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All Posts including “apple”
Local Food Notes for Sept. 16 features Mt. Nittany Vineyard and Winery’s September photo contest, apple cider’s back, and fast bluegrass at Elk Creek Cafe.
Continue Reading: Local Food Notes for Sept. 16
Posted by Jamie Oberdick on 09/15, 2016 at 05:42 PM
This week, check out Friends & Farmers Membership Meeting (open to all), learn more about how our area is celebrating National Cooperative Month, head to the Way Fruit Farm Apple Festival, sip wine among the fall finery at Mt. Nittany Winery, and go pumpkin crazy at the Hollidaysburg Pumpkin Festival…
Continue Reading: Local Food Notes for Oct 16
Posted by Jamie Oberdick on 10/16, 2015 at 10:54 AM
I’m from York, PA, which is most definitely part of Pennsylvania apple country. I remember as a kid getting pretty excited about this time of year, because I loved and still love apples. September was the beginning of apple season at the many orchards that dot York, Adams, and Lancaster Counties. I remember the apple cider flowing freely, both the “soft” and “hard” variety (including a variety of moonshine called “apple jack” that I discovered as a grown-up).
There were even apple-focused festivals. My family would drive to the South Mountain Fairgrounds in neighboring Adams County for the Apple Harvest Festival, which attracted thousands of people each October. For an apple lover, this was high paradise time.
Another aspect of my childhood in York was being introduced to Greek culture, via new neighbors from Greece that began showing up when I was in middle school. My Greek friends introduced me to Greek food, including a strange, crumbly cheese I had never seen before…feta.
Continue Reading: Apple salad with feta a great way to celebrate fall’s flavors
Posted by Jamie Oberdick on 09/21, 2015 at 09:35 PM
Fall festivals are as much a part of autumn in central Pennsylvania as falling leaves and football. Here’s five festivals for you to mark on your calendar:
Continue Reading: Five fall festivals featuring fantastic food
Posted by Jamie Oberdick on 09/15, 2015 at 10:08 AM
Those interested in learning how to trim/prune fruit trees can attend Way Fruit Farm’s Apple Tree Trimming Demonstration Saturday, March 28, starting at 10:30 a.m. at the farm located on Route 550 near Stormstown. The workshop is free of charge.
Attendees will meet in the farm store for a brief presentation and a Q & A session and will then proceed to the orchard across the road from the store for trimming practice. It’s a good idea to prepare for cold and mud as Saturday is forecasted to be pretty chilly. The event is open to both newcomers and previous attendees who find they may have new questions.
Continue Reading: Apple tree trimming demonstration March 28 at Way Fruit Farm
Posted by Jamie Oberdick on 03/26, 2015 at 09:51 AM
For your holiday dinners, it’s always good to try to serve local food. While it’s cold and gloomy and eating local produce is a lot harder to do than when it’s sunny and summery, but the Boalsburg Farmers Market is open today from 2:00 p.m. to 6:00 p.m. and has some local produce options.
Melanie Rosenberger of the Boalsburg Farmers Market has shared with us two delicious side recipes to complement whatever holiday main dish you decide to make.
Continue Reading: Head to Boalsburg Farmers Market today for holiday recipe ingredients
Posted by Jamie Oberdick on 12/23, 2014 at 10:05 AM
With winter in full swing across the area, it may come as a surprise to many that there are still vegetables and fruits that are “in season” and available via both CSA’s and local farmers markets. Here are some examples of vegetables that are available either due to being able to store them well or because they can be grown in greenhouses:
Continue Reading: Yes, believe it or not, there are still local veggies/fruits ‘in season’
Posted by Jamie Oberdick on 12/09, 2014 at 11:01 AM
After everyone finishes their seconds tomorrow at the Thanksgiving table, you always have to make some room for dessert. After all, dessert is as much a part of the Thanksgiving spread as the turkey.
