Friday, September 24, 2010
An organic and/or locally grown pot luck supper is coming up
Once again it’s that time of year, looking ahead to another organic and/or locally grown family potluck supper. The event will be held on Friday night, October 1, at 6:30 p.m. in Union Hall at the First Religious Society. This is a wonderful way to spend an evening enjoying delicious food prepared by neighbors and friends, while engaging in spirited conversation. The featured speaker for the evening will be Karen DiFranza, founder of “Hands to Earth: Educating for a Sustainable Future,” which helps schools and other institutions develop responsible environmental stewardship for on-site gardening and composting. DiFranza will be working with Carlisle students during the year as a consultant to the Carlisle School Garden Project team.
These potluck suppers have been held twice a year, in the spring and in the fall, since 2007. For those of us who have attended these events over the past four years there is special enthusiasm for this fall event, coming during the harvesting season. That fresh produce, such as corn, tomatoes, peppers, cucumbers, lettuce and basil, that we find on sale at the Carlisle Farmers Market, is bound to show up on those platters of imaginative and creative dishes for the supper next Friday night. Annette Lee, one of the founders of the Farmers’ Market, will be bringing her roasted red pepper spread “that I have been making for years.” Bonnie Miskolczy has promised to return with her appetizer of apple slices coated with lavender goat cheese.
A year or two ago I decided to prepare deviled eggs for the occasion, made with my home-produced eggs. This is when I learned a thing or two. After checking Terry Golson’s “The Farmstead Egg Cookbook,” I boiled my eight extra-large, day-old eggs for the required 18 minutes. When I shook my so-called cooked eggs in the pot and then immersed them in ice water, the soft whites began to spill from the cracked egg shells. No way was I going to make deviled eggs from those runny eggs for the potluck supper. When I checked Golson’s cookbook once again, I realized I had failed to read “best eggs to hard-cook are between one to two weeks old.” I may try preparing deviled eggs once again next week, but not with my day-old eggs.
Will Art Veves bring that delicious chocolate-chip chocolate cake again, made with frozen shredded zucchini from his Foss Farm garden? Maybe at this time of year he can use fresh shredded zucchini. And what about Katharine Endicott’s orange cake, made with her duck eggs?
See you on Friday, October 1, 6:30 p.m. at Union Hall. Each family or individual attending is asked to bring a dish that feeds six to eight people. The event is sponsored by the FRS Environmental Action Committee. For more information you may call Alison Saylor at 978-369-1809 or email her at Saylorfarm@comcast.net.
Roasted Red Pepper Spread
(submitted by Annette Lee)
2 or 3 red peppers
2 T. olive oil
2 to 3 T. chopped parsley
1 T. lemon juice
2 tsp. capers, drained
1 clove garlic
Salt and pepper to taste
1. Roast red peppers either over the open flame of your stove top or under the broiler until soft and charred.
2. Place peppers in a paper bag to steam, making it easy to peel off skins, about 10 minutes. If the peppers are too moist, pat dry with a paper towel.
3. Place in food processor – olive oil, parsley, lemon juice, capers, salt and pepper and pulse to chop.
4. Add peppers and coarsely chop.
This spread may be served as an appetizer on bread that has been lightly drizzled with olive oil and toasted or used as an accompaniment to grilled chicken or fish.
Lavender Cheese Appetizer
(submitted by Bonnie Miskolczy)
½ log goat cheese (5 or 6 oz.)
1 to 2 T. yogurt
1 T. fresh lavender
2 or 3 cored apples or firm ripe pears
Edible flower petals (such as marigold or viola)
1. Take goat cheese and mash with yogurt until easily spreadable.
2. Finely chop lavender and add. Let it rest overnight if possible.
3. Spread cheese mix on thin slices of apples or pears.
4. Decorate with flower petals, pressed lightly into the cheese.
Because this was invented on the spot, ingredient amounts are approximate. Go by the taste test. ∆
© 2010 The Carlisle Mosquito