Last year, I became a regular at the Staten Island Greenmarket in St. George. I loved spending a lazy Saturday morning with the wee one walking from stall to stall tasting fresh fruits, veggies, and cheeses. But, it is only open from May to November. Since November, I have had to turn to supermarket produce to get my fresh fix. It's been quite disappointing. Most of the supermarket produce on Staten Island has been sad - so we have been forced to shop in Jersey at Wegman's, Whole Foods, and Trader Joe's. (Yes. I realize that I live in New York City and I drive to Jersey to get food. And no, it is not easier to go to Brooklyn or Manhattan to go to Whole Foods/Trader Joe's. It is more cost effective with tolls to go to Jersey than it is to shop in the city that I live and work in. Odd, I know.) Until now.
I'm in love with the new Farmers' Market here on Staten Island. It is open every Sunday from 8am till 12pm in the new shopping center across from Target. It just opened - this Sunday was it's third week. And each week, it has gotten bigger - now there are three vendors. I hope by next week, there will be four! This past Sunday, there was a French bakery, a produce stand, and a weaver. The French bakery is actually a restaurant here on Staten Island, Chez Laurent. As I bought baked goods for my gluten-eating husband and son, the chef/owner offered me some decadent chocolate pound cake to try. I graciously declined explaining that I'm gluten-free. Guess what? He's bringing me some flourless chocolate cake next week! Yum.
But I really scored at the produce stand. I picked up a pound of fingerling potatoes, a pound of purple potatoes, a pound of cipollini onions, a head of Romanesco Broccoli (for my father-in-law) and a bunch of blood oranges. What did I do with the potatoes and onions? I roasted them!
Roasted Fingerling & Purple Potatoes with Cipollini Onions
- 4 to 5 fingerling potatoes
- 4 to 5 purple potatoes
- 4 to 5 cipollini onions
- 3 garlic cloves, minced
- 1 tablespoon Italian Seasoning (I used Penzey's Tuscan Sunset)
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Cook the onions for 5 minutes in a pan with water. Take them out, dry them, peel them, and cut them into quarters. (this makes them easier to peel)Add the potatoes, onions, garlic, seasoning, salt, pepper, olive oil and balsamic vinegar to a lined cookie sheet.
- Roast on 350 degrees until potatoes and onions are golden brown, about 30 minutes.