Red Truck Fresh Produce opens in Eastern Market District

- A new fresh produce market is now open inside Gratiot Central Market inside the Eastern Market District. The market is in partnership with three nonprofits, Eastern Market Corporation, Goodwill Industries of Greater Detroit and Community Growth Partnership. The new market is designed to increase access to fresh fruits and vegetables in Detroit while providing jobs.

Red Truck Fresh Produce will be staffed by U.S. military veterans as part of Goodwill Industries of Greater Detroit's Operation Good Jobs program. For the opening of the store, seven veterans have been trained to staff Red Truck Fresh Produce as a transitional career opportunity.

VIDEO: Aaron Egan from Red Truck Fresh Produce joins us in the FOX 2 Cooking School. You can find his recipe for potato hash below.

The store will be open Monday - Thursday (8 am - 5 pm), Friday and Saturday (8 am - 6 pm) and is located at 1429 Gratiot Ave., just east of Russell St. in Detroit.

Red Truck Potato Hash
6-8 servings, about 1-1/2 quart finished

1 C yukon gold potato, diced (about 1-2 potatoes)
2 C sweet potato, diced (1 sweet potato)
Olive oil
Salt and freshly ground black pepper

2 T olive oil
1/2 C red onion, diced
1 T minced garlic (about three cloves)
1/2 C green pepper, julienne
1/2 C cranberries, sliced thinly
2 T chopped parsley
4 T fresh lemon juice (1-2 lemons)
Salt and freshly ground black pepper

1. Preheat your oven to 425°F. In a mixing bowl, toss the yukon potato with enough oil to coat it lightly, then season well with salt and pepper. Place on foil or parchment on a sheet tray. Do the same to the sweet potatoes, but put them on a separate tray, or on the other side of a larger tray. Spread evenly on the trays and roast for 10-20 minutes, until lightly browned and softened to the touch. If you're being industrious and getting ahead, do this on Wednesday, and let the potatoes cool. That way Thursday you can simply finish the dish at your family's house, with all your other ingredients ready. Otherwise, keep going to the next step, with the potatoes set aside.
2. In a large sauté pan, heat the olive oil over medium-high heat; when it is fragrant and shimmering, add the red onion and green pepper, and cook for about 30 seconds to a minute to get them to soften; add the garlic and continue cooking for another 30 seconds, or until the fragrances begin to become very evident in your kitchen.
3. Add the potatoes and cranberries, and a splash of stock or water. Cook for a further 2-3 minutes, or until everything is hot through. Remove from the heat, and add the parsley and lemon juice. Taste it and add salt and pepper until it tastes right to you. Give everything one last mix together and serve.
If you feel like adding a little extra something to the dish: Try adding 2 cups of chopped and stemmed kale (or baby kale) and 1/2 cup of diced green apple, and a splash of apple cider.
 

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