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Katherine Taylor Grofic
Harrison's Fresh + Local
Local Food Journey
Naomi Elle Schwartz
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Editor’s note: At the Dinner Table is a new series on Local Food Journey. The concept behind this feature is a type of conversation you might have at dinner with a friend. I am sure many of you have talked local food at dinner, while having local food on the table (how meta is that?), so this series will feature members of the local community talking about local food and the role it plays in their lives. This is the first in the series, and in this inaugural At the Dinner Table I talked to Sandra Rosseau, a PhD student at Penn State from France. She came to Penn State in 2007. Her research interests now focus on the roles that humor plays in the context of Franco-Algerian memory. In her free time, she enjoys music, photography, and as you will soon see, cooking.
Posted by Jamie Oberdick on 05/02, 2013 at 10:00 AM
I didn’t care how many times Popeye beat Bluto after downing a can of spinach, as a kid I just plain HATED spinach. But as my culinary horizons broadened as I grew up, I quickly learned that spinach didn’t have to be a lifeless splatter of lumpy green on a plate. In fact, spinach has become my favorite salad green, and since it is a spring crop, we are in spinach season here in Central Pennsylvania.
Continue Reading: Recipe: Spinach salad with bacon and smoked cheese
Posted by Jamie Oberdick on 04/29, 2013 at 12:42 PM
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
Tis’ the season to break out those crazy holiday recipes, and let’s be thankful for the ones that work!
Every year, cranberries are the one ingredient that I can’t seem to find a place for. I love them, but can’t bear the sight of that cylindrical slab or goopy sauce. After a myriad of berry-big failures, I’ve vowed to take a lighter, simpler approach: a salad.
Continue Reading: Cranberry Walnut Salad
Posted by Brittany Smith on 11/27, 2012 at 11:48 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
Second quarter, 30 seconds until the half, and the only thing standing between you and the end zone is your hungry belly. What better way to continue this season than by combining seasonal ingredients in a way sure to spike your taste buds
If you love fall and football as much as I do, check out this simple recipe for a sweet and tangy apple coleslaw that everyone will love. Serve it cold or atop your favorite pulled pork recipe to land an automatic first down every time.
Continue Reading: Apple Coleslaw: Tastebud Touchdown
Posted by Brittany Smith on 10/11, 2012 at 11:03 AM
Continue reading for some of our favorite apple recipes.
Continue Reading: Apple Recipe Contest
Posted by Emily Wiley on 09/11, 2012 at 01:46 PM
Looking for inspiration? Try this recipe for Baba Ghanoush from Jenna Weber for PBS Food. It makes use of the final eggplant of the season and is delicious as a sandwich spread or an appetizer with crackers and olives.
Continue Reading: Baba Ghanoush with Sea Salt
Posted by Emily Wiley on 08/29, 2012 at 07:39 PM
I rarely find the time to sit down and watch TV, but when I do, you better believe it is almost always going to be food-related.
I recently caught a re-run episode of The Best Thing I Ever Ate on Food Network. This particular episode was about crunchy food and featured the Indonesian Corn Fritters served with a sweet tangy chili soy sauce from E&O Trading Co. (now known as E&O Asian Kitchen) in San Francisco. They looked and sounded pretty heavenly. Since I don’t have any plans to visit San Francisco in the near future, my next step was to re-create the dish in my own kitchen.
Continue Reading: Corn Fritters with Sweet Tangy Chili Soy Sauce
Posted by Cara McShane on 08/27, 2012 at 03:03 PM
Tons of zucchini are a garden cliche. They are so easy to grow that’s it’s almost impossible to not have more zucchini than you need. By this time of the year, all your friends politely turn down your offer of free zucchini because everyone in their family, at work, and in their circle of friends has given them about 1,000 zucchinis.
Continue Reading: Too Much Zucchini? Try Ricotta Stuffed Squash Blossoms
Posted by Jamie Oberdick on 08/17, 2012 at 01:32 PM
How do you eat an eggplant? Share your favorite recipe by September 1st for a chance to win a $25 gift certificate to Harrison’s Wine Grill in State College.
Continue Reading: Eggplant Recipe Contest
Posted by Emily Wiley on 08/03, 2012 at 11:06 AM
Caponata is a classic dish from Italy—the eggplant soaks up the flavors of the salty and sweet ingredients and is a pleasing, flavor-filled way to eat lots of this healthful vegetable. There are additional health benefits in this recipe from the fresh, in-season garlic, the rice wine vinegar, and the cocoa powder. August is eggplant season with plenty available at the farmers markets, so stock up now!
Continue Reading: Eggplant Caponata
Posted by Kit Henshaw on 08/01, 2012 at 11:47 AM
Cooler temperatures and rain offered some much needed relief over the weekend. Fortunately, it was gentle and steady enough to soak in and provide moisture to farmers around the county. The plants in the field should grow like crazy given the forecast for sun and warmer temperatures this week.
