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All Posts including “garlic”
With the closing of the recent Garlic Festival in Pocono I was reminded of the many festivals I attended in Gilroy in SoCal. Now I am a garlic lover, not to the extreme I like garlic ice cream, but I do love the pungent little relative to the onion. What you didn’t know that PA had their own Garlic Festival? Check them out at http://www.poconogarlic.com/. We used to load up a van and head to the Gilroy Garlic Festival every year. You could smell the festival miles before you ever got there. Being the foodie I am I headed straight to the food booths. There was always some new and unique recipe I could pick up there.
Continue Reading: Garlic lover? Then try this garlic pot roast recipe…
Posted by James Sechrengost on 09/23, 2013 at 07:30 AM
Very well watered would best describe the condition in the fields. Thankfully we have most of the newly planted summer crops on raised beds, which keep the plants up and out of the saturated earth. The black plastic we use to cover the raised beds keeps the soil temperature a bit warmer, the weeds at bay, and the moisture in—all good things if you are a heat loving tomato, pepper, or eggplant.
Continue Reading: Early June Field Notes + Recipe for Garlic Scape Pesto
Posted by Kim Tait on 06/08, 2012 at 07:00 AM
It is now late fall on the farm, and the last vegetables have been harvested. Time to sit by the fire, do our nails, and dream of spring, right? Yes? Shows how much you know about life on an organic vegetable farm.
Now is the time to plant next year’s garlic. Notice the nifty planting grid our intrepid intern Hannah is using to make sure the cloves are properly spaced. If you squint and look at the front of the wooden form, you’ll discover both some intact garlic bulbs and some individual cloves ready to stick into the soil.
Continue Reading: Fall Garlic Fun on the Farm
Posted by James Eisenstein on 11/14, 2011 at 09:00 AM
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 10:17 AM
Tomatoes of all shapes and colors are still in abundance at the local markets. Pick up a box and let us know how you use them! Share your recipe by August 31st for your chance to win a $25 gift Elk Creek Cafe + Aleworks in Millheim.
Continue reading for one of Kristin’s favorite simple late summer recipes.
Continue Reading: Garlicky Bread Salad with Heirloom Tomatoes and Sweet Corn
Posted by Kristin Camplese on 08/25, 2011 at 02:22 PM
It’s the middle of summer, and that means it’s time for garlic! From spring garlic to garlic scapes, and fresh garlic to stored bulbs… it’s one of our favorite year-round crops. And now is the time to hurry up and get it out of the ground and hang it to cure.
Continue Reading: Field Notes: Summer Garlic and a Recipe for Pepper Packets
Posted by Erin McKinney on 08/02, 2011 at 04:19 PM
There are several milestones during the year that mark dramatic shifts in the growing season. For me, it’s always the garlic harvest, which coincides with the first full week of summer. The harvest brings to a close the long wait for the king of alliums that started back in November when the final clove was tucked in the ground for the winter.
Garlic is a precise, no-nonsense crop that sticks to its preordained schedule whether you like it or not. It’s not going to wait around for a distracted farmer to fit it in to his daily planner. Wait a week too long and tough luck, it’s on to its next phase of development without so much as a by-your-leave.
Continue Reading: Garlic Harvest
Posted by Tony Ricci on 06/29, 2011 at 11:07 AM
Green garlic is the early spring garlic that eventually turns into the normal bulbs of garlic that we all use day to day. Demand for green garlic is growing as more restaurants have added it to their menus and people have discovered its mild, but distinct, flavor. It is still primarily available at farmers markets and farm stands, but you may also spot it at gourmet markets. This pesto recipe is the perfect celebration of the arrival of green garlic. Serve it over pasta or spoon it onto grilled bread. Enjoy!
Continue Reading: Green Garlic Pesto
Posted by Steve Spanelli on 05/31, 2011 at 10:32 AM
Erin McKinney is one of two full-time farmers at Tait Farm in Centre Hall who oversees the fieldwork for the Community Supported Agriculture (CSA) program, Community Harvest. Find out from Erin what is “growing on” in the fields at Tait Farm this week.
Continue Reading: Field Notes: Cold, Wet Days
Posted by Emily Wiley on 04/15, 2011 at 02:02 PM
Try homemade pizza tonight in place of delivery. It will be hot out of the oven in the same amount of time a cardboard box could arrive on your doorstep—and it’s much more satisfying.
What are your favorite pizza toppings?
Continue Reading: Pesto and Prosciutto Pizza
Posted by Christina Barkanic on 02/15, 2011 at 10:37 AM
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 11:55 AM
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 01:00 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 10:27 AM
Here is a quick and easy pasta salad, perfect for the summer to fall transition time. It can be served either hot or cold and pairs well with heavy wheat beer.
Continue Reading: Sautéed Pepper and Onion Pasta
Posted by Michele Frank on 08/25, 2010 at 11:34 AM
This quick recipe is a tangy, savory way to spice up roasted potatoes.
Continue Reading: New Potatoes with Roasted Garlic Vinaigrette
Posted by Jessica Reilley on 08/02, 2010 at 12:25 PM
This light, creamy dressing is great not only on cabbage and coleslaw, but also on salads and fresh vegetables, like cucumbers.
Continue Reading: Creamy Cilantro-Lime Slaw
Posted by Jessica Reilley on 07/26, 2010 at 02:00 PM
We received about half a pound of garlic scapes two weeks ago from our CSA. Even though I’ve seen and heard of scapes, I wasn’t sure what part of the garlic plant the scape came from.
Continue Reading: Garlic Scape Pesto
Posted by Jessica Reilley on 07/12, 2010 at 02:45 PM
Stir fry recipes are fun and easy to prepare and make good use of summer produce.
Continue Reading: Oriental Pork Stir Fry
Posted by Emily Wiley on 07/01, 2010 at 02:49 PM
This nutritious one pan meal is provided by Jessica from Gilbertsville, Pa.
Do you have a favorite seasonal recipe to share? Complete our form, and we’ll feature your recipe on the Local Food Journey.
Continue Reading: Caramelized Tofu over Sautéed Greens
Posted by Jessica Reilley on 06/25, 2010 at 09:24 AM
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Food Stories from NPR
December 11, 2013
The Food and Drug Administration Wednesday advised companies to change the labels on their drugs to make it illegal for livestock producers to use drugs for "growth promotion" or "feed efficiency." The announcement is the latest step in a long-running effort by the FDA to reduce the use of antibiotics in agriculture.
December 11, 2013
Shifting to a diet that's packed with pork, cheese and eggs has a big influence on the trillion of bacteria living in our guts, even after just a few days, new research shows. And some of these changes probably aren't so good. One type of microbe that flourishes under the meat-based diet has been linked to diseases in mice.
December 11, 2013
The technology creates the illusion of taste by sending electrical and thermal stimulation to different parts of the tongue. Imagine tasting food on TV cooking shows, getting rewarded with a treat for succeeding in a video game or sharing a meal with a friend on social media.
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