Farmers Market Finds-
It’s Farmers Market season again, and the creative side of me is so happy! Every Saturday morning is like a new adventure, wondering what is in store. I can’t get enough of the sights, smells, and sounds. The wood fired pizza sold out of an Airstream trailer, the artisan bread stand and live music. Oh, did I mention the produce?! Every week, I am always inspired in new ways to use the products brought to us by the local farmers in my area. It is truly a blessing to have ready access to such great ingredients. I love this time of the season especially, because it’s scape season! Leek scapes were calling my name and I had herbs at home in my fridge, so I whipped up this Potato Salad with Leek Scapes and Herbs.
What are Scapes?
Scapes grow on garlic, onions, shallots, and leeks. They are harvested before the plant begins to flower, and have a milder flavor than the plant they grow from, and this flavor mellows more so when cooked. They are versatile, and take well to pickling, roasting, sauteing, or being eaten raw. I love the mild onion flavor these scapes give to this potato salad. The key is to slice them very thin. They are sold in bunches, so you will have some left over to use in soup, or saute and toss with pasta, make into pesto, or freeze for later use.
I love the mild and fresh onion flavor of leek scapes. They are like a burst of Spring in your mouth. They play along nicely with the fresh thyme and dill. I am a huge advocate for using Yukon Gold or Yellow potatoes whenever possible. I think they have the best flavor. If you are lucky, they may just have some at your local Farmers Market. I don’t peel the potatoes, because I like my salad a little on the rustic side. The skins add a lot of earthy flavor. If you prefer feel free to peel them, but you should save the peels for vegetable stock. Your soups will thank you.
Support Your Local Farmers
If you have a Farmers Market in your town or in a town nearby, I hope that you go as much as possible. Not only is it a great way to get out of the house and meet members of the community, but everything you buy goes straight into the pocket of the person who made or grew it. I believe produce grown close to home by those with a passion for farming tastes the best. Its a great feeling knowing the person who grows your food. With the passing of time, it seems that those kind of relationships have become less common than they once were, and anything each one of us can do to turn that around is a step in the right direction. I can’t wait to make a batch of this Potato Salad with Leek Scapes and Herbs and take the family to the beach for a picnic! I may just bring some Chicken Salad with Bacon and Caramelized Onions along with us!
- 2 lbs Yukon Gold or Yellow Potatoes, cut in 1 inch dice, About 6 cups
- 1 cup Mayonnaise
- 1 tbsp white balsamic vinegar
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp Dijon Mustard
- 1 large Green Bell Pepper, diced
- 3 Leek Scapes, sliced thin
- 2 tbsp fresh thyme
- 1 tbsp fresh dill
- Bring a large stock pot of water to a boil. While you are waiting, dice the potatoes and bell pepper, chop the fresh dill, remove the thyme leaves from the stalks, and slice the leek scapes.
- Once the water is boiling, carefully place potatoes in the pot, and wait for it to come back to a boil. Once water is boiling, turn down heat to medium high, and cook for about 10 to 15 minutes, or until potatoes are easily pierced with a fork.
- While potatoes are cooking, put mayonnaise, white balsamic vinegar, dijon mustard, salt, pepper, bell pepper, leek scapes, and the fresh herbs in a large serving bowl and combine well.
- Add the potatoes to the mayonnaise mixture, stir well, and let refrigerate for a few hours or overnight.