Blue Ridge Women in Agriculture recently released a cookbook filled with recipes from Appalachian eaters and producers. Our Blue Ridge Kitchens: Recipes From Our Community compiles local recipes inspired by a love of food and community.
The project, which began in 2003, has grown into a sustainable nonprofit organization dedicated to creating an ethical regional food system here in Western North Carolina. By supporting local farmers and producers, BRWIA aims to create an accessible network of healthy, neighborhood-made feed.
From biscuit cinnamon rolls to apple pork chops to chicken noodle soup, readers can find a breadth of recipes for any occasion. Find the contributor’s inspiration and connection to the community at the start of each recipe.
With cooler temperatures comes the call of comfort food, which happens to be a Southern Appalachian specialty. Local farmers Mike and Sara Hedge supplied this recipe for root vegetable pot pies inspired by their autumn vegetable yields.
ROOT VEGETABLE POT PIE
By Mike and Sara Hedge, Hedge Family Farm
(Prep time: 1 hour, Bake time: 45 min Yield: 8-10 servings)
For The Veggie Fillings
1 bunch sweet salad turnips
1 bunch of rainbow radishes
1/2 bunch of carrots (like 3)
2 pounds potatoes
2 medium onions
1⁄2 pound mushrooms of your choice
Approx. 1⁄4 cup of chopped parsley
Approx. 1⁄3 cup of olive oil for tossing
Generous salt and pepper
For The Roux
2 cups homemade chicken stock
1⁄2 cup dry white wine
1⁄2 cup butter
1⁄4 cup flour
Approx. 3 sprigs of thyme
For The Crust
3 cups flour
1 cup cold butter (I used Miyoko’s 1 tsp salt cultured vegan butter) cut into 1⁄2 pieces
1 tsp baking powder
1 tsp salt
1/2 cup ice cold water
Preheat the oven to 400F. Cut all your vegetables into bite-size pieces ( 3 ⁄4 inch squares roughly). Toss together with olive oil, parsley, salt and pepper. Roast on a baking sheet for 25 min until vegetables are tender.
In a small saucepan over medium-high heat, melt the butter. Add the flour, whisking constantly to prevent lumps from forming, and cook for 2 minutes. Add the wine and cook for 1 minute more. Stir in the broth and bring to a boil, then stir in the thyme leaves.
To assemble the pie toss the roasted vegetables into the roux so everything is nicely coated, this is your filling. On a lightly floured surface, roll out one disc of dough into the approximate size of your baking dish, about 1⁄4” thick. Place in a shallow pie dish (approximately 13”x9” or similar size) then add filling. Roll out the second disc of dough into roughly the size of your baking dish about 1⁄4” thick and place on top of the filling. Trim and crimp edges, then use a paring knife to create slits on top.
The pie can be frozen in your baking dish at this point. When you are ready to bake it, brush the top with a beaten egg and bake at 375 F for about 45 min.
Still Cooking - Looking for the complete cookbook? Donate to BRWIA today or grab one through the High Country Food Hub. brwia.org