WPSU.org http://wpsu.org en <![CDATA[Winning (literally) apple pie recipes for Thanksgiving]]> After everyone finishes their seconds tomorrow at the Thanksgiving table, you always have to make some room for dessert. After all, dessert is as much a part of the Thanksgiving spread as the turkey.

Back in late October, Way Fruit Farm held their annual Apple Pie Contest. I had the honor of judging around a dozen excellent entries and it was very difficult to decide on a winner. After the contest, I thought to myself, any of those pies would be perfect at Thanksgiving. So, I figured I’d share a few examples of the wonderful pies I sampled.

The winner, Jamie Liner of Port Matilda, and a runner up, Cathy Cohan of State College, were gracious enough to offer their apple pie recipes for you to use if you decide to bake an apple pie for Thanksgiving dessert. Enjoy!

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http://wpsu.org/localfoodjourney/comments/winning_literally_apple_pie_recipes_for_thanksgiving http://wpsu.org/localfoodjourney/comments/winning_literally_apple_pie_recipes_for_thanksgiving Wed, 26 Nov 2014 11:13:42 -0500
<![CDATA[Five local food additions to your Thanksgiving table]]> It’s likely a bit too late to get a local turkey if you already haven’t, but there are a lot of local food items that you can add to your Thanksgiving table. You still have time to head out and pick them out (although based on the weather forecast might want to do it before Wednesday).

Here are five fine additions to your Thanksgiving table from local food producers:

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http://wpsu.org/localfoodjourney/comments/five_local_food_additions_to_your_thanksgiving_table http://wpsu.org/localfoodjourney/comments/five_local_food_additions_to_your_thanksgiving_table Mon, 24 Nov 2014 10:26:38 -0500
<![CDATA[Final day of the season for two popular farmers market]]> If the brutal cold this week hasn’t got its point across that winter is more or less here, the fact that two outdoor farmers markets having their final day today and tomorrow is the final bit of proof. Soon our stone-faced friend in the picture above will get his winter coat of snow.

Today, the outdoor Downtown State College Farmers Market on Locust Lane closes the season on a chilly note. That market runs today from 11:30 a.m. until 5:30 p.m. Then tomorrow, the Bellefonte Farmers Market will be open from 8:00 a.m. to noon.

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http://wpsu.org/localfoodjourney/comments/final_day_of_the_season_for_two_popular_farmers_market http://wpsu.org/localfoodjourney/comments/final_day_of_the_season_for_two_popular_farmers_market Fri, 21 Nov 2014 11:15:11 -0500
<![CDATA[Shrubs are an “old-fashioned drink for modern times”]]> Though summer seems like a long way off (and it is, as my newly frozen hair indicates), it’s never a bad thing to plan ahead a few months. For those seeking out a refreshing drink to try at their summer dinner parties—or really anyone just looking to add another item to their drink mix—I introduce you to shrubs. And for most (read: all) of my information on shrubs, I turn to author Michael Dietsch, whose book, Shrubs, was published on October 6 by The Countryman Press.

A shrub, Dietsch tells me (and states in his book), is an acidulated beverage, or a drink made with some type of acid—historically vinegar, lemon juice, or other citruses.  This acid is mixed with sugar, water, and sometimes alcohol; then, to give the drink a unique flavor, a fruit or a type of fruit juice is steeped in the mixture. Though the acidic components might seem unpalatable in what would be an otherwise sweet beverage, they were orginially a practical component. “Vinegar used to preserve fruit after the harvest,” Diestch says.  “This was in a time before refrigeration.”

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http://wpsu.org/localfoodjourney/comments/shrubs_are_an_old-fashioned_drink_for_modern_times http://wpsu.org/localfoodjourney/comments/shrubs_are_an_old-fashioned_drink_for_modern_times Thu, 20 Nov 2014 10:18:46 -0500
<![CDATA[This weekend get great local food at Harrison’s and help fight diabetes]]> From our friends at Harrison’s Wine Grill & Catering:

World Diabetes Day, a day set aside for the global diabetes community to join their voices in order to raise diabetes awareness and advocacy, is Nov. 14. 

Dine in at Harrison’s from Nov. 10-Nov. 16 between 11:00 a.m. and 9:00 p.m. and 10% of all lunch, dinner, bar, and carry-out sales will be donated to Juvenile Diabetes Research Foundation (JDRF) to help support promising diabetes cure research. 

Our menu features many low-carb and Type 2 diabetes-friendly selections. You can eat well and…

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http://wpsu.org/localfoodjourney/comments/this_weekend_get_great_local_food_at_harrisons_and_help_fight_diabetes http://wpsu.org/localfoodjourney/comments/this_weekend_get_great_local_food_at_harrisons_and_help_fight_diabetes Fri, 14 Nov 2014 08:00:58 -0500
<![CDATA[Herwig’s: Incredible Austrian food served in an even-more incredible atmosphere]]> “Are you sure you want to tip before you eat?”

I had just sat down to talk with Bernd Brandstatter, one of the owners of Herwig’s Austrian Bistro, when he called over to a group of patrons who had ordered their food at the counter and dropped some money into the tip jar. It was then that I had my first inkling that this wasn’t going to be your typical dining establishment.

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http://wpsu.org/localfoodjourney/comments/herwigs_incredible_austrian_food_served_in_an_even-more_incredible_atmosphe http://wpsu.org/localfoodjourney/comments/herwigs_incredible_austrian_food_served_in_an_even-more_incredible_atmosphe Wed, 12 Nov 2014 09:58:28 -0500
<![CDATA[Increasing food prices got you down? Here’s some tips]]> “U.S Consumer Prices Barely Rise as Inflation Remains Muted”

This was the title of an article in the NY Times from Oct 22, 2014. Sounds positive, right?

I don’t usually read economic articles but this caught my attention. We are seeing low gas prices. Hurray!! We all want to spend less on gasoline. But that is not all that is happening in the country regarding cost of living. The article goes on to state that although gas prices are going down, the cost of housing and food have offset much of the economic growth lower gas prices would produce.

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http://wpsu.org/localfoodjourney/comments/increasing_food_prices_got_you_down_heres_some_tips http://wpsu.org/localfoodjourney/comments/increasing_food_prices_got_you_down_heres_some_tips Mon, 10 Nov 2014 10:42:32 -0500
<![CDATA[Nouveau Weekends on the Susquehanna Heartland Wine Trail]]> Celebrate fall and harvest time with the wineries of the Susquehanna Heartland Wine Trail! Their Nouveau Weekend Event, Nov. 8/9 and Nov. 15/16, is your chance to try newly-released and newly-made or “noveau wines” which are fruity and flavorful and meant to be consumed in celebration of the season.  There will also be plenty of your current favorites to taste as well.

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http://wpsu.org/localfoodjourney/comments/nouveau_weekends_on_the_susquehanna_heartland_wine_trail1 http://wpsu.org/localfoodjourney/comments/nouveau_weekends_on_the_susquehanna_heartland_wine_trail1 Fri, 07 Nov 2014 10:38:54 -0500
<![CDATA[Nouveau Weekends on the Susquehanna Heartland Wine Trail]]> Celebrate fall and harvest time with the wineries of the Susquehanna Heartland Wine Trail! Their Nouveau Weekend Event, Nov. 8/9 and Nov. 15/16, is your chance to try newly-released and newly-made or “noveau wines” which are fruity and flavorful and meant to be consumed in celebration of the season.  There will also be plenty of your current favorites to taste as well.

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http://wpsu.org/localfoodjourney/comments/nouveau_weekends_on_the_susquehanna_heartland_wine_trail http://wpsu.org/localfoodjourney/comments/nouveau_weekends_on_the_susquehanna_heartland_wine_trail Fri, 07 Nov 2014 10:38:07 -0500
<![CDATA[PSU researchers among group that discovered that bees do better on a natural diet, too]]> It’s pretty much a no-brainer that it’s healthier to live on a natural diet as opposed to a diet of processed, artificial food. Penn State and other university and government researchers discovered that bees also do better on a natural diet—it makes them more resistant to pesticides.

This is something that’s quite important in light of the recent die-offs of honeybees. As most people know, bees are extremely important to humans for their pollination work. Often, they are exposed to agricultural pesticides, so having a high resistance is vital to their survival.

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http://wpsu.org/localfoodjourney/comments/psu_esearchers_among_group_that_discovered_that_bees_do_better_on_a_natural http://wpsu.org/localfoodjourney/comments/psu_esearchers_among_group_that_discovered_that_bees_do_better_on_a_natural Tue, 04 Nov 2014 10:11:31 -0500
<![CDATA[A look at Friends & Farmers Coop’s upcoming online market]]> Local food lovers in the Central Pennsylvania area have many options when purchasing their groceries. In addition to various local food vendors that occupy downtown locales, farmers markets like the Downtown Farmers’ Market and the North Atherton Farmers Market and Community Supported Agriculture (CSA) farms take advantage of the (relatively) nice fall, spring, and summer weather to grow and sell an even wider selection of local foods.

