Edible Allegheny - June/July 2013

edible

Allegheny Celebrating Local Food & Healthy Lifestyles, Season by Season

June/july 2013

Number 32

cheers! toast-worthy wine + food pairings

+

go local

The Region’s Most Extensive Farmers Market Directory p.33

summer’s bounty Tomatoes, eggplant, and peppers are here!

DIY! infuse alcohol at home, p. 30

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June/July 2013 $4.95

Display Until July 31, 2013

contents June / July 2013

departments 4 Editor’s LetteR Join in as we sing summer’s

24 Edible Excerpt You’ll delight in this excerpt from Daphne Oz’s new book, “Relish: An Adventure in Food, Style, and Everyday Fun.”

praises — from fresh crops to outdoor activities.

6 Calendar

You’ll be all booked up during the coming months, thanks to our extensive event listings!

26 Three Ingredient Fix Beets, goat cheese, and balsamic vinegar create a beautiful combo. Try these three recipes at home.

8 First Course + Edible Events

Tailgate, try a new restaurant, and test out a new CSA subscription program.

Then, check out a recap of recent foodie happenings.

30 Perfect Pours We learn how to infuse alcohol, just in time to make kickin’ cocktails this summer. Soak it up!

14 Online Dish

Meet a couple who shares a love of food, a cook who goes by the book, and a traditionloving chef in this month’s roundup of bloggers.

62 Edible Dining Guide

Learn more about restaurants that are sourcing local ingredients and supporting Western Pennsylvania’s farms.

18 In Season

Eager for eggplant? Local chefs share their suggestions for cooking the purple beauties.

66 Edible Directory Find the vendor

20 Local Leaders

We discuss healthy initiatives in Pittsburgh with Scott Lammie, CFO of UPMC Health Plan.

details you’re looking for right here.

23 Holistic Health

72 Last Bite

Clean up your produce choices with expert advice from Holistic Health Counselor Janet McKee.

Some like it hot! Others, not. Pick the pepper that suits your palate.

features 33

Edible Allegheny

Farmers Market Directory + PASA’s 2013

CSA Guide

Find a farmers market near you in our extensive guide, and choose a community supported agriculture program from this list of Western Pennsylvania farms.

46 Vine Dining

Learn how to infuse your own alcohol with herbs, veggies, and fruits (olive-infused vodka, anyone?) by turning to page 30.

We go beyond basic wine pairings (i.e. white with fish, red with red meat) in this in-depth look at the flavor profiles of fine wines and the foods that complement them best.

53 skin deep

Making conscious decisions about the products we use on our bodies is just as important as the food we consume. Clean up your skincare act with this look at healthy cosmetics.

58 join the club

There’s no such thing as too many cooks in the kitchen at the Food Revolution Cooking Club. Students at The Barack Obama Academy for International Studies show us how collaboration creates change.

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June / July 2013 Publisher

Jack Tumpson

WE A S K E D OUR S TA F F :

What’s your favorite way to prepare summer tomatoes?

editor in chief

Christine McMahon Tumpson Executive Editor

Nicole Barley

Senior Editor

Andrea Bosco

Editorial Assistant

“My mom has an amazing recipe for green tomato pie.

Don’t let the name sway you; it tastes like apple!”

Rachel Jones

art Director

Jason Solak

Assistant Art Director “I really just like tomatoes plain in the summer. I dice them up, and add a little bit of salt and pepper, and that is it.”

Allie Wist

Graphic Designer

Jordan Harriger

Staff Photographer

Cayla Zahoran

ADVERTISING DIRECTOR

Sue Rye Glaneman

Director of Local Sales

Mary Ann Trbovich

Account ExecutiveS

Janet Irwin, Jaime Mullen Business Manager

“I slice them and serve them with olive oil, basil, and mozzarella cheese. Simple as that.”

Brandon Dunphy

Advertising production manager

Stephanie Penrose

Digital Media Manager “In the summer, I love making my own white pizza with fresh tomatoes, basil, and goat cheese. So good!”

Lauren Wells

Editorial interns

L. Chelsea Greenwood, Audra Joseph, Alex Riccardi, Lauren Schmeer Art intern

Samantha Casale Photography Intern

Mariah Wild

Advertising Interns

Emily Cassel, Mallory Horn, Emily Schnupp For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997.

Edible Allegheny Magazine 1501 Reedsdale Street, Suite 202, Pittsburgh, PA 15233 412.431.7888 • info@whirlpublishing.com All rights reserved. Edible Allegheny Magazine is published six times per year by Whirl Publishing, Inc. Copyright 2013 Whirl Publishing, Inc.

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Editor’s Letter

Online Foodie Follow the Edible Allegheny blog for exclusive event photos, recipes, & more!

On the blog this month: Our ode to avocado!

Check out our recipes at edibleallegheny.com/blog.

Shop Talk Photographs by Cayla Zahoran + Allie Wist

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aturally, we talk about food a lot in the Edible Allegheny offices — and these daily conversations go far beyond the stories and food styling that go into every issue. In fact, many of the conversations and thoughts I have outside of the office center around food, too — discussing where to go to drinks with friends on Friday night, chatting with mom about what we’ll cook for Sunday dinner with the family, posting pictures of desserts I’ve baked on Instagram, sharing that new recipe I just have to try...the list goes on.

Of course, like attracts like, and so, I find myself surrounded (both at work and at play) by people who are passionate about what they eat. That’s the spirit we hope to share with you in our summer issue of Edible Allegheny.

We sought out new friends who have this same edible enthusiasm, like Kelsey Weisgerber and Bobby Fry, founders of the Food Revolution Cooking Club. Their kitchen know-how has led them to creating a club for high school students at The Barack Obama Academy for International Studies. The results are inspirational and scrumptious.

This issue marks the arrival of our annual Farmers Market Directory, a compilation of more than 180 farm stands throughout Western Pennsylvania.

For anyone looking to make a deeper connection with their food and the farmers who are providing it, your local farmers market is the place to go.

We promise — you’ll meet many like-minded people there with countless suggestions about what to make for dinner tonight.

We also took time to investigate the finer details of wine and food pairings, going beyond the basics of white with light foods, red with heavier options — all in the name of journalism, of course. You’ll want to savor the multifaceted advice shared by some of the city’s leading sommeliers, winemakers, and oenophiles. Cheers to them!

One more thing — the last page of this month’s magazine is a work of art, literally. Our Assistant Art Director Allie Wist spent countless out-of-office hours painstakingly sketching and painting at her kitchen table to depict the 12 types of peppers profiled by contributing writer Lauren Schmeer. Allie’s creativity and gusto for good, real, healthy food is contagious. A special shout out to her, and to all of the local foodies who push us to promote the amazing, healthy happenings in town and the growth of Pittsburgh’s food scene.

Happy fooding!

Nicole Barley, Executive Editor On the cover: The outdoor patio at Andys Bar at Fairmont Pittsburgh.

