Loco For Locals!

Always on the cutting edge of groundbreaking trends, the Grub Clubbers collectively snubbed the organic section at Vons and instead marched their recycled cloth grocery bags to a variety of San Diego’s fabulous Farmer’s Markets.  There, vibrantly colorful stands were scoured for the best locally grown fare. 
Inspired by reducing our carbon footprint, we all went shopping for Prius’ shortly thereafter…in our SUVs.   

Host Andretta Bitsoff welcomed a small army of new guests, including: Liz and Nathan Gianneschi, Jessica Hague, Eric Hunter, Nino, the Untaggable and Caroline O’Connor.  

Vegetables and Dips, provided by Bitsoff
Ingredients:

• Zuchinni
• Squash
• Butter
• Chives
• Mayo
• Roasted Red Pepper
• Garlic

Directions:
Place the cut vegetables and a slice of butter in aluminum foil and bake in the oven until soft.

Chive Dip*:
Use a blender and combine mayo, chives and garlic.

Roasted Red Pepper Dip*:
Use a blender and combine mayo roasted red peppers and garlic.

*Or just go to the Buon Apetito Market and buy these amazing dips!

Chicken, provided by Andretta
Ingredients:

• Whole chicken from farmers market
• Diced Carrots
• Onions
• lemons
• salt and pepper
• butter

Directions: 

• Gut and wash whole chicken and pat dry.
• Cover the chicken in butter. add salt and pepper all around the outside.
• Squeeze lemon on the chicken
• Stuff the chick with the squeezed lemons.
• Throw carrots on top and in pan, with onions
• Put the bird in the oven for 20 minutes per pound at a temperature of 375 degrees.

Polenta-Pecan Apple Cobbler, provided by Hobbsy

Ingredients:

·         ½ cup all-purpose flour

·         1/3 cup quick-cooking polenta mix or yellow cornmeal

·         2 tablespoons granulated sugar

·         1 teaspoon baking powder

·         1/8 teaspoon salt

·         3 tablespoons butter

·         ½ cup chopped pecans

·         2 tablespoons brown sugar

·         ¼ teaspoon ground cinnamon

·         8 cups cubed, cored, peeled cooking apples (8 medium)

·         ½ cup dried tart red cherries

·         1/3 cup packed brown sugar

·         1 tablespoon lemon juice

·         ¼ teaspoon ground cinnamon

·         ¼ cup cold water

·         1 tablespoon cornstarch

·         1/3 cup half-and-half or light cream

·         Half-and-half, or light cream (optional)

Directions

1. For topping, in a small bowl stir together flour, polenta mix or cornmeal, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; set aside.

2. In another small bowl combine the pecans, the 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.

3. For filling, in a large saucepan combine the apples, cherries, the 1/3 cup brown sugar, the lemon juice, and 1/4 teaspoon cinnamon. Bring to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until fruit is almost tender, stirring occasionally. Combine cold water and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Keep hot.

4. Add the 1/3 cup half-and-half or light cream to topping mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.

5. Bake in a 375 degree F oven 30 to 35 minutes or until a toothpick inserted into topping comes out clean. If desired, serve with additional ice cream, half-and-half, or light cream. Makes 8 servings.

6. Pick-A-Fruit Polenta-Pecan Cobbler: Omit apples. Substitute pitted cherries, blueberries, sliced peaces, or chopped rhubarb.