Moser’s Garden Produce from Centre Hall

Moser’s Garden in Centre Hall is a family operation. It began in 1976 as a half-acre garden with a few dozen fruit trees and grape vines. Today it has grown in both variety and acreage producing over 150 varieties of tomatoes, as well as berries, peppers, and sweet corn.

Watch a video interview with Barry Moser and find his produce at the State College Farmers Market on Tuesdays and Fridays and at the North Atherton Market on Saturdays.

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{name} Posted by Katherine Taylor Grofic on 06/15, 2011 at 02:23 PM

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

Wet Spring Impacts Farmers

This year’s wet spring not only dampened your home gardening plans, it put farmers way behind schedule, too. Find out how this may impact yields and food prices in an audio interview with James Dunn, Penn State professor of agricultural economics.

Hear the interview conducted by WPSU’s Patty Satalia.

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{name} Posted by Emily Wiley on 06/14, 2011 at 12:39 PM

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Unpaid Field Hand: Welcome to the Farm

Can you identify what vegetable growing is pictured? No, really, look carefully and give it try.

Why even ask, you might ask? Because much of the knowledge our grandparents had about the variety names of fruits and vegetables and how they grew has been lost, and I think that is too bad. They knew the names of many apple and tomato varieties, for example, and what each was good for. Part of our renewed interest in what we eat as we embark on a local food journey should involve regaining this knowledge. 

Continue Reading: Unpaid Field Hand: Welcome to the Farm

{name} Posted by James Eisenstein on 06/10, 2011 at 12:35 PM

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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

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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

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Fast-Food Scandal Revives China's Food Safety Anxieties

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A U.S. company that supplies meat to fast-food chains in China has pulled all its products made by a subsidiary. An expose revealed some of the products were mishandled and had expired.

Rust Devastates Guatemala's Prime Coffee Crop And Its Farmers

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Central American coffee farmers are facing off against a deadly fungus that has wiped out thousands of acres of crops. Coffee companies like Starbucks are pooling money to support them in the fight.

You'll Be Maaaaaaaad About Goat If You Follow This Chef's Recipe

July 27, 2014

Goat — it's the other red meat! And it's easy to mess up. Kenyan-born Kevin Onyona reveals the secrets to a tender yet hearty stew: You've got to break down that meat, and you've got to give it love.

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