2—The Sentinel
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The Sentinel—3
PA Preferred promotes state’s agriculture
Look for the check By GREG WILLIAMS
1 lb. assorted PA Preferred mushrooms, halved or quartered 2 cups Carnaroli rice 2 cups white wine 1 quart mushroom broth 1 cup cream, optional 4 oz. parmesan cheese, freshly grated 1 Tbsp. truffle oil, to taste 2 Tbsp. butter, softened 2 Tbsp. freshly chopped parsley and chives Salt and ground black pepper, to taste
Sentinel correspondent Buying food and agricultural products labeled with the PA Preferred program’s logo directly impacts farmers around the state. This program is working with thousands of companies and stores to support and promote Pennsylvania products, according to the PA Preferred website. Locally that includes Village Acres Farm and FoodShed, Mifflintown, a multi-generational family farm that recently celebrated its 40th anniversary and 30th year of organic certification. “Our farm is very proud to be a PA Preferred member,” says Hannah Smith-Brubaker of Village Acres Farm. “While the vast majority of our customers are local and, therefore, don’t need ‘proof’ that we are selling Pennsylvania products, it’s reassuring that there is a label that can help consumers identify products grown and produced in Pennsylvania.” PA Preferred helps consumers find locally grown and processed agricultural products from around the state. The Pennsylvania Department of Agriculture launched the program in 2004 to promote food and agricultural products grown, produced and processed in the state. Consumers can be assured that, that when they purchase products with the PA Preferred logo, they are directly supporting Pennsylvania farmers. That’s good news for EJ Market Gardens, Mifflin, which is also involved in the program. EJ Market Gardens grows sustainable produce, eggs and poultry for the local community. In 2011, the PA Preferred
Act, which officially names PA Preferred® as the state’s branding program for local food and farms, was approved by former Gov. Tom Corbett. Pennsylvania is home to 7.7 million acres of land in farms, with the average farm size of 133 acres. The state has 57,900 farms, 97 percent of which are family-owned. These farms grow the food that feeds the state’s residents and fuels the economy, so choosing to buy PA Preferred directly impacts farmers and the state. PA Preferred products can be found in most grocery stores, including Giant, WalMart, Weis and Wegman’s. PA Preferred also supports the state’s Farm to School program, which can include procurements, education programs and even school gardens. Nearly half of the state’s school districts are participants, with the average school district spending 16% of their budget on local food products. Another outreach of PA Preferred is Homegrown By Heroes, which allows veteran members to add the Homegrown By Heroes logo to their products so that consumers can easily identify it and support veteran-owned businesses. A program of the
Heat the oil in a pan over medium heat. Add the onion and cook until translucent; do not brown. Add the mushrooms and sauté until tender. Add the rice and toss. Toast the rice until you can smell it toasting, but do not brown the rice. Add the wine and allow it to fully absorb, stirring constantly. Add the broth, one cup at a time, stirring constantly. Add the cream if desired. Stir in the grated cheese, saving enough to grate over the top of the finished plate. Add half of the truffle oil and stir to combine. Taste and add the remaining truffle oil if needed. Stir in the softened butter and freshly chopped herbs. Season to taste with salt and pepper. Be careful with MUSHROOM RISOTTO the salt, as the cheese is salty. Plate and finish with the re2 fl. oz. olive oil maining grated cheese. 4 oz. onion, small dice
Farmer Veteran Coalition, Homegrown By Heroes was founded by the Kentucky Department of Agriculture in 2013. In Mifflin County, PA Preferred members include Minehart Gap Maple in Lewistown, Mountainside Produce in Belleville, and a variety of local wineries: ReKlaimed Vines (McVeytown), Hawstone Hollow (Lewistown), Hungry Run (Lewistown) and Burnt Timbers (Granville). Juniata County members include Lovetwo Eat in East Waterford and Pennsylvania Hickory Syrup of Mifflintown, along with Village Acres Farm and EJ Market Garden.
Farm fresh is more than a slogan when it comes to Pennsylvania agriculture. We’re lucky to live in the Juniata Valley, where we really can enjoy “fresh off the farm” food every day. Our writers spoke to local farmers and farm industry organizations to help guide you to the best food — and a few recipes (like the one above, from the state Farm Show’s 2022 PA Preferred Culinary Connection cookbook). — Jeff Fishbein, Sentinel Lifestyles editor Cover photos by Mandy Kehler and Bobbie Seitz.
4—The Sentinel
Hickory makes unique syrup By SARAH HURLBURT
Now that’s sweet
Sentinel correspondent Douglas Drewes from Mifflintown is the owner and operator of Pennsylvania Hickory Syrup. He began his journey with hickory syrup twelve years ago and for the last three years has been making and selling it on a larger scale. Drewes runs the day-to-day operations with the help of Nala Brackbill, Vice President of Operations. Drewes says, “2 1/2 years ago we were selling an average of 12 bottles a month and now we are selling around 200 to 300 a week.” He travels every weekend throughout the state of Pennsylvania to shows where he markets and sells his syrup. Hickory syrup, unlike maple syrup, is made from the bark
of the shagbark hickory tree. Drewes has more than 300 of these trees on his farm where he collects the bark from the forest. Using his team of oxen and a wagon he gathers the fallen bark from under the shagbarks and hauls it to back to be transformed into the delicious syrup that so many are coming to love. “Shagbark hickory trees are constantly shedding their bark, so we don’t have to strip the trees, we just pick up what has fallen off or what is about to fall off,” Drewes says. “It is a renewable resource, organic and all from right here in Pennsylvania.” Once collected the bark is cleaned and then roasted for two hours over an open fire. The roasted bark is then placed in a copper kettle with fifty-five
gallons of water for every two bushels of bark and is boiled for 10 hours. After this it is steeped overnight and is a tea-like liquid ready to be filtered and cooked in a stainless-steel kettle in controlled settings for four hours. “At the end of the four hours that is when the magic happens, and you have hickory syrup,” Drewes says. Drewes said here in Pennsylvania, it is said that Native Americans would cook hickory bark into a tea that was used to treat headaches and stiff joints from things like arthritis. “I was very interested in finding out why so after we started producing the syrup, I sent a bottle to a lab to be analyzed.” Drewes said. “We found out that hickory syrup or tea was very high in magnesium and trace minerals.”