Photograph by Cayla Zahoran. Styling by Allie Wist.

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also

on the

blog 2013 Pittsburgh Wine Festival

We asked our Facebook fans to tell us their favorite Sunday brunch spots. We’re hungry just reading the responses!

Square Cafe!

— Jessica R.

Phipps Conservatory!!!

— Hannah E.

Home! Hubby makes the best waffles.

—Amy C.

Anywhere I don’t have to cook it!

— Adrienne C.

Grand Concourse.

— Denise E.

3 WAYS TO CO NN ECT W ITH E D I B LE A LLEG H E N Y

edibleallegheny.com @EdibleAllegheny FACE BO O K : facebook.com/edibleallegheny W E B:

T W IT TE R :

E AT I N G T H E M E D I T E R R A N E A N WAY

By Claire Marshall, MS, RD, LDN | Senior Health Coach, UPMC Health Plan

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he Mediterranean diet has been generating a lot of positive attention from researchers in recent months. Some studies have shown it can lead to a longer lifespan by reducing the risk of chronic diseases such as heart disease, type 2 diabetes, and even certain types of cancer.

Here are some easy ways you can incorporate the principles of the Mediterranean diet into your lifestyle: • Focus on fresh, whole foods that are in season.

• Add fruits and vegetables to each meal.

• Buy foods in their raw form rather than canned, boxed, or frozen. The fewer ingredients, the better.

• Opt for low-fat protein sources — mostly fish, poultry, or low-fat dairy.

• Incorporate whole grains, nuts, legumes, and seeds to obtain a variety of nutrients.

Limit your intake of certain foods • Avoid large amounts of red meats or full-fat dairy products, which are high in saturated fat.

• Limit sweets, added sugar, and foods that are high in calories with limited nutritional benefit (such as soda).

• Avoid excessive amounts of processed, refined bread and grain products.

• Choose heart healthy fats, like extra virgin olive oil, instead of butter or margarines that contain trans fat.

Savor and stay active • Make meal time about truly tasting and enjoying your food.

• Eat meals as a family on a regular basis.

• If you enjoy red wine or other alcohol, do so in moderation.

• Remember that a healthy lifestyle, not a short-term diet, is the key to long-lasting good health.

Calendar What’s Cooking, Growing, Happening

June 2013 Monday

Tuesday

Wednesday

Thursday

Friday Did yo u k n ow ?

Ju

ne is Na Fresh Fru tional Vegetable it and Mo so eat up nth, !

every Wednesday: Farmers at Phipps, Phipps Conservatory & Botanical Gardens, 412.622.6914

Cooking with Chef Jeff Iovino, Rania’s Catering, Mt. Lebanon, 412.531.2222

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Pars for PAAR, Quicksilver Golf Club, Robinson, 412.431.5665

June 4-9 Greek Food Festival, All Saints Greek Orthodox Church, Canonsburg, 724.745.5205

Tony Dorsett Golf Classic, Diamond Run Golf Club, Sewickley, 412.741.2020

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Gourmet Sandwiches, Giant Eagle Market District, Robinson, 412.788.5392

Gluten Free 101, Soergel Orchards, Wexford, 724.935.1743

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Value-Added Farming, Quiet Creek Herb Farm & School of Country Living, Brookville, 412.365.2985

Pinot Noir, The Other Great Red Wine, Sheraton Station Square Hotel, Station Square, 412.486.3946

28th Annual Golf Fundrive, Allegheny Country Club, Sewickley, 412.777.6359

Old World vs.

New World Wine Class, Dreadnought Wines, Strip District, 412.391.1709

Mexican Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679

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Tees, Tapas, and Tastings, Sewickley Heights Golf Club, Sewickley Heights, 412.366.9801 22nd Annual Bob Pompeani Charity Golf Classic, Chartiers Country Club, Carnegie, 412.446.0702

Floral Notes: Jazz in the Garden, Phipps Conservatory & Botanical Gardens, 412.441.4442

June 17-20 Tween Chef Camp, Giant Eagle Market District, Robinson, 412.788.5392

Craft Beer Summer School, The Cabaret at Theater Square, 412.456.6666

Vegetarian Prix Fixe Dinner, Kaya, Strip District, 412.261.6565

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4th Annual PAR for PARkinson’s Golf Outing, Butler Country Club, Butler, 412.837.2542

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Playing with Fire, Crate School, Green Tree, 412.341.5700 June 13-16 Greek Food Festival, Holy Cross Church, Mt. Lebanon, 412.833.3355

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June 7 & 10 35th Annual Leukemia Golf Open, Pittsburgh Field Club, Fox Chapel, 412.963.8500 The Watson Institute/ First National Bank Pro Am Golf Tournament, Allegheny Country Club, Sewickley, 412.749.2859

Italian Cuisine Made Easy Class, Habitat Fairmont Pittsburgh, Downtown, 412.773.8848

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Mammoth Fest, Mammoth Park, Mt. Pleasant, 724.830.3950

Animal Friends’ Mutt Strut, North Hills, 412.847.7055

Festival, Holy Trinity, Ambridge, 724.266.5336

There’s an App for That, Crate School, Green Tree, 412.341.5700 Winners & Whiskey Card Games, South Broadway Manor, Scottdale, 724.887.8870

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Five Alarm Mountain Madness Chili CookOff, Nemacolin Woodlands Resort, Fayette County, 866.344.6957 Pick-A-Dilly Herb Faire, Dilltown, dillweedinc.com

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German Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679 Strawberry Festival, Soergel Orchards, Wexford, 724.935.1743

Thai Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679

June 7-16 Dollar Bank Three Rivers Arts Festival, Point State Park, Downtown, 412.471.3191

June 7-9 Grove City Strawberry Days: Arts/Crafts/Music/ Food Festival, Grove City Memorial Park, Grove City, stp@stpracer.com

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Great Fizziology, Lakes Dreadnought Wines, Strip Beer Dinner District, 412.391.1709 & Live Music, Gateway Lodge, Art on Tap 5.2.7, Cook Forest, Westmoreland Museum of 814.744.8017 American Art, 724.837.1500 June 14-16 Strawberry Festival, Trax Farms, Finleyville, 412.835.3246

Supper Club: Farm to Table, Crate School, Green Tree, 412.341.5700

June 14-16 Americans for the June 11-16 Art Convention, David Greek Food Festival, Lawrence Convention Center, Kimisis Tis Theotokou Greek Orthodox Church, 724.375.5341 Downtown, 412.565.6000

18-21 20 June 21 Greek Food

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June 16-22 Western PA Laurel Festival, Gateway Lodge, Cook Forest, 814.849.4751 Father’s Day Steak Fry & Chicken BBQ, The Springhouse, Washington, 724.228.3339 Father’s Day Brunch, Soergel Orchards, Wexford, 724.935.1743

Father’s Day

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June 22-24 Greek Food Festival, Holy Dormition Greek Orthodox Church, Oakmont, 412.828.4144

