Field Notes - Early November

There is an impatient feeling in the chilly, Fall air here in the fields. The heavy, wet snow that came down on Saturday had us curiously waiting to see how all the crops carried the weight.

Continue Reading: Field Notes - Early November

{name} Posted by Erin McKinney on 11/03, 2011 at 09:30 AM

Comments (1) | Permalink | Tags: fieldnotes | fall |

Winner of the Butternut Squash Recipe Contest

Thanks to everyone who participated in this month’s butternut squash recipe contest! Congratulations to Ashley of State College and her Butternut Squash Risotto recipe. She is the recipient of a $25 gift certificate to Harrison’s Wine Grill & Catering

Continue reading to see all of the submitted recipes. Enjoy!

Continue Reading: Winner of the Butternut Squash Recipe Contest

{name} Posted by Local Food Journey on 11/02, 2011 at 09:08 AM

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The Splendid Table Comes to WPSU-FM

We’re pleased to announce that starting November 6, the The Splendid Table with Lynne Rossetto Kasper will be joining the WPSU-FM line-up Sunday mornings at 11:00 a.m. (with The Thistle and Shamrock moving to Sundays at 8:00 p.m.).

Continue Reading: The Splendid Table Comes to WPSU-FM

{name} Posted by Local Food Journey on 10/27, 2011 at 01:33 PM

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Field Notes

This week as we are adding more fall greens to the selection of choices, we are embarking on a project that will provide us with the ability to extend the season and have even more greens!

Continue Reading: Field Notes

{name} Posted by Erin McKinney on 10/25, 2011 at 07:00 AM

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

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Ivory Coast is the world's No. 1 producer of the cacao beans that are the base of our beloved chocolate bars. But as a TV report shows, some cacao farmers have never enjoyed the final product.

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August 01, 2014

Researchers at the university built a furnace that can melt rock, then had a cookout. Chefs placed a ribeye on a grill over the 2,100-degree magma. Seconds later, a very charred, medium rare steak.

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