According to research Drewes did himself magnesium could help relieve migraines, cramps and stiff joints in some. Drewes is one of only four hickory syrup producers in the United States that produce it on a commercial scale for sale to consumers and is certified through the Pennsylvania Department of Agriculture and is a member of the PA Preferred organization. “Pa Preferred is an acknowledgment by the state that you are a local provider and that all the goods used in your product are ascertained right here in Pennsylvania,” Drewes says. “Being part of PA preferred to me is acknowledging that even though hickory syrup is also made in some other states ours is special because it is Pennsylvania Hickory syrup.” There are an endless number
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The Sentinel—5
Pat dry sprinkle with a little salt, garlic powder and chili powder In a bowl, mix one tablespoon each of soy sauce, teriyaki sauce, olive oil and PA Hickory syrup. Add this mix sauce to the four pieces of salmon coat evenly on both sides of the fish. Let them sit at room temperature for 10 to 15 minutes (in the refrigerator if you don’t plan to cook them within 10 to 15 minutes) Heat the pan at high heat, add some olive oil, some minced garlic, then add the salmon make sure to lower the heat to medium and continSALMON WITH ue cooking 5 to 7 minutes on HICKORY SYRUP each side. Add the remaining leftover 1 lb. of salmon fillet sauce to the pan and continue Salt simmering for another 3 to 6 Garlic minutes. Garlic Powder Note: the above recipe could 1 Tbsp. PA hickory syrup also be applied to chicken breasts 1 Tbsp. Soy sauce (thin cut), pork chops (thin cut), 1 Tbsp. Teriyaki sauce shrimp, tilapia, or other fish, etc. 1 Tbsp. Olive oil For best flavor marinade chicken Cut salmon into 4 pieces. or pork overnight. of ways to use hickory syrup and with nine different flavors, including combos like hickory bourbon, peach, berry and more, the delicious creations are still being discovered. From glazes for vegetables, to marinades for meat, additions to sausage, baked beans and of course pancakes there are no shortages of ways to give this product a try. For more information visit Pennsylvania Hickory Syrup’s website at pahickorysyrup. com. They can also by reached by phone at (717) 371-7029 or email at douglasedrewes@ gmail.com.
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6—The Sentinel
Local farm provides outlet for others By SARAH HURLBURT and GREG WILLIAMS
Grown with Love
Sentinel correspondents Daniel Love, of East Waterford, continues to pursue his passion for supplying local high-quality food to Central Pennsylvania. Lovetwo Eat is a fourth-generation farm specializing in direct sales of food and products from their own and other local farms. Along with their local food products, the Loves enjoy introducing their goats, miniature horses, donkeys and even a water buffalo to those that stop in. They also raise the beef that is sold in the Lovetwo Eat store. Many of the products that Love carries in the store are
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PA Preferred including the selection of high-quality beef and pork. Other PA Preferred products include locally sourced and locally made bologna, both plain and garlic, Ally Kat’s Kitchen canned goods, including applesauce, pickles and vegetables, Love M Pretzels and Alexander Honey. The store now carries products from a total of 15 producers. Many of them are also in the process of becoming PA Preferred. Some of the other producers found in Lovetwo Eat Farm Store include Back Home Trading and Organic Gardens a purveyor of a wide variety of locally grown mushrooms and Horningford Creamory in McVeytown. “Being PA Preferred guarantees me another way to
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convey to the consumer the benefits and the wholesomeness of the product. It’s local, it’s fresh,” Love says. “I find people have a general mindset of questioning when it comes to big box stores and where their products are actually coming from. Plus, it is a win-win buying here, you are helping the farmer and the farmers are helping customers to not pay so much as they do in the big stores today.” Now in its fourth generation, Lovetwo Farm produces high quality beef and serves as an Agritourism destination. “The difference Lovetwo Farm hopes to accomplish is to help people today understand how nature and animals can work together to feed the world,” Love says.
“Imagine with me for a moment, what a small country farm that shares its rich history and current visions for tomorrow’s agriculture could be like in 10 years? You can help make this happen each time you stop by the farm and show your support.” Love believes educating consumers needs to be part of the successful equation. It’s one of the reasons why he opened an Ag Educational and Events Center in 2015 as well as a retail store. Nearly 20 neighboring farms bring their wares to sell at the store. “Our vision is ever-changing,” Love says. “The ag industry is fast-changing. In the older days, agriculture would take years to change. Now, it’s sometimes within a month’s time. Our goal
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The Sentinel—7
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is what is old will be new again.” With fewer farms these days, Love believes consumers will look to forge relationships with local farmers when possible, instead of the bigbox retailers. “Small business is very valuable now,” he explains. “It makes a lot of sense to do the whole farm to table situation.” Love and his family shared a favorite recipe they make with their fresh beef.