Back in late October, Way Fruit Farm held their annual Apple Pie Contest. I had the honor of judging around a dozen excellent entries and it was very difficult to decide on a winner. After the contest, I thought to myself, any of those pies would be perfect at Thanksgiving. So, I figured I’d share a few examples of the wonderful pies I sampled.
The winner, Jamie Liner of Port Matilda, and a runner up, Cathy Cohan of State College, were gracious enough to offer their apple pie recipes for you to use if you decide to bake an apple pie for Thanksgiving dessert. Enjoy!
Continue Reading: Winning (literally) apple pie recipes for Thanksgiving
Posted by Jamie Oberdick on 11/26, 2014 at 11:13 AM
Apple cider is one of those cold-weather favorites: steaming cups of the hot, fruity stuff bring back pleasant memories of many a childhood. I always associate it with my family’s annual Christmas tree outing to a local farm in my hometown, where the drink was made on the spot and given out to patrons free of charge (each subsequent refill costs you a quarter). You can find cider in almost any grocery store throughout the year, but there is absolutely nothing like a freshly poured mug of it to warm your hands (and soul).
Continue Reading: Way Fruit Farm’s apple cider a real cold-weather treat
Posted by Anna Lombardo on 10/23, 2014 at 11:29 AM
For this week’s Local Food Notes….honeycrisp apples are back, your chance to meet a sheep at the Millheim Farmers Market, Tait Farms Foods introduces a fall flavored shrub, and how to store that winter squash purchase you made at farmers market.
- Honeycrisp apples are back: Honeycrisp apples are a much-loved variety, due to their crisp texture, sweet flavor, and juicy mouth-feel. They are back now, and can be found at various Central Pennsylvania orchards, such as Harner Farm and Way Fruit Farm. Get them before the rest of the Honeyheads end up eating them all.
Continue Reading: Local Food Notes for Sept. 12
Posted by Jamie Oberdick on 09/12, 2014 at 09:13 AM
Hosting a dinner party can be a real challenge. You want to hit a home run with your guests, especially with the main course, but what if your cooking skills are limited? You don’t have to look far for a solution; in fact, it’s right up the road near Philipsburg, at one of our region’s local food gems, Hogs Galore.
Continue Reading: Hogs Galore pork loin a dinner party winner
Posted by Jamie Oberdick on 01/20, 2014 at 10:45 AM
Way Fruit Farm offers all sorts of things that are good to eat; from different types of fruit to a variety of local food products from places like Tait Farm Foods and Hogs Galore. But their bread and butter, what put them on the map, is of course apples.
As a big fan of Way Fruit Farm, I can tell you that I see a lot of people buying huge amounts of apples for all sorts of recipes. I met a woman there last year who was baking apple pies for recipes, planning on giving them as gifts…a total of 25 pies! Apple pies certainly are a great way to use Way’s apple bounty, but I recently had the opportunity to talk to Megan Coopey, who with her husband Jason are co-owners of Way Fruit Farm, about some other recipes for apples. Jason and Megan are two reasons to visit Way Fruit Farm, always friendly and helpful, and Megan was glad to help by giving me several fantastic recipes that would make a fantastic addition (or additions) to the Holiday table.
Continue Reading: Co-owner of Way Fruit Farm shares three favorite apple recipes
Posted by Jamie Oberdick on 12/05, 2013 at 11:13 AM
The first time I had apple dumplings I was seven. My uncle loved camping and this was the first time he asked me to go along. Now, he was my favorite uncle (shhhhh don’t tell the others) and getting to go with him had me excited for weeks before the trip. It was fall and the weather was turning colder so he wanted to get one last camping trip in before it started to snow. My uncle taught me all kinds of things about the woods and surviving and just enjoying nature. What I didn’t know was he had a favorite uncle too. Uncle Lloyd was old school and knew more about hunting and wood lore than I ever will and I’m a survival specialist. He did things around a camp without thinking that I never would have thought of to make life easier.