Summer Solstice Wine Dinner Cruise “It’s All GREEK to Me!”, Gateway Clipper Feet, 412.355.7980, info@gatewayclipper.com

Summer Wine Festival, Trax Farms, Finleyville, 412.835.3246

Urban Garden Party, The Mattress Factory Museum, North Side, events@ mattress.org

June 22-23 Lavender Festival, Destiny Hill Farm, Washington, destinyhill.com

Woodlands Golf Classic, Butler Country Club, Butler, 724.935.6533

Firefly Festival, Soergel Orchards, Wexford, 724.935.1743

Yoga for Runners & Cyclists with Richard Gartner, Schoolhouse Yoga, Shadyside, 412.401.4444

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Jam on Walnut, Walnut Street, Shadyside, 412.321.4422

Good Zoo Brew, Oglebay Resort & Conference Center, Wheeling, W.Va., 800.624.6988

Cool It! No-Bake Desserts, Crate School, Green Tree, 412.341.5700

Sunday Picnic, Giant Eagle Market District, Robinson, 412.788.5392

Lavender Festival with Harold Betters Vendors, Christian W. Klay Winery, Chalk Hill, 724.439.3424

every Thursday:

Yoga at Schenley Plaza, Oakland, 412.682.7275

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Naturally Soergel’s Customer Appreciation Day, Soergel Orchards, Wexford, 724.935.1743

Cooking with Chef Rick, South Broadway Manor, Scottdale, 724.301.4489

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Sunday

Free Pittsburgh The Great Shadyside Yard Sale, Liberty School, Opera Concert at Hartwood Acres, Shadyside, 412.682.1298 412.281.0912 The Hamptons in the Heights, Allegheny Country PASA’s Bike Fresh Bike Local, Ice Rink at North Club, Sewickley Heights, Park, 412.365.2985 412.444.4464

House and Garden Tour, Rania’s Catering, Mt. Lebanon, 412.531.2222

every Wednesday:

Saturday

Cool Drinks and Hot Eats, Giant Eagle Market District, Robinson, 412.788.5392

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Tapas & Paella Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679

Volunteering at Garfield Community Farm

June 28-30 Ellwood City Arts, Crafts, and Foods Festival, Ewing Park, Ellwood City, 724.758.5501

Benefit Dinner Series, Casbah, Shadyside, 412.661.5656

June 28-July 6 Big Butler Fair, Butler Fairgrounds, Butler County, 724.865.2400

Photographs by Cayla Zahoran.

July 2013 Monday

Tuesday

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Wednesday

Thursday

Friday

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Light Literary Lunch Club, Amazing Books, Downtown, 412.281.7141

annual 4th of July Fireworks display, Nemacolin Woodlands Resort, 724.329.8555

Ladies who Lunch Tour, South Broadway Manor, Scottdale, 724.887.8870

The Ben Roethlisberger Foundation Fundraiser, Jergel’s Rhythm Grill, Warrendale, 412.441.1077

Fireworks at Schenk Lake & Summer Entertainment Series Performance, Oglebay Resort & Conference Center, 800.624.6988

Independence Day Chicken BBQ, The Springhouse, Washington, 724.228.3339

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Yoga at Schenley Plaza, Oakland, 412.682.7275

July 2-4 Pittsburgh Three Rivers Regatta & Fourth of July Celebration, Point State Park, Downtown, threeriversregatta.net

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5 July 3-6 Westmoreland Arts and Heritage Festival, Twin Lakes Park, Greensburg, 724.830.3950

Independence Day

11 12 every Thursday: Volunteering at Garfield Community Farm

Grind Time, Crate School, Green Tree, 412.341.5700

Spanish Treasures, Wonderful Wines from Revitalized Spain, Sheraton Station Square Hotel, 412.486.3946

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Outdoor Flea Market, Trax Farms, Finleyville, 412.835.3246

14 Corn Roast Kickoff, Soergel Orchards, Wexford, 724.935.1743 Tai Chi at Schenley Plaza, Oakland, 412.682.7275

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Vegetarian Prix Fixe Dinner, Kaya, Strip District, 412.261.6565

Mindful Nutritional Medicine, S’eclairer, Export, 724.417.6695

July 19-20 Summer in Ligonier Arts and Crafts Show, The Diamond, Ligonier, 724.238.4200

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Amish Donuts, Soergel Orchards, Wexford, 724.935.1743 July 6-21 Opera Theater Yoga at Schenley Summerfest, The Plaza, Oakland, Twentieth Century Club, 412.682.7275 Oakland, 412.621.1499

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Cupcake Cake Boss!, Peters Township Public Library, 724.941.3081

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July 7-13 Derry Township Agricultural Fair, Fairgrounds, New Derry, 724.787.0519

July 13-14 Pittsburgh Vintage Grand Prix, Pittsburgh International Race Complex, Beaver Falls, pvgp.org

Pittsburgh Vintage Grand Prix Invitational Car Show, Walnut Street, Shadyside, pvgp.org

Teen Time: Appetizer Challenge, Carnegie Library of Pittsburgh, East Liberty, 412.363.8232

Bourbon and BBQ Class, Habitat Fairmont Pittsburgh, Downtown, 412.773.8848

Murder Mystery Dinner Theater, Christian W. Klay Winery, Chalk Hill, 724.439.3424

r age 46 fo Tur n to p airing tips! p wine

July 22-26 ArtCity: Green Artists, Trust Arts Education Center, Downtown, 412.456.6666

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July 11-13 Whiskey Rebellion Festival, Washington, whiskeyrebellionfestival.com

Savor Summer from the Porch, Crate School, Green Tree, 412.341.5700

Western PA Mushroom Club, Peters Township Public Library, 724.941.3081

Murder Mystery Dinner Theater, Christian W. Klay Winery, Chalk Hill, 724.439.3424

Cooking with a Partner, Crate School, Green Tree, 412.341.5700

yo u r to pa ir want e t it h h meal w w in e ? t c e f per our

Taste of Spain, Crate School, Green Tree, 412.341.5700

Sunday

6

The Stephen Foster Music & Heritage Festival — Doo Dah Days, Allegheny Cemetery, Lawrenceville, doodahdays.com

6th Annual Golf FORE!, Edgewood Country Club, Penn Hills, 412.924.1012

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Saturday

Wine Tasting, Gateway Clipper Fleet, Station Square, 412.355.7980 Benefit Dinner Series, Casbah, Shadyside, 412.661.5656 Cooking with Friends, Crate School, Green Tree, 412.341.5700

Live Music & Campfire Nights, Gateway Lodge, Cook Forest, 814.744.8017 July 26-28 Medicinal Herb Intensive, Quiet Creek Herb Farm & School of Country Living, Brookville, 412.365.2985

Wine & Dine with Live Entertainment, Gateway Lodge, Cook Forest, 814.744.8017 Yoga at Schenley Plaza, Oakland, 412.682.7275

Naturally Soergel’s Customer Appreciation Day, Soergel Orchards, Wexford, 724.935.1743 Corn Roast, Soergel Orchards, Wexford, 724.935.1743

Dinner and a Movie Night, Soergel Orchards, Wexford, 724.935.1743

July 19-21 Pittsburgh Blues Festival, Hartwood Acres, 412.460.BLUE

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2nd Annual One WHIRL Yoga Fest + Healthy Lifestyle Expo, Point State Park, 412.431.7888 Jam on Walnut, Walnut Street, Shadyside, 412.321.4422 Know Your Natives: Native Plant Species in Point State Park, Downtown, 412.471.0235

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8th Annual Marcus L. Ruscitto Charitable Foundation Golf Invitational, St. Clair Country Club, Upper St. Clair, 724.925.2034 Photographs by David Bachman, Cayla Zahoran.

