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!

AgMap

Find us on PA AgMap.

News and blog

Welcome to the blog.
Posted 10/27/2011 10:58pm by Miranda Combs.

Update for Saturday October 29th

We had a great market last saturday with tons of locally grown fruit and vegetables. I heard from the farmers this week and here is a summary of the items available this week.

Kistaco Farm 

Kistaco will have 12 varieties of apples this week including:  McIntosh, Cortland, Jonathan, Jonagold, Golden Delicious, Red Delicious, Empire, Gala, Macoun, Northern Spy.  


And of course Kistaco cider is a must for the Haloween weekend.

 

***********************************************************************************************

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, peppers, onions and shallots.  

Rick will also have local lettuce, diakon radishes, and red fingerling potatoes.  Cranberries from Wisconsin are in.

Fresh Romanesco will be available.  What's Romansco?  Not being sure myself, I looked it up and here is what I found:

http://www.seriouseats.com/recipes/2009/10/seriously-italian-broccoli-romanesco-recipes.html

Looks like a cross between broccoli and cauliflower.

***********************************************************************************************
Greenawalt Farm

Brian Greenawalt will come through again with strawberries, yes locally grown strawberries.  You will need to get there early for these, as they went quickly last week.

Other locally grown items include cauliflower, tomatoes, buttercup lettuce, sweet potatoes and brussel sprouts.  Lots of squash is available-  varieties include- Blue Hubbard, Kabocha (Green and Orange), Delicata, Spaghetti, Butternut, Butter Cup and Acorn.

*********************************************************
PA Made Cheese

There is an ever expanding selection of Pennsylvania made cheeses available at the PA Made Cheese stand.  A fresh shipment of goat cheeses from Riverview Dairy arrived this week.  The Blue Cheese from Common Folk Organics is back.

We are also continuing to give away free membrillo samples (quince paste) with any cheese purchase. And speaking of quince.....

 

*********************************************************************************

SAVE THE QUINCE UPDATE

 

We have had fresh quince available at the market for the past 6 weeks or so. My call to action to use quince has really worked.  The quince available at the market has sold out quickly each week.  I got a call today from a woman in Wheeling WV who plans to drive up to visit the market this Saturday to see if she can get some quince.  I told her I could not guarantee that quince will be available, but she plans to come anyways.  Wow, what a reaction!

Update on Legume Bistro...

Trevett Hooper, owner and chef at Legume Bistro picked up some of quince and made duck liver and quince mousse.  I stopped by to taste it and it was fabulous.  

If you have not had a chance to visit Legume Bistro at their new location, you need to put it on your "must do" list.  Legume is now located on Craig Street at the former More Restaurant location.  They renovated the whole place.  The dining room is spacious and comfortable.  No longer a BYOB, they have a wonderful bar area with lots of retro features.  The kitchen is well equipped and spotlessly clean.  Of course the food is consistent with the old legume- simple but delicious.  They source most of their ingredients locally, so their menu features seasonal items.  Check out their site and make a reservation as soon as possible!

http://legumebistro.com/

And thanks to Trevett for supporting the market.

***********************************************************************

Kew Park Coffee Bar

A fresh shipment of beans from Jamaica arrived this week.  At the juice bar, we will have fresh made cranberry juice.

***********************************************************************

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

Lots of fall and Haloween items are available all over the market.  We have pumpkins, gourds, indian corn, and corn stocks. 

*********************************************************

Recipe of the week

Miriam Rubin has another of her periodic articles in the PG today, so check it out if you missed it:

http://www.post-gazette.com/pg/11300/1185043-34-0.stm?cmpid=newspanel1


Also, Miriam was nice enough to share a great recipe that uses lots of fall goodies.  I have not tried it yet, but any recipe that uses beet greens has got to be good!  Thanks Miriam!


 

Beet and Beet Greens Borsht

 

This is a perfect seasonal soup for cooler weather, adapted from my first book, "Grains." Cook and dice the beets a day ahead, if you like. Remember to keep the greens, as they go into the soup as well.

