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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 Local Food Journey on 09/18 at 12:10 PM
Summer is still producing my favorite veggies, but with a nip in the air, not for much longer! I shopped at the Tuesday Farmers Market in Boalsburg this week and found very good prices on the last tomatoes of the summer. I don’t look forward to winter, so a basket of tomatoes right now really makes me smile. There are lots of ways I want to use them, now and in the future.
I like to use them fresh in pasta dishes. This angel hair pasta is mixed with grilled shrimp. Garlic and tomatoes sauteed in a couple of tablespoons of olive oil are added and a handful of julienne basil are mixed in. A very fresh tasting pasta for the end of the summer.
Posted by Mike D on 09/16 at 02:22 PM
Guys and Dolls: Shimmy into your best 1920s glad rags and swing over to the WPSU Speakeasy at Duffy’s Tavern for a night on the town sure to be the cat’s pajamas and the bee’s knees.
Enjoy dancing to a live swing jazz band, signature cocktails, and tasty food from Duffy’s — and show your support for WPSU-FM. Creative roaring twenties attire is encouraged to add to the fun!
$100 Contribution to WPSU-FM
Register for tickets here or call Chrissy at 814-863-5597.
Posted by Local Food Journey on 09/16 at 11:51 AM
Editor’s note: This is the first of our new Local Food Intern Anna Lombardo’s articles on the local food scene in Central Pennsylvania.
Next time you’re jonesing for that familiar kick of mustard on your hot dog or seeking out a dip for your big neighborhood shindig, set down the Heinz bottle and look no further than a locally brewed and packaged concoction: a jar of Big Al’s Sweet and Spicy Mustards.
You’ll know you have the right product when you find two adorably animated peppers—one yellow, one red—embracing each other as they beam and wave at you from the packaging. Inside the jar, things only get better. Big Al—also known as Allen Weimert, a retired schoolteacher, who makes the mustard right out of his Stormstown home alongside his wife, Maryann—uses only locally grown ingredients, many of which he grows in his own backyard. For example, the red, yellow, and orange peppers you find delectably strewn throughout the brew have most likely been cultivated at the hands of the Weimerts. What they can’t grow, they buy from local vendors. Al tells me that his business both flourishes and is dependent upon the availability of fresh, local foods grown in central Pennsylvania. He says that part of the reason that he and Maryann have been “blessed” with this project is because they have the local resources to do so.
Posted by Jamie Oberdick on 09/12 at 09:13 AM
For this week’s Local Food Notes….honeycrisp apples are back, your chance to meet a sheep at the Millheim Farmers Market, Tait Farms Foods introduces a fall flavored shrub, and how to store that winter squash purchase you made at farmers market.
- Honeycrisp apples are back: Honeycrisp apples are a much-loved variety, due to their crisp texture, sweet flavor, and juicy mouth-feel. They are back now, and can be found at various Central Pennsylvania orchards, such as Harner Farm and Way Fruit Farm. Get them before the rest of the Honeyheads end up eating them all.
Posted by Mike D on 09/09 at 01:10 PM
Ring up your best friends and join WPSU for a bus trip to see the Costumes of Downton Abbey, at the Winterthur Museum in Wilmington, Delaware - Tuesday, October 28!
$150 Inclusive Package
Your day’s outing includes brunch, high tea, dinner, your museum ticket and your Fullington bus ticket — all for a package of $150 with proceeds to benefit your community public television station WPSU.
Click here for more information about the trip and how you can register.
Posted by Jamie Oberdick on 09/09 at 08:43 AM
As the leaves turn and the weather cools, our palates start to turn towards more hearty fare. Here’s five outstanding local food items that you can find in the area that are sure to warm you up when those first chilly winds of autumn start blowing…
Posted by Jamie Oberdick on 09/05 at 09:23 AM
September is here, the kids are back to school, and there’s even a bit of color showing up on the trees. Despite our summery heat and humidity this week, cooler days are just around the corner, and fall is a great time for local food. Here’s some quick updates on the local food scene:
- If you are going to the Friday Downtown State College Farmers Market, please keep in mind that you can get up to 30 minutes of parking validated. Please visit Janet at her Piper’s Peck stand to get your parking validated.
Posted by Jamie Oberdick on 09/04 at 11:16 AM
There’s a cider boom going on in America right now. The proof is in the fact that sales of cider (the alcoholic kind) reached $600 million last year, more than tripling sales from 2007, according to research firm IBISWorld.
Adam Redding is getting in on this explosion by founding Good Intent Cider, a new cidery out of both Gettysburg and Bellefonte. Cider making seems to be in Adam’s blood, something that has become a bit more than just a hobby to relax with after his day job as a scientist. “When I was in college we used to make cider in our dorm room. That was pretty rough stuff that we made back then, not anything you’d want to sell,” Redding said. “I didn’t really get back into it until years later. I saw that Cornell offered a cider making course at their ag extension in Geneva, so I talked to my wife about it.”