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First Course

by Lauren SchMeer

welcome back!

Conflict Kitchen, formerly located in East Liberty, has reopened in Schenley Plaza!

The take-out restaurant rotates cuisines every six months to embrace the culture of a place in the world with which the United States is in conflict. The stand, which is currently serving Iranian takeout as Kubideh Kitchen, was recently written up by Saveur Magazine! “We like to work with simple street food — something that you could make and get easily, regardless of your social position within a culture,” says Jon Rubin, one of the project leaders. “The draw of our food has opened up a curiosity amongst our customers that leads to conversations about politics that might not happen otherwise.”

Conflict Kitchen, Schenley Plaza, Oakland. conflictkitchen.org.

Also new to Schenley Plaza: Waffallonia !

inspiring innovation

Phipps Conservatory has much to be proud of, from having the most energy efficient conservatory in the world, to achieving the Living Building Challenge. To share these monumental accomplishments, the first book in a new series on living buildings has been published, showcasing this Pittsburgh gem. “Building in Bloom” outlines Phipps’ origins and its three phases of expansion, which led to the creation of the Welcome Center, Tropical Garden Conservatory, and, finally, a living, growing building. The book focuses on this final achievement, the completion of the Center for Sustainable Landscapes, and the ways in which it seeks to meet the Living Building Challenge through its site, energy, materials, water, indoor quality, and beauty. “Building in Bloom” highlights Phipps as an educational example of green innovation, and tells the story of Phipps Conservatory, which was founded in 1893 with the goal of bringing beauty to a city of coal and steel, and is intriguing, dramatic, and inspiring. “Building in Bloom: The Making of the Center for Sustainable Landscapes at Phipps Conservatory & Botanical Gardens,” phipps.conservatory.org/ buildinginbloom.

The Making of the Center for Sustainable Landscapes at Phipps Conservatory and Botanical Gardens

℠

LIVING BUILDING CHALLENGE

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LIVING BUILDING CHALLENGE SERIES™

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MARY ADAM THOMAS Part II: STRONG SEEDS

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Part III: SHOOTS AND BUDS

Part I: FERTILE SOIL

Photographs from Pittsburgh Parks Conservancy, Phipps Conservatory & Botanical Gardens.

sweet deal The Milk Shake Factory is shakin’ things up in the South Side. National retailer Costco has taken

note of the local shop’s sweet expertise and has signed on to sell its Snappers candy in 28 mid-Atlantic stores.

The snappy treat wraps buttery caramel, decadent milk chocolate, and a salty, crunchy pretzel into a satisfying bite. Siblings Chris, Dana, and Mark Edwards are fourth generation confectioners who take pride in their product and are thrilled to expand their brand outside of Western Pennsylvania. Congrats! The Milk Shake Factory, 1705 E. Carson St., South Side. 412.488.1808. themilkshakefactory.com. — L. Chelsea Greenwood

spaced o ut

The Pittsburgh Public Market promises to be better than ever this summer,

radi cal brews

It’s tea time...with a twist! We’re hooked on Numi Organic Savory Teas, which come in flavors like Tomato Mint, Carrot Curry, and Broccoli Cilantro. They’re made from organic vegetables, wild herbs, and aromatic spices that combine for a truly unique taste experience. Numi describes them as “not quite a soup, but more than a tea,” so cozy up with these savory brews for a light snack or as a flavorful broth for cooking noodles or rice.

Add flavor without added sodium with hints of curry, clove, and spinach leaves, or sip on the bright crimson hue of Beet Cabbage, delicately spiced with mustard seed and coriander. Each blend pairs a tea variety, such as decaffeinated green tea, with vegetables and spices, and though you’ll steep these just as you do your calming chamomile, the result is earthy and exotic.

Available at Whole Foods Market, 5880 Center Ave., East End. 412.441.7960. 10576 Perry Hwy., Wexford.

724.940.6100. wholefoodsmarket.com.

Photographs from TL Communications, Numi, by Megan Wylie Ruffing.

thanks to a $40,000 grant for relocation and development from the Urban Redevelopment Authority. The funds will allow the Pittsburgh Public Market to move to a larger space with better amenities. The new location, still in the Strip but further up on Penn Avenue, will be more walkable and will offer an on-site commercial kitchen to businesses. New air conditioning also means that goodies, including chocolate, ice cream, and candy, can be sold, along with the regular offerings of cookies, coffee, and charcuterie. The hope is to not only improve a favorite Pittsburgh marketplace, but also to expand an entire business district and create more opportunities for new future vendors. Pittsburgh Public Market, Smallman Street opposite 17th Street, Strip District. 412.281.4505. pittsburghpublicmarket.org.

gree n grades

The University of Pittsburgh’s strides toward sustainability are being recognized on a national scale! The Princeton Review named Pitt one of the most environmentally responsible colleges in the United States in its recently published Guide to 322 Green Colleges. The guide details each college’s green projects and programs, from the percentage of food budget spent on organic and local produce to the environmental degrees offered. Pitt’s campus is noted for its multiple LEED Gold certifications, including the first LEED Gold laboratory in Pennsylvania and 10 other projects that are currently under way. The university also includes sustainability as one of its five engineering research focus areas and was one of the first four colleges to sign the Talloires Declaration, a commitment to environmental sustainability in higher education.

Download the guide and read up on the college’s commitment to sustainability.

University of Pittsburgh, pitt.edu. e d i b l e a l l e g h e n y. c o m

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The Mansions on Fifth is excited to introduce a fresh summer menu filled with locally grown and organic ingredients.

Toast the warm weather with the Pimm’s Cup cocktail, a combination of Pimm’s, lemonade, organic fruit, cucumber, and mint. We recommend the grilled salmon with horseradish crème and an organic cucumber salad with fresh lemon juice and organic dill. Try the freshly made pasta, tossed in a light marsala sauce with roasted peppers, crispy shallots, and locally grown arugula. A light summer meal is best when followed with a touch of sweetness, and the summer trio of desserts offers a taste of three decadent options — a triple chocolate brownie with organic raspberries; peanut butter bread pudding drizzled with banana rum sauce; and a berry parfait made with fresh berries, whipped cream, and locally grown mint. With so many local and organic ingredients in these treats, we say there’s no guilt in satisfying your sweet tooth. Mansions on Fifth, 5105 Fifth Ave., Shadyside.

