Christina and Erin
Katherine Taylor Grofic
Harrison's Fresh + Local
Local Food Journey
Naomi Elle Schwartz
All Posts including “fall”
For me, fall always means changing colors, cooler temperatures, and soups. When my wife was alive we would love putting together a soup or stew, throwing it in a crockpot and heading out to enjoy the fall season. When we got back the whole house smelled of soup. We would warm up by the fire with our bowls of soup and a big slice of bread smothered in butter. To this day those are some of my fondest memories. So to me fall is soup and soup is love and comfort. Here is one of the recipes we used to make on those blustery days, squash and corn soup:
Continue Reading: Squash and corn soup perfect for blustery fall days
Posted by James Sechrengost on 11/18, 2013 at 10:37 AM
Editor’s Note: The fall season brings food that features flavors and ingredients that are unique to the season, and this may raise some challenges for those who want to pair wine with these autumn dishes. Linda Weaver of Mount Nittany Vineyard & Winery has some suggestions to help you make the best wine/food pairing call.
Continue Reading: Wines that match well with the unique flavors of fall
Posted by Jamie Oberdick on 10/31, 2013 at 08:24 AM
When you live in Southern California you start to miss some of the things from home. The thing I missed the most was the seasons. So-Cal had two seasons Hot and less hot. For the winter season they had some cooler days with occasional rain. So for Spring we had green. For summer it was brown. For fall more brown. Winter was brown and dreary.
Don’t get me wrong, you don’t have to shovel sunshine, so, I was happy for the most part. I did miss fall though. I love fall with its brilliant colors and cooler temperatures. It also has my favorite holiday, HALLOWEEN! Now I like the things that become available in fall for making pies such as apples, pears, sweet potatoes, and pumpkins. As you can imagine fresh apples were hard to find.
One day a friend of mine and I were talking about food, of course, when she asked me if I had ever been to Yucaipa. The blank look on my face must have told her everything she needed to know. So the next weekend she drove me over to Yucaipa, CA. Now Yucaipa has grown a lot since but back then they had apple orchards and had a fall festival celebrating apples. I was in my glory. Here was a place close by that had not only apples but seasonal leaf changes. For her help in finding this gem of the high desert I made her my Apple Cheesecake. I have included my recipe below but when ever I look at an apple my mind drifts back to that high desert city and it’s hidden treasure.
Posted by James Sechrengost on 10/21, 2013 at 09:29 AM
This Local Food Weekend includes a few ways to use (or abuse) pumpkins in ways other than eating. Our events for Saturday and Sunday include the Howard Fire Company Punkin’ Chunkin’ Festival, the Penn State Arboretum Pumpkin Festival, and the Harner Farm and the Terrace at Brookline Fall Festival. Continue reading to learn more…
Continue Reading: Local Food Weekend for October 19-20
Posted by Jamie Oberdick on 10/18, 2013 at 09:01 AM
It’s fall festival time in Central Pennsylvania, and these events offer fantastic opportunities to sample local food and make some discoveries of new products. This weekend we have the Wasson Farm Fall Fest, Black Moshannon Cranberry Festival, and the Way Fruit Farm Fall Festival to tell you about. Keep reading for more…
Continue Reading: Your Local Food Weekend for Oct. 12-13
Posted by Jamie Oberdick on 10/11, 2013 at 08:28 AM
Okay, so the weather right now isn’t exactly fall-like. However, there are still plenty of fall-ish things to do this weekend that are local food related, including the Aaronsburg Dutch Fall Festival, State College’s Fall Fest, and the Mt. Nittany Vineyard & Winery’s Winemakers Harvest Dinner
Continue Reading: Your Local Food Weekend for Oct. 5-6
Posted by Jamie Oberdick on 10/04, 2013 at 08:39 AM
Last night was quite chilly for a lot of people in central PA but it seems that many of us escaped frost. However, the slow march of the seasons are inevitable, and eventually there will be frost on the Happy Valley pumpkins. Frost or even temperatures below 40 are very bad for plants like tomatoes, basil, beans, cucumbers, etc. On the other hand, a lighter frost is okay for plants like beets, chard, broccoli, lettuce, cabbage, carrots, etc.
Here are some tips for both figuring out when your garden might get hit by frost, and what to do when it does.
Continue Reading: How to plan for frost in your garden
Posted by Jamie Oberdick on 09/06, 2013 at 09:49 AM
I know that lots of people turn their thoughts to football and raking leaves once the days getting shorter and mornings are foggy and cool, but fall is really a good time to grow certain vegetables. While a lot of vegetables thrive in summer heat, there are a fair amount that prefer fall’s cool weather. And it’s not too late to plant; if you plant this weekend, you have anywhere from 37 to 52 days before this area’s average first freeze, depending on where you live.
Continue Reading: You can still plant fall crops for a tasty end to the garden season
Posted by Jamie Oberdick on 08/22, 2013 at 09:26 AM
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
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.