As we have been saying all season, the crops are coming on early and fast this year. This week we will have an abundance of basil, carrots and cucumbers. It is a great time to make some pesto, as well as freeze some basil for the winter months.
Continue Reading: Field Notes: Late July and Recipe for Fresh Basil Pesto
Posted by Kim Tait on 07/26, 2012 at 10:15 AM
Blueberries are plentiful now at local farmers markets, as well as at our partners’ retail locations, Way Fruit Farm and Harner Farm. Here is a delicious recipe for Blueberry Buckle from Clare Traynor of Sweet Indulgence Desserts.
Continue Reading: Blueberry Buckle
Posted by Harrison's Fresh + Local on 07/25, 2012 at 02:13 PM
Celebrate National Ice Cream Month and July’‘s sweet berries with this easy blueberry ice cream!
Continue Reading: Blueberry Ice Cream
Posted by Kristin Camplese on 07/24, 2012 at 02:08 PM
Continue reading for the following recipes: Classic French Salad; Grilled Moroccan Beets with Ginger-Lime Vinaigrette; Salmon Niçoise with Red Pepper Mustard Vinaigrette.
Continue Reading: Recipes from Nate Bruny of Zola New World Bistro
Posted by Cara McShane on 07/19, 2012 at 08:00 AM
The Boalsburg Farmers Market will host its second Learning Kitchen event tomorrow, July 10th, from 2-4pm at the Pennsylvania Military Museum.
Join Sc’eric, Master Cocktailian from Fuji Jade Garden Restaurant, for “Cocktails from the Garden,” and Paul Kendeffy, Executive Chef at Zola’s New World Bistro and The Gamble Mill Restaurant, for “Farm to Fork: Fast and Flavorful.” Find out how to use market fresh ingredients to make cocktails and sangria and learn how to incorporate less common vegetables into everyday meals.
If you missed the first Learning Kitchen event, continue reading for recipes from Mark Johnson and Grace Pilato.
Posted by Cara McShane on 07/09, 2012 at 03:01 PM
Need help with your July 4th menu? Continue reading for recipe ideas.
Continue Reading: Celebrate July 4th with Summertime Favorites
Posted by Emily Wiley on 07/03, 2012 at 10:01 AM
Congratulations to Ashley and Ruth, winners of our June recipe contest and recipients of a bunch of organic zucchini from our friends at Jade Family Farm. Continue reading to view the winning recipes.
Continue Reading: Zucchini Recipe Contest Winners
Posted by Emily Wiley on 07/03, 2012 at 09:50 AM
A chocolate cake that’s healthy, too? You got it.
Continue Reading: Chocolate Zucchini Cake
Posted by Kristin Camplese on 06/28, 2012 at 08:05 PM
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
Making soup is one of my greatest pleasures. After you know the basic models and processes, you can do just about anything and use up just about anything. Plus, it is obviously about the best comfort food you can find.
Continue Reading: Corn and Zucchini Bisque
Posted by Kristin Camplese on 06/18, 2012 at 08:00 AM
Zucchini is in abundance during this time of year. How do you eat it? Shredded and baked into bread or muffins? Grilled with yellow squash and mushrooms? Or seasoned and fried?
Continue Reading: Zucchini Recipe Contest
Posted by Emily Wiley on 06/11, 2012 at 07:43 PM
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 08:00 AM
There are certain recipes that have nearly cult followings online, and the Zuni Cafe Roast Chicken and Bread Salad is one of them. I’ve never had it in person, but have heard so many people rave about it that I decided to put my own spin on it.
Continue Reading: Grilled Chicken Bread Salad with Asparagus and Fennel
Posted by Kristin Camplese on 06/05, 2012 at 08:00 AM
This month we selected three winners for our monthly recipe contest. Congratulations Ruth Nissly, Anne Trout, and Terri Lukens-Gable. You are the recipients of a pound of rhubarb from Jade Family Farm!
Continue reading to see recipes for rhubarb sorrel crisp, banana rhubarb pie, rhubarb torte, and more. And check back early next week for our June recipe contest!
Continue Reading: Winners of the Rhubarb Recipe Contest
Posted by Emily Wiley on 06/01, 2012 at 10:15 AM
I wanted to do something slightly more savory with my recent bunch of rhubarb, which is tough because it is very tart and needs some sugar. I settled on the idea of something “applesaucey” and it was a hit with our grilled pork. It would be great with some strawberries added in (if you like the strawberry-rhubarb combo and are willing to part with your strawberries—but I’m not there yet.)
Continue Reading: Rhubarb Applesauce
Posted by Kristin Camplese on 05/30, 2012 at 08:00 AM
Farming is hardly ever a perfect world. It is often too wet or dry, too hot or cold—but then every once in a while along comes the perfect day.