 

1 large bunch beets with greens (about 3 beets, the bunch should weigh about 1 1/4 pounds)

 

2 tablespoons olive oil

 

1 large onion, chopped (about 1 1/2 cups)

 

2 large stalks celery, diced (about 1 cup)

 

1 large carrot, diced (about 1/2 cup)

 

3 tablespoons packed light brown sugar

 

1 tablespoon grated peeled fresh ginger

 

1/2 teaspoon dried thyme

 

1/2 teaspoon freshly ground black pepper

 

1/4 teaspoon ground allspice

 

2 cups coarsely shredded green cabbage (1/4-inch shreds)

 

2 medium tart green apples, diced (about 2 cups)

 

6 cups reduced-sodium chicken broth or vegetable broth

 

Kosher salt, to taste

 

2 tablespoons red wine vinegar

 

Sour cream and snipped fresh dill

 

1. Trim stems of beets to 1 inch and scrub the beets. Trim the stems from the leaves and cut leaves into 1/2-inch ribbons.  Place beet roots in a large saucepan and add cold water to cover. Cover and heat to boiling over high heat.  Reduce the heat to medium and simmer about 40 minutes, or until fork-tender. Drain the beets in a colander; rinse briefly under cold running water. Cool to warm, slip off the skins and cut into 1/2-inch chunks.

 

2. In a Dutch oven, warm oil over medium heat.  Add the onion, celery, and carrot and sauté for 6 to 8 minutes, or until tender.  Stir in the brown sugar, ginger, thyme, pepper, and allspice and cook, stirring, for 30 seconds.  Stir in cabbage, apples, and beet greens, reduce the heat to low, cover and cook, stirring several times, for 5 minutes, or until the vegetables are wilted.

 

3. Add chicken stock and cooked beets; heat to boiling. Reduce heat to medium-low, cover and simmer for 10 to 12 minutes, or until the flavors are blended and heated through. Remove from the heat and stir in the vinegar.  Top servings with sour cream and snipped dill.

 

Makes about 6 servings

 

Miriam Rubin is a freelance food writer and a columnist for the Pittsburgh Post-Gazette, where she writes "Miriam's Garden" and other food features. She is now at work on a book about southern ways of preparing tomatoes for the University of North Carolina Press.

****************************************************

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.
 

http://www.farmersmarketcooperativeofeastliberty.com/

*********************************************************

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.

 

Posted 10/27/2011 7:54pm by Miranda Combs.
J.L. Kennedy Meat Stand Update

Special items for this Saturday, October 29th

- DRESSED QUAIL @ $6.50 each

- DRESSED PHEASANT @ $16.00 each

**please remember to place your holiday fresh turkey and capon orders ASAP by calling or stopping in the market on saturday


Val Kennedy 

*******************************************************

As always, we will have a nice variety of our regular selections available.

Remember to call by Thursday evening!  The number at the farm is 724-898-2316.

Also, please remember that order pick-up time is from 5am-10:30 am .  We will try our best to hold the orders if you run into problems and are running late... BUT...please call the stand # (412-661-1875) so that we KNOW you are running late !!   

Thanks and see you Saturday!!

Val Kennedy 


*********************************************************

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.
 
Posted 10/25/2011 9:46pm by Miranda Combs.

I usually only send out one or two messages a week on the farmers market.  But I am sending out this message about an interesting upcoming event that I want share with all of you.

Food writer Mark Bittman is coming to Pittsburgh and giving a talk as part of the LITERARY EVENINGS Monday Night Lecture Series. Mark is a well know author on food and also reports on food for the New York Times.

The lecture is Monday, Nov. 7th at 7:30pm at the Carnegie Music Hall.  There are still general admission tickets and some limited reserved seats available.

To get tickets, call the Pittsburgh Arts & Lectures office at 412-622-8866, or buy online at www.pittsburghlectures.org

Ticket prices are $35 for Orchestra seats; $25 for First Floor and First Balcony seats and $15 for General Admission. Students can come for $10 with student ID.


