Local Food Potluck Recipe #12

Papa Morton's Canadian Apple Crisp

courtesy of: April Hammerand, april@indyfoodfarmfamily.org

10 T butter, melted
2 cups rolled oats
2/3 cups sifted flour
14 T brown sugar

5 baking apples (Yorks from Wild's Apple Farm are my favorite), chop into 1/2 inch pieces
2/3 cups granulated sugar
2 T flour

Mix first 4 ingredients together, firmly pack 2/3 of mixture on bottom and sides of 12 inch pie plate. Cover with apples and sprinkle with sugar/flour mixture. Cover with remaining at mixture.

Bake 45 minutes at 350 degrees F.

Local Food Potluck Recipe #11

Red Pepper, Cherry Tomato, & Cilantro Frittata

courtesy of: Julianna Thibodeaux

8 eggs
2 T Olive Oil
1/4 cup cilantro, chopped
3 small red peppers, chopped
cherry tomatoes, halved
1 cup grated cheddar cheese
salt and pepper to taste

Mix eggs with chopped cilantro, salt and pepper. set aside.

Saute peppers in olive oil until starting to soften. Pour egg mixture over peppers and lift edges of frittata until eggs set on bottom or are lightly golden brown. Sprinkle cheddar cheese on top; arrange tomatoes on top. Broil for 3-5 minutes until bubbly and just starting to brown.

Local Food Potluck Recipe #10

Baked Squash & Apples with Walnuts

courtesy of: Kaitlin Haskins

2 lbs. Butternut Squash
2-3 baking apples (red skins look nice!)

1/3 cup brown sugar
3 T. butter or vegan margarine
1 T. flour
1/3 cup Walnuts (or Pecans)


Cut squash and apples in 1/2 inch strips and arrange in large, flat baking dish.

Mix Walnuts in a small bowl with brown sugar, butter, flour, and salt. Sprinkle on top of squash and apples.

Bake, covered, at 350 degrees F for 40-50 minutes, until soft. Enjoy!

Local Food Potluck Recipe #9

Mini Pork Pies
(Great Welsh Dish)

courtesy of: Big Ed

1 onion, chopped (Vogel Organic Farm Market)
2 Tbsp. Raw butter (Swiss Connection Grassfed Dairy)
1 lb. lean ground pork (Simpson Family Farm)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. cinnamon
2 tsp. cornstarch
1 cup water
pastry for pies (using Daina's Petite Pie secret recipe)

Sauté onion in butter until golden. Add meat and cook over medium heat,
stirring, until cooked through. Remove from heat and stir in salt, pepper
and spices. Mix cornstarch with 1/4 cup water then stir in remaining 3/4
cup water. Pour water into meat and mix well. muffin tins with
pastry and pour in meat mixture. Add top crust. Pierce in several places
to allow steam to escape. Bake at 425 degrees for 10minutes. Reduce
heat to 350 degrees and bake another 30 minutes or until crust is golden.

Local Food Potluck Recipe #8

Local Grass Fed Beef Stew

recipe from: Mark Cox and Chef Joshua Henson, FERMENTI ARTISAN

1 gallon water
1 pound beef soup bones (Rhodes Family Farm)
1 pound diced stew meat (Rhodes Family Farm)
1 large onion, diced (Fermenti Artisan Farm)
1 large sweet potato, cubed (Fermenti Artisan Farm)
2 large carrots, diced (Fermenti Artisan Farm)
5 cloves garlic, minced (Fermenti Artisan Farm)
1 chili pepper, diced (Fermenti Artisan Farm)
1 pound tomato, diced (Fermenti Artisan Farm)
2 Tablespoons lard (Rhodes Family Farm)
1 Tablespoon each fresh Rosemary and Thyme (Fermenti Artisan Farm).
Sea Salt and Kampot Pepper Corns to taste (Atlantic ocean, Cambodia)

In a stock pot
Take bones, water, salt and pepper and make a simple broth for 12 hours on low heat, strain and put to the side. Water will reduce by approximately 1/2.
Pick off any additional meat and fat from the bones and save for the stew.
Take onion, garlic and lard, add to stock pot, season with salt / pepper and sautee gently on low until translucent. Add broth.
Take the stew meat and add to broth. Continue to cook on low until tender.
Add sweet potato, carrots, chili pepper and tomato. Season with salt and pepper. Continue to cook until vegetables are tender.
Add fresh rosemary and thyme, stir in, remove from heat for 20 minutes to allow flavors to blend together.
Add additional salt and pepper to taste

Bonus: To make this a complete heart / healthy meal add one large scoop of fresh RAW butter to bowl of stew and serve with fresh homemade sprouted grain sourdough bread.