412.381.5105. mansionsonfifth.com.

o r g a ni c o p ti o nS

tasty tailgate

variety t h eater

The New Hazlett Theater is giving the term CSA new meaning with the first ever Community Supported Art performance series. Following the traditional Community Supported Agriculture model, subscribers purchase a “share,” and in return, they receive six fresh performances by local artists. The support allows each artist to reach a new audience while pursuing a unique artistic vision, and the 2013 season offers a taste of everything from poetry to puppeteers. Artists include Continuum Dance Theater, Kelli Stevens Kane, Miniature Curiosa, Dan Wilcox, Eclectic Laboratory Chamber Orchestra, and Maree ReMalia and merrygogo. Performances begin in August and extend through June of next year with one show every other month. Just as traditional CSA subscribers never know exactly what they’ll receive, this CSA offers an element of surprise but with the certainty that each installment will be high quality, fresh, and support the local community. New Hazlett Theater, 6 Allegheny Square East, North Side.

412.320.4610. newhazletttheater.org.

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Mark your calendar for the fourth annual Pittsburgh Big Green EGGfest on JULY 27, hosted by Hearth & Home Furnishings. Barbecue lovers from all over the East Coast, including Delaware, Ohio, Maryland, and Virginia, will make the trip to Western Pennsylvania for a full day of dining, networking, and grilling on Big Green EGG grills. Tents will be raised, grills will start heating up as early as 8 a.m., and festivities will continue all day long with cooking demos, music, giveaways, and, of course, great eating. Each cook will prepare a different food to showcase the versatility of the Big Green EGG, so attendees can expect to fill up on ribs, burgers, steamed clams, egg casseroles — even breakfast cakes.

Share recipes and cooking techniques, taste local products from beer to barbecue sauce, and for those who want to take the festivities home with them, Hearth & Home Furnishings will be selling Big Green EGGs. Hearth & Home Furnishings, 300 North Main St., Zelienople. 724.452.6732. hearthandhomepa.com.

sire n s of su m m er

For many home gardeners and farmers market connoisseurs, July is the most anticipated month of the year, as it marks the start of tomato season! It seems we can never have enough recipes for baking, preserving, or just slicing up these plump sirens of summer. Enter “Tomatoes,” a Savor the South cookbook,

by Miriam Rubin, writer of the Pittsburgh Post-Gazette’s food-and-gardening column, “Miriam’s Garden.” The compact cookbook is a complete resource for all things tomato with sections on tomato soups, sandwiches, cobblers, sauces, and even desserts. Between recipes, you’ll learn how to pick the finest fruits at the farmers market, make the most of each variety, and improve even store-bought, outof-season tomatoes. There are easy-to-follow recipes for tomato lovers in any season, but once the air is heavy and hot, nothing makes our mouths water more than the thought of a crisp tomato sandwich — like Rubin’s StandOver-the-Sink Tomato Sandwich on Olive-Oil Sandwich Loaf with a swipe of her homemade mayo. Now doesn’t that sound divine? Miriam Rubin, miriamrubin.com.

Follow her on Twitter at @ m m m r u b i n

Photographs from Mansions on Fifth, New Hazlett Theater, Big Green EGG, by Cayla Zahoran.

tr ail tr av elers

Explore the beauty of the Great Allegheny Passage with the newly updated Three Rivers Heritage Trail Map & Guide. In addition to detailed maps of the Downtown, South Side, and North Side trail segments, the map now showcases a 24-mile stretch, along the riverfronts in Pittsburgh and Allegheny County, of the 152-mile passage that extends to Cumberland, Md. Though the entire passage is not yet complete, a 100-mile branch from McKeesport to Meyersdale nears the Maryland border and offers a continuous biking and walking trail experience. This scenic portion stretches through Ohiopyle State Park and Confluence, offering some of the best white water rafting in the region. Along the way, you’ll also find numerous stopping points with restaurants, bed and breakfasts, and shops. Make your summer plans with the complimentary guide from Friends of the Riverfront and then, get your walk, run, or bike on! Friends of the Riverfront, 412.488.0212. friendsoftheriverfront.org.

12 food artisans, 6 family farms, 4 dairies, 4 produce vendors, 1 farm cooperative and 1 forager seeding 14 restaurants and a catering company.

w w w. b i g b u r r i t o . c o m

F LO R A L F E S T I VA L

Step into rolling hills of fragrant purple flowers at this year’s Lavender Festival, hosted by Destiny Hill Farm. Destiny Hill was converted into a lavender, flower, and berry farm in 2011 and has celebrated with the two-day festival ever since. This year’s festival of flowers, food, and fun will be held on JUNE 22-23, and each day will be packed with presentations, demonstrations, and shopping. Speakers range from gardeners to cooks to crafters, and demonstrators will explore a range of topics, including the many uses of lavender in cooking, crafting, and medicine. Rows of vendor booths will also offer a range of locally made products, and Destiny Hill Farm will sell its fresh cut flowers, lavender gifts, and gardening supplies. With so many new tips and techniques to be shared and local products to enjoy, you can be sure you’ll take a bit of the floral festivities home with you. Destiny Hill Farm, 1069 South Main St., Washington. destinyhill.com.

Photograph from Destiny Hill Farm.

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edible events

We’ve been working up — and appeasing — an appetite at a variety of epicure events in and around town!

| By Lauren Schmeer

local spread The seventh annual Farm to Table Conference brought farms, cooperatives, wineries, and restaurants together for a delicious weekend dedicated to local food. With more than 60 exhibitors and a packed schedule of speakers, the event covered topics from growing your own mushrooms to canning 101. The successful gathering represented just how much can be accomplished locally and seasonally, right here in our own communities. During Friday night’s local food tasting, Elizabeth Meyer and Matthew Hamson from Engine House 25 offered up samplings of their bold Malbec, and E2 shared a delicious spread of roasted red peppers. Wigle Whiskey also debuted its new gin, a rye-based variety flavored with juniper, cardamom, and lavender.

DOWNTOWN DINING To showcase both new ventures and old classics alike, more than 15 Downtown restaurants set up shop and shared their local fare with 650 strolling guests at the inaugural Taste of Market Square event. Featured restaurants included Bluebird Kitchen, NOLA on the Square, Diamond Market Bar & Grill, and Las Velas Mexican Restaurant. Prantl’s Bakery and Mancini’s Bakery also teamed up to create toasted almond cups, and slices of a feta and spinach roll, for the tasting. Braddock’s Chef de Cuisine Brian Volmrich prepared braised short rib pierogies, and Andys Wine Bar offered big taste in its fresh seafood ceviche.

