Our Challenge Kick-off kicked off to a start with a scavenger hunt in which we each had to locate and interview 1) a gardener, 2) a wild edibles forager, 3) someone who extends the season through canning, freezing, drying or cellaring, 4) a local foods cook or baker with a favorite recipe and 5) someone who uses wheat berries. The room was abuzz with talk of local food!

Many folks brought local foods, flowers and books for door prizes which added to the fun.
Those who had pre-ordered D’Acres bread were able to pick up their loaves (Maple Wheat or Garlic Herb) thanks to Sarene Schumacher Caiazza who acted as bread broker. The Upper Valley Localvore Steering Committee provided refreshments for which there were many requests for recipes.

Deb Jones made a delicious Melon Salsa. She says she mixes the following ingredients “to taste.”

Cantaloupe
Onion
Sweet pepper
Hot pepper
Cilantro
Sunflower oil
Apple cider vinegar

Hand mince ingredients or process in a food processor. If cantaloupe is very juicy, process it first and drain off some of the liquid before adding to other ingredients.
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Roberta Silveira made a delicious frittata. This was a crowd pleaser!

Roberta’s Bell Pepper and Potato Fritatta
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From “Made In Vermont Cookbook”
Preparation Time: 30-45 minutes
Cooking Time: 40 minutes

4 Tblsp. extra-vigin olive oil
2 large red onion, thinly sliced
3 cloves garlic
4 red peppers, cored, seeded and cut into thin strips
4 yellow peppers, cored seeded and cut into thin
strips
8 plum tomatoes, cored and chopped
1/4 cup minced fresh basil
1 tsp oregano
salt and black pepper to taste
4 medium red potatoes, thinly sliced and steamed until
tender
12 large eggs, lightly beaten
1/2 cup heavy cream
2 Tblsp. Dijon mustard

Grease an 11 x 17 inch baking dish and set aside. In a
large saucepan, heat the olive oil over medium heat
and cook the onion until soft, for 10 minutes,
stirring often. Add the garlic and both peppers. Saute
for 15 minutes, stirring often. Add the tomatoes,
basil, oregano, salt and pepper. Stir thoroughly to
combine; reduce the heat to simmer and cook for 25
minutes, stirring occasionally.

Preheat the oven to 375 degrees. Arrange the sliced
potatoes in the bottom of the pepared dish. Using a
slotted spoon, put the sauteed vegetables on top of
the potatoes. In a bowl, whisk together the eggs,
heavy cream and mustard. Pour the egg mixture over the
vegetables.

Set the dish in the oven and bake for 40 minutes, or
until it is just set and lightly golden. Remove the
dish from the oven and let sit for 5 minutes. Cut into
wedges and serve. Voila!

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Scott Woolsey from Killdeer Farm Stand did a demo, making Corn and Tomato Salsa. It was delicious - who would think of adding mint?!

Killdeer Fresh Corn and Tomato Salsa

1 red or white onion, diced
3 tomatoes, cored and diced
1 pickling cucumber,diced
6 leaves spearmint, chopped fine
1 clove garlic, crushed
1/3 cup cilantro, minced
1 lime, juiced
1 1/2 cups sweet corn (2-3 ears)
3 chipolte peppers, chopped fine (adjust amount to desired heat)
2 Tablespoons cider vinegar
salt and pepper to taste

Combine all ingredients in a bowl. Refrigerate 1-2 hours before serving
Yield: 1 quart

Special thanks to Susan Miller and to King Arthur Flour for the use of the King Arthur facilities, and to Scott for his salsa demo.

Pat

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