Saturday, June 8
Saturdays in the Strip: 9 AM to 1 PM
2216 Penn Avenue
Farmers @ Firehouse
Best Farmers' Market in Pittsburgh, Edible Allegheny 2010;
100 Best Things About Pittsburgh, Pittsburgh Magazine; Best Farmers' Market, City Paper Staff Picks,
sponsored by Slow Food Pittsburgh.
Roman Miller's Pastured Chix:
Chicken under a Brick, with Kelsey, Virginia and Susan
Buy chix and eggs from Roman Miller's' Armstrong County farm.
STRAWBERRIES! Still some! At Motts.
SPRING! More peas--sugar snaps/snow.
Green garlic, radishes, spinach. Broccoli raab.
Romaine lettuce, red crisp head lettuce, tons heirloom lettuces.
Chard and braising greens.
TONS TO PLANT: 30+ herbs. Seedlings: Heritage tomatoes. Unusual peppers, hot and sweet.
Zucchini and Zephr summer squash. Watermelon. Cucumber.
--Pucker Brush special on large tomato plants--
they already have tomatoes on them.
--Goose Creek Drink/Tea Plants: all the 'mints, lemon verbena,
lemon balm, pineapple sage.
Go Lightly Farm (formerly Paradise Gardens) chevre, plain and herbed; bottled goat milk, plain and honey vanilla yogurt, feta.
AND: Local farmstead raw milk cheeses
by talented Pennsylvania cheesemakers from PaMade Cheese.
Pastured eggs, green, brown, blue and tan.
Pork. Beef, Harmony Hill and Rose Ridge. Rabbits.
Pittsburgh's first & largest mostly organic or CNG
Najat, My Goodies, Mediterra Bakehouse.
Under the green awnings at historic No. 7 Firehouse & Bar Marco
(certified naturally grown) Farmers' Market
Bring your own bags--reduce, reuse, recycle
F@F Market is first market in Allegheny County to offer
SNAP benefits (formerly known as food stamps) and debit cards.
Of Course You Can
Slow Food Pittsburgh's 5th year of canning, pickling and preserving classes.
Pickles, peaches, canning exchange, fermenting, more. Dates TBA.
Teach It Forward:
Teach a Community to Cook
Learn to teach a kid to cook. Slow Food classes at Marty's Market in the Strip District
and at Farmers@Firehouse. Next Class: 6/22.
About Slow Food
Food is a common language and universal right.
Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes, how our food choices affect the rest of the world.
Slow Food USA envisions a world in which all people can eat food that is good for them, good for the people who grow it and good for the planet. In essence, food that is good, clean and fair.
You don't have to be a member of Slow Food to attend Slow Food Pittsburgh events; but by becoming a member, you'll influence goals from better school lunches to a level playing field for local growers.
What I'm Drinking
By Mario Batali
Rhubarb Margaritas: Chop 6 ribs of rhubarb and place in a saucepan with 3 cups each sugar and water. Simmer for 20 minutes. Once cool, blend until smooth. In a pitcher filled with ice, pour 1 cup each of tequila blanca, fresh lime juice and rhubarb purée, then add 2 oz. Grand Marnier.
Ellen Ogden "From the Cook's Garden"
This cake takes the cake--we do it every year 'cause you like it. So easy. So good.
1 ¼ cups milk
1 Tablespoon cider vinegar
2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
6 Tablespoons unsalted butter at room temperature
1 ¼ cups packed dark brown sugar
1 large egg
3 cups rhubarb sliced ½ inch thick (a bit less than 2 pounds)
1/3 cup packed light or dark brown sugar
½ cup old fashioned rolled oats
1 ½ teaspoons ground cinnamon
Set rack in center of oven and preheat to 350 degrees. Lightly butter and flour a 9x13 inch baking pan, tapping out flour. Combine milk and vinegar and let stand until milk curdles (about 5 minutes). Mix flour, baking soda and salt. In a medium bowl, cream butter and brown sugar with an electric mixer on high speed until light and fluffy (about 3 minutes). Add egg and mix thoroughly. In three additions beginning with flour, alternately stir in flour mix and curdled milk, using a rubber spatula and being careful not to over mix. Fold in rhubarb. Spread batter evenly in the pan.
Mix topping ingredients in a small bowl until blended. Sprinkle over the batter. Bake until a toothpick or cake tester inserted in center of cake comes out clean, 35 to 40 minutes. Cool in the pan on a rack. Serves 8 or more.
SFP sponsors Pittsburgh's first and largest mostly organic farmers' market. SFP leaders are Market Board members and manage the weekly chef's demos.
Pittsburgh's first & largest mostly organic or Certified Naturally grown farmers' market.
Best Farmers' Market in Pittsburgh, Edible Allegheny 2010; 100 Best Things About Pittsburgh, Pittsburgh Magazine; Best Farmers' Market, City Paper Staff Picks.
Quality organic produce including many heirloom varieties, carefully raised meats/poultry, small-batch artisan prepared foods, farmstead/artisan cow and goat dairy products.
Check the Farmers@Firehouse Webiste for more information: