The Enchanted Kitchen: “Local. Organic. Live.” State College

A raw food diet includes more than just carrot and celery sticks. Rather, envision a pile of raw zucchini noodles topped with garlic scape pesto, bell peppers, and sesame seeds. Or how about a kale salad with Thai curry pineapple crème, sugar snap peas, and green onions?

Continue Reading: The Enchanted Kitchen: “Local. Organic. Live.” State College

{name} Posted by Brittany Trott on 06/22, 2010 at 10:12 AM

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Berries from Baronner’s Farm Market in Hollidaysburg

Strawberry season is a short one. Or perhaps it’s no shorter than blueberry season or blackberry season, but because the strawberry is my favorite fruit, its season just can’t be long enough.

Continue Reading: Berries from Baronner’s Farm Market in Hollidaysburg

{name} Posted by Emily Wiley on 06/21, 2010 at 10:49 AM

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Radishes and Cucumbers with Shallot Dressing

Root vegetables aren’t just consumed during cold weather. The radish is a root vegetable that is available in Pennsylvania during the months of May, June, July, and September. It is during these warm months that the crop is at its sweetest.

Continue Reading: Radishes and Cucumbers with Shallot Dressing

{name} Posted by Emily Wiley on 06/17, 2010 at 10:26 AM

Comments (0) | Permalink | Tags: recipe | spring | radishes | cucumbers |

There’s a New Market in State College

The North Atherton Street Farmer’s Market has been in the works for years and, finally, it is a reality. The market provides customers another location (in the Home Depot parking lot) and another day (every Saturday) to buy local foods.

Continue Reading: There’s a New Market in State College

{name} Posted by Brittany Trott on 06/17, 2010 at 10:21 AM

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Seasonal Recipes

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Food Stories from NPR
From Kale To Pale Ale, A Love Of Bitter May Be In Your Genes

October 01, 2014

Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren't as sensitive eat about 200 more servings of vegetables per year.

'How To Cook Everything Fast'? Bittman Says Skip The Prep

September 30, 2014

Rachel Martin talks to food writer Mark Bittman about his new cookbook, "How to Cook Everything Fast," which thumbs its nose at the French tradition of having ingredients prepped before you cook.

'Human Flesh' Burger Is A Treat To Tempt The Walking Dead

September 30, 2014

In a stunt to promote the next season of the hit zombie show The Walking Dead, London chefs have concocted a burger inspired by human flesh. They're giving them away Tuesday at a pop-up restaurant.

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