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 “kale”

Hearty Chorizo, Kale and Potato Soup

It’s February. There’s nothing I can really say that’s redeeming about local eating in February in Pennsylvania except that we’re one month closer the return of good local veggies than we were in January.

Okay, there’s one other thing I can say. It’s a good time for soup, and I love soup. Far and away my favorite soup of all time is a Portuguese chorizo, kale and potato soup. I don’t know where the recipe is from, unless “my mother” is a suitable answer. This soup is flavorful and hearty and a good way to use any potatoes you have put up from last year that are getting all wrinkly and soft.

Continue Reading: Hearty Chorizo, Kale and Potato Soup

Posted by Emily Reddy on 02/08, 2013 at 11:57 AM

Pulling Summer from the Freezer when it’s Freezing Outside

During my garden harvest season, which stretches from summer through much of fall, I preserve a lot of what we get from our backyard in two ways—canning and freezing.

I like to do both because of cooking flexibility. You can do a lot of great things with canning: sauces, relishes, pickles, etc. But freezing for me tends to be about just the vegetable/fruit.

Continue Reading: Pulling Summer from the Freezer when it’s Freezing Outside

Posted by Jamie Oberdick on 02/07, 2012 at 11:09 PM

Green Week: Kale

Want to add more greens to your diet, but can’t get excited about iceberg lettuce and broccoli? Give kale a try; it’s the “super food.”

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Posted by Erin Donahue on 03/15, 2011 at 12:02 PM

Comments (0) | Permalink | Tags: kale | green |

Caramelized Tofu over Sautéed Greens

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 10:24 AM

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Giant Renaissance Food People Descend Upon New York

May 19, 2013

Giuseppe Arcimboldo was a 16th-century artist who liked to play with his food, transforming it into the building blocks of many of his fantastical portraits. Artist Philip Haas has taken those portraits out of museums, reinterpreting them as colossal statues that interact with the natural environment.

'Picture Cook': Drawings Are The Key Ingredients In These Recipes

May 17, 2013

Designer Katie Shelly's upcoming cookbook offers 50 illustrated recipe "blueprints" for basic meals — from simple snacks to more hefty dishes like eggplant Parmesan. She hopes they'll inspire any level of cook to improvise in the kitchen.

Insects May Be The Taste Of The Next Generation, Report Says

May 17, 2013

A report from the UN Food and Agriculture Organization says insects offer a huge potential for improving the world's food security. Peter Menzel, co-author of Man Eating Bugs, describes some insect-based cuisine and the western aversion to creepy-crawly snacks.

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