Local Food Notes for April 21

Local Food Notes for April 21

This week we have Way Fruit Farm’s Apple Blossom Festival, Elk Creek Cafe’s Earth Day 71 Mile Dinner, gardening stuff from The Garden nursery in Centre Hall, and herb tasting at Tait Farm.

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{name} Posted by Jamie Oberdick on 04/21, 2017 at 09:59 AM

Tags: LocalFoodNotes | TaitFarm | WayFruitFarm | ElkCreek | TheGarden |

Forget what you think about ketchup and try Garden Secrets’ locally-made version

Forget what you think about ketchup and try Garden Secrets’ locally-made version

Ketchup is one of those things that some people love and some people hate. It’s also something that people think they know based on years of limited options. To many people, ketchup (or catsup, but for the record we’re going with ketchup) is either Hunt’s, Heinz, or store brand.

However, a Millheim entrepreneur has products that will change your concept of ketchup, and maybe even convert some ketchup haters. Linn Auman runs Garden Secrets, a maker of fantastic sauces that include chili sauce, mustards, pepper relish, barbecue sauce, and of course, homemade ketchup.

Continue Reading: Forget what you think about ketchup and try Garden Secrets’ locally-made version

{name} Posted by Jamie Oberdick on 04/19, 2017 at 10:36 AM

Tags: GardenSecrets | ketchup |

What to plant, what not to plant?

What to plant, what not to plant?

This week’s Local Food Notes include CSA signups, Lemont Farmers Market is looking for new vendors, Earth Day at Elk Creek Cafe, and a great deal at Mt. Nittany Winery.

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{name} Posted by Jamie Oberdick on 04/14, 2017 at 10:22 AM

Tags: LocalFoodNotes |

Crustless spring quiche celebrates local early vegetables

Crustless spring quiche celebrates local early vegetables

Oh winter, you bring such comforting foods; soups, stews, hot chocolate to keep us warm! But we have waited patiently and now the springtime is here and we can start to eat like it!

Asparagus, onions, spinach. Such delicate vegetables. Soon we will start to see these spring vegetables at the farmers markets. So many people don’t know what to do with these veggies. Steam or boil them is usually the answer I hear from my cooking class students at Happy Valley Learn to Cook. But, to really get all the flavor out of these delights, feature them in a main course like this Crustless Spring Quiche. Added to ingredients you probably already have in your refrigerator, this is an easy recipe that anyone can make.

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{name} Posted by LacCreta Holland on 04/12, 2017 at 09:52 AM

Tags: recipe | spring | quiche |

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