August 1, 2021

sushibarbluefin

Do it with Food.

PA. Farm Show food recipes

9 min read

OF COURSE, WITH DESSERT. MATT: YOU CANNOT HAVE THE FARM SHOW WITHOUT THE ANIMALS, BUT YOU CANNOT HAVE IT WITHOUT THOSE MILKSHAKES. EVEN THOUGH THE SHOW IS VIRTUAL, YOU CAN GET THOSE FARM SHOW MILKSHAKES FROM HOME. TO DO THAT, GET ONE OF THESE. IT IS THE MILKSHAKE BY THE SCOOP ICE CREAM, FROM THE P.A. DAIRY MAN. YOU CAN GET ONE OF THESE IN VANILLA OR CHOCOLATE, YOU CAN EASILY TURN IT INTO A MILKSHAKE. THAT IS WHAT WE ARE GOING TO DO. ALL YOU DO IS TAKE A FEW SCOOPS OF THE ICE CREAM INTO YOUR BLENDER, AND THEN TO TURN IT INTO A MILKSHAKE, JUST ADD A LITTLE BIT OF MILK. THERE YOU GO, AND THIS IS A VANILLA MILKSHAKE YOU ARE MAKING. YOU CAN ADD A FEW DROPS OF VANILLA EXTRACT. NOW WE WILL BLEND THIS ALL TOGETHER. BEFORE LONG WE WILL HAVE A MILKSHAKE. THERE WE GO. JUST A FEW SECONDS IS ALL IT TAKES. AND YOU CAN GET THE MILKSHAKE WITHOUT STANDING IN THOSE LONG LINES FOR HERE YOU GO. LOOKS PRETTY GOOD TO ME. THIS IS ONE WAY YOU CAN GET YOUR FARM SHOW MILK SHA

