News and blog

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. 7^th 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.

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.

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

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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

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.

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

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.

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.