October 27th
Slow Food Front & Center Tasting:
Apples, Apples, Apples! Taste Stayman Winesap, Empire, Jonathon, Golden Delicious, Jonagold, Rome, MacIntosh with Colonial Classics farmstead, raw-milk 24-mth aged cheddar.

Market highlights: Local cheese on sale at the Slow Food tent--Colonial Classics farmstead, raw-milk 24-mth aged cheddar. Greens—multiple kales, salad greens, Swiss chard, collard, mustard, broccoli rabe, arugula, baby tatsoi. Lots of winter squash, unusual peppers Latino and Italiano, baby turnips, radishes, potatoes, carrots, beets, apples. Heilman's Buy One, Get One ground pork. Limited free-range eggs.

October 20th
Slow Food Front & Center Tasting:
Lidia’s Executive Chef Eric “Spudz” Wallace makes Bobici (manestra od bobici), an Istrian corn and chickpea soup from Lidia’s latest cookbook “Lidia’s Italy.”

Market highlights: Guest vendor Dave Chirico of West Liberty Farm returns with pastured chickens at the SFP tent. Heilman's Buy One, Get One ground pork. Late season heirloom tomatoes, red and green. Lots of winter squash including neck pumpkin—a relative of the butternut, good for pies. Unusual peppers Latino and Italiano. Turnips, beets, carrots and potatoes. Salad greens, broccoli rabe, cabbage, broccoli. Apples, herbs. “Seabeef” salmon filets. Najat’s preserves--Triple Berry, Blackberry (with Jack Daniels!) and Rose.

September 15th
Slow Food Front & Center Tasting:
CIA-trained chef Deb Mortillaro of Palate Partners in the Strip. Deb prepares tomatoes with a vanilla dressing and a family favorite from her childhood--red potatoes with green beans in milk and butter.

Market highlights: Blue Goose RED potatoes and BLUE potatoes—these potatoes have color inside and out! Najat’s Flavored Hummuses. Tomatoes, peppers, zukes, cukes, beans, okra, herbs, salad greens, arugula, Swiss chard, free-range eggs, melons, winter squash.

September 1st
Slow Food Front & Center Tasting:
Guest chef Marlene Parrish, Slow Food co-leader/P-G food writer, shows how to turn cabbage into slaws like Grandma never made.

Market highlights: Corn, tomatoes, peppers, zukes, cukes, herbs, salad greens, free-range eggs, Heilmans stock-up sausage special, pastured pork and frozen chicken, wild-caught salmon, fresh mushrooms, ice cold lemonade, hand-crafted organic chocolate.

August 25th
Slow Food Front & Center Tasting:
Guest chef is SFP's friend Barrie Mars. We'll be tasting Hot and Sweet Peppers Agrodolce, Roasted Eggplant Italiano, on Crostini. Peaches and Prosecco Shooters for DeeZert. Also sampling Colonial Classics 24-month cheddar.

Market highlights: Colonial Classics 24-month aged farmstead cheddar, corn, tomatoes, peppers, zukes, cukes, herbs, salad greens, peaches, melon, free-range eggs, pastured pork and frozen chicken, wild-caught salmon, ice cold lemonade, local honey, hand-crafted organic chocolate.

August 18th
Slow Food Front & Center Tasting:
Kaya's Executive Chef Brandy Stewart will swoop through the market and make something in the Kaya mold: fresh, flavorful, island Caribbean, South American, the Pacific & beyond.

Market highlights: Organic sweet corn, heirloom tomatoes. Peaches, blueberries, melon. Ratatouille Time: tomatoes, eggplant, peppers, hot and sweet, zukes, onions, garlic. Cukes, salad greens, herbs. Wild Alaskan salmon. Pork: many cuts. Eggs, honey, chocolate.

August 11th
Slow Food Front & Center Tasting:
Dan Leiphart, Executive Chef of Isabela on Grandview, prepares Heilman's Farms Pork Sausage Sauteed with Garlic, Swiss Chard and Orrechiette Pasta and Seared Wild Alaskan Salmon with Cucumber-Dill Panzanella Salad.

Market highlights: Organic sweet corn and heirloom tomatoes. 20% off SEABEEF—large, meaty salmon fillets and FRESH sockeye salmon fillets. Pucker Brush LAMB. Heilman’s unseasoned sausage "Stock-up" SPECIAL. Free-range chickens.