Pennsylvania Farm Show food recipes, cooking segments

WGAL News 8 Pa. Farm Show coverage for 2021


One of the best parts of the Pennsylvania Farm Show, year in and year out, is all of the delicious, mouth-watering, scrumptious food!Unfortunately, the coronavirus pandemic has forced the show to go virtual this year. However, WGAL’s Matt Barcaro has found a way to help you still get a taste of the Farm Show right at home. He reached out to the makers of some of the most popular treats to get their recipes and many shared them. This week, Matt will be doing cooking segments on WGAL News 8 to show you how to make some of this Farm Show fare. We’ll post each recipe on this page in case you want to try the treats in your kitchen. Friday’s recipe: Farm Show Milkshakes from the Pa. Dairymen’s new ice cream, COWABUNGAVanilla shake ingredients: 4 scoops COWABUNGA vanilla ice cream1 to 1 1/2 cups PA milk (depending on desired thickness)Optional for vanilla: 1 tablespoon vanilla extractChocolate shake ingredients:4 scoops COWABUNGA chocolate ice creamPA Chocolate milk for a really chocolate shake Or use regular milk and add Hershey’s chocolate syrup to desired chocolate taste you want ( approx 1/2 cup PA milk to 1/4 cup Hershey’s syrup)Directions:In a blender, combine ice cream, milk and vanilla if using. Blend until smooth. Enjoy!COWABUNGA ice cream is available at all nine Karns Food Stores and Stauffers of Kissel Hill Fresh Food Stores while supplies last.Thursday’s recipe: Chicken Corn Soup from the Pa. Vegetable Growers AssociationIngredients:1 medium onion, chopped2 celery ribs, chopped1 cup shredded carrots2 pounds chicken, cubed3 chicken bouillon cubes1 teaspoon salt1/4 teaspoon pepper12 cups water2 cups uncooked egg noodles2 cups fresh corn (can also use canned)1/4 cup butterDirections:Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.Wednesday’s recipe: Pulled Pork Sandwiches from the PA Pork Producers CouncilIngredients:5 pounds boneless blade pork roast1 1/2 teaspoons smoked paprika2 teaspoons black pepper1 teaspoon cayenne1 teaspoon dried thyme1 teaspoon garlic powder1/2 teaspoon salt1 cup watersandwich bunsDirections: Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.For more recipes with pulled pork, go here.Tuesday’s recipe: Smoked Trout Chowder from PennAg IndustriesThis recipe makes 1 gallon of soup. Ingredients: Extra virgin olive oil8 ounces double smoked bacon, diced small2 large yellow onions finely diced4 stalks celery1 bay leaf1 sprig fresh thyme4 ounces unsalted butter1 cup all-purpose flour2 1/2 quarts natural clam broth6 large Yukon gold potatoes, scrubbed and cut in a uniform dice1.5 quarts heavy cream, reduced by halfTabasco sauce3 or 4 Limestone Springs trout filets, brined, smoked and flaked1 small bunch flat leaf parsley, washed, dried and coarsely choppedSea salt and freshly ground black pepperDirections:Heat up a large, heavy-bottomed sauce pot and when it is warm, add oil to just cover the bottom of the pan. When the oil is warm, add the bacon and render it in the pot until it just begins to turn crispy. Using a slotted spoon, remove the bacon from the pot and reserve. Add the diced celery and onions to the pot and sweat them over a low flame until they have become very soft and opaque, about 10 to 15 minutes. When the vegetables are cooked, there should be an abundant amount of fat swimming in the pan. Supplement with unsalted butter and melt. Stir well to combine and then sprinkle the vegetables with flour and stir together, slowly adding flour until the fat and vegetables become a paste like peanut butter in consistency. Cook the paste together over a low flame for about ten minutes or so, stirring frequently and allowing the roux to brown very slightly.While you are cooking the roux, warm the clam broth and add the bay leaf and thyme. Put the roux into a heavy gauge pot, add the warm broth and beat with a whisk to incorporate the roux and the broth. Scrape the bottom of the pot well to make sure to incorporate all the roux into the chowder, and cook together stirring constantly for about twenty minutes or until the floury taste has dissipated. Add the potatoes, stir well to combine, and cook until the potatoes are tender. Add the reduced heavy cream and cook until the chowder comes together. Season with Tabasco and just before serving, add the trout, parsley and bacon. Stir, taste, add salt and pepper as needed and enjoy! Monday’s recipe: Farm Show Mushroom Salad from the Mushroom Farmers of PennsylvaniaIngredients:3 lbs. fresh button mushrooms, quartered and sliced1 c. chopped celery1/2 c grated carrots 1/3 c. chopped onions3 to 4 oz. pitted olives chopped1/3 c. olive oil1/4 c. apple cider vinegar2 Tbsp. lemon juiceDirections:In a 4-quart saucepan, add 2 inches of water, 1 Tbsp. salt and the lemon juice. Bring to a boil, add washed mushrooms, and bring to a boil again. Drain and dry.In a large bowl, combine the other ingredients. Add the mushrooms and serve. Farm Show memoriesAgain, because of the challenges with the show this year, Matt and his photographer Kenny Maryott also put together a Top 10 list of Farm Show memories from recent years. You can watch all of them here.

One of the best parts of the Pennsylvania Farm Show, year in and year out, is all of the delicious, mouth-watering, scrumptious food!

Unfortunately, the coronavirus pandemic has forced the show to go virtual this year. However, WGAL’s Matt Barcaro has found a way to help you still get a taste of the Farm Show right at home. He reached out to the makers of some of the most popular treats to get their recipes and many shared them. This week, Matt will be doing cooking segments on WGAL News 8 to show you how to make some of this Farm Show fare. We’ll post each recipe on this page in case you want to try the treats in your kitchen.

Friday’s recipe: Farm Show Milkshakes from the Pa. Dairymen’s new ice cream, COWABUNGA

Vanilla shake ingredients:

  • 4 scoops COWABUNGA vanilla ice cream
  • 1 to 1 1/2 cups PA milk (depending on desired thickness)
  • Optional for vanilla: 1 tablespoon vanilla extract

Chocolate shake ingredients:

  • 4 scoops COWABUNGA chocolate ice cream
  • PA Chocolate milk for a really chocolate shake
  • Or use regular milk and add Hershey’s chocolate syrup to desired chocolate taste you want ( approx 1/2 cup PA milk to 1/4 cup Hershey’s syrup)

Directions:

In a blender, combine ice cream, milk and vanilla if using. Blend until smooth. Enjoy!

