Christina and Erin
Katherine Taylor Grofic
Harrison's Fresh + Local
Local Food Journey
Naomi Elle Schwartz
All Posts including “tomatoes”
One of the better garden writers out there is Doug Oster, of the Pittsburgh Post-Gazette. Last week, he wrote about tomatoes and how to save them for, believe it or not, Thanksgiving dinner.
That got me thinking; despite our cold morning last Sunday (we got down to 30 degrees in Port Matilda) somehow, someway, my tomato plants survived it despite not being covered. So, this idea of fresh tomatoes in November has a lot of appeal to me and given our mild weather forecasted for the next week or two, any remaining tomatoes can be encouraged to ripen.
Continue Reading: How to extend your garden-fresh tomato season
Posted by Jamie Oberdick on 10/14, 2014 at 08:51 AM
Summer is still producing my favorite veggies, but with a nip in the air, not for much longer! I shopped at the Tuesday Farmers Market in Boalsburg this week and found very good prices on the last tomatoes of the summer. I don’t look forward to winter, so a basket of tomatoes right now really makes me smile. There are lots of ways I want to use them, now and in the future.
I like to use them fresh in pasta dishes. This angel hair pasta is mixed with grilled shrimp. Garlic and tomatoes sauteed in a couple of tablespoons of olive oil are added and a handful of julienne basil are mixed in. A very fresh tasting pasta for the end of the summer.
Continue Reading: Recipe: Roasted tomatoes offer a tasty way to say farewell to summer
Posted by Local Food Journey on 09/18, 2014 at 11:10 AM
While many of us have a full garden by now, there may still be holes to fill due to rascally rabbits, devious deer, disastrous disease. Or, you just haven’t had a chance to get out and plant certain parts of your yard. No worries, believe it or not, there’s still time to plant summer vegetables (and soon time to plant fall vegetables, more about that in a future post). And there are bargains to be found at local garden centers/greenhouses.
For vegetables, we basically have about 80-90 days left in our growing season, depending on where you live. So, any plant that matures by that time, you can plant and harvest.
Continue Reading: Believe it or not, still time to plant summer vegetables/herbs/flowers
Posted by Jamie Oberdick on 07/07, 2014 at 08:25 AM
Labor Day already? Seems like the start of summer was about two weeks ago. Time truly does fly, and soon the focus here on Local Food Journey will turn to autumn-y things like pumpkins, apples, winter squash, soups, etc. All the things we like to have when the weather gets frosty and footballs replaces baseballs.
But let’s not bury summer yet. There’s plenty of warm weather to go, including September. Here’s three great recipes that together make for a fantastic Labor Day grill meal.
Continue Reading: Local Food recipes for Labor Day
Posted by Jamie Oberdick on 08/29, 2013 at 08:16 AM
This weekend I was at a very nice event, a barn dance. In between promenades, I was chatting with some people about gardening, one of my favorite small talk subjects. As often happens when talking gardening, tomatoes came up. And as often happens when talking tomatoes, concerns about fruit not ripening came up. So, are there any ways to speed up the process?
Continue Reading: “Why won’t my tomatoes ripen?”
Posted by Jamie Oberdick on 08/12, 2013 at 08:42 AM
This is a great farmers market recipe. I got this recipe when I was working in a restaurant in Sun Valley, CA. The restaurant is long gone but this recipe carries on with me.
Continue Reading: Gazpacho, that famous summery cold soup
Posted by James Sechrengost on 07/28, 2013 at 09:21 PM
If you are a gardener, a friend of a gardener, or frequent farmers markets, chances are pretty good that soon you will be awash in tomatoes. It’s that time of the year, and it’s hard to imagine summer without fresh tomatoes. This is, at least to me, the only time to eat fresh tomatoes. Local summer tomatoes are simply the best, and supermarket tomatoes in January with their bland flavor and waxy consistency do not even come close.
Not only are tomatoes tasty right now, they are abundant. So, what to do with all those tomatoes? Here are some recipes.
Posted by Jamie Oberdick on 07/24, 2013 at 06:56 AM
I’ll wager that when most folks buy green beans, radishes, tomatoes, or nearly any other vegetable, they don’t think much about how they were harvested. Gardeners, of course, know better, but even they can forget that almost every vegetable is harvested by hand, usually one at a time.
Continue Reading: Harvesting Tomatoes
Posted by James Eisenstein on 09/04, 2012 at 02:30 PM
The inevitable finally happened. Late blight has taken most of our tomatoes.
Continue Reading: The Inevitable
Posted by Tony Ricci on 08/09, 2012 at 07:00 AM
We’re finally on the brink of the much anticipated tomato avalanche. Months of preparation and anxiety over late blight has brought us to the place we’ve been waiting for since last fall when frost finally took the patch to the great compost pile in the sky.
Continue Reading: Tomato Avalanche
Posted by Tony Ricci on 07/17, 2012 at 07:44 AM
It’s mid-May, which is peak time for “putting in the garden,” an old saying that means planting your frost-sensitive plants now that we are mostly past the risk of frost. (Although not completely, more on that later.)
Whether you started tomatoes from seed or bought the plants at your favorite garden center or farmer’s market, transplanting them the right way is very important.
Continue Reading: How to Transplant Tomatoes Now for Great Harvests Later
Posted by Jamie Oberdick on 05/23, 2012 at 08:43 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
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
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 12:39 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 08:57 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 02:22 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 10:30 AM
There is a general consensus among marketers that an adjective can mean the difference between making a sale and bringing home ingredients for a gourmet compost pile. Flat parsley does not have the same resonance as Italian parsley. Without the appellation “French,” shallots would just be small, pale red onions. Then there is Red Russian kale which is neither truly red nor Russian (at least according to the Russian customers I’ve talked to who think it’s just another Ukrainian conspiracy). But who wants to say purple-stemmed blue-green, flat kale? It just doesn’t slide off the tongue with the same romantic flare. You can practically hear the balalaikas playing in the background when the words Red Russian are invoked.
Continue Reading: Heirloom Tomatoes
Posted by Tony Ricci on 08/09, 2011 at 12:27 PM
If you bite into a tomato between the months of October and June, chances are that tomato came from Florida. And it tastes dramatically different than the varieties you might grow in your backyard or pick up at your local farmers market during the summer.
Freelance food writer Barry Estabrook looks at the life of today’s mass-produced tomato — and the environmental and human costs of the tomato industry — in his book Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit.
Continue Reading: NPR: How Industrial Farming “Destroyed” the Tasty Tomato
Posted by Emily Wiley on 07/13, 2011 at 10:32 AM
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 02:25 PM
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 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 12:20 PM
Tomatoes come in all colors, shapes, sizes, and flavors. But you may not know this if you’ve never looked beyond the supermarket display.
Continue Reading: Heirloom Tomatoes
Posted by Emily Wiley on 07/23, 2010 at 09:33 AM
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 01:00 PM
Page 1 of 1 pages