PA. Farm Show food recipes

Pennsylvania Farm Show food recipes, cooking segments

WGAL News 8 Pa. Farm Show coverage for 2021

Updated: 1:10 PM EST Jan 18, 2021

One of the best parts of the Pennsylvania Farm Show, year in and year out, is all of the delicious, mouth-watering, scrumptious food!Unfortunately, the coronavirus pandemic has forced the show to go virtual this year. However, WGAL’s Matt Barcaro has found a way to help you still get a taste of the Farm Show right at home. He reached out to the makers of some of the most popular treats to get their recipes and many shared them. This week, Matt will be doing cooking segments on WGAL News 8 to show you how to make some of this Farm Show fare. We’ll post each recipe on this page in case you want to try the treats in your kitchen. Friday’s recipe: Farm Show Milkshakes from the Pa. Dairymen’s new ice cream, COWABUNGAVanilla shake ingredients: 4 scoops COWABUNGA vanilla ice cream1 to 1 1/2 cups PA milk (depending on desired thickness)Optional for vanilla: 1 tablespoon vanilla extractChocolate shake ingredients:4 scoops COWABUNGA chocolate ice creamPA Chocolate milk for a really chocolate shake Or use regular milk and add Hershey’s chocolate syrup to desired chocolate taste you want ( approx 1/2 cup PA milk to 1/4 cup Hershey’s syrup)Directions:In a blender, combine ice cream, milk and vanilla if using. Blend until smooth. Enjoy!COWABUNGA ice cream is available at all nine Karns Food Stores and Stauffers of Kissel Hill Fresh Food Stores while supplies last.Thursday’s recipe: Chicken Corn Soup from the Pa. Vegetable Growers AssociationIngredients:1 medium onion, chopped2 celery ribs, chopped1 cup shredded carrots2 pounds chicken, cubed3 chicken bouillon cubes1 teaspoon salt1/4 teaspoon pepper12 cups water2 cups uncooked egg noodles2 cups fresh corn (can also use canned)1/4 cup butterDirections:Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.Wednesday’s recipe: Pulled Pork Sandwiches from the PA Pork Producers CouncilIngredients:5 pounds boneless blade pork roast1 1/2 teaspoons smoked paprika2 teaspoons black pepper1 teaspoon cayenne1 teaspoon dried thyme1 teaspoon garlic powder1/2 teaspoon salt1 cup watersandwich bunsDirections: Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.For more recipes with pulled pork, go here.Tuesday’s recipe: Smoked Trout Chowder from PennAg IndustriesThis recipe makes 1 gallon of soup. Ingredients: Extra virgin olive oil8 ounces double smoked bacon, diced small2 large yellow onions finely diced4 stalks celery1 bay leaf1 sprig fresh thyme4 ounces unsalted butter1 cup all-purpose flour2 1/2 quarts natural clam broth6 large Yukon gold potatoes, scrubbed and cut in a uniform dice1.5 quarts heavy cream, reduced by halfTabasco sauce3 or 4 Limestone Springs trout filets, brined, smoked and flaked1 small bunch flat leaf parsley, washed, dried and coarsely choppedSea salt and freshly ground black pepperDirections:Heat up a large, heavy-bottomed sauce pot and when it is warm, add oil to just cover the bottom of the pan. When the oil is warm, add the bacon and render it in the pot until it just begins to turn crispy. Using a slotted spoon, remove the bacon from the pot and reserve. Add the diced celery and onions to the pot and sweat them over a low flame until they have become very soft and opaque, about 10 to 15 minutes. When the vegetables are cooked, there should be an abundant amount of fat swimming in the pan. Supplement with unsalted butter and melt. Stir well to combine and then sprinkle the vegetables with flour and stir together, slowly adding flour until the fat and vegetables become a paste like peanut butter in consistency. Cook the paste together over a low flame for about ten minutes or so, stirring frequently and allowing the roux to brown very slightly.While you are cooking the roux, warm the clam broth and add the bay leaf and thyme. Put the roux into a heavy gauge pot, add the warm broth and beat with a whisk to incorporate the roux and the broth. Scrape the bottom of the pot well to make sure to incorporate all the roux into the chowder, and cook together stirring constantly for about twenty minutes or until the floury taste has dissipated. Add the potatoes, stir well to combine, and cook until the potatoes are tender. Add the reduced heavy cream and cook until the chowder comes together. Season with Tabasco and just before serving, add the trout, parsley and bacon. Stir, taste, add salt and pepper as needed and enjoy! Monday’s recipe: Farm Show Mushroom Salad from the Mushroom Farmers of PennsylvaniaIngredients:3 lbs. fresh button mushrooms, quartered and sliced1 c. chopped celery1/2 c grated carrots 1/3 c. chopped onions3 to 4 oz. pitted olives chopped1/3 c. olive oil1/4 c. apple cider vinegar2 Tbsp. lemon juiceDirections:In a 4-quart saucepan, add 2 inches of water, 1 Tbsp. salt and the lemon juice. Bring to a boil, add washed mushrooms, and bring to a boil again. Drain and dry.In a large bowl, combine the other ingredients. Add the mushrooms and serve. Farm Show memoriesAgain, because of the challenges with the show this year, Matt and his photographer Kenny Maryott also put together a Top 10 list of Farm Show memories from recent years. You can watch all of them here.