We proudly present feature articles and recent inclusions that have presented Tait Farm Foods to the community at and away from home.

Tomato Festival 2016

The Annual Tait Farm Tomato Festival was a terrific success again this year!    

Special thanks to Anne Quinn Corr for serving as the MC of our Iron Chef Tomato Contest and for writing the article in the Centre Daily Times about the festive event.

The Winner of the Tomato Taste Off is…White Currant grown by Pat Winterowd!  Congratulations, Pat!

Iron Chef Competition brought together 2 amateur and 3 professional chefs who all prepared a dish using their own list of ingredients and fresh tomatoes.

Tomato Avocado Salsa
Prepared by Kelly Renfrew, Amateur Chef, Awarded ” Best Flavor and Texture”

4 plum tomatoes
2 T finely chopped onion
4 oz. crumbled feta
1 T chopped fresh parsley
3 T red wine vinegar
2 T olive oil
1/2 t oregano
1/2 t salt
2 avocados, chopped

Bag of tortilla chips

Mix together and serve with tortilla chips

Roasted Jalapeno Gazpacho – Awarded “Best Use of the Most Local Ingredients”adapted from Urban Roots Farm in Springfield, Missouri
Prepared by Stacey Budd, representing Friends & Farmers

2 large jalapeno peppers – roasted
1 t olive oil
6 C chopped tomatoes, assorted heirloom or red
2 C seed and chopped cucumbers (about 2 medium)
1 medium peach – peeled, pitted and chopped
3/4 C water
2 T olive oil
1 T red wine vinegar
a handful of fresh basil leaves
1 large clove of garlic, minced

1. Roasting the jalapeno gives depth to the flavor of the soup. To roast, cut pepper lengthwise; remove stem, seeds and membranes. Place pepper halves, cut side down, on a foil-lined baking sheet. Drizzle with the 1 teaspoon of olive oil. Bake in a 400 degree oven for 20-25 minutes or until the skins are blistered and dark. Carefully fold foil up to enclose the pepper halves. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin. Finely chop pepper. Set aside.
2. Meanwhile, in food processor or blender, combine 3 cups tomato, 1 cup cucumber and half the peach. Cover: process or blend until almost smooth but a few small pieces remain. Transfer tomato mixture to large mixing bowl. In food processor or blender, combine the water, 2 tablespoons olive oil, the vinegar, the handful of basil leaves and the garlic. Cover; process or blend until smooth. Transfer basil mixture to the bowl with tomato mixture.
3. Continue to process the remaining tomato, cucumber and peach. Depending on your texture preference, you can pulse this batch if you prefer. Add to the tomato mixture and taste. Add more peach or basil if your satisfy your tastebuds.
4. Add the roasted jalapeno pepper. Stir to combine and season to taste with salt. Cover; chill at least 8 hours or up to 24 hours. Flavors tend to meld more the longer you chill the gazpacho.

Tony Sapia, Gemelli Bakers incorporated the following three recipes for a delicious Tomato Bisque.  Awarded “Best Visual Appeal, as well as Best of Show”

Tomato Bisque
6 C fresh picked tomatoes, cored and chopped
1/4 C onion, chopped
1/4 C carrot, chopped
1 T salt
pepper to taste
pinch of garlic powder
1/4 C vegetable stock
1/4 C ice
pinch smoked paprika
4 T extra virgin olive oil
2 T Tait Farm Foods Ginger Shrub
Place all ingredients in blender and process.  Strain into non-reactive bowl and chill.  Adjust seasoning and serve with garnish.

Green Garden Goddess Pesto (swirled atop the bisque)
1 green zebra tomato
1/2 C carrot tops
3 T fresh herbs – cilantro, mint, parsley, dill, chef’s choice
Juice of one lemon
4 T extra virgin olive oil
Place all ingredients in blender and process.  Adjust seasoning with salt and pepper to taste.

Tomato Corn Relish (garnish for the Tomato Bisque)
1 C fresh tomatoes, cored and diced
1/2 C fresh corn on the cob, shucked and blanched
1/4 C onion, diced
1/4 C celery, peeled and diced
salt and pepper to taste
juice of one lemon
4 T extra virgin olive oil
Stir all ingredients together and reserve in bowl chilled

Heirloom Tomatoes with Red Miso Dressing, Basil and Pine Nuts
Prepared by Liz Hofner, Revival Kitchen, Awarded “Most Original and Unique Flavor”

4 Tbs red miso paste
2 Tbs lemon juice
Pinch of cracked black pepper
1/4 c toasted pine nuts
Garnish with fresh basil leaves

Mango Habanero Bloody Mary, Tait Farm Foods Friend, Rebecca Larsen

4 C fresh tomatoes chopped
1/2 C chopped carrot (can substitute other vegetables – orange peppers, celery)
1 T Worcestershire sauce
1 tsp celery salt
1 C water (1/2 C reserved for blender)
1 T Tait Farm Foods Mango Habanero Mustard
1/2 lemon, juiced
1/2 lime, juiced
Black pepper to taste
Combine the tomatoes, carrot, Worcestershire sauce and 1/2 of the water in a pot and bring to a boil.  Upon reaching a boil, lower heat to simmer and cook for 20 minutes.  Remove pot from stove top and let cool to room temperature.  Pour into blender and add remaining 1/2 C water, lemon juice, lime juice, celery salt, Mango Habanero Mustard and fresh cracked pepper.  Blend until smooth.  Strain through a fine mesh sieve.