Posted by James Eisenstein on 09/02 at 08:40 AM
Fall in Central Pennsylvania brings the bounty, beauty, and variety of the late summer and fall harvest. To celebrate it, the Boalsburg Farmers Market in cooperation with the Mount Nittany Winery is sponsoring its “Plow to Plate Harvest Dinner” featuring the vegetables and fruits that ripen as the last of summer’s crops are replaced by those that thrive in the fall. Some of the best chefs in Happy Valley will prepare main dishes from sustainably produced local meat and poultry, soups and side dishes from tomatoes, eggplant, peppers, okra, garlic, onions, melons, acorn and butternut squash, pumpkins, kale, spinach, lettuce, fall greens, and apples. Guests will also enjoy a variety of wonderful deserts.
Posted by Jamie Oberdick on 08/29 at 09:25 AM
- First off, we’d like to offer our best wishes for a swift recovery to a Rising Spring Meat Company employee named Billy, who was seriously injured on the job this past Wednesday. You can read more about it below, and you can offer good thoughts and best wishes below at the company’s Facebook page. They posted the following on that page:
“So, our jobs are dangerous. There is a careful line of respect and awe one has to have working around large animals. Even with the most caution, things can still happen - like they did yesterday. One of our guys (actually our very first employee) was seriously injured on the job yesterday. It looks like everything is going to be OK, but it was a tough tough day for the whole crew and as you can imagine, we have been very distracted by this. As we were thinking what this means for the team in the coming weeks while he heals, we realized that there is a whole community of people out there following us and that maybe if we posted this you could send some get well messages for him (Billy) and maybe it could help lift his spirits. He is one of the guys, very much behind the scenes, who is responsible for bringing food to your plates - so even if you don’t know him - he’s probably helped to feed your family! Please help us in wishing Billy well in his recovery!!”
Posted by Local Food Journey on 08/27 at 09:13 AM
By LaCreta Holland
What is a “tian?”
A tian is “a dish of finely chopped vegetables cooked in olive oil and baked au gratin.” My tian is an adaptation of a Julia Child recipe–it makes a great side dish or you can use it, as I did, as the main course for a meatless meal.
After all, with so many lovely fresh vegetables available right now, why would you need meat?
Posted by Jamie Oberdick on 08/25 at 08:50 AM
As we wind down a summer that will go in the weather record books as one of the top five wettest summers in the 119-year history of weather records at State College, gardeners face a late-season challenge to their plots. Along with all that rain, we’ve had a cool but humid summer. These are just about perfect conditions for all sorts of garden fungal diseases to lay waste to your remaining garden season.
There are plenty of fungal diseases that can lay a hurt on your home garden production, but I am going to focus on two common and particularly destructive plant illnesses, late blight and powdery mildew.
Posted by Jamie Oberdick on 08/22 at 08:19 AM
Downtown State College Farmers Market moves for one week only: As you may have noticed, Penn State students are moving back in. This means the Downtown State College Friday Farmers Market will move to Heister Stree, one block east of Locust Lane, for this week only.
Posted by Linda Weaver on 08/21 at 09:12 AM
As the summer winds down and we enter fall, the Mount Nittany Vineyard & Winery will offer up a variety of events, from a wine and tapas gala, to a harvest photo contest, a Plow-to-Plate Harvest Dinner, and their annual Mt. Nittany Harvest Fest. Details below:
Posted by Local Food Journey on 08/19 at 11:32 AM
Editor’s Note: We will be getting contributions to Local Food Journey from time to time from LaCreta Holland, who runs Happy Valley Learn to Cook, a local food blog, and teaches cooking classes in State College. Her first post offers up a wonderful recipe that will help you use up all those zucchinis that are coming non-stop from your garden.
We visited friends over the 4th of July holiday and they feed us very well. For brunch one morning, we were served Zucchini Egg Bake, a moist and herb-y egg creation that we could not stop eating! I had to get the recipe.
Most recent entries
- Recipe: Roasted tomatoes offer a tasty way to say farewell to summer
- Thursday, September 18, 2014
- By Local Food Journey in Local Food Journey
- WPSU Speakeasy - Thursday, October 23 at 7pm
- Tuesday, September 16, 2014
- By Mike D in Events
- Beyond yellow: ‘Big Al’ takes mustard to another level
- Tuesday, September 16, 2014
- By Local Food Journey in Local Food Journey
- Local Food Notes for Sept. 12
- Friday, September 12, 2014
- By Jamie Oberdick in Local Food Journey
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