Continue Reading: Field Notes and Mesclun Salad with Mango Chutney Dressing
Posted by Kim Tait on 05/17, 2012 at 08:44 AM
Don’t forget to spoil your mother this weekend! Here are a few recipe suggestions for an extra special Mother’s Day brunch.
Continue Reading: Mother’s Day Brunch
Posted by Emily Wiley on 05/11, 2012 at 01:26 PM
Serve this sweet and tart vinaigrette from Chef Harrison Schailey over mixed greens. Then toss with sunflower seeds or almonds and local strawberries for a satisfying spring salad. And don’t forget to share your favorite rhubarb recipe!
Continue Reading: Rhubarb Vinaigrette
Posted by Kit Henshaw on 05/09, 2012 at 10:18 AM
Rhubarb stalks are typically boiled with fragrant spices or a squeeze of citrus, then combined with sweet fruit to make jam, or condensed into a sauce for pie filling. What is your favorite way to prepare this spring fruit? Share your recipe by Thursday, May 31st for a chance to win a pound of rhubarb from Jade Family Farm.
Continue Reading: Rhubarb Recipe Contest
Posted by Emily Wiley on 05/07, 2012 at 10:35 AM
Just in time for your Cinco de Mayo celebration: chicken marinated in a mixture of tequila, limes, garlic, jalapeno, and cilantro. Serve with scoop of guacamole and a side salad of corn, tomatoes, and black beans. And don’t forget about the sangria, or choose from a variety of margaritas at PBS Food.
Continue Reading: Tequila Lime Chicken
Posted by Emily Wiley on 05/04, 2012 at 01:35 PM
This crazy spring just keeps on coming! Thankfully we are getting a bit of rain to settle the dust and take the dry edge off of everything.
The asparagus was starting to come on early last week, but rapidly retreated after a few cold days – so we have a just small amount for everyone. The early spring greens we planted in March are growing and this week we get to enjoy yukina savoy. Between the flea beetles and the extreme temperatures, it doesn’t look beautiful, but it still tastes good. This vegetable needs very little cooking, which makes it perfect in stir-fry, or as a late addition to Asian style soups.
Continue Reading: Field Notes and Stir-Fried Asparagus with Shiitake Mushrooms
Posted by Kim Tait on 05/03, 2012 at 01:36 PM
What better way to celebrate Cinco de Mayo than with a pitcher of Sangria! This recipe has been adapted from Cook’s Illustrated and makes use of readily available ingredients. For the main ingredient—red wine!—I suggest a bottle of Mt. Nittany’s Rock Hill Red. It’s on sale now, two bottles for $20.
Continue Reading: Sangria for Cinco de Mayo
Posted by Linda Weaver on 05/02, 2012 at 01:29 PM
Congratulations to Amy Grenoble of Sandy Ridge! Her recipe for vegetarian stuffed mushrooms is the winner of our April contest, and she is the recipient of a $25 gift certificate to Fasta Ravioli Company.
Continue reading for all recipe submissions and stay tuned for the start of our May recipe contest.
Continue Reading: Winner of the Mushrooms Recipe Contest
Posted by Emily Wiley on 04/30, 2012 at 09:42 AM
One of the best things about belonging to your local Community Supported Agriculture farm (CSA) is how quickly the season gears up — and how big your box of veggies gets. It starts small with bunches of asparagus, spinach, and rhubarb. And radishes, how I love the radishes — they are eaten the minute they get in the house.
You start to plan meals based on what needs to be used, rather than what you are in the mood for. But I find that it allows you to become much more creative in the kitchen — matching what you have with what sounds good. This dish is a perfect example.
Continue Reading: Spring Pasta Salad with Asparagus, Spinach, and Mint
Posted by Kristin Camplese on 04/27, 2012 at 07:55 AM
Mid-April felt more like July. We had full irrigation running on the crops in the fields since the beginning of the month, as we took turns waiting for the next available hose to water a greenhouse. It was dry, dry, dry!
Continue Reading: April Weather and Asparagus Salsa
Posted by Kim Tait on 04/26, 2012 at 10:21 AM
Curries fall into the category of totally flexible and easy and cheap weeknight meals. Lentils (or in this case, garbanzos) or Tofu are perfect for vegetarian options — but any kind of meat or seafood protein works equally well. Vegetables can be anything that you have on hand, provided that you have a nice amount of ginger and garlic. If you don’t have coconut milk and Thai curry paste (which take you in the Thai Curry direction), you can go the Indian Curry route and use a good quality Indian/Madras curry powder and garam masala with some broth or water. Serve it over rice if you like — or without rice and thick like a stew, or thinned out as a soup.
