Local farm provides outlet for others

Local farm provides outlet for others Grown with Love

By Sarah Hurlburt and Greg Williams 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 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 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 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 big-box 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

PHOTO PROVIDED

It cost no more, it’s just nicer at The Logan House

For Yourself or From The Heart

Unique Gifts & Home Decor Jewelry, Scarves, Handbags & Clothing Lots of Lovely Sale Items

400 N. Beech Street, Burnham New Summer Hours Now thru August Monday - Saturday 10:00 - 3:00 717-248-8415

How to improve the flavor profile of grilled foods

Many people insist grilling has no peers when it comes to cooking methods. Part of the allure of grilling is undoubtedly the chance to spend time outdoors in warm weather, which is when many people do the bulk of their cooking over an open flame. But grilling also produces unique flavors that simply can’t be replicated.

It might be impossible to match the flavor of foods cooked over an open flame, but that doesn’t mean those flavors can’t be augmented. Grillmasters can try these strategies to improve the flavor profile of their favorite grilled dishes. • Add some wood. Wood is often utilized to add some extra flavor when smoking foods, but it also can add flavor when grilling in a more traditional way. Wood chips can be soaked in water or even wine or beer so they don’t burn so quickly that the flavor gains are negligible. Wood chunks or logs will burn slower than chips, so there’s no need to soak them. Wood imparts a unique flavor to grilled foods, making meals even more delicious. • Apply a dry rub to the food. Dry rubs are made from dry ingredients like herbs and spices. Dry rubs don’t penetrate the meat too deeply, which means they don’t need much time to add flavor. That’s ideal for people who decide to grill at the last minute and want to add flavor even if they don’t have the time to marinate their meat. • Bring meat to room temperature prior to putting it on the grill. Meat that goes directly from the refrigerator to the grill is likely to cook unevenly, which can affect the overall flavor of the meal. But this issue is easily overcome by taking the meat out of the fridge about 20 to 30 minutes before putting it on the grill. Doing so lets the meat reach room temperature and increases the likelihood it will cook evenly. • Season your vegetables, too. Meat and other proteins might garner the bulk of the grilling attention, but vegetables are worthy additions to any grill grate. Grilled vegetables can be made even more flavorful with some light seasoning with a little kosher salt and/or black pepper before placing them on the grill. As the vegetables cook, they will absorb the salt, which adds to their flavor profile. Dried herbs also can be used to season grilled vegetables for even more flavor.

Grilled foods are incredibly flavorful. That flavor profile can be even better when grillmasters employ a few simple techniques.

PHOTO PROVIDED

Enjoy A Delicious Meal Dine-In or Takeout

FULL GLUTEN FREE MENU AVAILABLE

• Grab n Go Meals • Imported Pastas • Homemade Sauces • Salamis & Cheeses for your Charcuterie • Unique Gift Shoppe

Sustainable Wine

If you enjoy a nice bottle of wine but also want to do your part to protect the environment, sustainable wine is up your alley.

The wine industry has seen a years-long trend in organic wine. The International Wines and Spirits Record expected a 9.2% annual growth rate in organic wine consumption between 2017 and 2022, with a projected 87.5 million cases of organic wine being sold. Sustainable wines, however, must meet different standards.

Organic vs. Sustainable

In the U.S., the Department of Agriculture certifies wine as organic when it meets the following requirements, according to the USDA: • The grapes are grown without synthetic fertilizers, and in a manner that protects the environment and preserves the soil. • Other agricultural ingredients that go into the wine, such as yeast, are also certified organic. • Any non-agricultural ingredients must be specifically allowed on the National List of Allowed and Prohibited Substances and can’t exceed 5% of the total product. • No sulfites are added.

Sustainable and organic growing and winemaking share common practices, such as using natural soil additives. Sustainability, however, “includes a broader set of practices, such as energy and water efficiency,” according to the California Sustainable Winegrowing Alliance.

PHOTO PROVIDED

Sustainability 101

In order to get the California Sustainable Winegrowing Alliance’s “certified sustainable” seal, winemakers must “conserve water and energy, maintain healthy soil, protect air and water quality, enhance relations with employees and communities, preserve local ecosystems and wildlife habitat, and improve the economic vitality of vineyards and wineries,” according to CSWA.

Sustainable winemakers ensure biodiversity among their vines, ensure the health of the soil, practice recycling and water conservation, and use renewable energy in their operations.

FURNITURE IN RUSTIC, TRADITIONAL, LIVE EDGE & BARNWOOD STYLES

GIFTS & HOME ACCESSORIES

Bedroom & Dining Room Sets Custom Furniture Poly Furniture Peaceful Sleeper Mattress Sets Lamps • Clocks • Rustic Chandeliers & More!

BELLEVILLE INDUSTRIES

We Specialize In Painting Truck and Semi -Truck Frames

• Epoxy primer with single stage urethane paint proven to be very durable! • A 15x15x60 wet paint booth. Truck and Semi Frames Not a Problem! • Short Turn Around • 10 Years Experience

Call for Estimates

Having Trouble Finding Powder Coating For Your Odd or Over Size Fabricated Metal Work?

• Capabilities Are 9’ X 9’ X 25’ * 2,800 lbs. • Quality Focus On Every Job!