To learn more about Mark and his writings, please check out his website.  

http://markbittman.com/

He has authored a new book- Food Matters which looks very interesting.  I have included some information on the book below.

I know many of you that come to the market will really appreciate this talk, so please try to attend.

David Lagnese

 

 

Food Matters Meal Plan

Why become a lessmeatarian? For the sake of your health—and the earth’s!

It’s indisputable that if you adjust the proportions of what you consume—emphasizing plants at the expense of animal products and highly processed foods—you’ll improve both your personal health and that of the world.

If you’re ready to eat more sanely, here’s a 7-day meal plan, loosely based on the way I’ve been eating for the last couple of years (you’ll find recipes for these dishes in Food Matters).

Follow this plan as closely or as loosely as you like; the main idea is not to have predetermined days, weeks, or months, but to gradually get to the point where simply cooked (or even raw) plant food dominates your diet. If you reduce the amount of meat in your diet by ten percent a year, for example, in five years you’ll be eating half of what you’re eating now. In the meantime you’ll start feeling better about yourself (and the world) almost immediately.

To learn more, click here, or just pick up a copy of Food Matters.
To print the 7-Day Sample Meal Plan, click here to download the PDF version.




7-Day Sample Meal Plan

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

http://www.farmersmarketcooperativeofeastliberty.com/

********************************************************************************************

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.


Posted 10/21/2011 9:27am by Miranda Combs.

Update for Saturday October 22nd

I have been traveling on business this week and did not get a chance to speak with the farmers.  But I would expect a very similar selection of items as we had last week.  So I have included last weeks update message below for more information.  A few things to note.....

With Haloween coming up next weekend, the market has many items such as pumpkins, gourds, indian corn, and corn stocks.  They are available at all of the farm stands.

Also, the New York Times ran a nice article this week on California Olive Oil.  It discusses some of the reasons why CA olive oil is starting to challenge the European oils.  Check out the article to learn more.


DINING & WINE | October 19, 2011

California's Olive Oils Challenge Europe's
By JULIA MOSKIN
Companies in California are resuscitating the domestic olive oil industry, producing oils that can be fresher, purer and cheaper than all but the finest imports.

 

Those of you who frequent the market know that the Californian Olive Oil Connection carries several varieties of California olive oil.  All of them fresh (pressed within the last year) and are certified Extra Virgin by the California Olive Oil Council.  All the oils can be tasted before buying them.   For those of you trying to eat things grown "locally", CA olive oil is the way to go.

Olive oil goes so well with the locally grown vegetables available at the market.  A very simple dish to make at this time of year is roasted butternut squash.  To make the dish, simply peel a butternut squash and cut it up into bite size pieces.  Put the pieces in a bowl and cover liberally with olive oil.  Season with salt and pepper.  Place them on a baking pan in one layer, and bake at 400 degrees for about 15 minutes or until golden brown.  Give it a try.

See you at the market.

David Lagnese

**********************************************************************************

Update for Saturday October 15th

We had a great market last saturday with tons of locally grown fruit and vegetables.  I expect more of the same this Saturday.  The update is kind of long this week because there is so much going on.  But please read through it.

Kudo's to the PG Food Writers

I have always thought we have a great group of food writers at the Post-Gazette.  Thats why I often include links to articles and recipes that appear in the Thursday Food & Flavor section.  They do such a great job covering the farmers market scene, new restaurants and all things related to food.  Well they were recently recognized by winning an award from the Association of Food Journalists.  They won first place for Best Newspaper Food Coverage.  Check out the article:

http://www.post-gazette.com/pg/11286/1181470-34.stm

So congratulations to Bob Batz, Miriam Rubin, Grethcen McKay and the whole gang at the PG!

SAVE THE QUINCE UPDATE

We still had some quince available at the market last week, but I am not sure about this Saturday.  With the bushel that I purchased, I gave half of it to Kevin Sousa at Salt of the Earth restaurant.  I am not sure what he did with it, but am sure he will put it to good use.  A trip to Salt for dinner or snack is always worth the trip-  so stop by and see what Kevin did with his quince.  

