For me, one silver lining to this pandemic shutdown is the return of a communal midday meal. My familial pandemic pod includes–in addition to me–my husband and my 24-year-old daughter, who moved home just as stay-at-home orders commenced. Both my…
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…
“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…
People have loved to cook with pumpkins for millennia. In fact, archeological sites in North America and Central America have unearthed evidence of pumpkin seeds from thousands of years ago. With such a long history of cooking with pumpkins, it’s…
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…
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…
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…
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.)…
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…
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…