Friends & Farmers Cooperative will soon add another option to the mix: an online farmers’ market offering locally produced vegetables, fruits, dairy products, eggs, meats, fish and baked goods for online pre-ordering and one-stop customer pickup. Organizers are aiming to open the market for the first group of participating vendors to update their available inventory on November 19, for customer ordering to begin November 21, with first pickup on Tuesday, November 25– just before Thanksgiving.

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http://wpsu.org/localfoodjourney/comments/a_look_at_friends_farmers_coops_upcoming_online_market http://wpsu.org/localfoodjourney/comments/a_look_at_friends_farmers_coops_upcoming_online_market Fri, 31 Oct 2014 04:00:43 -0400
<![CDATA[Mt. Nittany Winery to hold Harvest Dinner Nov. 8]]> Winery owners Joe and Betty Carroll invite you to an intimate evening with your friends at the Mt. Nittany Vineyard & Winery. Our Winemaker’s Harvest Dinner, catered by Brown Dog Catering, is an opportunity to enjoy the fruits of the harvest and the company of fellow wine lovers at our beautiful setting on the side of Mt. Nittany. We have selected wines to accompany each course and will discuss the pairings as the evening progresses–hope you will join us!

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http://wpsu.org/localfoodjourney/comments/mt._nittany_winery_to_hold_harvest_dinner_nov._8 http://wpsu.org/localfoodjourney/comments/mt._nittany_winery_to_hold_harvest_dinner_nov._8 Wed, 29 Oct 2014 08:00:52 -0400
<![CDATA[Support local food by supporting WPSU? Absolutely!]]> As I write this we are in the last hours of the fall pledge drive at WPSU. My wife and I renewed our membership this morning (I am not in fact, a greyhound, and if you were listening around 6:30 a.m. you’ll get that). The local food scene and WPSU run parallel to each other…each offer outstanding stuff produced right here in Central Pennsylvania. I think it makes sense to support both.

The similarities run deeper than that, to the point where we support each other. Local food businesses have been underwriters of WPSU and of course, WPSU offers you this very blog. Recently, WPSU’s Anna Foley produced a radio feature that told the story of that amazing El Gringo Taco Truck that serves up remarkable renditions of Mexican classics at area farmers markets. If you’ve had one of Ben Stanley’s delicious creations, chances are you’ve become hooked. But, as you found out by listening to Anna’s story, how El Gringo came about is as interesting as his food is good.

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http://wpsu.org/localfoodjourney/comments/support_local_food_by_supporting_wpsu_absolutely http://wpsu.org/localfoodjourney/comments/support_local_food_by_supporting_wpsu_absolutely Fri, 24 Oct 2014 10:28:01 -0400
<![CDATA[Mt. Nittany Winery’s Harvest Photo Contest captures beauty of autumn at the Winery]]> Mt. Nittany Vineyard & Winery received many entries for their annual Harvest Photo Contest. The First Place winner, receiving a $50 gift certificate, was Tom Gari, and his wife, Dawn Gari, was Runner-Up receiving a $25 gift certificate. There were several Honorable Mentions, all receiving a certificate for a Winery Tour and Wine & Cheese Tasting for Four.

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http://wpsu.org/localfoodjourney/comments/mt._nittany_winerys_harvest_photo_contest_captures_beauty_of_autumn_at_the_ http://wpsu.org/localfoodjourney/comments/mt._nittany_winerys_harvest_photo_contest_captures_beauty_of_autumn_at_the_ Fri, 24 Oct 2014 09:58:25 -0400
<![CDATA[Way Fruit Farm’s apple cider a real cold-weather treat]]> Apple cider is one of those cold-weather favorites: steaming cups of the hot, fruity stuff bring back pleasant memories of many a childhood. I always associate it with my family’s annual Christmas tree outing to a local farm in my hometown, where the drink was made on the spot and given out to patrons free of charge (each subsequent refill costs you a quarter). You can find cider in almost any grocery store throughout the year, but there is absolutely nothing like a freshly poured mug of it to warm your hands (and soul).

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http://wpsu.org/localfoodjourney/comments/way_fruit_farms_apple_cider_a_real_cold-weather_treat http://wpsu.org/localfoodjourney/comments/way_fruit_farms_apple_cider_a_real_cold-weather_treat Thu, 23 Oct 2014 11:29:58 -0400
<![CDATA[Boalsburg Farmers Market seek administrator to implement key USDA grant]]> The U.S. Department of Agriculture has awarded the Boalsburg Farmers Market $28,171 to increase the sale of local agricultural products. The Farmers Market Promotion Program funds will be used to allow SNAP (food stamp) recipients to buy at the Boalsburg market, increase the number of cooking demonstrations there, expand its school outreach programs, and raise public awareness of the market and the health benefits of fresh local food through increased advertising. The market is seeking a part-time grant administrator, SNAP benefits program coordinator, and publicity director to implement the grant. Persons interested I the grant administrator position can contact the market’s Community Outreach Director, Jim Eisenstein, at j3e@psu.edu.

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http://wpsu.org/localfoodjourney/comments/boalsburg_farmers_market_seek_administrator_to_implement_key_usda_grant http://wpsu.org/localfoodjourney/comments/boalsburg_farmers_market_seek_administrator_to_implement_key_usda_grant Tue, 21 Oct 2014 09:43:55 -0400
<![CDATA[World Food Day speaker raises modern food issues]]> By LaCreta Holland

October 16, 2014, was “World Food Day,” a day for “action against hunger,” proclaimed by the United Nations.

On World Food Day, I attended a very interesting lecture by Bryan McDonald, assistant professor of history at Penn State. His lecture, “Dinner for Seven Billion:  Food Issues for the 21st Century,” was held as part of Schlow Library’s Research Unplugged series.

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http://wpsu.org/localfoodjourney/comments/world_food_day_speaker_raises_modern_food_issues http://wpsu.org/localfoodjourney/comments/world_food_day_speaker_raises_modern_food_issues Mon, 20 Oct 2014 09:46:37 -0400
<![CDATA[This weekend, get your fill of fall festivals]]> If you like, this weekend you can do a mini fall festival tour around the Centre Region. Here’s four fun ones that will make for a nice autumn weekend:

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http://wpsu.org/localfoodjourney/comments/this_weekend_get_your_fill_of_fall_festivals http://wpsu.org/localfoodjourney/comments/this_weekend_get_your_fill_of_fall_festivals Fri, 17 Oct 2014 10:55:35 -0400
<![CDATA[Lots to discover at our farmers markets in autumn]]> Fall is officially upon us. The leaves are changing from a verdant green to the many warm shades of red and orange; temperatures are dropping steadily; and, perhaps most importantly, the Downtown State College Farmer’s Market, which is held every Tuesday and Friday afternoon from 11:30 a.m. to 5:30 p.m. on the corner of Locust Lane and College Avenue, has revealed their many seasonal offerings. Those who are fond of decorating in the autumnal and Halloween-esque styles—and even those who just like a good squash—will be delighted to see what Locust Lane has in store on Tuesday and Friday afternoons in October.

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http://wpsu.org/localfoodjourney/comments/lots_to_discover_at_our_farmers_markets_in_autumn http://wpsu.org/localfoodjourney/comments/lots_to_discover_at_our_farmers_markets_in_autumn Thu, 16 Oct 2014 08:00:27 -0400
<![CDATA[How to extend your garden-fresh tomato season]]> One of the better garden writers out there is Doug Oster, of the Pittsburgh Post-Gazette. Last week, he wrote about tomatoes and how to save them for, believe it or not, Thanksgiving dinner.

That got me thinking; despite our cold morning last Sunday (we got down to 30 degrees in Port Matilda) somehow, someway, my tomato plants survived it despite not being covered. So, this idea of fresh tomatoes in November has a lot of appeal to me and given our mild weather forecasted for the next week or two, any remaining tomatoes can be encouraged to ripen.

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http://wpsu.org/localfoodjourney/comments/how_to_extend_your_garden-fresh_tomato_season http://wpsu.org/localfoodjourney/comments/how_to_extend_your_garden-fresh_tomato_season Tue, 14 Oct 2014 09:51:54 -0400
<![CDATA[Millheim Oktoberfest to be held Saturday Oct. 11]]> By Anna Lombardo

Free up your schedule, folks—the second annual Millheim Oktoberfest, presented by Elk Creek Cafe and Aleworks to benefit the Millheim fire company, is just around the corner. On Saturday, Oct. 11, starting at 11:00 a.m. and lasting until 7:00 p.m., the Millheim fire company grounds will host this family friendly, all-weather event, where they plan to offer traditional German food, drink, music, and dancing—in the spirit of community involvement and kinship. 