Continue Reading: Green Coconut Curry with Chick Peas
Posted by Kristin Camplese on 04/25, 2012 at 12:06 PM
Did you know that Pennsylvania is home to the mushroom capital of the world? (It’s in Kennett Square, near Philadelphia.) And there are plenty of foragers in the central part of our state, as well. So let’s celebrate mushrooms this month!
Tell us—do you like cremini, portobello, shiitake, chanterelles, or the very exotic truffles? Do you eat them raw or sauteed or roasted? Share your favorite recipe with the Local Food Journey by May 1st for a chance to win a $25 gift certificate to Fasta Ravioli Company. Find details and submit your recipe today.
Continue reading for Chef Harrison Schailey’s Shiitake Mushroom Bisque, which he serves at Harrison’s Wine Grill in State College.
Continue Reading: Mushroom Recipe Contest and Shiitake Mushroom Bisque from Chef Harrison
Posted by Emily Wiley on 04/04, 2012 at 03:30 PM
Good risotto is one of those things that is nearly impossible to get at a restaurant. Certainly, there are places that do it well. But if I order it, I am usually disappointed nine times out of ten. It just doesn’t lend itself well to advance prep and requires lots of stirring while cooking. And you would think that would make it family unfriendly — but I find it to be the exact opposite. It is a quick and simple meal (wonderful for a vegetarian night, too) that can be done in under an hour. And the actual cooking part really only takes about 30 minutes.
Continue Reading: Leek and Porcini Risotto
Posted by Kristin Camplese on 03/05, 2012 at 11:14 AM
Congratulations to Maureen Ittig of State College and her Parsnip Cake recipe, winner of our February contest! She is the recipient of a $25 gift certificate to Tait Farm Foods.
Thank you to everyone who participated. Continue reading to see Maureen’s Parsnip Cake and other recipe submissions. And stay tuned for the start of our March recipe contest. Details to come!
Continue Reading: Winner of the Parsnips Recipe Contest
Posted by Emily Wiley on 03/01, 2012 at 04:40 PM
In my last post, I talked about the benefits of freezing vegetables to use in the winter. Now let’s look at another way of preserving your garden harvest—canning.
Canning for me brings back memories of my mother and grandmother, who both canned. They canned stuff like pears, green beans, tomatoes, etc. Pretty much straight up, old-fashioned canning.
Continue Reading: Take a Jar of Summer off the Shelf
Posted by Jamie Oberdick on 02/22, 2012 at 02:50 PM
Here is a delicious winter recipe that we ate all the time growing up, and I have just updated it a bit. It’s a great casserole for a big group, kids love it, and it makes a great drop off dinner for your friend or neighbor who just had a baby.
Continue Reading: Muenster Chicken with Mushrooms
Posted by Kristin Camplese on 02/15, 2012 at 09:56 AM
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
Parsnips are root vegetables, similar to carrots, and are one of the few pieces of produce available locally in Pennsylvania during the winter. They are buttery and slightly spicy and get sweet when cooked. Parsnips are commonly broiled, roasted, or cooked in soups and stews. Let us know how you prepare parsnips by sharing your favorite recipe this month. Submit your recipe for a chance to win a $25 gift certificate to Tait Farm Foods.
Continue reading for some of our favorite parsnips recipes.
Continue Reading: Parsnips Recipe Contest
Posted by Emily Wiley on 02/02, 2012 at 10:47 AM
Tomorrow is the last day to enter our potatoes recipe contest! How do you prepare Russet potatoes, sweet potatoes, fingerling potatoes, and new potatoes? Share your recipe for a chance to win a $25 gift certificate to Nature’s Pantry.
Looking for inspiration? Continue reading for my favorite potato salad recipe.
Continue Reading: Roasted Potato Salad
Posted by Emily Wiley on 01/30, 2012 at 03:52 PM
I love the challenge of taking very disparate items and somehow bringing them together into a coherent dish. Certainly some of the dishes turn out a lot better than others, but it is always a fun experiment. In this case, I had new potatoes, garlic scapes (the green flower shoot from the garlic), green onions, parsley, and lots of eggs. I settled on a “hash” sort of thing and I was not disappointed. I love putting a slight twist on a very traditional approach and it was a delicious vegetarian entree. I served it with sauteed snow peas and a nice glass of Sauvignon Blanc.
Continue Reading: Curried Chick Pea and Red Potato Hash
Posted by Kristin Camplese on 01/20, 2012 at 10:29 AM
Our local food partners are the stars behind the scenes at Harrison’s Wine Grill – we purchase from more than 20 local businesses during the growing season. During the winter, we focus more on the year-round products, especially locally produced cheese like our Goot Essa cheddar and Three Belle goat cheese, both from Millheim, Pa. We are working to bring more Pennsylvania artisanal cheeses onto our menu this year because our menu items designed around Goot Essa Sharp Cheddar have been so popular, especially the gratin recipe featured below.
