Bring the heat this summer with hot peppers in your garden

Believe it or not, it’s time to plant peppers…indoors, that is. Generally, you want to start pepper seeds inside about 6-10 weeks before last frost to give the plants time to grow and produce peppers. If you haven’t bought seeds yet, area stores have seeds in stock now, and if you want more variety, you can go to any number of online seed vendors to make your order and get the seeds in time to start.

As for what to plant, there are countless varieties of hot peppers out there to try. Here are six varieties that are sure to spice up your life this summer:

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{name} Posted by Jamie Oberdick on 03/12, 2014 at 08:47 AM

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Five local food related signs of spring

March is often a tease to those of us weary of winter’s cold, snow, and ice. One day we may have pleasant mild weather, the next, biting wind and snow.

But really, we’re entering the end-of-life phase for Old Man Winter. As the glacier that was covering Central PA continues to shrink, and mild days become more frequent, the harbingers of spring become more frequent. Here are five signs of spring, local food style:

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{name} Posted by Jamie Oberdick on 03/10, 2014 at 09:02 AM

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On the menu at the Nittany Lion Inn: Local food

While there are plenty of restaurants in State College that pride themselves in their use of locally-made ingredients, the list continues to grow. Recently, the highly revered Nittany Lion Inn made the switch to use local ingredients in their menu with hopes of supporting other local businesses, expanding their menu, and of course, pleasing the palates of customers.

Andrew Monk, executive chef of the Nittany Lion Inn, explains the process that was necessary in order to begin serving local food. “We had to change the thought process on menus and make a list based on our needs,” he said.

Specifically, Andrew addresses the importance in valuing the different needs and preferences of all customers alike, including vegetarians, vegans, and guests visiting the hotel from all over the world. Everyone has their own personal taste, and the restaurant offers an array of options. He stresses, “You want to please their needs, and you have to take as many steps as you can to get there.”

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{name} Posted by Jordan Reabold on 03/05, 2014 at 10:46 AM

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Friends & Farmers Co-op’s next big step

If you read Local Food Journey, you are probably well aware of the Friends & Farmers Cooperative project, which is a food cooperative in State College committed to showcasing the best local products in support of a strong local economy. The good news is you can finally join Friends & Farmers at the Membership Kickoff Celebration to be held Sunday, March 2, from 3:00 p.m. to 6:00 p.m. at the Unitarian Universalist Fellowship of Centre County. You can RSVP here.

Along with signing up founding member/owners, the Celebration will have a lot to offer attendees. It will feature performances by local musicians including Andy Tolins, Scott Mangene, and Paul Brigman & Friends; opening remarks by State College Mayor and local food advocate Elizabeth Goreham; local food donated by various local vendors such as Webster’s, Harrison’s Wine Grill, Tait Farm, Byler Goat Dairy, Katz Raw Foods, Stone Meadow Farms, and Sweet Sunrise Bakery; kids activities led by the Penn State Community Food Security Club, and more. “The whole setup of this event is ‘drop-in,’ meaning you don’t have to come and be there the whole time,” said Michele Marchetti, local freelance writer and Friends & Farmers board member. “The idea is you come when you want, you hear some music, you get some food, and of course, sign up to be a member.”

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{name} Posted by Jamie Oberdick on 02/27, 2014 at 11:48 AM

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  • Elk Creek Cafe and Aleworks
  • Fasta Ravioli Company
  • Harrison's Wine Grill & Catering
  • Natures Pantry
  • Tait Farm
Seasonal Recipes

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