WPSU.org http://wpsu.org en <![CDATA[Recipe: Dandelion salad with hot bacon dressing a PA Dutch Easter staple]]> To many, the image above may cause anger because the dandelion is considered one of the worst lawn and garden weeds to control. However, to many of the Pennsylvania Dutch persuasion, dandelions are good to eat and are a staple at the Easter table. They are, as we all know, quite plentiful and are ready to harvest right now so you can gather enough for Easter dinner.

There are two key points to remember when harvesting dandelions. First, perhaps most importantly, make sure you are not harvesting greens from ground that has been hard hit with herbicides and other chemicals. In fact, there are cultivars of dandelions that you can grow in your garden. Second, you must harvest the greens before the flower head appears. Once that happens, they become so bitter they are inedible.

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http://wpsu.org/localfoodjourney/comments/recipe_dandelion_salad_with_hot_bacon_dressing_a_pa_dutch_easter_staple http://wpsu.org/localfoodjourney/comments/recipe_dandelion_salad_with_hot_bacon_dressing_a_pa_dutch_easter_staple Fri, 18 Apr 2014 10:04:06 -0400
<![CDATA[Penn State food security club promotes healthy, local eating]]> It seems as though Penn State has a club for everything—The Clown Nose Club, Beekeepers Club, Glee Club— the list goes on. While they all vary in their size, purpose, and popularity, I think it’s safe to say that each club plays a significant part in helping the community. One club I hadn’t heard of, until now of course, is the Community Food Security Club. Their mission “is to spread conscious eating habits to the Penn State and State College communities, to assist in the support of a local food system, and to raise awareness and support for food security.” It’s no surprise that college students don’t have the best reputation for eating habits (Ramen noodles, anyone?), so the Community Food Security Club exists to prevent bad eating habits, not only for students, but for the community as a whole.

To begin, it’s important to address what exactly “food security” is. The club describes it in this way: “Food security is having continuous access to nutritious, affordable food in order to live a healthy life.” The club exists to ensure that dining halls across campus offer an array of healthy options for Penn State students. When it comes to the community, the club promotes the use of farm-grown foods by restaurants as well as people in their homes. Caroline Meehan, the Community Food Security Club president, says, “The club started a few years ago to raise awareness on food insecurity in America and to show support for sustainable agriculture and the local food system.”

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http://wpsu.org/localfoodjourney/comments/penn_state_food_security_club_promotes_healthy_local_eating1 http://wpsu.org/localfoodjourney/comments/penn_state_food_security_club_promotes_healthy_local_eating1 Tue, 15 Apr 2014 08:27:07 -0400
<![CDATA[A perfect recipe for your first day of trout season catch]]> Tomorrow is practically a Central Pennsylvania holiday—first day of trout season! Our area is known across the country as a prime area for trout fishing, boasting legendary trout streams like Spruce Creek, Penn’s Creek, Bald Eagle Creek, and Black Moshannon Creek. Saturday these streams will be filled with anglers trying their luck.

There are three different species of trout to be caught in our streams, including brook, brown, and rainbow, and all are quite tasty. This recipe allows the trout’s flavor to stand more or less on its own, with assistance of two other tastes of spring, the grill and fresh local spinach.

Here is the recipe for Grilled Butterfly Trout Over Spinach (good luck tomorrow and hopefully you’ll catch something that will allow you to try this recipe!):

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http://wpsu.org/localfoodjourney/comments/a_perfect_recipe_for_your_first_day_of_trout_season_catch http://wpsu.org/localfoodjourney/comments/a_perfect_recipe_for_your_first_day_of_trout_season_catch Fri, 11 Apr 2014 08:30:53 -0400
<![CDATA[Philly Farm and Food Fest a showcase of Pennsylvania local food]]> In 2011 Fair Food Philly and PASA (Pennsylvania Association for Sustainable Agriculture) teamed up to create a new annual marketplace for farmers and local food producers. The shared goal was to assist small businesses in growing their bottom line by providing a low-cost venue accessible to a diverse audience of potential customers. The event is the Philly Farm and Food Fest, and it is happening this year on Sunday, April 13 from 11:00 a.m. to 4:00 p.m. at the Pennsylvania Convention Center Annex.

Fest is also a fundraising event for Fair Food and PASA, with proceeds going to support our non-profit educational and technical assistance programs for food producers. Tickets for the event can be purchased here.

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http://wpsu.org/localfoodjourney/comments/philly_farm_and_food_fest_a_showcase_of_pennsylvania_local_food http://wpsu.org/localfoodjourney/comments/philly_farm_and_food_fest_a_showcase_of_pennsylvania_local_food Tue, 08 Apr 2014 09:07:18 -0400
<![CDATA[Taking back the reputation of fava beans]]> There is no doubt that Anthony Hopkins is one of the finest actors of all time. In fact, he is so good, he actually managed to ruin the reputation of one tasty vegetable—fava beans.

Even if you haven’t seen his role as the cannibalistic serial killer Hannibal Lector in the film The Silence of the Lambs, unless you live under a rock you’ve probably heard Hopkins’ character’s infamous quote about one of his devious meals, and how he accompanied it with fava beans and a nice Chianti. To this day, I’ve noticed that whenever you mention fava beans, that scene is mentioned.  However, fava beans are not a horror, they are a tasty vegetable that has a long history as a food, going all the way back to the Romans and Ancient Greeks.

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http://wpsu.org/localfoodjourney/comments/taking_back_the_reputation_of_fava_beans http://wpsu.org/localfoodjourney/comments/taking_back_the_reputation_of_fava_beans Thu, 03 Apr 2014 07:45:20 -0400
<![CDATA[Early spring is salad time at indoor farmers markets]]> One of the best early season treats for the locavore is a fresh salad made with the first greens of the season. While some might be surprised to hear this, there are three farmers markets going on right now that offer delicious and fresh greens: Boalsburg Farmers Market on Tuesdays 2:00-6:00 p.m. at the Boalsburg Fire Hall, the State College Indoor Farmers Market on Fridays from 11:30 a.m.-5:00 p.m. at the State College Municipal Building Lobby, and the Millheim Indoor Farmers Market on Saturdays from 10:00 a.m.-1:00 p.m. at the Bremen Town Ballroom.

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http://wpsu.org/localfoodjourney/comments/early_spring_is_salad_time_at_indoor_farmers_markets http://wpsu.org/localfoodjourney/comments/early_spring_is_salad_time_at_indoor_farmers_markets Mon, 31 Mar 2014 08:03:18 -0400
<![CDATA[The story behind your Creamery cone]]> If there’s one piece of advice people get when they visit State College, it’s this: go to the Berkey Creamery. There’s a reason why Penn State fans are lined up around the block during football weekends, willing to wait as long as they must for a cone of Peachy Paterno or a half gallon for the road. In fact, every time I visit home, I bring two half gallons with me; my family and friends can’t get enough of it. While people from across the country can get Creamery ice cream delivered to them, it’s a business that we’ll always be proud to call local.

As often as we visit the Creamery, there’s so much that a lot of people don’t know about it. For instance, the proceeds from all sales contribute toward research, education, and extension programs in the Department of Food Science and the College of Agricultural Sciences. They make all dairy products on site—70 percent of the milk used comes from PSU cows, and the rest is from local farms. The milk arrives via tanker truck, and it is immediately tested for antibiotics, butterfat, and bacteria. Over 4.5 million pounds of milk is used every year on an assortment of cheeses, spreads, milk, yogurt, frozen yogurt, sherbet, and of course, ice cream. In order to ensure safety in the plant during any manufacturing process, all employees must follow the Good Manufacturing Practices.

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http://wpsu.org/localfoodjourney/comments/the_story_behind_your_creamery_cone http://wpsu.org/localfoodjourney/comments/the_story_behind_your_creamery_cone Thu, 27 Mar 2014 20:33:33 -0400
<![CDATA[Cafe Lemont offers local food and great java]]> The ongoing debate for all latte-sipping, caffeine-craving coffee snobs (myself included) seems to be “which is better?” Starbucks or Dunkin Donuts? Coffee has become a necessity for so many people; we wake up, skip breakfast, grab a cup of joe to go, and get on with our day. But if you’re tired of the Starbucks employees misspelling your name, or the line at Dunkin Donuts has you fed up, try a change of pace at Café Lemont. After all, owners Michael Beck and Jodi Hakes McWhirter make it a point to stand out from the rest. “There really isn’t any other place quite like ours around.”

While Café Lemont is unique for its special events and entertainment away from the downtown State College bustle, what makes this café special is its menu. Starting with coffee, they roast organic beans on a weekly basis, and their tea is specially blended with loose leaves by Pantheon Teas, a business nearby. If that isn’t enough to pique your taste buds, their menu features light breakfasts and lunches made with ingredients from several other local businesses including Meyer Dairy, Green Heron Farm, Hogs Galore, Ye Olde College Diner, Gaffron’s Sunrise Bakery, Suzie Wong’s, and Belladonna Herbs. “All the rest is made from scratch by us,” Michael said.

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http://wpsu.org/localfoodjourney/comments/cafe_lemont_offers_local_food_and_great_java http://wpsu.org/localfoodjourney/comments/cafe_lemont_offers_local_food_and_great_java Tue, 25 Mar 2014 08:30:43 -0400
<![CDATA[Easterly Parkway PTO latest to do fundraising local-food style with Harrison’s Wine Grill]]> Harrison’s Wine Grill and Catering has established itself as a go-to place for outstanding dining with a local food focus, but they also conduct one of the most-delicious and well-respected fundraising programs in the state. Harrison’s Eat Well Fundraising program has been awarded the National Restaurant Association’s 2010 Good Neighbor Award and the CBICC’s 2010 Philanthropy Award.

State College’s Easterly Parkway PTO and Harrison’s are once again teaming up for an Eat Well fundraiser. From today though Sunday, March 30, if you mention to your Harrison’s server that you are a supporter of Easterly Parkway PTO, Harrison’s will donate 20 percent of your check before taxes and gratuity to Easterly Parkway PTO. But that’s not all.

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http://wpsu.org/localfoodjourney/comments/easterly_parkway_pto_latest_to_do_fundraising_local-food_style_with_harriso http://wpsu.org/localfoodjourney/comments/easterly_parkway_pto_latest_to_do_fundraising_local-food_style_with_harriso Fri, 21 Mar 2014 09:13:30 -0400
<![CDATA[Online platform makes it easier for grocers, chefs to source local food]]> Recently, Anne Field, a contributor with Forbes, wrote about a way for restaurants and grocery stores to meet the growing demand for local food.

Direct Local Food is an online wholesale market place for local food. It helps farmers find new buyers, manage their inventory, update buyers on product availability and new products, and track their sales. For buyers like chefs and grocers, it helps them find and order the best products, find special deals, discover and maintain relationships with new farmers, and track their orders.

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http://wpsu.org/localfoodjourney/comments/online_platform_makes_it_easier_for_grocers_chefs_to_source_local_food http://wpsu.org/localfoodjourney/comments/online_platform_makes_it_easier_for_grocers_chefs_to_source_local_food Tue, 18 Mar 2014 08:42:25 -0400
<![CDATA[Friends & Farmers Co-Op membership kickoff event’s success points to a bright future]]> From Friends & Farmers Co-op, an update on their recent membership push and other news:

The Friends & Farmers Co-op membership kickoff was a tremendous success—more than 200 people attended the event. The co-op now has 88 Founding Members and sufficient capital to fund its marketing study.

