Local Food Potluck Recipe # 19

Corn zucchini and red bell pepper quesadillas

courtesy of Mona Li and Food Network

1 T olive oil

1/2 chopped onion

1 zucchini sliced

1/2 red pepper diced

2 t cumin

1 t cayenne

pinch salt

1 1/2 cup corn

pack of tortillas

monterey jack cheese

Preheat oven to 400 F degrees

Heat olive oil and onion in skillet.

Saute zucchini and red pepper and stir in cumin and cayenne.

When finished sauteing add in corn.

Place quesadilla and cheese on cookie sheet.
Then add vegetables and another quesadilla.

Put in oven for 5 to 7 min until cheese is melted.

Cut into quarters and enjoy?

Local Food Potluck Recipe # 18

Frittatas













courtesy of Katherine Ogawa

1 head broccoli
2 red peppers
3-4 shallots
2 T butter
2 T olive oil
Pinch of salt, pepper, basil, parsley, and marjoram

6 eggs
1/3 cup sour cream
1 lemon
8 oz shredded monterey jack cheese

Heat up 1 T of butter and 1 T of olive oil in a skillet.
Once skillet is heated saute the broccoli, red pepper, and shallots.
Season the vegetables with the salt, pepper, basil, parsley, and marjoram.
While the vegetables are sauteing mix the eggs with the sour cream and the rind of the lemon into a bowl.
When the vegetables are done add them to the egg mixture and put 1 T of butter and 1 T of olive oil on medium heat in a skillet.
Cook mixture in skillet for approx 5 min or until it starts to come away from the sides of skillet.
Then add shredded monterey jack cheese and cook on high for approx 5 more min.
Wait 5 min to serve. Enjoy!

Purdue Extension Workshop Series in February and March

2011 Growing For Market- Next Steps for Market Vendors Series- The Purdue School for Direct Marketers is a 3 part webinar series to be offered at 21 sites across Indiana. This series will focus on how to be a more efficient and profitable marketer of farm products sold directly to the consumer. Wednesday Evenings- February 2, 9, and 16, 5:30 p.m.-8:00 p.m. Central

2011 Growing Green- Sustainable Vegetable Culture for Pleasure and Profit - The Purdue School for Sustainable Vegetable Production is a 5 part webinar series to be offered at 23 hosted sites across Indiana to focus how to increase yields and profits from the culture of vegetables in a manner that is respectful of the environment and resources used. February 8, 15, 22 and March 1, and 8, 8:30 a.m.-10:30 a.m. Central. PARP credits available for session 4.

Local Food Potluck Recipe # 17

Sauteed Squash









courtesy of Patch

1 large yellow squash
1 red onion
1/8 cup butter
pink, green, black, and white pepper
sea salt

Cut up squash and onion.
Heat butter in skillet at medium to high heat.
Add vegetables and season with pepper and salt.
Cook until squash is soft.
Serve warm. Enjoy!

Local Food Potluck Recipe # 16

Chicken Larder Stew









courtesy of Ed and Theresa

turkey frame
chicken frame
2 cup apple cider
2 cup water

2 potatoes cubed
2 onions diced
3 large carrots
1 lb asparagus
1 lb green beans
1 cup diced celery
4 cups vegetable stock
1 cup dehydrated tomato diced
salt and pepper to taste

Place frames, cider, and water in a slow cooker and cook on low overnight.
Remove as many bones as possible.
Add the rest of the ingredients and cook on low for 8 to 9 hours. Enjoy!

Local Food Potluck Recipe # 15

Borscht

courtesy of Joe Werle

8 cups beef broth (can use gluten free broth)

1 lbs. cut of meaty bone-in beef shank

1 large onion, peeled and quartered

4 large beets, peeled and quartered

4 large carrots, peeled and chopped

1 large russet potato, peeled and cut into 1/2 inch cubes

2 cups thinly sliced cabbage

1/2 chopped fresh dill

3 T red wine vinegar

salt and pepper to taste

Bring large pot of broth, beef shank and onion to a boil, then let simmer until meat is tender (approx 1 1/2 hrs)

After tender trim fat and bone from meat

Chop remaining meat and chill

Let broth cool for approx 4 hrs and skim fat off the top

Add beets, carrots, and potato to broth and bring to a boil

Let broth simmer for approx 30 min or until vegetables are tender

Stir in cold meat and the rest of ingredients and cook for approx 15 min. Enjoy!

