Even though the City had been under a winter storm watch for most of Friday evening and early Saturday morning, the Greenmarket had a surprisingly strong complement of farmstands when I arrived there yesterday afternoon. I remarked to one of my usual vendors that I was surprised to see her there, to which she replied that “It would take a natural catastrophe on the order of last year’s Hurricane Irene to keep us away”.
I had bought some mixed heirloom potatoes with the intention of doing a roasted vegetable plate for lunch, but that idea was quickly shelved when I happened upon this post at Green Kitchen Stories. Although cherry tomatoes and basil won’t make their appearance for several more months, all it took was a couple of substitutions to get past that roadblock.
This is a winter version that, in its own way, is just as satisfying.
Italian potato salad, adapted from Green Kitchen Stories.
This version contains four kinds of heirloom potatoes (Russian Banana fingerlings, Purple Peruvian, Mountain Rose and Yellow Finn), organic arugula, organic Bordeaux spinach, cremini mushrooms, shallots, celery and Kalamata olives. Click here for the recipe and procedure.