Today's Main ingredient

29/12/2023

A wonderful community offering from:

CABBAGE GIVEAWAY
SATURDAY 12/30
12 PM to 2 PM
@ Good Find Farm

What better way to welcome in the New Year than with cabbage?!?

Stop by, say hi, and grab some heads of cabbage to fill your New Year’s meal with good fortune ✨✨✨

Wishing prosperity to each and all of you this New Year!

02/11/2023

Main Street Farmers Market Returns this Saturday!

28/08/2023

This week farmers are harvesting SUMMER SQUASH, both yellow and zucchini! This summer squash extravaganza will provide you with the fiber you need for a healthy body and digestion.

Summer Squash: Yellow and Zucchini – serves 4
INGREDIENTS:
3 Tablespoons olive oil
1 medium onion, minced
1/2 pound small, young yellow squash, sliced into 1/4-inch-thick rounds
pinch of sugar
2 Tablespoons fresh lemon juice
1 clove garlic, minced
1 cup chardonnay or white vermouth
1 teaspoon ground coriander
Salt and freshly ground black pepper
1/3 cup minced parsley

Step 1 – Heat olive oil in a large skillet over medium heat.

Step 2 – Add the onion and sauté until it begins to brown, 7 to 8 minutes.

STEP 3 – Add the summer squash and zucchini, tossing to coat with oil and onions.

STEP 4 – Pour in the wine and season with coriander seeds, salt, pepper, and sugar.

STEP 5 – Cover the pan and simmer over medium-low heat until the squash is tender and about half the wine has evaporated, about 10 minutes.

STEP 6 – Remove the squash mixture from the heat and toss gently with lemon juice, garlic, and parsley.

STEP 7 – Cover the pan and set aside until ready to serve. Serve warm or at room temperature.

To listen to a podcast about Today’s Main Ingredient, Summer Squash, and for more information about squash please visit this link:
https://seedsgroup.net/podcast/zucchini/

To access both new and old recipes, follow the link below:
https://seedsgroup.net/blog/todaysmainingredient/

14/08/2023

Today's Main Ingredients are Cabbages and Leeks! Farmers are harvesting these low calorie vegetables provide high amounts of antioxidants and have an astounding nutrient profile! 🥬

Cabbage and Leeks – serves 6
INGREDIENTS:
PREPARATION: About 55 Minutes
2 medium cabbages (each about 2 ½ pounds) with outer leaves
2 Tablespoons unsalted butter
4 cups cleaned, chopped leek, white part only (4 to 5 medium leeks, depending on their size)
2 cups chicken broth

Step 1 – Remove outer leaves from cabbages and set aside. Cut each cabbage in half through the stem end. Cut out and discard center cores. Cut cabbage into ¼-to-½-inch-wide strips.

Step 2 – Heat butter in a large, heavy skillet (or 2 medium skillets) over medium heat

Step 3 – Add leeks and sauté,
stirring constantly, until softened, 3 to 4 minutes, add cabbage and cook, stirring, until softened 6 to 8
minutes.

Step 4 – Add broth, 1 ½ teaspoons salt, stirring often until cabbage is tender, about 15 minutes. (Cabbage can be prepared 2 hours ahead to this point. Cool, cover loosely with foil and leave at cool room temperature. Reheat over medium heat, stiffing constantly.)

Step 5 – About 1 minute before cabbage is done, place reserved cabbage leaves over the mixture in skillet(s) for about 1 minute, or until they turn bright green; watch carefully. Remove leaves and set aside. Stir in cheese.

Step 6 – Taste and add more salt if needed.

Step 7 – To serve, arrange blanched cabbage please on a serving platter. Mound cooked cabbage on top.

Variation: – You can make this dish nice and spicy by adding about ¼ teaspoon red pepper flakes when you add the chicken broth and salt in the second step of the recipe.

To listen to a podcast about Today’s Main Ingredient, Cabbage, and for more information about cabbage please visit this link:
https://seedsgroup.net/podcast/cabbage/

To listen to a podcast about Today’s Main Ingredient, Leeks, and for more information about leeks please visit this link:
https://seedsgroup.net/podcast/leeks/

To access both new and old recipes, follow the link below:
https://seedsgroup.net/blog/todaysmainingredient/

17/07/2023

This week farmers are harvesting Mushrooms! These delicious mushrooms provide a great source of several vitamins and high levels of calcium for a healthy body!

