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On The Hunt, with Greg Barbera

On The Hunt, with Greg Barbera

Ours is a community with a voracious appetite. But food comes at a cost. My goal here is to go on a food safari, setting my sights on the delicious and delectable options often overlooked around town. As a single dad of two growing boys, I consider myself a frugal foodie. I like to maximize my investment to get the most out of a dollar. Ten dollars will be my tipping point. The days of the $5 lunch are long gone but I believe there’s still affordable food—be it a sandwich or late night tapas—available to us. Outside of setting my sights on what’s out on the range, I also hope to tap into our other side. The gatherer. Armed with little more than a five-dollar bill, I will visit the area’s farmer’s markets scouring the booths for earthen bounty. I am not a trained chef; every thing I have learned is through observation and experimentation. But I have a will and a way and a limited budget, so let’s go hunting…

Greg BarberaOn a recent rain-drenched Saturday morning I made my way over to the farmers market in the University Mall parking lot, set up between K & W Cafeteria and A Southern Season. I purchased Yukon gold potatoes, a Creole garlic bulb, a squash, a zucchini and a vine-ripened tomato — all for $5.

I made a German-style potato salad, summer seasonal veggie quesadillas and a caprese bruschetta. The important thing to take into consideration when tackling a farmers market is knowing what you have in your kitchen or cupboards. A little bit of planning and preparation goes a long way in this case.

Potato Salad

I cook to taste. In other words, I tend to wing it. A lot of recipes are based on volume (serves 4, 6, 10 etc.), so sometimes I have to adjust them to fit my needs. Am I cooking for one? Three? Seven? The following is my recipe for the Yukon gold potatoes. I bought mine by portion (not weight) in a pulp paper berry till.

-Boil potatoes in (salted) water until you can easily poke them with a fork (about 15-20 minutes)

-As potatoes are boiling, mix white vinegar, sugar, diced red onion and Dijon mustard in a bowl. I like mustard.

-1/6 cup white vinegar

-1/8 cup sugar

-Tablespoon red onion

-Three good squeezes out of a Dijon mustard container

-Sea salt & pepper

When potatoes are done, cut into cubes and toss with your dressing. Wanna get crazy? Top with chives, bacon bits or Fritos. Seriously, Fritos go with everything.

Greg Barbera


  1. Emma Dunbar

    Greg. I would love for you to come to lunch at City Kitchen so you can give us your thoughts on our offerings

    Emma Dunbar

  2. Greg Barbera

    Sure thing Emma. Just let me know when is good for you.

  3. Laurie Paolicelli

    Thanks Greg. Please bring samples to your friends at the Visitors Center. Forget the Fritos. Glad to read this recipe, thank you.

    • Sonnie

      Coming from a vegetarian a meat free recipe is always good to see. And it looks YUMMY! Thank you!!


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