Membership in Friends & Farmers requires an equity payment (you can read more about that payment under “How and Why of Signing Up” here). The equity payment is not a fee, nor is it dues. It is not an annual charge. It is a one-time investment that brings with it ownership in a community-owned enterprise—in this case, a grocery store—that is democratically controlled.

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http://wpsu.org/localfoodjourney/comments/friends_farmers_co-op_membership_kickoff_events_success_points_to_a_bright_ http://wpsu.org/localfoodjourney/comments/friends_farmers_co-op_membership_kickoff_events_success_points_to_a_bright_ Fri, 14 Mar 2014 08:39:58 -0400
<![CDATA[Bring the heat this summer with hot peppers in your garden]]> Believe it or not, it’s time to plant peppers…indoors, that is. Generally, you want to start pepper seeds inside about 6-10 weeks before last frost to give the plants time to grow and produce peppers. If you haven’t bought seeds yet, area stores have seeds in stock now, and if you want more variety, you can go to any number of online seed vendors to make your order and get the seeds in time to start.

As for what to plant, there are countless varieties of hot peppers out there to try. Here are six varieties that are sure to spice up your life this summer:

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http://wpsu.org/localfoodjourney/comments/bring_the_heat_this_summer_with_hot_peppers_in_your_garden http://wpsu.org/localfoodjourney/comments/bring_the_heat_this_summer_with_hot_peppers_in_your_garden Wed, 12 Mar 2014 08:47:30 -0400
<![CDATA[Five local food related signs of spring]]> March is often a tease to those of us weary of winter’s cold, snow, and ice. One day we may have pleasant mild weather, the next, biting wind and snow.

But really, we’re entering the end-of-life phase for Old Man Winter. As the glacier that was covering Central PA continues to shrink, and mild days become more frequent, the harbingers of spring become more frequent. Here are five signs of spring, local food style:

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http://wpsu.org/localfoodjourney/comments/five_local_food_related_signs_of_spring http://wpsu.org/localfoodjourney/comments/five_local_food_related_signs_of_spring Mon, 10 Mar 2014 09:02:13 -0400
<![CDATA[On the menu at the Nittany Lion Inn: Local food]]> While there are plenty of restaurants in State College that pride themselves in their use of locally-made ingredients, the list continues to grow. Recently, the highly revered Nittany Lion Inn made the switch to use local ingredients in their menu with hopes of supporting other local businesses, expanding their menu, and of course, pleasing the palates of customers.

Andrew Monk, executive chef of the Nittany Lion Inn, explains the process that was necessary in order to begin serving local food. “We had to change the thought process on menus and make a list based on our needs,” he said.

Specifically, Andrew addresses the importance in valuing the different needs and preferences of all customers alike, including vegetarians, vegans, and guests visiting the hotel from all over the world. Everyone has their own personal taste, and the restaurant offers an array of options. He stresses, “You want to please their needs, and you have to take as many steps as you can to get there.”

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http://wpsu.org/localfoodjourney/comments/on_the_menu_at_the_nittany_lion_inn_local_food http://wpsu.org/localfoodjourney/comments/on_the_menu_at_the_nittany_lion_inn_local_food Wed, 05 Mar 2014 10:46:38 -0500
<![CDATA[Friends & Farmers Co-op’s next big step]]> If you read Local Food Journey, you are probably well aware of the Friends & Farmers Cooperative project, which is a food cooperative in State College committed to showcasing the best local products in support of a strong local economy. The good news is you can finally join Friends & Farmers at the Membership Kickoff Celebration to be held Sunday, March 2, from 3:00 p.m. to 6:00 p.m. at the Unitarian Universalist Fellowship of Centre County. You can RSVP here.

Along with signing up founding member/owners, the Celebration will have a lot to offer attendees. It will feature performances by local musicians including Andy Tolins, Scott Mangene, and Paul Brigman & Friends; opening remarks by State College Mayor and local food advocate Elizabeth Goreham; local food donated by various local vendors such as Webster’s, Harrison’s Wine Grill, Tait Farm, Byler Goat Dairy, Katz Raw Foods, Stone Meadow Farms, and Sweet Sunrise Bakery; kids activities led by the Penn State Community Food Security Club, and more. “The whole setup of this event is ‘drop-in,’ meaning you don’t have to come and be there the whole time,” said Michele Marchetti, local freelance writer and Friends & Farmers board member. “The idea is you come when you want, you hear some music, you get some food, and of course, sign up to be a member.”

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http://wpsu.org/localfoodjourney/comments/friends_farmers_co-ops_next_big_step http://wpsu.org/localfoodjourney/comments/friends_farmers_co-ops_next_big_step Thu, 27 Feb 2014 11:48:44 -0500
<![CDATA[Even in a tough winter, Greenmore Gardens offers community fresh, local produce]]> Referring to this winter as “freezing” would be an understatement. The snow was relentless, not to mention temperatures were lower than I had ever experienced. Nevertheless, as brutal as Pennsylvania winters may be, I try to remind myself, while laboriously scraping the ice off my windshield, that spring will arrive in just a short while. In fact, farmers in the area are also anticipating warm weather by planting their spring harvest right now! Greenmoore Gardens, an organic farm located just outside of State College, began planting this week in hopes of a healthy spring harvest.

Laura Zaino, an employee of Greenmoore Gardens, gives the ins and outs of preparation. “We seed onions in mid-February, which is the first of the spring crops to get seeded.” Using their own potting mix, the seeds are planted in a greenhouse where the seedlings germinate and begin to grow. “Then we either put them into bigger pots or transplant them outside in the fields. The larger pots are for plants like tomatoes that need warm soil to grow,” explains Laura.

She goes on to further explain that the bigger pots allow for longer time in the greenhouse, hence, more growth before being transported outside. “Other crops, like turnips, carrots and beets, we seed directly into rows in the fields,” she says.

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http://wpsu.org/localfoodjourney/comments/even_in_a_tough_winter_greenmore_gardens_offers_community_fresh_local_produ http://wpsu.org/localfoodjourney/comments/even_in_a_tough_winter_greenmore_gardens_offers_community_fresh_local_produ Tue, 25 Feb 2014 10:04:36 -0500
<![CDATA[Believe it or not, gardeners, it’s soon time to start seeds]]> Despite the relatively mild weather outside melting the snow, if we are being truly honest with ourselves, we know that winter is not over. Far from it, based on where we live. We know that it can snow into late April and even early May here in Central PA.

The good news for gardeners is that despite the snow-covered yards, it’s soon time for us to start gardening. We need to start certain things from seed inside, giving the plants adequate time to sprout, grow, mature, and produce fresh goodness by the time summer ends. In fact, certain things can be started very soon or even right now, depending on your last frost date.

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http://wpsu.org/localfoodjourney/comments/believe_it_or_not_gardeners_its_soon_time_to_start_seeds http://wpsu.org/localfoodjourney/comments/believe_it_or_not_gardeners_its_soon_time_to_start_seeds Thu, 20 Feb 2014 13:24:27 -0500
<![CDATA[Six local food things to do to get you through the rest of this tough winter]]> Without a doubt, this has been one really rough winter here in Central Pennsylvania. Below-zero temperatures and lots of snow has made this the worst winter we’ve had in this area in 20 years, and right now it seems like spring will never come.

But we all know that soon enough, we will get warmer, and the grass will reappear and turn green, the flowers will pop out, and all of our moods will likely get better. In the meantime, here are six things that involve local food that can make you perhaps feel a bit better about our current weather situation:

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http://wpsu.org/localfoodjourney/comments/six_local_food_things_to_do_to_get_you_through_the_rest_of_this_tough_winte http://wpsu.org/localfoodjourney/comments/six_local_food_things_to_do_to_get_you_through_the_rest_of_this_tough_winte Mon, 17 Feb 2014 09:33:25 -0500
<![CDATA[Local food fans: Join Friends & Farmers Coop starting March 2]]> Friends & Farmers Cooperative, which is working to open a member-owned cooperative store that will specialize in local, sustainably-produced products, will begin taking members on March 2 at its Membership Kickoff Celebration at the Unitarian Universalist Fellowship of Centre County.

Founding members will help build a store that will stock produce and products grown and prepared right here in Happy Valley, promote real food, and serve as the central hub of the local food economy. Simply stated, it’s a store that will feed our community.

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http://wpsu.org/localfoodjourney/comments/local_food_fans_join_friends_farmers_coop_starting_march_2 http://wpsu.org/localfoodjourney/comments/local_food_fans_join_friends_farmers_coop_starting_march_2 Fri, 14 Feb 2014 11:11:17 -0500
<![CDATA[PASA conference is basically “a huge family reunion” for local food community]]> For twenty-three years, the Pennsylvania Association for Sustainable Agriculture, otherwise known as PASA, has been gathering for its very own Farming for the Future Conference. Last week vendors from all over the country congregated at the Penn Stater Hotel and Conference Center to attend workshops, participate in auctions, listen to guest speakers, receive awards, and to simply share their appreciation of farming as a whole.

Lauren Smith, director of development for PASA, says her favorite aspect of the annual conference is that it’s like “a huge family reunion.” Indeed, the majority of farmers and businesses in attendance have previously come to the conference, so many of them are familiar with one another. Lauren explains, “We have an amazing community of farmers. They become a network of ideas and inspiration.”

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http://wpsu.org/localfoodjourney/comments/pasa_conference_is_basically_a_huge_family_reunion_for_local_food_community http://wpsu.org/localfoodjourney/comments/pasa_conference_is_basically_a_huge_family_reunion_for_local_food_community Mon, 10 Feb 2014 09:37:14 -0500
<![CDATA[Recipe: Sausage, carrots, and potatoes an easy comfort food solution for cold winter nights]]> With plenty of mornings with temperatures below the zero mark and plenty of snow and ice to go with it, the winter of 2013-2014 has been a fairly harsh one compared with recent years. Such weather calls for a hearty meal, and I have the perfect solution that I brought up to Central Pennsylvania from my childhood growing up in York, Pennsylvania. And it’s easy to prepare, too, and something the whole family will enjoy.

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http://wpsu.org/localfoodjourney/comments/recipe_sausage_carrots_and_potatoes_an_easy_comfort_food_solution_for_cold_ http://wpsu.org/localfoodjourney/comments/recipe_sausage_carrots_and_potatoes_an_easy_comfort_food_solution_for_cold_ Fri, 07 Feb 2014 10:00:28 -0500
<![CDATA[Taking it inside: Boalsburg market sets up shop in St. John’s Church in winter months]]> Winter certainly takes a toll on us here in Happy Valley. From below freezing temperatures to painfully bitter winds, winter weather conditions require us to adapt and prepare accordingly. While you may think that the months of December through March leave local farmers with little to harvest, this is not the case. In fact, farmers throughout Centre County are finding innovative ways to grow vegetables during the winter months, despite the chill that would typically inhibit certain plants to grow. Plus, you don’t have to look far to find these vegetables available to you, for they’re being sold every Tuesday at the Boalsburg Farmers Market!

