Posts Categorized: Recipes

The Potluck: Apple Crisp

LocalPotluckLayout

Taking a Midwest Tradition Local: Carry it on into fall!

Story and photos by Aryn Henning Nichols • Photo/Food Assistant Thea Satrom • Originally published in the Summer 2015 Inspire(d)

Getting together with friends is the stuff of summer  fall.

Getting together with friends, eating food grown by friends, is the stuff of a Driftless summer  fall.

When you live in a place like the Driftless Region, you sometimes forget that you’re even eating local…you’re just serving up the produce grown by farmers up the road! They might even be sitting across the table from you – ‘cause this is the Midwest, people. We’re friendly. And we like to potluck.

In case this is your first day in the Midwest, a potluck is “a gathering of people where each person or group of people contributes a dish of food to be shared among the larger gathered group.”

It’s a beautiful thing not just because it’s a great format for a party, but also because sometimes summertime livin’ isn’t so easy; it’s busy. Make it a little simpler by having your friends make all the food. Okay…you still have to make one dish, but that’s a lot better than a whole meal.

What goes into planning a potluck? Just an email, text message, or phone call with a loose “you do a main course, I’ll do veggie, they’ll bring dessert” sort of thing. Take it a step further and challenge potluck-goers to use local produce in their dishes. Buying locally is good for your environment, economy, and – most importantly – yourself. And shopping in season at your area farmers markets and food co-ops is also way more affordable than you’d think!

We put together our own potluck of local foods for this issue – from local shrimp (yep!) to bacon-wrapped dates to a beet and apple salad to cheese curd caprese skewers, we’ve got you covered. For this post, we’re featuring the perfect fall dessert: Aryn’s Apple Crisp (ed. note: Gah! I apparently just wanted to eat dessert and didn’t get amazing photos of the crisp! Will make it again this fall and update!).

In a pinch and don’t have time to actually cook something? That’s totally okay too! We looked to the bulk section of our local co-op for a few ideas…chocolate-covered ginger, anyone? Goes great with a mint julep, we think!

Make it a potluck-y summer FALL(!), friends, and enjoy!

Potluck_AppleCrisp

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PRINT RECIPE HERE
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Apple Crisp

5-6 medium tart cooking apples, peeled and sliced thin (5 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
1/2 cup butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Ice cream, if desired

Preheat oven to 375ºF. Grease bottom and sides of 9×13 pan with shortening. (Our family isn’t huge, so I actually like to split this into two smaller pans and freeze one. It does extremely well later – take it out, thaw in the fridge, and bake as directed!)

Spread apples in pan. In medium bowl, cut butter into dry ingredients until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve with ice cream (if you want)!

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PRINT RECIPE HERE
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Looking for more potluck recipes? Check these out:
Finger Foods
Salads
Main Courses

The Potluck: Main Courses

FoodFromAbove

Taking a Midwest Tradition Local

Story and photos by Aryn Henning Nichols • Photo/Food Assistant Thea Satrom • Originally published in the Summer 2015 Inspire(d)

Getting together with friends is the stuff of summer.

Getting together with friends, eating food grown by friends, is the stuff of a Driftless summer.

When you live in a place like the Driftless Region, you sometimes forget that you’re even eating local…you’re just serving up the produce grown by farmers up the road! They might even be sitting across the table from you – ‘cause this is the Midwest, people. We’re friendly. And we like to potluck.

In case this is your first day in the Midwest, a potluck is “a gathering of people where each person or group of people contributes a dish of food to be shared among the larger gathered group.”

It’s a beautiful thing not just because it’s a great format for a party, but also because sometimes summertime livin’ isn’t so easy; it’s busy. Make it a little simpler by having your friends make all the food. Okay…you still have to make one dish, but that’s a lot better than a whole meal.

What goes into planning a potluck? Just an email, text message, or phone call with a loose “you do a main course, I’ll do veggie, they’ll bring dessert” sort of thing. Take it a step further and challenge potluck-goers to use local produce in their dishes. Buying locally is good for your environment, economy, and – most importantly – yourself. And shopping in season at your area farmers markets and food co-ops is also way more affordable than you’d think!

We put together our own potluck of local foods for this issue – from local shrimp (yep!) to bacon-wrapped dates to a beet and apple salad to cheese curd caprese skewers, we’ve got you covered. For this post, we’re featuring main courses – sometimes you just want to bring something a little heartier, especially as weather starts to turn chillier in the fall!

In a pinch and don’t have time to actually cook something? That’s totally okay too! We looked to the bulk section of our local co-op for a few ideas…chocolate-covered ginger, anyone? Goes great with a mint julep, we think!

Make it a potluck-y summer, friends, and enjoy!

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PRINT RECIPES HERE
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Shrimp

Marinated Grilled Shrimp

Did you know there’s local shrimp now? There’s a new farm north of Fayette called Shrimptastic and also a farm in Ridgeway called Sherlock Shrimp. It works like this: You head to the farm, they harvest your shrimp fresh, you bring them home and cook ‘em. Pretty cool! (P.S. the above photo was taken before local shrimp was available, so it’s actually from the freezer section of the Oneota Co-op. The local shrimp is WAY bigger!)

