From the Field to the Fryer and Back

Welcome to Kit Henshaw from Harrison’s Wine Grill, another new contributor to the Local Food Journey blog!

What do baby lettuces, garlic scapes, micro sunflower shoots, French sorrel, rhubarb, greens … and used fryer oil have in common? They’re all wrapped up in the partnership between Harrison’s Wine Grill and Green Heron Farm run by the talented Tony Ricci and Becky Smith.

Continue Reading: From the Field to the Fryer and Back

{name} Posted by Kit Henshaw on 06/09, 2011 at 01:05 PM

Comments (0) | Permalink | Tags: farm | restaurant |

Field Notes: A Hopeful Start to Summer

It’s not that it’s been a bad year for farmers in our region, or that it’s going to be one, but it sure has been a rough spring. We’re still seeing the somewhat disappointing effects of it, but it will soon be behind us. And, fortunately, summer season is looking great!

Continue Reading: Field Notes: A Hopeful Start to Summer

{name} Posted by Erin McKinney on 06/08, 2011 at 02:32 PM

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

Pasta Primavera

What is better than crisp vegetables, creamy dressing, and fluffy pasta? Primavera means “the season of spring,” and this recipe uses fresh vegetables that are grown locally during this time of year. The delicate dressing and pasta really highlight the diverse tastes, textures, and colors of the seasonal vegetables.

Continue Reading: Pasta Primavera

{name} Posted by Katherine Taylor Grofic on 06/08, 2011 at 08:56 AM

Comments (0) | Permalink | Tags: recipe | spring | asparagus | mushrooms | broccoli | onions | carrots | peppers |

Unpaid Field Hand: Welcome!

Please welcome our newest blogger, James Eisenstein, the “Unpaid Field Hand!”

Eisenstein taught American politics, public policy, environmental politics, and agricultural policy classes at Penn State for over 35 years. He left the university to embark on a new career as an unpaid field hand at his son’s certified organic vegetable (and fruit) farm: Jade Family Farm in Juniata County.

He joins the Local Food Journey to talk about where food comes from, along with the virtues of locally grown, fresh food. Check back later this week for Eisenstein’s first post when he asks how much we really know about life on a farm. 

Continue Reading: Unpaid Field Hand: Welcome!

{name} Posted by Emily Wiley on 06/06, 2011 at 12:59 PM

Comments (0) | Permalink | Tags: fieldhand |

Page 100 of 135 pages « First  <  98 99 100 101 102 >  Last »

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

Share Your Seasonal Recipe

Food Stories from NPR
On Your Mark, Get Set, Grow: A Guide To Speedy Vegetables

April 16, 2014

Impatient gardeners don't have to wait for summer to harvest salad fixings. A surprising variety of crops will bring homegrown produce to your table in as little as three weeks.

Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange

April 16, 2014

The color of food can affect how we perceive its taste, and food companies aren't afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.

Sous Vide Makes Its Way To The Home Kitchen

April 16, 2014

This cooking method — a strange mix of the precise and the forgiving — means never having to worry about rubbery, overcooked meats. But mind your eyebrows while you're holding the blowtorch.

Support WPSU. Shop Amazon.

We rely upon your support to help provide our community with quality public media. WPSU will receive revenue shares when you make purchases from Amazon through links on our website. There is no extra cost to you.