I used mine to make a big batch of Membrillo (quince paste).  It turned out well.  It has a deep red color and a sweet and tart taste.  I want to share it with folks, so we decided to give away a 1 oz. piece with each half pound purchase of any goat cheese product from Riverview Dairy.  Quince goes really well with goat cheese.  So please stop by the PA Made Cheese stand.

Speaking of PA Made Cheese, we also have some new cheeses from God's Country Creamery in Potter County.  We got a new wheel of Havarti, but also a wheel of Gruyere.  It looks just beautiful.  We will be giving out free samples on Saturday.  So dust off the fondue pot and get ready to make some fondue.  Here is a fondue recipe from the God's Country website.  http://godscountrycreamery.com/family-fun-page/recipes-and-serving-ideas

 
I also made some fresh pickles using Miriam Rubin's (Grandma Rubin) recipe for Kosher Dills.  We plan to give a free pickle away for each 8 oz. purchase of any aged cows milk cheese.  Please see the recipe pasted at the bottom of this message.
 
**************************************************************************************

Kew Park Coffee Bar

Of course we will have hot Kew Park Coffee and whole beans to go.  At the juice bar, we will have fresh made Concord grape juice, made from Erie County grapes.  This will be the last week for Concord grapes.

*************************************************************************************

I spoke with Zang's,  Kistaco and Greenawalt farms to get an update.   Here are a few highlights….

Greenawalt Farm

Brian Greenawalt spends time on Thursday and Friday driving around Somerset County visiting various farms to get items for the market.  Many of them are Amish farmers.  This week he pulled in brussel sprouts, zucchini, and peppers.  Fruit wise he will have apples and pears.   The big news for this week is that Brian will have several flats of fresh strawberries.  These are locally grown, not imported from California. 

Lots of fall squash as well, varieties include- 
Blue Hubbard, Kabocha (Green and Orange), Delicata, Spaghetti, Butternut, Butter Cup and Acorn.

************************************************************************

Kistaco Farm

Kistaco will have a wide variety of apples, with a few new varieties this week. Varieties available this week include: 

McIntosh, Cortland, Jonathan, Jonagold, Golden Delicious, Red Delicious, Empire, Gala, Macoun, Northern Spy

And don’t forget the cider.  It seems to get better each week.  Kistaco will also have Peppers, eggplant, and maybe some greens if it doesn't rain all day Friday.

*************************************************************************

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, poblano peppers, onions and shallots.  Concord grapes from Erie County will be available, but Rick said this will probably be the last week.  Fresh cut gladiola flowers will be available.

**********************************************************

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

Just walking around last week I noticed lots of items such as Pumpkins, Gourds, Indian Corn and other fall items.  They are available at all of the farm stands. 

**************************************************************************************

Grandma Rubin’s Kosher Dills

If there’s no dill in your garden, substitute a tablespoon of dill seed.

  • 2 1/2 to 3 pounds small pickling cucumbers, well scrubbed
  • 8 cups water
  • ½ cup cider vinegar
  • 1/3 cup kosher salt
  • 2 teaspoons pickling spice (Grandma always removed the excess allspice and cloves)
  • 1 teaspoon whole black peppercorns
  • 6 to 8 cloves garlic, peeled, brown ends trimmed
  • 2 small fresh or dried chiles, plus more for jars
  • 6 to 8 heads dill

Place cucumbers in large bowl. Cover with ice water and refrigerate 1 hour until icy-cold and crisp. Drain.

In 2-quart measuring cup, measure water. Add vinegar, salt, pickling spice and peppercorns. Stir to dissolve salt.

Put cucumbers in pickling crock or deep glass or ceramic bowl. Add garlic and 2 chiles. Pour in brine and stir to mix. Place dill on top, pressing into brine.

Place a clean, unchipped small plate on top.  Press down gently to submerge cucumbers. Cover with a clean towel. Let stand at cool room temperature 2 days for new dills, 3 to 4 days for old dills.