Oktoberfest, I learn from Elk Creek Cafe head brewer Tim Yarrington (I was pitiably uninformed about the event), dates back to Germany in the early 1800s, when a party was thrown for a young Prince Ludwig, in honor of his marriage. The entire town of Munich, Germany, was invited, and thus Ludwig’s marriage party set epic proportions for this tradition, which would inspire subsequent celebrations all over the world every year for the next several hundred years.

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http://wpsu.org/localfoodjourney/comments/millheim_oktoberfest_to_be_held_saturday_oct._11 http://wpsu.org/localfoodjourney/comments/millheim_oktoberfest_to_be_held_saturday_oct._11 Fri, 10 Oct 2014 08:30:56 -0400
<![CDATA[Friends & Farmers to hold inaugural membership meeting Oct. 11]]> Friends & Farmers Cooperative, which is opening a member-owned grocery store that will specialize in local, sustainably-produced products, is holding its inaugural membership meeting this Saturday, Oct. 11, at the State College High School South cafeteria at 2:00 p.m.

The co-op, nearly 300 members strong, will elect a permanent board of directors; hear an update on its progress and future plans, including the upcoming launch of the Friends & Farmers online farmers market; and answer members’ questions.

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http://wpsu.org/localfoodjourney/comments/friends_farmers_to_hold_inaugural_membership_meeting_oct._11 http://wpsu.org/localfoodjourney/comments/friends_farmers_to_hold_inaugural_membership_meeting_oct._11 Wed, 08 Oct 2014 09:00:23 -0400
<![CDATA[Recipe: Roasted tomatillo salsa verde]]> Salsa verde is a delicious twist on its red cousin, regular salsa. While regular salsa gets its red color from tomatoes, the classic Mexican salsa verde gets its green color from tomatillos (“verde” means “green” in Spanish). Salsa verde gets its tangy-sweet flavor from tomatillos.

If you are not familiar with tomatillos, they are a fruit that’s in the nightshade family. While many hear “nightshade” and think “poison”, other members of the nightshade family include tomatoes, peppers, eggplants, and ground cherries, all things that are both tasty and good for you. Like ground cherries, tomatillos grow inside thin husks. You may have seen them at grocery stores around the Hispanic produce, but they are also sometimes offered at farmers market. They are simple to grow and do surprisingly well in our climate. Think of them as similar to growing peppers or tomatoes. They offer some pretty spectacular yields.

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http://wpsu.org/localfoodjourney/comments/recipe_roasted_tomatillo_salsa_verde1 http://wpsu.org/localfoodjourney/comments/recipe_roasted_tomatillo_salsa_verde1 Mon, 06 Oct 2014 10:19:34 -0400
<![CDATA[Friends & Farmers Co-op to Launch Online Marketplace]]> At the Sept. 3 Friends & Farmers board meeting, the directors reviewed the results of the recent survey and the information gathered by the online market task group, and unanimously voted to launch Friends & Farmers Online as a stepping stone to a brick and mortar store. The task group will determine the operating details and report on progress to the Board monthly, and is authorized to spend up to $6,000 to establish and operate the market for one year. In October 2015 the board will then evaluate the project and determine next steps. The Friends & Farmers Online task group is open to board members, co-op members, and producers; if you’re interested in joining the group to help launch the market, please contact Jim Eisenstein at j3e@psu.edu. In the near future, we will have more about this on Local Food Journey so stay tuned…

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http://wpsu.org/localfoodjourney/comments/friends_farmers_co-op_to_launch_online_marketplace http://wpsu.org/localfoodjourney/comments/friends_farmers_co-op_to_launch_online_marketplace Thu, 02 Oct 2014 08:41:59 -0400
<![CDATA[Recipe: Swiss steak makes for a delicious “retro” meal]]> Way back when, Swiss steak was a great way for people to use inexpensive cuts of beef to make a great meal. This seemed to be mainly a Pennsylvania thing back in the day as when I got to California I never saw it on any menus. I got a hankering for it one day and made up a batch which I took to work with me for lunch the next day. When I was heating it up in the microwave, yes we had them even back then, my colleagues came wandering in to find out where that heavenly aroma was coming from.

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http://wpsu.org/localfoodjourney/comments/recipe_swiss_steak_makes_for_a_delicious_retro_meal http://wpsu.org/localfoodjourney/comments/recipe_swiss_steak_makes_for_a_delicious_retro_meal Tue, 30 Sep 2014 09:23:48 -0400
<![CDATA[Bakery focuses on gluten-free options for desserts, pasta]]> By Anna Lombardo

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

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

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http://wpsu.org/localfoodjourney/comments/bakery_focuses_on_gluten-free_options_for_desserts_pasta http://wpsu.org/localfoodjourney/comments/bakery_focuses_on_gluten-free_options_for_desserts_pasta Thu, 25 Sep 2014 09:16:57 -0400
<![CDATA[Now is the time to plant garlic]]> While you can plant garlic in the very early spring, between now and late October is the best time to get your garlic bulbs in the ground. By planting garlic now, you can get bigger, better quality bulbs next summer.

There are several basic types of garlic:

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

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

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

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http://wpsu.org/localfoodjourney/comments/now_is_the_time_to_plant_garlic http://wpsu.org/localfoodjourney/comments/now_is_the_time_to_plant_garlic Tue, 23 Sep 2014 08:29:21 -0400
<![CDATA[Recipe: Roasted tomatoes offer a tasty way to say farewell to summer]]> By LaCreta Holland

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

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

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http://wpsu.org/localfoodjourney/comments/recipe_roasted_tomatoes_offer_a_tasty_way_to_say_farewell_to_summer http://wpsu.org/localfoodjourney/comments/recipe_roasted_tomatoes_offer_a_tasty_way_to_say_farewell_to_summer Thu, 18 Sep 2014 12:10:07 -0400
<![CDATA[Beyond yellow: ‘Big Al’ takes mustard to another level]]> Editor’s note: This is the first of our new Local Food Intern Anna Lombardo’s articles on the local food scene in Central Pennsylvania.

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

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

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http://wpsu.org/localfoodjourney/comments/beyond_yellow_big_al_takes_mustard_to_another_level http://wpsu.org/localfoodjourney/comments/beyond_yellow_big_al_takes_mustard_to_another_level Tue, 16 Sep 2014 11:51:50 -0400
<![CDATA[Local Food Notes for Sept. 12]]> For this week’s Local Food Notes….honeycrisp apples are back, your chance to meet a sheep at the Millheim Farmers Market, Tait Farms Foods introduces a fall flavored shrub, and how to store that winter squash purchase you made at farmers market.

- Honeycrisp apples are back: Honeycrisp apples are a much-loved variety, due to their crisp texture, sweet flavor, and juicy mouth-feel. They are back now, and can be found at various Central Pennsylvania orchards, such as Harner Farm and Way Fruit Farm. Get them before the rest of the Honeyheads end up eating them all.

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http://wpsu.org/localfoodjourney/comments/local_food_notes_for_sept._12 http://wpsu.org/localfoodjourney/comments/local_food_notes_for_sept._12 Fri, 12 Sep 2014 09:13:38 -0400
<![CDATA[Five local food fantastic fall flavors]]> As the leaves turn and the weather cools, our palates start to turn towards more hearty fare. Here’s five outstanding local food items that you can find in the area that are sure to warm you up when those first chilly winds of autumn start blowing…

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http://wpsu.org/localfoodjourney/comments/five_fantastic_fall_local_food_flavors http://wpsu.org/localfoodjourney/comments/five_fantastic_fall_local_food_flavors Tue, 09 Sep 2014 08:43:41 -0400
<![CDATA[Local Food Notes for September 5]]> September is here, the kids are back to school, and there’s even a bit of color showing up on the trees. Despite our summery heat and humidity this week, cooler days are just around the corner, and fall is a great time for local food. Here’s some quick updates on the local food scene:

- If you are going to the Friday Downtown State College Farmers Market, please keep in mind that you can get up to 30 minutes of parking validated. Please visit Janet at her Piper’s Peck stand to get your parking validated.

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http://wpsu.org/localfoodjourney/comments/local_food_notes_for_september_5 http://wpsu.org/localfoodjourney/comments/local_food_notes_for_september_5 Fri, 05 Sep 2014 09:23:06 -0400
<![CDATA[Good Intent makes great cider]]> There’s a cider boom going on in America right now. The proof is in the fact that sales of cider (the alcoholic kind) reached $600 million last year, more than tripling sales from 2007, according to research firm IBISWorld.