Continue Reading: Year Round Good Eating and Gratin Recipe
Posted by Harrison's Fresh + Local on 01/10, 2012 at 02:07 PM
Russet potatoes. Sweet potatoes. Fingerling potatoes. New potatoes. How do you eat this starchy vegetable? Share your favorite recipe this month for a chance to win a $25 gift certificate to Nature’s Pantry in State College. Entries must be submitted by midnight on January 31st. See contest details. And good luck!
Continue Reading: Potatoes Recipe Contest
Posted by Emily Wiley on 01/05, 2012 at 12:23 PM
Congratulations to Dee Saylor of State College! Her recipe for Cranberry Salsa Dip with Cream Cheese is the winner of the December recipe contest and the recipient of a $25 gift certificate to Elk Creek Cafe + Aleworks.
Continue reading for Dee’s salsa recipe, along with others for cranberry cookies, cakes, and muffins.
Continue Reading: Winner of the Cranberries Recipe Contest
Posted by Emily Wiley on 01/04, 2012 at 12:33 PM
‘Tis the season to indulge! Enjoy favorite holiday cookies from Local Food Journey contributors this week and next. And feel free to share your own recipes in the comment section below.
First up: Rum Balls from Kristin Camplese of Cuizoo.
Continue Reading: December Cookies: Rum Balls
Posted by Kristin Camplese on 12/15, 2011 at 03:30 PM
Continue reading to see Kristin’s recipe for Orange Marsala Cranberry Sauce.
Continue Reading: Orange Marsala Cranberry Sauce
Posted by Kristin Camplese on 12/05, 2011 at 05:28 PM
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
Thanks to everyone who participated in this month’s butternut squash recipe contest! Congratulations to Ashley of State College and her Butternut Squash Risotto recipe. She is the recipient of a $25 gift certificate to Harrison’s Wine Grill & Catering
Continue reading to see all of the submitted recipes. Enjoy!
Continue Reading: Winner of the Butternut Squash Recipe Contest
Posted by Local Food Journey on 11/02, 2011 at 09:08 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
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
Thanks to everyone who participated in this month’s eggplant recipe contest! Congratulations to Albert of State College and his Lavash Flatbread recipe. He is the recipient of a $25 gift certificate to Mount Nittany Winery in Centre Hall.
Continue reading to see all of the submitted recipes. Enjoy!
Continue Reading: Winner of the Eggplant Recipe Contest
Posted by Local Food Journey on 10/03, 2011 at 08:22 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
Wow! We had a lot of submissions for this month’s tomato recipe contest. Thanks to everyone who participated! And congratulations to winner Mary Gage of State College for her Green Tomato Chutney. She is the recipient of a $25 gift certificate to Elk Creek Cafe + Aleworks in Millheim.
Continue reading to see all of the submitted recipes—from tomato cakes to tomato tarts to tomato bread pudding. Enjoy!
Continue Reading: Winner of the Tomato Recipe Contest
Posted by Emily Wiley on 09/01, 2011 at 01:39 PM
Today is the final day to share your favorite tomato recipe! Submit it now for your chance to win a $25 gift certificate to Elk Creek Cafe + Aleworks in Millheim. A winner will be randomly selected and announced by noon tomorrow. Good luck!
Continue reading for a seasonal salsa recipe from Steve Spanelli of Tait Farm.
Continue Reading: Cucumber-Tomato Salsa
Posted by Emily Wiley on 08/31, 2011 at 09:57 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 03:22 PM
The rain has brought with it cooler temperatures, and I’ve heard several people expressing their excitement for the upcoming fall. I, however, really enjoy the heat and the beauty of the middle of summer.
Continue Reading: Field Notes and a Recipe for Pan-Fried Green Tomatoes
Posted by Erin McKinney on 08/11, 2011 at 11:30 AM
Please welcome Kristin Camplese who will stop by occasionally to share recipes from her popular food blog, Cuizoo.com!
My family and I recently pledged to eat local sweet corn for the last 30 days of summer vacation. It is not a hard task given how delicious it is. And while most nights we could eat it simply slathered with butter and salt, this recipe is one of our favorites. It is really a meal in itself as it combines rich seasonings, garlicky mayonnaise, and lots of cheese. Finish with a sprinkling of cilantro and a
squeeze of lime juice, and you will be licking your fingers and buying another dozen ears for tomorrow.
Continue Reading: Grilled Mexican Corn
Posted by Kristin Camplese on 08/10, 2011 at 01:06 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 05:19 PM
Congratulations to Amanda Bachmann of State College and her recipe for Sweet Corn Ice Cream! She is the winner of the July contest and the recipient of a $25 gift certificate to Nature’s Pantry.
Thank you to everyone who participated—continue reading to see all of the sweet corn recipe submissions!
