Cod Cakes and Sauce

I made some cod cakes for Christmas Eve and used a sauce from a different fish cake recipe. It was a hit with the family, particularly since the cod cakes had no bread inside. Here are the recipes.

The Cod Fish Cakes are from a user named DRAGON11 at

2 large potatoes, peeled and halved
1 lb cod fillets, cubed
1 tbsp butter
1 tbsp grated onion
1 tbsp chopped fresh parsley
1 egg
3 tbsp oil for frying

  1. Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
  2. Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
  3. Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
  4. Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

The sauce is a Dijon Tartar Sauce from a user named chia2160 at Mix the following ingredients together and refrigerate.

1/2 cup mayonnaise
3 tbsp chopped onions
3 tbsp pickle relish
2 tbsp lemon juice
2 tbsp Dijon mustard

I used a homemade green tomato relish and homemade country Dijon mustard.

Local Thanksgiving 2016

At long last…
the posting of the menu and sources for Thanksgiving 2016.




Chicken Soup (recipe) from chickens from Stuart Family Farm. Carrots, celeriac, onions/leeks, garlic, and parsley from Fort Hill Farm. Served with brown rice or small bowtie pasta: not local.

Main Course




Local Thanksgiving 2014

Another year and whew—that sure went by fast! Once again, I am grateful to my farmers who coax up life from the soil and provide me with food and nourishment all year long. I am grateful for my family—and yes, three generations of us can work together in the same kitchen at the same time. And I am super grateful that the power stayed on through the early snow.

I apologize in advance for the dearth of pictures. I completely forgot about the camera and the blog between the appetizers and dessert. We really did have soup and a main course.





Chicken Soup (recipe) with bowtie pasta and/or brown rice made from chickens from Camp Roads Farm, Kent, CT and Ox Hollow Farm, Roxbury,  Carrots, parsnips, celeriac, and onions from Fort Hill Farm, New Milford, CT. My own parsley. Brown rice and pasta: not local.

Main Course


See last year for a photo—almost, but not exactly the same.


Now here I am with my annual Pie For Breakfast Day ritual behind me and my turkey bone broth happily simmering on the stove. Hope everyone had as great a Thanksgiving as I did.

Foraging for Thanksgiving – 2014

Because we are both hunters and gatherers…

Yes, I already have lots of things I’d preserved and stored from the summer. And I had a number of things I’d gotten last Saturday at the Westport Farmers Market. But one still needs MORE.

The Saturday before…

This year, I changed it up a bit and instead of the usual tradition of the New Haven market, I went up to Litchfield.

First stop, Arethusa Farm Dairy in Bantam, CT for cheese, butter, sour cream, egg nog, and as long as I was there, a dish of ice cream to keep me going.


Since I was in Litchfield and so close, off to the Litchfield Hills Farmers Market. I scored spinach and arugula from Maple View Farm, some veggies from Wild Carrrot Farm, and some Cato Corner cheese for Thanksgiving and lots of other things for post-Thanksgiving real life.


Then down to New Morning in Woodbury, CT for other things…like my milk…and an assortment of non-local, but essential, Thanksgiving items (olives, bell peppers, pistachios, rice, lemons and limes, and more things like that).


Then to Maple Bank Farm in Roxbury, CT for yet more apples, Brussels sprouts, Lyman’s Cider. I already got my choice, hand-selected by Howie Bronson sugar pumpkin last week.


Then on to Ferris Acres Creamery in Newtown, CT to pick up my ice cream order.


This picture was taken at 4:30. The last of the crowd had just left. They were only supposed to be open until 3 PM!

The Tuesday before…

First stop, Quattro Farm Store in Pleasant Valley NY for the turkey, heavy cream, some more veggies from the Migliorelli’s, flour and corn meal from Wild Hive, and some NY beer (and some other stuff not for the holiday).


There’s Carmella (who I was delighted to finally meet) and her granddaughters.

Then on to Sport Hill Farm in Easton, CT, for cauliflower and whatever else one might find!


I think I have enough now.