COWABUNGA ice cream is available at all nine Karns Food Stores and Stauffers of Kissel Hill Fresh Food Stores while supplies last.

Thursday’s recipe: Chicken Corn Soup from the Pa. Vegetable Growers Association

Ingredients:

  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 cup shredded carrots
  • 2 pounds chicken, cubed
  • 3 chicken bouillon cubes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 cups water
  • 2 cups uncooked egg noodles
  • 2 cups fresh corn (can also use canned)
  • 1/4 cup butter

Directions:

Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes.

Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Wednesday’s recipe: Pulled Pork Sandwiches from the PA Pork Producers Council

Ingredients:

  • 5 pounds boneless blade pork roast
  • 1 1/2 teaspoons smoked paprika
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup water
  • sandwich buns

Directions:

Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.

Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.

    For more recipes with pulled pork, go here.

    Tuesday’s recipe: Smoked Trout Chowder from PennAg Industries

    This recipe makes 1 gallon of soup.

    Ingredients:

    • Extra virgin olive oil
    • 8 ounces double smoked bacon, diced small
    • 2 large yellow onions finely diced
    • 4 stalks celery
    • 1 bay leaf
    • 1 sprig fresh thyme
    • 4 ounces unsalted butter
    • 1 cup all-purpose flour
    • 2 1/2 quarts natural clam broth
    • 6 large Yukon gold potatoes, scrubbed and cut in a uniform dice
    • 1.5 quarts heavy cream, reduced by half
    • Tabasco sauce
    • 3 or 4 Limestone Springs trout filets, brined, smoked and flaked
    • 1 small bunch flat leaf parsley, washed, dried and coarsely chopped
    • Sea salt and freshly ground black pepper

    Directions:

    Heat up a large, heavy-bottomed sauce pot and when it is warm, add oil to just cover the bottom of the pan. When the oil is warm, add the bacon and render it in the pot until it just begins to turn crispy. Using a slotted spoon, remove the bacon from the pot and reserve. Add the diced celery and onions to the pot and sweat them over a low flame until they have become very soft and opaque, about 10 to 15 minutes. When the vegetables are cooked, there should be an abundant amount of fat swimming in the pan. Supplement with unsalted butter and melt. Stir well to combine and then sprinkle the vegetables with flour and stir together, slowly adding flour until the fat and vegetables become a paste like peanut butter in consistency. Cook the paste together over a low flame for about ten minutes or so, stirring frequently and allowing the roux to brown very slightly.

    While you are cooking the roux, warm the clam broth and add the bay leaf and thyme. Put the roux into a heavy gauge pot, add the warm broth and beat with a whisk to incorporate the roux and the broth. Scrape the bottom of the pot well to make sure to incorporate all the roux into the chowder, and cook together stirring constantly for about twenty minutes or until the floury taste has dissipated. Add the potatoes, stir well to combine, and cook until the potatoes are tender. Add the reduced heavy cream and cook until the chowder comes together. Season with Tabasco and just before serving, add the trout, parsley and bacon.

    Stir, taste, add salt and pepper as needed and enjoy!

    Monday’s recipe: Farm Show Mushroom Salad from the Mushroom Farmers of Pennsylvania

    Ingredients:

    • 3 lbs. fresh button mushrooms, quartered and sliced
    • 1 c. chopped celery
    • 1/2 c grated carrots
    • 1/3 c. chopped onions
    • 3 to 4 oz. pitted olives chopped
    • 1/3 c. olive oil
    • 1/4 c. apple cider vinegar
    • 2 Tbsp. lemon juice

    Directions:

    In a 4-quart saucepan, add 2 inches of water, 1 Tbsp. salt and the lemon juice. Bring to a boil, add washed mushrooms, and bring to a boil again. Drain and dry.

    In a large bowl, combine the other ingredients. Add the mushrooms and serve.

    Farm Show memories

    Again, because of the challenges with the show this year, Matt and his photographer Kenny Maryott also put together a Top 10 list of Farm Show memories from recent years. You can watch all of them here.

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