August 4th
Slow Food Front & Center Tasting:
Sample Najat’s Roasted Veggie Salad served with pita chips—think Lebanese chips and salsa! See recipe at end. Also, sour cream/cucumber dip—so cool and refreshing.

Market highlights: Pucker Brush LAMB! Sara’s FRESH king salmon and sockeye salmon fillets. Sample Goose Creek Garden Swiss Chard Pesto. Heilman’s unseasoned sausage "Stock-up" SPECIAL. Cantaloupe. Free-range chickens. Heirloom tomatoes. Corn. Peaches. Cut flower bouquets.

July 28th
Slow Food Front & Center Tasting:
SFP co-leader Marlene Parrish shows 1,001 ways to prepare the ubiquitous zucchini…okay, 2 ways. Zucchini Cups and Roasted or Sauteed Zucchini with Feta and Mint.

Market highlights: Mediterra Lemon Travel Cakes. Heilman Ground Pork Special. Najat’s Stuffed Red Bell Peppers. Goose Creek Garden samples chard—pesto and sauteed. FRESH, not frozen, king salmon fillets and sockeye salmon fillets. Specialty mushroom—Maitake. Free-range chickens. Blueberries. Heirloom tomatoes. Corn. Lots of cut flower bouquets.

July 21th
Slow Food Front & Center Tasting:
Garlic, Garlic, Garlic. It’s been a long time since we’ve had fresh garlic - - a year, in fact! Taste Roasted Garlic Pate, recipe at end.

Market highlights: Najat’s Cuisine is back from summer vacation with the Organic Veggie Sandwich and all of their wonderful Lebanese fare. Fresh garlic is back from winter vacation. Greens of all kinds. Corn. Black raspberries, blueberries. Frozen free-range chicken, free-range eggs. Pastured pork. Heirloom tomatoes. Limited cut flowers.

July 14th
Slow Food Front & Center Tasting:
Chef Demo! The topic is mushrooms. Come taste--10 to noon. Here's what Pittsburgh Magazine says about guest chef George Harris. “If you're ready to dine out differently, try Vault 22, a reservation-only Saturday night venue with just 4 tables-the intriguing name is inspired by the authentic on-site 1920s bank vault. The prix fixe menu varies in culinary theme, number of course and price; call in advance to find out what's schedule on the night you have in mind. BYOB. Parties of 10 or more can opt for a personalized menu and reserve the entire space. 22 Wabash St. West End. Vault22.com

Market highlights: Black raspberries, lots of blueberries. Corn. Pea Trifecta: snap, sugar and shell peas. Green beans. Broccoli, red potatoes, cukes, for salad and pickling. Fresh garlic. Pesto kits! Seabeef! Fat,husky wild-caught salmon fillets. Frozen free-range chicken, free-range eggs. Limited cut flowers, heirloom tomatoes.

July 7th
Slow Food Front & Center Tasting:
Veggies Never Tasted So Good: Rosemarie Perla Cooks with Kids. FREE. Children ages 8 to 16 shop, chop and sauté with Rosemarie, transforming local organic bounty into a savory pasta dish that can be repeated at home!

Market highlights: Also at the SFP tent this week: the cheese everyone has been waiting for--Colonial Classic’s raw-milk 12-month aged cheddar. We offered this cheese several weeks ago and it sold as fast as we could get it out of the cooler. It’s made by Kebria and William Dye on their farm about an hour west of Pittsburgh in Scio, OH. Taste and buy. From our vendors: Conventional black raspberries, zukes and zuke blossoms, peas. Organic green beans, Swiss chard, kale, collards, herbs, lettuces. Heilman's Hogwash Farm's pork pastured on organic land, Sara Pozonsky's flash-frozen, new-run salmon. Free-range eggs.

June 30th
Slow Food Front & Center Tasting:
Organic grass- and grain-fed beef. Pastured roast chicken. Sausage from piggies raised outdoors on organically managed land.

Market highlights: Center of the Plate Bonanza. Laptop Butchershop pickup day. Product to buy: Rose Ridge organic grass-fed and grain-fed beef; Heilman's Hogwash Farm's pork pastured on organic land, Steve Misera's pastured chickens, Circle B conventional chicken and pork, Sara Pozonsky's flash-frozen, new-run salmon, Kenai sockeye, Copper River sockeye, halibut, black cod, and smoked products, limited supply never-frozen Kenai sockeye fillets. Also: free-range organic eggs. Specialty organic produce--baby horseradish, Red Sails lettuce, salad bowls! Squash blossoms, King Trumpet mushrooms!

