Growers' Giveback Potluck
Crock Pot Spare RibsThis was my first venture in cooking ribs of any kind, and it managed to dissolve some of my assumptions about the time and challenge of making good ribs. This recipe involved a simple sauce, a crockpot, and some high quality, locally produced pork spare ribs. I'd make it again in a heartbeat.
Kale-Pepper SaladThis recipe began as the Esalen Kale Salad (google) but our chef didn't have nearly enough kale to make the recipe work as stated. Creative and devoted to using local produce as she is, our chef supplemented with a bumper crop bag of colored peppers. The salad was a serious hit at our potluck.
Sage Apple SauceThis is Angela's fantastic from-scratch apple sauce recipe that she's used for Food Club several times. Nothing really beats homemade apple sauce, and her touch of sage adds a nice complexity.
Spiced Crunchy PecansAh, the world of spiced pecans. Come Fall and Winter in Arkansas, kitchens are inundated with local pecans. I must have logged twenty hours or so shelling pecan after pecan, but such tedious work is part of the cultural flavor. Plus, the payoff is several pounds of crunchy, sweet, salty pecan treats for the Holidays. And a feeling of authenticity.
This cookbook is a spectacular collection of recipes from our first annual Growers' Giveback Potluck, a lunch provided by our farmers' market customers for our local farmers. The food was almost as good as the company, so we thought it best to share the abundance!
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