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http://wpsu.org/localfoodjourney/comments/taking_it_inside_boalsburg_market_sets_up_shop_in_st._johns_church_in_winte http://wpsu.org/localfoodjourney/comments/taking_it_inside_boalsburg_market_sets_up_shop_in_st._johns_church_in_winte Thu, 06 Feb 2014 09:04:15 -0500
<![CDATA[Harrison’s Wine Grill to share the love for local food on Valentine’s Day]]> Valentine’s Day is just around the corner, and love is certainly in the air at Harrison’s—love for local food, that is! Harrison Schailey, owner of Harrison’s Wine Grill on E. College Ave, came all the way from California as an organic farmer, hoping to bring some Left Coast influence to State College when he opened the restaurant. “After a while, I realized people didn’t go for that.”

What Harrison found was that people didn’t want a taste of California—they wanted a taste of State College. And why wouldn’t they? With the abundance of farms around the area offering a variety of options, it would be a shame not to take advantage. “It just made sense,” he says.

Of course, the winter climate here in Central Pennsylvania is nothing like California, but Mr. Harrison has adapted. When it comes to vegetables especially, winter takes a toll on local produce. “It is difficult during the winter, especially now that it’s been so cold, but we get what’s available.”

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http://wpsu.org/localfoodjourney/comments/harrisons_wine_grill_to_share_the_love_for_local_food_on_valentines_day http://wpsu.org/localfoodjourney/comments/harrisons_wine_grill_to_share_the_love_for_local_food_on_valentines_day Mon, 03 Feb 2014 10:17:34 -0500
<![CDATA[Farmers Get Down to Business]]> Food Entrepreneurs Will Find Wealth of Resources at Annual PASA Conference

Farmers and other food entrepreneurs are set to acquire tools for success at the Pennsylvania Association for Sustainable Agriculture’s (PASA) 23rd Annual Farming for the Future Conference, Feb. 5-8 at the Penn Stater Conference Center Hotel in State College, PA.

On Feb. 6, PASA hosts “Raising Dough: Financing Your Food Based Business,” an intensive, day long track aimed at farmers looking to amass capital for farm-based businesses.

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http://wpsu.org/localfoodjourney/comments/farmers_get_down_to_business http://wpsu.org/localfoodjourney/comments/farmers_get_down_to_business Thu, 30 Jan 2014 09:14:02 -0500
<![CDATA[Why Eat Local?]]> Below is the first of many posts on Local Food Journey by our new intern, Penn State student Jordan Reabold. We’re excited to have Jordan aboard, and in the coming weeks she will be exploring the local food scene, including profiles on local food people, stories about various local food offerings in our area, and more.

One of the things I love most about State College, being that it reminds me of home, is the farmland. I’ve come to appreciate the cultivated fields where wooden barns nestle among the hills of Happy Valley, peacefully enveloping the bustle of the University. While the farms of State College certainly have aesthetic worth, they serve a more practical purpose as well—food, of course! And what better way to show your appreciation for these farmers than to choose local produce over large-scale food systems. In doing so, you support not only the farmers, but the local economy as a whole, and yourself.

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http://wpsu.org/localfoodjourney/comments/why_eat_local http://wpsu.org/localfoodjourney/comments/why_eat_local Tue, 28 Jan 2014 10:00:00 -0500
<![CDATA[Sustainable Ag Community to Reflect, Rally at Premier Gathering]]> The following is a press release for the Pennsylvania Association for Sustainable Agriculture’s 23rd Farming for the Future Conference. Look for more about this event on Local Food Journey in the next several weeks, as this is a major happening for our local food community…

MILLHEIM, PA January 6, 2014 – The Pennsylvania Association for Sustainable Agriculture (PASA) hosts the 23rd Annual Farming for the Future Conference next month, February 5-8 at the Penn Stater Conference Center Hotel in State College, PA. Farmers, foodies, artisans, activists and other members of the sustainable agriculture community will gather around the theme “Letting Nature Lead” as the debate over the future of agriculture continues to garner widespread attention, from dinner tables to the halls of Congress.

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http://wpsu.org/localfoodjourney/comments/sustainable_ag_community_to_reflect_rally_at_premier_gathering http://wpsu.org/localfoodjourney/comments/sustainable_ag_community_to_reflect_rally_at_premier_gathering Thu, 23 Jan 2014 09:15:39 -0500
<![CDATA[Hogs Galore pork loin a dinner party winner]]> Hosting a dinner party can be a real challenge. You want to hit a home run with your guests, especially with the main course, but what if your cooking skills are limited? You don’t have to look far for a solution; in fact, it’s right up the road near Philipsburg, at one of our region’s local food gems, Hogs Galore.

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http://wpsu.org/localfoodjourney/comments/hogs_galore_pork_loin_a_dinner_party_winner1 http://wpsu.org/localfoodjourney/comments/hogs_galore_pork_loin_a_dinner_party_winner1 Mon, 20 Jan 2014 09:45:01 -0500
<![CDATA[Eat local, support local at fundraiser for Friends & Farmers Cooperative]]> Editor’s note: The following is a press release regarding a fundraiser by Friends & Farmers Cooperative. Please help support what is a very worthy cause for our local food community.

Friends & Farmers Cooperative, which is working to open a member-owned cooperative grocery that will specialize in local, sustainably-produced products, is holding a fundraising event at Spats at 5-7:30 p.m, January 26.
Entitled “Local on the Menu,” the event will offer community members a behind-the-scenes look at the local food scene and an opportunity to hear firsthand how Spats owner, Duke Gastiger, and others are turning local into a point of Pennsylvania pride.

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http://wpsu.org/localfoodjourney/comments/eat_local_support_local_at_fundraiser_for_friends_farmers_cooperative http://wpsu.org/localfoodjourney/comments/eat_local_support_local_at_fundraiser_for_friends_farmers_cooperative Fri, 17 Jan 2014 09:11:32 -0500
<![CDATA[Osage oranges to provide natural fence for Jade Family Farm]]> The object pictured above doesn’t look much like barbed wire, but if you stretch it a bit, there is a connection.

What you see is an Osage orange I picked up this fall on the road near Jade Family Farm. You can find Osage Orange trees from the Great Plains to here and beyond.

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http://wpsu.org/localfoodjourney/comments/osage_oranges_to_provide_natural_fence_for_jade_family_farm http://wpsu.org/localfoodjourney/comments/osage_oranges_to_provide_natural_fence_for_jade_family_farm Tue, 14 Jan 2014 09:09:25 -0500
<![CDATA[10 garden chores you can do in the winter (and probably should)]]> Earlier this week, the coldest air in 20 years overspread Central Pennsylvania, dropping temperatures below zero. While shivering through a cold snap like that, it’s hard to imagine doing garden work. But there are still some chores you can do, either in the comfort of your living room or during one of our inevitable thaws that we have most every winter and will have this weekend. Getting them done now can help ensure a better harvest this spring and summer.

Here’s 10 garden chores you can do this winter:

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http://wpsu.org/localfoodjourney/comments/10_garden_chores_you_can_do_in_the_winter_and_probably_should http://wpsu.org/localfoodjourney/comments/10_garden_chores_you_can_do_in_the_winter_and_probably_should Fri, 10 Jan 2014 08:50:05 -0500
<![CDATA[Winter is a time of some rest, reminiscing for local farmers]]> Winter offers unpaid field hands like me respite from the daily toil that spring, summer, and fall days require. It is a good time to reflect on the past year. And when I begin these reveries, the first word that comes to mind is . . . pears.

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http://wpsu.org/localfoodjourney/comments/winter_is_a_time_of_some_rest_reminiscing_for_local_farmers http://wpsu.org/localfoodjourney/comments/winter_is_a_time_of_some_rest_reminiscing_for_local_farmers Mon, 06 Jan 2014 09:58:46 -0500
<![CDATA[New Year’s traditions in Pennsylvania: why pork and sauerkraut?]]> Many people are aware of the New Year’s tradition of eating pork and sauerkraut, including the supposed good luck and wealth it brings. This tradition is part of our Pennsylvania German heritage; the idea of sauerkraut symbolizing wealth for the new year comes from Germany. Before having the New Year’s dinner, each diner wishes the other as much wealth as there are shreds of cabbage in a pot of sauerkraut.

What about pork? Interestingly enough, the actions of a pig give us this New Year’s tradition.

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http://wpsu.org/localfoodjourney/comments/new_years_traditions_in_pennsylvania_why_pork_and_sauerkraut http://wpsu.org/localfoodjourney/comments/new_years_traditions_in_pennsylvania_why_pork_and_sauerkraut Tue, 31 Dec 2013 12:01:41 -0500
<![CDATA[Recipe: Pennsylvania Dutch Christmas cookies]]> I grew up in York, part of the original Pennsylvania Dutch Country. Therefore, there are several things that say Christmas to me that most others have no idea about. One is Der Belsnickel, a sort of nasty fellow who’s job it is to make sure children are good in the weeks before Christmas by, well, beating them with a stick. Think of him as Santa’s muscle.

Another, more benevolent aspect of Pennsylvania Dutch Christmas is some of the traditional cookies that families bake for the season.

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http://wpsu.org/localfoodjourney/comments/recipe_pennsylvania_dutch_christmas_cookies http://wpsu.org/localfoodjourney/comments/recipe_pennsylvania_dutch_christmas_cookies Tue, 24 Dec 2013 10:02:45 -0500
<![CDATA[Some great sources for last-minute local food gifts]]> Looking for a perfect last-minute gift for someone on your holiday list, but are stumped as what to get them? Our area’s local food community has a lot of fantastic options. I mean, who doesn’t love a food gift? And thankfully, we have a plenty of local food vendors who provide a lot of wonderful gift options.

Here’s just a few gift ideas, and some places to find them:

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http://wpsu.org/localfoodjourney/comments/some_great_sources_for_last-minute_local_food_gifts http://wpsu.org/localfoodjourney/comments/some_great_sources_for_last-minute_local_food_gifts Thu, 19 Dec 2013 10:33:20 -0500
<![CDATA[Sweeten up the holidays with desserts from Gemelli Bakers]]> Gemelli Bakers has made a name for itself by baking wonderful bread. However, they also make some fantastic desserts. Gemelli is not as well known as a source for great baked desserts, but more and more people in the area are becoming aware of the sweet goodness that they offer at their downtown State College location, or at area farmers markets.

“We’ve been making desserts from day one,” said Tony Sapia, owner of Gemelli Bakers. “A few examples of what we bake include Italian cookies like biscotti and macaroon, American-style cookies like oatmeal raisin and chocolate chip, apricot fruit bars, pies…there’s quite a list.”

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http://wpsu.org/localfoodjourney/comments/sweeten_up_the_holidays_with_desserts_from_gemelli_bakers http://wpsu.org/localfoodjourney/comments/sweeten_up_the_holidays_with_desserts_from_gemelli_bakers Wed, 18 Dec 2013 12:01:16 -0500
<![CDATA[The natural beauty of a local farm]]> Editor’s Note: While some of us enjoy snow around the holidays, the recent harsh weather might make some long for warmer times. Local Food Journey writer James Eisenstein takes us back to last spring and summer and shares the beauty he sees around Jade Family Farm.

