Sunday, August 6, 2017

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.

3 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?

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    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.

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

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