And don’t forget to enter our August recipe contest. What’s your favorite way to prepare summer’s tasty tomatoes?
Continue Reading: Winner of the Sweet Corn Recipe Contest
Posted by Emily Wiley on 08/01, 2011 at 10:10 AM
Or make your own recipe and share it with the Local Food Journey for your chance to win a $25 gift certificate to Nature’s Pantry in State College. Entries must be submitted by midnight on Sunday, July 31st, and the winner will be randomly selected and announced by noon on Monday, August 1st. Good luck!
Continue Reading: Grilled Corn Salsa
Posted by Steve Spanelli on 07/29, 2011 at 02:36 PM
It’s no wonder that sweet corn is right up there with tomatoes as America’s favorite vegetable. Nothing beats the flavor of fresh picked corn. Whether you eat it on the cob, or turn it into delicious salad, the time to enjoy it is now!
Try this nice, light, and refreshing salad courtesy of Cindy Tait Law. And don’t forget to share your favorite sweet corn recipe before July 31st for your chance to win a $25 gift certificate to Nature’s Pantry in State College!
Continue Reading: Corn Salad with Sweet Chili Lime Vinaigrette
Posted by Kim Tait on 07/27, 2011 at 10:59 AM
Eleven years ago, former Farmer Mark from Tait Farm had a bumper crop of freshly grown green beans and showed up at our back door with several large boxes of them. Chef Harrison created this recipe and officially and deliciously launched our local foods menu.
Over the years, Harrison’s Green Beans Gorgonzola has become a seasonal summer favorite. It is easy to make at home and is a great recipe for those beautiful farmers market green beans this summer. Enjoy!
Continue Reading: Chef Harrison’s Green Beans Gorgonzola
Posted by Kit Henshaw on 07/26, 2011 at 10:55 AM
With temperatures predicted to reach record highs today and tomorrow, what better way to manage the heat than with a bowl of homemade ice cream? It is National Ice Cream Month, after all.
Continue Reading: Chocolate Peanut Butter Ice Cream
Posted by Emily Wiley on 07/21, 2011 at 01:15 PM
Grilled corn on the cob is a popular item on the menus of backyard BBQs and picnics across the country. Try this version with an herb butter that makes the corn seasoned and succulent. It’s a perfect summer treat.
Continue Reading: Corn on the Cob with Basil-Parmesan Butter
Posted by Emily Wiley on 07/07, 2011 at 11:00 AM
Field production is running a bit behind schedule this year, but this seems to be the case for most farms in the area. The “schedule,” of course, is always just an ideal planting time, when really we fall to the mercy of the weather in the end. But better late than never is the case this summer, as we are just now harvesting our spring turnips and beets.
Continue Reading: Field Notes: Beet Salad
Posted by Erin McKinney on 07/06, 2011 at 11:00 AM
Sweet corn season is here! Do you grill it in its husks or boil it on the stove top? Do you eat it on the cob or off? What’s your favorite way to prepare this popular Pennsylvania treat?
Recipes must be submitted by midnight on Sunday, July 31st. Entries will be featured throughout the month, and a winner will be randomly selected and announced by noon on Monday, August 1st. Enter today. Good luck!
Continue Reading: Sweet Corn Recipe Contest
Posted by Emily Wiley on 07/04, 2011 at 10:00 AM
Congratulations to Nancy Cord-Baran of State College! She is the winner of our June strawberries recipe contest and the recipient of a $25 gift certificate to Harrison’s Wine Grill & Catering.
Thank you to everyone who participated—continue reading to see all of the strawberries recipe submissions. And stay tuned for the start of our July recipe contest. Details to come!
Continue Reading: Winner of the Strawberries Recipe Contest
Posted by Emily Wiley on 07/01, 2011 at 08:22 AM
Strawberry season has sadly come to an end. What is the best thing you made this month with summer’s first berries? Share it today for your chance to win a $25 gift certificate to Harrison’s Wine Grill in State College. Today is the final day to enter the contest, so submit your recipe now!
Looking for inspiration?
Continue Reading: Final Day of the Strawberries Recipe Contest
Posted by Emily Wiley on 06/30, 2011 at 11:48 AM
Strawberry season is my favorite season; though it is a short one. Throughout the month of June, I enjoy strawberries on my morning cereal and swirled into yogurt, tossed with spinach salad, on top of shortcakes and waffles, and layered with vanilla cake and cream cheese frosting. We also currently have four quarts in the freezer just begging to be thawed and consumed.
Continue Reading: Simple Strawberry Cake
Posted by Emily Wiley on 06/22, 2011 at 02:15 PM
Enjoy this favorite from Tait Farm Foods.
