Potatoes, Pickles, Peaches and Pork
Last weekend I enjoyed a Mediterranean Potato Salad and I haven’t been able to get it out of my mind. With new potatoes and green beans appearing at the market, it’s the perfect versatile dish I’ll certainly be having again and hope you try it too. Here’s a basic recipe for a side salad which goes well with grilled R&M Farm or Farm Eats meats. The addition of Pura Vida smoked salmon or tuna, anchovies, Goode and Local bacon, Wrights or R&M Farm hard boiled eggs, garbanzo beans or feta can make it a full meal deal. Doc Pickle has lots of ideas for add-ins: olives, roasted peppers, marinated artichokes. Sliced radish, cherry tomatoes, or roasted corn kernels are also nice additions. Arlotta Food Studio has many vinegar and oil choices to enhance any salad or try 4E Farm’s chimichurri as a readymade dressing. How will YOU make this your own; please share with us on social media or at the market.
Put out a pickle platter at your next BBQ; Doc Pickle has options from sweet to sour to spicy, and all points in between. Ever tried pickle pizza? Dill pickle dip with crisp summer vegetables sounds delightful. Some say a grilled cheese and pickled green tomato sandwich on Bien Cuit or Wave Hill sourdough is a real taste treat.
Have you ever made a peach caprese salad? Combine sliced peaches and Joe Mozzarella cubed cheese with chiffonades of fresh basil and mint, then drizzle with Arlotta Food Studio olive oil and a sprinkle of sea salt. A splash of white balsamic vinegar is also nice, as well as a sprinkling of nuts or seeds. Try making this with fresh plums, apricots or cherries instead of peaches, or a combination of stone fruit.
Grill peaches with Goode and Local mangalitsa pork chops or brighten your table with this Asian slaw.
Crêpes, complete with Chef Thierry’s French accent, continue to delight at Escargot Voyageur. His weekly specials are a tomato salad and a Tropical Pork entree, along with his usual selections of quiche, savory turnovers, escargot, and creme brûlée.
We’re thrilled to introduce a new, plant-based food truck to our Morning Glory Markets family. Carlos Alonso, of XOLO, crafts exquisite Mexican favorites with a twist: they are completely meat-free though you'd never know it. Treat yourself to a breakfast burrito or torta or carnitas taco made with shredded mushrooms; you will not believe the depth and flavor of his vegetarian creations! For the time being, XOLO accepts only cash so plan accordingly!
See you on Sunday!
