Pennsylvania Vegetable Marketing and Research Program
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Pennsylvania Vegetable Marketing and Research Program
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FOR IMMEDIATE RELEASE Vegetable Recipe Contest Statewide Cook Off Set for August 8 July 29, 2008 The fifth annual Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest statewide Cook-Off will be held on Friday, August 8, 2008, at the Olewine Center for Culinary Arts at Harrisburg Area Community College in Harrisburg. Finalists will compete for $100 prizes in four categories. The contest is sponsored by the Pennsylvania Vegetable Marketing and Research Program in cooperation with the Pennsylvania Department of Agriculture. The Cook-Off is part of the Vegetable Marketing and Research Program’s celebration of August as Pennsylvania Produce Month. Governor Edward Rendell along with the state Senate and the state House of Representatives have all proclaimed August as Pennsylvania Produce Month in recognition of the state’s vegetable industry which produces over $141 million worth of vegetables on 48,000 acres of land. A panel of four judges reviewed over 122 written recipe entries from 46 contestants across the state. They selected four finalist recipes in each of the following four categories: Tomatoes/.Peppers/Eggplant, Melons/Cucumbers, Summer Squash and Winter Squash/Pumpkins. Recipes were chosen on the basis of creativity, nutrition/healthfulness, ease of preparation, and overall appeal. The contestants will prepare their finalist recipes for the judges to evaluate at the Cook-Off. The following recipes and contestants were chosen: Tomato/Peppers/Eggplant Caponata Pizza – Francis Dietz, York Hot Cheesy Peppers and Crab Dip – Kathy Rohrbaugh, Shrewsbury Hot Muffin Stuffed Peppers – Kay Kahle, Seneca Tomato Pie – Mary Landis, New Cumberland Melons/Cucumbers Can’t Get Enough Cantaloupe Salsa – Teresa DeVono, Red Lion Watermelon Salsa – Kathy Rohrbaugh, Shrewsbury Spicy Melon Balls Wrapped in Prosciutto – Joan Sarisky, Danville Stuffed Cucucmber Slices – Bonnie Mortmer, Mount Pleasant Summer Squash Crabby Patties – Lisa Salvatore, Harrisburg Grilled Zucchini Crostini With Tomato Basil Sauce – Debra Deis, Harrisburg Summer Squash Pie – Brenda Lee Venturo, Harrisburg Zucchini Alfredo – Gerri Gallagher, Erie Winter Squash/Pumpkins Asian Pumpkin Soup – Becky Frey, Lebanon Pumpkin Nachos – Bonnie Mortimer, Mount Pleasant Pumpkin Stuffed Shells – Bonnie Lee Strunk Brasted, Allentown Squash and Citrus Slaw – Francis Dietz, York
Judging will take place according to the following schedule: 10:00 a.m. Melons/Cucumber 10:30 a.m. Summer Squash 11:00 a.m. Tomatoes/Peppers/Eggplant 11:30 a.m. Winter Squash/Pumpkin Judges will choose a first place winner in each of the four categories, who will receive a $100 prize. Michael Pechart, Executive Assistant to the Secretary of Agriculture, is scheduled to present the first place awards at noon. The other three finalists in each category will receive a $25 gift certificate to the farm market of their choice in the state. Recipe entries had to contain as a major ingredient at least one of the vegetables in the category title. Recipes had to be created or modified by the contestant or a member of the contestant’s family. The judges for this year’s contest are: Lou Ann Good, Food and Family Features Editor for Lancaster Farming; Autumn Miles, Harrisburg Area Community College; Connie Shuff, former contestant; Teresa Yoder, Nutrition Education Program at Penn State University
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