Bowls Around Town
Artist Michael J. Strand, in conjunction with the Museum of Contemporary Craft in Portland, OR began the Bowls Around Town project in 2013. The project features a kit which includes a ceramic bowl made by Strand, a camera for photographing food, and a recipe journal where people from around the world share their food traditions.
The Lane County Farmers Market is hosting the project from June through October 2018 at our Tuesday Farmers Market.
Whether you’re a chef, a foodie, or an at-home entertainer, claim your week with Local Bowls Around Town with the sign up sheet at the LCFM info booth at the Tuesday Farmers Market.
“Check out” the ceramic bowl for a week and document the preparation and sharing of your meal. Add to the recipe book and let us know why buying local and your recipe are important to you.
Our first contribution to the project is a recipe featuring spring vegetables by Becca Conaway of Organic Redneck Growers.
"The seasonality of this dish is what makes this Spring Potato Salad extra special. I covet asparagus as it only comes once a year and it screams of spring when I taste it. The new potatoes are extra creamy, and their tender skins get so crispy when you fry them. Green garlic is a mild, immature version of the hearty bulbs to come and green onions brighten up the whole dish. When I prepare food, especially for others, the whole process becomes an extension of myself and I take the task personally. As an organic farmer, eating with the season and sourcing (if not growing) my food locally is the only way to do it. Every bit of the meals I make come from my heart, starting when I planted the seed, through harvesting, and sharing it with my friends, family and community, and it's something I'm passionate about. When the seasons change, my disappointment from the veggies that are fading is replaced by excitement for future meals and sharing laughter and full bellies with those I love."
A Spring Potato Salad
By Becca Conaway, Organic Redneck Growers
2 Cups of new potatoes- cut into bite size pieces if needed
2 cups of chopped asparagus
1/2 cup of chopped green garlic
1/2 cup of chopped green onions
Boil a pot of water, once hot, place new potatoes in the pot for 8-10 minutes or until you can put a fork through the skin easily (but not too soft). Drain potatoes, while they drain, heat oil or butter in a large skillet. Once the oil is hot and the potatoes are dry, toss them in the skillet, season with salt and pepper, and toss until coated. After the first turn of the potatoes (the skins get nice and crispy), add the chopped asparagus. After another turn of both the potatoes and asparagus, add the green garlic and cook a few more minutes or until desired likeness. Toss in the green onions at the end. Can be served hot or chilled- delicious with sour cream.