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Photographs by Cayla Zahoran and Allie Wist.

good taste! Pittsburgh Good Taste! Pittsburgh is an annual, all-day event stocked with cooking demonstrations, wine tastings, and food samplings, and this year’s extravaganza was held at the Pittsburgh Marriott North. Chef Kevin Watson of SAVOY and Chef Kevin Fuller of Root 174 wowed the crowds with their live cooking demonstrations, and wine expert Ryta Mirisciotti presented on “making sense of the restaurant wine list.” A table from Whole Foods Market shared an array of Non-GMO Project-verified products, such as Brad’s Raw Leafy Kale, and local eateries, including Green Mango and Restaurant ECHO, also participated with tables and samples.

MEALS ON WHEELS It was a scrumptious gathering of food trucks at Coffee Buddha in the North Hills. The moveable feast attracted long lines of hungry attendees and satisfied them with a unique taste of the Pittsburgh food truck scene, as the Pittsburgh Pierogi Truck, BRGR, Oh My Grill, Fukuda, Franktuary, and PGH Taco Truck put it in park to serve up a delicious lunch spread. A visit to the Dozen Dessert and the Sweet Treats trucks provided a sweet finish to the monthly roundup.

PARTY WITH PURPOSE Nearly 300 Pittsburghers, including Hal B. Klein and Councilman Bill Peduto, chose to party for a purpose and raise more than $3,000 for the Lawrenceville Farmers Market. Hosted at Remedy, the “Grown in Lawrenceville” party kicked off farming season with live music by the Beagles Brothers and specialty cocktails made with local ingredients.

DJ Nate Da Phat Barber and Fernando Marti kept the dance floor packed, and donations of local wares from Lawrenceville businesses were raffled.

Photographs by Allie Wist.

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Online Dish

Learning Curve

By Lauren Schmeer

COOKING IN COLLEGE

College dorms aren’t known for inspiring gourmet eating, but for the authors of Cooking in College, Declan and Erica Wilson, that is certainly part of their story. The two met on their first day at the University of Pittsburgh, and they quickly became a couple — with a habit of watching Alton Brown’s “Good Eats” in their dorms together and researching recipes online. So when the two finally moved off-campus, they were ready to put their recipe research to the test. “There was quite a learning curve, but we both really enjoyed it,” they say. “After a few months, we mastered a handful of recipes and began cooking for some of our friends and roommates. They were really impressed by our ‘skills,’ but we always told them that cooking was easy, as long as you get over your fear of the kitchen.” Declan and Erica’s experience showed them that cooking could be healthy, affordable, and fun, and two years later, the couple is married and still blogging. “The blog focuses on inspiring not only college students to cook, but also anyone who is too timid to jump into the kitchen. We want people to discover that cooking can be fun and isn’t intimidating. Saving money and being healthier are just extra benefits!” cooking-in-college.com

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Photographs from Declan & Erica Wilson.

FOODING WITH EMILY

“Sharing my successes and failures in the kitchen has gone from a hobby to a passion,” says Emily Rathbone, author of the blog Fooding with Emily.

Rathbone grew up cooking alongside her mother and grandmother, and she shares many of her family recipes on her blog — like the recipe for Krushchicki, the bow-tie cookies Emily would make with her grandmother as a child. “When we would make them, we’d listen to polka music, and she’d share stories of making these cookies with my great grandma,” Rathbone says. “I firmly believe that listening to polka music while making

these is a crucial ingredient.” With grandmother’s seal of approval, Emily is now whipping up her own batches of Krushchicki for holidays, and she is cooking other family favorites and new recipes alike on her blog. “It’s exciting when I can go back and forth with a reader about a new recipe I just tried or with a recipe passed down to me that others have grown up with in their family,” she says. “It’s more than just cooking and sharing that keeps me going. It’s connecting with others who enjoy cooking as much as I do that makes every post worthwhile.” foodingwithemily.wordpress.com

Follow Foodies

Check out the Twitter feeds @edibleallegheny is following!

Garfield Community Farm @GarfieldFarm

Bella Christie and Lil’ Z’s Sweet Boutique @BellaChristiez

Learn how you can get in on the action at this urban gardening initiative, including CSAs, working shares, and the new bioshelter.

Get a sugar high with this add and its decadent photos of specialty cakes, cupcakes, and cake pops!

OTB Bicycle Café @OTBBicycleCafe

Follow this unique South Side joint for delicious beer, burger, and bike specials — paired with all things bicycle.

BY THE BOOK

Sara Tedde learned to cook the way many of us have and do: by the book. Through our favorite cookbooks, we can study new techniques and compare our results to each photo and to every descriptive word. But eventually, we become comfortable, add our own touches, and replace this or that ingredient. Tedde’s aptly named blog, By the (Cook)Book, shares her experience of learning to cook just this way. She started out with a weekly dinner endeavor to feed her growing family healthy and delicious meals, Photographs from Emily Rathbone, Sara Tedde.

Kelsey Weisgerber @EnviroLunch

As the Environmental Charter School Food Director, Kelsey is determined to bring local, fresh, and delicious food to school lunches. Follow for updates on the school lunch movement and the Pittsburgh food scene and farms.

and she took the experience online to share it with readers. “The blog gives me motivation to find new recipes and try something different,” Tedde says. “When it’s a success, I’m excited to post it and share it with my readers. When it’s a disaster, it’s a learning experience. So it’s always a winwin!” Tedde follows, creates, and combines recipes; recommends favorite old and new cookbooks; and always provides that inspiration that gets us experimenting in the kitchen, too. icookbythebook.wordpress.com e d i b l e a l l e g h e n y. c o m

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Adv. resv. reqd. Refund up to 48 hours prior to the event.

INTRODUCING THE

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In Season

Purple Reign

By Lauren Schmeer | Photographs by Cayla Zahoran | Styling by Allie Wist

E

ggplant can be confusing — is it a fruit or a vegetable?

Should it be peeled? Salted?

The answer to the first question is that eggplant is a fruit; technically, it’s a berry. And though the answers to the last two questions are a little more complicated, learning how and when to peel or salt your eggplant can remedy the most common complaints we hear of the fruit — namely, that it’s bitter or tough. Whatever your technique, start with the best berry. Pick a smooth, blemish-free eggplant that feels light in your hand and that holds an indentation when pressed lightly with your finger. Choose

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smaller, younger eggplants because they are sweeter, less bitter, and have thinner skins. To peel or not to peel will depend on the recipe.

If you’re grilling or roasting a whole eggplant, the skin helps hold the eggplant’s shape. If you’re chopping, dicing, or slicing, then peeling the skin of larger varieties can remove toughness, while salting can extract bitterness. Read on to learn how and for the many recipes we gathered from local chefs and growing experts, so that you, too, can dig into the silky, sweet goodness inside this pretty, purple bulb. Details in Edible Directory, page 66.

