Delivery times and locations are changing as markets start up: (Mt Lebanon Uptown Market (Saturday) and Squirrel Hill Market (Sunday), and Northside (Friday).
Check out our fancy photos that are updated in store after our professional shoot!
-new on the web-store –
Produce! Sale on Spinach and lots of it! Lemon balm, green garlic, rhubarb.
Seedlings! – Tomatoes, peppers, husk cherries, herbs and more!
Click here to shop our web-store
Where to find us?!
The Farm – WEDNESDAY (11 – 7). We’ll set your order out, you come pick it up. We’re putting orders out on the counter under the red awning. Park at the top of the hill in front of the house.
(look for The Farmers Grill – when meeting us to pick up an order at the markets – grab a sammie while you’re there!)
Northside – Friday 3 – 7 farmers market in Allegheny Commons.
Mt Lebanon Uptown Market – Saturday 9-12
Squirrel Hill Market – Sunday 9 – 1 at the Beacon/Bartlett Parking Lot
East Liberty Market has not started yet.
Notes from the field – Annie
Interested in getting your hands dirty? Come join us in the fields in June and get a CSA share too. Folks looking to get in the field sooner are welcome to join me Tuesday mornings (9 – 1ish). We typically send you home with some farm fresh goodies.
I’m hoping to get a bunch of plants in the ground this week. While the sunny weather hasn’t been great for the plants, it’s been good for tilling and bed prep, so now our fields are ready to roll. If you’re interested in coming out or have questions about scheduling, email firstname.lastname@example.org.
The spinach in the high tunnel is looking lush! It won’t last too long as the days get hotter, so be sure to get it while we have it – by the half pound online or as a salad at the Farmers Grill this week.
Notes on Spinach – by Jen
It’s super easy to blanch and freeze spinach – if you’re looking to stock up, now’s the time. Why use that old frozen brick of spinach from the grocery store, when you can pull our nutrient dense spinach out of the freezer and add to any dish? Simply put your cleaned and stemmed spinach into boiling water for about 1 1/2 minutes, drain and immerse the spinach into ice water to stop the cooking process. Squeeze out excess water and then freeze. I like to pack my greens into large muffin pans (usually 1 cup portions), freeze and then vacuum seal once the spinach ‘pucks’ have frozen solid.
Better yet – eat it fresh or sauteed!
Our farmer go-to meal is the ubiquitous Fritatta. Saute up a couple handfuls of spinach and green garlic in a cast iron skillet. Add lots of butter, coconut oil, or bacon grease to the hot pan and dump in a half dozen eggs, scrambled. Don’t stir the eggs into the spinach! Add cheese to your liking (we’re using Cherish Creamery’s chevre lately), cook a couple minutes longer on the stove top and then move under a hot broiler to melt cheese and cook the top of the fritatta – take it out before it browns; less than 10 minutes! Don’t forget to salt and pepper to taste.
We use this as our seasonal dish: eggs + seasonal veggie + cheese. Quick, easy, one pan, filling and yummy!
From the Grill –
Thank you to everyone who showed up to our first markets of the season this weekend! A lot of hours went into designing a new website and signage for markets, and it was great to see it all in action.
A couple benefits to staying up late and working on the newsletter…. the kids are asleep – and I got to see the full lunar eclipse of the Blood Moon!