BEEF BARBECUE 2 pounds ground beef 2 Tablespoons sugar 2 Tablespoons vinegar 1 small onion 2 Tablespoons mustard 1 Cup catsup Brown ground beef and diced onion together in a skillet. Drain off excess juices. Mix sugar, vinegar, mustard, and catsup in a small bowl and pour over browned ground beef. Simmer until ready to serve
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8—The Sentinel
Slogan’s success defines our dining habits
Here’s the beef By GREG WILLIAMS
Sentinel correspondent Beef. It’s What’s For Dinner. If that slogan sounds familiar to you, you’re not alone. Nearly 90% of Americans recognize it instantly, making the National Livestock and Meat Board’s taglines one of the most iconic in advertising history. If you know that tagline and you were born between the early 1980s and early 2000s, then the beef industry’s marketing team is doing its job — because you are the target market. These marketers have been trying to persuade you to eat burgers and ribeye steaks since before you could drive. “We’ve owned this farm since the 1980s,” says Dr. Fred Benner, owner of Serenity Hills
Farm, Mifflintown. “We’re sustaining it one year at a time, with a general sense toward resource utilization. Our beef cattle are fed with grass and hay, so there are no grain supplements involved. Calves graze with their mothers until 7 months old, which is not only fun to watch, but assures that their quality of life is as good as it can be. “Grass-fed cattle are cheaper to produce, and the beef is healthier for consumers,” he adds. “We have a very satisfied and loyal group of customers who come back year after year for our freezer beef.” The Benners’ 277-acre farm currently has about 80 to 100 head of cattle, and sells corn, soybeans and some surplus hay. Not only is beef delicious and nutritious, but the beef in-
dustry continues to implement numerous proven sustainability practices throughout each step of the “pasture-to-plate” process that contributes to the way beef is responsibly raised. The path to sustainability is a continuous journey being carried out by farmers and ranchers responsible for raising and supplying beef across the country. To the beef community, sustainability comprises much more than environmental considerations. Today, a sustainable food supply balances efficient production with environmental, social and economic impacts, and today’s beef farmers and ranchers are contributing to a more sustainable food supply. “Our sheep and beef rotationally graze on pasture spring, summer and fall,” says Julie Hurst, who owns Blue
Rooster Farm with husband, Roy Brubaker. “In winter, they are fed hay purchased from our neighbors. We do not finish on grain, use synthetic growth hormones or anti-biotics on healthy stock. Purchasing hay from neighbors enables Hurst to save on the expense of cultivating the farm’s own hay. The cost of the equipment and fuel as well as the manpower hours needed is quite high. She also sees this as an opportunity to support the local farming community. “In order to grow our beef quickly on grass and hay, we select small-framed Black Angus cows and bulls,” Hurst adds. “We are still learning how best to incorporate these intelligent, rooting, omnivores into our pasture without creating too much disturbance and
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chaos on the farm. They spend the winter and wet spring well-bedded and with plenty of space to root in the barn and barnyard. And when the conditions are right, we get them out on pasture or selected woodlots to graze and root.” Beef farms and ranches represent more than 30 percent of the farms in the United States, making up the single largest segment of U.S. agriculture and a significant component of the agricultural economy. Gary and Vicki Varner have owned Sorrell Acres Farm, McAlisterville, for more than three decades. Since they’ve hit retirement age, they admit they’ve been down-sizing. “The volume of livestock we have has certainly decreased significantly,” Vicki says. “We try and make sure our animals are cared for with the right vaccinations, healthy requirements and feed. “We use rotational grazing, which doesn’t require a whole lot of extra feed,” she adds.
The cost of livestock feed alone has soared in recent years. The Varners understand the importance of raising their livestock the right way, especially when it comes to the food that is placed on their consumers’ tables. Besides delicious and nutritious steaks, roasts and burgers, there are hundreds of uses for cattle by-products. If you own a vehicle, take a bus or even ride a bicycle? If so, you’re utilizing by-products in the tires and the asphalt on the road. Even items that might seem trivial, such as dyes, inks, adhesives and plastics are made from cattle by-products.
GRILLED STEAK AND WATERMELON SALAD 4 beef tenderloin steaks, cut 1 inch thick (about 4 to 5 ounces each) 1 teaspoon ground coriander 1 teaspoon ground cumin 2 slices seedless baby watermelon, 1 inch thick (about 1 pound each)
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Salt and pepper 8 cups baby arugula or spinach leaves 1/4 cup reduced-fat balsamic or Italian dressing 1 cup halved cherry tomatoes 1/2 cup thinly sliced red onion 1/4 cup crumbled reduced-fat feta cheese
The Sentinel—9 arugula among four serving plates. Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.
CHEESEBURGER MAC
1 pound ground beef (93% lean or leaner) 1-3/4 cups water Combine coriander and 1 cup dry elbow macaroni cumin; press evenly onto beef 6 ounces processed cheese steaks. Place steaks in center spread, cut into cubes of grid over medium, ash-covered coals; arrange waterHeat large nonstick skillet melon slices around steak. over medium heat until hot. Grill steaks, covered, 10 to 14 Add ground beef; cook 8 to minutes (over medium heat 10 minutes, breaking into 3/4on preheated gas grill, 11 to inch crumbles and stirring oc15 minutes) for medium rare casionally. Stir in water and (145°F) to medium (160°F) do- macaroni; bring to a boil. Reneness, turning occasionally. duce heat; cover and simmer Grill watermelon 2 to 4 min- 9 to 11 minutes or until macutes or until grill marks form, aroni is tender. Stir in cheese turning once. Carve steaks into cubes. Cook 1 to 2 minutes or until heated through, stirring slices. Cut each watermelon slice occasionally. Season with salt into six wedges. Season beef and pepper, as desired. Ground beef should be cooked and watermelon with salt and pepper as desired. Combine to an internal temperature of 160 arugula and dressing in large degrees. Color is not a reliable inbowl; toss to coat. Divide dicator of ground beef doneness.
