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.

Local Food Potluck Recipe #7

Bruschetta on sliced French Bread

Recipe from: Rachel Bennett

3 pts. diced tomatoes
3/4 -1 pt. diced tomato
fresh garlic, minced
fresh basil, minced
balsamic vinegar and Extra Virgin Olive Oil
fresh banana pepper (opt'l)
Salt and Pepper to taste

Mix ingredients together and spread on toasted slices of french bread.

Local Food Potluck Thursday, June 29th

Local Food Potluck
[Picnic]
at the 38th & Meridian Farmers Market
Thursday, July 29th at 5:30 pm
38th & Meridian, North United Methodist Church parking lot

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Come celebrate Indy's healthy farms, families, and locally-grown foods at our second monthly
Local Food Challenge Potluck.

The Indianapolis Food, Farm, and Family Coalition invites you to come support the 38th & Meridian Farmers Market and share a meal with fellow market-goers. The North United Methodist Church has generously offered to host the potluck outside on the church grounds. If the weather proves uncooperative we also have access to the community room inside the church. Picnic tables and chairs are limited, so we will sit the grass.

Make sure to bring along those picnic blankets (and perhaps extra to share)!

• Wander the Farmers Market 4-6:30 pm
• Dinner 5:30
• Word from the Market Master Joel O'Neil 5:45 pm

Admission is Free:
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Simply bring a potluck/pitch-in dish to share made with locally grown/produced food.

The church is unable to provide dining ware . Please bring your own plate and utensils for yourself and your family, if possible. Think Reduce, Reuse, Recycle =)

RSVP, on Facebook:
Local Food Potluck [Picnic] at the 38th & Meridian Farmers Market

Remember to bring along the recipe:
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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]

Like last month, the Earth House Collective will pick one recipe from the Local Food Potluck to serve at the Earth House Cafe for the Month of August!! Please bring your recipe cards to participate.

More about the 38th & Meridian Farmers' Market:
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United Methodists have long had a reputation for acting on behalf of social justice issues and for taking any opportunity to show hospitality by eating together. So North Church acts according to type when we blend the gathering of produce from local farms with concern for neighborhood food shortages at our Farmers' Market.

38th & Meridian Street Farmer's Market will be open for the season starting Thursday, June 3rd from 4:00 - 6:30 and every Thursday until the last market on October 28th. Our vendors bring in loads of locally grown fruit and vegetables, fresh baked bread, cakes, ethnic ingredients, pickles, jams, flowers, eggs and fresh meat. But community is more than locally grown food; we believe that a healthy community needs fun places for families and neighbors to gather together.

Keeping in this tradition North Church will play host to a family night the 3rd Thursday of August, September, and October. Clarian Health is sponsoring the event and providing produce to WIC and Senior voucher participants. Clarian dietitian experts will be on hand performing food demonstrations for the community. The event will culminate with a dinner for anyone that wants to be served, free of charge, in the church fellowship hall at 6:30. The dinner will focus on items given out in free produce bags to encourage the participants to prepare their food in creative ways for their family. Recipes will also be included.

For more information, email the Market Master Joel O'Neil
indydodad@yahoo.com

Food Security Issues hit home with youth working at the K I EcoCenter

Last Tuesday, I was invited to come to the K I EcoCenter on Capitol Ave and 28th Street to meet some youth working on a community garden project. While I was facilitating a conversation about local food, environmental vitality and human health I realized that there was a definite pattern in the conversation. These youth had a clear picture of the benefit of food security in our homes, neighborhoods, state and country.

Here are a couple quotes from the boys that stuck with me.

"Local Food is a better alternative to corporate farm crops that use chemicals. It is important to have a garden because it's another way to feed yourself."

"Why local food? Because we need to help our country and state."

"Local Food makes you healthy, it makes your strong, and it makes you smart. It is important to have a garden, so that you don't have to go out and buy food, but you already have the food in your yard."

"It's not only do you have a garden for food, you have a garden for plants and flowers."

"Have a garden, in case you can't go to the store."

"It's cheaper and makes you more independent. It you grow, you can feed more people other than yourself."

"The purpose of our garden is to teach us how important it is to know how to grow food."

Local Food Potluck Recipe #6: Kale Salad

(Super Simple) Kale Salad
Recipe from: Mystery Guest (comment if you know who brought this tasty dish=)

Kale (fresh from the Farmers Market), steamed
Toasted pine nuts
dried cranberries

dressing: add ingredients to taste
olive oil
honey
vinegar

tada! Told ya it was simple =)

Local Food Potluck Recipe #5: Foundberry Cobbler

Foundberry Cobbler
Recipe from: Mystery Guest (please comment if you know who brought this dish=)

Ingredients:
1 cup flour
2 teaspoons baking powder
1 cup sugar
3/4 cup milk
1/2 teaspoon salt
2 1/2 cups mulberries/black raspberries (or what you find in season)

Directions:
Combine flour, baking powder, 1/2 cup sugar, milk and salt in bowl. Mix and pour into greased 9 x 16 x 2 inch baking dish.

Heat blackberries and 1/2 cup of sugar in saucepan until it boils. Pour over batter.

Bake at 400 degrees F about 30 minutes until golden brown.