in wild-caught organisms can be an
environmentally friendly strategy if localharvest
it provides economic incentives for
fishermen to keep their local ecosys-
tems healthy.
What’s Up in the October Garden
Before heading to
the pet store, do a bit
by l. lee walker
of homework to find
out where the de-
sired fish comes
I
n the weeks since Florida Gulf Coast University’s Renaissance Academy organic
garden classes began on Saturday mornings at Frank Oakes’ farm, future back-
from. There are four
yard gardeners have been immersed in reading assignments and hands-on learning
Marine Aquarium Coun-
experiences. They’re busy absorbing everything from information about compost-
cil-certified retailers in the United
States—in Florida, Illinois, Michigan
ing and companion planting to pest and weed management. For good measure, a
and New Jersey—where saltwater
little Oakes trivia—“You won’t find one worm on a chemical farm”—has inspired
fish have been verified to be sustain-
even armchair gardeners to dig in and learn about container gardening.
ably collected or cultured and then
properly handled throughout the sup-
October’s Garden Watch spotlights garlic chives (Allium tuberosum), an
ply chain. A new licensing program
excellent grass-like border or container plant that thrives through every Florida
should increase the number of stores
season, growing well in moist soil or drought conditions. The white stems and
supplying MAC-approved fish.
Reef Protection International’s
green leaves add flavor to salads, stir fry dishes, omelets, soups and cream cheese
Reef Fish Guide (ReefProtect.org/
and make a delicious herb butter. Harvest by cutting the plants off at ground level.
fish_guide.htm) further assesses
In addition to boosting flavor, garlic chives pack a nutritional punch. Low in
popular marine species based on
four criteria: survivability in home
fat but high in dietary fiber and protein, chives contain substantial vitamin C and
aquaria; abundance in the wild;
carotene and are a good source of calcium. They also contain vitamins B-1 and B-2.
availability and potential for captive
breeding; and the collection methods
used. Local hobbyist groups can be
Roasted Garlic Saffron Soup
other good sources of information
(with grilled ciabatta bread)
and, occasionally, homebred fish
Serves 6
stock.
Finally, make sure any kids in the 3 whole heads of garlic
house don’t harbor a Finding Nemo
½ cup olive oil
fantasy. Releasing non-native species
1 Vidalia onion, chopped
into the wild can cause ecological
problems, particularly if those species
1 celery stalk, chopped
become established populations. Do
1 quart vegetable broth
not dump an unwanted fish in a pond
Saffron, to taste
or flush it down a toilet. Instead, find a 2 cups fresh cream
new home for a fish that has worn out
Salt, to taste
its welcome, perhaps with a local pet
White pepper, to taste
store.
The best of all worlds is to avoid
1 Tbsp chopped chives
getting into such a situation in the
first place: Make sure to buy only fish
species that won’t grow too big for
Cut garlic heads in half and roast in a 380-degree oven until tender. Let cool
the designated aquarium and won’t
and peel; set aside. In a large stockpot, add olive oil, onion and celery. Sautee
start turf wars with their tank-mates.
until onions are slightly golden. Add vegetable broth, garlic and saffron. Sim-
As with any other purchase,
mer for 10 minutes. Remove from pot and place in blender. Blend until smooth.
the greenest choice will be
Return to pot. Add cream, salt and pepper. Bring back to boil for 3 minutes. Top
the one we don’t have to
with chives and serve with ciabatta bread.
replace.
Nina Shen Rastogi
Recipe courtesy of Chef Fabrizio Aielli, owner of the Sea Salt restaurant, 1186
writes a weekly envi-
Third St. S., Naples; 239-434-7258 and SeaSaltNaples.com. The restaurant uses
ronmental column at
organic and local produce, wild-caught seafood, and poultry and meat raised
Slate.com.
naturally without hormones or antibiotics.
October 2009 1
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