With Valentine’s Day right around the corner, many of you are thinking of giving something sweet to your sweetie. But what should you give? What about something chocolate? What about something homemade? I have just the answer, an answer that works with almost any…
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“There never was, and never will be, such a remedy for the tired, overworked human body as the pure, fresh air of the country,” wrote an author known as Mrs. A. Sherman Hitchcock in an article published in 1911. Picnics were nothing new at the time,…
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“Ah, pumpkin soup,” my husband said, walking into the kitchen. “Just like the pilgrims made.” He’s right. Taking a cue from the Native Americans, the first European settlers in North America did eat a lot of pumpkin, as this poem from 1630 illustrates: We have…
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At orchards, markets and farm stands all around Pennsylvania every August, produce is so abundant and flavorful that the Pennsylvania Vegetable Marketing and Research Program has named this month “Pennsylvania Produce Month.” Why does August bring such variety? This time of year, summer favorites…
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After the holiday season this year, I found myself with leftover fresh cranberries, and I thought vegan cranberry orange muffins might just be a delicious way to use them up! The orange in this recipe helped brighten our mood as winter darkness closed in. Summer…
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Family has long been a touchstone for chef J. Scott Martino of Lancaster-based Cortazzo Foods. When he left his full time job as a chef at The Restaurant at Donecker’s and devoted himself to making pasta sauce, he used his grandmother Marianina Cortazzo’s recipe for arrabiatta sauce…
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Nothing says fall better than acorn squash. All right, that’s silly, because acorn squashes can’t talk. Also, if food COULD talk, then acorn squashes would get an argument from apples in the fall. (Don’t even get me started on pumpkins.) Let’s begin again. Nothing…
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When it came time to plant your garden, let me guess? You planted a zucchini plant or maybe two or three. “I love zucchini bread!” you thought. “I’ll grill up zucchini with some chicken and it will be awesome!” you said. And let me…
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I had the pleasure of teaching a Tuesday-morning class about “low-carb cooking” in the Weaver’s Orchard Barn, always a beautiful setting on a summer day for a casual gathering of farm-market friends to learn and share ideas about cooking. I follow a vegan diet…
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On July 19, Brandon Hertzler and Rachel VanDuzer led a cooking class on cooking with mushrooms and Conebella Farm Cheese. Here are their recipes. Print Stuffed Mushrooms Author: Rachel VanDuzer Cook time: 25 mins Total time: 25 mins Serves: 15 Makes approx. 15 stuffed mushrooms Ingredients…
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