Dawg Gone Bees

Jacki Mack and her husband, Hal, started their business, Dawg Gone Bees, after Hal’s grandfather passed away two years ago. They adopted his passion for honey making and moved equipment from his home into theirs.

Jacki always wanted to launch a family-owned business, and that’s just what they did. The Macks even included their four-legged friends in their venture. Each product is named for one of their dogs: Penny, Nebula, FlipFlop, MJ, and Lucky. And they donate a portion of their profits to the SPCA!

(Continue reading for a Q&A with Jacki Mack and to see photos of their products.)

Continue Reading: Dawg Gone Bees

{name} Posted by Christina and Erin on 03/04, 2011 at 04:32 PM

Comments (0) | Permalink | Tags: vendor | honey |

Chicken Pot Pie with Root Vegetables

Spring arrives in less than three weeks, though March can still be a bitterly cold month. Keep warm during the final days of winter with this hearty and healthy comfort food dish that takes advantage of the final root vegetables of the season.

Continue Reading: Chicken Pot Pie with Root Vegetables

{name} Posted by Emily Wiley on 03/03, 2011 at 01:01 PM

Comments (0) | Permalink | Tags: recipe | winter | potatoes | parsnips | onions | carrots |

Piper’s Peck in Bellefonte

Looking for quality homemade salsa and hot pepper jelly? Janet Robinson, owner of Piper’s Peck, started her pepper business in 1998. She grows nine different varieties of peppers at her farm in Bellefonte. Her products include salsas, pepper jellies, fruit jellies, sauces, relishes, and even fudge! Stop by one of the many local farmers markets to meet Janet, or order online at www.piperspeck.com.

Continue reading to see a video interview with Janet.

Continue Reading: Piper’s Peck in Bellefonte

{name} Posted by Christina and Erin on 02/25, 2011 at 11:59 PM

Comments (0) | Permalink | Tags: farm | vendor | peppers |

Cooking Through the Cold

Winter cooking can be challenging, but take it as an opportunity to get creative and experiment with new ingredients and recipes. Use the “In Season” section of this site for inspiration. Local meat and poultry are always available, as are artisan cheeses. It’s also a good time to stock up on locally produced pantry goods like dried beans, pasta, and rice or preserved items like pickles and jams. During this final month of winter, think root vegetables, such as carrots, parsnips, and potatoes—they can be very versatile.

What are you cooking in February?

Continue Reading: Cooking Through the Cold

{name} Posted by Erin Donahue on 02/24, 2011 at 09:49 AM

Comments (2) | Permalink | Tags: tips |

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  • Tait Farm
Seasonal Recipes

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