Eat Local Challenge Community Potluck Picnic draws about 75 people
- on August 22, 2011
Community members gathered Sunday evening in Centennial Park to share dishes made with local ingredients. People brought a wide variety of food -- everything from meatballs and salads to dips and cookies. There was even beer from Free State Brewery!
Everyone had a fun time and the weather wasn't too bad — a little humid, but nobody was complaining.
The event was sponsored by The Merc Community Market & Deli, 901 Iowa, as part of its two-week Eat Local Challenge.
Fun pics from the picnic:
A small sampling of the food:
The winning dish:
Lynate (pronounced luh nae) Pettengill, of Lawrence, received a $50 gift card to The Merc for her rhubarb pie. She used rhubarb from her garden and her grandmother's pie recipe.
Lynate said her grandma — the late Marguerite Pettengill, who was born and raised in Lawrence — was known as the "pie queen." She would make pies for birthdays, instead of cakes.
"Making pies has been a very sweet way for me to remember my grandmother, an incredibly loving, generous woman who was a great influence in my life," she said.
Lynate was kind enough to share the recipe:
Grandma Pettengill's pie crust:
• 1 cup wheat flour
• 1 1/2 cups white all purpose flour
• 1 cup shortening
• 7 tablespoons water
Sift flour into a large bowl. Add the shortening and mix together with a large fork until crumbly. Then add water and mix together. Roll out half onto a floured surface. Place in bottom of pie pan. Roll out other half and place on top after pie filling is added. Cut off excess edges. Crimp top and bottom together. Cover outer 1/2 inch of pie crust with aluminum foil so edges don't burn (or you can buy a pie ring that serves this purpose, too). Poke holes or pattern into top of pie. Place on baking pan in case filling runs over. Bake at 425 for 35-40 minutes, longer if fruit filling was frozen. Pie crust should be golden brown when done. Let cool before serving.
Grandma Pettengill's rhubarb pie filling (could use for other fruit, too):
• 6 cups rhubarb (if frozen, let thaw and then drain excess moisture)
• 1 1/2 cups sugar
• 1/2 cup flour
• 1/2 tablespoon cinnamon
• 1 1/2 tablespoons butter
Mix dry ingredients together in large bowl. Add rhubarb and stir to coat. Place in pie crust. Cut butter into small sections and spread around on top evenly. Top with second half of pie crust and follow the rest of the pie crust recipe.
— If you have a recipe that uses local ingredients, please share it here on WellCommons! We'd love to try it.