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10—The Sentinel
Pork production moves toward sustainability
Inspired dining By GREG WILLIAMS
Sentinel correspondent You’ve known pork for years as “The Other White Meat.” Know it today as “Be Inspired!” Pork makes a great part of any meal — breakfast, lunch or dinner, according to the Pennsylvania Pork Producers Council’s website. “Now is your chance to be creative and make a delicious meal – all it takes is a little inspiration,” it says. “It won’t take long to see that with pork it’s easy to be creative, be delicious and be inspired!” Providing safe, wholesome pork products for you and your family to enjoy starts on the farm. Pig farmers prioritize animal
care, environmental stewardship and innovative technology in caring for their animals. With so many questions about food production today, pig farmers want to help you understand more about how the pork on your table is produced. Whether it’s using apps to make sure pigs have enough feed, cameras to check on how the pigs are doing or real-time web platforms to track the farm’s success, embracing technology and new ways to solve problems are things that happen daily on pig farms. The feed pigs eat is carefully formulated by trained animal nutritionists to meet the needs of each animal’s life stage. It’s like the pigs have their own personal trainer on the farm who are focused on the resources needed for them to
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pig health and plays a role in bringing you the safest pork to your plate. Like much of the world today, environmental stewardship is extremely important. In fact, over the past 60 years, pig farmers have reduced carbon emissions by nearly 8% per pound of pork produced, in addition to reducing their environmental impact by using 76% less land, 25% less water and 7% less energy. Sustainability and continuous improvement are at the core of our commitment to deliver the safest, highest quality pork supply in the world,” according to PorkCares.org.
APPLE CINNAMON PORK CHOPS 4 bone-in ribeye (rib pork chops) about 3/4-inch thick
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grow and be healthy. Today’s pig farmers are passionate, caring people. With more than 50,000 hours logged and $5.5 million donated since 2018, you’ll find pig farmers nation-wide plugged into their communities in many ways. Whether they coach 4-H and FFA teams, donate pork products to the less fortunate or volunteer through local, state and national organizations, farmers apply their caring spirit to more than their pigs. Nobody enjoys living in a mess — pigs included. Pig farmers clean their barns, feeders and other equipment routinely to ensure that their pigs are healthy and living in a tidy environment Just like the cleanliness of your kitchen, cleanliness on the farm helps protect
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The Sentinel—11
NICE SELECTION of
FURNITURE
salt and pepper 3 Tablespoons butter (divided) 2 apples (peeled, cored and thinly sliced) 1 white onion (large, halved and thinly sliced) 2 Tablespoons brown sugar (packed) 2 teaspoons cinnamon 1 pinch cayenne 2/3 cup apple cider 1/3 cup heavy cream Generously season the chops with salt and pepper on both sides. Set aside. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes
per side. Transfer to a plate and set aside. Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145 degrees (medium rare) and 160 degrees (medium), 3 to 4 minutes per side. Serve the chops with the apple mixture spooned on top.
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12—The Sentinel
Benefits of backyard chickens go beyond breakfast
Egg-citing prospects By GREG WILLIAMS
Sentinel correspondent The recent COVID-19 pandemic drove many people to seek out new furry companions — fostering dogs, adopting cats and raising rabbits. But when it came to pandemic pet trends, folks put their eggs in one basket: backyard chickens. “Raising a small chicken flock for egg production in the backyard has increased in popularity,” says Phillip Clauer of the Penn State Extension and Department of Animal Science. There’s proof: Google searches for raising the backyard chickens were consistently high throughout the pandemic, as people tried to get a handle on the new norm and the best way to provide for
their families. Although these feathered friends might not be quite as Instagrammable as your dog, their fresh eggs are a welcome addition to your meals at home. With food shortages and necessities flying off the grocery store shelves, people looked for a new way to make sure their families eat well. Raising chickens is something that most can do reasonably and affordably, experts say. “They don’t cost much and don’t take up much room,” says Shelby DeVore, livestock expert and founder of Farminence. “It’s a great way to become a little more self-sufficient without committing to an all-out homestead or completely self-sufficient lifestyle.” When it comes to raising chickens, the first thing is to
make certain you’re even allowed to have them. That means checking with landlords, neighbors and local laws. Once you know what the laws are, buying chickens is easy — search for chickens for sale at a hatchery or feed store. Then it’s time to start building a coop, which you can build yourself or buy locally or even on-line. Chicken coops are essential to both keeping your chickens happy and stress-free, experts say, and protecting them against predators like foxes, raccoons, hawks and even dogs. “Build a coop that provides two square feet per bird of indoor space,” Clauer says. “Limit drafts and moisture in the coop. And make sure predators cannot access the coop. Close birds in securely at night.”
After all this talk of raising chickens, you’re wondering: What’s in it for me? Turns out, quite a bit: • Chickens make your yard better. They also provide natural bug control for your plants. • Chicken manure is also free fertilizer for the garden. • Fresh eggs are the best. Most eggs that you buy in the grocery store are at least a week old when they’re put on the shelf. Of course, there are a few cons: • Don’t expect eggs right away. Chickens need a few weeks to settle in and feel comfortable, experts say. • Chickens are work. It’s not as simple as setting up a coop and throwing the birds in. Proper care requires both time and patience for the best results.
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The Sentinel—13
CHAKCHOUKA 2 T. olive oil 1 c. chopped onion 1 bell pepper (any color), seeded and thinly sliced 2 cloves garlic, minced 1 (15oz.) can diced tomatoes 1 tsp. cumin 1 tsp. paprika ¼ tsp. salt 1 chili pepper, seeded and diced (use less if you prefer) 4 eggs
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1 cup chopped onion 1 cup sliced fresh mushrooms 1 Tablespoon vegetable oil 1 package (10 ounces) frozen chopped spinach, thawed and well drained 2/3 cup finely chopped fully cooked ham 5 large eggs 3 cups shredded Muenster or Heat the olive oil in a skil- Monterey Jack cheese let over medium heat. Add the 1/8 teaspoon pepper onion, bell pepper, and garlic. In a large skillet, sauté onCook until the vegetables have ion and mushrooms in oil until softened, about 5 minutes. Add the tomatoes, cumin, tender. Add spinach and ham; paprika, salt, and chili pepper cook and stir until the excess to the skillet. Stir to combine. moisture is evaporated. Cool Simmer, uncovered, until slightly. Beat eggs; add cheese the tomato liquid cooks off, and mix well. Stir in spinach mixture and pepper, blend well. about 10 minutes. Make 4 indentations in the Spread evenly into a greased tomato mixture and crack an 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes egg into each one. Cover the skillet and cook or until a knife inserted in cenfor 5-7 minutes (until the in- ter comes out clean. Enjoy a scenic view of Big Valley & Brighten Someone’s Day with a Bouquet!
