It’s Pot Season! | The Food Party! | Laura Stec | Almanac Online |

Local Blogs

The Food Party!

By Laura Stec

E-mail Laura Stec

About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

View all posts from Laura Stec

It’s Pot Season!

Uploaded: Sep 29, 2017

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.


What is democracy worth to you?
Support local journalism.

Comments

 +   8 people like this
Posted by Funny but true, a resident of Another Mountain View Neighborhood,
on Oct 1, 2017 at 4:02 pm

It is though...the other kind. Someone told me that anyway. A friend. Actually, more of an acquaintance. Umm, I'm not comfortable talking about this anymore.


Sorry, but further commenting on this topic has been closed.

Stay informed

Get daily headlines sent straight to your inbox.

Squid ink paella & patatas bravas: Barcelona natives bring Spanish tapas to Palo Alto
By Elena Kadvany | 1 comment | 3,528 views

Lights Out! Foods to Snuggle With in the Dark
By Laura Stec | 0 comments | 1,968 views

What to do with all those cardboard boxes
By Cheryl Bac | 2 comments | 1,956 views

Premarital and Couples: The "Right" Way to Eat an Artichoke
By Chandrama Anderson | 1 comment | 1,395 views

What did you learn last week?
By Sherry Listgarten | 3 comments | 812 views

 

Race Results Are In

Thank you for joining us at the 35th annual Moonlight Run & Walk! All proceeds benefit the Palo Alto Weekly Holiday fund, supporting local nonprofits serving children and families.

Click for Race Results