Local Food Journey

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All Posts including “fall”

Roasted Pumpkin Seeds

Carving pumpkins is a great family activity, but if you’ve had experiences like mine, the large mess it leaves behind is such a hassle to clean. After all the time spent effortfully cutting and sawing, usually, the inner guts are gratefully tossed into the trashcan.

Thankfully, my mom taught me this salty little secret when I was growing up and it led us to having yearly masterpieces on the porch and in the kitchen. It’s so simple and delicious how the flavors marry to create an Autumn-style sunflower seed.

The best thing about this recipe is that it will work with plenty of other seedy seasonals – in my opinion, most tastefully with butternut squash.

Continue Reading: Roasted Pumpkin Seeds

Posted by Brittany Smith on 11/02, 2012 at 11:04 AM

Spicy Beef Stuffed Bell Peppers

I’ve always thought the best part of fall is its’ warm colors: green, red, orange, and yellow. Not only do these colors represent a changing of the leaves, but the crisp, vibrant flavors of fresh bell peppers.

The bell pepper’s quirky shape is a perfectly sweet substitute for the average bowl, and can hold flavors twice as savory as its own.

Try adding a festive kick to your favorite fall dishes with these Spicy Beef Stuffed Peppers.

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Posted by Brittany Smith on 10/23, 2012 at 11:49 AM

Winner of the Pear Recipe Contest

Congratulations to Sarah Zappe of Port Matilda for her Cream Cheese and Pear Tart! She is the recipient of a $25 gift certificate to Fasta Ravioli Company.

Continue reading to see Sarah’s recipe, as well as Pamela’s Stewed Pears.

Continue Reading: Winner of the Pear Recipe Contest

Posted by Emily Wiley on 12/01, 2011 at 02:40 PM

Turkey Croquettes

Most of us will admit that one of the best parts of Thanksgiving is the leftovers. Here is a favorite recipe for creating another delicious meal from the turkey that might be left on the platter at the end of your annual feast.

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Posted by Steve Spanelli on 11/25, 2011 at 03:55 PM

Turkey with Marsala Gravy over Rosemary Belgian Waffles

Looking for a tasty way to use those Thanksgiving turkey leftovers? This dish takes a savory, rosemary-infused Belgian Waffle and tops it with turkey stewed in marsala-laced and butter-rich gravy.

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Posted by Kristin Camplese on 11/25, 2011 at 09:00 AM

Sweet Potato and Apple Soup

This thick and creamy soup is full of some of the season’s best flavors and would make any Thanksgiving table a more festive one.

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Posted by Emily Wiley on 11/21, 2011 at 03:31 PM

Apple Muffins

Honeycrisp apples are crisp and sweet and ideal for fresh eating, as well as for cooking and baking. Our friends at Way Fruit Farm harvest Honeycrisp apples each year and may still have some left this season. For hours and directions to Way Fruit Farm, visit their website. Then enjoy this recipe for Apple Muffins. They can’t be beat served warm with a glass of milk.

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Posted by Steve Spanelli on 11/08, 2011 at 10:00 AM

Field Notes - Early November

There is an impatient feeling in the chilly, Fall air here in the fields. The heavy, wet snow that came down on Saturday had us curiously waiting to see how all the crops carried the weight.

Continue Reading: Field Notes - Early November

Posted by Erin McKinney on 11/03, 2011 at 09:30 AM

Comments (1) | Permalink | Tags: fieldnotes | fall |

Butternut Squash and Apple Muffins with Pumpkin Seed Streusel

With two hungry children, I am always trying to find healthful snacks that the kids perceive to be treats. A piece of fruit may be healthy, but every once in a while kids (and grown-ups alike) crave something more substantial. In our house, anything freshly baked is usually a winner. This recipe qualifies as both delicious and healthy—with whole wheat flour, butternut squash puree, fresh apples, and not too much sugar. It’s your choice whether you call it breakfast, a snack, or dessert.

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Posted by Kristin Camplese on 10/20, 2011 at 07:00 AM

Bon AppeTait: Spicy Autumn Salad

I love fall on the farm. It is the season of bold flavors and stunning natural beauty. The changing leaves are slowing winding their way up Tussey Mountain, creating a tapestry of subtle color. The fields abound with beautiful fall greens and root crops, still soaking up as much sun as they can before harvest. And after months of ripening in the fields (or drowning), the winter squash have been harvested. Our attention will now turn to getting the fields into cover crops for the long winter’s rest. And all the while, I will delight in the flavor of my first butternut squash soup, as well as the site of colorful, funky pumpkins and gourds that bring fall blessings to my home.

