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Spotlight on Rick GETTING TO KNOW RICK CALDWELL
If you are lucky enough to have met our foreman and lead arborist here at Trout Brook Landscaping, Rick Caldwell, you are already acquainted with his charm, infectious laugh, and dedication. Rick’s knowledge, experience, and degree in horticulture give him a uniquely creative yet careful approach to everything
from landscaping design to pruning. His multiple professional endorsements, training, and continuing education in the use
of state-of-the-art tree care equipment and heavy machinery also make him and his team at Trout Brook Landscaping expert at hazardous tree removal and emergency storm mitigation. Rick is a long time CT resident with deep ties to the tree care industry in the central CT River Valley. An Army veteran, Rick has spent nearly 25 years perfecting and mastering his trade. On the West Coast, training in the Seattle, WA, area for a decade, he developed and nurtured both his professional skills as well as his abiding appreciation of the natural world. He enjoys his role running a small but highly skilled crew of technical tree care professionals at Trout Brook Landscaping in West Hartford, CT. “Working for Andrew has only strengthened my commitment to providing superior quality, value, and integrity in tree care.” Even in his free time at home, Rick is an avid gardener and horticulturalist. He enjoys hiking local trails, kayaking, and beachcombing with his wife and dog. In the winter off-season, he can often be found in his workshop, crafting anything from custom knife handles and charcuterie boards to sculptures, utensils, and whimsical walking sticks. He often repurposes scrap wood from jobs for his woodworking projects. Thank you Rick, we appreciate your hard work, positive attitude, and dedication to mentoring those new to the industry!
Want to enjoy the decadence of the holiday season without adding too much to your waistline? Swap red meat for fish and serve this delicious, easy dish. Ingredients Crispy Fish With Brown Butter Sauce Inspired by BonAppetit.com
• 1 tbsp olive oil • 4 5-oz Chilean sea bass or salmon fillets, skin-on • Salt and pepper, to taste • 6 tbsp unsalted butter, cut into pieces
• 1/2 cup blanched
hazelnuts, chopped
• 2 tsp lemon juice • Lemon wedges, for garnish
Directions
1. In an unheated skillet, add oil. Season fish with salt and pepper, then add to skillet (skin-down). 2. Heat the skillet to medium and cook for 4 minutes. With a spatula, press each fillet down, rotating between fillets every few seconds. When the skin begins to crisp, stop pressing and cook 8–10 minutes, then flip and cook for another minute. Remove the fish. 3. Wipe the skillet clean and return to medium heat. Add the butter and hazelnuts. Heat, swirling continuously, until butter foams and browns. Remove from heat. 4. Stir in lemon juice and season to taste. Pour over fish, garnish, and serve with salad.
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