haddock is a lighter, more delicate fish than cod and it pan-sears as well as broils nicely, but my recipe here is for breaded and baked.  The breading holds in the moisture and browns nicely when buttered, adding a toasty flavor. The haddock at the General is already portioned into 8 oz. single servings.

Breaded and Baked Haddock Fillets (serves 2)

2 - 8-oz haddock fillets

¼ cup or so of heavy cream

1 cup or so of “Progresso-like” plain bread crumbs ( I would not use panko bread crumbs)

Kosher salt and white pepper

4-6 Tbsp. salted butter, thinly sliced

On a platter or cupped plate, dredge the haddock fillets in heavy cream.  Sprinkle with a pinch of kosher salt and white pepper and let sit for a few minutes.  On another plate sprinkle the bread crumbs evenly.  Lift and drain the fillets and press into the bread crumbs. Turn fillets over and press the other side, patting loose breadcrumbs into the missed spots.  You should have an evenly and completely breaded fillet.  Let sit for 10 minutes to set the cream and the crumbs. Transfer the fillets to a buttered, preheated baking sheet (I always cover with aluminum foil).  Arrange thin slices of butter on top of the fillets to nearly cover, and slide baking sheet onto the top shelf of a preheated 400° oven. Turn the oven down to 350° and bake until the fish reaches an internal temperature of 125°. This usually happens rather quickly in 5-10 minutes.  If concerned, check it often.  If the breadcrumbs are not brown enough when it's done you could put the fillets under a broiler for just a minute or so.  The fish should be creamy, not flakey.

Goes well with roasted carrots, asparagus or broccoli.  

Mushrooms

At the Harvard General Store we carry organic locally grown mushrooms from Fat Moon Farm in Westford.  They come in many shapes and sizes, the most unique of which is the Lion’s Mane Mushroom. This mushroom exhibits a bushy mane-like appearance (thus its name), pure white in color, and can be cooked in a variety of ways.  It’s odd appearance and most home cooks’ unfamiliarity keep this mushroom out of most kitchens.  When finely shredded, par-cooked, and appropriately seasoned these mushrooms resemble fresh crabmeat in flavor and texture.  They are a perfect vegetarian alternative for one of my favorite summertime treats, Crab Cakes.

The mushrooms from Fat Moon Farm are very dry and fresh.  They do not need a lot of cleaning but could be rinsed and patted dry.  In contrast, foraged mushrooms will have a higher water content and you may see some recipes online that recommend spending a lot of time drying and cleaning the mushrooms.  I found our mushrooms to be ready to go with little pre-preparation.  

Lion’s Mane “Crab” Cakes  (makes 4 large or 6 small slider cakes)

with a Seafood Lemon Aioli

1/2 pound finely shredded and chopped lion’s mane mushrooms

1 cup finely sliced and chopped yellow onion

4 large cloves garlic, diced

1/4 cup thinly sliced and chopped red (or multi-colored) sweet bell peppers

1 cup or more bread crumbs 

2 large eggs, beaten

Handful of flat leaf parsley, chopped 

Kosher salt and pepper to taste

3-4 Tbsp butter, softened to room temperature

Dash of cayenne pepper (you could experiment with Old Bay Seasoning, too)

4 - 4” brioche rolls, or 6 - 3” brioche slider rolls 

Shred the mushrooms into fine slivers and then chop roughly. Slice and chop the onions, peppers, parsley, and garlic, and mix together in a large metal bowl with the chopped mushrooms and cayenne pepper.  

In another bowl, mix the bread crumbs, beaten eggs, and softened butter into a paste.

Par-cook or sweat the mushroom mixture in a large cast iron skillet coated in olive oil and/or butter on low heat for at least 15 minutes to release the water content of the peppers and mushrooms.  Heat long enough to remove all the water from the skillet and allow the mixture to brown slightly. Salt and pepper to taste. 

Remove the mixture from the heat and let cool, then mix thoroughly into the bread crumb and butter mixture.  Form into 4 patties about 4” in diameter, or 6 small patties about 3” in diameter, and let sit in the fridge for 15 minutes or more to set the butter.  I recommend making the smaller slider cakes for ease of preparation and handling. 

In the meantime, butter and toast the brioche rolls and prepare your aioli. Remove the cakes from the fridge. Coat a cast iron skillet in oil or butter and pan-fry the cakes on medium heat for a few minutes on each side until they are heated through and golden brown. Remove cakes from the skillet and assemble each on a brioche roll bottom already spread with aioli and chopped romaine. Drizzle more aioli over the cake, cover with the brioche roll top, and serve!

Sauces and Sides

Quick Seafood Lemon Aioli

1/2 cup mayonnaise

1 clove garlic, minced

1 tablespoon chives, chopped

3 tablespoons lemon juice

1/2 teaspoon lemon zest

Kosher salt and freshly ground black pepper

Place all the ingredients together in a small mixing bowl and whisk until well blended.

Lemon Butter Sauce

1 cup or a big splash of white wine

Juice from 1 lemon

4 tablespoons salted butter

¼ cup cream

Kosher salt and cracked pepper

Handful of flat-leaf parsley, chopped

Deglaze the pan with the white wine, add lemon juice and reduce by half, melt the butter into the reduction, add the cream and stir constantly with a whisk. Salt and pepper to taste.  Stir in the parsley.  Pour into a gravy boat and serve over the rice and on the salmon if desired.

HGS Succotash

Lima beans

Corn

Red Onion

Green and Red Bell peppers

Parsley

Lemon

Salt and Pepper

Quantity is up to you! We eyeballed everything. Sweat the onions and peppers (cook on medium heat until they release their water) add the corn and Lima beans and cook for another two minutes then add a spritz of lemon, salt, pepper and parsley to taste.  Cook another minute and serve.  Can also be served chilled, just put in the fridge for 2 hours or overnight.

Cocktails

HGS Espresso Martini

1.5 oz Gracenote espresso

1.5 oz Deep Blue Russian Vodka or any vanilla flavored vodka

.5 oz Kahlua

.5 oz Bailey’s Irish Cream

Dry shake, then shake with ice, strain over a martini glass with a cocoa powder rim

HGS Whisky Sunrise

1.5 oz whisky of choice (we use Glenlevit or Jameson)

.5 oz Nellie and Joe’s Key West Lime Juice

Splash of grenadine

Lemon seltzer

Shake whisky and lime juice in a shaker with ice. In a small rocks glass with 2-3 ice cubes and lemon seltzer, strain and add grenadine last.

HGS Empress Lemonade

1.5 oz Empress Gin

Equal parts tonic water and Carlson Orchards lemonade

Fill a highball glass with ice and equal parts tonic and lemonade, slowly pour Empress shot over the mixture and watch the color change! Garnish with a lemon peel or a sugar rim.