INGREDIENTS – Serves 6

1 ounce dried porcini mushrooms
¼ pound pancetta (Italian cured bacon), cut into 1/8-inch dice
2 Tablespoons extra-virgin olive oil
¼ cup pine nuts (also called pinoli)
1 large garlic clove, minced
1 small onion, minced
1 pound mushrooms, wiped clean and sliced thin
Salt & pepper
¼ cup Marsala
¼ cup chopped parsley

STEP 1 – In a small bowl, cover the dried porcini with arm water and let soak at least 30 minutes.
STEP 2 – Drain, strain soaking liquid through washed cheesecloth or a coffee filter, and reserve.
STEP 3 – Rinse the mushrooms well to remove all sand, discard any tough pieces, dry, and coarsely chop. Set aside.
STEP 4 – In a large sauté pan, cook the pancetta in the olive oil until slightly crisped. Remove with a slotted spoon.
STEP 5 – Add the pine nuts to the pan and cook over low heat until just golden.
STEP 6 – Remove with a slotted spoon and reserve with the pancetta.
STEP 7 – Add the garlic and onion to the pan and cook over low heat until softened.
STEP 8 – Add the reserved porcini, the fresh mushrooms, salt, and pepper, and turn the heat to thigh.
STEP 9 – When the mushrooms release their juices, add ½ cup reserved soaking juices and the Marsala, and educe the liquid until it just glazes the mushrooms.
STEP 10 – Seti in the parsley, pancetta and pine nuts, and correct the seasoning. Serve hot.

Note: Though dried mushrooms can be expensive, a very small amount is
all that’s needed to flavor this whole dish.
Options: Serve over pasta or egg noodles… add to scrambled eggs
If serving over pasta (penne is a good choice), increase the oil in the recipe to 1/3 cup. Toss the finished dish with 1 pound cooked pasta.

To listen to a podcast about Today’s Main Ingredient, Mushrooms, and for more information about mushrooms please visit this link: https://seedsgroup.net/podcast/mushrooms/

To access both new and old recipes, follow the link below:
https://seedsgroup.net/blog/todaysmainingredient/

10/07/2023

This week local farmers are harvesting Garlic! Enjoy Today's Main Ingredient, Garlic, which will add some unique flavor to your summer dishes.

INGREDIENTS- One head per person
Olive oil or butter

STEP 1 – Preheat oven to 350°F.
STEP 2 – Rub off the outer papery skins, leaving the cloves encased in the last layer.
STEP 3 – Cut a thin (1/4-inch) slice from the top of each head of garlic; discard.
STEP 4 – Set the heads upright in an oiled baking dish, spoon a little olive oil over them or place a k**b of butter on each, then add a few tablespoons of water to the dish.
STEP 5 – Cover tightly with foil.
STEP 6 – Bake for 45 minutes, then remove the foil and bake 30 minutes more, until the garlic is completely soft inside.
STEP 7 – Squeeze a clove open just to be sure.

To listen to a podcast about Today's Main Ingredient, Garlic, and for more information about garlic please visit this link: https://seedsgroup.net/podcast/garlic/

To access both new and old recipes, follow the link below:
https://seedsgroup.net/blog/todaysmainingredient/

03/07/2023

This week farmers are harvesting sugar snap peas! You can now find a NEW RECIPE for Sugar Snap Peas with Scallions and Dill. Enjoy this new deliciously fresh recipe this summer!

INGREDIENTS – Serves 4
1 pound sugar snap peas, strings removed (See video link below*)
6 scallions, including a few inches of the greens, finely sliced
Salt & freshly ground pepper
1 Tablespoon butter
2 Tablespoons chopped dill or another fresh herb such as mint or basil

STEP 1 – Put whole, stringed peas in a skillet with the scallions, a pinch or two of salt, butter, and enough water to cover the bottom of the pan.
STEP 2 – Cook until bright green and crisp/tender. They cook quickly, so after a minute or two, taste one to be sure.
STEP 3 – Taste for salt, season with a little pepper, and add the dill.

* How to remove strings from sugar snap pea pods: https://youtu.be/nCVmbLupB-c

To listen to a podcast about Today's Main Ingredient, Peas, and for more information about peas please visit this link: https://seedsgroup.net/podcast/peas/

To access both new and old recipes, follow the link below:
https://seedsgroup.net/blog/todaysmainingredient/

06/08/2022

We look forward to seeing you on Saturday!

