You can find a rainbow of new potato varieties at farmers tailgate markets this week! While it’s not hard to find a way to enjoy the root vegetable, try some of these delicious potato recipes this week that put a creative spin on this summer favorite. You can find new potatoes from
Olivette Farm (
East and
Asheville City markets),
Gaining Ground Farm, and
Full Sun Farm (both at
North Asheville and
River Arts District markets).
Also, remember to visit
Southside Community Farmers Market this Sunday, July 2! This monthly market, featuring BIPOC farmers and vendors, takes place on the first Sunday of the month.
This cauliflower and potato soup uses some of our favorite summer veggies for a simple, creamy, vegan meal! Chop one head of cauliflower into florets, a few russet potatoes, and one yellow onion. Put the chopped veggies and three cloves of garlic to a baking dish. Add a teaspoon each of mustard seeds, cumin seeds, cumin powder, salt, and pepper; half a teaspoon of cayenne pepper; and a tablespoon or two of olive oil. Mix the spices and veggies together, and bake in a 450-degree oven for 35–40 minutes. Add the baked veggies to a blender along with four cups of water, and two-thirds cup of coconut milk. Blend for a few minutes until very smooth, then serve! You can find onions and cauliflower for this recipe from vendors like
Highgate Farm (
Black Mountain, River Arts District, and
West Asheville markets) and
Smallholding Farm (East Asheville Tailgate Market).
The vibrant color and sweet, earthy flavor of purple potatoes make a delicious gnocchi. Start by baking two pounds of purple potatoes for about an hour. After the potatoes are finished cooking and have cooled, peel off the skins and mash the potatoes. Mix in two-thirds cup of ricotta, one cup of parmesan cheese, a pinch of ground nutmeg, a teaspoon of salt, and half a teaspoon of pepper. Add about one cup of flour, mixing until a dough forms. Create a log with the dough on a floured surface, then cut into six even pieces. Roll a piece with your hands to create a one-inch-thick rope. Cut into one inch pieces, pressing along the back of a fork for grooves if desired. Dust with flour and transfer to a baking sheet, then repeat with the remaining pieces of dough. In batches, cook the gnocchi in a large pot of boiling water for about five minutes until all the pasta is cooked. Toss with brown butter, sage, and parmesan, and enjoy!
If you’re a fan of a classic potato salad and want to try something new, this Korean potato salad recipe is perfect! Peel and rinse about two pounds of any kind of gold or yellow potatoes. Slice potatoes and boil in salted water for at least 18 minutes. Peel and rinse two medium carrots, and add to a separate small pot, covering with about an inch of water. Bring to a simmer, cook for about five minutes, then drain and set aside. In a bowl, mix together a quarter of a minced red onion, a teaspoon of apple cider vinegar, a teaspoon of salt, and half a teaspoon of sugar. When potatoes are finished cooking, drain then mash well in a large mixing bowl. To the mashed potatoes, add in the cooked carrots, two chopped hard boiled eggs, red onion and vinegar mixture, one chopped cucumber, and three-fourths cup of mayonnaise. Mix ingredients together until well combined. This creamy, flavorful side dish pairs wonderfully with any meat-based dishes you might plan on serving for the Fourth of July.
At farmers markets now you’ll also find raspberries, blueberries, summer squash, cucumbers, broccoli, cauliflower, carrots, beets, radishes, mushrooms, and greens like lettuce, kale, spinach, and bok choy. Markets are also stocked with a variety of plant starts, meats, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online
Local Food Guide.
