It was a night full of excitement and expectation! It all came together in a bit of a hurry. Food blogger and author Shauna James Ahern, a.k.a. the Gluten Free Girl, was hot off the plane from teaching in Italy and ready to start her potluck tour across the US. A friend called to get the ball rolling and we 3 women got to work getting the word out.
The Gluten Free girl was making a stop in Lancaster county to get the flavor of local Pennsylvania Dutch recipes potluck style! How very exciting. I mean we know there is rich food culture here in Pennsylvania but this was a chance to let locals bring their favorite family recipes and the stories to go along with a dish. You can read her post here.
We had a gluten free pumpkin pie from Emily, Goldilocks Goodies bakery, and she brought samples of her vegan/gluten free chocolate chip & sea salt cookies. There were potato pancakes from Laura Henkle-Sauer, of Vintage Tables and Lace, and two… yes two versions of stuffing!
Opera fudge and gluten free versions of pumpkin pie and whoopie pies were among the sweets! Achenbachs Long Johns were represented too.
My heritage is not Pennsylvania Dutch but my husbands side of the family is. My first taste of pepper cabbage was while living in Wisconsin, not Lancaster County, but the sweet and sour slaw seems to be a Lancaster county staple. Jolene, of Jolene’s Jars, brought lovely pickled goods that represented the local harvest. We might have had 7 sweets and 7 sours represented when it was said and done.
I made my own version of sweet & sour slaw using what’s in season locally. Hope you enjoy it!
roasted potato & raw sprout slaw
1 pound potatoes/sweet potato/winter squash, 1 inch cubes
1 tablespoon extra virgin olive oil
pinch sea salt
12 ounces Brussels sprouts
2 cups or 5 ounces shredded carrots
1/4 cup roasted pumpkin seeds, pepitas or sunflower seeds
sprinkle of dried cranberries or raisins
1/2 cup extra virgin olive oil
1/3 cup raspberry infused vinegar or cider vinegar
2 – 3 ounces raw, organic agave
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon dry mustard
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and spray/rub with olive oil. Toss the diced potatoes with 1 tablespoon olive oil and salt, spread over baking sheet and roast for 15 minutes. Check 8 minutes in and toss to prevent burning. When roasted set aside to cool.
Wash and halve the Brussels sprouts, slicing from top to bottom. Thinly slice to shreds or toss into a food processor fitted with a slicer or shredder. Combine with the carrots, cooled potatoes, seeds and dried fruit.
Easily prepare the dressing by combining all the ingredients in a jar with a tightly sealing lid and shake, SHake, SHAKE. Pour over the salad, cover an allow to rest in the refrigerator for 30 minutes. This will allow the flavors to blend.
Eat ’til ya ouch!