Farm to Tailgate

Fresh seafood is the star of this light, beach-worthy pasta dish.

What do you want to remember from this time? What do you want to carry forward from it?

These are the questions I’ve been posing to myself in the wake of a global pandemic. What became increasingly clear is how important human connection is even if it looks different. When social distancing relaxed a bit, and outdoor spaces were given the green light, I took great comfort in a small group of friends. When life’s threads have loosened, this little chosen family has helped me to weave something new and stronger.

Though options for gathering were limited, we chose creativity, to find seemingly old fashioned ways to hang out: hikes, walks, outdoor dinners, even dancing under the stars. Above all else, this time of stripping away default motions has taught me how much more life I can add to my life. In that vein, we took to reinventing the idea of the tailgate as a means of soaking up this season.

Mind you, I’ve never been one for the traditional tailgate. I can’t drink my weight in beer. The only football I watch is via Friday Night Lights (“Texas forever!”), and I wear black and yellow because I like the contrast, not because I’m a ticket holder. That being said, there is an appeal to gathering with friends, eating outside, and rallying behind a common cause. In our case, the cause was local farmland and food. With the help of Vito Gerasole, aka the “Sultan of Soda,” and the Natrona Bottling Company’s iconic Ford, we hitched our tailgate to Kretschmann Family Organic Farms. The farm’s organic apple orchards are also the home of After the Fall Cider.

After The Fall Cider (afterthefallcider.com) was founded by second-generation orchardist, Maria Kretschmann, with a fruit-first approach to cider making. In her eyes, being an orchardist and cider maker is akin to her other role as a sculptor, only in an entirely different medium. Each step, from pruning to bottling, is an art unto itself. In transforming the orchard’s old non-producing varieties into cider apple trees, she’s imbuing new life into the old-growth, which also feels symbolic for these times in which we seek a new normal.

With Maria’s cider at the heart of the menu, our minds turned to apple pairings. And what goes better with crisp cider and fall vibes than smoked pork and pickled vegetables? Luckily (and perhaps by design), our friend circle includes Marlene van Nelson, Chris Kosin, and Josh Koshar. Marlene founded Trellis Legal (trellispgh.com), a trailblazing law firm with lots of community ties and a niche in the agricultural sector. Marlene’s work with farmers conveniently enables her passion for smoking meats, and her passion for smoking meats conveniently enables our cravings. Win win!

An apple-cider-vinegar smoked, Berkshire pork butt, from Logan Family Farms (loganfamilyfarmsllc.com) took the center stage of the tailgate, accompanied by pickled vegetables and a roasted root salad from Chris and Josh’s brimming Lawrenceville home garden, dubbed Hallowed Ground Homestead (@hallowedgroundhomestead on Instagram). As we drizzled the creamy, golden honey over the cheese, we could see the hives, just beyond the sunflower fields, managed by Bees Galore Apiaries. BBQ sweet potatoes and caramelized onions, plus a rainbow spread of roasted fall veggie hummuses and farm vegetables offered plant-based alternatives, so everyone could partake in this tailgate.

It was a lesson in intention, connection, and creativity, and here’s what I want to remember: we toasted Maria’s cider and Jamaica’s Finest Ginger Beer mules with Pennsylvania spirits and herbs from the fields. We shared the food we all prepared with great care. We celebrated the land we were on, the time together, and the beauty of a golden sunset streaming through glass soda bottles. Julep, my beloved sidekick, celebrated the occasionally fallen chunk of pork. May your fall be filled with similar moments that forever rise above the challenging times.

Menu

Cheese Plate with Honey from Bees Galore Apiaries

Rainbow Roasted Veggie Hummus Board

Logan Family Farms Smoked Pork Sliders

BBQ Sweet Potato Sliders

Vegan Apple Slaw

Assorted Pickled Veggies from Hallowed Ground Homestead

Roasted Root Salad from Hallowed Ground Homestead

Pumpkin Pie Bars (Vegan/Gluten-Free)

Drinks:

After the Fall Cider

Jamaica’s Finest Ginger Beer Mules:

Cranberry Kentucky Mules featuring Manatawny Still Works Keystone Whiskey

Moscow Mules featuring Philadelphia Distilling’s Penn 1681 Vodka

Dark & Stormy featuring Maggie’s Farm Spiced Rum

Cranberry Kentucky Mules

Yield: 1 mule

Ingredients

2 oz Manatawny Still Works Keystone Whiskey

1/2 oz cranberry juice

Jamaica’s Finest Hot Hot Hot Ginger Beer, to top

Fresh rosemary

Add the bourbon and cranberry juice to a Moscow Mule mug or a highball glass. Fill the mug or glass with ice and top with ginger beer. Add rosemary for garnish.

BBQ Sweet Potato Sliders (Vegan)

Ingredients

2 tbsp high-heat oil such as avocado or coconut oil

1 white onion, chopped

1 large sweet potato, spiralized or shredded

Salt, to taste

Smoked paprika, to taste

⅓ cup BBQ sauce

Slider buns

Apple Slaw

To caramelize the onions, melt the oil in a large skillet over medium heat, until shimmering. Add the onion, and stir them gently to coat with the fat. Cook the onions, checking on them every 5 minutes. Stir the onion and scrape up any fond that forms on the bottom of the skillet with a wooden spoon. Exact cooking times will vary based on liquid and sugar content, but continue to cook and stir as the onions caramelize. Add water to the pan if the onion starts to brown too quickly.

Once the onion is dark and sweet smelling, fold in the sweet potato. Season generously with salt and smoked paprika, and cook until the sweet potatoes are slightly softened. Add the BBQ sauce and stir to incorporate.

Serve the BBQ sweet potatoes on a slider bun, and top with slaw.