In my previous life when in worked three jobs rolled into one at Penn State, I was especially attuned to the natural beauty surrounding us. To be sure, I admired the blossoms on my fruit trees at home, appreciated the beautiful flowers on my tomato plants, and admired Mt. Nittany from afar. But for the most part, I was preoccupied with thinking about everything I had to do, and spent more time than I should have staring at computer screens. A colleague with whom I did research brought this lifestyle to my attention when he suggested that an appropriate tombstone engraving would read: “Wishes he had spent more time in the office.”

That all changed when I switched careers to that of an unpaid field hand. I spend close to half of my time outdoors at the farm. I make it a point to stop fairly frequently to appreciate the stunning beauty all around me there.

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http://wpsu.org/localfoodjourney/comments/the_natural_beauty_of_a_local_farm http://wpsu.org/localfoodjourney/comments/the_natural_beauty_of_a_local_farm Mon, 16 Dec 2013 10:07:22 -0500
<![CDATA[Friends and Farmers Cooperative grocery store getting close to becoming reality]]> This past Tuesday night, the Friends and Farmers Cooperative held a Meet and Greet at Whiskers in the Nittany Lion Inn. The event featured some local food created by Andrew Monk, who is the executive chef of the Nittany Lion Inn and big supporter of both local food and the Co-op. The event also was a way to inform the community about the progress the Co-op has been making, including the building of a Co-op grocery store.

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http://wpsu.org/localfoodjourney/comments/friends_and_farmers_cooperative_grocery_store_getting_close_to_becoming_rea http://wpsu.org/localfoodjourney/comments/friends_and_farmers_cooperative_grocery_store_getting_close_to_becoming_rea Thu, 12 Dec 2013 11:35:13 -0500
<![CDATA[Reedsville man turns his passion for spicy heat into Red Hawk Premium Peppers]]> If you love the kind of heat that only a great hot sauce can provide, then Red Hawk Premium Peppers offers your kind of product line. The Reedsville company offers a variety of rubs, sauces, powders, and other condiments such as hot pepper jelly.

The owner of Red Hawk Premium Peppers is Dan Lowenstein. Dan notes that the love of hot spice is in his blood. “I was very fortunate to inherit my love of heat from my little Irish Grandmother,” he said. “She was very well known for carrying her own shaker of red pepper flakes or Tabasco sauce in her small purse. Ever since I was a child, I have loved a little fire in my food.”

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http://wpsu.org/localfoodjourney/comments/man_turns_his_passion_for_spicy_heat_into_red_hawk_premium_peppers http://wpsu.org/localfoodjourney/comments/man_turns_his_passion_for_spicy_heat_into_red_hawk_premium_peppers Mon, 09 Dec 2013 09:04:42 -0500
<![CDATA[Co-owner of Way Fruit Farm shares three favorite apple recipes]]> Way Fruit Farm offers all sorts of things that are good to eat; from different types of fruit to a variety of local food products from places like Tait Farm Foods and Hogs Galore. But their bread and butter, what put them on the map, is of course apples.

As a big fan of Way Fruit Farm, I can tell you that I see a lot of people buying huge amounts of apples for all sorts of recipes. I met a woman there last year who was baking apple pies for recipes, planning on giving them as gifts…a total of 25 pies! Apple pies certainly are a great way to use Way’s apple bounty, but I recently had the opportunity to talk to Megan Coopey, who with her husband Jason are co-owners of Way Fruit Farm, about some other recipes for apples. Jason and Megan are two reasons to visit Way Fruit Farm, always friendly and helpful, and Megan was glad to help by giving me several fantastic recipes that would make a fantastic addition (or additions) to the Holiday table.

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http://wpsu.org/localfoodjourney/comments/co-owner_of_way_fruit_farm_shares_three_favorite_apple_recipes http://wpsu.org/localfoodjourney/comments/co-owner_of_way_fruit_farm_shares_three_favorite_apple_recipes Thu, 05 Dec 2013 10:13:36 -0500
<![CDATA[Friends and Farmers Cooperative Meet and Greet Dec 10]]> Special to Local Food Journey by Carolyne Meehan

The Friends and Farmers Cooperative Meet and Greet at Whisker’s in the Nittany Lion Inn on Tuesday, December 10 from 6:00 to 8:00 p.m. will be a fun, delicious, and informational evening. Chef Andrew Monk will be serving up light appetizers prepared with local ingredients and a cash bar will be open for refreshments. Chef Monk has been a big supporter of the cooperative’s goal to make more local produce, meat and dairy more accessible to all. He has been making big changes as the executive chef of the Nittany Lion Inn - serving up local grass fed burgers that come from a single steer and introducing folks to local kale and beets as the stars in his main dishes. He is also big into the concept of “nose to tail” cooking, a method that involves serving up dishes to incorporate all cuts of meat.

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http://wpsu.org/localfoodjourney/comments/friends_and_farmers_cooperative_meet_and_greet_dec_10 http://wpsu.org/localfoodjourney/comments/friends_and_farmers_cooperative_meet_and_greet_dec_10 Wed, 04 Dec 2013 08:30:47 -0500
<![CDATA[Recipe: Venison chili a great way to serve up results of this year’s hunt]]> When I was still a young man my father handed me his rifle and one bullet. He said “bring a deer home or don’t come home.” Now to some that might seem cruel. To me it was a challenge. By the time my father said that, I was good with a rifle, actually very good. He was actually kidding. Well, sort of kidding, we really needed the meat.

So I traipsed out into the snow to get some meat. I came home a few hours later dragging a buck behind me. I always enjoyed hunting. The time in the woods by myself, the skill in tracking the game, testing myself, pushing the limits. After I got older and served and did some other things I lost my taste for hunting but not for venison. So when I can get my hands on some I love to make it in new and interesting ways. Here I have included my recipe for venison chili, crockpot style.

 

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http://wpsu.org/localfoodjourney/comments/recipe_venison_chili_a_great_way_to_serve_up_results_of_this_years_hunt http://wpsu.org/localfoodjourney/comments/recipe_venison_chili_a_great_way_to_serve_up_results_of_this_years_hunt Mon, 02 Dec 2013 08:30:05 -0500
<![CDATA[Local food sides share a rightful place next to turkey star on Thanksgiving stage]]> Traditionally, unless of course you are vegetarian or vegan, turkey holds top billing at the Thanksgiving table. We’ve all seen the classic “Freedom from Want” painting by Norman Rockwell, an image that quickly became the template for our truly American holiday, Thanksgiving. Grandma lowers the giant golden-brown bird onto the table, as all the relatives ooo and ahh.

But really, the sides are the co-stars of this culinary production, and rightfully so. While there is certainly nothing wrong with tradition, they don’t have to be sugary sweet potatoes with marshmallows, green bean casserole, or “cranberry sauce a la Bart” direct from a can (Simpsons reference). With local ingredients, they can have flair and pizzazz that almost steals the show from the big turkey (not your one annoying uncle, I mean the main course).

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http://wpsu.org/localfoodjourney/comments/local_food_sides_share_a_rightful_place_next_to_turkey_star_on_thanksgiving http://wpsu.org/localfoodjourney/comments/local_food_sides_share_a_rightful_place_next_to_turkey_star_on_thanksgiving Tue, 26 Nov 2013 09:25:27 -0500
<![CDATA[USDA awards grants to school districts to integrate local food into cafeteria offerings]]> The United States Department of Agriculture recently announced they awarded 71 grants in 42 states to help the schools connect their cafeteria with local farmers. The grants are part of the “Farm to School”
program. In Pennsylvania, the School District of Philadelphia won one of the awards and will use the money to launch a pilot local food project, offering local blueberries to students at two schools. The second year, they will expand this to collard greens.

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http://wpsu.org/localfoodjourney/comments/usda_awards_grants_to_school_districts_to_integrate_local_food_into_cafeter http://wpsu.org/localfoodjourney/comments/usda_awards_grants_to_school_districts_to_integrate_local_food_into_cafeter Wed, 20 Nov 2013 09:46:18 -0500
<![CDATA[Squash and corn soup perfect for blustery fall days]]> For me, fall always means changing colors, cooler temperatures, and soups. When my wife was alive we would love putting together a soup or stew, throwing it in a crockpot and heading out to enjoy the fall season. When we got back the whole house smelled of soup. We would warm up by the fire with our bowls of soup and a big slice of bread smothered in butter. To this day those are some of my fondest memories. So to me fall is soup and soup is love and comfort. Here is one of the recipes we used to make on those blustery days, squash and corn soup:

 

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http://wpsu.org/localfoodjourney/comments/squash_and_corn_soup_perfect_for_blustery_fall_days http://wpsu.org/localfoodjourney/comments/squash_and_corn_soup_perfect_for_blustery_fall_days Mon, 18 Nov 2013 09:37:20 -0500
<![CDATA[Your Local Food Weekend for Nov. 16 and 17]]> As per the weather forecasts, this weekend we end our winter preview and get some mild weather to enjoy. For this Local Food Weekend weekend, we have the Bellefonte Farmers Market, Santa’s arrival plus a chance to unwind at the Winery at Wilcox store at the Nittany Mall, and great music to go with great local food and beer at Elk Creek Cafe + Aleworks.

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_nov._16_and_17 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_nov._16_and_17 Fri, 15 Nov 2013 09:08:50 -0500
<![CDATA[Recipe: Apple dumplings warm the autumn soul]]> The first time I had apple dumplings I was seven. My uncle loved camping and this was the first time he asked me to go along. Now, he was my favorite uncle (shhhhh don’t tell the others) and getting to go with him had me excited for weeks before the trip. It was fall and the weather was turning colder so he wanted to get one last camping trip in before it started to snow. My uncle taught me all kinds of things about the woods and surviving and just enjoying nature. What I didn’t know was he had a favorite uncle too. Uncle Lloyd was old school and knew more about hunting and wood lore than I ever will and I’m a survival specialist. He did things around a camp without thinking that I never would have thought of to make life easier.

So when we went to go camping my uncle always made sure to stop off and visit with Lloyd before and after a camping trip to talk over where he was going and what he had seen. So we stopped off and they visited for an hour then we headed out to go camping. After a week in the woods I was ready to go home. I had learned a lot and had a lot of fun but the rock and twigs under my bed were winning and I wanted a real bed. So on our way home we stopped off to visit Lloyd. Now, I didn’t want to stop, I just wanted to go home. I didn’t want to not get invited back so I didn’t say anything but I fidgeted a lot, as kids will. Now his wife Dot noticed this and took me out to the kitchen for a bite.

What she sat before me was this large golden brown bowl of pure delight. APPLE DUMPLING! Why had I never seen one of these wonders before or even heard of them? I took my first bite and was hooked. The golden flaky pastry, the sweet glaze, the tender juicy apple and all the spices filled my mouth. Before I knew it my bowl was empty and like Oliver Twist I held out my bowl and said, “Please may I have another?” She laughed and put another in my bowl this time with a scoop of ice cream. How is it possible it was even better? Of course my uncle learned why I had never had one before. That much sweetness and an enclosed car combined with a long trip are not good combinations. I still love them and have included a recipe for them. Enjoy.

