Winner of the Asparagus Recipe Contest

Congratulations to Destiny Aman of Pennsylvania Furnace! She is the winner of our May asparagus recipe contest and the recipient of a $25 gift certificate to Tait Farm Foods.

Thank you to everyone who participated—continue reading to see all of the asparagus recipe submissions. And stay tuned for the start of our June recipe contest. Details to come!

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Tags: recipecontest | asparagus |

Green Garlic Pesto

Green garlic is the early spring garlic that eventually turns into the normal bulbs of garlic that we all use day to day. Demand for green garlic is growing as more restaurants have added it to their menus and people have discovered its mild, but distinct, flavor. It is still primarily available at farmers markets and farm stands, but you may also spot it at gourmet markets. This pesto recipe is the perfect celebration of the arrival of green garlic. Serve it over pasta or spoon it onto grilled bread. Enjoy!

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Tags: recipe | spring | garlic |

Tuesday Farmers Market in State College

Spring has arrived, and summer is fast approaching, which means some of our favorite food items are now available at local farmers markets. Asparagus, arugula, radishes, and rhubarb are just a few of the items on stands this month. While tomatoes, berries, and sweet corn are on their way.

The State College Farmers Market opened on Locust Lane on May 6th, and the North Atherton Farmers Market set up in the Home Depot parking lot on May 14th.  The Tuesday Farmers Market in State College started just last week, and while it is the smallest of the three, it still attracts vendors and customers from across the region. 

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Tags: market |

Caveman Steaks

Until a few months ago, I had never heard of Caveman Steaks, but then Grillmaster Steven Raichlen entered my life. He is the subject of the PBS cooking series Primal Grill and is the author of The Barbecue Bible and Planet Barbecue, and he was also the guest chef at WPSU-TV’s annual Connoisseur’s Dinner. During his visit, the station hosted a cooking demonstration for donors and friends at our studios.

Steven is a great guy—very knowledgeable and capable, yet very low-key. The featured course, to be prepared outdoors on a cold February day, was his signature dish. The process is so simple and so primitive as to be almost disarming, yet the result is to die for.

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Tags: grilling | meat |