Vegan Apple Slaw

Ingredients

2 cups shredded green cabbage

2 cups shredded red cabbage

1 cup thinly sliced celery

3 red apples, such as Braeburn, Jazz, or Honeycrisp

2 carrots

Dressing:

Ingredients

¼ cup white wine vinegar

2 tbsp pure maple syrup

1 tsp Dijon-style mustard

Pinch of sea salt

Combine the green cabbage, red cabbage, and celery in an extra-large bowl.

Spiralize or shred the apples and carrots using the coarse blade of a spiralizer or the coarse side of a box grater. Add the apples and carrots to the cabbage mixture.

Whisk together the vinegar, maple syrup, mustard, and salt in a small bowl. Pour over the slaw, and mix to combine. Refrigerate until ready to serve.

Roasted Zucchini Hummus

Ingredients

1 large zucchini (14 oz)

¼ cup avocado oil, divided

½ tsp sea salt (or more), to taste

½ tsp black pepper (or more), to taste

1/4 cup tahini sesame paste

2 garlic cloves

3 tbsp fresh lemon juice

1/4 tsp smoked paprika

Preheat the oven to 350 degrees. Grease a rimmed baking sheet with avocado oil, reserving enough oil for the zucchini.

Cut the zucchini into strips or rounds. Arrange the zucchini evenly on the pan, and brush with the remaining oil. Season with salt and pepper. Roast for 15 to 20 minutes, until browned on top, flipping the zucchini halfway through for more even cooking. Remove from the oven and cool.

To make the hummus, add all ingredients to a food processor and blend until smooth. For a thinner consistency, add water a tablespoon at a time until desired consistency.

Refrigerate until ready to serve.

Roasted Zucchini Basil Hummus

1 large zucchini (14 oz)

¼ cup avocado oil, divided

½ tsp sea salt (or more), to taste

½ tsp black pepper (or more), to taste

1/4 cup tahini sesame paste

1 medium bunch (4 oz) basil

2 garlic cloves

3 tbsp fresh lemon juice

1/4 tsp smoked paprika

Preheat the oven to 350 degrees. Grease a rimmed baking sheet with avocado oil, reserving enough oil for the zucchini.

To make the hummus, add all ingredients to a food processor and blend until smooth. For a thinner consistency, add water a tablespoon at a time until desired consistency.

Refrigerate until ready to serve.

Roasted Beet Hummus

Ingredients

1 large beet (14 oz), peeled and cut into chunks

¼ cup avocado oil, divided

½ tsp sea salt (or more), to taste

½ tsp black pepper (or more), to taste

1/4 cup tahini sesame paste

2 garlic cloves

3 tbsp fresh lemon juice

1/4 tsp smoked paprika

Preheat the oven to 425 degrees. Grease a rimmed baking sheet with avocado oil, reserving enough oil for the beets.

Arrange the beets evenly on the pan. Drizzle with the remaining oil, and season salt and pepper, and toss to evenly coat. Roast until the beets are tender and caramelized, 40 to 60 minutes, flipping the beets as needed. Remove from the oven and cool.

To make the hummus, add all ingredients to a food processor and blend until smooth. For a thinner consistency, add water a tablespoon at a time until desired consistency.

Refrigerate until ready to serve.

Roasted Carrot Hummus

Ingredients

5 to 6 medium carrots (16 oz)

¼ cup avocado oil, divided

½ tsp sea salt (or more), to taste

½ tsp black pepper (or more), to taste

1/4 cup tahini sesame paste

2 garlic cloves

3 tbsp fresh lemon juice

1/4 tsp harissa spice mix

Directions

Preheat the oven to 425 degrees. Grease a rimmed baking sheet with avocado oil, reserving enough oil for the beets.

Arrange the carrots evenly on the pan. Drizzle with the remaining oil, and season salt and pepper, and toss to evenly coat. Roast until the carrots are tender and caramelized, 18 to 20 minutes, rotating the carrots as needed. Remove from the oven and cool.

To make the hummus, add all ingredients to a food processor and blend until smooth. For a thinner consistency, add water a tablespoon at a time until desired consistency.

Refrigerate until ready to serve.

Pumpkin Pie Bars (Vegan/Gluten-Free)

Crust:

2 cups almond flour

1 cup coconut flour

1/2 cup melted coconut oil

1/2 cup maple syrup

1 tsp almond extract (or vanilla extract)

1/2 tsp salt

Pumpkin pie filling:

5 cups pumpkin puree (homemade or canned)

1 cup full-fat coconut milk

6 tbsp cornstarch

1/2 cup maple syrup

1/2 cup coconut sugar (can sub organic cane sugar)

2 tsp vanilla extract

1 tbsp cinnamon

1 tsp nutmeg

½ tsp cloves

1/2 tsp salt

Topping:

2 cups coarsely chopped pecan halves

Preheat the oven to 350 degrees and line a 9 x 13 inch baking dish with parchment paper.

Add all the crust ingredients to a food processor and pulse until combined. The dough should be sticky when you press it with your fingers. Press the crust into the bottom of your pan, and bake for 8 to 10 minutes. Remove from the oven and let cool.

Add all the pumpkin pie filling ingredients to a high-speed blender or food processor, and blend until smooth and creamy. Taste the mixture and adjust for sweetness to your liking. Pour the filling into the pan and spread evenly.

Bake at 350 degrees for 15 minutes. Remove from the oven, and add the pecan topping in an even layer. Return to the oven and bake for 20 minutes

Let cool, then transfer to the fridge to set for at least 2 hours. Cut into squares and serve.

Story and Styling by Quelcy Kogel/ Photography by Sandra Villarroel aka Sandrachile