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14—The Sentinel
Maple syrup a nutritious sugar alternative
Pour it on Mifflin County native Matthew Fisher has been enjoying the sweeter side of life since he was a kid at his father’s side collecting sap from the sugar maples. This is where he learned the art of syrup making and continued the hobby throughout his life. Now known as sugar maker, he is the owner of Minehart Gap Maple products. His hobby turned business is a family owned and operated enterprise. Fisher’s wife Kris, son Calob and daughter Alaina all bring something to the business as the family works together to bring Pennsylvania unique and high-quality maple sugar products. Minehart Gap maple products carry the PA Preferred check.
“PA Preferred has given me a quality control platform. You have to go through certain criteria to be PA preferred and when people see the PA Preferred it is a quality check for them,” he explains. The sap used in Fisher’s products comes from a 30acre plot he owns in Minehart Gap. There are around 700 maple trees on the parcel and sap is collected through close to six miles of food grade tubing systems that run from one tree to the next. Sap collection takes place in February and March. The process uses a vacuum system that collects the sap and moves it through the tubing into stainless steel collection tanks. Sap is collected at least once a day and taken
to the sugar house. The sap then goes into tanks and is put through a reverse osmosis process. This separates the sugar from the water allowing the sugar content to reach the desired eight to twelve percent sugar. It then goes into an evaporator over a wood fire to finish the process. “Because we use wood fire, it is not a consistent heat and that forms caramelization differently then a steady heat. This is what brings the color and the flavor out of the sap.” Fisher says. “Using this method we can make up to eight gallon of syrup an hour.” As well as traditional syrup, Minehart Maple offers infused syrups. These include cinnamon, vanilla, bourbon
and coffee infused syrups. The coffee used in the coffee infused syrup comes from East End Coffee Co., where it is roasted locally. “Although it’s taken some time to perfect the blend it’s been worth it, and people are really enjoying it,” Fisher says. As well as tasting delicious, maple syrup is nutritious — it contains antibodies and minerals. “Maple syrup is a 12-molecule sugar — it reads very low on the glycemic index,” Fisher says. “For those with diabetes, they should check with their doctor first, but recent long-term studies are showing maple syrup may be a better choice of sweetener and could even help with some types of diabetes.”
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The Sentinel—15 Maple sugar, maple candy, cotton candy and lollipops are other maple items available that can only be purchased at festivals or the yearly open house at the Sugar House in March. Visits to the Sugar House located at 30 Old Goss Lane, Lewistown, are available by appointment only. For more information follow Minehart Gap Maple on FaceBook or call (717) 994-5759. Products are available at Wilson’s Meats, Fisher’s Farm Market, Hostetler’s Country Store, seasonally sold at Asher’s Chocolates, and Baken Creek Farm.
MAPLE CHEESECAKE 1 cup maple syrup 1 pkg. cream cheese 1 pkg. whipped topping Mix ingredients together and pour into pre-made graham cracker crumb crust. Refrigerate overnight.
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16—The Sentinel
Recipes These, like other recipes in this edition, are sourced from the contributors, producers’ associations and the 2022 PA Preferred Culinary Connections recipe book.
BACON WRAPPED PORK MEATLOAF 2 pounds ground pork 2 large eggs ½ cup skim milk 2 tablespoons Dijon-style mustard 1 tablespoon Worcestershire sauce 1 teaspoon kosher salt ½ teaspoon black pepper, freshly ground ¾ cup bread crumbs ¼ cup Italian parsley, chopped 8 strips apple-smoked bacon Heat the oven to 400 degrees. Line a baking pan with a few layers of aluminum foil and set aside. In a large bowl, add the eggs, milk, mustard, Worcestershire, salt, and pepper. Whisk until everything is evenly combined. Add the ground pork, breadcrumbs, and parsley. Mix until combined. Transfer the meat to the prepared baking sheet and form it into a 9 by 5-inch loaf. Arrange the bacon across the top of the meatloaf and bake for about 55 to 65 minutes until the internal temperature of the meatloaf reaches 160 degrees F, on an instant-read thermometer. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
1 cup sugar 1 cup peanut butter (smooth, not natural) 2 large eggs 1 tablespoon vanilla extract 1 1/2 cups salted peanuts (finely ground in a food processor) Turbinado (raw) sugar
Preheat the oven to 375 degrees. Arrange the bacon on jelly roll pans and bake for about 20-30 minutes, flipping each piece halfway through cooking. When all the fat has been rendered and the bacon is very crispy, drain the strips on paper towels. Reduce the oven temperature to 350 deBACON AND PEANUT grees. Pour the rendered grease BUTTER COOKIES into a metal bowl and chill it in the refrigerator (or freez1 pound bacon 2 1/2 cups flour (unbleached) er) until cool and solidified. Stir the grease occasionally to 1/2 teaspoon baking soda speed the cooling process. 1/2 teaspoon baking powder Combine the flour, baking 1 teaspoon salt soda, baking powder, and salt 8 tablespoons butter (1 stick, in a mixing bowl and stir until cubed and softened) well combined. Chop the ba1 cup brown sugar (packed) con or crumble it by hand into
small pieces, about 1/4 inch square. Using an electric stand mixer beat the butter until creamy. Mix in 8 tablespoons of the cool bacon fat. Add the sugars and beat until creamy, about 3 or 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the peanut butter until thoroughly combined. Add the eggs, one at a time, and then the vanilla. Scrape down the sides of the bowl again, and then, on low speed, mix in the dry ingredients. Stir in the ground peanuts and bacon until mixed. Form the dough into golf ball-sized rounds and place them on a sheet pan, spaced about two inches apart. Dip a fork in water and press the tines into the surface of each piece of dough two times, to slightly flatten the cookie and to form a crisscross pattern. Sprinkle the cookies with a generous amount of turbinado sugar. Bake the cookies, two sheet
pans at a time, for about 1012 minutes, rotating the pans midway through baking. The outer edges of the cookies should only just begin to turn golden while the center of the cookie will still look a bit pale. Let the cookies cool for 2-3 minutes on the sheet pan before transferring them to a wire rack to cool completely. BEEF TACOS WITH POMEGRANATE GUACAMOLE 1 boneless beef top sirloin steak, 3/4-inch thick (about 1 pound) 2 ripe avocados, peeled, pitted 2 tablespoons pomegranate juice 2 tablespoons fresh lime juice, divided 2 teaspoons hot chili oil, divided 8 corn tortillas (6-inch diameter), warmed 2 cups shredded red cabbage 1 cup low-fat crumbled queso fresco
For guacamole, mash 1 avocado in small bowl with fork; add pomegranate juice and 1 tablespoon lime juice. Mix well; set aside. Slice remaining avocado and drizzle with remaining lime juice. Cut steak lengthwise in half, then crosswise into 1/4-inch thick strips. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and remaining beef. Remove from skillet; keep warm. Top each tortilla with equal amounts beef, avocado slices, red cabbage, queso fresco and guacamole.
