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Six chores for the July garden
It’s July in Central Pennsylvania, a great time to be a gardener. If you’re a three-season gardener like me, the spring vegetables have run their course and summer vegetables and herbs are in full swing. There’s always plenty to harvest, and many of us are already overwhelmed by zucchini and cucumbers. Tomatoes are ripening, and young winter squash and pumpkins are showing up on vines.
Of course, part of this is maintaining and managing your garden to make sure it doesn’t falter at any point. Here’s six July garden chores to help ensure a great harvest through the summer and into the fall:
Continue Reading: Six chores for the July garden
Posted by Jamie Oberdick on 07/12, 2017 at 07:53 AM
Local Food Notes for July 7
Local Food Notes for July 7 includes a listing of great Saturday farmers markets, the Somerset Arts and Crafts Festival, and how to ID wild edible plants.
Continue Reading: Local Food Notes for July 7
Posted by Jamie Oberdick on 07/07, 2017 at 10:14 AM
Tags: localfoodnotes |
Local Food Notes for June 30
Local Food Notes for June 30 include Over the Moon Farms selling great local meats today at Nature’s Pantry, Frosty Mugs of Thunder Brewfest in Somerset, Tait Farm’s picnic food ideas, and Boalsburg Farmers Market’s special July 4th hours.
Continue Reading: Local Food Notes for June 30
Posted by Jamie Oberdick on 06/30, 2017 at 09:19 AM
Tags: LocalFoodNotes |
Farm-style deviled eggs get a flavor boost via being local
Looking for an easy dish to bring to a July 4th picnic? Deviled eggs are a standard go-to for cookouts, and while many recipes for them are basically the same, deviled eggs leave plenty of room for variations. In my hometown of York, Pa., deviled eggs are topped with Old Bay seasoning instead of paprika. Baltimore folks take that one step further, adding crab meat to the deviled egg mixture.
Our deviled egg recipe is more about land than sea, more specifically, the farm. Local eggs that you can get from farmers markets, etc. are often better than their supermarket cousins. Not just in flavor, but in color, as the deeper yellows and oranges of farm-fresh eggs make for an attractive deviled egg visual. To give an even bigger flavor boost, a few strips of local bacon, chopped fine, is added to give it a smoky kick.
Continue Reading: Farm-style deviled eggs get a flavor boost via being local
Posted by Jamie Oberdick on 06/28, 2017 at 10:36 AM
Tags: recipe | deviledeggs | cookout | July4th |
