Local produce yields tasty dishes
The smell of fresh strawberry shortcake, roasted vegetables and cooked meat lingers in the fellowship hall of Carrboro (N.C.) United Methodist Church as men and women enjoy a hot dinner, pies and cakes made from produce purchased at the local farmers markets or grown in local gardens.
More than 80 people attended the church's third-annual "Celebration of Local Foods" sponsored by the United Methodist Women in July."A couple spent their 50th wedding anniversary at the dinner," said Earleen Burch, Carrboro's UMW president.
Burch said the entrees, side dishes and desserts include items such as fresh, ripe summer tomatoes, green and yellow squash, corn, beans and various berries. Local producers also supply the meat.
"We want to keep the small farms going because they are run by women or families, and we want to support the small businesses in our area," she said.
The Rev. Claire McKeown, pastor, "is very supportive of us and also cooks something for the dinner," said Burch.
Although dinner is free, the UMW accepts donations and uses them to benefit several ministries and charities.
AT A GLANCE Carrboro United Methodist Church | 200 Hillsborough Road, Carrboro, NC 27510 | (919) 942-1223 | email@example.com | www.carrboroumc.net | Rev. Claire McKeown | Average Attendance: 101| North Carolina Conference
Potato and Green Bean Salad (Serves 4)
- 12 oz. small new potatoes, quartered
- 12 oz. green beans, trimmed
- 2 T. olive oil
- 1 T. red wine vinegar
- 2 t. Dijon mustard
- 2 scallions, thinly sliced
- 2 t. fresh thyme or parsley
Add potatoes to a pot of salted water and bring to a boil. Cook until tender (about 10 minutes). Add green beans and cook another 5 minutes.
In the meantime, whisk together the oil, vinegar, mustard, scallions and thyme or parsley in a large bowl and season it with salt and pepper.
Drain the potatoes and green beans and combine all ingredients.
Recipe courtesy of Toni Glatz and the Carrboro United Methodist Women.