Last year, I prepared most of the food for the market’s tasting tent, Taste of the Season. Since it was my first year with the market, I found working hands-on to try out new ideas and events to be very valuable. I was inspired by the local seasonal produce and challenged to showcase a single vegetable or fruit in 3 to 4 different recipes at Taste of the Season every Sunday. When I prepare the tasting menu, I venture out of my comfort zone to experiment and try dishes I would not normally attempt at home. It was my creative outlet and an intense and rewarding experience. And perhaps most of all, I enjoy the intimate experience of serving people at the market every Sunday, hearing their feedback, sharing recipes and cooking tips and getting to know our regulars.

Web_BeetsThis year, we have focused more on bringing local chefs, a mixologist and even a cheese sommelier to the tasting tent. Although, I was happy to get back in the saddle again a few weeks ago to prepare the menu for two of my favourites – beets and potatoes. Even though I don’t spend as much time at the tasting tent this year, I enjoy hearing the feed back and running into a few of our regulars to talk food – a language in it’s own right.

Our Tried & Tested Recipes

Beets – Beet, Cheddar and Apple Tarts at Martha Stewart, Roasted Beets & Feta by Milkhouse Farm and Dairy, Farfalle with Golden Beets, Beet Greens and Pine Nuts at Epicurious

Potatoes – Salt ‘n Vinegar Kale Mashed Potatoes from an Edible Perspective, Curried Potatoes on All Recipes UK/Ireland, Roasted Potato Salad with Bacon Vinaigrette from the Cozy Apron

Enjoy. And, if you have a favourite recipe for all of the new potatoes now available at the market, please share!

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