13/04/2022

An excellent opportunity to support the programs of Sustainable Energy Education and Development Support (SEEDS) and to harvest your own ramps!

Use this link to register: www.eventbrite.com/e/ramps-u-pick-tickets-287975180517?discount=SEEDS

Bring your friends and family to Delaware Valley Ramps in Equinunk, PA to celebrate the arrival of spring by harvesting your own bounty of ramps while supporting the our programs at SEEDS!

Ramps are the first edible green plant of spring. Also known as wild leeks, they are related to garlic and onions and grow wild in the forests of the Upper Delaware River watershed.

Participants will learn how to harvest, wash and store ramps and sustainably manage their forest for healthy resilient ramps growth. Recipes will be available to take home to cook up the ramps dug. Tools and equipment are provided on site right on the Delaware River.

For more information, and to purchase tickets to benefit SEEDS, use this link: ramps-u-pick.eventbrite.com?discount=SEEDS.

04/04/2022

Yes!!

With fuel costs going up, the more traveling your food does, the more expensive it will be. Most plastic packaging is made from petroleum products, which also increases your cost.

Reduce food miles. Reduce packaging. Buy local.

16/03/2022

Are you passionate about sustainability and helping your community? Then this opportunity is for you! SEEDS is hiring a part-time program coordinator to lead our summer The Energy Awareness Action Movement (TEAAM) initiative in Lackawanna County. Curious? Check out the link below!

For full press release and job posting: https://seedsgroup.net/news/seeds-seeks-coordinator-to-lead-home-energy-assessment-program-in-lackawanna-county/

11/03/2022

14/02/2022

Happy Valentine's Day from TMI and SEEDS to you!

15/11/2021

Looking for some new ideas for the holiday table. Our chefs & caterers and our farmers, too, have shared many interesting twists on your favorite vegetable recipes. Check out the entire 26-week season of podcasts.
https://feed.podbean.com/todaysmainingredient/feed.xml

Today's Main Ingredient, a weekly podcast, is designed to help you bring fresh local food from the farm to your table. Each week, host Mikki Uzupes interviews a farmer about some of the ins and outs of growing the featured vegetable, and a foodie -- chef or caterer -- about how to prepare and store....

27/09/2021

Nothing BEETS a new episode of TMI! Today's Main Ingredient is BEETS!

Host Mikki Uzupes interviews farmer Liz Krug of Fullers Overlook Farm in Waverly, PA, and Chef Joe Infante of Tick Tocks on Terrace in Honesdale, PA, about beets, and Dietitian Carel Kneier talks about how this vegetable can be helpful for athletes.

Check out the full episode and more exclusive Today’s Main Ingredient podcast episodes at seedsgroup.net/blog/todaysmainingredient/.

You can also listen to full episodes Sunday mornings on two Honesdale-based radio stations: WDNH (95.3 FM) at 7:05 a.m. and WYCY (105.3 FM) at 7:20 a.m.

24/09/2021

FYI

Yippee - fresh food!

22/09/2021

This episode is SLAW-some! LETTUCE know if you listen...Today's Main Ingredient is CABBAGE!

Host Mikki Uzupes discusses cabbage with farmer Greg Swartz of Willow Wisp Organic Farm in Damascus, PA, and Foodie Lori Fogg, creator of A Coalcracker in the Kitchen. Dietitian Carol Kneier of Wayne Memorial Hospital talks about about this versatile, low-calorie vegetable.

Check out the full episode and more exclusive Today’s Main Ingredient podcast episodes at seedsgroup.net/blog/todaysmainingredient/.

You can also listen to full episodes Sunday mornings on two Honesdale-based radio stations: WDNH (95.3 FM) at 7:05 a.m. and WYCY (105.3 FM) at 7:20 a.m.

11/09/2021

This episode is kind of a big DILL...take some THYME to listen to it! Today's Main Ingredient is HERBS!

Host Mikki Uzupes discuss a variety of herbs with Gudrun Feigl, owner of Mount Pleasant Herbary and Foodie Marcia Dunsmore of Myrtle Avenue Bakehouse in Hawley. Dietition Carol Kneier of Wayne Memorial Hospital talks about their nutritional properties and what they can add to healthy, balanced diet.