red bell pepper 3/4 cup finely chopped onion 1 can or bottle (12 ounces) 100 percent vegetable juice 2 tablespoon lightly-packed brown sugar 1 tablespoon Worcestershire sauce 4 whole wheat hamburger buns, split
Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bell pepper and onion; cook 8 to 10 minutes, breaking beef up into 3/4-inch crumbles and stirring occasionally. Stir in vegetable juice, brown sugar and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, 7 to 9 minutes or until most of the liquid has evaporated and thickens slightly, stirring occasionally. BEEFY SWEET AND Evenly place beef mixture SLOPPY JOES on bottom half of each bun; 1 pound ground beef (96 per- close sandwiches. cent lean) 1 cup chopped yellow, green or
GRILLED BEEF, SUMMER SQUASH AND ONION SALAD 2 steaks beef strip steak, boneless 1/4 cup balsamic vinegar 1/4 cup olive oil 1 large clove garlic, minced Salt and pepper 2 teaspoons garlic-pepper seasoning, divided 1 medium red onion, cut into 12 wedges 1 medium yellow squash, cut lengthwise in half 1 medium zucchini, cut lengthwise in half 8 cups mixed salad greens Bring vinegar to a boil in small saucepan. Reduce heat; simmer 3 minutes or until reduced by half. Whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl until blended. Set aside. Press 1 teaspoon garlic-pepper seasoning evenly onto strip steaks. Soak two 10-inch bamboo skewers in water 10 minutes;
The Sentinel—17 drain. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining teaspoon garlic-pepper seasoning. Place steaks on grid over medium, ash-covered coals; arrange vegetables around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare to medium doneness, turning occasionally. Grill squash 8 to 12 minutes (7 to 11 minutes for gas) and onions 12 to 15 minutes (13 to 16 minutes for gas) or until tender, turning occasionally. Cut squash into 3/4-inch pieces. Arrange squash and onions over greens. Carve steaks into slices; season with salt and pepper, as desired. Arrange over salad. Drizzle vinaigrette over salad; toss.
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18—The Sentinel
ROASTED SQUASH WITH CAULIFLOWER AND TAHINI 1 lemon, juiced 4 garlic cloves, crushed 1⁄2 cup tahini 1 1⁄2 tsp. salt 1⁄2 tsp. smoked paprika 1⁄2 cup water, room temperature In the food processor, begin with the lemon and the garlic. Run until the garlic is chopped, then mix in the tahini, salt and paprika. While running the food processor, drizzle in the water until a mayo consistency is achieved. Shawarma spice 1⁄2 tsp. ground black pepper 1⁄4 tsp. cinnamon 1⁄4 tsp. star anise 1⁄4 tsp. fenugreek, optional 1⁄4 tsp. cardamom 1⁄2 tsp. smoked or regular paprika 1⁄2 tsp. coriander 1 tsp. turmeric 1⁄4 tsp. ginger 3 Tbsp. cumin up, on the herbs. Roast in the 4 Tbsp. sumac, optional preheated oven for about 10Pinch cayenne 12 minutes or until soft. While the squash is roastMix all the spices together ing, preheat a cast iron skillet. in a bowl until well combined. Toss the eggplant and cauliflowers with the olive oil, salt 2 honey nut squash, cut in half and pepper. Begin searing the and deseeded (Delicata squash vegetables on both sides until or zucchini can be substituted) golden. Transfer to a baking 3 Tbsp. olive oil sheet and finish cooking in the Salt, as needed oven until the cauliflower is Shawarma spice cooked through. 6 bay leaves To serve, use a spoon to 1⁄2 bunch thyme “swoosh” some tahini on the 3 Tbsp. butter, cubed plate at room temperature. 1 eggplant, cut and salted Use the squash to be the “cen1 purple cauliflower, cut into ter of the plate” while laying spears the eggplant, cauliflower and 1 Romanesco cauliflower, cut Romanesco around the dish. into spears Garnish with fresh herbs and 3 Tbsp. olive oil pomegranate seeds. Salt and pepper, to taste ROOT VEGETABLE HAND PIES Preheat an oven to 385 de-
grees. In a bowl, rub the squash with olive oil, salt, and the Shawarma spice. On a baking sheet, lay the thyme sprigs, bay leaves and butter in 4 different spots. Lay the squash, skin side
Dough 8 oz. all-purpose flour, sifted 7 oz. cold unsalted butter 1⁄2 tsp. kosher salt 1⁄2 cup ice cold water
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The Sentinel—19
Combine all ingredients, except the water, into a food processor; or mix using your hands. Pulse the ingredients until coarse and the butter pieces are as big as the size of peas. Add the water while pulsing in the food processor, but don’t over mix. Transfer onto a surface and work the dough until thoroughly combined. Wrap and chill in the refrigerator for at least 2-3 hours or overnight.