Continue Reading: Strawberry Vinaigrette
Posted by Steve Spanelli on 06/20, 2011 at 01:55 PM
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
Tait Farm’s CSA, Community Harvest, kicked off its main season in mid-May with a bang! To see the excitement on our CSA members’ faces when they picked up their “share” of asparagus, Swiss chard, salad mix, and more was so gratifying. We work hard to produce this food, and people couldn’t wait to get home to eat it. Ideas spouted left and right for favorite green garlic recipes and grilled asparagus.
It’s a comforting bustle of people who love being a part of our CSA. Eating is something we all have to do everyday anyway, and when the ingredients are fresh, organic, and seasonal, it adds a whole other ingredient to the meal: contentment.
Continue Reading: Field Notes: Strawberry-Rhubarb Dessert Bars
Posted by Erin McKinney on 06/03, 2011 at 10:21 AM
Share your favorite strawberries recipe with the Local Food Journey blog for your chance to win a $25 gift certificate to Harrison’s Wine Grill & Catering in State College.
Continue Reading: Strawberries Recipe Contest
Posted by Emily Wiley on 06/02, 2011 at 02:21 PM
Congratulations to Destiny Aman of Pennsylvania Furnace! She is the winner of our May asparagus recipe contest and the recipient of a $25 gift certificate to Tait Farm Foods.
Thank you to everyone who participated—continue reading to see all of the asparagus recipe submissions. And stay tuned for the start of our June recipe contest. Details to come!
Continue Reading: Winner of the Asparagus Recipe Contest
Posted by Emily Wiley on 06/01, 2011 at 09:58 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 11:32 AM
Here’s another recipe utilizing spring asparagus from Tait Farm’s Steve Spanelli. Don’t forget to share your favorite asparagus recipe before Tuesday, May 31st for your chance to win a $25 gift certificate to Tait Farm Foods!
Continue Reading: Asparagus and Bacon Quiche
Posted by Steve Spanelli on 05/18, 2011 at 03:11 PM
There are two times during the asparagus season that I enjoy picking it: the first time and the last time. Don’t get me wrong; I love asparagus in every way, shape, and form on my dinner plate, but the tedious task of picking it twice a day can make a person jump for joy at the end of its season.
Continue Reading: Field Notes: Asparagus Season and Recipe for Vegan Hollandaise Sauce
Posted by Erin McKinney on 05/12, 2011 at 04:08 PM
Have you tried white asparagus? It is slightly milder and more tender than green asparagus and is considered to be the more “gourmet” option of the two. The process for growing it, however, is quite easy.
Both green and white asparagus come from the same seed; white asparagus is simply deprived of sunlight. Dirt is piled on top of the plant, which eliminates chlorophyll production and prevents it from turning green.
Either white or green asparagus may be used in this salad recipe, though the white provides a nice color contrast to the arugula, mushrooms, and tomatoes.
Don’t forget to share your own asparagus recipe before Tuesday, May 31st for your chance to win a $25 gift certificate to Tait Farm Foods!
Continue Reading: White Asparagus Salad with Warm Shitake Dressing
Posted by Emily Wiley on 05/11, 2011 at 03:25 PM
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 03:02 PM
Now that April is upon us, it means that asparagus is coming into season! This dip is a quick and easy way to utilize this versatile vegetable.
Continue Reading: Asparagus and Artichoke Dip
Posted by Christina Barkanic on 04/06, 2011 at 02:40 PM
It’s almost April, and spring foods like green peas and asparagus are just around the corner. However, until the cold weather leaves for good, keep warm with a bowl of parsnip soup. This root vegetable is closely related to the carrot with a distinct sweet and butter flavor, which is ideal for this hearty soup.
Continue Reading: Parsnip Soup
Posted by Christina Barkanic on 03/29, 2011 at 01:28 PM
Get into the spirit of Saint Patrick’s Day with these festive cookies! Pistachio pudding provides the green coloring, but you could substitute another flavor like lemon or butterscotch.
Continue Reading: Green Week: Pistachio Cookies
Posted by Christina and Erin on 03/17, 2011 at 10:56 AM
This isn’t the first time I’ve made this dish, and it won’t be the last.
In How to Cook Everything, Mark Bittman suggests quick glazing carrots in butter or oil with a variety of herbs for a flavorful side dish. You could use dill and lemon juice, brown sugar and walnuts, or maple syrup and pecans. But I especially like the combination of grated ginger and freshly squeezed orange juice.
Continue Reading: Glazed Carrots with Orange and Ginger
Posted by Emily Wiley on 03/09, 2011 at 01:38 PM
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
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 11:37 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 12:55 PM
Pork is a great substitute for traditional chicken dishes that can get repetitive and boring. For this dish, garlic, shallots, and dried plums (which add a sweet zest to the sauce) compliment each other and are absorbed by the pork chops. This is a quick and easy recipe that will please all!