Adam Redding is getting in on this explosion by founding Good Intent Cider, a new cidery out of both Gettysburg and Bellefonte. Cider making seems to be in Adam’s blood, something that has become a bit more than just a hobby to relax with after his day job as a scientist. “When I was in college we used to make cider in our dorm room. That was pretty rough stuff that we made back then, not anything you’d want to sell,” Redding said. “I didn’t really get back into it until years later. I saw that Cornell offered a cider making course at their ag extension in Geneva, so I talked to my wife about it.”

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http://wpsu.org/localfoodjourney/comments/good_intent_makes_great_cider http://wpsu.org/localfoodjourney/comments/good_intent_makes_great_cider Thu, 04 Sep 2014 11:16:56 -0400
<![CDATA[Boalsburg Farmers Market to Sponsor Its Third Annual “Plow to Plate” Harvest Dinner on Sept. 10]]> Fall in Central Pennsylvania brings the bounty, beauty, and variety of the late summer and fall harvest. To celebrate it, 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 main dishes from sustainably produced local meat and poultry, soups and side dishes from tomatoes, eggplant, peppers, okra, garlic, onions, melons, acorn and butternut squash, pumpkins, kale, spinach, lettuce, fall greens, and apples. Guests will also enjoy a variety of wonderful deserts.

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http://wpsu.org/localfoodjourney/comments/boalsburg_farmers_market_to_sponsor_its_third_annual_plow_to_plate_harvest_ http://wpsu.org/localfoodjourney/comments/boalsburg_farmers_market_to_sponsor_its_third_annual_plow_to_plate_harvest_ Tue, 02 Sep 2014 08:40:23 -0400
<![CDATA[Local Food Notes, Aug. 29]]> - First off, we’d like to offer our best wishes for a swift recovery to a Rising Spring Meat Company employee named Billy, who was seriously injured on the job this past Wednesday. You can read more about it below, and you can offer good thoughts and best wishes below at the company’s Facebook page. They posted the following on that page:

“So, our jobs are dangerous. There is a careful line of respect and awe one has to have working around large animals. Even with the most caution, things can still happen - like they did yesterday. One of our guys (actually our very first employee) was seriously injured on the job yesterday. It looks like everything is going to be OK, but it was a tough tough day for the whole crew and as you can imagine, we have been very distracted by this. As we were thinking what this means for the team in the coming weeks while he heals, we realized that there is a whole community of people out there following us and that maybe if we posted this you could send some get well messages for him (Billy) and maybe it could help lift his spirits. He is one of the guys, very much behind the scenes, who is responsible for bringing food to your plates - so even if you don’t know him - he’s probably helped to feed your family! Please help us in wishing Billy well in his recovery!!”

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http://wpsu.org/localfoodjourney/comments/local_food_notes_aug._29 http://wpsu.org/localfoodjourney/comments/local_food_notes_aug._29 Fri, 29 Aug 2014 09:25:00 -0400
<![CDATA[Recipe: Zucchini Tian makes a perfect meatless late summer meal]]> By LaCreta Holland

What is a “tian?”

A tian is “a dish of finely chopped vegetables cooked in olive oil and baked au gratin.”  My tian is an adaptation of a Julia Child recipe–it makes a great side dish or you can use it, as I did, as the main course for a meatless meal.

After all, with so many lovely fresh vegetables available right now, why would you need meat?

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http://wpsu.org/localfoodjourney/comments/recipe_zucchini_tian_makes_a_perfect_meatless_late_summer_meal http://wpsu.org/localfoodjourney/comments/recipe_zucchini_tian_makes_a_perfect_meatless_late_summer_meal Wed, 27 Aug 2014 09:13:37 -0400
<![CDATA[How to deal with two devastating late-season garden fungal diseases]]> As we wind down a summer that will go in the weather record books as one of the top five wettest summers in the 119-year history of weather records at State College, gardeners face a late-season challenge to their plots. Along with all that rain, we’ve had a cool but humid summer. These are just about perfect conditions for all sorts of garden fungal diseases to lay waste to your remaining garden season.

There are plenty of fungal diseases that can lay a hurt on your home garden production, but I am going to focus on two common and particularly destructive plant illnesses, late blight and powdery mildew.

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http://wpsu.org/localfoodjourney/comments/how_to_deal_with_two_devestating_late-season_garden_fungal_diseases http://wpsu.org/localfoodjourney/comments/how_to_deal_with_two_devestating_late-season_garden_fungal_diseases Mon, 25 Aug 2014 08:50:39 -0400
<![CDATA[Local Food Notes, August 22]]> Downtown State College Farmers Market moves for one week only: As you may have noticed, Penn State students are moving back in. This means the Downtown State College Friday Farmers Market will move to Heister Stree, one block east of Locust Lane, for this week only.

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http://wpsu.org/localfoodjourney/comments/local_food_notes_august_22 http://wpsu.org/localfoodjourney/comments/local_food_notes_august_22 Fri, 22 Aug 2014 08:19:58 -0400
<![CDATA[Mt. Nittany offers full slate of events for wine lovers as we enter fall]]> As the summer winds down and we enter fall, the Mount Nittany Vineyard & Winery will offer up a variety of events, from a wine and tapas gala, to a harvest photo contest, a Plow-to-Plate Harvest Dinner, and their annual Mt. Nittany Harvest Fest. Details below:

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http://wpsu.org/localfoodjourney/comments/mt._nittany_offers_full_slate_of_events_for_wine_lovers_as_we_enter_fall http://wpsu.org/localfoodjourney/comments/mt._nittany_offers_full_slate_of_events_for_wine_lovers_as_we_enter_fall Thu, 21 Aug 2014 09:12:35 -0400
<![CDATA[Recipe: Zucchini Egg Bake a tasty solution to too many zucchinis]]> Editor’s Note: We will be getting contributions to Local Food Journey from time to time from LaCreta Holland, who runs Happy Valley Learn to Cook, a local food blog, and teaches cooking classes in State College. Her first post offers up a wonderful recipe that will help you use up all those zucchinis that are coming non-stop from your garden.

We visited friends over the 4th of July holiday and they feed us very well. For brunch one morning, we were served Zucchini Egg Bake, a moist and herb-y egg creation that we could not stop eating! I had to get the recipe.

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http://wpsu.org/localfoodjourney/comments/recipe_zucchini_egg_bake_a_tasty_solution_to_too_many_zucchinis http://wpsu.org/localfoodjourney/comments/recipe_zucchini_egg_bake_a_tasty_solution_to_too_many_zucchinis Tue, 19 Aug 2014 11:32:44 -0400
<![CDATA[Your guide the final day of Ag Progress Days]]> After a bit of a hullabaloo yesterday due to visits by the dueling gubernatorial candidates, Ag Progress Days returns to a more normal schedule for its final day. The event goes until 4:00 p.m. today, and up until then the schedule is packed with events, tours, exhibits, and good food. There’s 80+ acres of crop and machinery demonstrations, and 55 acres for indoor and outdoor exhibits, so there’s plenty to do. Here’s a guide to attending the event on its last day:

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http://wpsu.org/localfoodjourney/comments/your_guide_the_final_day_of_ag_progress_days http://wpsu.org/localfoodjourney/comments/your_guide_the_final_day_of_ag_progress_days Thu, 14 Aug 2014 08:45:12 -0400
<![CDATA[Recipe: It’s still blueberry time! Giving blueberries a chance to shine on the grill]]> Blueberry season can last well into August here in Central Pennsylvania, and you can still find the little blue globes of greatness at farmers markets, farm stands, and pick-your-own farms like Mountainhome Farm in Julian. Blueberries have a lot of things going for them beyond taste, including lots of antioxidants.

Most people think of blueberries as a dessert food, but blueberries can be a star in savory recipes, such as salads and meat dishes. I have found that blueberries go well with meats such as pork and chicken. With this in mind, this recipe for grilled chicken thighs with honey blueberry sauce is a good introduction to the idea of blueberries as part of an entree.

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http://wpsu.org/localfoodjourney/comments/recipe_its_still_blueberry_time_giving_blueberries_a_chance_to_shine_on_the http://wpsu.org/localfoodjourney/comments/recipe_its_still_blueberry_time_giving_blueberries_a_chance_to_shine_on_the Tue, 12 Aug 2014 09:54:42 -0400
<![CDATA[Nittany Lion Inn chef wins the 2014 Golden Basket Award with…guinea fowl?]]> So, my only prior knowledge of guinea fowl was via a bait and tackle shop in rural Washington County, which I used to visit when I lived in Pittsburgh. No, they didn’t use them for bait. There were a ton of the noisy things wandering around outside of the shop, and the reason they were there was apparently due to their propensity to control ticks by eating lots of them.

