Christina and Erin
Katherine Taylor Grofic
Harrison's Fresh + Local
Local Food Journey
Naomi Elle Schwartz
All Posts including “winter”
Referring to this winter as “freezing” would be an understatement. The snow was relentless, not to mention temperatures were lower than I had ever experienced. Nevertheless, as brutal as Pennsylvania winters may be, I try to remind myself, while laboriously scraping the ice off my windshield, that spring will arrive in just a short while. In fact, farmers in the area are also anticipating warm weather by planting their spring harvest right now! Greenmoore Gardens, an organic farm located just outside of State College, began planting this week in hopes of a healthy spring harvest.
Laura Zaino, an employee of Greenmoore Gardens, gives the ins and outs of preparation. “We seed onions in mid-February, which is the first of the spring crops to get seeded.” Using their own potting mix, the seeds are planted in a greenhouse where the seedlings germinate and begin to grow. “Then we either put them into bigger pots or transplant them outside in the fields. The larger pots are for plants like tomatoes that need warm soil to grow,” explains Laura.
She goes on to further explain that the bigger pots allow for longer time in the greenhouse, hence, more growth before being transported outside. “Other crops, like turnips, carrots and beets, we seed directly into rows in the fields,” she says.
Posted by Jordan Reabold on 02/25, 2014 at 10:04 AM
Without a doubt, this has been one really rough winter here in Central Pennsylvania. Below-zero temperatures and lots of snow has made this the worst winter we’ve had in this area in 20 years, and right now it seems like spring will never come.
But we all know that soon enough, we will get warmer, and the grass will reappear and turn green, the flowers will pop out, and all of our moods will likely get better. In the meantime, here are six things that involve local food that can make you perhaps feel a bit better about our current weather situation:
Posted by Jamie Oberdick on 02/17, 2014 at 09:33 AM
With plenty of mornings with temperatures below the zero mark and plenty of snow and ice to go with it, the winter of 2013-2014 has been a fairly harsh one compared with recent years. Such weather calls for a hearty meal, and I have the perfect solution that I brought up to Central Pennsylvania from my childhood growing up in York, Pennsylvania. And it’s easy to prepare, too, and something the whole family will enjoy.
Posted by Jamie Oberdick on 02/07, 2014 at 10:00 AM
Earlier this week, the coldest air in 20 years overspread Central Pennsylvania, dropping temperatures below zero. While shivering through a cold snap like that, it’s hard to imagine doing garden work. But there are still some chores you can do, either in the comfort of your living room or during one of our inevitable thaws that we have most every winter and will have this weekend. Getting them done now can help ensure a better harvest this spring and summer.
Here’s 10 garden chores you can do this winter:
Continue Reading: 10 garden chores you can do in the winter (and probably should)
Posted by Jamie Oberdick on 01/10, 2014 at 08:50 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 10:48 AM
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 10:14 AM
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 08:56 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 10:09 PM
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 02:52 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 09:29 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 01:07 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 04:28 PM
While we haven’t quite yet had a true killing frost, it’s inevitable - at some point, your 2011 garden will be covered in frost, and soon after, snow. The garden will go to sleep until it warms again, but there is some work yet to do on your garden that will make things easier next spring. Time to put it to bed.
Continue Reading: Get your garden ready for a long winter’s nap
Posted by Jamie Oberdick on 10/21, 2011 at 06:00 AM
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 12:28 PM
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 12:38 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 01:01 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 10:37 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 11:55 AM
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 01:51 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 01:04 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 01:00 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 12:04 PM
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Clam digging satisfies that primeval urge to go out into nature and find free food. And inveterate Washington state clam diggers admit they compete to get their daily limit of 15 clams.
April 18, 2014
The port town of Bayonne in France's Basque region is known for its colorful food and culture. And since 1464, its residents have celebrated the remarkable, local cured ham at the springtime Ham Fair.
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We hard-boiled them. We donned blindfolds. And we chowed down. In our eggsperiment, can you guess which bird prevailed in the ultimate showdown of duck vs. chicken?
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