June 23rd
Slow Food Front & Center Tasting:
Guest Chef! Casbah’s Executive Chef Alanson Peet. will make magic in the Slow Food tasting tent with an unlikely candidate--kohlrabi --and other market treats. Alan's excited to do a demo at F@F and says his staff is fighting over who can come with him. Come taste--10 to noon.

Market highlights: Welcome back, Scott Farabaugh of Farabaugh Farm. Scott wll have lots of strawberries! Circle B will have rabbits—yes, for eating! Other stuff: Lotsa organic lettuces, braising greens, cut and potted herbs, pastured eggs. First peas! Lotsa mushrooms. Intensively pastured pork. Lebanese dips, pita, sweets. Artisan cookies, heritage breads. Note: Sara Pozonsky and Wild Alaska Salmon Company will be back 6/30.

June 16th
Slow Food Front & Center Tasting:
Salad Dressings: "The Lady and the Tramp." Green Goddess and Retro Ranch. Taste 'em on salad greens of every stripe and color.

Market highlights: Hoping for organic strawberries. Limited organic asparagus. Organic lettuces, braising greens, purple kohlrabi, hakurai salad turnips, cut and potted herbs, pastured eggs. Fresh mushrooms. Intensively pastured pork. Lebanese dips, pita, sweets, artisan cookies, heritage breads. Potted heritage tomatoes, rare vines and flowers for planting.

June 9th
Slow Food Front & Center Tasting:
The Ornamental Onion: Chives
Taste cheddar chive biscuits, chive oil drizzled on Wild Alaskan smoked salmon with cream cheese on Mediterra baguette.

Market highlights: Strawberries, asparagus, fresh Copper River salmon. Organic lettuce and braising greens, cut and potted herbs, pastured eggs, intensively pastured pork. Lebanese dips, pita, sweets, artisan cookies, heritage breads, potted heritage tomatoes, rare vines and flowers for planting.

June 2nd
Slow Food Front & Center Tasting:
“Unscrewing the Inscrutable”-- Asian greens stir-fries. Bok choy, tat soi, mizuna, Chinese cabbage.

Market highlights: Strawberries, asparagus, fresh Copper River salmon. Organic salad and braising greens, cut and potted herbs, rhubarb, pastured eggs, intensively pastured pork. Spring honey, Lebanese dips, pita, sweets, artisan cookies, heritage breads, potted heritage tomatoes, rare vines and flowers for planting.

May 26th
Slow Food Front & Center Tasting: Double Whammy!
Ham What Am: We’ll be tasting David Heilman’s intensively pastured pork ham, no antibiotics, no hormones.
And Greens ’n Beans for Dummies, a popular repeat of last season, taught by F@F’s Jack Duff of Blackberry Meadows Farm.

Market highlights: Meet Megan Cook, our new Market Manager--she’s the one with the cowbell. Limited quantity FRESH first-run Copper River salmon, greens, cut and potted herbs, asparagus, pastured eggs, intensively pastured pork, dark spring honey, Lebanese dips, pita, sweets, artisan cookies, artisan breads, potted heritage tomatoes, rare vines and flowers for planting.

May 19th
“Spring Greens: What momma never told us”
Sample Torta d’Erbe, spring greens custard tart. Sesame Soy Kale Salad--umami, OO, mommy, instant gratification. Najat’s new turnip green pies! (Honest; last week they sold out before we could sample.)

Market highlights: organic salad and braising greens, cut and potted herbs, asparagus, rhubarb, pastured eggs, intensively pastured pork, dark spring honey, Lebanese dips, pita, sweets, artisan cookies, heritage breads, potted heritage tomatoes, rare vines and flowers for planting.

May 12th
Slow Food Front & Center Tasting: TASTE OF SPRING
Local cheese: goat and sharp white cheddar. Sweet spring butter. Najat's new turnip green pies!

Market highlights: tons of organic spring greens and herbs, organic beef and pork, mushrooms, honey, Lebanese treats, artisan baked goods, wild-caught Alaskan salmon, Fumo Sancto ciabatta.

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