Continue Reading: Pork Chop Saute with Balsamic-Dried Plum Sauce
Posted by Christina Barkanic on 01/31, 2011 at 02:51 PM
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
Whenever I want to impress someone with my cooking this is my go to recipe. I have yet to meet someone who dislikes it, and in fact, it usually becomes one of their favorite meals. Everyone in my family is in love with this steak. Every time I go home to visit them, they ask me to make this. While this is recipe is intended to serve two people, it can easily be doubled for more.
Continue Reading: Steak au Poivre
Posted by Michele Frank on 09/30, 2010 at 02:46 PM
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
We love to roast vegetables—it’s our favorite way to enjoy them. The high, dry heat of the oven caramelizes the sugars in the vegetables and highlights their natural sweetness. You can roast tomatoes, asparagus, eggplant, cauliflower, broccoli, cabbage, beets, and most root vegetables.
Continue Reading: Roasted Cabbage
Posted by Jessica Reilley on 09/08, 2010 at 04:30 PM
Labor Day may represent the unofficial end of summer, but farmers markets continue to carry sweet, juicy produce like melons and cucumbers through the end of the month.
Continue Reading: Cucumber Melon Salad
Posted by Emily Wiley on 09/07, 2010 at 03:03 PM
After chatting with Sandy Alexander from Mount Nittany Vineyard & Winery, I decided I had to cook with wine. It was a new and intriguing challenge that I took head on. My three friendly “guinea pigs” tasted this creation and agreed it was a hit. If you like your sauce to be a tad creamier, you can add a tablespoon or two of flour while it’s cooking. But I prefer the fluid texture against the rice and chicken.
Continue Reading: Chicken in Mushroom White Wine Sauce
Posted by Michele Frank on 09/01, 2010 at 03:04 PM
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
It seems like just yesterday that we planted our first garden of peppers, tomatoes, and herbs. But now, in late August, the tomato vines are browning and the basil leaves are wilting.
Before our backyard trees turn shades of auburn and gold, we celebrated the end of summer with pesto pizza.
Continue Reading: Pesto Pizza
Posted by Emily Wiley on 08/30, 2010 at 11:46 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
We don’t buy grocery store cookies or cakes (with the exception of peanut butter pie from Wegmans), so why have we settled for bagged bread for so long?
Continue Reading: No-Knead Bread
Posted by Emily Wiley on 08/24, 2010 at 12:40 PM
Before summer turns to fall, take advantage of late August melons with this easy granita recipe.
Continue Reading: Watermelon Granita
Posted by Emily Wiley on 08/18, 2010 at 10:28 AM
Continue Reading: Orzo with Roasted Eggplant and Cinnamon-Cumin Dressing
Posted by Emily Wiley on 08/16, 2010 at 01:49 PM
This quick and simple side dish makes use of two popular August ingredients: corn and tomatoes. Add spicy jalapeños and fragrant cilantro and serve alongside your favorite Mexican main course.
Continue Reading: Corn Tomato Cilantro Salad
Posted by Emily Wiley on 08/11, 2010 at 01:20 PM
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 01:25 PM
Some people love summer for its long, leisurely days. I love it for its abundance of local fruit.
Continue Reading: Blueberry Peach Cobbler
Posted by Emily Wiley on 07/28, 2010 at 09:19 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
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
Don’t you love Saturday mornings? When mugs of coffee and magazines replace alarm clocks and commutes.
Continue Reading: Simple Saturday Morning Frittata
Posted by Emily Wiley on 07/17, 2010 at 10:00 AM
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 03:45 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
Do you have mint growing in your garden? Pair it with summer peas for a hearty risotto.
Continue Reading: Pea and Mint Risotto
Posted by Jessica Reilley on 07/05, 2010 at 11:47 AM
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 03:49 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 10:24 AM
A traditional chocolate cake with fluffy white frosting is a fine dessert choice, but during the month of June, why not choose a seasonal strawberry shortcake cake?
Continue Reading: Strawberry Shortcake Cake
Posted by Emily Wiley on 06/24, 2010 at 09:55 AM
This simple summer salad combines tender spinach leaves and fresh sliced strawberries with a sweet dressing and crunchy sunflower seeds.
Continue Reading: Strawberry Spinach Salad
Posted by Emily Wiley on 06/23, 2010 at 09:33 AM
Root vegetables aren’t just consumed during cold weather. The radish is a root vegetable that is available in Pennsylvania during the months of May, June, July, and September. It is during these warm months that the crop is at its sweetest.
Continue Reading: Radishes and Cucumbers with Shallot Dressing
Posted by Emily Wiley on 06/17, 2010 at 10:26 AM
Asparagus and peas are quintessential spring produce options in central Pennsylvania. Both are available at your local farmers market through June when corn and cucumbers will take their turns.
Continue Reading: Orzo with Asparagus and Peas
Posted by Emily Wiley on 06/14, 2010 at 05:05 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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