Christina and Erin
Katherine Taylor Grofic
Harrison's Fresh + Local
Local Food Journey
Naomi Elle Schwartz
All Posts including “squash”
Valentine’s Day is just around the corner, and love is certainly in the air at Harrison’s—love for local food, that is! Harrison Schailey, owner of Harrison’s Wine Grill on E. College Ave, came all the way from California as an organic farmer, hoping to bring some Left Coast influence to State College when he opened the restaurant. “After a while, I realized people didn’t go for that.”
What Harrison found was that people didn’t want a taste of California—they wanted a taste of State College. And why wouldn’t they? With the abundance of farms around the area offering a variety of options, it would be a shame not to take advantage. “It just made sense,” he says.
Of course, the winter climate here in Central Pennsylvania is nothing like California, but Mr. Harrison has adapted. When it comes to vegetables especially, winter takes a toll on local produce. “It is difficult during the winter, especially now that it’s been so cold, but we get what’s available.”
Posted by Jordan Reabold on 02/03, 2014 at 10:17 AM
Traditionally, unless of course you are vegetarian or vegan, turkey holds top billing at the Thanksgiving table. We’ve all seen the classic “Freedom from Want” painting by Norman Rockwell, an image that quickly became the template for our truly American holiday, Thanksgiving. Grandma lowers the giant golden-brown bird onto the table, as all the relatives ooo and ahh.
But really, the sides are the co-stars of this culinary production, and rightfully so. While there is certainly nothing wrong with tradition, they don’t have to be sugary sweet potatoes with marshmallows, green bean casserole, or “cranberry sauce a la Bart” direct from a can (Simpsons reference). With local ingredients, they can have flair and pizzazz that almost steals the show from the big turkey (not your one annoying uncle, I mean the main course).
Posted by Jamie Oberdick on 11/26, 2013 at 09:25 AM
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 09:37 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 01:07 PM
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 08:08 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 06:00 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 06:00 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 10:11 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
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 11:17 AM
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 12:04 PM
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 10:22 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 10:06 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 11:22 AM
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 12:13 PM
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