Slow-roasted tomatoes are a revelation of flavor

Slow-roasted tomatoes are a revelation of flavor

Even this late in the season, you probably still have tomatoes in your garden, and if you’re not a gardener, probably still see good-looking tomatoes at farmers markets. If you are a serious tomato-lover, you’ve turned them into sauce, whipped up some salsa, canned them, frozen them, made some sort of pasta, made tomato salad, etc. You may think, like I did, that you’ve tried just about every use for those wonderful globes of deliciousness. But, I can recommend one way to use tomatoes that is positively amazing and yes, a revelation of flavor—slow-roasting them.

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{name} Posted by Jamie Oberdick on 09/20, 2013 at 09:03 AM

Tags: tomato | recipe |

Pierogi memories, plus great potato and cheese pierogi recipe

Pierogi memories, plus great potato and cheese pierogi recipe

When I was but a wee lad…okay, who am I kidding I was never a wee lad. How about…when I was a young child my grandmother used to make pierogi by the dozens. She would make potato and cheese, sauerkraut, ones stuffed with meat, and even dessert ones. Being the ever inquisitive child I was (okay, okay, being the pain in the neck, nosy, kid that I was) I always wanted to help.

Finally, when they thought I was old enough, they put me on filing duty. I was supposed to place one heaping spoon of filling in the middle of each pierogi shell. Well, after the initial “one spoon for the shell, one for me” method I actually managed to do about two dozen pierogi. With my ever expanding stomach and boredom, the filling wasn’t quite in the middle anymore but I was still working at it.

After another dozen, I came to realize this was more like work than play and didn’t want to do it anymore. My grandmother made me stay and finish the job. I got the lecture about not starting something unless I was willing to finish it. I still have lesson ingrained into me.

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{name} Posted by James Sechrengost on 09/18, 2013 at 10:08 AM

Tags: recipe | pierogi | potato | cheese |

End of summer reflections…

End of summer reflections…

Working on a farm ties you intimately to the earth’s rhythms like nothing else. Professors begin the new academic year in the fall, then start all over again in January. But what organic vegetable growers do changes dramatically with the seasons.

Usually, farmers are too busy to reflect on much beyond which 20 of the 30 essential tasks that need to be done right away they can do. But I have the luxury of being (supposedly) retired, working only half time, and this allows me to contemplate the passing of the seasons. So as we enter the fall, this is an appropriate time to review this summer, mostly in pictures.

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{name} Posted by James Eisenstein on 09/16, 2013 at 09:32 AM

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Your Local Food Weekend for September 14-15

Your Local Food Weekend for September 14-15

A quiet local food weekend last Saturday and Sunday, but not so this weekend. Some very cool events to check out tomorrow and Sunday. On a bit different note, you can make your Penn State tailgate or party a local food event by offering up some local food like Hogs Galore bratwursts, drinks mixed with Tait Farm shrub, an apple pie made with Harner Farm apples, etc. Anyway, onto the scheduled events for this week…

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{name} Posted by Jamie Oberdick on 09/13, 2013 at 09:44 AM

Tags: LocalFoodWeekend |

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