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http://wpsu.org/localfoodjourney/comments/recipe_apple_dumplings_warm_the_autumn_soul http://wpsu.org/localfoodjourney/comments/recipe_apple_dumplings_warm_the_autumn_soul Tue, 12 Nov 2013 08:35:51 -0500
<![CDATA[Farmers market season not over quite yet]]> All good things must come to an end, and if you are like many of us local food foodies, tomorrow will be a melancholy day as two of the local Saturday farmers markets end their 2013 run. However, others will soldier on as the cold air blows and the first snowflakes fly.

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http://wpsu.org/localfoodjourney/comments/farmers_market_season_not_over_quite_yet http://wpsu.org/localfoodjourney/comments/farmers_market_season_not_over_quite_yet Fri, 08 Nov 2013 09:52:12 -0500
<![CDATA[Recipe: Haluski brings a real old-country flavor to chilly fall Pennsylvania nights]]> When central and eastern Europeans emigrated to Pennsylvania in the 19th and 20th Centuries, one of the dishes they brought with them was haluski (or as some spell it, halusky). The dish is a simple one with some variations. Traditionally, haluski referred to the homemade noodles/dumplings, which were potato based much like gnocchi. However, today you can either purchase dried haluski noodles in any grocery store, or use any medium-wide egg noodle.

Growing up in York County, which is Pennsylvania Dutch country, I had very limited exposure to haluski, but when I went to Pittsburgh for college and eventually to live, I was introduced to the dish at a Polish Catholic church fish fry, which is just about the best place to have your first taste of haluski. Haluski has just a few ingredients, and the one I learned to make includes noodles, cabbage, onion, bacon, butter, salt, pepper..and that’s it. You can also make a vegetarian version by leaving out the bacon and a vegan version by using vegan-friendly noodles and olive oil instead of butter.

The flavors combine to make a fantastic dish, especially if you are a gardener like me and use a fresh-harvested garden cabbage that has been sweetened by frost. And speaking of frosty weather, this is a great cold-weather dish that’s a snap to make.

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http://wpsu.org/localfoodjourney/comments/recipe_haluski_brings_a_real_old-country_flavor_to_chilly_fall_pennsylvania http://wpsu.org/localfoodjourney/comments/recipe_haluski_brings_a_real_old-country_flavor_to_chilly_fall_pennsylvania Wed, 06 Nov 2013 08:52:20 -0500
<![CDATA[Not sure what to do with quinoa? Here’s two great recipes]]> A friend introduced me to this grain and I was curious as to what kind of recipes I could come up with. He loves quinoa but how many times can you eat the same thing the same way. I sat down and came up with a few. The first is a version of rice pudding using quinoa. The second is a good vegetarian version of tacos.

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http://wpsu.org/localfoodjourney/comments/not_sure_what_to_do_with_quinoa_heres_two_great_recipes1 http://wpsu.org/localfoodjourney/comments/not_sure_what_to_do_with_quinoa_heres_two_great_recipes1 Mon, 04 Nov 2013 09:59:41 -0500
<![CDATA[Not sure what to do with quinoa? Here’s two great recipes]]> A friend introduced me to this grain and I was curious as to what kind of recipes I could come up with. He loves quinoa but how many times can you eat the same thing the same way. I sat down and came up with a few. The first is a version of rice pudding using quinoa. The Second is a good vegetarian version of tacos.

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http://wpsu.org/localfoodjourney/comments/not_sure_what_to_do_with_quinoa_heres_two_great_recipes http://wpsu.org/localfoodjourney/comments/not_sure_what_to_do_with_quinoa_heres_two_great_recipes Mon, 04 Nov 2013 09:59:13 -0500
<![CDATA[Wines that match well with the unique flavors of fall]]> Editor’s Note: The fall season brings food that features flavors and ingredients that are unique to the season, and this may raise some challenges for those who want to pair wine with these autumn dishes. Linda Weaver of Mount Nittany Vineyard & Winery has some suggestions to help you make the best wine/food pairing call.

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http://wpsu.org/localfoodjourney/comments/wines_that_match_well_with_the_unique_flavors_of_fall http://wpsu.org/localfoodjourney/comments/wines_that_match_well_with_the_unique_flavors_of_fall Thu, 31 Oct 2013 07:24:50 -0400
<![CDATA[Able to take a freeze, hardy kale supplies fresh garden greens well into fall/early winter]]> Kale is a superstar in the fall garden. The plant is tough as nails, able to take some very cold temperatures. In fact, myself and many other gardeners have harvested kale from under the snow.

Along with its toughness, kale has many other good properties. It’s very easy to grow, can grow in part shade, and is quite tasty. It is best after a couple of good frost/freezes, which give the leaves a sweet flavor and cuts down on the bitterness.

There are many varieties of kale, and here are a few of my favorites:

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http://wpsu.org/localfoodjourney/comments/able_to_take_a_freeze_hardy_kale_supplies_fresh_garden_greens_well_into_fal http://wpsu.org/localfoodjourney/comments/able_to_take_a_freeze_hardy_kale_supplies_fresh_garden_greens_well_into_fal Mon, 28 Oct 2013 07:15:53 -0400
<![CDATA[Your Local Food Weekend for Oct. 26 and 27]]> There always seems to be something to do on an October weekend, and this last October weekend is certainly no exception. This weekend you can help make apple butter, meet some retired greyhound racers (and maybe give one a good home), carve a pumpkin at the Central PA Flea & Farmers Market Harvest Season Event, enjoy wine in a beautiful fall setting at the Mount Nittany Winery, and explore the Halloween Trail for kids at the Shaver’s Creek Fall Harvest Festival. Learn more by continuing to read:

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_oct._25_and_26 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_oct._25_and_26 Fri, 25 Oct 2013 08:25:05 -0400
<![CDATA[Local food, free wine tastings highlight Saturday’s Mount Nittany Winery Harvest Festival]]> The Mount Nittany Winery is holding their annual Harvest Fest Saturday, Oct. 26 from noon to 5:00 p.m. at the winery in Centre Hall. In their beautiful Mt. Nittany-side setting, you can enjoy free wine tastings, take a winery tour, try free samples (and then buy) local food from vendors, and enjoy live music by Richard and Papa (aka long-time State College musicians Richard Sleigh and Gary Brubaker).

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http://wpsu.org/localfoodjourney/comments/local_food_free_wine_tastings_in_a_bucolic_setting_at_saturdays_mount_nitta http://wpsu.org/localfoodjourney/comments/local_food_free_wine_tastings_in_a_bucolic_setting_at_saturdays_mount_nitta Thu, 24 Oct 2013 08:06:02 -0400
<![CDATA[Fall recipe of apple cheesecake takes memory back to California high desert town]]> When you live in Southern California you start to miss some of the things from home. The thing I missed the most was the seasons. So-Cal had two seasons Hot and less hot. For the winter season they had some cooler days with occasional rain. So for Spring we had green. For summer it was brown. For fall more brown. Winter was brown and dreary.

Don’t get me wrong, you don’t have to shovel sunshine, so, I was happy for the most part. I did miss fall though. I love fall with its brilliant colors and cooler temperatures. It also has my favorite holiday, HALLOWEEN! Now I like the things that become available in fall for making pies such as apples, pears, sweet potatoes, and pumpkins. As you can imagine fresh apples were hard to find.

One day a friend of mine and I were talking about food, of course, when she asked me if I had ever been to Yucaipa. The blank look on my face must have told her everything she needed to know. So the next weekend she drove me over to Yucaipa, CA. Now Yucaipa has grown a lot since but back then they had apple orchards and had a fall festival celebrating apples. I was in my glory. Here was a place close by that had not only apples but seasonal leaf changes. For her help in finding this gem of the high desert I made her my Apple Cheesecake. I have included my recipe below but when ever I look at an apple my mind drifts back to that high desert city and it’s hidden treasure.

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http://wpsu.org/localfoodjourney/comments/fall_recipe_of_apple_cheesecake_takes_memory_back_to_california_high_desert http://wpsu.org/localfoodjourney/comments/fall_recipe_of_apple_cheesecake_takes_memory_back_to_california_high_desert Mon, 21 Oct 2013 08:29:47 -0400
<![CDATA[Local Food Weekend for October 19-20]]> This Local Food Weekend includes a few ways to use (or abuse) pumpkins in ways other than eating. Our events for Saturday and Sunday include the Howard Fire Company Punkin’ Chunkin’ Festival, the Penn State Arboretum Pumpkin Festival, and the Harner Farm and the Terrace at Brookline Fall Festival. Continue reading to learn more…

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http://wpsu.org/localfoodjourney/comments/local_food_weekend_for_october_19-20 http://wpsu.org/localfoodjourney/comments/local_food_weekend_for_october_19-20 Fri, 18 Oct 2013 08:01:15 -0400
<![CDATA[How might GMO labeling affect our local food community?]]> On yesterday’s NPR show All Things Considered, correspondent Martin Kaste had a story on a food controversy that is growing—GMO labeling. This idea is growing steam especially in the Northeast, where Maine and Connecticut have already passed laws that require labeling on any foods that contain GMO (genetically modified organisms). From the story:

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http://wpsu.org/localfoodjourney/comments/how_might_gmo_labeling_affect_our_local_food_community http://wpsu.org/localfoodjourney/comments/how_might_gmo_labeling_affect_our_local_food_community Thu, 17 Oct 2013 09:23:00 -0400
<![CDATA[Recipe: Spicy Pumpkin Patties offer a unique take on a classic fall flavor]]> Now, you probably shouldn’t ask how these patties came to be. It’s one of those stories that you only tell the people you really know won’t judge you. Let’s just say too much time+ abundance of produce + friends + late night hunger = Spicy Pumpkin Patties

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http://wpsu.org/localfoodjourney/comments/recipe_spicey_pumpkin_patties_offer_a_unique_take_on_a_classic_fall_flavor http://wpsu.org/localfoodjourney/comments/recipe_spicey_pumpkin_patties_offer_a_unique_take_on_a_classic_fall_flavor Tue, 15 Oct 2013 10:09:20 -0400
<![CDATA[Your Local Food Weekend for Oct. 12-13]]> It’s fall festival time in Central Pennsylvania, and these events offer fantastic opportunities to sample local food and make some discoveries of new products. This weekend we have the Wasson Farm Fall Fest, Black Moshannon Cranberry Festival, and the Way Fruit Farm Fall Festival to tell you about. Keep reading for more…

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_oct._12-13 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_oct._12-13 Fri, 11 Oct 2013 07:28:43 -0400
<![CDATA[Take advantage of extra time and plan now for killing frost]]> We are getting an extended summer, with temperatures that feel more like August. Looks like our run of summer weather ends today, but the threat of a killing freeze that ends the growing season for tender plants still seems at least a week or more away as per the weather forecast, which is quite unusual for October. Of course, as any gardener in Central Pennsylvania knows, that will not last forever. So, here’s a list of tips to help you prepare for when the ground is coated in frost and your tomato plants finally succumb:

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http://wpsu.org/localfoodjourney/comments/take_advantage_of_extra_time_and_plan_now_for_killing_frost http://wpsu.org/localfoodjourney/comments/take_advantage_of_extra_time_and_plan_now_for_killing_frost Mon, 07 Oct 2013 07:55:51 -0400
<![CDATA[Your Local Food Weekend for Oct. 5-6]]> Okay, so the weather right now isn’t exactly fall-like. However, there are still plenty of fall-ish things to do this weekend that are local food related, including the Aaronsburg Dutch Fall Festival, State College’s Fall Fest, and the Mt. Nittany Vineyard & Winery’s Winemakers Harvest Dinner

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_oct._5-6 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_oct._5-6 Fri, 04 Oct 2013 07:39:06 -0400
<![CDATA[Rataouille recipe a tribute to a young girl’s cancer battle]]> A number of years ago a friend of mine had a daughter who was battling cancer. She was going through a very hard time with treatment and became depressed. Now this young lady absolutely loved the movie “Ratatouille.”