I tried not to think of my previous experience with the critters as Kirsch McMaster, a la cart sous chef at the Nittany Lion Inn, brought out a plate that featured a remarkable dish called “Guinea Fowl, Two Ways” to the judges’ canopy at the annual Boalsburg Farmers Market Golden Basket Award, held Tuesday afternoon. I was one of the six judges seated under that canopy, joined by State College Magazine editor Kate Delano, State College Mayor Elizabeth Goreham, Health and Neighborhood Services Director Kevin Kassab, local food writer and Friends and Farmers Coop board member Michele Marchetti, and WPSU television producer and personality Patty Satalia.

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http://wpsu.org/localfoodjourney/comments/nittany_lion_inn_chef_wins_the_2014_golden_basket_award_with...guinea_fowl http://wpsu.org/localfoodjourney/comments/nittany_lion_inn_chef_wins_the_2014_golden_basket_award_with...guinea_fowl Thu, 07 Aug 2014 09:42:32 -0400
<![CDATA[Nine Local Chefs to Compete for Boalsburg Farmers Market Golden Basket Award]]> Nine of the best local chefs from Central Pennsylvania’s finest restaurants will compete for the Boalsburg Farmers Market Fourth Annual Golden Basket Award on Tuesday, Aug. 5, from 2:00 p.m. to 4:00 p.m. Part of Pennsylvania Association for Sustainable Agriculture (PASA)‘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 guests.

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http://wpsu.org/localfoodjourney/comments/nine_local_chefs_to_compete_for_boalsburg_farmers_market_golden_basket_awar http://wpsu.org/localfoodjourney/comments/nine_local_chefs_to_compete_for_boalsburg_farmers_market_golden_basket_awar Mon, 04 Aug 2014 07:00:03 -0400
<![CDATA[Head out to the Tomato Festival today (Friday Aug. 1) at Downtown State College Farmers Market]]> Editor’s Note: Since the weekend’s local food activities is dominated by Local Foods Week stuff, those looking for Local Food Weekend can find plenty of local food stuff to do this weekend by going here.

It’s the time of year that tomato lovers crave when the snow is flying and the only “fresh tomatoes” are those flavorless waxy things in the supermarket. Tomatoes are everywhere now, fresh and tasty, and can be found at farmers markets throughout the area. To celebrate this annual bounty, the Downtown State College Farmers Market will hold its Tomato Festival today at the market.

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http://wpsu.org/localfoodjourney/comments/head_out_to_the_tomato_festival_today_friday_aug._1_at_downtown_state_colle http://wpsu.org/localfoodjourney/comments/head_out_to_the_tomato_festival_today_friday_aug._1_at_downtown_state_colle Fri, 01 Aug 2014 11:22:34 -0400
<![CDATA[Local Foods Week celebrates our local bounty Aug 2-9]]> As any reader of this blog is well aware, we live in an area full of fantastic sources of local food. And it’s growing, from new places to find local food to the excitement building around the burgeoning Friends & Farmers Coop and their plans to build a grocery store dedicated to local food. Really, something as awesome as our community of farms, markets, roadside stands, local food restaurants, etc. is something to be celebrated.

With that in mind, the Pennsylvania Association for Sustainable Agriculture (PASA) is celebrating Local Foods Week August 2-9 with a variety of events, including the Centre County Farm Tour. FYI, this year, folks can buy a farm tour pass on-line or at the farmers markets during Local Foods Week. Purchasing a pass in advance means you can go to some of the farms starting at 10:00 a.m. (please review the list to see which ones open early). Passes will be available only at the North Atherton Farmers Market and the Millheim Farmers Market on the day of the tour.

More details about Local Foods Week, including other events:

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http://wpsu.org/localfoodjourney/comments/local_foods_week_celebrates_our_local_bounty_aug_2-9 http://wpsu.org/localfoodjourney/comments/local_foods_week_celebrates_our_local_bounty_aug_2-9 Thu, 31 Jul 2014 10:59:20 -0400
<![CDATA[Get baking: Friends & Farmers Co-op Pie Contest to be held Aug. 2 at 2014 FarmFest]]> Summer is a perfect time to bake pies, given all the fresh produce available. So many fruits, like peaches, and berries, like blueberries, are in season and can be found in farmers markets, roadside stands, and backyards all across our area. Do you have a pie you are particularly proud of? Then enter it in Friends & Farmers Coop’s “A Slice of Community: People’s Choice Pie Contest”, to be held Saturday, Aug. 2 as part of the 2014 FarmFest from 11:00 a.m.-4:00 p.m.

“You don’t have to be a professional baker to enter,” said Michele Marchetti, Coop board member. “This is a people’s choice pie contest and another way the cooperative is bringing people together around food.”

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http://wpsu.org/localfoodjourney/comments/get_baking_friends_farmers_co-op_pie_contest_to_be_held_aug._2_at_2014_farm http://wpsu.org/localfoodjourney/comments/get_baking_friends_farmers_co-op_pie_contest_to_be_held_aug._2_at_2014_farm Wed, 30 Jul 2014 08:00:41 -0400
<![CDATA[Your Local Food Weekend for July 26-27]]> Sample and learn how to make pickles at Tait Farm, learn how to get your baby started on solid foods at Mt. Nittany Medical Center, see inspirational art of local farmland at Centre Furnace Mansion, and enjoy local food, beer, and great folk-rock at Elk Creek Cafe…

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_july_26-27 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_july_26-27 Fri, 25 Jul 2014 09:37:49 -0400
<![CDATA[Recipe: Armadillo Eggs put a deliciously spicy twist on Scottish eggs]]> When I was stationed in Southern California I went to my first Renaissance Fair. It was held on the fairgrounds where the US Festival back in the 80s was held in the Cajon Pass near San Bernardino CA. It was later the Blockbuster Pavilion and then something else. It was at the Renaissance Fair that I was introduced to Scottish Eggs.

I know, I know, the recipe is for Armadillo Eggs but you need a little background. This is the first time I ever had anything wrapped in sausage and fried. I mean who wouldn’t like a complete breakfast all in one item. Imagine a hard boiled egg, wrapped in sausage, rolled in bread crumbs, and deep fried or baked. So when I was visiting a friend in Texas he took me out to dinner. It was here I was introduced to Armadillo Eggs.

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http://wpsu.org/localfoodjourney/comments/recipe_armadillo_eggs_put_a_deliciously_spicy_twist_on_scottish_eggs http://wpsu.org/localfoodjourney/comments/recipe_armadillo_eggs_put_a_deliciously_spicy_twist_on_scottish_eggs Thu, 24 Jul 2014 13:08:17 -0400
<![CDATA[Local Food Video: Plowshare Produce offers access to produce with a small environmental impact]]>

Video by WPSU intern Kelly Tunney

Micah and Bethany Spicher Schonberg like to know who their vegetables are going home with. As the founders of Plowshare Produce, a CSA (for community-supported agriculture) near Huntingdon, Micah and Bethany know their members. The farmers greet their members by name; one of them is even the doula who delivered their son Ben.

A CSA is a subscription model for produce. Members pay in advance to have a weekly or biweekly delivery of fresh, organic vegetables. On their appointed day–Tuesday in State College, Friday in Huntingdon–they pick up their share of whatever ripened that week. At a recent distribution in State College, that included kohlrabi, garlic scapes, strawberries, beets, carrots, chard, and sugar peas.

 

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http://wpsu.org/localfoodjourney/comments/local_food_video_plowshare_produce_offers_access_to_produce_with_a_small_en http://wpsu.org/localfoodjourney/comments/local_food_video_plowshare_produce_offers_access_to_produce_with_a_small_en Tue, 22 Jul 2014 11:57:00 -0400
<![CDATA[PASA meets fundraising goal for 2013-2014 fiscal year]]> Editor’s Note: The following is a letter sent out by the Pennsylvania Association for Sustainable Agriculture (PASA) Executive Director Brian Snyder. This is wonderful news for an organization that is a big part of the local food community. The letter was sent July 3 but we figured it was never too late to share such good news!

Every once in a while we get to celebrate the unique character of the PASA community in a special way. This is one of those times.  Having been notified in early June of an impending budgetary shortfall and increased annual fundraising goal, our members and other supporters came through in a big way, contributing over $50,000 in the last month of our fiscal year! 

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http://wpsu.org/localfoodjourney/comments/pasa_meets_fundraising_goal_for_2013-2014_fiscal_year http://wpsu.org/localfoodjourney/comments/pasa_meets_fundraising_goal_for_2013-2014_fiscal_year Fri, 18 Jul 2014 08:00:32 -0400
<![CDATA[Local Food Video: Building a hügelkultur garden bed]]> This slideshow describes in audio and background images the process for building a hugelkultur garden as described below.

Jason Lilley and Jackie Bonomo demonstrate how to build a hügelkultur garden bed. This type of gardening promotes sustainability, as the beds keep the soil fertile for up to 30 years. Hügelkultur beds need less water and the decomposing organic materials keep the soil warm. Newspaper suppresses weeds and the beds control soil erosion.

