Hosting or attending an all-local potluck will get you 2 points in the Eat Local Challenge, buts it’s also a fun way to try new local fruits, veggies and meats.

Team Local Works hosted an all-local potluck on Friday as part of the Eat Local Challenge. We had quite an array of local dishes including kale chips, chocolate chip and strawberry muffins, chocolate covered strawberries, cucumber salad, hummus, keish, kale lentils, burgers, radish and kale salad, Bubba Ganosh and strawberry hand pies. Our ingredients also came from an array of local sources: Joseph Fields Farm, Solo Verdi Meats, Compost in My Shoe CSA, Ambrose CSA, Boone Hall Farms, McLeod Farm, the local section of the grocery store, Spade and Clover, Limehouse Produce, Rest Park Farm, Backyard Produce and Lowcountry Street Grocery.

Each person brought a local dish to the potluck lunch. We had a bounty of local eats! Challenge your cooking skills and get your friends together for a potluck of your own.

Here are some of our recipes:

Vanilla Cake with homemade Strawberry Frosting


Strawberry Cake w/ strawberries from Joseph Field Farms and McLeod Farm (the McLeod strawberries through Limehouse Produce 

Make the cake from a box or your own recipe : )

How to make the Frosting:
– 3 cups powdered sugar
– 1 tsp vanilla
– 1 8oz package cream cheese (softened)
– 2 tbsp butter (softened)
– 2 quarts local strawberries

Directions: Chop two thirds of strawberries into 1/3 to 1/2 inch chunks, slice remaining strawberries for cake topping (see photo). Combine all ingredients together and mix until smoothFrost the cake! I refrigerated overnight.


Spicy Kale Chips

– Kale
– Coconut Oil
– Sea Salt
– Kimchi Spice

Directions: Cut kale leaves off stem with scissors into a mixing bowl. Drizzle 2 tbls coconut oil over kale and mix with hands. Add pinch of salt and mix again. Add pinch of kimchi spice and mix again. Cover baking sheet with aluminium foil and place kale onto the sheet. Sprinkle more kimchi spice on top. 2 mixing bowls of kale should cover the sheet. Bake at 325 degrees for 20 minutes. Some chips will be crispy and some will not. Move crispy chips to another sheet to cool. Bake noncrispy chips directly on the foil for another 5 minutes.


Salted Caramel Chocolate covered Strawberries

– Bag of caramel chocolate discs (I found them at Southern Seasons in the baking section)
– Fresh Strawberries (or fruit of your choice) – I used Boone Hall Strawberries!
– Double boiler (or make shift pot with glass bowl which is what I used)
– Wax paper on a sheet tray
Directions: Add water to the pot but not so much it touches the bottom of the glass bowl when you place it on top.  Put a metal utensil in the pot to create venting then place your glass bowl on top.  Put chocolate pieces in the bowl and heat water on medium to low being careful NOT to create much steam.  If you use too high heat, the steam will cause the chocolate to clump up and be unusable for anything other than stuffing your mouth with it… delicious lesson learned!!!  SLOWLY melt the chocolate, stirring frequently until smooth and creamy looking and start dipping your berries in the melted chocolate.  Place on wax paper, season with sea salt and refrigerate for at least 15 minutes to harden the chocolate.


Kale and Lentil Stew 

– Kale
– Lentils
– Mushroom broth
– Squeeze of fresh lemon juice
– Green onions
– Fresh garlic
– Thyme
– Red pepper flakes

Directions: Cook 1 cup dry lentils as instructed (water is ok or veg broth), then once cooked set temp to low, add 1 cup of mushroom broth and squeeze in fresh lemon (about 3 tablespoons). In a separate pan, heat 3 tablespoons of olive oil. Chop and sauté the white parts of 2 large green onions (if you only have small, use about 5 or 6) until translucent, about 5 minutes. Add 3 cloves of fresh chopped garlic, fresh or dried thyme (about 2 teaspoons), and a dash of red pepper flakes. Saute for about 2-3 minutes. Add a big bunch of fresh kale, chopped (about 4 hand fulls). Before it cooks all the way down, add the mixture into the lentils and continue to cook on low for about 15 more minutes until all the ingredients are mixed well. Add salt & pepper to taste.

photo 2
Alyssa Smith
Eat Local Challenge Coordinator and President of Vestige Communications