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
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.