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http://wpsu.org/localfoodjourney/comments/local_food_video_building_a_hugelkulter_garden_bed http://wpsu.org/localfoodjourney/comments/local_food_video_building_a_hugelkulter_garden_bed Wed, 16 Jul 2014 08:00:32 -0400
<![CDATA[‘Vegetable Festable’ Event July 15 (tomorrow) at the Boalsburg Farmers Market]]> Just about everybody knows the health benefits of eating fresh, local vegetables and fruits.  But actually eating them is another matter. Often the reason for this is not knowing how to prepare them in creative and easy ways.  To remedy this, The Boalsburg Farmers Market is sponsoring a “Vegetable Festable” on Tuesday, July 15 from 2:00 to 5:00 p.m. at the Boalsburg Farmers Market, located at the Pennsylvania Military Museum on Bus. Route 322 in Boalsburg. The event is designed to demonstrate how to use the fresh vegetables and fruits available at our local farmers markets and to inspire creative cooking at home.

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http://wpsu.org/localfoodjourney/comments/vegetable_festable_event_july_15_tomorrow_at_the_boalsburg_farmers_market http://wpsu.org/localfoodjourney/comments/vegetable_festable_event_july_15_tomorrow_at_the_boalsburg_farmers_market Mon, 14 Jul 2014 08:00:40 -0400
<![CDATA[Your Local Food Weekend for July 12 and 13]]> This weekend, check out the local food part of the Central Pennsylvania Festival of the Arts and the Peoples Choice Arts Festival, enjoy wild blueberries, and discover the local food growing right in the Pennsylvania wilds.

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_july_12_and_13 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_july_12_and_13 Fri, 11 Jul 2014 08:30:48 -0400
<![CDATA[The perfect summer side: kale and pasta salad]]> Pasta has to be one of my true passions. I love it in all the shapes and forms it takes, from the lowly elbow macaroni to the lasagna noodle. Maybe this is because when I was small child we lived in a neighborhood that was predominantly made up of people of Italian descent. All my neighbors, including the parents of the kids I played with, introduced me to pasta at an early age. I learned all the wonderful things that you could do with pasta from the mighty lasagna to simple, yet elegant, fettuccini carbonara.

One of my favorite and fun pastas has to be the farfalle or bow tie pasta. It is firm and holds up well to cooking and has many hidden creases to hold on to the sauce. I love this pasta for different pasta salads as it holds up to being in dressing for hours without losing any of its chew and texture. Below is a recipe for kale and pasta salad that I hope you will enjoy.

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http://wpsu.org/localfoodjourney/comments/the_perfect_summer_side_kale_and_pasta_salad http://wpsu.org/localfoodjourney/comments/the_perfect_summer_side_kale_and_pasta_salad Wed, 09 Jul 2014 09:12:44 -0400
<![CDATA[Believe it or not, still time to plant summer vegetables/herbs/flowers]]> While many of us have a full garden by now, there may still be holes to fill due to rascally rabbits, devious deer, disastrous disease. Or, you just haven’t had a chance to get out and plant certain parts of your yard. No worries, believe it or not, there’s still time to plant summer vegetables (and soon time to plant fall vegetables, more about that in a future post). And there are bargains to be found at local garden centers/greenhouses.

For vegetables, we basically have about 80-90 days left in our growing season, depending on where you live. So, any plant that matures by that time, you can plant and harvest.

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http://wpsu.org/localfoodjourney/comments/believe_it_or_not_still_time_to_plant_summer_vegetables_herbs_flowers http://wpsu.org/localfoodjourney/comments/believe_it_or_not_still_time_to_plant_summer_vegetables_herbs_flowers Mon, 07 Jul 2014 09:25:46 -0400
<![CDATA[July 4th grill recipe combines everything good about baked potatoes and potato skins]]> I love baked potatoes. I love potato skins. I just don’t love the time it takes to make them when grilling. So my friends and I, while sitting around after a day of grilling, tried to come up with a recipe that would give us what we wanted without the hassle. I don’t drink and they do so as the beer flowed so did the ideas.

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http://wpsu.org/localfoodjourney/comments/july_4th_grill_recipe_combines_everything_good_about_baked_potatoes_and_pot http://wpsu.org/localfoodjourney/comments/july_4th_grill_recipe_combines_everything_good_about_baked_potatoes_and_pot Thu, 03 Jul 2014 08:11:40 -0400
<![CDATA[Ebensburg and surrounding area’s growing local food scene]]> WPSU’s recent episode of “Our Town” featured a visit to Ebensburg. Part of the episode looked at the food scene and featured an interview with Penn State Altoona employee and part-time pastry chef Julie Fether. I recently chatted with Julie and learned more about a growing local food movement in Blair and Cambria Counties.

When Julie Fether moved back to her hometown of Ebensburg from Oregon, she wasn’t anticipating a thriving local food scene like she had in Oregon. But what she discovered was a growing local food community in her old stomping grounds.

Fether has become part of that local food scene herself. Along with her role as a project coordinator for the Center for Community-Based Studies at Penn State Altoona, she works part-time as a pastry chef at the Ebensburg destination restaurant, Amichi’s Ristorante. She notes that Amichi’s is not only a fantastic fine-dining experience but also a place to eat local. “They work very closely with couple of local farms,” Fether said. “They also buy from the Johnstown Farmers Market and the Ebensburg Farmers Market. The perk of working there is local farmers will come with produce and give out samples.”

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http://wpsu.org/localfoodjourney/comments/ebensburg_and_surrounding_areas_growing_local_food_scene http://wpsu.org/localfoodjourney/comments/ebensburg_and_surrounding_areas_growing_local_food_scene Tue, 01 Jul 2014 08:56:27 -0400
<![CDATA[Your Local Food Weekend for June 28 and 29]]> Pesto tastings at Tait Farm, a real live bison at the Bellefonte Farmers Market, the final June free wine and cheese tasting at Mt. Nittany Winery, and great live music at Gamble Mill Inn.

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_june_28_and_29 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_june_28_and_29 Thu, 26 Jun 2014 22:45:37 -0400
<![CDATA[State College couple takes action to help those in need with Giving Garden]]> Two members of the Mount Nittany United Methodist Church have led an effort to create a “Giving Garden” on the church grounds to help address the issue of hunger in our community.

Robert and Joanna Jones of State College got a double dose of inspiration from the documentary “A Place At the Table”, about food shortages in the United States, and a TED Talk by fashion designer and activist Ron Finley about guerrilla gardening in South Central Los Angeles. So, they decided to take action themselves and help address our local food shortages here in Central Pennsylvania with local food from a garden on the church grounds.

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http://wpsu.org/localfoodjourney/comments/state_college_couple_takes_action_to_help_those_in_need_with_giving_garden http://wpsu.org/localfoodjourney/comments/state_college_couple_takes_action_to_help_those_in_need_with_giving_garden Thu, 26 Jun 2014 11:00:41 -0400
<![CDATA[Recipe: Cucumber kimchi a tasty variation on traditional Korean favorite]]> When I was stationed in Southern California I became interested in martial arts. In my quest for a good teacher I met a man named Pu Gill Gwon. Now to look at him you would not be impressed. He was barely over 5 feet tall and maybe 110-120 lbs. soaking wet.

But there was something about him though that grabbed my attention. A calm self-assuredness that seemed to express itself in everything he did. I got to know him and the more I knew the more impressed I became. I never became a student I became something better. I became his friend.

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http://wpsu.org/localfoodjourney/comments/recipe_cucumber_kimchi_a_tasty_variation_on_traditional_korean_favorite http://wpsu.org/localfoodjourney/comments/recipe_cucumber_kimchi_a_tasty_variation_on_traditional_korean_favorite Wed, 25 Jun 2014 09:00:03 -0400
<![CDATA[Your Local Food Weekend for June 21-22]]> This weekend you can enjoy a summer celebration at Tait Farm, experience a garden via your five senses, meet PBS Kids’ very own Daniel Tiger, enjoy free wine and cheese tastings, and go back in time musically with The Dustbowl Revival.

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_june_21-22 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_june_21-22 Fri, 20 Jun 2014 09:44:03 -0400
<![CDATA[Learning Kitchen at the Boalsburg Farmers Market June 24]]> Three local chefs will demonstrate how to prepare dishes using fresh ingredients obtained at the Boalsburg Farmers Market on Tuesday, June 24. Mark Johnson, chef at Zola New World Bistro is sharing a pork rillettes recipe whose ingredients can be obtained at the market and that’s easy to replicate. He’s also demystifying pesto making using the wonderful seasonal herbs and produce available. Sc’Eric Horner (Fuji & Jade Garden restaurant) & Chris Young (Happy Valley Brewing) will demonstrate making “Cocktails from the Garden” using garden-fresh and local ingredients to create exciting summer drinks. The demonstrations begin at 2:00 p.m. at the market, which is located on the grounds of the Pennsylvania Military Museum on Bus. Route 322 (South Atherton Street) in Boalsburg.

