Mothersbaugh Farm in Spring Mills

Chuck Mothersbaugh is a staple at the Friday market in downtown State College. It’s easy to spot his buckets of beautiful sunflowers on Locust Lane. Of course, he also sells a wide variety of produce—from cucumbers to tomatoes to onions to squash. Watch this short video interview to learn more.

Continue Reading: Mothersbaugh Farm in Spring Mills

{name} Posted by Katherine Taylor Grofic on 08/26, 2011 at 10:00 AM

Comments (0) | Permalink | Tags: video | farm | market |

Garlicky Bread Salad with Heirloom Tomatoes and Sweet Corn

Tomatoes of all shapes and colors are still in abundance at the local markets. Pick up a box and let us know how you use them! Share your recipe by August 31st for your chance to win a $25 gift Elk Creek Cafe + Aleworks in Millheim.

Continue reading for one of Kristin’s favorite simple late summer recipes.

Continue Reading: Garlicky Bread Salad with Heirloom Tomatoes and Sweet Corn

{name} Posted by Kristin Camplese on 08/25, 2011 at 03:22 PM

Comments (0) | Permalink | Tags: recipe | summer | tomatoes | corn | bread | garlic |

Useful Beauty

Home vegetable gardens are an ideal and super-local way to get fresh, delicious produce, but they can also be a beautiful addition to your yard. Many vegetable plants not only taste great, they look great, too—and not just on a plate.

Continue Reading: Useful Beauty

{name} Posted by Jamie Oberdick on 08/23, 2011 at 01:29 PM

Comments (0) | Permalink | Tags: gardening |

A Local Food Fantasy

Farm work can enrich your fantasy life. While weeding our new currant and gooseberry patch the other day, I let my mind wonder …

How close could we get to a truly local food system here in central Pennsylvania? Could we become one of the leading centers of the local food movement in the United States?

Continue Reading: A Local Food Fantasy

{name} Posted by James Eisenstein on 08/22, 2011 at 12:36 PM

Comments (0) | Permalink | Tags: fieldhand |

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Seasonal Recipes

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Hugh Merwin, an editor at Grub Street, bought a 63-ounce jug of pumpkin spice syrup and put it in just about everything he ate for four days. As he tells NPR's Scott Simon, it did not go well.

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For 25 years, DC Central Kitchen has been a place for the hungry to feed themselves and learn new skills. Now a bustling social enterprise, it's inspired similar programs across the nation.

Keeping Heirloom Apples Alive Is 'Like A Chain Letter' Over Many Centuries

September 19, 2014

Scott Farm in Vermont grows 100 apple varieties, some of them dating back to the 1700s. These apples may not look as pretty as the Red Delicious, but what they lack in looks they make up for in taste.

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