Take Back the Value Meal

We're fans of local food in our house. We're lucky that in South Carolina we have access to amazing fresh, local produce for most of the year. There are so many reasons why eating local is a good idea - economic, environmental, and most importantly, it's delicious. It's kind of incredible to talk to the person who grew your strawberries. You can't put a face with the peach you buy at the grocery store. (Speaking of which, grocery store peaches are gross, don't go there. Anyone who has had a really good peach from a roadside stand or farmer's market can tell you it's not worth it.)

Unfortunately, local food has a reputation for being more expensive. While this notion is utterly incorrect, it's pretty common. The Boyfriend and I spent $12 at the farmers market and brought home a bushel of peaches, a peck of peppers, and 2 lbs of apples. And everything we bought was grown within 50 miles of our house.

Last weekend, I went to a potluck to celebrate Take Back the Value Meal and initiative by Slow Food USA to demonstrate that local food can be affordable. The basic gist is this: a meal created with local food that costs $5 or less per serving. I'm so there.

I wasn't sure what I was going to make, so when we went to the farmers market, I bought what I could find. Some of the ingredients I used weren't strictly local. Butter for instance. I know that there are places to buy local butter, but I was under a time constraint and couldn't comb the city. Sugar and quinoa were other considerations. I had quinoa left from a dish I made the evening before. I would rather use what I have on hand than let food go to waste. And hell if I know where to buy local sugar. I don't think such a thing exists. Aside from those, most everything else was local, even the flour.

I made two dishes for the potluck. First up, peach cobbler.

You will need:

• 6 peaches of a decent size, peeled and cut into wedges
• 1/2 c. brown sugar, packed, then divided
  
• 1 tsp. corn starch
• 1 c. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 6 Tbsp. butter, cut into pieces
• 1/2 tsp. cinnamon
  
• 1/4 c. hot water

Preheat oven to 350. Combine the peaches, half the sugar, and the corn starch in a large bowl. Mix until the peaches are coated with sugar. Pour into a greased 9x9 baking dish.

In a separate bowl, combine the dry ingredients with the butter. With your fingertips, rub the butter into the dry ingredients until pea sized pieces form. Or use a pastry blender. Whatever. Add the hot water, stirring until just combined. Now, the consistency is going to be...weird. Don't worry about it. It'll work itself out in the oven. Spoon the batter over the peaches. Don't worry if you've got holes in the cobbler topping, just try to make it even. It will spread as it cooks, and it'll be delicious.

Pop it in the oven and let it bake for 25 minutes, or until the topping is golden brown and the filling is bubbly.

I also made stuffed bell peppers. From the peck of peppers at the farmers market.

Anyway, for this one you will need:

• 1 c. cooked quinoa
• 1 c. mushrooms, cleaned and chopped
• 1 c. artichoke hearts, chopped
• 1 onion, chopped
• 2 cloves garlic
  
• 1 Tbsp. olive oil
  
• 1/2 tsp. thyme
• a pinch of nutmeg
• salt and pepper to taste
  
• 2 c. tomato sauce
• 1/2 tsp. rosemary
• a pinch of sugar
  
• A peck of peppers (I used 7 smallish ones, but you could probably stuff 4 large peppers)

Combine the olive oil, onions, and mushrooms in a skillet. Cook over medium-high heat until the mushrooms lose their liquid. Add the garlic, nutmeg, thyme, and artichoke hearts. Cook until the moisture has evaporated. Add the quinoa, and cook until heated through. Check the seasoning, and add salt and pepper if needed. (I cooked my quinoa in broth, so no additional salt was needed.)

While the vegetables are cooking, clean the peppers. I cut off the top and remove the ribs. Some people like to cut the peppers in half lengthwise and clean them that way. I like the fact that the peppers make a self-contained, easy to serve package of delicious. But, whatever. It's your food, do it your way.

After the peppers are cleaned, stuff them with the quinoa and vegetable mixture. Add them to your slow cooker or a baking dish. Combine the rosemary, tomato sauce, and sugar. Pour the sauce over the peppers. If this is in your slow cooker, cook it on low for 6 hours, or until the peppers are starting to look wrinkled. If it's going in the oven, cook it at 375 until the peppers are wrinkled. Feel free to top the peppers with cheese. I didn't, but it would probably be delicious.