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http://wpsu.org/localfoodjourney/comments/learning_kitchen_at_the_boalsburg_farmers_market_june_24 http://wpsu.org/localfoodjourney/comments/learning_kitchen_at_the_boalsburg_farmers_market_june_24 Thu, 19 Jun 2014 10:40:53 -0400
<![CDATA[It starts in your backyard: Help the environment via native plants]]> WPSU radio’s Kelly Tunney ran a great story this morning about the importance of native plants in your garden, as they provide an important link in the ecosystem.

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http://wpsu.org/localfoodjourney/comments/it_starts_in_your_backyard_help_the_environment_via_native_plants http://wpsu.org/localfoodjourney/comments/it_starts_in_your_backyard_help_the_environment_via_native_plants Mon, 16 Jun 2014 11:15:21 -0400
<![CDATA[Your Local Food Weekend for June 14-15]]> This weekend, you can enjoy pick-your-own strawberries, a Strawberry Festival in Lemont, wine and cheese tastings, and blues and soul to go with your local beer at the Gamble Mill Inn.

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_june_14-15 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_june_14-15 Fri, 13 Jun 2014 09:38:23 -0400
<![CDATA[Why your seeds didn’t germinate]]> One of the more frustrating things in gardening is taking time to prepare a garden bed, plant seeds, and then have them not germinate. The good news is, you have time to replant many vegetables in the garden.

So, when you do replant, here are some tips to help you avoid germination issues in the new planting:

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http://wpsu.org/localfoodjourney/comments/why_your_seeds_didnt_germinate http://wpsu.org/localfoodjourney/comments/why_your_seeds_didnt_germinate Tue, 10 Jun 2014 09:30:07 -0400
<![CDATA[Kids Day Learning Kitchen at Boalsburg Farmers Market June 10]]> Students from Corl Street Elementary school have been invited to attend a cooking demonstration at the Boalsburg Farmers Market on Tuesday, June 10. The highlight of the event will be a “learning kitchen” cooking class conducted by Tony Sapia of Gemelli Bakers that will show children how to make simple dishes using ingredients obtained from the market. He will be assisted by noted local food writer and chef Anne Quinn Corr and her students from Penn State’s nutrition program. After the demonstration, the vendors at the market will answer questions from the children about how they grow and make the products sold at the market, and Corl street students will be able to use a voucher worth $5 to purchase items themselves.

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http://wpsu.org/localfoodjourney/comments/kids_day_learning_kitchen_at_boalsburg_farmers_market_june_10 http://wpsu.org/localfoodjourney/comments/kids_day_learning_kitchen_at_boalsburg_farmers_market_june_10 Mon, 09 Jun 2014 09:05:33 -0400
<![CDATA[Your Local Food Weekend for June 7-8]]> This Local Food Weekend features a Pink Day, Millheim Mayfly Festival, wine and cheese at Mount Nittany Winery, and a Friends and Farmers Coop fundraiser at Elk Creek Cafe + Aleworks.

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_june_7-8 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_june_7-8 Thu, 05 Jun 2014 22:04:49 -0400
<![CDATA[Wine and cheese tastings, every Saturday in June at Mount Nittany Vineyard and Winery]]> To celebrate June as “National Dairy Month,” Mount Nittany Vineyard and Winery will host free wine and cheese tastings every Saturday in June from 12 noon until 5pm. 

On Saturday, June 7, local cheese artisan Stone Meadow Farm will be available in the winery tasting room to provide samples and sales of their products. Stone Meadow raises milking and beef cattle in the beautiful pastures of Centre County, Pennsylvania. Their cheeses are made directly on the farm from fresh, whole unpasteurized milk which is dense with nutrients due to their farming practices and breed of cows. Stone Meadow makes a variety of hard cheeses: Cheddar, Swiss, Colby and Jalapeno Jack. In addition, seasonally they offer soft cheeses such as Camembert and Taleggio, as well as smoked cheeses.

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http://wpsu.org/localfoodjourney/comments/wine_and_cheese_tastings_every_saturday_in_june_at_mount_nittany_vineyard_a http://wpsu.org/localfoodjourney/comments/wine_and_cheese_tastings_every_saturday_in_june_at_mount_nittany_vineyard_a Wed, 04 Jun 2014 11:42:38 -0400
<![CDATA[Recipe: BBQ ribs, a summer classic]]> I love BBQ. I can’t deny it. People will tell you Kansas is best, others will tell you Memphis is best, others will say Carolina is best. You know what? They are all right. Each type of BBQ has its own particular something special to offer. So don’t be afraid to try a type you haven’t before. You may be surprised. I’ve cooked over wood fire, used smokers, gas grills, charcoal grills, you name it. Now I am not going to sit here and tell you one is better than the other. We each have what we have and use what we are used to. The only thing I have to say is don’t be afraid to try something different if you have the chance.

Food should be an adventure. Trying new foods and types of cooking is like a culinary journey. Taking you to faraway lands and experiencing new cultures through their foods and cooking styles. Food is one of the few things I can think of that crosses racial and ethnic boundaries. So go, try, experiment, and enjoy.

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http://wpsu.org/localfoodjourney/comments/recipe_bbq_ribs_a_summer_classic http://wpsu.org/localfoodjourney/comments/recipe_bbq_ribs_a_summer_classic Tue, 03 Jun 2014 09:54:56 -0400
<![CDATA[Five very good reasons to buy pastured eggs at farmers markets]]> Eggs are cheap and plentiful in the grocery store, so one might wonder why you’d venture out to a local farmer’s market to buy pastured eggs. An egg is an egg, right? Well, as it turns out, there are vast differences that all go back to how the chicken is raised.

I raise laying hens on pasture just outside of State College, and I just love selling that first pastured dozen to someone who tells me they’ve only bought eggs at the grocery before. I know exactly how much of a surprise they are in for! (I should note that “free-range” at the grocery store means that the hens are not caged and have access to the outdoors at least part of the day. How much space they have outdoors or what the surface is made of is not specified. “Cage-free” hens are raised entirely indoors, but are not confined to cages.) Here are a few surprises you might encounter if you’ve never tried a pastured egg before.

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http://wpsu.org/localfoodjourney/comments/five_very_good_reasons_to_buy_pastured_eggs_at_farmers_markets http://wpsu.org/localfoodjourney/comments/five_very_good_reasons_to_buy_pastured_eggs_at_farmers_markets Thu, 29 May 2014 09:32:12 -0400
<![CDATA[I’m Fed Up With Industrial Food]]> I am really fed up. And it isn’t just because I am an increasingly irascible, old curmudgeon.

I’m fed up with the behavior of government agencies like the FDA, the USDA, and the EPA, dancing like puppets in the hands of Monsanto, ConAgra, Dow, Big Pharma and their ilk. The FDA dilly-dallies by continuing to allow antibiotics in animal feed to promote “efficiency” and profits, when it is clear that the practice promotes the proliferation of antibiotic-resistant bacteria that threaten our health.

I’m fed up with the EPA constantly approving new pesticides that are known to kill pollinators. (Who needs insects anyway?)

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http://wpsu.org/localfoodjourney/comments/im_fed_up_with_industrial_food http://wpsu.org/localfoodjourney/comments/im_fed_up_with_industrial_food Tue, 27 May 2014 09:52:24 -0400
<![CDATA[Recipe: Beef stew, a great answer for our rainy days]]> I love to make beef stew. On a rainy, blustery day, nothing is more comforting than sitting at the table eating beef stew and watching the rain. I used to freeze it so I had some on hand just to cheer me up when it would seem to rain for days on end.

When I used to go camping in the mountains with friends I would take along a big bag of frozen stew. By the end of the day there was nothing to do but throw it into the pot and wait until it had heated.

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http://wpsu.org/localfoodjourney/comments/recipe_beef_stew_a_great_answer_for_our_rainy_days http://wpsu.org/localfoodjourney/comments/recipe_beef_stew_a_great_answer_for_our_rainy_days Thu, 22 May 2014 07:40:47 -0400
<![CDATA[Local Food Journey Video: A tour of Centre County’s craft brewers]]> Centre County is the home to five of the country’s almost 2500 craft breweries. Maria Bryant takes us on a video tour of them and finds each one is offering something a little different.

