So my first job in Austin was to work in a pastry booth at the farmers market. It was a delightful experience, hundreds of scones sold, along with 6 assortments of freshly baked quiche.
The market flourished with joyful people, not one complaint. The weather was perfect, not too hot, not too windy. The best part of this Saturday morning was the occasional visit of other vendors, asking for a trade. I went home arms full of fresh sorrel, beets, radishes, carrots, and chorizo.
This weekend I made a quick Chorizo Sloppy Joe. Local chorizo, onion, cumin, carrot, sorrel combine to create a comforting luncheon sandwich. (Makes 2.)
8 oz. Ground Chorizo
1/4 small onion, diced
2 carrots, diced
5 Baby bella mushrooms
1 diced tomato
handful of torn Sorrel
1 t. cumin
1 T. worcestershire
salt/pepper
2 whole wheat buns
mustard
Saute onion, carrot, and mushroom with cumin, salt, and pepper for a few minutes. Add chorizo and brown. Finally add tomato, worcestershire, and a dash of mustard. Simmer for a few more minutes, add sorrel.
Serve on toasted buns with or without cheese and pickles.
