All the Best of All Things Local

Archive: Jun 2007

Strawberries in Merlot

  1. Strawberries in Merlot

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    Strawberries in Merlot

    This surprise ending is a great dinner party dessert when local strawberries are in season. The fruit of the berries and the spiciness of the cracked pepper compliment the wine. Be sure to use a wine that you would want to drink!!


    • 1 quart strawberries
    • 2 teaspoons sugar
    • 1 cup Merlot (or try a nice Syrah or peppery Zinfandel)
    • 1 teaspoon freshly cracked black pepper
    • fresh mint for garnish


    Clean strawberries and halve. Place in a glass bowl and gently toss with sugar. Let sit for about 10 minutes.

    Pour Merlot over strawberries, add black pepper and gently stir to combine.

    Divide strawberries and merlot into wine glasses. Serve with a sprig of mint for garnish.

  2. Sautéed Kohlrabi

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    Sautéed Kohlrabi

    Kohlrabi can be found locally in the spring and again in the fall. Eat it raw in salads or on a crudités platter with a creamy dip. It can also be treated like potatoes as in this sautéed recipe.


    • 3 to 4 tennis-size bulbs of kohlrabi, stems removed and peeled
    • 1 small red onion, peeled and diced
    • 2 tablespoons unsalted butter
    • 1 teaspoon dried thyme
    • salt and pepper to taste


    Thinly slice peeled kohlrabi and set aside.

    Melt butter in a heavy skillet over medium-high heat. Add onions and sauté until translucent.

    Add kohlrabi slices and dried thyme to the skillet with the sautéed onions and gently stir to coat the kohlrabi slices with butter.

    Reduce the heat to medium/medium-low and cook for about 15 minutes, turning occasionally, until the kohlrabi is tender and golden.

    Serve hot. Top with grated parmesan cheese if desired.

  3. Harvest Valley Farm

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    Larry King, his brother Art King, and Art’s son David run this fourth generation farm in southern Butler County, PA. Larry and Art’s grandparents raised eight children solely off of the farm’s profits, and they continue that tradition today…not only supporting their families but helping to sustain a good community economy. On their 132 farm they grow more than 60 varieties of produce and hand pick every vegetable that they offer. You can find Harvest Valley products at their farm store, through their CSA program, at farmers’ markets throughout the Pittsburgh region, and on the menu of a number of our area’s finest restaurants.

    For more information, directions to their farm store, a listing of farmers’ markets and restaurants where you can find their produce, and information about their Fall Festival , click HERE.

    Phone: (724) 898-FARM (3276)


  4. Roasted Asparagus Bundles

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    Roasted Asparagus Bundles

    Roasted Asparagus Bundles

    This recipe makes side dish portions. To make a delicious appetizer, wrap one or two asparagus spears per bundle. Also, this recipe is equally delicious grilled!


    • 1 pound fresh asparagus, washed and trimmed of tough ends
    • 3-5 slices Proscuitto, halved lengthwise
    • 2 teaspoons extra virgin olive oil
    • 1 dash kosher salt
    • freshly ground pepper
    • fresh lemon – optional


    Preheat oven to 400 degrees.

    Evenly divide the clean, trimmed asparagus spears into equal portions of 3 or 4 spears each. Wrap each portion around the middle with a slice of Proscuitto.

    Place "bundles" in a shallow baking dish that has been sprayed with nonstick cooking spray. Drizzle with the olive oil and sprinkle with salt and pepper to taste.

    Place in oven and roast for approximately 15 minutes or until the asparagus is tender-crisp and the Proscuitto has tightened around the asparagus to make a snug bundle.

    Before serving squeeze fresh lemon over the bundles if desired.

    © 2013 Local Goodness LLC, all rights reserved


    TO TRIM ASPARAGUS hold the asparagus spear in both hands near each end and gently bend. The spear will naturally break between the tough and tender parts, typically removing 1/3 of the spear. Toss the tough bottom end and use the remaining tender portion of the asparagus.

  5. Rhubarb Pudding

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    Rhubarb "Pudding"


    This old family recipe is incredibly simple and makes an outstanding desert, breakfast...and late night snack!


    • 3 cups fresh rhubarb, chopped
    • 1 egg, beaten
    • 1 cup sugar
    • 1 cup + 2 tablespoons flour
    • ½ cup sugar
    • ½ cup unsalted butter (one stick), slightly softened
    • 1 teaspoon baking powder


    Place the rhubarb, egg, sugar and 2 tablespoons of flour in a mixing bowl and mix together until combined.

    Spread the rhubarb mixture in the bottom of an 8-inch baking dish that has been coated with nonstick cooking spray.

    In a separate bowl place remaining flour, sugar, butter and baking. Mix together using a fork or pastry blender to combine until crumbly. Spread the topping evenly over the rhubarb mixture.

    Bake at 350 degrees for 50 minutes until bubbly and golden brown.

    © 2013 Local Goodness LLC, all rights reserved

  6. Dillner Family Farm: Rhubarb & Asparagus

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    Today’s Local Goodness: Rhubarb & Asparagus from Dillner Family Farm

    Featured Recipes:

    Rhubarb Pudding

    Roasted Asparagus Bundles

    This third generation family farm actively farms half of its 250 acres just north of Pittsburgh, rotating its crops to strengthen and nurture the land. Jane and Don Dillner and their four children offer more than 100 varieties of vegetables, herbs and flowers and fruit from their orchard throughout the growing season. To make the most of their efforts, subscribe to their CSA program with drops in Mt. Lebanon, Wexford, or their farm in Gibsonia. Their seasonal products can be found at  farmers’ markets throughout the city of Pittsburgh.

    For more information and directions, click HERE.

    Contact Person: Jane Dillner

    Phone: (724) 444-6594