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Where:
2216 Penn Avenue in Pittsburgh’s bustling Strip district, perfect for multi-tasking and lunch. Look for the market’s green awnings next to the historic No. 7 firehouse, now home to the Firehouse Lounge.
Market Hours:
Saturday 9:00 to 1:00
The high quality of seasonal, mostly organic produce and goods makes this farmers market preeminent among markets in the area.
For more info contact:
Farmers@Firehouse mission:
We will work the land with the respect it deserves, grow our products with the care it takes, deliver to our customers the quality they expect and treat each other, always, with the respect we have worked so hard to earn. By doing this, we will help build a sustainable future for our families and for our customers’ families. Further, to achieve this, we will:
--Stay at the forefront of best practices in organic and sustainable farming.
--Build strong relationships with our customers through excellent and consistent service, education and quality.
--Create a partnership of local organic and sustainable farmers built on a foundation of integrity and mutual respect.
--Stay true to our belief that few things in life are more satisfying, or better for you, than the tastes and flavors of fresh, locally grown farmers’ products.
--Pursue our goal of making Farmers@Firehouse the most admired and enjoyable farmers’ market in the Pittsburgh area.
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Pittsburgh’s only mostly organic farm market
MARKET OPEN for 2009!
Hours: 9:00 am - 1:00 pm
Saturday, June 20, 2009
In the Slow Food Demo Tent
Sliders--pastured organic beef, frizzled spring onions
and seared oyster mushrooms
10 to noon
Laptop Butchershop: come early for extras
Rose Ridge certified organic beef
Pucker Brush lamb
Flash-frozen halibut, Coho and Kenai Sockeye salmon
Italian Dandelion
Local Goat Cheese
Wild Flower Bouquets
Patrick Weakland returns with grass fed beef June 27.
Click here to listen to the WDUQ segment on BioDynanmic wines,
featuring our own Virginia Phillips: Biodynamic Wines interview
See what's fresh this week
This week recipes:
Wilted Dandelion Salad with Warm Pecan Vinaigrette
The point here is any sweet, peppery, salty vinagrette, heated to a simmer and poured over t
he greens, will pay off big time. If using a non-sweet vinegar such as ordinary cider vinegar, sweeten the dressing with honey, sugar or pomegranate molassses. Be aggressive with salt
and pepper. Crisp bacon bits would be nice, as would toasted pignolias. These Italian
dandelion greens from Next Llife Farm are pungent aristocrats--get them while they last.
2 bunches dandelion greens, tough stems discarded
3 T extra virgin olive oil
4 stalks green garlic or scallions or 3 cloves garlic, finely chopped
1/4 cup pecans, coarsely chopped
1 1/2 T balsamic
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
Cut dandelion greens crosswise into broad ribbons. In a small nonaluminum pan combine vinegar, oil, and sugar; bring to a boil, stirring. Pour over salad and toss lightly. Sprinkle with
nuts and serve at once.
Adapted from The Gourmet Cookbook by Ruth Reich and staff.
Kudos for the Farmers@Firehouse!
DECEMBER 11, 2008
Pittsburgh City Paper Best of 2008 Staff Picks:
Goods and services
Best farmers' market
Farmers@Firehouse
2216 Penn Ave., Strip District. 9 a.m-1 p.m. Saturdays (seasonal)
No offense to any of the area's other fine weekly meeting grounds for folks who grow our food, but this foodie magnet has it all. It's mostly organic, for one -- the region's only market with that distinction, and just the first sign of its commitment to sustainable agriculture. It also might be the only in-city farmers' market that regularly offers pastured beef, pork, chicken and lamb. And eggs. Oh, yeah, and fresh bread, cooking demonstrations, a mushroom guy and, once in a while, a traveling beehive display. On Saturdays, the Strip might seem to overflow with food -- and shoppers -- but since 2002 it's made welcome room for this place.
Pittsburgh City Paper Best of 2008
STANDARDS:
All produce is organic, transitioning organic or labeled conventional. Meat, poultry: no hormones, antibiotics, pesticides, herbicides, no animal confinement. Prepared foods: artisanal, traditional, local sources our first choice.
Meet the vendors
You’d be amazed at the amount of talking that goes on between farmers and customers. It's great to meet the farmer and build up a relationship.
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Laptop Butchershop
Local, pastured, organically-raised meat and poultry including Thanksgiving turkeys.
Operated by Slow Food Pittsburgh celebrates four years of connecting consumers with small-scale producers of quality meat and poultry. E-mail your order for organic and carefully raised pastured meat and poultry, pick it up at the Firehouse market.
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