Harvest Time in Waterloo County

Fall in Waterloo County offers a bounty of local ingredients, and we gathered together a selection of them for the recipes that we developed this past weekend.  Of course some of the ingredients were as local as our own gardens!  Both the Grilled Corn and Pepper Quesadillas, and the Roasted Beet, McIntosh Apple and Wheatberry Salad with Feta Cheese can be served as an appetizer, lunch, or part of a buffet.  And either would be an ideal dish to bring to a potluck. Try them both this week.

Grilled Corn and Pepper Quesadillas

 

1 onion, halved and thickly sliced

1 tablespoon butter

1 cob corn, grilled and cut off the cob

1 yellow bell pepper, roasted and coarsely chopped

1 jalapeno pepper, seeded and minced

4 slices bacon, cooked and chopped

Five Brothers Cheese, grated

8 medium flour tortillas

a little vegetable oil

Melt the butter in a medium skillet and add the onions.  Cook on low heat until very tender and caramelized, about 30 minutes.  Meanwhile, roast the bell pepper until blackened and grill the corn in its husk on the barbecue.  Let cool, then peel and chop the pepper, and husk the corn and cut it off the cob. 

To assemble, brush one side of each flour tortilla with a little vegetable oil.  This will be the outside of the quesadillas, and the oil both prevents sticking and promotes crisping.  Place the tortilla oil-side down on a cutting board.  Sprinkle with a quarter of each of the vegetables and bacon, leaving a border around the edges.   Sprinkle with cheese almost to the edge.  Cover with the second tortilla, oiled-side-out.  Repeat with the remaining ingredients. 

Reduce the temperature of the gas grill to LOW, and place the quesadillas on the grill for about 2 minutes.  Using a very large spatula, turn them ¼ turn for 2 minutes.  Flip to the other side and cook for 2 minutes, then give them another ¼ turn and let cook for a final 2 minutes.  Transfer to a wooden cutting board and use a sharp chef’s knife to cut into wedges.  Serve with guacamole or salsa.  

Roasted Beet, McIntosh Apple and Wheatberry Salad with Feta Cheese

1 cup wheat berries
3 large beets
1 tbsp olive oil
1 McIntosh Apple, unpeeled, cored and quartered
1 rib fresh celery
1/2 bunch red kale, cleaned, rib removed
1/2 small red onion
1/2 cup Greek Feta Cheese
2 tbsp fresh parsley, chopped

Dressing:
3 tbsp apple cider vinegar
5 tbsp extra virgin olive oil
1 tsp dijon mustard
1/2 tsp salt

Freshly ground black pepper, to taste


1. Place the wheatberries in a glass bowl, cover with water and soak overnight. Drain.  Place in a large pot  with 2-3 cups of water and 1/2 tsp of salt and bring to a bowl. Reduce to medium and cook for 35-40 minutes, until they are tender-firm. Drain and place in the refrigerator to cool.
2. Meanwhile, preheat barbecue on HIGH for 5 minutes and lower to MEDIUM. Scrub beets, leaving tops and roots attached. Place in an envelope of heavy duty aluminum foil and sprinkle with 1 tbsp olive oil. Wrap tightly and place on upper rack of barbecue for 45-50 minutes, until tender-firm.  Remove from foil, and peel once they have cooled to the touch. Cut them into 1 1/2 inch chunks and set aside
3. Cut apple and celery into 3/4 inch cubes. Finely shred the kale. Dice red onion.
5. Prepare the dressing by combining all of the dressing ingredients in a glass bottle, close lid and shake vigourously
4. Once the wheatberries have cooled, combine with chopped kale and toss them with half of the dressing and spread on a large serving platter.  Arrange the beets,  apple and celery over top. Sprinkle remaining dressing over the entire salad. Top with crumbled feta cheese and chopped celery.

Delicious with grilled trout, ratatouille and corn. We love the harvest season!!!!!!