Tait Farm in November

The days of fresh berries and sweet corn are long gone. Winter is right around the corner. So what is on the plate of a local foodie during this time of year? Emily Wiley visited Tait Farm in Centre Hall to find out.

Listen to audio and view a photo slideshow of November produce.

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{name} Posted by Emily Wiley on 11/19, 2010 at 02:19 PM

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Local Restaurants

Looking for a restaurant that supports local vendors? Look no further.

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{name} Posted by Michele Frank on 11/16, 2010 at 03:54 PM

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Parsnips and Potatoes Bake

My grandmother makes homemade potatoes au gratin for every big family event. I love her recipe, and I wanted to experiment with locally grown parsnips before they disappear into winter. The outcome is a delicious twist on an old favorite.

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{name} Posted by Michele Frank on 11/11, 2010 at 01:53 PM

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Cajun Cauliflower Hash

Fall vegetables like broccoli, cabbage, mustard greens, and cauliflower are here for just a few more weeks, so take advantage of them now!

Remember to thoroughly wash your market cauliflower before using it. Dissolve 1/4 cup salt in warm water and add cut cauliflower. Fill the rest of the bowl with cold water, and soak for 1/2 hour. Rinse thoroughly and several times, and then enjoy this tasty Cajun hash recipe from Tait Farm.

Continue Reading: Cajun Cauliflower Hash

{name} Posted by Emily Wiley on 11/09, 2010 at 10:18 AM

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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
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