Small Potatoes Mobile Kitchen is a Triad based food truck that has been making waves with their focus on fresh ingredients and winter time soup subscriptions (soupscriptions). The person behind the truck is Elizabeth Gibbs, who cut her teeth in the food scene as a team leader at the Durham Whole Foods, manager of farmers markets, and running her own farm to table catering business. Her resume shines in the details of her mobile kitchen. Virtually every facet of Elizabeth's business model focuses on sustainability. Her food truck runs on biofuel, the food containers are biodegradable and sourced from World Centric Zero Waste Solutions, and the ingredients are sourced as locally as possible.
The food truck is parked for lunch at the Greensboro Farmer's Curb Market on Yanceyville St. until 1pm each Wednesday, which is where I most recently dined on their offerings. For vegetarians, Small Potatoes served up two dishes:
1. Curried Rice Cakes: covered in a strawberry-cumin glaze and topped with pepper cilantro relish. ($7)
2. Grilled broccoli with Indian sweet potatoes ($7).
I decided on the curried rice cakes, which I can best describe as the perfect spring time lunch. The strawberry-cumin glaze and the relish lent a effervescent freshness that helped beat the heat on this balmy day. Elizabeth could have easily taken the name of the dish to heart and gone overboard with the curry flavors, but here they were subtle and balanced. The dish was produced with ingredients purchased at the farmer's market that weekend, with the exception of the relish, the parts of which were obtained that morning at the market. I can't think of anything else in town that personifies fresh and local to that level, and can't wait to see what the Small Potatoes team cooks up next week. read more