Combine all the ingredients in a bowl and mix thoroughly. Spread evenly on a sheet tray lined with foil. Bake in the oven for 35- 45 minutes or until the vegetables are soft and roasted evenly. Check halfway through baking and stir the vegetables to evenly roast. Cool the filling before using for the hand pies.
Pies Prepared pie dough Prepared roasted vegetables Filling 1 egg, beaten with 1 Tbsp. of 5 lbs. root vegetables (use a milk or water combination of celery root, Salt and pepper, to taste parsnips, carrots and potatoes, peeled, small diced) Divide the dough into 10 1⁄4 cup olive oil portions for large, 7-inch hand 4 large shallots, medium diced pies, or 12 portions for smaller, 1 Tbsp. garlic powder 4-inch hand pies. Roll out the 1 Tbsp. taco seasoning or 1 dough roughly to a thickness tsp. each of ground cumin and of 1⁄4 inch, about 7 inches in ground coriander diameter (4 inches for smaller 1 Tbsp. chopped fresh rose- portions). Place about 1⁄2 cup mary of filling (or 1⁄4 cup for smaller portions) in the middle of Preheat the oven to 375 de- the dough. Fold over and seal grees (350 with convection). the edges by crimping with a
1⁄2 cup all-purpose flour 2 tsp. baking powder 1 Tbsp. packed brown sugar 4 Tbsp. cold unsalted butter, cubed 2/3 cup cold buttermilk* 2/3 cup shredded sharp cheddar cheese, divided 1, 15-ounce can low-sodium black beans, undrained 1, 8-ounce can tomato sauce 1 1⁄2 cups low-sodium chicken SHEET PAN stock VEGETABLE CHILI 1⁄2 cup freshly chopped cilanWITH CHEDDAR CORNMEAL BISCUITS tro *If buttermilk is not avail1 cauliflower, cut into florets able, make your own by mixing 1 green bell pepper, seeded a scant 1 cup whole milk with and diced 1 tablespoon white vinegar. 1 poblano pepper, seeded and Let stand at room temperature diced for 10 minutes. Use as directed 1 1⁄4 cups frozen whole in recipe. kernel sweet corn, thawed 3 scallions, roughly chopped Preheat the broiler to high. 3 Tbsp. extra virgin olive oil Toss the cauliflower, corn, 1 Tbsp. chili powder green pepper, poblano and 1 tsp. ground cumin scallions with the olive oil, 1⁄2 tsp. paprika chili powder, cumin, paprika, 1⁄4 tsp. pepper 1⁄2 teaspoon salt and black 1 3⁄4 tsp. salt, divided pepper on a large, rimmed bak3⁄4 cup cornmeal ing sheet. Spread in a single fork. Brush with egg wash and sprinkle some salt and pepper on top. Bake the pies for 35-45 minutes or until deep golden brown. Check halfway through baking and rotate the tray. Let sit after baking for 10-15 minutes to allow the pie crust to set. Place hand pies onto a small tapas plate.
20—The Sentinel
gently mix together. Spoon the biscuit dough on top in 12 mounds. Sprinkle with the remaining 1/3 cup cheese. Bake until the chili is bubbly and the biscuits are golden, about 25-28 minutes. Garnish with cilantro.
WHOOPIE PIES WITH BERRY RICOTTA CREAM
layer and broil for 8-10 minutes or until the vegetables are browned. Whisk the cornmeal, flour, baking powder, brown sugar and 3⁄4 teaspoon of salt in a medium bowl. Cut in the butter with the cornmeal mixture until crumbly. Add in the buttermilk and 1/3 cup of cheese.
Stir with a fork until combined. When the vegetables are finished roasting, remove the baking sheet from the broiler and preheat the oven to 475 degrees. Add the beans with their liquid, tomato sauce, stock and 1⁄2 teaspoon of salt to the roasted vegetables and
1 cup all-purpose flour 1 cup whole wheat flour 1⁄4 cup unsweetened cocoa powder 1⁄4 cup special dark cocoa powder 1 1⁄4 tsp. baking soda 1⁄2 tsp. salt 1 cup brown sugar 1⁄2 cup 2% reduced fat cultured buttermilk 1⁄2 cup canola oil 1 large egg 1 1⁄2 tsp. vanilla extract 1⁄2 cup hot water 1 basket’ ricotta 1⁄2 cup powdered sugar 1⁄2 cup berry medley frozen fruit
Preheat an oven to 375 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk together the flours, cocoa powders, baking soda, and salt. In a large bowl, use an electric mixer to blend the brown sugar, buttermilk, oil, egg, and vanilla. Add in the flour mixture and mix until just combined. Stir in the hot water. Scoop out 1 1⁄2 Tbsp. portions of the batter and drop on the prepared baking sheet, spacing 2 inches apart. Bake 8-10 minutes; set aside to cool. To make the filling, use an electric mixer with a whisk attachment to mix the ricotta and powdered sugar. Beat the mixture for several minutes until smooth. In a food processor or blender, crush the frozen fruit. Fold the crushed fruit into the ricotta mixture. Fill a piping bag with the berry ricotta cream and add the desired amount to one whoopie pie cookie, placing another cookie on top. Repeat to fill the remaining whoopie pies.
