My holiday weekend could, arguably, have been very patriotic or completely lacking. All depends on the perspective you choose, I suppose. There was one outing – my sister’s friends wanted to go into Weehawken to check out some bars. Then over Shabbat I hung out with a friend from D.C. and we spent several hours arguing about Western culture and the American government. After Shabbat we watched James Bond.

Drinks and politics and some violent explosions. What could be more appropriate? (there were some fireworks, too, of course!) I capped it off with a trip to a new Farmer’s Market for some local economic stimulus.

I took some cooking inspiration from the 4th of July. You’re probably thinking red, white, and blue – maybe a patriotic cake?

Nope. I mean something more basic that shows up at nearly everyone’s holiday festivities. Can you guess?

Potato Salad

I haven’t made potato salad since I left my parents’. About a year ago, now (wow) – not sure if I’ve eaten it since then, either. A foodie friend sent me a list of what they ate at her family holiday festivities – and wow, the craving took hold.

I’ve been checking out all the local Farmer’s Markets – so far I’ve made it to Teaneck, Hackensack, and Tenafly. Thus far, Tenafly is the largest – although that’s not saying much – and the best. I was greeted by this great sign:

Farmer's Market Sign

One thing that interests me about the local Farmer’s Markets is that they all carry kosher products – not mass-produced products, but real local produce that is certified kosher. At the Tenafly Market, I got some organic whole-grain bread certified Chaf-K. At the Hackensack Market my nephew and I got pickles from a producer who had signs up to explain the kosher certification standards of his products.

But back to today’s trip – have you ever had whipped honey? I spent ten minutes talking with a very nice beekeeper. Whipped honey is regular honey, but has a more peanut butter type consistency – perfect for spreading on my organic whole grain bread :-p He also had different varieties – the usual clover, and the semi-usual wildflower, but also buckwheat, which tastes much deeper, less sweet (for a list of varieties and descriptions, go here: http://www.thenibble.com/reviews/MAIN/honey/types4.asp#varietals – I got to taste each of the three he had!). I also got some gorgeous broccoli. Seriously considered snap peas – and sweet corn is going to be there next week. I also learned about a BIG Farmer’s Market in Manhattan year-round. May have to check that out.

The Market was obviously a community affair – on a street dedicated to locally owned businesses (I passed a children’s book store – must return on a weekday when it’s open!) Several dogs, several children, couples and singles – everyone pleased to be out in the gorgeous weather. My only disappointments were being unable to find blackberries or spinach – both in season but the first not grown by any of the farmers present and the second “out of stock.”

But back to the potato salad. I bought carrots at the Market – a medium-sized bunch with the full leaves attached. The seller told me that the leaves are good in salads or soups. I’d already bought my potatoes – from the same seller – and the potato salad seemed like the perfect way to try out the carrot tops. Besides the carrot tops, I used fine sea salt and dill. It was great! I have lots more carrot tops, so I may try them in a soup next. I already use celery leaves in my vegetable soup (or, for meat eaters, chicken soup) – wonder how carrot tops and celery leaves might go along?

In case you’re wondering, I paired the potato salad with a spinach dish inspired by this site. It was basically a stirfry of spinach, toasted pine nuts, garlic, and a touch of sea salt. Quite good! A very filling meal.

This coming week is going to be devoted to preparing for an out-of-state interview. There’s a possibility of attending a jam-making class – really hoping I can, but it’ll depend on how the return flight goes because the class is that day.