Pack pickles into 4 or 5 clean pint jars. Add a garlic clove from brine and a chile to each. Ladle brine into jars, covering pickles. Discard dill and remaining brine. Cover jars and refrigerate. Pickles are ready now but will keep 2 to 3 months. Brine may become cloudy; that’s okay.

Makes 4 or 5 pints

*****************************************************
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.
 

http://www.farmersmarketcooperativeofeastliberty.com/

**********************************************************

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.

 

Posted 10/19/2011 7:24pm by Miranda Combs.
J.L. Kennedy Meat Stand Update

Special items for this Saturday, October 22nd

SMOKED PORK CHOPS

Also note that Canadien bacon is available any Saturday especially if you pre- order by Thursday evening


** PLEASE ** remember to place your holiday fresh turkey, capon, and smoked pheasant orders ASAP!! pick- up dates are Sat. 11/19 or Wed. 11/23 from 5-10 am only.


Val Kennedy 

*******************************************************

As always, we will have a nice variety of our regular selections available.

Remember to call by Thursday evening!  The number at the farm is 724-898-2316.

Also, please remember that order pick-up time is from 5am-10:30 am .  We will try our best to hold the orders if you run into problems and are running late... BUT...please call the stand # (412-661-1875) so that we KNOW you are running late !!   

Thanks and see you Saturday!!

Val Kennedy 


**********************************************************

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.
 
Posted 10/13/2011 11:00pm by Miranda Combs.

Update for Saturday October 15th

We had a great market last saturday with tons of locally grown fruit and vegetables.  I expect more of the same this Saturday.  The update is kind of long this week because there is so much going on.  But please read through it.

Kudo's to the PG Food Writers

I have always thought we have a great group of food writers at the Post-Gazette.  Thats why I often include links to articles and recipes that appear in the Thursday Food & Flavor section.  They do such a great job covering the farmers market scene, new restaurants and all things related to food.  Well they were recently recognized by winning an award from the Association of Food Journalists.  They won first place for Best Newspaper Food Coverage.  Check out the article:

http://www.post-gazette.com/pg/11286/1181470-34.stm

So congratulations to Bob Batz, Miriam Rubin, Grethcen McKay and the whole gang at the PG!

SAVE THE QUINCE UPDATE

We still had some quince available at the market last week, but I am not sure about this Saturday.  With the bushel that I purchased, I gave half of it to Kevin Sousa at Salt of the Earth restaurant.  I am not sure what he did with it, but am sure he will put it to good use.  A trip to Salt for dinner or snack is always worth the trip-  so stop by and see what Kevin did with his quince.  

I used mine to make a big batch of Membrillo (quince paste).  It turned out well.  It has a deep red color and a sweet and tart taste.  I want to share it with folks, so we decided to give away a 1 oz. piece with each half pound purchase of any goat cheese product from Riverview Dairy.  Quince goes really well with goat cheese.  So please stop by the PA Made Cheese stand.

Speaking of PA Made Cheese, we also have some new cheeses from God's Country Creamery in Potter County.  We got a new wheel of Havarti, but also a wheel of Gruyere.  It looks just beautiful.  We will be giving out free samples on Saturday.  So dust off the fondue pot and get ready to make some fondue.  Here is a fondue recipe from the God's Country website.  http://godscountrycreamery.com/family-fun-page/recipes-and-serving-ideas

 
I also made some fresh pickles using Miriam Rubin's (Grandma Rubin) recipe for Kosher Dills.  We plan to give a free pickle away for each 8 oz. purchase of any aged cows milk cheese.  Please see the recipe pasted at the bottom of this message.
 
**************************************************************************************

Kew Park Coffee Bar

Of course we will have hot Kew Park Coffee and whole beans to go.  At the juice bar, we will have fresh made Concord grape juice, made from Erie County grapes.  This will be the last week for Concord grapes.

*************************************************************************************

I spoke with Zang's,  Kistaco and Greenawalt farms to get an update.   Here are a few highlights….

Greenawalt Farm

Brian Greenawalt spends time on Thursday and Friday driving around Somerset County visiting various farms to get items for the market.  Many of them are Amish farmers.  This week he pulled in brussel sprouts, zucchini, and peppers.  Fruit wise he will have apples and pears.   The big news for this week is that Brian will have several flats of fresh strawberries.  These are locally grown, not imported from California. 