Check out the full episode and more exclusive Today’s Main Ingredient podcast episodes at seedsgroup.net/blog/todaysmainingredient/.

You can also listen to full episodes Sunday mornings on two Honesdale-based radio stations: WDNH (95.3 FM) at 7:05 a.m. and WYCY (105.3 FM) at 7:20 a.m.

06/09/2021

Not to be CORNY but we think you should lend an EAR to this week's episode...Today's Main Ingredient is SWEET CORN!

Host Mikki Uzupes talks with farmer Matt Schaffer of Matt's Farm Market and Chef Ben Cooper from Here & Now Brewing Company in Honesdale about sweet corn and Dietitian Carol Kneier of Wayne Memorial Hospital discusses some of the surprising ways corn is good for us, especially in a healthy, balanced diet.

Check out the full episode and more exclusive Today’s Main Ingredient podcast episodes at seedsgroup.net/blog/todaysmainingredient/.

You can also listen to full episodes Sunday mornings on two Honesdale-based radio stations: WDNH (95.3 FM) at 7:05 a.m. and WYCY (105.3 FM) at 7:20 a.m.

04/09/2021

Loading signs up for the market reminded me to remind you....
LAST CHANCE TO ENTER THE GIVEAWAY!!! The drawing is at high noon. Come on down and see who the lucky winners will be, maybe one of them will be you!

29/08/2021

Never been a fan of eggplant? Check out this EGGcellent tip in this week's episode and you may feel differently...Today's Main Ingredient is EGGPLANT!

Host Mikki Uzupes discusses the secrets to good eggplant with farmers Andy Curtis and Lily Allgood of Journey's End Farm in Newfoundland and Chef Caleb Johnson of Native Food & Drink in Honesdale. All of whom have been converted to fans of eggplant... done right.

Check out the full episode and more exclusive Today’s Main Ingredient podcast episodes at seedsgroup.net/blog/todaysmainingredient/.

You can also listen to full episodes Sunday mornings on two Honesdale-based radio stations: WDNH (95.3 FM) at 7:05 a.m. and WYCY (105.3 FM) at 7:20 a.m.

23/08/2021

The weather may have cooled down a bit the last few days, but the podcast is HEATING UP as we discuss PEPPERS in this week's episode...Today's Main Ingredients are PEPPERS, both sweet and spicy!

Host Mikki Uzupes interviews farmer Roger Hill of Treeline Farm in Dyberry Township and Foodie Alaina Propst of Here & Now Brewing Company on Main Street in Honesdale about peppers, both the sweet and hot varieties. Dietitian Carol Kneier tells us about the the nutritional content of all peppers and the special medicinal quality of the really spicy ones.

Check out the full episode and more exclusive Today’s Main Ingredient podcast episodes at seedsgroup.net/blog/todaysmainingredient/.

You can also listen to full episodes Sunday mornings on two Honesdale-based radio stations: WDNH (95.3 FM) at 7:05 a.m. and WYCY (105.3 FM) at 7:20 a.m.

20/08/2021

SQUASH your plans now and listen to this week's episode...Today's Main Ingredient is ZUCCHINI & SUMMER SQUASHES!

In this episode, Host Mikki Uzupes interviews Stan Bialecki who grows vegetables hydroponically and otherwise at Bialecki Farms in Lakewood, and Jamie Stunkard of Nature's Grace Health Foods & Deli in Honesdale, about the prolific Zucchini and its other Summer Squash cousins. Dietitian Carol Kneier of Wayne Memorial Hospital talks about the wonders of Zoodles (zucchini noodles) as a pasta substitute and more.

Check out the full episode and more exclusive Today’s Main Ingredient podcast episodes at seedsgroup.net/blog/todaysmainingredient/.

You can also listen to full episodes Sunday mornings on two Honesdale-based radio stations: WDNH (95.3 FM) at 7:05 a.m. and WYCY (105.3 FM) at 7:20 a.m.

19/08/2021

Caleb is was our guest chef for the Radishes episode and will be appearing again soon!

We recently sat down with the husband and wife team behind Native in Honesdale to find out more of their story and why they love calling NEPA home.

15/08/2021

We're BERRY excited about last week's episode of Today's Main Ingredient! Our mouths are watering just from this clip discussing some tasty treats made with berries!