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http://wpsu.org/localfoodjourney/comments/local_food_journey_video_a_tour_of_centre_countys_craft_brewers http://wpsu.org/localfoodjourney/comments/local_food_journey_video_a_tour_of_centre_countys_craft_brewers Tue, 20 May 2014 09:48:49 -0400
<![CDATA[Your Local Food Weekend for May 17-18]]> After our May monsoon, looks like a cool but decent weather weekend coming up. This weekend, there’s two plant sales, the Blair County Arts Festival, The Big Spring Festival, and live acoustic music to be found. Continue reading to learn more and plan your weekend.

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_may_17-18 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_may_17-18 Fri, 16 May 2014 09:01:13 -0400
<![CDATA[Penn State students work to create a food bank for students]]> We recently had a story on here about the Penn State Community Food Security Club. The organization is run by Penn State students that has a mission which states that their goal 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.”

Recently, WPSU ran a radio story during Morning Edition about another Penn State student-run effort that addresses an issue that many may not be aware even exists—University students who struggle to feed themselves.

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http://wpsu.org/localfoodjourney/comments/penn_state_students_work_to_create_a_food_bank_for_students http://wpsu.org/localfoodjourney/comments/penn_state_students_work_to_create_a_food_bank_for_students Thu, 15 May 2014 09:57:20 -0400
<![CDATA[Unpaid Field Hand travels to Mexico and samples their local food scene]]> While most of you were able to enjoy winter in February, my wife and I had to go to Mexico for three weeks. I knew we would miss experiencing the well below zero temperatures that promised to devastate our stink bugs population. I also wondered how much I would miss the fresh organic food available here. 

But when we arrived in San Jose del Cabo near the tip of Baja California, I was delighted to find the organic food movement thriving. We were able to walk from our motel in the city’s arts district to an organic farmers market, chock full of vendors selling fresh organic vegetables, meat, and eggs. Almost everything you can find at the Boalsburg Farmers Market in mid-summer was available and all of it organic.

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http://wpsu.org/localfoodjourney/comments/unpaid_field_hand_travels_to_mexico_and_samples_their_local_food_scene http://wpsu.org/localfoodjourney/comments/unpaid_field_hand_travels_to_mexico_and_samples_their_local_food_scene Wed, 14 May 2014 11:15:09 -0400
<![CDATA[Recipe: Potato salad raises home-building memories]]> When I was a young man I helped a friend build him and his wife a log cabin. It wasn’t one of the sprawling cabins you see on some of these new reality shows but it had three bedrooms, indoor plumbing, and electricity. I did most of the electrical work and a lot of heavy lifting moving the peeled timbers into place. Thank goodness we had chainsaws as I don’t see how those pilgrims ever got the work done using axes and hand adzes.

His wife brought us lunch every day and then stayed around and helped where she could. I look back fondly on that house, which is still standing in the San Bernardino Mountains, and the meals she prepared. One of the dishes she made was potato salad. I never was a huge fan of it, could take it or leave it, but when I tried hers I was hooked. She said to let them steam in the pot, which stopped the potato salad from being soggy and mushy. She gave me the recipe when I left and every time I make it I think of that log cabin and my friends.

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http://wpsu.org/localfoodjourney/comments/recipe_potato_salad_raises_home-building_memories http://wpsu.org/localfoodjourney/comments/recipe_potato_salad_raises_home-building_memories Tue, 13 May 2014 09:45:25 -0400
<![CDATA[Your Local Food Weekend for May 10-11]]> This weekend features Way Fruit Farm’s Apple Blossom Festival, Centre Furnace Mansion Plant Celebration, Harrison’s Wine Grill & Catering special Graduation Dinner, and Webster’s Mother’s Day Brunch Buffet.

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_may_10-11 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_may_10-11 Fri, 09 May 2014 08:39:46 -0400
<![CDATA[Five must-have local food bites]]> While we are most certainly not Philadelphia or Pittsburgh, we here in Central Pennsylvania are not living in a good-food black hole. We have some excellent restaurants and other vendors of prepared meals/snacks using local food ingredients in our area. You can find local food in fine dining establishments, taverns, diners, festivals, and, of course, farmers markets. Here are five great local food items that we think you must try:

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http://wpsu.org/localfoodjourney/comments/five_must-have_local_food_bites http://wpsu.org/localfoodjourney/comments/five_must-have_local_food_bites Wed, 07 May 2014 08:30:59 -0400
<![CDATA[Local Food Journey looking for writers to share their local food stories]]> Do you like to write and love local food? Well, we’d love to have you help us tell Central Pennsylvania’s Local Food Stories! We are looking for writers to post on Local Food Journey about anything local food related, including:

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http://wpsu.org/localfoodjourney/comments/local_food_journey_looking_for_writers_to_share_their_local_food_stories1 http://wpsu.org/localfoodjourney/comments/local_food_journey_looking_for_writers_to_share_their_local_food_stories1 Mon, 05 May 2014 08:31:35 -0400
<![CDATA[Your Local Food Weekend for May 3-4]]> This is a really exciting time to be a local foodie, as the warm season is finally here (even though most mornings we still need a jacket). Because this is the time of farmers markets, outdoor festivals, etc. we are bringing back the Local Food Weekend feature. Each Friday we help you plan your weekend by highlighting some of the local-food related events going on Saturday and Sunday.

Our first event is put on by one of our hubs of local food, Tait Farm, which is holding their Gardener’s Open House. Click the link below after “Continue Reading” to find out more about that event and others…

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http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_may_3-4 http://wpsu.org/localfoodjourney/comments/your_local_food_weekend_for_may_3-4 Fri, 02 May 2014 08:59:47 -0400
<![CDATA[You have until May 2 to get great benefits by becoming a Founding Member of Friends & Farmers Co-op]]> Friends and Farmers Cooperative is nearing their goal of 200 Founding Members by Thursday, May 2, but they still need your help if you already haven’t signed up. Please note that you can fill out the member application form online, then mail your check to the Co-op. As long as you fill out the form by Thursday, you’ll be considered a Founding Owner-Member.

One of the first perks of membership is the Local Loyalty program. Owner-members will be able to use their brand-new membership card at 35 local businesses to receive discounts, and this list of businesses is growing and not limited to food!

The Local Loyalty Program includes businesses that offer food, acupuncture, book, clothing alterations, massage, jewelry, and more. Along with this, there are a lot of other benefits of membership. You can find the form to fill out here.

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http://wpsu.org/localfoodjourney/comments/you_have_until_may_2_to_get_great_benefits_by_becoming_a_founding_member_of http://wpsu.org/localfoodjourney/comments/you_have_until_may_2_to_get_great_benefits_by_becoming_a_founding_member_of Wed, 30 Apr 2014 10:00:02 -0400
<![CDATA[Five tips to help you avoid early season gardening set-backs]]> It’s almost May, and garden preparations are in full swing. Like anything else, a successful garden can really rely on a good start. There are multiple mistakes that can set your garden back that can be easily avoided. Here’s some tips to help you avoid five of the most common early season garden mistakes:

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http://wpsu.org/localfoodjourney/comments/five_tips_to_help_you_avoid_early_season_gardening_set-backs http://wpsu.org/localfoodjourney/comments/five_tips_to_help_you_avoid_early_season_gardening_set-backs Mon, 28 Apr 2014 09:43:31 -0400
<![CDATA[Farmland trust plays crucial role in preserving Centre County farmland]]> State College is chock full of restaurants, grocery stores, hotels, and countless other businesses, and it’s become easy to forget that the busy college town is surrounded by vast, peaceful farmland. Thankfully, the Centre County Farmland Trust (CCFT) was formed to preserve this land, ensuring that there will never come a day where green fields become nothing but blacktop and neon lights. Sarah Walter, executive director of the CCFT, puts it this way: “Once farmland has been converted, it is very difficult if not impossible to bring it back into agricultural production, especially if the land has been covered with asphalt or concrete.”

The trust was formed in 1994 as a private non-profit organization to give landowners the opportunity to protect their land, ensuring that it will not undergo any development, despite future owners. The process required to do so is referred to as an “agricultural conservation easement.” Thus far, the CCFT has preserved over 1,000 acres belonging to 11 farms. According to the trust’s president, Pete Schempf, “All landowners need to do to preserve their land is have the desire to never let it be developed. CCFT will take care of all the rest and set up an agricultural conservation easement at no cost to the land owner.”

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http://wpsu.org/localfoodjourney/comments/farmland_trust_plays_crucial_role_in_preserving_centre_county_farmland http://wpsu.org/localfoodjourney/comments/farmland_trust_plays_crucial_role_in_preserving_centre_county_farmland Wed, 23 Apr 2014 09:30:33 -0400
<![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 11:04:06 -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 09:27:07 -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 09:30:53 -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 10:07:18 -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 08:45:20 -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 09:03:18 -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 21:33:33 -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 09:30:43 -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 10:13:30 -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 09:42:25 -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 09:39:58 -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 09:47:30 -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 10:02:13 -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 11:46:38 -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 12:48:44 -0500