Local Food Journey

arugula, asparagus, beets, broccoli, cabbage, carrots, chard, corn, fava beans, garlic scapes, kale, lettuce, mushrooms, oregano, parsley, radishes, rhubarb, scallions, spinach, squash, strawberries, thyme, tomatoes, zucchini

All Posts by Jessica Reilley

Vegetable Broth

During this time of year, I often have a lot of vegetables hanging out in my refrigerator. What is one of the easiest ways to use up 5 lbs. of turnips, carrots, beets, squash, onions, and garlic? Vegetable broth. This recipe is highly adaptable; start with the one below and add in any extra veggies you have laying around. It will be perfect for risottos and sauces throughout the winter.

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Posted by Jessica Reilley on 10/20, 2010 at 11:27 AM

Sauteed Delicata Squash with Apples and Thyme

‘Tis the season for squash! Try this savory dish with delicata squash (also known as sweet potato squash), apples, and thyme.

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Posted by Jessica Reilley on 10/07, 2010 at 11:06 AM

Roasted Acorn Squash

Fall is here! Which means it’s time for squash. Acorn squash, in particular, has great flavor and only requires a small amount of prep time to create a delicious side dish.

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Posted by Jessica Reilley on 09/23, 2010 at 01:13 PM

Roasted Cabbage

We love to roast vegetables—it’s our favorite way to enjoy them. The high, dry heat of the oven caramelizes the sugars in the vegetables and highlights their natural sweetness. You can roast tomatoes, asparagus, eggplant, cauliflower, broccoli, cabbage, beets, and most root vegetables.

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Posted by Jessica Reilley on 09/08, 2010 at 04:30 PM

New Potatoes with Roasted Garlic Vinaigrette

This quick recipe is a tangy, savory way to spice up roasted potatoes.

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Posted by Jessica Reilley on 08/02, 2010 at 01:25 PM

Creamy Cilantro-Lime Slaw

This light, creamy dressing is great not only on cabbage and coleslaw, but also on salads and fresh vegetables, like cucumbers.

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Posted by Jessica Reilley on 07/26, 2010 at 03:00 PM

Garlic Scape Pesto

We received about half a pound of garlic scapes two weeks ago from our CSA. Even though I’ve seen and heard of scapes, I wasn’t sure what part of the garlic plant the scape came from.

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Posted by Jessica Reilley on 07/12, 2010 at 03:45 PM

Pea and Mint Risotto

Do you have mint growing in your garden? Pair it with summer peas for a hearty risotto.

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Posted by Jessica Reilley on 07/05, 2010 at 11:47 AM

Caramelized Tofu over Sautéed Greens

This nutritious one pan meal is provided by Jessica from Gilbertsville, Pa.

Do you have a favorite seasonal recipe to share? Complete our form, and we’ll feature your recipe on the Local Food Journey.

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Posted by Jessica Reilley on 06/25, 2010 at 10:24 AM

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How Genomics Solved The Mystery Of Ireland's Great Famine

May 22, 2013

Although scientists have known that a funguslike organism caused the potato blight that triggered the Great Famine in Ireland in the 1840s, they didn't know which strain was the culprit. But they do now, thanks to the genes in some 19th century potato samples.

Real Butterscotch: The Beauty Of Sugar And Dairy Transformed

May 22, 2013

When a few humble elements are combined in perfect balance, butterscotch is born. And food writer Deena Prichep says she turns this childhood favorite into a dinner-party star with counterpoints like flaky salt or crunchy nuts.

Nutrition Group Says Chocolate Milk Is OK, No Need For Aspartame

May 21, 2013

The nation's largest group of nutritionists is urging the FDA to reject the dairy industry's petition to change the definition of milk. The petition aims to allow aspartame or other alternatives to be used to sweeten milk in an effort to boost consumption in schools.

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