The Lodge sold out of Monkfish last night, Saturday is fish night. Sunday no monk sold, stuck holding 10 lbs. The dish was to be sold as local Montauk Monkfish, pea pods from East Hampton, yellow wax beans from Sag Harbor, garlic & basil from our garden. The garlic buds were tossed with all else in the pan and they held shape, curly and bright green. The staff was thin this evening, 2 waiters, one hit. No specials sold.
At the Little Kitchen garlic buds are reaching for the sky, the base of each plant almost as thick as my “pinky finger”. Behind The Lodge my plants are smaller and more plentiful. This recipe represents the seasons’ first garlic bulb harvest. Read More »