2 cloves garlic, minced
2 T olive oil
2 T chopped fresh basil
1/2 tsp salt
Juice from half a lime
Juice from half a lemon
1 lb fresh shrimp, peeled and deveined
skewers

In a large plastic bag, mix the marinade.  Add shrimp and coat evenly. Refrigerate for 30 minutes to 1 hour.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail once near the head. Discard marinade.
Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Head over to shrimptasticllc.com for a how-to on peeling & deveining shrimp

Pasta

Pesto Pasta Salad with Local Sausage 

1 lb package of pasta (we used campanelle, but also love penne or other hardy pastas)
1 red bell pepper, diced
1 package (4) local sausage (we used chicken, but any sausage would work great), grilled and sliced.
2 cups arugula
1/4 cup goat cheese
1/2 cup pesto (see recipe below)

Cook pasta according to package directions. We always undercook a bit, because mushy pasta is no good! In a large bowl (or just use the same pot you made the pasta in), combine pasta, red pepper, and chicken sausage. Add in 1/2 to 1 cup of pesto…whatever your taste preferences are. Gently stir in arugula leaves and top with goat cheese. Great served warm or cold!

Walnut Pesto

1/2 C walnuts
2 cloves garlic
3 cups packed basil leaves
1/2 tsp salt
1/2 freshly ground black pepper
1/3 C olive oil (or more if needed)
1/2 C grated Parmesan cheese
1-2 tsp lemon juice

Place basil, walnuts, garlic, salt and pepper, and olive oil in food processor.

Blend until thoroughly combined. Add Parmesan and blend 5-10 seconds more. Splash in lemon juice to taste. Add additional salt to taste, if needed. For storing, a layer of olive oil on top keeps the pesto from browning. It also freezes great, so double the batch to get a little summer freshness when winter hits!

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PRINT RECIPES HERE
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The Potluck: Salads!

EmptyPlate2

Taking a Midwest Tradition Local

Story and photos by Aryn Henning Nichols • Photo/Food Assistant Thea Satrom • Originally published in the Summer 2015 Inspire(d)

Getting together with friends is the stuff of summer.

Getting together with friends, eating food grown by friends, is the stuff of a Driftless summer.

When you live in a place like the Driftless Region, you sometimes forget that you’re even eating local…you’re just serving up the produce grown by farmers up the road! They might even be sitting across the table from you – ‘cause this is the Midwest, people. We’re friendly. And we like to potluck.

In case this is your first day in the Midwest, a potluck is “a gathering of people where each person or group of people contributes a dish of food to be shared among the larger gathered group.”

It’s a beautiful thing not just because it’s a great format for a party, but also because sometimes summertime livin’ isn’t so easy; it’s busy. Make it a little simpler by having your friends make all the food. Okay…you still have to make one dish, but that’s a lot better than a whole meal.

What goes into planning a potluck? Just an email, text message, or phone call with a loose “you do a main course, I’ll do veggie, they’ll bring dessert” sort of thing. Take it a step further and challenge potluck-goers to use local produce in their dishes. Buying locally is good for your environment, economy, and – most importantly – yourself. And shopping in season at your area farmers markets and food co-ops is also way more affordable than you’d think!

We put together our own potluck of local foods for this issue – from local shrimp (yep!) to bacon-wrapped dates to a beet and apple salad to cheese curd caprese skewers, we’ve got you covered.

In a pinch and don’t have time to actually cook something? That’s totally okay too! We looked to the bulk section of our local co-op for a few ideas…chocolate-covered ginger, anyone? Goes great with a mint julep, we think!

Make it a potluck-y summer, friends, and enjoy!

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We love a good salad around here – our “regular” is fresh, local greens, walnuts, cranberries, and goat cheese (Yellow River Dairy’s is a delightful local choice!). We went a little out of our norm for the two salads on our potluck list, though, and they turned out to be winners (plus did well on a table for a little bit of time). Check out out potluck salads below, and let us know what you think!

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PRINT RECIPES HERE
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BeetSalad

Beet & Apple Salad

2 T honey
1 T apple cider vinegar
1 T olive oil
Four beets, roasted or boiled, skins removed, sliced into bite sized-pieces
1 Fuji apple, sliced into bite sized-pieces
1/4 cup crumbled blue cheese
1/4 C walnuts

Whisk together honey, vinegar, and olive oil. Season with salt and pepper to taste. Set aside. Toss walnuts, cooked beets, and apple slices in bowl and combine with dressing. Top with blue cheese and give a little stir. Add another drizzle of olive oil if needed. Season with salt and pepper.

Coleslaw

Coleslaw

1 sm cabbage sliced thin
1/3 C mayo
1T poppy seed
1/4 C cilantro, chopped
2 med carrots, shredded
1 T rice vinegar
1 T honey
1 tsp salt
1 tsp pepper
1 pinch celery seed

Combine all ingredients. Let sit at least one hour before serving so flavors can meld. (Doh, we forgot the cilantro for our potluck, but think it really would have brought this recipe to the top of the chart! Let us know what you think!)

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PRINT RECIPES HERE
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