Market Paella

Last weekend the husband and I helped set up at the Farmer’s Market again. We’d had lots of rainy Saturdays, but Memorial Day Saturday had blue skies and sun. I was able to take lots of photos that I can use in the weekly MailChimp market reminder.

The chef demo was a market paella (vegetarian) made by Taylor Hale. He walked around to the vendors and collected vegetables. He made the stock from vegetable leaves and spent time prepping the veggies. The only things he brought with him were rice, spices and water.

The kettle in the back left of the photo above is the stock he made on site from vegetable leaves. I was inspired by this as I often think I’m going to use the leaves I cut from my Hakuri turnips or beets, etc. but they usually go into the compost. Now I am throwing all those things in the stock pot with some onions and maybe some leftover vegetables in the fridge and making vegetable stock.

 

I asked Taylor about what kind of rice he used and I took a photo of the bag. It’s available on Amazon. He said Bomba was an alternative paella rice. His seasoning is his own concoction. It’s called Mo’ Spanish and is available on his website as is the recipe for the green sauce he added to the samples being handed out. I bought some Mo’ Spanish and made some paella with Arborio rice which was the closest I could come with what I had in the pantry. Later in the week I made a double batch of hummus (1 can chickpeas and 1 can Cannellini beans) and used some Mo’ Spanish. The hummus was terrific.

Later in the week I made a double batch of hummus (1 can chickpeas and 1 can Cannellini beans) and used some Mo’ Spanish. The hummus was terrific and a lovely protein substitute for meat.

The market is a welcoming place for neighbors and friends to meet. Dogs, and children of all ages, are welcome.