Mailing List Sign Up

Sign up today and receive a weekly update!

Hours of Operation

Open every Saturday from 5 am until 12 Noon

We Are Partners!


Find us on PA AgMap.

<< Back to main

Farmers' Market Coop of East Liberty Update

Posted 10/6/2011 10:58pm by Val Kennedy.

Update for Saturday October 8th

The market is open for business this Saturday.  I spoke with several of the farmers and expect a wide variety of items available this Saturday.  One thing to look out for is the Pumpkins, Gourds, Indian Corn and other fall items that are now available throughout the market.  Here are a few highlights….

Greenawalt Farm

One thing I’ve noticed the last few weeks is the wide variety of fall squash that Brian Greenawalt has available.  We are going to have to start calling Brian the “Squash King.”  I am familiar with the acorn and butternut, but have not even heard of some of the others.  There are tons of recipes on the web, so don’t be afraid to take home an unfamiliar variety and try it.  Here is a list of the varieties for this week:

Blue Hubbard

Kabocha (Green and Orange)




Butter Cup


I was intrigued by the Kabocha squash so I picked up a few last week.  I found this recipe which looks simple and delicious.


Kistaco Farm

Kistaco will have a similar variety of apples as last week, with a few additional varieties:




Golden Delicious

Red Delicious




Northern Spy


And don’t forget the cider.  They will also have Peppers, Tomatoes & Eggplant.


Zang's Greenhouse

I spoke with Rick Zang from Zang's Greenhouse.   Rick will have a wide variety of local vegetables, including potatoes, beets, beans, greens, leeks, onions and shallots.  Rick will also have beautiful Poblano peppers and escarole.  Concord grapes from Erie County will be available.  Rick will also have fresh cut gladiola flowers.


Fruits and vegetables are also available at the Kennedy Farm stand.



My call to action on the quince really got people going last week.  Many people came in searching for quince.  Brian Greenawalt sold all that he had.  He may have more this Saturday, but is not 100% sure.  Hopefully people had fun preparing it.


Kew Park Coffee Bar

We got a shipment of fresh roasted coffee from Jamaica this week.  Come and get it!   At the juice bar, we will have fresh made Concord grape juice, made from Erie County grapes.


PA Made Cheese

We got a whole lot of cheese in this week.  Fresh curds from Arsenal Cheese will be available. 

I also received four styles of aged cow milk cheese from Hidden Hills Dairy.



Gouda Gold




If you were at the Big Pour this year you may have tried some food made by a new restaurant called Meat and Potatoes.  It is located on Penn Avenue in the Cultural District.  Chef Richard Deshantz made this incredible beef brisket, which was served on a soft tortilla with cole slaw and bread and butter pickles.  All the flavors came together really well, but I was struck by the bread and butter pickles.  So last week I picked up a half bushel of pickle cucumbers and made a batch of bread and butters.  I asked the folks at Meat and Potatoes if they would share the recipe.  Here it is below.  I am not 100% sure that there will be pickles available at the market this Saturday, but if they are, give this recipe a try.  And please do yourself a favor and get down to try some food (and drinks) at Meat and Potatoes as soon as possible.

The PG has done a few articles on Meat and Potatoes, check it out at:


Bread and Butter Pickles Recipe


  • 2 1/2 lbs pickling cucumbers
  • 1 pound white or yellow onions, thinly sliced
  • 1/4 cup pickling salt
  • 1 1/4 cup white distilled vinegar
  • 1 cup apple cider vinegar
  • 2 1/4 cups sugar
  • 1 Tbsp mustard seeds
  • 1 teaspoon crushed red pepper flakes
  • 3/4 teaspoon celery seeds
  • 1 inch cinnamon stick
  • 6 allspice berries plus a pinch of ground allspice
  • 6 whole cloves plus a pinch of ground cloves
  • 1/2 teaspoon turmeric



1 Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8-inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl. Add the sliced onions and pickling salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a couple of inches of ice. Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.

2 If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to sterilize your jars before canning, and heat the filled jars in a hot water bath after canning.

3 In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the sugar vinegar solution begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers. First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim. Wipe the rim clean with a paper towel. Place a sterilized lid on the jar.


Please visit the market on Saturday!


David Lagnese


Please visit the market's website for information on the market and all the vendors.  You can sign up for a weekly email update.


The Farmers' Market Cooperative of East Liberty is located at 344 North Sheridan Ave., adjacent to the Home Depot parking lot.  The market operates year round- and is open from 5 AM until 12 noon every Saturday of the year.