So when we went to go camping my uncle always made sure to stop off and visit with Lloyd before and after a camping trip to talk over where he was going and what he had seen. So we stopped off and they visited for an hour then we headed out to go camping. After a week in the woods I was ready to go home. I had learned a lot and had a lot of fun but the rock and twigs under my bed were winning and I wanted a real bed. So on our way home we stopped off to visit Lloyd. Now, I didn’t want to stop, I just wanted to go home. I didn’t want to not get invited back so I didn’t say anything but I fidgeted a lot, as kids will. Now his wife Dot noticed this and took me out to the kitchen for a bite.
What she sat before me was this large golden brown bowl of pure delight. APPLE DUMPLING! Why had I never seen one of these wonders before or even heard of them? I took my first bite and was hooked. The golden flaky pastry, the sweet glaze, the tender juicy apple and all the spices filled my mouth. Before I knew it my bowl was empty and like Oliver Twist I held out my bowl and said, “Please may I have another?” She laughed and put another in my bowl this time with a scoop of ice cream. How is it possible it was even better? Of course my uncle learned why I had never had one before. That much sweetness and an enclosed car combined with a long trip are not good combinations. I still love them and have included a recipe for them. Enjoy.
Continue Reading: Recipe: Apple dumplings warm the autumn soul
Posted by James Sechrengost on 11/12, 2013 at 09:35 AM
When you live in Southern California you start to miss some of the things from home. The thing I missed the most was the seasons. So-Cal had two seasons Hot and less hot. For the winter season they had some cooler days with occasional rain. So for Spring we had green. For summer it was brown. For fall more brown. Winter was brown and dreary.
Don’t get me wrong, you don’t have to shovel sunshine, so, I was happy for the most part. I did miss fall though. I love fall with its brilliant colors and cooler temperatures. It also has my favorite holiday, HALLOWEEN! Now I like the things that become available in fall for making pies such as apples, pears, sweet potatoes, and pumpkins. As you can imagine fresh apples were hard to find.
One day a friend of mine and I were talking about food, of course, when she asked me if I had ever been to Yucaipa. The blank look on my face must have told her everything she needed to know. So the next weekend she drove me over to Yucaipa, CA. Now Yucaipa has grown a lot since but back then they had apple orchards and had a fall festival celebrating apples. I was in my glory. Here was a place close by that had not only apples but seasonal leaf changes. For her help in finding this gem of the high desert I made her my Apple Cheesecake. I have included my recipe below but when ever I look at an apple my mind drifts back to that high desert city and it’s hidden treasure.
Posted by James Sechrengost on 10/21, 2013 at 09:29 AM
Editor’s Note: Nick Benard of Bellefonte is a new writer with Local Food Journey. Nick has a local food blog called the Culinary Pen, and is interested in home cheese making with local raw milk, curing meat from local farms, gardening, and home butchering. With this post, he talks about his love of a real Pennsylvania food, scrapple, and offers a recipe to make your own.
I love scrapple. Not just for the savory taste, but also for what it represents: a need to use up every part of an animal and stretch the meat as far as possible. For the uninitiated, scrapple is a mixture of cereal grains cooked in broth with pork meat. The grains can vary, depending on the region. The Philadelphia region is famous for buckwheat scrapple, oats are preferred in Ohio, and rice is traditional in the Carolinas. For me, I prefer the classic Pennsylvania Dutch use of dried corn, particularly Brisner’s Best, which is traditionally dried, roasted corn milled in Pennsylvania.
Continue Reading: How to make your own scrapple
Posted by Jamie Oberdick on 06/18, 2013 at 11:16 AM
The Saturday before last, Way Fruit Farm officially said “goodbye” to summer by launching into the fall season with the conclusion of the annual Apple Festival.
