Local Food Journey

beets, cranberries, garlic, leeks, mushrooms, parsnips, pears, potatoes, squash, turnips, winter squash

All Posts by Jessica Reilley

Vegetable Broth

During this time of year, I often have a lot of vegetables hanging out in my refrigerator. What is one of the easiest ways to use up 5 lbs. of turnips, carrots, beets, squash, onions, and garlic? Vegetable broth. This recipe is highly adaptable; start with the one below and add in any extra veggies you have laying around. It will be perfect for risottos and sauces throughout the winter.

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Posted by Jessica Reilley on 10/20, 2010 at 11:27 AM

Sauteed Delicata Squash with Apples and Thyme

‘Tis the season for squash! Try this savory dish with delicata squash (also known as sweet potato squash), apples, and thyme.

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Posted by Jessica Reilley on 10/07, 2010 at 11:06 AM

Roasted Acorn Squash

Fall is here! Which means it’s time for squash. Acorn squash, in particular, has great flavor and only requires a small amount of prep time to create a delicious side dish.

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Posted by Jessica Reilley on 09/23, 2010 at 01:13 PM

Roasted Cabbage

We love to roast vegetables—it’s our favorite way to enjoy them. The high, dry heat of the oven caramelizes the sugars in the vegetables and highlights their natural sweetness. You can roast tomatoes, asparagus, eggplant, cauliflower, broccoli, cabbage, beets, and most root vegetables.

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Posted by Jessica Reilley on 09/08, 2010 at 04:30 PM

New Potatoes with Roasted Garlic Vinaigrette

This quick recipe is a tangy, savory way to spice up roasted potatoes.

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Posted by Jessica Reilley on 08/02, 2010 at 01:25 PM

Creamy Cilantro-Lime Slaw

This light, creamy dressing is great not only on cabbage and coleslaw, but also on salads and fresh vegetables, like cucumbers.

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Posted by Jessica Reilley on 07/26, 2010 at 03:00 PM

Garlic Scape Pesto

We received about half a pound of garlic scapes two weeks ago from our CSA. Even though I’ve seen and heard of scapes, I wasn’t sure what part of the garlic plant the scape came from.

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Posted by Jessica Reilley on 07/12, 2010 at 03:45 PM

Pea and Mint Risotto

Do you have mint growing in your garden? Pair it with summer peas for a hearty risotto.

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Posted by Jessica Reilley on 07/05, 2010 at 11:47 AM

Caramelized Tofu over Sautéed Greens

This nutritious one pan meal is provided by Jessica from Gilbertsville, Pa.

Do you have a favorite seasonal recipe to share? Complete our form, and we’ll feature your recipe on the Local Food Journey.

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Posted by Jessica Reilley on 06/25, 2010 at 10:24 AM

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Food Stories from NPR

Does Offering Smaller Portions At Restaurants Help People Eat Less?

February 08, 2012

Asking for less food isn't something most people think about when ordering from a menu. A new study suggests that asking people if they want less food and, in turn, fewer calories, before they order is key.

Skip The Spoon: Babies May Eat Better When They Feed Themselves

February 08, 2012

Babies who feed themselves finger food were more likely to prefer bread and pasta to sweets, according to a new study. And spoon-fed babies were more likely to be obese.

Recall Reveals An Egg's Long Path To The Deli Sandwich

February 08, 2012

More than one million eggs have been recalled since late January for possible contamination with listeria. Deli foods like cold cuts and hard-boiled eggs are often kept for weeks before they are used in the refrigerator, where listeria can grow like wildfire.

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