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	<title>Yankee Cook &#187; CSF</title>
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	<link>http://www.yankeecook.com</link>
	<description>One frugal New Englander&#039;s food blog</description>
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		<title>Flounder Meuniere</title>
		<link>http://www.yankeecook.com/flounder-meuniere/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=flounder-meuniere</link>
		<comments>http://www.yankeecook.com/flounder-meuniere/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 16:41:22 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=5003</guid>
		<description><![CDATA[Sole and flounder are similar in that they&#8217;re both flatfish and they share similar tastes and textures. They are both also difficult to fillet without a good sharp knife. We got five yellowtail flounder from our fish share last week. We&#8217;ve gotten flounder a few times from the share and often I&#8217;ve not done the [...]]]></description>
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		<title>Pan-Fried Rosemary Cod</title>
		<link>http://www.yankeecook.com/pan-fried-rosemary-cod/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=pan-fried-rosemary-cod</link>
		<comments>http://www.yankeecook.com/pan-fried-rosemary-cod/#comments</comments>
		<pubDate>Mon, 15 Mar 2010 19:09:10 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2823</guid>
		<description><![CDATA[This was the final week of our fish share until the next season which starts in the spring. We got a lovely cod. Fresh cod is so delicate, it deserves to not have its flavor masked by other things. In this case, lemon adds a bit of zing and fresh rosemary lends its mellow flavor [...]]]></description>
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		<title>Fried Northern Shrimp</title>
		<link>http://www.yankeecook.com/fried-northern-shrimp/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=fried-northern-shrimp</link>
		<comments>http://www.yankeecook.com/fried-northern-shrimp/#comments</comments>
		<pubDate>Sat, 20 Feb 2010 16:03:44 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2163</guid>
		<description><![CDATA[Yesterday was fish share day. We picked up the last 5 lb bag of beautifully fresh native Northern Shrimp of the season from our Community Supported Fishery. Northern shrimp are the only shrimp native to New England and from what I understand, they&#8217;re only around in the middle of winter. So this is the end [...]]]></description>
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		<title>Greek Style Cod Soup</title>
		<link>http://www.yankeecook.com/greek-style-cod-soup/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=greek-style-cod-soup</link>
		<comments>http://www.yankeecook.com/greek-style-cod-soup/#comments</comments>
		<pubDate>Fri, 22 Jan 2010 17:24:46 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Dairy-Free]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1625</guid>
		<description><![CDATA[This week&#8217;s Community Supported Fishery catch was cod. We currently have a freezer full of fish cakes and we&#8217;ve roasted quite a few fish whole since signing up for the CSF. So I decided to set Wayback Machine to 2006 and go over to my trusty recipe box for ideas. I had worked on this [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Easy Rustic Northern Shrimp</title>
		<link>http://www.yankeecook.com/easy-rustic-north-atlantic-shrimp/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=easy-rustic-north-atlantic-shrimp</link>
		<comments>http://www.yankeecook.com/easy-rustic-north-atlantic-shrimp/#comments</comments>
		<pubDate>Sat, 16 Jan 2010 04:01:30 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Cooking with wine]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Locavore]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1470</guid>
		<description><![CDATA[We had our first pick-up of shrimp from our fish share this week. A five pound bag of these little fellas, freshly plucked from the ocean only hours before. Very exciting!
This recipe is basic but delicious. The shrimp are cooked whole and peeled at the table. It&#8217;s not necessary to devein because of their small [...]]]></description>
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		<title>Baked Pollock</title>
		<link>http://www.yankeecook.com/baked-pollock/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=baked-pollock</link>
		<comments>http://www.yankeecook.com/baked-pollock/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 03:13:05 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=947</guid>
		<description><![CDATA[This week&#8217;s fish share catch was a 30 inch, 4 lb pollock. I&#8217;m not a huge fan of filleting fish because it&#8217;s a lot of work for a bland result. Like meats, fish cooked bone-in has far more flavor than a boneless fillet. It&#8217;s like comparing a piece of whole roasted chicken to a boneless, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tarragon Pollock with Herbed Figs</title>
		<link>http://www.yankeecook.com/tarragon-pollock-with-herbed-figs/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=tarragon-pollock-with-herbed-figs</link>
		<comments>http://www.yankeecook.com/tarragon-pollock-with-herbed-figs/#comments</comments>
		<pubDate>Fri, 23 Oct 2009 03:52:02 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=142</guid>
		<description><![CDATA[We are members of a CSF &#8211; Community Supported Fishery. It&#8217;s similar to a CSA, but instead of produce, it&#8217;s fish that comes fresh from the ocean that morning. Whatever is caught is what we get. Today&#8217;s catch was pollock.
This dish is similar to meuniere, except I added fresh tarragon to the butter. Tarragon gives [...]]]></description>
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