early spring market finds and easy potato recipe!


One of my goals when starting this blog was to provide seasonal vegan recipes for those living in the northern US climate.  While I have put some recipes up since then, I am hoping to make recipes the main focus of this blog as we get more into spring and especially summer and fall.

Here in Michigan, we have gotten some unseasonably warm weather, which probably explains some of the amazing foods I found yesterday! To begin, I went to the farmers market in Detroit.  While there is always plenty of non-local produce to buy there, and some things preserved from the fall, I came across these beautiful, local purple wintergreen onions and a small mixed basket of new Michigan potatoes.  I also made it there in time for spinach grown inside (it pays to go early!), which I was absolutely thrilled about.  Unfortunately, in my excitement, I only bought a tiny bit of these things (especially the potatoes) and am now wishing I had purchased more to last.  When I got home, I found another thing that really surprised me.  Rosemary was growing in our garden outside!  I brought a little inside to cook with my potatoes.


These plates of food were made with entirely local ingredients.  While they were good as they were, you know (from this post) how Patrick feels about sauce, so I made this ketchup-type sauce to go with it.  Not local or fresh but still tasty and definitely better for our bodies than regular ketchup.

This is how I made the potatoes:

  1. IMG_2635wash and cut potatoes
  2. steam potatoes until mostly cooked
  3. chop white/purple part of several onions
  4. cook chopped onion in pan (I used a nonstick wok)
  5. chop a little fresh rosemary
  6. add potatoes and rosemary to pan
  7. cook until potatoes are starting to brown
  8. chop green part of onions
  9. add amount of desired additional onion
  10. cook everything a little longer
  11. add pepper (optional but recommended)
  12. place hot potatoes on a bed of spinach and enjoy!

This is what I mixed together for the ketchup sauce (which I am planning on tweaking and perfecting and measuring over time):

  • 1 small can tomato paste
  • spoonful of sugar (I used local sugar!!)
  • splash of apple cider vinegar
  • sprinkle each of garlic and onion powder
  • dash of ground mustard
  • tiny pinch of ground cloves
  • black pepper
  • water to thin


Let me know in the comments how you feel about informal recipes like this one versus the more official and measured ones that I have written for other recipe posts.  Have fun!

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