Philly Farm and Food Fest a showcase of Pennsylvania local food

In 2011 Fair Food Philly and PASA (Pennsylvania Association for Sustainable Agriculture) teamed up to create a new annual marketplace for farmers and local food producers. The shared goal was to assist small businesses in growing their bottom line by providing a low-cost venue accessible to a diverse audience of potential customers. The event is the Philly Farm and Food Fest, and it is happening this year on Sunday, April 13 from 11:00 a.m. to 4:00 p.m. at the Pennsylvania Convention Center Annex.

Fest is also a fundraising event for Fair Food and PASA, with proceeds going to support our non-profit educational and technical assistance programs for food producers. Tickets for the event can be purchased here.

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{name} Posted by Jamie Oberdick on 04/08, 2014 at 09:07 AM

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Taking back the reputation of fava beans

There is no doubt that Anthony Hopkins is one of the finest actors of all time. In fact, he is so good, he actually managed to ruin the reputation of one tasty vegetable—fava beans.

Even if you haven’t seen his role as the cannibalistic serial killer Hannibal Lector in the film The Silence of the Lambs, unless you live under a rock you’ve probably heard Hopkins’ character’s infamous quote about one of his devious meals, and how he accompanied it with fava beans and a nice Chianti. To this day, I’ve noticed that whenever you mention fava beans, that scene is mentioned.  However, fava beans are not a horror, they are a tasty vegetable that has a long history as a food, going all the way back to the Romans and Ancient Greeks.

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{name} Posted by Jamie Oberdick on 04/03, 2014 at 07:45 AM

Comments (0) | Permalink | Tags: recipe | gardening | favabeans | recipes |

Early spring is salad time at indoor farmers markets

One of the best early season treats for the locavore is a fresh salad made with the first greens of the season. While some might be surprised to hear this, there are three farmers markets going on right now that offer delicious and fresh greens: Boalsburg Farmers Market on Tuesdays 2:00-6:00 p.m. at the Boalsburg Fire Hall, the State College Indoor Farmers Market on Fridays from 11:30 a.m.-5:00 p.m. at the State College Municipal Building Lobby, and the Millheim Indoor Farmers Market on Saturdays from 10:00 a.m.-1:00 p.m. at the Bremen Town Ballroom.

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{name} Posted by Jamie Oberdick on 03/31, 2014 at 08:03 AM

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The story behind your Creamery cone

If there’s one piece of advice people get when they visit State College, it’s this: go to the Berkey Creamery. There’s a reason why Penn State fans are lined up around the block during football weekends, willing to wait as long as they must for a cone of Peachy Paterno or a half gallon for the road. In fact, every time I visit home, I bring two half gallons with me; my family and friends can’t get enough of it. While people from across the country can get Creamery ice cream delivered to them, it’s a business that we’ll always be proud to call local.

As often as we visit the Creamery, there’s so much that a lot of people don’t know about it. For instance, the proceeds from all sales contribute toward research, education, and extension programs in the Department of Food Science and the College of Agricultural Sciences. They make all dairy products on site—70 percent of the milk used comes from PSU cows, and the rest is from local farms. The milk arrives via tanker truck, and it is immediately tested for antibiotics, butterfat, and bacteria. Over 4.5 million pounds of milk is used every year on an assortment of cheeses, spreads, milk, yogurt, frozen yogurt, sherbet, and of course, ice cream. In order to ensure safety in the plant during any manufacturing process, all employees must follow the Good Manufacturing Practices.

Continue Reading: The story behind your Creamery cone

{name} Posted by Jordan Reabold on 03/27, 2014 at 08:33 PM

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