Another pretty versatile dish! You can stuff the potatoes with your favorite toppings. Other times I’ve used bacon, tomatoes, black beans, cilantro… so many great toppings. Anyways, this is how I did it:
FOR THE SAUCE:
1/4 C peanut butter
1/4 C coconut milk
½-inch knob of ginger
4 cloves of garlic
1 tsp of ACV
1 tsp of coconut aminos or soy sauce
1 tbsp maple syrup or honey
juice from half a lime
pinch of salt
Blend all ingredients
FOR THE SWEET POTATOES:
Pound of chorizo from Pig Mountain Farm
Arugula from Crabtree Farms
1/2 Bell pepper
Oil of choice
Poke a few holes in potatoes with a fork, slather in oil of choice and cook for 1 hr at 400. Sauté peppers and onions on the stovetop. Once soft, add chorizo. Slice the potato once cooled and stuff with arugula, peppers, onions, chorizo. Drizzle sauce on top & dig in!
The savory chorizo complements the earthy arugula atop the sweet potato which is a perfect example of how all our vendors work together to make our market the best locally sourced, food focused outdoor shopping experience around! There’s not much I could tell you about Crabtree Farms that you may not already know as their sustainable, urban farm has been a staple in the city as well as the market for decades. This year, they are restructuring the farm to include a community garden area that will offer twenty raised beds, with ten of those being reserved at no cost for residents with a 37407 address. Sign ups for securing a fresh, compost filled raised bed begins April 10th and then those declared folks will be able to start dirt therapy on May 1st. There are lots of ways to support Crabtree beyond market purchases (don’t get me wrong, purchase market items) like booking the Evelyn Center, buying plants at their annual plant sales or just volunteering. Feel free to ask the farmer behind the table how you can help.
If you haven’t gotten to know Christia and Richard Cook of Pig Mountain Farms then the time is now to stock up on my favorite item—chorizo! Christia and Richard moved back to Altamont, Tennessee in 2014 to be closer to her parents who run Dayspring Farms. To piggyback on their parents’ livestock operation (pun intented), Richard and Christia created a herd from crossing a Red Wattle boar with a blend of Hampshire, Yorkshire, and Duroc sows. These happy hogs live in a mixture of pasture and woodlot – this time of year they are full of acorns and other tree nuts.
The hogs are also provided a non-gmo grain mix grown less than 2 miles away at their neighbor’s. Their chorizo is perfectly seasoned. I’ve used it in breakfast quiches, lunch nachos and Mexican casseroles but never to top a potato (but I will now!). Check out their other flavors like Italian or hot and their other cuts like bratwursts, pork chops or uncured bacon.