Continue Reading: Apple Festival at Way Fruit Farm
Posted by Brittany Smith on 10/31, 2012 at 01:59 PM
Second quarter, 30 seconds until the half, and the only thing standing between you and the end zone is your hungry belly. What better way to continue this season than by combining seasonal ingredients in a way sure to spike your taste buds
If you love fall and football as much as I do, check out this simple recipe for a sweet and tangy apple coleslaw that everyone will love. Serve it cold or atop your favorite pulled pork recipe to land an automatic first down every time.
Continue Reading: Apple Coleslaw: Tastebud Touchdown
Posted by Brittany Smith on 10/11, 2012 at 11:03 AM
Continue reading for some of our favorite apple recipes.
Continue Reading: Apple Recipe Contest
Posted by Emily Wiley on 09/11, 2012 at 01:46 PM
I wanted to do something slightly more savory with my recent bunch of rhubarb, which is tough because it is very tart and needs some sugar. I settled on the idea of something “applesaucey” and it was a hit with our grilled pork. It would be great with some strawberries added in (if you like the strawberry-rhubarb combo and are willing to part with your strawberries—but I’m not there yet.)
Continue Reading: Rhubarb Applesauce
Posted by Kristin Camplese on 05/30, 2012 at 08:00 AM
This thick and creamy soup is full of some of the season’s best flavors and would make any Thanksgiving table a more festive one.
Continue Reading: Sweet Potato and Apple Soup
Posted by Emily Wiley on 11/21, 2011 at 03:31 PM
Honeycrisp apples are crisp and sweet and ideal for fresh eating, as well as for cooking and baking. Our friends at Way Fruit Farm harvest Honeycrisp apples each year and may still have some left this season. For hours and directions to Way Fruit Farm, visit their website. Then enjoy this recipe for Apple Muffins. They can’t be beat served warm with a glass of milk.
Continue Reading: Apple Muffins
Posted by Steve Spanelli on 11/08, 2011 at 10:00 AM
This cake is tart and moist with the sweet crunch of raw sugar baked into the top. And it’s perfectly acceptable to enjoy a slice for breakfast.
Continue Reading: Spiced Apple Cake
Posted by Emily Wiley on 11/02, 2010 at 04:04 PM
Have you cooked with quinoa? If not, you should. Yes, it’s packed with protein and essential amino acids, but it’s also light and fluffy and mildly nutty. It provides the perfect canvas for a variety of fall flavor combinations: honey and berries, chicken stock and leafy greens, carrots and tart apples, even vegetarian meatballs.
Continue Reading: Apple Harvest Quinoa
Posted by Emily Wiley on 10/26, 2010 at 10:30 AM
‘Tis the season for squash! Try this savory dish with delicata squash (also known as sweet potato squash), apples, and thyme.
Continue Reading: Sauteed Delicata Squash with Apples and Thyme
Posted by Jessica Reilley on 10/07, 2010 at 11:06 AM
Here’s a recipe to add to your autumn arsenal. It’s tart and tangy and pairs well with slow-cooked pork and sweet pumpkin ale.
Continue Reading: Butternut Squash, Apple, Gorgonzola Gratin
Posted by Emily Wiley on 09/24, 2010 at 12:22 PM
Thank you to Kim Tait from Tait Farms for sharing her recipe for pork and apple meatballs. They would make a nice addition to your tailgating table, or they can be served over noodles as a main course.
What is your favorite fall recipe? Share it here.
Continue Reading: Pork and Apple Meatballs with Asian Plum Sauce
Posted by Emily Wiley on 09/21, 2010 at 12:41 PM
I have never enjoyed the overwhelming sweetness associated with desserts. When I was a little girl, my mother made this apple dish so I wouldn’t feel left out during dessert time. To this day, I have been working to recreate her recipe, and I think this is as close as I will ever get. It is a little tangy and a little sweet, just perfect for those of us who like a little bite to our desserts.
Continue Reading: Apples in Sweet Red Wine Sauce
Posted by Michele Frank on 09/01, 2010 at 02:54 PM
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