Continue Reading: Bon AppeTait: Spicy Autumn Salad

Posted by Kim Tait on 10/17, 2011 at 02:16 PM

Comments (0) | Permalink | Tags: recipe | fall |

Pumpkins - not just for pies and front stoops anymore

The humble pumpkin at one time was known for being just two things - a front porch decoration and a pie. Also, unless you lived in Pennsylvania Dutch country like I did as a kid and saw “neck pumpkins,” pumpkins were always orange and round.

Continue Reading: Pumpkins - not just for pies and front stoops anymore

Posted by Jamie Oberdick on 10/14, 2011 at 08:00 AM

Comments (0) | Permalink | Tags: pumpkins | fall |

Field Notes

The approach of the Fall frost has us hustling around the fields, trying to get everything prepared for it. There is the first frost, which will knock out most of the common annuals such as peppers, summer squash, eggplants and if you still have ‘em, tomatoes.

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Posted by Erin McKinney on 10/10, 2011 at 08:00 AM

Comments (0) | Permalink | Tags: fall | fieldnotes |

Roasted Butternut Squash Bisque from Harrison’s

For perfect fall flavors—the mild sweetness of butternut squash is perfectly offset with savory garlic and vegetables. Using some local cream helps to make it rich and velvety – but minimizing cream and using vegetable stock and roasted garlic helps to keep the fats and calories down. This recipe has a lot of steps in it – and that’s what creates the complex and award-winning flavors.

Stop in to Harrison’s for a bowl, or enjoy it from your own home.

Continue Reading: Roasted Butternut Squash Bisque from Harrison’s

Posted by Kit Henshaw on 10/07, 2011 at 07:00 AM

Sweet and Sour Eggplant

It’s the final week to share your favorite eggplant recipe for a chance to win a $25 gift certificate to Mount Nittany Winery! Still looking for inspiration? Check out this sweet, sour, and slightly spicy recipe.

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Posted by Steve Spanelli on 09/26, 2011 at 02:31 PM

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

Asian-Style Ratatouille with Eggplant

Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, baked in a casserole or stewed. How do you like to prepare it? Share your favorite recipe this month for a chance to win a $25 gift certificate to Mount Nittany Winery.

Continue reading for a recipe from Steve Spanelli of Tait Farm.

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Posted by Steve Spanelli on 09/12, 2011 at 11:11 AM

Pear Pizza

Pears are sweet and juicy and provide a bright note to cold weather meals. They pair nicely with pungent and creamy cheeses, caramelized onions, and walnuts — all of which have a place on this pizza.

What’s on your January pizza?

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Posted by Emily Wiley on 01/11, 2011 at 02:04 PM

Roasted Butternut Squash Orzo

December dinners tends to be hearty and heavy, and sometimes we need a break from weighty winter food. Enter roasted butternut squash orzo with wilted spinach and dried cranberries.

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Posted by Emily Wiley on 12/15, 2010 at 02:00 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.

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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.

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

Pumpkin and Gruyere Fondue

Turn the final pumpkins of the season into vessels for rich Gruyere fondue. This recipe comes form farmer and cook Steve Spanelli of Tait Farm.

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Posted by Emily Wiley on 11/24, 2010 at 01:09 PM

Winter Squash Quiche

Monday night football was on the television, and the guys were at my place with their eyes glued to the screen. Anxious to have new recipe test subjects, I proposed that I make some food. However, when I mentioned squash, a loud groan echoed throughout my apartment.

“Why can’t we just order wings?” and “Really? Vegetables for a football game?” But I stood my ground, and finally they admitted that free food was better than no food at all.

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Posted by Michele Frank on 11/23, 2010 at 01:04 PM

Parsnips and Potatoes Bake

My grandmother makes homemade potatoes au gratin for every big family event. I love her recipe, and I wanted to experiment with locally grown parsnips before they disappear into winter. The outcome is a delicious twist on an old favorite.

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Posted by Michele Frank on 11/11, 2010 at 02:53 PM

Cajun Cauliflower Hash

Fall vegetables like broccoli, cabbage, mustard greens, and cauliflower are here for just a few more weeks, so take advantage of them now!

Remember to thoroughly wash your market cauliflower before using it. Dissolve 1/4 cup salt in warm water and add cut cauliflower. Fill the rest of the bowl with cold water, and soak for 1/2 hour. Rinse thoroughly and several times, and then enjoy this tasty Cajun hash recipe from Tait Farm.