Optional: top with sour cream and dill

Local Food Potluck Recipe # 14

Zucchini Quiche

provided by unknown chef

4 cups thinly sliced zucchini

1 thinly sliced large onion

3 T butter

2 eggs

1/3 cup milk

2 t parsley

1/2 t each of salt, garlic powder, dried basil, oregano, pepper

2 cups shredded mozzarella

2 t mustard

1 pie shell

Saute zucchini and onion in butter until tender and drain

In a large bowl, whisk eggs, milk, salt and spices
Stir in cheese and zucchini mixture
Put pie shell in pie dish and spread mustard over shell

Add egg mixture

Bake at 400 degrees F for 35 to 40 min. Enjoy!

Local Food Potluck Recipe # 13

Baked Squash and Apples

courtesy of: Kaitlin Haskins

2 lbs. butternut squash
2-3 baking apples cut in 1/2 inch strips. (red skins look nicer)

1/3 cup of brown sugar
3 T butter or vegan marjarine
1 T flour
1 t salt
1/3 cup walnuts or pecans

cover the bottom of large baking dish with squash and apple strips and set aside
mix the last 5 ingredients in small bowl then sprinkle on top of squash and apples
cover and bake at 350 degrees F for 40 to 45 min, until soft. Enjoy!

January Local Food Potluck

Local Food Potluck
Wednesday, January 19th at 7 pm

St. Andrew Presbyterian Church/Earth Charter Indiana
3535 Kessler Blvd North Drive, Indianapolis

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Come celebrate Indy's healthy farms, families, and locally-grown foods at our eighth monthly Local Food Challenge Potluck The Indianapolis Food, Farm, and Family Coalition and Earth Charter Indiana invite you to St. Andrew Presbyterian Church which is also home to Earth Charter Indiana. Come share a meal together and view a clip from the movie Renewal with a small group discussion after. We will show the clip around 7:45 pm. John Gibson, Executive Director of Earth Charter Indiana, is co-founder of the Indianapolis Food, Farm and Family Coalition. The coalition has become a project of the organization. In the spring of 2008, Earth Charter Indiana started the Local Food Challenge and sought state residents to commit to eating 50% of their food from local sources during the summer months of June, July, and August. In the end, we had over 100 individuals sign the online pledge and inspired the first Local Food Potluck in 2010. Hope to see you all for the first local food potluck of the New Year!

Admission is Free: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Simply bring a potluck/pitch-in dish to share made with locally grown/produced food. Dining ware will be limited. Please bring your own plate and utensils for yourself and your family, if possible. Think Reduce, Reuse, Recycle =) RSVP on Facebook: January Local Food Potluck

Remember to bring along the recipe: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bring a copy of your recipe for the dish you brought. The Indianapolis Food, Farm and Family Coalition will post these recipes on the blog [http://indyfoodsecurity.blogspot.com]

More about Earth Charter Indiana:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Catalyzing mainstream enthusiasm for sustainability in Indiana.

Earth Charter Indiana is promoting the transition to a more sustainable and equitable society right here in the Hoosier State. Earth Charter Indiana has fraternal relationships with Earth Charter U.S. and Earth Charter International.

The international Earth Charter document serves as our framework, providing a concise declaration of fundamental ethical principles for building a sustainable and peaceful society, built upon 4 core values:
1. Respect and care for the community of life
2. Ecological Integrity
3. Social and Economic Justice
4. Democracy, Nonviolence and Peace

Take a look at the Earth Charter:
www.earthcharterus.org/the-

charter/the-earth-charter

Read more about Earth Charter Indiana on the website:
www.earthcharterindiana.org/