Lots of fall squash as well, varieties include- 
Blue Hubbard, Kabocha (Green and Orange), Delicata, Spaghetti, Butternut, Butter Cup and Acorn.

************************************************************************

Kistaco Farm

Kistaco will have a wide variety of apples, with a few new varieties this week. Varieties available this week include: 

McIntosh, Cortland, Jonathan, Jonagold, Golden Delicious, Red Delicious, Empire, Gala, Macoun, Northern Spy

And don’t forget the cider.  It seems to get better each week.  Kistaco will also have Peppers, eggplant, and maybe some greens if it doesn't rain all day Friday.

*************************************************************************

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, poblano peppers, onions and shallots.  Concord grapes from Erie County will be available, but Rick said this will probably be the last week.  Fresh cut gladiola flowers will be available.

**********************************************************

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

Just walking around last week I noticed lots of items such as Pumpkins, Gourds, Indian Corn and other fall items.  They are available at all of the farm stands. 

**************************************************************************************

Grandma Rubin’s Kosher Dills

If there’s no dill in your garden, substitute a tablespoon of dill seed.

  • 2 1/2 to 3 pounds small pickling cucumbers, well scrubbed
  • 8 cups water
  • ½ cup cider vinegar
  • 1/3 cup kosher salt
  • 2 teaspoons pickling spice (Grandma always removed the excess allspice and cloves)
  • 1 teaspoon whole black peppercorns
  • 6 to 8 cloves garlic, peeled, brown ends trimmed
  • 2 small fresh or dried chiles, plus more for jars
  • 6 to 8 heads dill

Place cucumbers in large bowl. Cover with ice water and refrigerate 1 hour until icy-cold and crisp. Drain.

In 2-quart measuring cup, measure water. Add vinegar, salt, pickling spice and peppercorns. Stir to dissolve salt.

Put cucumbers in pickling crock or deep glass or ceramic bowl. Add garlic and 2 chiles. Pour in brine and stir to mix. Place dill on top, pressing into brine.

Place a clean, unchipped small plate on top.  Press down gently to submerge cucumbers. Cover with a clean towel. Let stand at cool room temperature 2 days for new dills, 3 to 4 days for old dills.

Pack pickles into 4 or 5 clean pint jars. Add a garlic clove from brine and a chile to each. Ladle brine into jars, covering pickles. Discard dill and remaining brine. Cover jars and refrigerate. Pickles are ready now but will keep 2 to 3 months. Brine may become cloudy; that’s okay.

Makes 4 or 5 pints

*****************************************************
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.
 

http://www.farmersmarketcooperativeofeastliberty.com/

**********************************************************

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.

 

Posted 10/12/2011 5:30pm by Miranda Combs.
J.L. Kennedy Meat Stand Update

Special item for this Saturday, October 15th

SMOKED PORK CHOPS

1EXTRA FROZEN RABBIT(last time for Fall)


NEW YORK STRIP STEAKS cut to order...so please call to order...


***please get fresh  turkey and capon orders called in soon or stop by stand to place order...


Val Kennedy 

*******************************************************

As always, we will have a nice variety of our regular selections available.

Remember to call by Thursday evening!  The number at the farm is 724-898-2316.

Also, please remember that order pick-up time is from 5am-10:30 am .  We will try our best to hold the orders if you run into problems and are running late... BUT...please call the stand # (412-661-1875) so that we KNOW you are running late !!   

Thanks and see you Saturday!!

Val Kennedy 


**********************************************************

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.
 
Posted 10/6/2011 10:58pm by Miranda Combs.

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)

Delicata

Spaghetti

Butternut

Butter Cup

Acorn


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

http://www.dailyunadventuresincooking.com/recipe/balsamic-roasted-kabocha-squash-recipe/

**********************************************************

Kistaco Farm

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

McIntosh

Cortland

Jonathan

Golden Delicious

Red Delicious

Empire

Gala

Macoun

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.