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Posted by Emily Wiley on 11/09, 2010 at 11:18 AM

Turnip Fries

During high school, I was always on some crazy fad diet. As a result, my cravings for unhealthy foods were always through the roof. As a way to conquer those cravings, I was constantly searching for healthy tasty alternatives that wouldn’t ruin my diet. During one of those creative cooking sessions, I came up with a cheap, easy, and healthy recipe substitute for French fries. They taste just as good minus the guilt that comes with fast food.

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Posted by Michele Frank on 11/08, 2010 at 11:36 AM

Spiced Apple Cake

This cake is tart and moist with the sweet crunch of raw sugar baked into the top. And it’s perfectly acceptable to enjoy a slice for breakfast.

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Posted by Emily Wiley on 11/02, 2010 at 04:04 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.

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

Autumn Salad

This salad recipe is easily adaptable to include your favorite fall fruits: apples, cranberries, grapes, pears, or pomegranates. Drizzle the warm, sweet dressing on top and garnish with blue cheese and pecans for a simple weeknight dinner.

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Posted by Emily Wiley on 10/22, 2010 at 01:50 PM

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

Spaghetti Squash with Stewed Tomatoes

Squash is more than a front porch decoration placed alongside pumpkins and gourds. Acorn squash can be roasted with maple syrup and brown sugar; butternut squash can be baked with apples and Gorgonzola; and cooked spaghetti squash can be topped with stewed tomatoes and Parmesan cheese.

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Posted by Emily Wiley on 10/18, 2010 at 11:22 AM

Salmon with Tomato Chutney Sauce

Now that the local salmon fishermen (and women) have returned to central Pennsylvania from their summer fishing expeditions in Alaska, there is wild-caught, fresh-frozen salmon available at area farmers markets and natural food stores. Tait Farms offers this recipe for a simple and tasty dinner. The sauce is also excellent on meatballs, meatloaf, pork chops, and baked chicken.

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Posted by Emily Wiley on 10/13, 2010 at 11:54 AM

Stuffed Pumpkins

I love October. I love the leaves, the Halloween decorations, and most of all, the pumpkins. Every year, on October 1st, I embark on a quest for the perfect pumpkins. Once I have found them, I try to come up with innovative ways to use them for cooking, outside of the typical pumpkin pie. Here is the perfect recipe for entertaining this fall. It is simple, quick, and the finished product is cute and tasty.

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Posted by Michele Frank on 10/11, 2010 at 09:28 AM

Sauteed Delicata Squash with Apples and Thyme

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

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

Butternut Squash, Apple, Gorgonzola Gratin

Here’s a recipe to add to your autumn arsenal. It’s tart and tangy and pairs well with slow-cooked pork and sweet pumpkin ale.

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Posted by Emily Wiley on 09/24, 2010 at 12:22 PM

Roasted Acorn Squash

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

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

Pork and Apple Meatballs with Asian Plum Sauce

Thank you to Kim Tait from Tait Farms for sharing her recipe for pork and apple meatballs. They would make a nice addition to your tailgating table, or they can be served over noodles as a main course.

What is your favorite fall recipe? Share it here.

Continue Reading: Pork and Apple Meatballs with Asian Plum Sauce

Posted by Emily Wiley on 09/21, 2010 at 12:41 PM

Okra Hash with Spicy Sausage

Some folks are intimidated by okra, most likely due to its foreign origin and slimy texture. Before creating this recipe, I had only eaten fried okra, and, admittedly, it was not on the top of my list to eat again. But I wanted to give the vegetable a second chance.

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Posted by Michele Frank on 09/14, 2010 at 09:56 AM

Apples in Sweet Red Wine Sauce

I have never enjoyed the overwhelming sweetness associated with desserts. When I was a little girl, my mother made this apple dish so I wouldn’t feel left out during dessert time. To this day, I have been working to recreate her recipe, and I think this is as close as I will ever get. It is a little tangy and a little sweet, just perfect for those of us who like a little bite to our desserts.

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Posted by Michele Frank on 09/01, 2010 at 02:54 PM

Broccoli Salad with Cranberries and Almonds

Looking for a simple compliment to a summer cookout? Try chopped fresh broccoli, sweet cranberries, and crunchy toasted almonds tossed with a tangy buttermilk dressing.

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Posted by Emily Wiley on 07/21, 2010 at 12:24 PM

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