2000 West Back Mountain Rd., Belleville, PA 17004 717-935-2295 info@bellevilleindustries.com

Popular restaurant dining styles

Dining out provides an opportunity to try many different foods that people may not normally prepare at home. It also introduces individuals to various themes and styles of dining.

Broadening one’s culinary horizons can contribute to well-rounded adults and children who are likely to adapt well to various social situations. New dining experiences also may serve as the basis for making conversation or even developing new relationships.

Dining styles vary depending on the type of restaurant. The following rundown is ideal for diners who want to try new things and eat a great meal at the same time. Hibachi

Hibachi restaurants provide both a meal and a show. Hibachi is a Japanese style of cooking and the word translates to “fire bowl.” Hibachi involves cooking foods on a high-heat metal cooking plate, according to Shinto Japanese Steakhouse & Sushi. The cooking plate often is built into a table that diners sit around. The chef prepares the food while engaging the customers in the experience. Tapas

Tapas style features several small plates of food. Tapas are small, savory dishes, but can be quite filling when several dishes are chosen. Tapas traces its origins to Spain, but has become a notable restaurant trend in many different countries. Eating tapas enables diners to try many different things and share plates with others.

PHOTO PROVIDED

Family style

Family style of service is common in Italian and some Greek restaurants. It falls in between buffet dining and more formal plated sit-down dinners. According to the food and dining resource Grooving Gourmet, family-style involves wait staff bringing food to the table in large serving dishes. These items are passed around for each person to fill his or her plate. Family-style is reminiscent of dining at home, where one to three different foods are offered and guests serve themselves. Buffet

With buffet dining, diners visit a centralized food station and serve themselves foods from various platters or chafing dishes. Sometimes food is spooned or served by personnel staffing the buffet table. Buffets let people try a variety of foods in sizable amounts. Café or bistro

Café or bistro style service involves food served from a counter. Items may include coffee, espresso, pastries, and sandwiches. These restaurants are known for their relaxed and intimate settings. Fast casual

One increasingly popular dining trends is fast casual, which is more upscale than fast food but equally as convenient. Open kitchens are popular at fast casual chains. Foods tend to include gourmet breads and organic ingredients, among others. Panera Bread is an example of a fast casual chain.

Different dining styles ensure there’s a restaurant for everyone.

Local Expertise to Move Your Property Fast!

Doug Riden

REALTOR® 717-991-1208

Jana Stevens

REALTOR® 717-348-5789

Call us today for details and your free home value report!

Local Agents on The JoAnn Smith Team

Ed Walker

REALTOR® 814-880-0404

Cassandra Spelas

REALTOR® 570-721-1381

278 W. Hamilton Ave., State College, PA 16801 Offi ce: 814-272-3333

Tasty tidbits about pizza

The calendar is dotted with various holidays that celebrate pizza. From National Pizza Pie Day in February to National Deep Dish Pizza Day in April to National Cheese Pizza Day in September, not to mention National Pizza Month in October, any time of year is the perfect opportunity to bite into a slice.

For most people, the best part of pizza is eating it, but that doesn’t mean you can’t still learn something about this all-time favorite food as well. The following are some tasty tidbits about pizza, courtesy of Fact City, Pizza Need and Facts Legend. • Pizza is tied to Greece. Greeks are credited with creating the first pizza-like food. The Greeks used to bake flat, round large breads that were then topped with vegetables, potatoes, spices, and olive oil. However, the first commercial pizza and pizzeria has been traced to the 19th century and the Italian city of Naples. • Not all pizza is flat. While crispy, low-profile pies may be classic, other varieties of pizza have their fans. “Deep dish” pizza originated in 1943 in the Chicago eatery Pizzeria Uno. Sfincione, or focaccia pizza, a type of pizza made in a sheet pan with thicker slices, was created in the mid-19th century in Sicily. It is popularly called Sicilian pizza. • Pizza is even more popular on certain days of the year. Pizza can be enjoyed any day of the year, but Super Bowl Sunday, New Year’s Eve, Halloween, Thanksgiving Eve, and New Year’s Day are the top five days for pizza sales. In addition, pizza accounts for more than 10 percent of all food service sales. • Pizza is booming. In the United States, the pizza industry makes up 17 percent of all restaurants and grosses more than $30 billion every year. The highest-grossing single-unit independent pizzeria in the United States is Moose’s Tooth Pub and Pizzeria in Anchorage, Alaska. Its annual sales are approximately $6 million. • Pizza is popular everywhere. Around the world, about three billion pizzas are sold each year. • Pizza is a weekend favorite. While Friday may be pizza night for many people, sales figures indicate that Saturday night is the most popular night to eat pizza. • Pizza has a symbiotic relationship with certain foods. The pizza industry has helped propel both the cheese and pepperoni industry. Around 251 million pounds of pepperoni are consumed each year in the United States. • Hawaiian pizza is popular, though not accurately named. Ham and pineapple are popular pizza toppings on the West coast of the United States, and this pizza is dubbed the Hawaiian pizza. However, it doesn’t have any connection to Hawaii. This pizza actually was invented in Canada.

Pizza is a perennial favorite and one of the most popular foods of all time.

PHOTO PROVIDED