**************************************************************************************

SAVE THE QUINCE UPDATE!

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.

Buttercup

Temptation

Gouda Gold

Allegheny

**********************************************************

Pickles

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.

http://meatandpotatoespgh.com/about.html

The PG has done a few articles on Meat and Potatoes, check it out at:  http://www.post-gazette.com/pg/11230/1167928-242.stm

*
********************************************************

Bread and Butter Pickles Recipe

Ingredients

  • 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

 

Directions


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.
 

http://www.farmersmarketcooperativeofeastliberty.com/

**********************************************************

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.

 

Posted 10/5/2011 4:55pm by Miranda Combs.
J.L. Kennedy Meat Stand Update

Special item for this Saturday, October 8th

Whole rabbits, ranging from 4-6 pounds each (sold as whole only, none cut)... last time for this Fall so please call to order ASAP...

***Now taking orders for holiday fresh turkeys and roasting capons for pick up on either date you choose of Saturday, Nov 19th or Wednesday, Nov 23rd.  If you need smaller sizes we need to know ASAP because they will be the first to sell out.



Val Kennedy 

*******************************************************

As always, we will have a nice variety of our regular selections available.

Remember to call by Thursday evening!  The number at the farm is 724-898-2316.

Also, please remember that order pick-up time is from 5am-10:30 am .  We will try our best to hold the orders if you run into problems and are running late... BUT...please call the stand # (412-661-1875) so that we KNOW you are running late !!   

Thanks and see you Saturday!!

Val Kennedy 


**********************************************************

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.
 
Posted 9/29/2011 7:43pm by Miranda Combs.
Update for Saturday October 1st,

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.  

In the apple department, we are in prime time.  I spoke to Tim Hileman from Kistaco Farm.  They will have McIntosh, Jonathan, Empire, Red Delicious, Jonathan Honeycrisp, Gala and Cortlands.

And if you have not tried Kistaco Farm cider yet this season, you owe it to yourself to pick up a gallon or half gallon.  It has excellent balance between sweet and tart flavor.  

Prices on apples are excellent, especially when you buy in quantity.

Kistaco will also have a variety of vegetables including Bell Peppers, Hot Peppers, Eggplants and Tomatoes.

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 always has a selection of Pennsylvania mushrooms.  Concord grapes from Erie County will be available.

Fruits and vegetables are also be available at the Kennedy and Greenawalt stands.

SAVE THE QUINCE!

And this brings me to the topic of Quince.  Quince is an unusual fruit.
Years ago, backyard quince trees were common. People would cultivate them to harvest the fruit for cooking in pies or preserves. Inedible in raw form, and looking like a cross between a pear and a golden apple, quince cooks up sweet, with a vibrant rose color and a floral aroma and flavor.  

Unfortunately, many people do not realize how delicious quince products are.  I was speaking to the farmers a few weeks ago trying to see if somone can get me some.  Brian Greenawalt told me that he know a few Amish farmers that have quince trees on their property.  But he said that the farmers have begun cutting them down because they did not know what to do with the fruit.  

I aksed him to tell the farmers NOT to cut down the trees, and instead send some of the fruit to the market.  Half jokingly, I asked Brian to get a bushel for me.  Sure enough, last Saturday when I saw him at the market, he told me he had my bushel of quince.

So I had to get busy figuring out what to do with it.  I found some very simple recipes to make either quince paste or quince jam.  The quince paste is great to serve with certain kinds of cheese, particularly goat and sheep milk cheeses.  I tried it with some of the Riverview Dairy goat cheeses that are available at the PA Made Cheese stand. I found they work really well together.

So please check out these really easy recipes below.  Stop by the Greenawalt stand to pick up some quince.  Please, help save the quince!

Quince Paste Recipe

http://simplyrecipes.com/recipes/membrillo_quince_paste/

Quince Jam Recipe

http://simplyrecipes.com/recipes/quince_jam/

Other quince recipes are available if you click here: quince 

Check out the whole baked quince.

**********************************************************

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.