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.

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

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

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:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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