Friday, September 4, 2015
     

Food

Wednesday, August 19, 2015

August is Pennsylvania Produce Month.

If you're interested in eating locally grown foods, there's no time like the present.

According to the Pennsylvania Vegetable Marketing and Research Program, Pennsylvania's 3,950 vegetable growers plant 49,400 acres to produce more than 280,000 tons of vegetables for fresh and processing use.

Sweet corn is Pennsylvania's largest vegetable crop.

Growers plant about 14,700 acres per year ranking the state as the seventh largest producer of fresh market sweet corn.

Wednesday, August 19, 2015
Dave Fuller of Mahoning Township is purchasing fresh vegetables from A+ Produce owners Avery Oprey and Amber Coleman.

August is Pennsylvania's produce month and midsummer is the perfect time to stock up on fresh farm-to-table tasty treats.

The support for local and small business has grown over the years, with so many Americans looking to change to a healthy lifestyle many residents have turned to their local farm stands to provide veggies and fruits at reasonable prices.

In-season vegetables such as sweet corn, tomatoes and squash are summer backyard barbecue staples.

Wednesday, August 5, 2015
This July 13, 2015 photo shows a soft shell crab before breading in Concord, N.H. This dish is from a recipe by Sara Moulton. (AP Photo/Matthew Mead)

The first time I tasted soft-shell crabs I was a little girl attending the 1964 New York World's Fair. Looking back, I don't know where I found the courage.

Not only wasn't I a fan of seafood or shellfish, but this weird new item looked like a giant spider. Let's say, then, that I closed my eyes before I took a bite. Wow! Crispy and sweet, that soft-shell crab was one of the best things I'd ever eaten.

I have loved them ever since and make a point of preparing them every year when they come into season between late spring and early fall.

Wednesday, July 29, 2015
This July 13, 2015 photo shows grilled gochujang chicken thighs with feta and fresh mint in Concord, N.H. The gochujang has kick, but doesn't overwhelm, being both salty and savory with a touch of sweetness. (AP Photo/Matthew Mead)

For many years, I was hooked on Thai red curry paste, a thick, unctuous seasoning that packs a little heat and a lot of savory deliciousness. It's great whisked into vinaigrettes and marinades, smeared straight up onto steaks and chicken, blended into meatloaf and burgers, even pureed into hummus.

Wednesday, July 29, 2015
This June 22, 2015 photo shows weekend lemon chicken diner in a bag in Concord, N.H. Chicken legs and thighs are luscious in texture and full of flavor and protein. They also are much lower in saturated fat than most cuts of red meat, and they offer more iron per serving than chicken breasts. This dish is from a recipe by Melissa d‡-Arabian. (AP Photo/Matthew Mead)

Life is busy. We don't always have the luxury of thumbing through our favorite cookbooks, marking appealing recipes with sticky notes for dinners sometime off in the future when we will somehow have time to salt-cure a cod or dry-age a side of beef in our garage fridge.

Sometimes, we just need to get dinner on the table. It doesn't have to be fancy, but it should still be tasty and nutritious.

Enter the chicken leg and thigh!

Wednesday, July 22, 2015
Fresh  blueberries

July marks National Blueberry Month and this year marks 100 years since the first blueberries were commercially sold out of Whitesbog, New Jersey.

Today, blueberries offer a wide variety of beneficial properties, in addition to being sweet treats for warm summer days.

They are not only a staple in the White House kitchen garden, but on chefs' and celebrities' plates around the country.

Wednesday, July 15, 2015
AP Photo/Matthew Mead Chickpea Crust Pizza Margherita is ready for the oven.

If there's a more basic and universally loved dish than pizza, I can't name it. Bread, cheese and tomatoes ... Perfect!

Unless, that is, you're one of those poor souls who is sensitive to gluten.

Happily, here's a pizza that swaps out the traditional Italian wheat-based crust for a chickpea "flour" crust that's popular in many parts of the world. And it's just in time for the start of tomato season.

Wednesday, July 8, 2015
Chocolatly Chip Ice Cream Sandwich Pops

If you love ice cream, it doesn't matter what time of year it is, you'll eat it.

But when it's hot and humid, and you want something to cool off your inside, if not your outside, then it's got to be ice cream.

And homemade ice cream treats? Even better.

These recipes from QVC's David Venable are just too tempting.

Peaches and cream

Wednesday, July 1, 2015
This June 8, 2015 photo shows grilled pineapple fruit salad in Concord, N.H. (AP Photo/Matthew Mead)

Want an easy way to add a little punch to your otherwise humdrum fruit salad? Just add some heat.

In this case, we tossed pineapple rings on the grill for just 4 to 5 minutes per side. The intense heat of the flames caramelizes the natural sugars of the pineapple and adds a smoky char. Once the pineapple rings come off the grill and cool a bit, they can be chopped and tossed with all the usual fruit salad suspects.

Wednesday, July 1, 2015
This June 8, 2015 photo shows bratwurst grinders with apple, cheddar and sauerkraut in Concord, N.H. (AP Photo/Matthew Mead)

Anybody can grill a hot dog, slap it on a bun and dump on the usual ketchup and mustard.

So how about going a bit beyond the ordinary this July Fourth?

Rather than your basic dog, up the ante by grilling up bratwurst sausages or peppery kielbasas. They are bigger, meatier and way more flavorful.

For toppings, we went decidely German, filling our buns with sauerkraut, cheese and sautéed apple.

Bratwurst grinders with apple, cheddar and sauerkraut

1 tablespoon caraway seeds

1 large apple, peeled, cored and diced

1 teaspoon sugar