So one day I stopped by with a bag of ingredients and two chef’s hats. On hers I had printed “REMY” with “Little Chef” in small letters right below it like the movie. On mine I had printed “GUSTEAU.” We spent the entire afternoon in the kitchen recreating the recipe for the title “Ratatouille.” Her and her mother both still bring up that day whenever I stop by to visit. So you see, it doesn’t take a lot of money to make a difference to someone. Just some of your time and willingness to make a difference in someone’s life. Here is the recipe that we came up with:

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http://wpsu.org/localfoodjourney/comments/rataouille_recipe_a_tribute_to_a_young_girls_cancer_battle http://wpsu.org/localfoodjourney/comments/rataouille_recipe_a_tribute_to_a_young_girls_cancer_battle Wed, 02 Oct 2013 08:38:41 -0400
<![CDATA[Your Local Food Weekend for September 28-29]]> This weekend’s local food event list is highlighted by Oktoberfests at Tussey Mountain and Millheim, a new farmers market at the Grange Fairgrounds, Gamble Mill MusicFest, and last but not least, the WPSU International Wine Festival. Quite a slate of things to do! To learn more, keep reading…

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_september_28-29 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_september_28-29 Fri, 27 Sep 2013 08:00:00 -0400
<![CDATA[Mt. Nittany Vineyard & Winery hosts Winemakers Harvest Dinner Oct. 5]]> September is harvest time in the fields, orchards, and, of course, vineyards in Central Pennsylvania. One of the area’s best-known wineries, Mt. Nittany Vineyard & Winery, is gathering the grapes that make their variety of signature wines, and each year this is a time to celebrate a good harvest. With this in mind, Winery Owners Joe and Betty Carroll are holding the Winemakers Harvest Dinner Oct. 5 at the Winery.

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http://wpsu.org/localfoodjourney/comments/mt._nittany_vineyard_winery_hosts_winemakers_harvest_dinner_oct._5 http://wpsu.org/localfoodjourney/comments/mt._nittany_vineyard_winery_hosts_winemakers_harvest_dinner_oct._5 Wed, 25 Sep 2013 08:24:58 -0400
<![CDATA[Garlic lover? Then try this garlic pot roast recipe…]]> With the closing of the recent Garlic Festival in Pocono I was reminded of the many festivals I attended in Gilroy in SoCal. Now I am a garlic lover, not to the extreme I like garlic ice cream, but I do love the pungent little relative to the onion. What you didn’t know that PA had their own Garlic Festival? Check them out at http://www.poconogarlic.com/. We used to load up a van and head to the Gilroy Garlic Festival every year. You could smell the festival miles before you ever got there. Being the foodie I am I headed straight to the food booths. There was always some new and unique recipe I could pick up there.

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http://wpsu.org/localfoodjourney/comments/garlic_pot_roast_makes_a_hearty_meal_for_fall http://wpsu.org/localfoodjourney/comments/garlic_pot_roast_makes_a_hearty_meal_for_fall Mon, 23 Sep 2013 07:30:03 -0400
<![CDATA[Slow-roasted tomatoes are a revelation of flavor]]> Even this late in the season, you probably still have tomatoes in your garden, and if you’re not a gardener, probably still see good-looking tomatoes at farmers markets. If you are a serious tomato-lover, you’ve turned them into sauce, whipped up some salsa, canned them, frozen them, made some sort of pasta, made tomato salad, etc. You may think, like I did, that you’ve tried just about every use for those wonderful globes of deliciousness. But, I can recommend one way to use tomatoes that is positively amazing and yes, a revelation of flavor—slow-roasting them.

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http://wpsu.org/localfoodjourney/comments/slow-roasted_tomatoes_are_a_revelation_of_flavor http://wpsu.org/localfoodjourney/comments/slow-roasted_tomatoes_are_a_revelation_of_flavor Fri, 20 Sep 2013 08:03:29 -0400
<![CDATA[Pierogi memories, plus great potato and cheese pierogi recipe]]> When I was but a wee lad…okay, who am I kidding I was never a wee lad. How about…when I was a young child my grandmother used to make pierogi by the dozens. She would make potato and cheese, sauerkraut, ones stuffed with meat, and even dessert ones. Being the ever inquisitive child I was (okay, okay, being the pain in the neck, nosy, kid that I was) I always wanted to help.

Finally, when they thought I was old enough, they put me on filing duty. I was supposed to place one heaping spoon of filling in the middle of each pierogi shell. Well, after the initial “one spoon for the shell, one for me” method I actually managed to do about two dozen pierogi. With my ever expanding stomach and boredom, the filling wasn’t quite in the middle anymore but I was still working at it.

After another dozen, I came to realize this was more like work than play and didn’t want to do it anymore. My grandmother made me stay and finish the job. I got the lecture about not starting something unless I was willing to finish it. I still have lesson ingrained into me.

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http://wpsu.org/localfoodjourney/comments/pierogi_memories_plus_great_potato_and_cheese_pierogi_recipe http://wpsu.org/localfoodjourney/comments/pierogi_memories_plus_great_potato_and_cheese_pierogi_recipe Wed, 18 Sep 2013 09:08:37 -0400
<![CDATA[End of summer reflections…]]> Working on a farm ties you intimately to the earth’s rhythms like nothing else. Professors begin the new academic year in the fall, then start all over again in January. But what organic vegetable growers do changes dramatically with the seasons.

Usually, farmers are too busy to reflect on much beyond which 20 of the 30 essential tasks that need to be done right away they can do. But I have the luxury of being (supposedly) retired, working only half time, and this allows me to contemplate the passing of the seasons. So as we enter the fall, this is an appropriate time to review this summer, mostly in pictures.

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http://wpsu.org/localfoodjourney/comments/end_of_summer_reflections http://wpsu.org/localfoodjourney/comments/end_of_summer_reflections Mon, 16 Sep 2013 08:32:09 -0400
<![CDATA[Your Local Food Weekend for September 14-15]]> A quiet local food weekend last Saturday and Sunday, but not so this weekend. Some very cool events to check out tomorrow and Sunday. On a bit different note, you can make your Penn State tailgate or party a local food event by offering up some local food like Hogs Galore bratwursts, drinks mixed with Tait Farm shrub, an apple pie made with Harner Farm apples, etc. Anyway, onto the scheduled events for this week…

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_september_14-15 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_september_14-15 Fri, 13 Sep 2013 08:44:54 -0400
<![CDATA[How Buy Fresh Buy Local became a key part of local food scene]]> Back in 2002, the wheels were set in motion to create an organization whose goal was to make it easier for people to find, choose, and enjoy great local foods and support the farmers and land that produces them.  This organization became the local foodie’s best friend—Buy Fresh Buy Local.

“The process actually began in early 2002, through a “learning community” of partners from across the country assembled by the FoodRoutes Network headquartered in Millheim,” said Brian Snyder, executive director of both the Pennsylvania Association for Sustainable Agriculture (PASA) and also the FoodRoutes Network, LLC, a wholly-owned subsidiary of PASA that runs the Buy Fresh Buy Local® program nationally. “At the time, FRN was run by Executive Director Tim Bowser, now of the Elk Creek Café and this particular project was coordinated by Joani Walsh, a Centre County native who is now a Deputy Undersecretary for the Ag Marketing Service at the USDA.”

This meeting was a key moment in the local food movement history not just here in Pennsylvania, but nationally. In fact, the group represented four states—Pennsylvania, California, Louisiana, and Iowa. They wanted to learn more about consumer preference, and come up with a national brand identity for locally-grown food. 

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http://wpsu.org/localfoodjourney/comments/how_buy_fresh_buy_local_became_a_key_part_of_local_food_scene http://wpsu.org/localfoodjourney/comments/how_buy_fresh_buy_local_became_a_key_part_of_local_food_scene Wed, 11 Sep 2013 10:57:48 -0400
<![CDATA[“Plow to Plate” Harvest Dinner to be Held September 11 at Mt. Nittany Winery]]> Fall in Central Pennsylvania brings the bounty, beauty, and variety of the fall harvest.  To celebrate the harvest, the Boalsburg Farmers Market in cooperation with the Mount Nittany Winery is sponsoring its “Plow to Plate Harvest Dinner” featuring the vegetables and fruits that ripen as the last of summer’s crops are replaced by those that thrive in the fall. Some of the best chefs in Happy Valley will prepare soups and side dishes from both summer crops, including eggplant, peppers, okra, garlic,  onions, melons,  and from fall favorites including acorn and butternut squash, pumpkins, kale, spinach, other fall greens, kohlrabi, and apples. They will also offer main dishes using pasture-raised, sustainably produced local meat, and deserts.
The dinner will be held at the beautiful Mt. Nittany Winery on Wednesday, September 11, and will gather a number of our area’s best chefs, including Jamie Steffen (Nittany Lion Inn), Charles Niedemyer (Nola’s Joint), Ben Stanley (El Gringo Tacos), Bob Ricketts (Fasta & Co), Nathan Brungarten (Mount Nittany Inn), Paul Kendeffy (Gamble Mill Restaurant and Brewery), Harrison Schailey (Harrisons), and Andy Rose (Elk Creek Café) to create a variety of dishes from ingredients from the fall harvest of Boalsburg Farmers Market vendors. 

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http://wpsu.org/localfoodjourney/comments/boalsburg_farmers_market_to_sponsor_its_second_annual_plow_to_plate_harvest http://wpsu.org/localfoodjourney/comments/boalsburg_farmers_market_to_sponsor_its_second_annual_plow_to_plate_harvest Mon, 09 Sep 2013 08:19:48 -0400
<![CDATA[How to plan for frost in your garden]]> Last night was quite chilly for a lot of people in central PA but it seems that many of us escaped frost. However, the slow march of the seasons are inevitable, and eventually there will be frost on the Happy Valley pumpkins. Frost or even temperatures below 40 are very bad for plants like tomatoes, basil, beans, cucumbers, etc. On the other hand, a lighter frost is okay for plants like beets, chard, broccoli, lettuce, cabbage, carrots, etc.

Here are some tips for both figuring out when your garden might get hit by frost, and what to do when it does.

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http://wpsu.org/localfoodjourney/comments/how_to_plan_for_frost_in_your_garden http://wpsu.org/localfoodjourney/comments/how_to_plan_for_frost_in_your_garden Fri, 06 Sep 2013 08:49:28 -0400
<![CDATA[Restaurant puts local food in your Green Bowl]]> The Green Bowl is one of those interesting restaurants that let you build your own meal. The concept is simple. You choose your vegetables, fruits, noodles, etc.; then specify what sort of meat you want, if any; pick your sauce; then a staff member stir fries it for you. It’s sort of like being your own prep chef.

