Mount Nittany Vineyard & Winery
Posted by Michele Frank on 09/01, 2010 at 09:44 AM
The drive to the Mount Nittany Vineyard & Winery is one of winding roads, quaint farmhouses, and field after green field. It’s easy to forget that the bustling downtown of State College is less than ten miles away.
Continue Reading: Mount Nittany Vineyard & Winery
Tags: wine |
Pesto Pizza
Posted by Emily Wiley on 08/30, 2010 at 11:46 AM
It seems like just yesterday that we planted our first garden of peppers, tomatoes, and herbs. But now, in late August, the tomato vines are browning and the basil leaves are wilting.
Before our backyard trees turn shades of auburn and gold, we celebrated the end of summer with pesto pizza.
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A Market Dictionary
Posted by James Gherardi on 08/27, 2010 at 09:34 AM
Today we are faced with a laundry list of considerations when shopping at the market. Is this an organic apple? Does it come from a sustainable farm? Is this beef from grass-fed cattle, and are these eggs from free-range poultry?
In an attempt to simplify the elusive terminology of the farming world, we have created a what’s what of words and phrases to make your local eating experience a more informed one.
The following ten terms are the most important ones to consider when browsing markets and buying from local farmers.
Continue Reading: A Market Dictionary
Tags: foodsafety | organic | market |
Sautéed Pepper and Onion Pasta
Posted by Michele Frank on 08/25, 2010 at 12:34 PM
Here is a quick and easy pasta salad, perfect for the summer to fall transition time. It can be served either hot or cold and pairs well with heavy wheat beer.
Continue Reading: Sautéed Pepper and Onion Pasta
Tags: recipe | summer | garlic | peppers | tomatoes | onions |
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Seasonal Recipes
In Season in PA: August
- apples, arugula, basil, beets, blackberries, blueberries, broccoli, broccoli raab, cabbage, cantaloupes, carrots, cauliflower, celery, chard, corn, cucumbers, eggplant, garlic, green beans, kale, leeks, lettuce, melons, mint, mushrooms, nectarines, okra, onions, oregano, parsley, peaches, pears, peppers, plums, potatoes, radishes, raspberries, rutabegas, scallions, spinach, squash, thyme, tomatoes, turnips, watermelons, zucchini
Contributors
- Brittany Trott
- Emily Wiley
- Jessica Reilley
- Chris Raines
- Will Nichols
- Emily Reddy
- Michele Marchetti
- Michele Frank
- James Gherardi
Food Stories from NPR
Where's The Beef? One Man's Search For 'Steak'
September 02, 2010
Mark Schatzker, a lifelong steak lover, was disappointed in the steaks he was eating -- they simply didn't taste as good as he remembered. So Schatzker set off on a quest to find the very best piece of beef in the world, a quest that took him from feedlots in Texas, to French cave paintings of prehistoric cattle, to the Argentine pampas.
Boy Howdy! You Can Deep Fry Beer
September 02, 2010
Amateur chef Mark Zable from Texas has a new culinary invention: fried beer. Zable tells Steve Inskeep this is the first time anyone has successfully deep fried a liquid. He'll debut his fried beer at the Texas State Fair later this month.
Overloaded From Your Garden? Just Can It
September 02, 2010
Canning -- the source of jams, pickles and relishes that seems tied to the last century -- is on the upswing. There is a debate whether the trend stems from the tight economy or the local food movement, but its fans say the results are delicious.
Ice Cream Joins Cheese, Chocolate In Artisan Trend
August 31, 2010
A gelato company in Washington, D.C., is a model of a big trend in the food industry: going artisan. Plenty of people seem willing to pay the higher prices of vendors that use locally sourced products and make smaller batches. A dairy in Pennsylvania is Pitango Gelato's source for the high quality ingredients and natural flavors it sought.
Sandwich Monday: The Denny's Fried Cheese Melt
August 30, 2010
For this week's Sandwich Monday, we try the new Denny's Fried Cheese Melt. That's four fried mozzarella sticks stuffed into a grilled cheese sandwich.
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