Christina and Erin
Katherine Taylor Grofic
Harrison's Fresh + Local
Local Food Journey
Naomi Elle Schwartz
All Posts including “onions”
As we roll into summer, things on the farm seem to be going pretty well. The sugar snap peas are coming on, and we will start seeing them in the share this week – they are such a treat! The farmers got the strawberry plugs planted late last week, and we will look forward to having delicious berries in the share next year. We thought we might be able to get one more year out of the old patch, but it gave up the ghost earlier in the spring.
Continue Reading: Summer Field Notes + Recipe for Cucumber Salad with Mint and Feta
Posted by Kim Tait on 06/21, 2012 at 10:07 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 11:17 AM
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.
Continue Reading: Pasta Primavera
Posted by Katherine Taylor Grofic on 06/08, 2011 at 09:56 AM
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.
Continue Reading: Chicken Pot Pie with Root Vegetables
Posted by Emily Wiley on 03/03, 2011 at 02:01 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
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
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 12:34 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 03:00 PM
Green beans are sold canned and frozen year round. But you can find cartons of fresh whole beans at your local market now through September.
Continue Reading: Slow Cooked Green Beans
Posted by Emily Wiley on 07/09, 2010 at 02:00 PM
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
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.
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.
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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