Community Gardening Summit- Nov. 15

The Student Farm at Penn State, Taproot Kitchen, Centre Moves, and Penn State community garden summit 2Sustainable Communities are co-sponsoring a Community Garden Summit.

The event takes place on Wednesday, Nov. 15 from 6 – 8 pm at the Meetinghouse on Atherton (318 S. Atherton St. State College, PA).

Cocommunity garden summit 3me share your experiences, needs, and the opportunities that you see for enhanced community gardening in the Centre Region.  Hors d’oeuvres will be catered by Taproot Kitchen.

It’s a free event, but you need to RSVP at the Centre Moves events page by Nov. 1.  For more information email Centre Moves.

 

 

 

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Pop-up Beer Garden for Millheim Fire Co.- Oct. 15

Elk Creek Café of Millheim, PA will be hosting a Pop-up Beer Garden on Sunday, Oct. 15, from 3 – 7 pm in Millheim.  There will be local food from Nomad Food Truck and Street Meat Food Truck, music by Muddy Ruckus and The Tommy Roberts, and Elk Creek’s tasty local brews.  The event benefits the Millheim Fire Co.  For more information, visit them on Facebook or given them a call at 814-349-8850.

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Woodward Village Back-to-Basic Days- Nov. 5th

This looks like a cool event and the price is right (free that is).  It’s in Woodward, PA, so consider (1) carpooling because homesteading is more fun with a friend and (2) making a day of it by stopping in Millheim for a frosty local brew at Elk Creek Café.

homesteading days

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Nittany Valley Charter School Garden

Over the summer, Spring Creek Homesteading Fund awarded Nittany Valley Charter School a small grant to help them upgrade their school garden with some new raised beds, some gravel for the paths, and some soil.

NVCS CEO Kara Martin sent some pictures of the garden early in the season after the gravel went down and the new beds went in, and some more pictures recently showing their crops.  It looks great and according to Kara, the kids had a blast tending the gardens and eating the produce.

Do you have an idea for a homesteading project that could benefit the community?  Spring Creek Homesteading Fund has limited funds, but we like to do what we can to support community homesteading efforts.  Visit our programs page for more information.

Do you want to seem more projects like this in the community?  Consider making a tax deductible donation to Spring Creek Homesteading Fund to help support our efforts to increase local sustainability and resilience in the Centre region.  You can send us an email to find out more about what we do and how you can help.

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Eat Food Truck food and Support Housing Transitions, 9/24

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Housing Transitions is having a delicious sounding fundraiser.  Stop by the 200 block of South Allen St. in State College on Sunday, September 24 from 12 – 3 pm and check out the Food Truck Rally in the Valley.

There’ll be yummy grub from some of the food trucks of the Centre Region.  So far Nomad Kitchen, Street Meat, El Gringo Taco Truck, and World’s Fare Catering are on the food truck line-up.

There will also live music performed by Pure Cane Sugar.

A portion of the proceeds from food sales will go to benefit the work of Housing Transitions.  You can visit their Facebook page for more information about what they do and how you can help.

Remember, walking around food is good food.

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Kuchen is pronounced “yum”

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Do you find yourself with an over-abundance of blackberries or Fall raspberries?  Is your pantry full of jam, but your freezer is still full of strawberries from earlier in the Spring?  We’ll here is a quick dessert that is like a giant sugar cookie covered with lightly sweetened fruit.  It’s called kuchen (pronounced koo-kin) and it is tasty with coffee or tea.

You’ll need:

1 stick butter

2/3 c. sugar

1 egg

1 tsp. vanilla extract

1/2 tsp. almond extract

1 1/4 c. flour

1/2 tsp. baking powder

1/4 tsp. salt

2 c. fruit

1 Tbsp sugar to mix with fruit

1/4 tsp. cinnamon to mix with fruit

Cream butter and sugar.  Add egg, vanilla, and almond extract.  Mix to incorporate.  Add flour and salt.  Mix to incorporate.  Chill dough for 30 min in the fridge.  If the fruit is strawberries, cut them in halves or slice them thickly.  Mix fruit with sugar and cinnamon.  Press the dough into a tart pan lined with parchment paper.  Pour the fruit over top.  Bake at 350oF for 40 min.

 

It’s really good with tart fruits.  I don’t know how it would be with sweeter things.

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Walking around food.

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Here’s a recipe for some tasty beef hand-pies that are a snap to make and are just as good cold as hot.

Crust

2 cups unbleached flour

1 tsp salt

2 tsp sugar

1/4 c. cold water

1/2 whole beaten egg

1 1/2 tsp vinegar

3/4 c plus 2 Tbsp vegetable shortening, chilled

Mix flour, sugar, and salt.  Cut shortening into the flour mixture until it has the consistency of very small peas.  Mix egg, water, and vinegar.  Stir the egg mixture into the flour/shortening mixture with a fork until it starts to form a ball.  Using your hands, mix the dough until it has a uniform consistency with little flecks of shortening.  Make a 6 inch disk, wrap it in plastic wrap, and chill in the refrigerator.

Filling

2 Tbsp. butter

1 c. chopped onion

1 c. diced carrots

1 lb. ground beef

1 Tbsp.  flour

2 Tbsp.  Worchestershire sauce

1/4 c. water

1/2 tsp. salt

Melt butter in a skillet over medium heat.  Saute onions and carrots until the onions are translucent (~ 3 min).  Add beef and brown for 3 min.  Mix flour, water, and Worchestershire sauce in a bowl.  Add this to the beef mixture and cook to thicken the sauce.

Assembly

Cut pie crust dough into 5 pieces.  Roll out each piece until it is approximately 6 inches x 8 inches.  Put 1/5th of the filling onto one half of the dough.  Fold the other half over the top of the filling.  Pinch the edges of the dough together, fold the edge of the pinched edge back over on itself about 3/4 inch the whole way around and pinch it down again.  Repeat for the other 4 pieces of dough and using the rest of the filling.  Poke several holes in the top of each pie with a fork.

Baking

Heat oven to 425oF.  Place meat pies on a baking sheet.  Bake for 10 min.  Reduce the temperature to 375oF and bake for an additional 25 min.  The pies should be golden brown when done.  If they start to get too dark, you can cover them with foil.

 

 

 

 

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