Super Bowl snacks go all the way to the farmers market

3845038360_faa93e6d59_m2

Potato wedges. Photo: Creative Commons/fotoosvanrobin

Though neither Super Bowl contender hails from the East Coast area that you likely inhabit, dear reader, your game day spread can still come from local sources. Why not? Local food supports the economy of your home town (or adopted city), and offers healthier options. And with year-round farmers markets in full swing, it’s easy to find ingredients for locally-sourced snacks.

To add local tang to your table, compliment tortilla chips with salsas from Toigo Orchards (just be sure to warn guests that the medium-hot chipotle is addictive). Or make a veggie platter with kohlrabi, radishes, carrots, and raw turnips from area farms. For a refined Super Bowl soiree, spread Firefly Farms goat cheese on slices of Atwater’s sourdough.

As for recipes, guacamole is out. This year, everyone from Melissa Clark of the New York Times to Bobby Flay in Parade is sharing their perfect version of bleu cheese dip. Why not try it for yourself, and make yours local? Whether it’s for vegetables, chips, or wings, Keswick Creamery’s Blue Suede Moo and Firefly Farms’ Mountain Top Bleu are at your service. The recipe below pairs a bleu cheese dip with hearty wedges of potato. That fall crop still arrives fresh at farmers markets through the winter, thanks to farmers’ root cellars. (Recipe after the jump).

Potato wedges with bleu cheese dip

3 medium potatoes (Russet or Yukon Gold are good choices), sliced in half and then into wedges

Olive oil

Sea salt

11/2 cups local yogurt, drained for a few hours through cheese cloth for thicker consistency

1/2 cup mayonnaise

2 cloves local garlic, minced

1 Tbs. dried local parsley or herb mix

4 ounces bleu cheese, crumbled

Preheat oven to 425 degrees.

In a mixing bowl, toss potato wedges with a sprinkling of sea salt and enough olive oil to coat.

Oil a baking pan and lay out potato wedges in a single layer.

Bake for 20 minutes, turn the wedges, and return to the oven.

Bake another 15-20 minutes, or until crisp on the outside and tender on the inside.

To make the dip, combine all ingredients in a food processor and mix on pulse until blended. Feel free to leave some chunks. Refrigerate for at least 30 minutes or overnight. Serve chilled with hot potato wedges.

Enjoy!


About these ads

2 thoughts on “Super Bowl snacks go all the way to the farmers market

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s