Continue Reading: Spicy Beef Stuffed Bell Peppers
Posted by Brittany Smith on 10/23, 2012 at 11:49 AM
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
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.
Continue Reading: Turkey Croquettes
Posted by Steve Spanelli on 11/25, 2011 at 03:55 PM
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.
Continue Reading: Turkey with Marsala Gravy over Rosemary Belgian Waffles
Posted by Kristin Camplese on 11/25, 2011 at 09:00 AM
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.
Continue Reading: Sweet Potato and Apple Soup
Posted by Emily Wiley on 11/21, 2011 at 03:31 PM
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.
Continue Reading: Apple Muffins
Posted by Steve Spanelli on 11/08, 2011 at 10:00 AM
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
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.
Continue Reading: Butternut Squash and Apple Muffins with Pumpkin Seed Streusel
Posted by Kristin Camplese on 10/20, 2011 at 07:00 AM
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
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
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.
Continue Reading: Field Notes
Posted by Erin McKinney on 10/10, 2011 at 08:00 AM
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
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.
Continue Reading: Sweet and Sour Eggplant
Posted by Steve Spanelli on 09/26, 2011 at 02:31 PM
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
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: Asian-Style Ratatouille with Eggplant
Posted by Steve Spanelli on 09/12, 2011 at 11:11 AM
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?
Continue Reading: Pear Pizza
Posted by Emily Wiley on 01/11, 2011 at 02:04 PM
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.
Continue Reading: Roasted Butternut Squash Orzo
Posted by Emily Wiley on 12/15, 2010 at 02:00 PM
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
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
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.
Continue Reading: Pumpkin and Gruyere Fondue
Posted by Emily Wiley on 11/24, 2010 at 01:09 PM
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.
Continue Reading: Winter Squash Quiche
Posted by Michele Frank on 11/23, 2010 at 01:04 PM
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.
Continue Reading: Parsnips and Potatoes Bake
Posted by Michele Frank on 11/11, 2010 at 02:53 PM
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.
Continue Reading: Cajun Cauliflower Hash
Posted by Emily Wiley on 11/09, 2010 at 11:18 AM
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.
Continue Reading: Turnip Fries
Posted by Michele Frank on 11/08, 2010 at 11:36 AM
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.
Continue Reading: Spiced Apple Cake
Posted by Emily Wiley on 11/02, 2010 at 04:04 PM
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
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.
Continue Reading: Autumn Salad
Posted by Emily Wiley on 10/22, 2010 at 01:50 PM
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
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.
Continue Reading: Spaghetti Squash with Stewed Tomatoes
Posted by Emily Wiley on 10/18, 2010 at 11:22 AM
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.
Continue Reading: Salmon with Tomato Chutney Sauce
Posted by Emily Wiley on 10/13, 2010 at 11:54 AM
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.
Continue Reading: Stuffed Pumpkins
Posted by Michele Frank on 10/11, 2010 at 09:28 AM
‘Tis the season for squash! Try this savory dish with delicata squash (also known as sweet potato squash), apples, and thyme.
Continue Reading: Sauteed Delicata Squash with Apples and Thyme
Posted by Jessica Reilley on 10/07, 2010 at 11:06 AM
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.
Continue Reading: Butternut Squash, Apple, Gorgonzola Gratin
Posted by Emily Wiley on 09/24, 2010 at 12:22 PM
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.
Continue Reading: Roasted Acorn Squash
Posted by Jessica Reilley on 09/23, 2010 at 01:13 PM
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
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.
Continue Reading: Okra Hash with Spicy Sausage
Posted by Michele Frank on 09/14, 2010 at 09:56 AM
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.
Continue Reading: Apples in Sweet Red Wine Sauce
Posted by Michele Frank on 09/01, 2010 at 02:54 PM
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.
Continue Reading: Broccoli Salad with Cranberries and Almonds
Posted by Emily Wiley on 07/21, 2010 at 12:24 PM
Page 1 of 1 pages
Support Provided By
- Recipe: Zucchini Tian makes a perfect meatless late summer meal
- Recipe: Zucchini Egg Bake a tasty solution to too many zucchinis
- Recipe: It’s still blueberry time! Giving blueberries a chance to shine on the grill
- (See All Recipes)
Food Stories from NPR
September 02, 2014
To reduce the number of giant bluefin tuna killed by fishing fleets, the U.S. is putting out new rules about commercial fishing in the Gulf of Mexico and parts of the western Atlantic.
September 02, 2014
Some of the nation's restaurants are using technology to make diners commit before their night out. It's convenient for the restaurant and customer — and it may pry people away from old habits.
September 02, 2014
Growing up, I knew two kinds of apples: red and green. Then I started dating an apple enthusiast and discovered we are in the midst of a rare apple renaissance.
Support WPSU. Shop Amazon.
We rely upon your support to help provide our community with quality public media. WPSU will receive revenue shares when you make purchases from Amazon through links on our website. There is no extra cost to you.