So credit where credit is due.  First off, the pork is from Crooked Gap Farm, and the tomatoes I've been buying are from Butcher Crick Farms.  Over all I've been thrilled at the experience that I've been having lately at the market.  So for the first time, that I've noticed, there is fresh fish at the market.  Hassevoort Farms started up a fish farm.  While I was waiting for my fish to be filleted they were talking to another customer and he was describing main stream fertilizer (made his soil salty), organic fertilizer (too expensive) and so they started to do this as a method to produce their own fertilizer.  And so the bones and skin from my filleted fish are headed back to be ground up and recycled.  I'm curious how it will taste, especially since when I cook them tonight they'll be less then 48 hours out of the water.

• Crispy Breaded Tilapia with Classic Tartar Sauce
• Grilled Steak Burgers (p10 August/September 2011 Cook's Country) (well not so grilled)
• Peach, Pancetta, Lettuce, and Tomato Sandwiches (p47 August/September 2011 Fine Cooking) (some minus the peach, perhaps)
• Tuna Salad Stuffed Tomatoes (at the suggestion of Jennie Smith from Butcher Crick Farms)
• CBLT (Chicken, Bacon, Lettuce, and Tomato)