Sunday
May 5, 2024 
The Pennsylvania Farm Show is all about food from our home state.
Whether you are looking for exhibits featuring the Keystone State’s extensive farm industry or dishes prepared by Pennsylvania chefs using ingredients grown or raised in the state, the farm show has it all.
The show opened last Saturday and concludes its eight-day run this Saturday at the PA Farm Show Complex & Expo Center in Harrisburg. Popular exhibits include the massive 2024 butter sculpture, while the Army-Navy Cookoff is among the many cooking events. There are magic shows, animal competitions, State Police drill team demonstrations, a wine competition, and a variety of baking contests. Food demonstrations and tastings are available each day of the show and there is plenty of food for sale.
A prime spot for seeing some of the many demonstrations is the PA Preferred Culinary Connection Stage. Chefs, special guests and the dishes they make vary throughout the show.
Admission to the farm show is free; parking is $15. For a complete schedule, exhibits, maps, food vendors and visitors’ guide see the website farmshow.pa.gov/pafarmshow/Pages/default.aspx.
From the PA Preferred Culinary Connection Recipe Book comes this recipe from Barry Crumlich, executive chef at the Pennsylvania governor’s residence in Harrisburg. Crumlich serves this vegetarian recipe with a kale salad. The cookbook is filled with recipes from chefs around the state that are among those being showcased on the Culinary Connection Stage.
Yield: 6 servings
(If you don’t have bulgur wheat, substitutes can include quinoa, farro and orzo pasta.)
4 cups butternut squash, coarsely shredded (about 1 pound)
¼ cup uncooked bulgur
½ teaspoon salt
1 teaspoon olive oil
1 cup diced sweet onion
3 ounces crumbled feta cheese
2 ounces Parmesan cheese
¼ cup chopped fresh mint
½ teaspoon ground black pepper
10 to 12 sheets phyllo dough, separated
Olive oil spray
Combine the first three ingredients in large bowl, cover and chill for 30 minutes. Preheat oven to 350 degrees.
Heat olive oil in a medium skillet over medium-high heat. Add onion; sauté for three minutes. Add onion, feta, Parmesan cheese, mint, and black pepper to squash mixture, stirring to combine.
Working with one sheet of phyllo dough at a time (cover remaining dough to prevent drying), place first two sheets into a 9 x 13-inch baking dish. Gently press dough into baking dish, allowing sheets to extend over edges of dish; lightly coat dough with olive oil spray. Repeat process with an additional two sheets of dough, placing dough to form a crisscross design.
Place final two sheets of dough into baking dish and coat lightly with olive oil spray. Spoon squash mixture over phyllo dough. Place the final two sheets of dough over squash mixture and coat with olive oil spray. Fold in the overhanging edges of dough to fit the baking dish and form a slight rim. Bake at 350 degrees for 40 minutes or until golden brown.
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