How to Salt Eggplant

Salting is recommended for reducing bitterness, adding flavor, and firming up eggplant so that it absorbs less oil. To begin, chop, dice, or slice your eggplant according to the shape and size recommended for your recipe. Salt generously. Let the salted eggplant sit in a colander for at least 30 minutes. Liquid will begin to bead on its surface.

After the eggplant rests, rinse using plenty of water. Press between paper towels to draw out the remaining moisture. Pat dry, and get cooking!

Kiew Wan Green Curry with Sea Scallops

The delicious dish pictured here was prepared

by Executive Chef Binh Ly of Plum Pan Asian Kitchen. The unctuous broth combines fish sauce, sugar, coconut milk, green curry paste, made from ground green chillies, ginger, lemongrass, and Thai basil. Green peppers, red peppers, onions, bamboo shoots, eggplant, stir-fried scallops, and fresh Thai basil comprise one of our favorite curry dishes in the city.

Fried Eggplant Wraps

By Stamatis Bournias, owner of Pastitsio Using a mandolin, slice one eggplant lengthwise into 2-inch slices. Salt the slices in a colander for at least 30 minutes. Meanwhile, combine 1 cup of flour, 1 tablespoon of black pepper, and 1 tablespoon of garlic powder. Once the eggplant is ready, dredge the slices in the seasoned flour.

Coat a saucepan in canola oil to form a small pool in the pan for frying. Heat the oil until a sprinkling of flour will sizzle in the pan. Brown each eggplant slice for about 30 seconds on each side. Once fried, place slices on a paper towel. When cool enough to touch, sprinkle 2 ounces of feta

cheese on an outer edge of each slice. Roll until you have a small wrap and serve as an appetizer or as a main dish with pasta sauce.

Baba Ghanoush

By Eli Wahl, Executive Chef at Casbah Prepare 4 eggplants for grilling by cutting several slits in each fruit. Grill whole eggplants until tender. Remove from heat and cover until cool.

Once cool, peel the eggplant and let the tender flesh of the fruit drain for at least 15 minutes. In a blender, combine drained eggplant, 5 cloves of roasted garlic, 1 tablespoon of cumin, 1 tablespoon of tahini paste, the juice of 1 lemon, and 5 ounces of extra virgin olive oil, adding it in a slow drizzle while the blender is running.

Purée. Season with kosher salt and black pepper to taste. Yield: 1 quart.

Roasted Eggplant Dip

By Don and Jane Dillner, owners of Dillner Family Farm and CSA Preheat oven to 350oF. Pierce the skin of one large eggplant in several places. Cut the eggplant in half lengthwise and place on a greased baking sheet. Broil for 8 to 10 minutes

until the insides are soft. Scoop pulp from the skin and into a bowl. Combine with 1⁄3 cup chopped onion, 3 tablespoons olive oil, 2 tablespoons chopped fresh dill, 2 teaspoons salt, and 1 teaspoon black pepper. Blend well.

Serve hot or cold with plain crackers or bread.

Chef’s Note: The Dillners also recommend topping pasta with sautéed eggplant, adding it to stir-fries, and sautéing breaded eggplant with garlic and shredded cheese.

Grilled Eggplant

By Russ Bedner, owner of Bedner’s Farm and Greenhouse Slice one eggplant lengthwise or into rounds.

Brush a touch of olive oil onto each slice and then drizzle with balsamic vinegar.

Season with salt, pepper, and your favorite seasonings, such as basil, oregano, thyme, or dill. Grill the eggplant slices for about two minutes on each side. Once off the grill, sprinkle with Parmesan cheese.

Chef’s Note: When planting eggplant, Bedner recommends waiting until at least midMay and says to “watch out for leafhoppers, an insect that loves eggplant.” e d i b l e a l l e g h e n y. c o m

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Local Leaders

MyHealthy CafĂŠ at UPMC Headquarters in the U.S. Steel Tower.

Take Care of Yourself

By Rachel Jones | Photograph by Cayla Zahoran

UPMC Health Plan is doing its part to increase health and wellness in the Pittsburgh area 20

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T

ake care. It’s a simple, two-word farewell we use every day. For Scott Lammie and the other wellness advocates at UPMC, “take care” isn’t a goodbye, but a beginning to the healthy lifestyle launch in Pittsburgh.

The chief financial officer of UPMC Health Plan and senior vice president of the UPMC Insurance Services Division is dedicated to enhancing the health of our local community.

“A lot of the overarching challenges in our society have to do with the health status of our nation,” Lammie explains. “Most are related to the growing obesity pandemic within the population, and that stems from sedentary behavior and poor nutrition.”

That extra weight can hit you in the wallet, as well. Studies show that 70 percent of health care costs go toward chronic disease conditions.

Most of these diseases are caused, in part, by unhealthy lifestyle choices, including poor nutrition and lack of exercise. “UPMC Health Plan is great at helping people with those diseases,” Lammie says. “But if we focus on these basic cares of nutrition and exercise, we could manage our health and the spiraling health care costs would go away.”

UPMC Health Plan works with stakeholders in the community to address these health issues and encourage everyone to pursue healthy lifestyles. Those with poor health habits are less productive, which negatively impacts their work habits. That’s why it’s important to start these initiatives with younger children, preventing bad habits later in life and combating the current childhood obesity problem. Health programs and physical education classes in school are at the core of these preemptive strikes.

Lammie also says students need to have something they can be passionate about in order to lead an active, healthy life. He works with the Manchester Craftmen’s Guild, which offers after-school programs in the arts, which will help children become more well-rounded.

“We’re convinced students will be more passionate about their academics if they have this type of education plan,” Lammie says. “If you don’t have that broad-based curriculum that allows the arts and physical activities, it’s not constructive or helpful for a positive, healthy lifestyle.”

Focusing on the goal of making our community as healthy as possible, for example, by sponsoring the second annual One WHIRL Yoga Fest and Healthy Lifestyle Expo (taking place July 27 at Point State Park), Lammie and the team at UPMC Health Plan are remaining focused on encouraging healthy lifestyles and providing proper education.

Their hard work has paid off so far, as UPMC Health Plan has won the Platinum Award from National Business Group on Health four years in a row.

And, now, it’s our turn as members of the community to continue on this right path by

focusing on proper nutrition, adequate exercise, managing our stress levels, getting enough sleep, and avoding addictive behaviors, like smoking and alcohol abuse. “Living a healthy lifestyle is really just a handful of simple things,” Lammie says. “If you do these four or five things, you can address these major issues.

Stay balanced, do everything in moderation, and take care of yourself.”

• partners •

Corner of West Main St. & Springer Rd.

UPMC Health Plan partners with a number of stakeholders to establish healthy initiatives in the community, including: Greater Pittsburgh Community Food Bank • Focus on enhancing nutrition content in food purchases • “End Hunger” campaigns Phipps Conservatory & Botanical Garden • Michelle Obama’s “Let’s Move” campaign • Jamie Oliver’s “Food Revolution” United Way of Allegheny County • Work with fitUnited to end childhood obesity • Connect with other community stakeholders

Bring this ad to the market manager to get your free gift!