Host Mikki Uzupes discusses blueberries with Bobby Morgan of The Paupack Blueberry Farm in Pike County and Chef Donna Fitzgerald Vannan, owner of Maximum Zen Bakery in Clarks Summit, PA, talks about using summer berries for sweet and savory dishes. Dietitian Carl Kneier of Wayne Memorial Hospital illustrates why a cup of berries is a nutrition-packed sweet treat.

Check out the full episode and more exclusive Today’s Main Ingredient podcast episodes at seedsgroup.net/blog/todaysmainingredient/.

You can also listen to full episodes Sunday mornings on two Honesdale-based radio stations: WDNH (95.3 FM) at 7:05 a.m. and WYCY (105.3 FM) at 7:20 a.m.

30/07/2021

A new episode has LEEKED...Today's Main Ingredient is LEEKS!

Next time you're craving onions, consider using leeks! Host Mikki Uzupes discusses leeks with farmer Tammy Preble of Fertile Valley Farm and on-farm store manager at Wolf Spring Farms and Executive Chef Keegan Marchand of the French Manor Inn and Spa in South Sterling. Dietitian Carol Kneier talks about the antioxidant and anti-inflammatory properties of leeks and other members of the allium family.

Check out the full episode and more exclusive Today’s Main Ingredient podcast episodes at seedsgroup.net/blog/todaysmainingredient/.

You can also listen to the full episode THIS Sunday morning on two Honesdale-based radio stations: WDNH (95.3 FM) at 7:05 a.m. and WYCY (105.3 FM) at 7:20 a.m.
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24/07/2021

NEW EPISODE ALERT: Today's Main Ingredient is KOHLRABI!

Host Mikki Uzupes discusses Kohlrabi and the important economic role of farmers markets with Farmer Anita Avvisato of Far Away Farms in Cherry Ridge and Today's Main Ingredient Producer Jane Bollinger. Dietitian Carol Kneier of Wayne Memorial Hospital shares nutrition information about this unusual and versatile vegetable.

Check out the full episode and more exclusive Today’s Main Ingredient podcast episodes at seedsgroup.net/blog/todaysmainingredient/.

You can also listen to the full episode THIS Sunday morning on two Honesdale-based radio stations: WDNH (95.3 FM) at 7:05 a.m. and WYCY (105.3 FM) at 7:20 a.m.
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17/07/2021

BONUS CONTENT ALERT: Today's Main Ingredient is MUSHROOMS!

In this TMI audio extra, Chef Jeff Thomson from The Lodge at Woodloch tells Host Mikki Uzupes how he makes a dry rub for meat out of dried porcini dust!

Visit seedsgroup.net/blog/todaysmainingredient/ for recipes and more!

You can also listen to the full episode THIS Sunday morning on two Honesdale-based radio stations: WDNH (95.3 FM) at 7:05 a.m. and WYCY (105.3 FM) at 7:20 a.m.
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15/07/2021

NEW EPISODE ALERT: Today's Main Ingredient is MUSHROOMS!

Host Mikki Uzupes talks with Farmer Bryan Roff of Marley's Organic Mushrooms near Milford and Chef Josh Thomson of The Lodge at Woodloch discuss the wonders of mushrooms. Dietitian Carol Kneier of Wayne Memorial Hospital and Health System discusses the nutritional and medicinal value of these amazing "fruits" of fungi.

Check out this episode and more exclusive Today’s Main Ingredient podcast episodes at seedsgroup.net/blog/todaysmainingredient/.

You can also listen to the full episode THIS Sunday morning on two Honesdale-based radio stations: WDNH (95.3 FM) at 7:05 a.m. and WYCY (105.3 FM) at 7:20 a.m.
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12/07/2021

"A healthy crop is the byproduct of a healthy soil."

Did you listen to Episode 2 on Lettuce and Salad Greens? Host Mikki Uzupes discusses these nutrient-packed vegetables with farmer Greg Swartz and foodie Tannis Kowalchuk of Willow Wisp Organic Farm in Damascus. Greg discusses the importance of soil health and Tannis offers some awesome salad dressing recipes!

Check out the full episode and more exclusive Today’s Main Ingredient podcast episodes at seedsgroup.net/blog/todaysmainingredient/.
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