Local Food Journey

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

All Posts including “carrots”

Apple Coleslaw: Tastebud Touchdown

Second quarter, 30 seconds until the half, and the only thing standing between you and the end zone is your hungry belly. What better way to continue this season than by combining seasonal ingredients in a way sure to spike your taste buds

If you love fall and football as much as I do, check out this simple recipe for a sweet and tangy apple coleslaw that everyone will love. Serve it cold or atop your favorite pulled pork recipe to land an automatic first down every time.

Continue Reading: Apple Coleslaw: Tastebud Touchdown

Posted by Brittany Smith on 10/11, 2012 at 11:03 AM

Recipes from Nate Bruny of Zola New World Bistro

Last week at the Learning Kitchen event, Nate Bruny, executive sous chef at Zola New World Bistro, demonstrated how to make dishes from market fresh vegetables.

Continue reading for the following recipes: Classic French Salad; Grilled Moroccan Beets with Ginger-Lime Vinaigrette; Salmon Niçoise with Red Pepper Mustard Vinaigrette.

Continue Reading: Recipes from Nate Bruny of Zola New World Bistro

Posted by Cara McShane on 07/19, 2012 at 08:00 AM

Change is in the Air and a Recipe for Vegetable Soup

The unusually wet and cool weather of mid-September must be a prelude to a fabulous Indian Summer coming our way. Nature has its signals in every season, and the fall is no exception. The dizzying activity of insects and migrating birds, the prolific blooming of goldenrod and asters, and the breathtaking color transformation of the native Sumac all confirm the change that is in the air. And even though the tomatoes are slowly slipping away, the abundant greens, hearty squashes, pears and more, are ready to make their debut and step in where the others are leaving off. Oh, how lucky we are!

Continue Reading: Change is in the Air and a Recipe for Vegetable Soup

Posted by Kim Tait on 09/19, 2011 at 11:17 AM

Pasta Primavera

What is better than crisp vegetables, creamy dressing, and fluffy pasta? Primavera means “the season of spring,” and this recipe uses fresh vegetables that are grown locally during this time of year. The delicate dressing and pasta really highlight the diverse tastes, textures, and colors of the seasonal vegetables.

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Posted by Katherine Taylor Grofic on 06/08, 2011 at 09:56 AM

Glazed Carrots with Orange and Ginger

This isn’t the first time I’ve made this dish, and it won’t be the last.

In How to Cook Everything, Mark Bittman suggests quick glazing carrots in butter or oil with a variety of herbs for a flavorful side dish. You could use dill and lemon juice, brown sugar and walnuts, or maple syrup and pecans. But I especially like the combination of grated ginger and freshly squeezed orange juice.

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Posted by Emily Wiley on 03/09, 2011 at 01:38 PM

Chicken Pot Pie with Root Vegetables

Spring arrives in less than three weeks, though March can still be a bitterly cold month. Keep warm during the final days of winter with this hearty and healthy comfort food dish that takes advantage of the final root vegetables of the season.

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Posted by Emily Wiley on 03/03, 2011 at 02:01 PM

Ravioli Soup

There’s nothing more satisfying than a tasty soup to warm up a cold, snowy day. This flavor-packed soup will definitely do the trick, not to mention, it’s very simple to make!

Continue Reading: Ravioli Soup

Posted by Christina Barkanic on 02/03, 2011 at 12:55 PM

Moroccan Vegetable Stew

Warm up this wintry weekend with a bowl of spicy Moroccan vegetable stew. It combines seasonal root vegetables with cinnamon, cumin, and paprika and a splash of sweet coconut milk at the end. The list of ingredients may seem long, but this soup couldn’t be simpler or more satisfying.

Continue Reading: Moroccan Vegetable Stew

Posted by Emily Wiley on 12/10, 2010 at 12:17 PM

Maple and Sage Roasted Root Vegetables

Here’s a versatile, sweet, and savory recipe to make use of your favorite winter vegetables. Try it as an accompaniment to chicken in puff pastry with apple butter and Fontina cheese or mustard-baked chicken with pretzel crust.

Continue Reading: Maple and Sage Roasted Root Vegetables

Posted by Emily Wiley on 12/03, 2010 at 02:21 PM

Apple Harvest Quinoa

Have you cooked with quinoa? If not, you should. Yes, it’s packed with protein and essential amino acids, but it’s also light and fluffy and mildly nutty. It provides the perfect canvas for a variety of fall flavor combinations: honey and berries, chicken stock and leafy greens, carrots and tart apples, even vegetarian meatballs.

Continue Reading: Apple Harvest Quinoa

Posted by Emily Wiley on 10/26, 2010 at 10:30 AM

Vegetable Broth

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

Continue Reading: Vegetable Broth

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

Braised Chicken with Spring Vegetables

Winters in central Pennsylvania can feel endless, especially those that bring several feet of snow. But fortunately we live in a state where temperatures and food choices change with the season.

And so we anxiously anticipate the first signs of spring: dogwood trees and flocks of robins and farmers markets.

Continue Reading: Braised Chicken with Spring Vegetables

Posted by Emily Wiley on 06/01, 2010 at 04:16 PM

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Food Stories from NPR

How Genomics Solved The Mystery Of Ireland's Great Famine

May 22, 2013

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

Real Butterscotch: The Beauty Of Sugar And Dairy Transformed

May 22, 2013

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

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

May 21, 2013

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

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