Hah! Got you to look :)
Actually, it’s potato season Food Partiers! and there is nothing like a freshly harvested potato from your garden, or your favorite farmers market. They are alive and kicking with young carbohydrates, not those aging carbos we get from grocery store potatoes. This really makes the difference – the result is a sparkly-jump-up-and-fill-your-taste-buds effect. I wonder what the science behind that is? Unlike a carrot or a banana, high-vibe potato carbohydrates don’t seem to stay oh-so-fresh for oh-so-long, so get them NOW from the farmers market.
This month, we did a quick and delicious recipe for Cooking at the Market, a monthly chef’s demo at the Portola Valley Farmers Market, using the market potatoes and peppers that are in prime form right now. Enjoy it and say ole’!
Salvadorean Sausage Veggie and Potato Hash
Recipe adapted from Taciane Souza
2 tablespoons olive oil
1 medium red onion
2-3 potatoes cut in small dice
1 farmers market pepper, diced small
3 cloves garlic
1 ear corn, shucked
1 pound chorizo (we used Artesana)
1/2 bunch of fresh flat-leaf parsley, chopped
smoked paprika, garlic powder, salt
freshly ground cumin and white pepper
Jalapeno for garnish
Stock or wine to deglaze
RC Greens to garnish
Preheat sauté pan.
Peel and finely chop onion and mince garlic, chop chorizo.
Heat oil in large sauté pan and cook the onion 3 -4 minutes. Add the potatoes and peppers and saute 5 minutes, or until almost cooked through. Cover the pan if you need more condensed heat. Add garlic and deglaze with stock or wine as needed.
Add the corn and brown slightly. Add chorizo and cook through.
Sprinkle with garlic powder, pepper, paprika, cumin and parsley to taste.
Garnish with thinly sliced jalapenos and RC Greens.
The Portola Valley Farmers Market is every Thursday, 2 PM - 6 PM, year-round. Find Redwood City-based RC Greens and San Mateo-based Artesana Sausages at the market. Thanks to Bianchini's Market - this month's Cooking at the Market sponsor.