Senator John Heinz History Center • Encourage patrons to utilize the steps with the Smart Steps exhibit • Encourage healthy eating with “Healthy Heritage Cooking Series” DICK’s Sporting Goods Pittsburgh Marathon + UPMC Health Plan half marathon • B ring families together for outdoor activities • Emphasize exercise programs

IMPRESS YOUR COOKOUT GUESTS WITH AN ASSORTMENT OF FRESH ROLLS TO GO WITH ALL THEIR OFF-THE-GRILL FAVORITES!

Pittsburgh Parks Conservatory • Encourage families to spend time together outside even on a budget with “parksarefree.com.”

• Get out and walk the parks

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“We Can!” Program • Nationwide campaign for healthy eating in families • Pittsburgh was the founding city for the campaign HEALTHY Armstrong • Work with local schools and hospitals • Focus on addressing childhood obesity

2110 Brighton Road, Pittsburgh, PA 412.231.7555 M-F 6am-6pm • Sat. 6am-4pm • Sun. 8am-1:30pm e d i b l e a l l e g h e n y. c o m

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holistic health

Sponsor ed by

Recipe

The “ Dirt y Doz e n ”

Go Organic!

E with Janet m. Mckee HHC, AADP

ating plenty of fruits and veggies is the key to lasting health and longevity, but there has been growing concern on the use of pesticides, herbicides, and fungicides on conventionally grown produce and how that may impact our health. Choosing organic foods is important not only for what they give you — higher levels of antioxidants, flavanoids, and nutrients — but also for what they don’t give you — exposure to pesticides, herbicides, and non-organic fertilizers. In addition to choosing foods that enhance my health, I also try to support the organic farmer as much as possible with my food purchase decisions. It is good to know, however, which produce items are more critically important to buy organic. According to the Environmental Working Group (EWG), common growing practices make these crops, commonly referred to as the “Dirty Dozen,” most likely to contain pesticide residues. Remember: Whether the produce you purchase is organic or conventionally grown, always wash it thoroughly before eating to remove any dirt and bacteria.

Janet McKee, Certified Holistic Health Counselor, 724.417.6695. sanaview.com.

Visit sanaview.com for the full article!

Photographs by Cayla Zahoran, from CreativityWerks by Nathan McKee.

1.

Peaches

2.

Apples

3.

Bell Peppers

Cashew Whipped Cream Yield: 4 servings

4. Celery 5.

Nectarines

6. Strawberries 7. Cherries 8.

Kale

9.

Lettuce

10. Grapes 11.

Carrots

12.

Pears

(imported)

Plus! Watch out for two other vegetables recommended by Dr. Andrew Weil and Dr. John La Puma: 13.

Potatoes

14.

Spinach

Janet says: To turn a bowl of berries into an elegant dessert, we typically like to add whipped cream. The problem with whipped cream is that it can be loaded with saturated fat, cholesterol, hydrogenated fats and unhealthy sugars. To satisfy this craving with something more healthful, I created the following recipe, free of cholesterol, animal-based saturated fats, and simple sugar.

Ingredients: 1 cup cashews, soaked in water for at least one hour, rinsed and drained 1 ⁄4 cup water 1 ⁄3 cup soaked dates 2 tablespoons date soaking water 2 teaspoons vanilla Directions: Place all ingredients in a highpowered blender, and blend into a whipped, creamy texture.

Plus: The Power From Within

Bethany’s Story: The Power from Within tells the story of one girl’s triumph over debilitating health challenges by combining a determined attitude with a healthy diet. Visit sanaview.com to watch the trailer!

Edible Excerpt

Pozitively Happy

By Andrea Bosco

Daphne’s Banana-Pecan Buttermilk Pancakes

For Daphne Oz, it’s not about having it all — it’s about learning how to enjoy it all. Co-host of ABC’s The Chew and seasoned author, Oz writes about “ditching the deprivation” and making essential changes to better your life in “Relish: An Adventure in Food, Style, and Everyday Fun.” “I believe that health should be a priority and not an obsession,” she says. “I wanted to be able to enjoy healthy and indulgent food that balanced what was practical, easy, affordable, and convenient with what was beautiful, 24

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delicious, and fun. Whether it’s figuring out how to do my makeup on the fly or how to streamline my closet, I have the same attitude.” Her tips include all things coconut oil, Harissa paste on her daily avocado toast, and her 10-minute morning workout routine, which is featured in the pretty new pages. Indulge in this excerpt and recipe, and you’ll be craving more advice on recalibrating your life — or should I say relishing? For the full interview with Daphne Oz, visit edibleallegheny.com.

“

The beauty of not overindulging is that you can eat anything you want, whenever you want it.”

Recipe Recipe Banana-Pecan Buttermilk Pancakes Makes eighteen 4-inch pancakes

Every Sunday during our family summers up in Maine, we would spend the morning feasting on pancakes. Sometimes we made them with heaping handfuls of wild Maine blueberries, but the sweet caramel of bananas and buttery pecans has always been my favorite. My mom would get up early to get the batter started, and by the time my siblings and I came down, there would be perfect cakes lining the griddle. We piled them high, poured on the maple syrup, and then went back for seconds . . .

Ingredients: 3 ⁄4 cup pecans, toasted, plus more for garnish 1 3⁄4 cups whole-wheat flour 1 ⁄2 cup all-purpose flour 2 tablespoons sugar 2 tablespoons baking powder 1 ⁄4 teaspoon iodized salt 4 tablespoons ground flaxseed (optional) 3 large eggs 4 tablespoons (1⁄2 stick) unsalted butter, melted, plus more for the pan 1 cup milk, whole or 2% 1 1⁄2 cups buttermilk (see Note) 1 teaspoon pure vanilla extract 3 large ripe bananas, sliced into 1⁄4-inch-thick rounds (reserve some for garnish)

Daphne Oz From Relish by Daphne Oz. Copyright (c) 2013 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

F

ood is the basis of a joyful, happy life — a life worth relishing — and eating well is a frame-work through which I see all the other things that make life rewarding, exciting, and fun. Sharing food with people turns strangers into friends and friends into family, and it gives me an excuse to sit down with my nearest and dearest and dish about the day. It’s how we bond, how we get close, how we nourish ourselves and take care of each other. For me, life builds around and from the kitchen.

A homemade meal brings family to the table and grounds a happy home.

A happy home begets a confident lady. A confident lady presents herself well: She has purpose, drive, and zest for life. Zest for life leads to longing for adventure. Adventure means travel and experience that bring friends and more-than-friends back to the home table. A well-rounded life begins with a well-balanced meal. And a well-rounded life is what I want—and what this book is all about. I wrote this book for a reader who is a lot like I was—and in some ways still am. