Recipe: Spinach salad with bacon and smoked cheese

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.

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Tags: recipe | spinach | cheese | bacon | HogsGalore | Gemellis | GootEssa | StarHollowFarm | GreenmoreGardens |

Otto’s spring/summer menu includes food grown in on-site garden

Otto’s Pub and Brewery finds a lot of what they serve both on the plate and in the pub glass from local vendors, but one source can be best described as hyper-local—a couple of onsite gardens. These onsite gardens may entail some work—when I talked to Pete Herncane, head chef of Otto’s, for this post he had just came in from weeding their garden—but they offer a source of very fresh herbs and vegetables for their local food menu.

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Five Reasons to Compost

You just made a big pot of soup with all sorts of stuff you got from the farmer’s market. Now you have carrot tops, potato peels, yellowed greens, etc. Throw them in the garbage? No way! You have compost, not trash.

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My Local Food Fantasy Revisited: Part Two

Editor’s note: You can read Part One of this post here.

What would a local food system look like? Unless really hard times come when we are unable to import anything, we are likely to continue to draw upon distant sources for such things as olive oil, citrus fruit, avocados, pistachios, and high fructose corn syrup (just testing to see if you are paying attention on that last one).

Continue Reading: My Local Food Fantasy Revisited: Part Two

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