Some places refer to this sort of thing as Mongolian barbeque, although there are some difference such as a wider variety of sauce selections at the Green Bowl as opposed to other places like it. Along with the great flavor, one aspect of the Green Bowl that makes it stand out from similar establishments is inclusion of local food ingredients, thanks to owners Scott and Marley Wong.

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http://wpsu.org/localfoodjourney/comments/restaurant_puts_local_food_in_your_green_bowl http://wpsu.org/localfoodjourney/comments/restaurant_puts_local_food_in_your_green_bowl Thu, 05 Sep 2013 07:20:43 -0400
<![CDATA[Pleasant Gap’s Village Eatinghouse celebrates local food and art]]> The Village Eatinghouse has a fairly long history as a stalwart of the central PA food scene. It was originally started in 1985 in Boalsburg by Clay and Melanie Phillips as a small restaurant and catering service. However, in 1996 they decided to focus solely on catering and their line of food products. Then in 2006, they focused on specialty food products and out of catering, but that changed in 2012. “We realized that our lives worked better for us and our marriage when we worked together and we decided to re-open the Village Eatinghouse in the town that we live in, Pleasant Gap, in early Sept of 2012,” Melanie said.

Today, the Village Eatinghosue is a combination restaurant, catering business, specialty food market, and showcase for local artists. In the one year of their existence, they have become a must-go place for breakfast, lunch, or an early dinner. And local food certainly plays a part in their business. “The Marketplace and Cafe idea came about through our love of this area and its abundant local entrepreneurs producing everything from homemade salsa and jams to handmade arts and handicrafts,” Melanie said. “We believe in the local economy succeeding by utilizing the local resources and supporting locally owned small businesses.”

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http://wpsu.org/localfoodjourney/comments/pleasant_gaps_village_eatinghouse_celebrates_local_food_and_art http://wpsu.org/localfoodjourney/comments/pleasant_gaps_village_eatinghouse_celebrates_local_food_and_art Tue, 03 Sep 2013 08:17:29 -0400
<![CDATA[Local Food Weekend; Labor Day edition]]> It’s the semi-official end of summer and with it, the end of summer festivals. This week, there are two local festivals to check out that involve local food as part of the attractions.

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http://wpsu.org/localfoodjourney/comments/local_food_weekend_labor_day_edition http://wpsu.org/localfoodjourney/comments/local_food_weekend_labor_day_edition Fri, 30 Aug 2013 07:51:46 -0400
<![CDATA[Local Food recipes for Labor Day]]> Labor Day already? Seems like the start of summer was about two weeks ago. Time truly does fly, and soon the focus here on Local Food Journey will turn to autumn-y things like pumpkins, apples, winter squash, soups, etc. All the things we like to have when the weather gets frosty and footballs replaces baseballs.

But let’s not bury summer yet. There’s plenty of warm weather to go, including September. Here’s three great recipes that together make for a fantastic Labor Day grill meal.

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http://wpsu.org/localfoodjourney/comments/local_food_recipes_for_labor_day http://wpsu.org/localfoodjourney/comments/local_food_recipes_for_labor_day Thu, 29 Aug 2013 08:16:17 -0400
<![CDATA[A visit to the Grange Fair, and the connection to local food]]> Last night I went to the Grange Fair. One of the more unique events in Pennsylvania, the Grange Fair celebrated its 139th year. The event has humble origins, beginning as a picnic event in 1874 in the rather scarily named Leech Woods just west of Centre Hall. It has evolved into today’s version, featuring an encampment that visitors often find sort of puzzling (but seems like fun for the campers), a dazzling array of food stands that at times makes choosing a snack or meal rather overwhelming, and, of course, various agricultural exhibits. It really is one of those things that offer something for just about anyone in the area. I think if you live in this area it’s something you should attend at least once.

So, what’s the connection that the Grange Fair has with the local food scene? One is, of course, obvious—the focus on agriculture. But there are a few things that seem to be missing as far as local food.

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http://wpsu.org/localfoodjourney/comments/a_visit_to_the_grange_fair_and_the_connection_to_local_food http://wpsu.org/localfoodjourney/comments/a_visit_to_the_grange_fair_and_the_connection_to_local_food Wed, 28 Aug 2013 08:55:39 -0400
<![CDATA[Will new FDA food safety rules hurt the local food movement?]]> The U.S. Food and Drug Administration’s (FDA) Food Safety Modernization Act (FSMA) may say it’s about imported food, but the new rules proposed to govern the growing, harvesting, shipping, and storing raw fruits and vegetables have raised some concerns for the small farmers who make up the backbone of the local food movement. Recently, FDA representatives have embarked on a multi-state tour to visit farms and to discuss the new rules with the public.

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http://wpsu.org/localfoodjourney/comments/will_new_fda_food_safety_rules_hurt_the_local_food_movement http://wpsu.org/localfoodjourney/comments/will_new_fda_food_safety_rules_hurt_the_local_food_movement Mon, 26 Aug 2013 07:55:34 -0400
<![CDATA[Your Local Food Weekend for August 24-25]]> This weekend is a Grange Fair weekend, so that’s what dominates the schedule for our Local Food Weekend. Billed as the “Nation’s Most Unique County Fair”, I’d say it lives up to that title just by the encampment alone, which is a series of large tents where families basically spend a week living at the fair. So, it sort of makes for an interesting version of people watching. I can imagine for the kids, living at the fair is a dream come true.

The Grange Fair is an agricultural event, so if you are a local food enthusiast, it’s definitely worth a trip. Along with livestock exhibits, they also have a variety of produce exhibits, including canning. My wife was mortified by the sight of a whole chicken canned in a large Mason jar. I admit that the sight of a whole chicken in a jar, which is something most of us are used to seeing frozen or in a roasting pan, is rather unusual but this is an old way of preserving meat. You can also find freakishly huge pumpkins, unusual tomatoes, and more.

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_august_24-25 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_august_24-25 Fri, 23 Aug 2013 07:00:51 -0400
<![CDATA[You can still plant fall crops for a tasty end to the garden season]]> I know that lots of people turn their thoughts to football and raking leaves once the days getting shorter and mornings are foggy and cool, but fall is really a good time to grow certain vegetables. While a lot of vegetables thrive in summer heat, there are a fair amount that prefer fall’s cool weather. And it’s not too late to plant; if you plant this weekend, you have anywhere from 37 to 52 days before this area’s average first freeze, depending on where you live.

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http://wpsu.org/localfoodjourney/comments/you_can_still_plant_fall_crops_for_a_tasty_end_to_the_garden_season http://wpsu.org/localfoodjourney/comments/you_can_still_plant_fall_crops_for_a_tasty_end_to_the_garden_season Thu, 22 Aug 2013 08:26:59 -0400
<![CDATA[Local Food Fantasy Revisited: Part V]]> How might the proposed Friends and Farmers Food Co-Op Store contribute to making my local food fantasy a reality? (My fantasy envisions a future in which much of the food we eat comes from local farms and producers. The first four installments include Part One, Part Two, Part Three, and Part Four. As a member of the interim board of Friends and Farmers, I’ve been thinking about this question off and on for almost a year.

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http://wpsu.org/localfoodjourney/comments/local_food_fantasy_revisited_part_v http://wpsu.org/localfoodjourney/comments/local_food_fantasy_revisited_part_v Wed, 21 Aug 2013 12:57:56 -0400
<![CDATA[My Local Food Fantasy Revisited Part IV]]> I’ve been revisiting my 2011 “Local Food Fantasy” piece describing how much of what we eat could be produced locally. The last installment described how the growing demand for local food can be accelerated. Here I want to explore the question of how supplies might rise to meet increasing demand.

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http://wpsu.org/localfoodjourney/comments/my_local_food_fantasy_revisited_part_iv http://wpsu.org/localfoodjourney/comments/my_local_food_fantasy_revisited_part_iv Mon, 19 Aug 2013 07:00:30 -0400
<![CDATA[Your Local Food Weekend for August 17-18]]> It’s mid-August already? Don’t lament that we are this late in the summer, celebrate that we are in what I think is the peak period for local food. And there’s lots to do that has a local food angle this week! Go celebrate tomatoes at Tait Farm, attract butterflies at Rose Franklin’s Perennials, get artsy/crafty in Bellefonte, learn how to survive The End with really local food, and/or have a tasty cold one at the State College Brew Fest. Keep on reading…

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_august_17-18 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_august_17-18 Fri, 16 Aug 2013 09:35:25 -0400
<![CDATA[Here’s two recipes to give you something to do with all those zucchinis]]> When I was a young lad I was in Sicily in the city of Palermo doing the tourist thing checking out the castles. After much walking around viewing the sights my tired feet and grumbling stomach reminded me I had not had lunch. I stopped in a small ristorante and had a dish similar to the recipe below. Years later I remembered the dish and recreated it from what I remembered. This recipe comes from a lot of trial and error, mostly error, until I got it to the point it closely matched my memory of the dish.

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http://wpsu.org/localfoodjourney/comments/heres_two_recipes_to_give_you_something_to_do_with_all_those_zucchinis http://wpsu.org/localfoodjourney/comments/heres_two_recipes_to_give_you_something_to_do_with_all_those_zucchinis Thu, 15 Aug 2013 08:19:41 -0400
<![CDATA[Something for everyone at Ag Progress Days]]> Billed as one of the largest outdoor farm-related shows in the East, Ag Progress Days continues today and tomorrow out at the Russell E. Larson Agriculture Research Center on State Route 45 near Rock Spring. The festival of farming runs opens today and tomorrow at 9:00 a.m. Today the show runs until 8:00 p.m., giving those of us with a day job an opportunity to head out after work and perhaps have supper at one of the food vendors at the event.

While some may have the idea that it’s just for farmers and farm machinery enthusiasts looking for a Tractorpalooza, Ag Progress Days has something for everyone, including kids’ activities. The event is put on by Penn State’s College of Agricultural Sciences.

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http://wpsu.org/localfoodjourney/comments/something_for_everyone_at_ag_progress_days http://wpsu.org/localfoodjourney/comments/something_for_everyone_at_ag_progress_days Wed, 14 Aug 2013 07:57:04 -0400
<![CDATA[“Why won’t my tomatoes ripen?”]]> This weekend I was at a very nice event, a barn dance. In between promenades, I was chatting with some people about gardening, one of my favorite small talk subjects. As often happens when talking gardening, tomatoes came up. And as often happens when talking tomatoes, concerns about fruit not ripening came up. So, are there any ways to speed up the process?

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http://wpsu.org/localfoodjourney/comments/why_wont_my_tomatoes_ripen http://wpsu.org/localfoodjourney/comments/why_wont_my_tomatoes_ripen Mon, 12 Aug 2013 08:42:28 -0400
<![CDATA[Your Local Food Weekend for August 10-11]]> A look at various local food-related events being held this weekend around the area. The headline event is the Pennsylvania Association for Sustainable Agriculture’s 2013 Centre County Farm Tour which will be held tomorrow. You can find a four-part preview series on this farm tour here, here, here, and here. To find more local food-related things to do this weekend, keep reading. 