In a shaker with ice combine 8 oz. of fresh vegetable juice mix with 1-1/2 oz vodka.  Shake & strain into a chilled glass or a glass with ice.  Garnish with celery, lime slice and/or pickled vegetables of your choice.

Nittany Lion Inn chef Rodney Campbell won Best Classic Expression for his Tomato Basil Salad.

We look forward to next year and encourage you and yours to think about your favorite tomato recipes for our Iron Chef Competition!

Using Fresh Herbs! Tait Farm Featured on Central PA Live

Tait Farm was featured on Central PA Live on Friday, July 18. Watch Michael make one of our favorites, Chimichurri Sauce! Enjoy the recipe:

Chimichurri Sauce  
1 1/2 cups parsley, coarsely chopped
1 1/2 cups cilantro, coarsely chopped
2 tablespoons oregano
4- 8 cloves of garlic
2 tablespoons diced red onion
1/4 red wine vinegar
Salt and Pepper to taste
Optional red chili flakes or red jalapeno

Place all ingredients into a food processor and pulse until blended. Be careful not to over process.

This sauce tastes best after sitting for a day as the flavors come together.

See more great recipes in action at our weekly Sampling Saturdays! Here is the schedule:

  • July 26: Quick Pickle your Summer Vegetables
  • Aug 2: Divine Desserts with Ripe Summer Fruit
  • Aug 9: Summer Sweet Corn recipes
  • Aug 16: Tomato Festival- 1pm to 4pm. Come and taste some of the 60 plus varieties growing on the farm and others brought to share by our friends.
  • Aug 23: Scrumptious Summer Salsas
  • Aug 30: Terrific Dishes for Tailgating!

Harvest Meets Cocktail

Vegetable fruit vinegar beverage is reborn as tangy drink mixer.

The shrub — no relation to the woody- low-growing plants — might not sound  like a drink worth reviving, but this sweet-tart concentrate, made from fruit,  vinegar, sugar and other flavorings, is thirst-quenching and delicious. Mixed  with sparking water, it becomes a naturally flavored soda, with a great balance  between sweet and bright notes. Its flavors are punchy enough to stand up to  alcohol; in fact, in the 19th century it was almost always spiked….Slow Food credits Tait Farm, located just outside of State College, with  bringing shrub back from the brink of extinction.

Featured article in the Pittsburgh Post Gazette magazine, Plush.

Summer Solstice Celebration at Tait Farm

Summer Solstice Celebration at Tait Farm benefited the Centre County Farmland Trust. 

More than 750 people gathered for a celebration of local farms, food and art.  Guests enjoyed food and beverage sampling provided by sponsors Tait Farm Foods, Elk Creek Café + Aleworks, Mount Nittany Winery, Harrison’s Wine Grill & Catering, and Otto’s Pub & Brewery.

Festivities also included hands-on art activities provided by the Art Alliance and  Bellefonte artisans, Jabebo as well as an art exhibit and sale by the Farmland  Preservation Artists that benefited the Centre County Farmland Trust.  Hayrides took uests into the fields to watch the artists painting on site throughout the afternoon.  Other local organizations including PASA, Buy Fresh Buy Local®, WPSU’s Local Food  Journey and ClearWater Conservancy shared information to impart the importance of reserving Centre County farmland.  The Trust actively puts dollars to work preserving ocal farms for food, natural resources and future generations.  Donations and new  members are still welcome.  Visit the CCFT website for more information.

View WPSU’s Local Food Journey for a full recap and video of this exciting event.

Read the follow-up article in Voices of Central PA, July 5, 2011.

Tait Farm’s CSA, Community Harvest awarded the Quality of Life Award

Tait Farm Foods CSA, Community Harvest was awarded the Quality of Life Award by the Chamber of Business and Industry of Centre County (CBICC) at last night’s Annual Awards Gala.  The Quality of Life Award is awarded to an individual, business, organization, or government entity whose activity/activities have enhanced the quality of life in Centre County.

Read more:

StateCollege.com, March 4, 2011, “CBICC Awards Gala Honors Tait Farm”.

WPSU’s Local Food Journey, March 8, 2011, “Congratulations Tait Farm“.