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The Sentinel—21
POTATO BURGERS 1, 15 oz. can black beans, or 1 2⁄3 cup freshly cooked 1 medium carrot, grated 1 cup small diced yellow onion 3 russet potatoes, grated 2 Tbsp. chopped parsley 2 Tbsp. chopped cilantro 1 cup corn kernels (fresh, frozen or canned) 1 Tbsp. garlic, chopped 2 Tbsp. chopped chipotle peppers 2 Tbsp. kosher salt 2 Tbsp. blended oil, for frying 6 burger buns Drain the beans, and then mash them well with a fork or a potato masher. Add the carrot, onion, potatoes, herbs, corn, garlic, chipotle peppers and salt. Mix until well combined. The mixture will be thick, and you may want to use your hands to help pull it all together. Shape the mixture into 6 patties about 1⁄2-inch thick. Heat the oil over medium heat and cook each patty until the veggie burgers are done,
about 3 minutes on each side. 1 tsp. minced garlic Serve on burger buns with Ci- 1 tsp. salt lantro Lime Mayonnaise, reciCombine all the ingredients pe follows, and your choice of together. For the best results, toppings. let sit for an hour before using. Cilantro lime mayonnaise CARIBBEAN JERK 3⁄4 cup mayonnaise KABOBS 2 Tbsp. lime juice 1 lb. PA beef, steak or roast of 1 tsp. lime zest choice 1 Tbsp. chopped cilantro
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1 green pepper 1 onion, peeled 2 mushrooms 1 tomato 1 zucchini Vegetable or olive oil, as needed Caribbean Jerk Seasoning, to taste Wooden or metal skewers
22—The Sentinel
Trim and cut the beef into 1-inch pieces. Cut the vegetables in 1-inch pieces. Assemble the kabobs alternating vegetables and protein on skewers. Brush with oil and season to taste with the jerk seasoning. Cook on a preheated grill or in a fry pan to the desired doneness. If cooking in a fry pan, finish the kabobs in a 350 degree preheated oven.
Preheat oven to 400 degrees. Cut the potatoes into 1-inch pieces. Place in a saucepan with water and boil until slightly soft, but firm. Strain the potatoes and pour into a mixing bowl. Add the butter and season to taste with salt and pepper. Lay out on a baking tray and roast in the preheated oven until golden brown, about 15 minutes.
Mango relish SWEET POTATO 1 mango DONUTS WITH 1⁄4 cup finely diced red pepper BROWNED BUTTER 1⁄4 cup finely diced red onion CUSTARD AND 1 jalapeno, finely diced BUTTERED PECAN 1⁄2 cup sugar ENGLISH TOFFEE 2 Tbsp. lemon juice 330 grams sweet potatoes 1 tsp. salt and pepper 91 grams whole milk Finely dice the mango and 33 grams unsalted butter, vegetables. Mix with the re- melted maining ingredients and re- 3 grams salt frigerate for 1 hour. Preheat an oven to 250 deRoasted red potatoes grees. Place the potatoes on a 2 lbs. red potatoes baking tray and steam for ap1⁄4 lb. butter proximately 35 minutes. ImSalt and pepper, to taste mediately put the potatoes in
a bowl and cover with plastic wrap. Let sit for 10 minutes. Rub the potatoes to remove the peels. Transfer the peeled potatoes into a mixer bowl with the paddle attachment. Mash and then add the milk, butter and salt. Mix until smooth.
nuts with 1⁄2-inch holes. Push together the scraps reroll once to cut the remaining donuts. Spray and lightly flour parchment lined baking trays. Place the donuts on the prepared trays, cover and rest at room temperature until doubled in size. Preheat oil to 370 degrees. Donut dough Fry the donuts and place onto 454 grams mashed sweet pota- a cooling rack. toes Donut glaze 29 grams unsalted butter, 45 grams vanilla extract melted 323 grams evaporated milk 2 eggs 1125 grams powdered sugar 142 grams whole milk 495 grams melted butter 850 grams bread flour 8 grams pumpkin pie spice 29 grams granulated sugar 15 grams instant dry yeast Whisk together the vanilla, 14 grams salt evaporated milk and powdered Combine all the ingredients sugar until smooth and lump in the bowl of a stand mixer free. Add the melted butter fitted with the dough hook. and spice, whisk until smooth. Mix to combine on low speed. Warm slightly before dipping Increase to medium speed and the donuts. knead for 10 minutes. Allow to bench rest for 15 minutes, Browned butter pastry cream covered. Roll the dough out 1 907 grams whole milk inch thick and cut 2-inch do- 227 grams granulated sugar
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The Sentinel—23
1 vanilla bean 227 grams egg yolks 227 grams granulated sugar 170 grams cornstarch 454 grams whole milk 114 grams cold brown butter
English toffee
600 grams unsalted butter 600 grams granulated sugar 125 grams water 25 grams vanilla extract 6 grams salt 400 grams milk chocolate couverture 5 grams sea salt flakes 88 grams unsalted butter 350 grams pecans, chopped to raisin-size pieces
Combine the milk, sugar, and vanilla bean in a saucepan and bring to a boil over medium heat. Remove the vanilla bean and scrape the seeds into the milk. Whisk together the egg Combine the butter, sugyolks, sugar, and the cornstarch. Whisk the milk into ar, water, vanilla, and salt in the yolk mixture. Temper the yolk mixture, by slowly adding the hot milk while whisking. Return to the heat and cook, stirring constantly, until the custard thickens. Remove from the heat and cool. Add the cooled mixture to a mixer bowl with the paddle attachment. Add the cold browned butter and mix until smooth. Transfer to a pastry bag and pipe into the center of each donut.
a medium saucepan. Cook to 300 degrees, whisking constantly towards the end. Immediately pour the mass onto a buttered marble surface (approximately 1.5-by2.5-foot area) or onto a silmat. Allow the mass to fully cool, patting the top with paper towels to remove any excess butter. Preheat an oven to 350 degrees. Toss the pecans in the melted butter and season with the salt flakes. Spread onto a baking tray and bake for 15
minutes. Allow to cool and chop to spread onto the chocolate. Melt the chocolate in a double boiler. Pour on the cooled toffee and evenly spread to coat. Add the buttered pecans evenly to the chocolate before it sets up. Once set, chop the toffee into small pieces to sprinkle over the donuts. Fill each donut with the Brown Butter Pastry Cream. Dip the slightly cooled donuts into the warm glaze. Top with the English Toffee pieces. ARE YOU RETIRED AND STILL RISE EARLY?
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