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_august_10-11 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_august_10-11 Fri, 09 Aug 2013 09:44:08 -0400
<![CDATA[Tough job but someone has to do it: being a local food judge]]> I recently was asked by the folks at the Boalsburg Farmers Market to serve as a judge for the Market’s Golden Basket Awards, an annual event held as part of Local Foods Week here in Centre County. For those not familiar with the Golden Basket Awards, chefs from the local area compete for the prize by creating a full entree with ingredients found at the Boalsburg Farmers Market. Having to use local ingredients probably is the easy part of the contest. I mean, the chefs do their cooking in an area in the middle of the market and are surrounded by local meats, cheeses, eggs, dairy, sauces, and of course fresh produce. That’s a pretty formidable pantry.

So, I got to judge their end result. It was a challenge to be presented with creative and delicious dishes made by professional chefs and then eat them, but I persevered. Seriously, though, the food coma I was in by the end of the event really was a bit of a challenge, but it was a happy feeling.

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http://wpsu.org/localfoodjourney/comments/tough_job_but_someone_has_to_do_it_being_a_local_food_judge http://wpsu.org/localfoodjourney/comments/tough_job_but_someone_has_to_do_it_being_a_local_food_judge Thu, 08 Aug 2013 09:37:27 -0400
<![CDATA[Why Do We Grow Parsnips?]]> This is a very good question, one I was asking myself during three or so hours back in mid-July hand-weeding this year’s patch. It was hot! Last year we had no parsnips to sell or use, so I volunteered to take responsibility (with help from John). Most organic farmers don’t grow them. I have no idea how commercial, non-organic large scale growers grow them for a profit, but they evidently do. While we like to farm, it is necessary from time to time to get more money for a crop than you spend in time, effort, and inputs. If I weren’t unpaid, parsnips wouldn’t make the cut. They still might not.

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http://wpsu.org/localfoodjourney/comments/why_do_we_grow_parsnips http://wpsu.org/localfoodjourney/comments/why_do_we_grow_parsnips Wed, 07 Aug 2013 09:12:39 -0400
<![CDATA[Eight local chefs to compete for Boalsburg Farmers Market Golden Basket Award]]> Eight of the best local chefs from the area’s finest restaurants will compete for the Boalsburg Farmers Market Third Annual Golden Basket Award to be held from 2:00 p.m. to 4:00 p.m. on Tuesday, Aug. 6. Part of the Pennsylvania Association for Sustainable Agriculture’s “Local Foods Week,” the event will feature the chefs preparing a main dish and two sides from ingredients produced by Boalsburg Farmers Market vendors. This will be the largest judged competition among chefs in the State College Area, and it has been described “as the culinary Olympics of Centre County.” The chefs will gather their ingredients at the start of market, then prepare their plates for submission to the judges in front of market goers.

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http://wpsu.org/localfoodjourney/comments/eight_local_chefs_to_compete_for_boalsburg_farmers_market_golden_basket_awa http://wpsu.org/localfoodjourney/comments/eight_local_chefs_to_compete_for_boalsburg_farmers_market_golden_basket_awa Mon, 05 Aug 2013 08:07:25 -0400
<![CDATA[Local Food Video: El Gringo Taco Truck]]> El Gringo’s cook, Ben Stanley, talks about how he uses local foods in Mexican dishes to sell at farmers markets. Stanley uses the seasonal produce of central Pennsylvania to practice what he learned in Mexico about cooking.

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http://wpsu.org/localfoodjourney/comments/local_food_video_el_gringo_taco_truck http://wpsu.org/localfoodjourney/comments/local_food_video_el_gringo_taco_truck Fri, 02 Aug 2013 08:05:01 -0400
<![CDATA[Next week is Local Foods Week!]]> From our friends at Buy Fresh Buy Local Centre County Chapter, an announcement about Local Foods Week, a celebration of the amazing bounty we have right here in the Centre Region

August is a month of cookouts, family gatherings, and finding creative ways to beat the heat. Did you realize that all the ingredients you need for your next summer get-together—mouthwatering burgers, juicy watermelons, crisp salads, and refreshing ice cream—are produced right here in Centre County? They’re closer than you think, and the growers are eager to meet you in person. Buy Fresh Buy Local® Centre County Chapter is presenting Local Foods Week from August 3rd through August 10th, which will offer events for the whole family to explore and connect with the county’s vast agrarian offerings and sustainability practices. The week’s happenings will appeal to anyone with an interest in local foods at any level, from backyard gardening, homesteading, or cooking with sustainable ingredients right up to larger scale farming. Even if you don’t have a green thumb, Local Foods Week will help you and your family appreciate and understand what it takes to bring your meals from the farmers’ fields to your fork. 

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http://wpsu.org/localfoodjourney/comments/next_week_is_local_foods_week http://wpsu.org/localfoodjourney/comments/next_week_is_local_foods_week Wed, 31 Jul 2013 13:00:53 -0400
<![CDATA[Interview with Jason Coopey of Way Fruit Farm]]> Way Fruit Farm apples and apple products are among the Centre Region’s favorite local foods. As something of a cider snob connoisseur due to having grown up in the Appleland that is southcentral Pennsylvania, I am picky about cider but have found Way’s cider to be one of my personal highlights of a Happy Valley autumn. However, Way Fruit Farm is so much more. They offer a wide variety of local fruit, and vegetables, almost year-round. They also have a pleasant cafe for breakfast and lunch, a gift shop, and provide a one-stop shop for other local food items such as meats, cheeses, sauces, etc. You can build a heck of a meal in one visit to Way Fruit Farm.

I recently had the pleasure to talk to Jason Coopey, co-owner of Way Fruit Farm, about what fruits are in season now and in the near future, why local food is so fantastic, and when they will again offer cider this year.

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http://wpsu.org/localfoodjourney/comments/interview_with_jason_coopey_of_way_fruit_farm http://wpsu.org/localfoodjourney/comments/interview_with_jason_coopey_of_way_fruit_farm Wed, 31 Jul 2013 11:12:33 -0400
<![CDATA[Gazpacho, that famous summery cold soup]]> This is a great farmers market recipe. I got this recipe when I was working in a restaurant in Sun Valley, CA. The restaurant is long gone but this recipe carries on with me.

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http://wpsu.org/localfoodjourney/comments/gazpacho_that_famous_summery_cold_soup http://wpsu.org/localfoodjourney/comments/gazpacho_that_famous_summery_cold_soup Sun, 28 Jul 2013 21:21:55 -0400
<![CDATA[Local Food Video: Fasta & Ravioli Co.]]> Dejay Miller, the pasta maker at Fasta & Ravioli Co., talks about the difference between supermarket and fresh pasta. Fasta & Ravioli Co. offers a variety of pasta types and flavors for easy meals.

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http://wpsu.org/localfoodjourney/comments/local_food_video_fasta_ravioli_co http://wpsu.org/localfoodjourney/comments/local_food_video_fasta_ravioli_co Fri, 26 Jul 2013 08:17:17 -0400
<![CDATA[Interview with Fred Volz of the soon-to-be Nittany Mountain Distillery]]> You may have heard about rumors about a new business called Nittany Mountain Distillery opening up in Happy Valley. You may have even seen and liked their Facebook page. Yes, there really is a spirits distillery coming to Centre County, joining our area brewers as a local source for “adult” beverages.

Of course, our overall region, the Appalachians, has a long history of distilleries, many of them illegal (think: “moonshiners”). But this one is perfectly legal. In fact, the licensing process is one of the reasons they aren’t in operation as yet. To learn more about the future Nittany Mountain Distillery, I recently talked to one of the founders, Fred Volz.

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http://wpsu.org/localfoodjourney/comments/interview_with_fred_volz_of_the_soon-to-be_nittany_mountain_distillery http://wpsu.org/localfoodjourney/comments/interview_with_fred_volz_of_the_soon-to-be_nittany_mountain_distillery Wed, 24 Jul 2013 21:31:47 -0400
<![CDATA[Preview of Local Foods Week Farm Tour, Part 4]]> July is winding down, meaning Local Foods Week will be here in no time! August 3rd-10th will bring a week-long celebration of Centre County’s agricultural bounty. The week will end with the highly anticipated Farm Tour on Saturday, August 10th, a day when 17 farms open their doors to visitors to explore, taste, and experience first hand what each farm grows and produces.

Farm Tour passes are on sale at Buy Fresh Buy Local partners Tait Farm, Webster’s Cafe, Nature’s Pantry, and the IngleBean Coffee House, as well as at farmers markets throughout Local Foods Week. A pass is $15/car or $10/bike, and contain special deals for shopping and dining during Local Foods Week. Passes won’t be available the day of the tour, so be sure to get one soon! If you don’t get a pass—don’t fret! Non-pass holders will be asked to pay $5 at each farm visited.

Here is the last sneak-peek of farms on the tour. If you’d like to read previous previews, you can find them here (link to early previews). Hope to see you on the tour!

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http://wpsu.org/localfoodjourney/comments/preview_of_local_foods_week_farm_tour_part_41 http://wpsu.org/localfoodjourney/comments/preview_of_local_foods_week_farm_tour_part_41 Wed, 24 Jul 2013 09:23:10 -0400
<![CDATA[Tomatoes, tomatoes, and more tomatoes: What to do with all those tomatoes]]> If you are a gardener, a friend of a gardener, or frequent farmers markets, chances are pretty good that soon you will be awash in tomatoes. It’s that time of the year, and it’s hard to imagine summer without fresh tomatoes. This is, at least to me, the only time to eat fresh tomatoes. Local summer tomatoes are simply the best, and supermarket tomatoes in January with their bland flavor and waxy consistency do not even come close.

Not only are tomatoes tasty right now, they are abundant. So, what to do with all those tomatoes? Here are some recipes.

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http://wpsu.org/localfoodjourney/comments/tomatoes_tomatoes_and_more_tomatoes_what_to_do_with_all_those_tomatoes http://wpsu.org/localfoodjourney/comments/tomatoes_tomatoes_and_more_tomatoes_what_to_do_with_all_those_tomatoes Wed, 24 Jul 2013 06:56:14 -0400
<![CDATA[A startup gardening service makes getting fresh vegetables easy]]> Originally published on the WPSU blog and broadcasted on WPSU-FM:

A new gardening concept is sprouting in Central Pennsylvania. Woody Wilson, a graduate of Penn State, took an idea he entered in an agriculture competition and made it his business. Wilson’s Home Farms gives State College area residents another way to bring local vegetables to their kitchen tables. WPSU intern Jessica Paholsky went along with Wilson to find out more.

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http://wpsu.org/localfoodjourney/comments/a_startup_gardening_service_makes_getting_fresh_vegetables_easy http://wpsu.org/localfoodjourney/comments/a_startup_gardening_service_makes_getting_fresh_vegetables_easy Tue, 23 Jul 2013 09:04:50 -0400
<![CDATA[Fighting the good fight against garden diseases]]> This summer has definitely been a wet one so far, and gardeners and farmers alike across Central PA know that wet weather also means plant diseases. Cloudy, humid, and downright wet conditions provide ideal conditions for these diseases to strike. However, if your plants are under the disease gun, there are ways to save your plants and ensure a good harvest, even in a less-than-ideal year like the one we are currently having. Here are some tips:

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http://wpsu.org/localfoodjourney/comments/fighting_the_good_fight_against_garden_diseases http://wpsu.org/localfoodjourney/comments/fighting_the_good_fight_against_garden_diseases Mon, 22 Jul 2013 08:03:19 -0400