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Stories and Events in the WPSU Community
The opinions expressed in these blogs are solely those of the people who wrote them, and do not represent the views of WPSU or Penn State University.
Posted by Emily Wiley on 01/30 at 02:52 PM
Tomorrow is the last day to enter our potatoes recipe contest! How do you prepare Russet potatoes, sweet potatoes, fingerling potatoes, and new potatoes? Share your recipe for a chance to win a $25 gift certificate to Nature’s Pantry.
Looking for inspiration? Continue reading for my favorite potato salad recipe.
Posted by Whitney on 01/26 at 08:57 AM
With about 20 members of the Nanty Glo community in attendance at yesterday’s meeting, Jessica and I are thrilled to begin working on the 65th episode of “Our Town.” We heard some amazing story ideas—-many about the rich history and culture, but also about the revitalization efforts currently underway and the great work of local service organizations. With so many folks in attendance at our kick-off meeting, it’s clear to see this is a community that cares about its town and its neighbors! We cannot wait to learn more.
Posted by James Eisenstein on 01/25 at 12:09 PM
My brother, a witty fellow indeed, never misses an opportunity to respond to my every utterance of the term “organic food” by saying that he much prefers it to inorganic food like rocks and plastic. His response follows a long tradition of cleverly tormenting his little brother, but it also revives my suspicion that many people don’t actually know what “organic food” is or why anyone would want to produce it or consume it. If this sounds like you (or even if it doesn’t), read on.
Posted by Whitney on 01/23 at 11:29 AM
Jessica Peters and I have begun making contacts with people in Nanty Glo, PA as we prepare to kick off the 65th episode of the series. We’ll be traveling to the area this week to start planning some of the details of the project with some community leaders and we can sense some enthusiasm around the program. We’ll be announcing community-wide events and meetings very soon, so stay tuned for that info. This project is all about bringing the residents of the area together and we want everyone to know they’re invited to participate in the project.
Posted by Tony Ricci on 01/23 at 08:20 AM
Green Heron Farm still has a nice supply of greens this week, but order early for those items – they fly off the shelf this time of year:
Baby Chard – Green, Red and Gold
Italian and Red Rib Dandelion
Posted by Kristin Camplese on 01/20 at 09:29 AM
I love the challenge of taking very disparate items and somehow bringing them together into a coherent dish. Certainly some of the dishes turn out a lot better than others, but it is always a fun experiment. In this case, I had new potatoes, garlic scapes (the green flower shoot from the garlic), green onions, parsley, and lots of eggs. I settled on a “hash” sort of thing and I was not disappointed. I love putting a slight twist on a very traditional approach and it was a delicious vegetarian entree. I served it with sauteed snow peas and a nice glass of Sauvignon Blanc.
Posted by Jamie Oberdick on 01/18 at 05:48 PM
We are in the heart of winter, so buying garden seeds may not be the first thing on your mind. However, if you are planning on ordering seeds online (you will more choices online than you will in a store), now is the time to do so.
Posted by Emily Wiley on 01/17 at 10:18 AM
Join Chef Pati Jinich of the new PBS series Pati’s Mexican Table for WPSU’s 20th Annual Connoisseur’s Dinner on Saturday, February 18th. Experience firsthand the adventurous cuisine found across Mexico with each dish serving as a point of departure into the country’s rich history and culture.
For more details, visit http://wpsu.org/events/conndinner2012.
Posted by Harrison's Fresh + Local on 01/10 at 01:07 PM
Our local food partners are the stars behind the scenes at Harrison’s Wine Grill – we purchase from more than 20 local businesses during the growing season. During the winter, we focus more on the year-round products, especially locally produced cheese like our Goot Essa cheddar and Three Belle goat cheese, both from Millheim, Pa. We are working to bring more Pennsylvania artisanal cheeses onto our menu this year because our menu items designed around Goot Essa Sharp Cheddar have been so popular, especially the gratin recipe featured below.
Posted by Emily Wiley on 01/05 at 11:23 AM
Russet potatoes. Sweet potatoes. Fingerling potatoes. New potatoes. How do you eat this starchy vegetable? Share your favorite recipe this month for a chance to win a $25 gift certificate to Nature’s Pantry in State College. Entries must be submitted by midnight on January 31st. See contest details. And good luck!
Posted by Emily Wiley on 01/04 at 11:33 AM
Congratulations to Dee Saylor of State College! Her recipe for Cranberry Salsa Dip with Cream Cheese is the winner of the December recipe contest and the recipient of a $25 gift certificate to Elk Creek Cafe + Aleworks.
Continue reading for Dee’s salsa recipe, along with others for cranberry cookies, cakes, and muffins.
Most recent entries
- Being a vegetarian in State College
- Friday, January 23, 2015
- By Local Food Journey in Local Food Journey
- Upcoming events for wine enthusiasts in February and March
- Tuesday, January 20, 2015
- By Linda Weaver in Local Food Journey
- Cream of cauliflower soup fights the winter chill
- Friday, January 16, 2015
- By LacCreta Holland in Local Food Journey
- Food court featuring local food? Find it at the Farm Show
- Wednesday, January 14, 2015
- By Jamie Oberdick in Local Food Journey
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