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
- Aunt Mary's Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
- BBQ Corn on the Cob with Dilled Butter by Red Cottage Chronicles
- Beef Tacos with Peppers, Onions & Salsa Verde by Books n' Cooks
- Blistered Tomato Dutch Baby by A Kitchen Hoor's Adventures
- Blueberry Crisp for Two by Family Around The Table
- Blueberry Scones by The Freshman Cook
- Cherry Stout Jam by The Redhead Baker
- Farmer's Martket Frittata by New South Charm
- Freshly Dug Potato Salad by Culinary Adventures with Camilla
- Intro post by Bear & Bug Eats
- Israeli Salad by Caroline's Cooking
- Marinated Mozzarella and Tomato Appetizers by Jolene's Recipe Journal
- Peach Bourbon Jam by Feeding Big
- Peaches and Cream Overnight Oats by Cooking with Carlee
- Strawberry Mango Jam by Palatable Pastime
- Summer Overnight Oats by Simple and Savory
- Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden
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.
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
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.
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.
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?
ReplyDeleteThanks 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.
DeleteThere is nothing like a freshly dug potato! I love this idea, but may have to sub for pea shoots too.
ReplyDelete