Bakery focuses on gluten-free options for desserts, pasta

By Anna Lombardo

Do you have to avoid gluten? You no longer have to fear pasta.

One of central Pennsylvania’s renowned pasta makers, Fasta & Ravioli Co., recently teamed up with another local food business, Good Seed Baking Co.—exclusive producer of gluten-free items—to begin a new line of their freshly made pastas that cater to those individuals whose gluten allergies likely prevent them from gobbling down plates of spaghetti on a weekly basis like the rest of us do (oh—that’s just me?...okay).

Continue Reading: Bakery focuses on gluten-free options for desserts, pasta

{name} Posted by Local Food Journey on 09/25, 2014 at 09:16 AM

Comments (0) | Permalink | Tags: GoodSeedBakery | gluten-free |

Now is the time to plant garlic

While you can plant garlic in the very early spring, between now and late October is the best time to get your garlic bulbs in the ground. By planting garlic now, you can get bigger, better quality bulbs next summer.

There are several basic types of garlic:

- Softneck: This variety of garlic generally does not produce scapes, those delicious edible flower stalks, but is great for braiding. You have to be cautious when selecting a variety with softneck types as not all varieties can handle our cold climate.

- Hardneck: These do produce scapes, and generally handle our cold climate well. One of my favorite types of garlic, the purple stripe variety, is a hardneck garlic.

- Elephant: This variety of garlic is related to leeks, and is famous for its large, mild cloves. Does need a mulch to make it through the winter.

Continue Reading: Now is the time to plant garlic

{name} Posted by Jamie Oberdick on 09/23, 2014 at 08:29 AM

Comments (0) | Permalink | Tags: gardening | garlic |

Recipe: Roasted tomatoes offer a tasty way to say farewell to summer

By LaCreta Holland

Summer is still producing my favorite veggies, but with a nip in the air, not for much longer! I shopped at the Tuesday Farmers Market in Boalsburg this week and found very good prices on the last tomatoes of the summer. I don’t look forward to winter, so a basket of tomatoes right now really makes me smile. There are lots of ways I want to use them, now and in the future.

I like to use them fresh in pasta dishes. This angel hair pasta is mixed with grilled shrimp. Garlic and tomatoes sauteed in a couple of tablespoons of olive oil are added and a handful of julienne basil are mixed in. A very fresh tasting pasta for the end of the summer.

Continue Reading: Recipe: Roasted tomatoes offer a tasty way to say farewell to summer

{name} Posted by Local Food Journey on 09/18, 2014 at 12:10 PM

Comments (0) | Permalink | Tags: recipe | pasta | tomatoes |

Beyond yellow: ‘Big Al’ takes mustard to another level

Editor’s note: This is the first of our new Local Food Intern Anna Lombardo’s articles on the local food scene in Central Pennsylvania.

Next time you’re jonesing for that familiar kick of mustard on your hot dog or seeking out a dip for your big neighborhood shindig, set down the Heinz bottle and look no further than a locally brewed and packaged concoction: a jar of Big Al’s Sweet and Spicy Mustards.

You’ll know you have the right product when you find two adorably animated peppers—one yellow, one red—embracing each other as they beam and wave at you from the packaging. Inside the jar, things only get better. Big Al—also known as Allen Weimert, a retired schoolteacher, who makes the mustard right out of his Stormstown home alongside his wife, Maryann—uses only locally grown ingredients, many of which he grows in his own backyard. For example, the red, yellow, and orange peppers you find delectably strewn throughout the brew have most likely been cultivated at the hands of the Weimerts. What they can’t grow, they buy from local vendors. Al tells me that his business both flourishes and is dependent upon the availability of fresh, local foods grown in central Pennsylvania. He says that part of the reason that he and Maryann have been “blessed” with this project is because they have the local resources to do so.

Continue Reading: Beyond yellow: ‘Big Al’ takes mustard to another level

{name} Posted by Local Food Journey on 09/16, 2014 at 11:51 AM

Comments (0) | Permalink | Tags: mustard | condiments |

Page 1 of 150 pages  1 2 3 >  Last »

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

Food Stories from NPR
Millennial Jews Do An About-Face, Start Keeping Kosher

September 30, 2014

According to a 2013 Pew Research Center study, nearly a fourth of millennial Jews are keeping kosher. That's almost twice the rate of their baby-boomer parents.

European Activists Say They Don't Want Any U.S. 'Chlorine Chicken'

September 30, 2014

Most U.S. poultry is bathed in a little chlorine on the way to your plate. But that treatment is banned in Europe. Now "chlorinated chickens" are a sticking point in a trans-Atlantic trade deal.

The End Of Summer Means The End Of 'Snowballs' In New Orleans

September 29, 2014

The snowball is just crushed ice and syrup. Legal battles have been waged over snowball patents and recipes, and locals understand why — it's because the snowball is worth fighting for.

Support WPSU. Shop Amazon.

We rely upon your support to help provide our community with quality public media. WPSU will receive revenue shares when you make purchases from Amazon through links on our website. There is no extra cost to you.