Market Day: July 28
Highlights of this week's market: tomatoes, tomatoes, tomatoes, tomatoes... and eggplant, zucchini, cucumbers, eggplant, summer squash, new potatoes, greens of all kinds (kale, chard, amaranth, salad greens), herbs, berries, plums, peaches.
This Week's News
This week I'm going to take shelter under the old adage that a picture is worth a thousand words; there was so much summer bounty available at the market that I can only express it through photos. Although I will say that Kimball Fruit Farm alone had over fifteen different kinds of heirloom tomatoes, so make sure that you get to market to try at least a few of them.
Scroll down to find a recipe from Chef Robert for a fingerling potato salad; this is the perfect way to use the small new potatoes that you see at the market this time of year.
Recipe: Fresh Dug Roasted Fingerling Potato, Caramelized Onion, Confit Garlic, and Fresh Herb Salad
Ingredients
2 lbs Fingerling Potatoes
1 Large Vidialia Onion, thinly sliced
1 Cup of Peeled Garlic Cloves
½ Cup Basil
¼ Cup Finely Chopped Thyme
1 Cup Extra Virgin Olive Oil
1 Lemon
Technique
Submerge the garlic cloves in the olive oil in a small sauce pot and cook on very low heat for 30-45 minutes or until the garlic is very soft (but not falling apart) Strain and reserve the oil.
Cut the fingerling potatoes lengthwise and toss in a bowl with a splash of olive oil and salt and pepper. Place the potatoes flesh side down on aluminum foil-lined cookie sheet. Roast in a 425 degree oven for 20-30 minutes until the flesh easily gives when poked.
Cook the onions over low heat in a well-oiled saucepan until they are soft and very browned; this will take about 45 minutes.
While the potatoes, onions, and garlic are still warm, toss in a bowl with the fresh herbs. Season to Taste, and squeeze the lemon over the top right before serving
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