Skip to main content

Freshly Dug Potato Salad #FarmersMarketWeek


This week, Christie of A Kitchen Hoor's Adventures and Cynthia of Feeding Big have us celebrating the bounty of farmers' markets. "If you can buy it at a Farmer's Market and can use it in a recipe...share it!" they urged.


#FarmersMarketWeek Monday Recipes

My Local Bounty
I am fortunate to live in an area where we get locally-grown, organic, seasonal food directly from farmers every week of the year. The only week our farmers' markets are closed is the week between Christmas and New Year. Granted, the offerings vary; but that's the seasonal part. We get whatever is being harvested right then and there.


My friend Farmer Jamie of Serendipity Farms kicked off a new model for her produce. She has a virtual market stand on social media. Each week, she posts what she offering. If you want in, you let her know, send her money, and pick up at the farm.


The week I was preparing for this event, she was offering a selection of summer squash, potatoes, beets, cucumbers, cabbage, and tons of herbs and greens. It was perfect!


For this dish, I decided to use the freshly dug Yukon Gold and Pink Désirée potatoes to create a mayonnaise-free potato salad by tossing the potatoes in a fresh pea shoot pesto.

Ingredients

  • 5 to 6 medium potatoes (I had Yukon Gold and Pink Désirée potatoes, but use whatever you have)
  • water
  • salt
  • pea shoot blossoms for garnish, optional

Pea Shoot-Cashew Pesto
  • 2 C fresh pea shoots
  • 2 cloves garlic, peeled and pressed
  • 1/2 C raw cashews
  • 1/2 C shredded parmesan
  • juice from 1 organic lemon 
  • 1/4 C or so of olive oil
Procedure

Pea Shoot-Cashew Pesto
Place all of the ingredients into the blender. Pulse a few times, drizzle in olive oil, and resume pulsing.  Pulse. Oil. Pulse. Oil.

If you want a smoother, sauce-like pesto, add more olive oil and blend longer; if you want a chunkier pesto, use less oil and blend for less time.  So simple. So fresh. So fragrant.

Potatoes
Bring large pot of salted water to a boil. Scrub potatoes and cut into ¼ inch slices. Cook potatoes until fork tender, approximately 15 to 20 minutes. Drain potatoes well and place in large mixing bowl. Let cool for 5 to 10 minutes. Spoon in pesto and stir gently to distribute and completely coat the potatoes.


Serve immediately or chill before serving. Garnish with fresh pea blossoms, if using.

Comments

  1. I love how rustic and fresh this potato salad is. What do you recommend as an alternative for pea shoots if we can't find any? Spinach? Or peas?

    ReplyDelete
    Replies
    1. Thanks for stopping by, Val. If you can't find pea shoots - I know that's a tough one - I would use a mixture of fresh peas and herbs. Spinach isn't a bad idea either. It won't be exactly the same, but it will be delicious. Let me know if you try it.

      Delete
  2. There is nothing like a freshly dug potato! I love this idea, but may have to sub for pea shoots too.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa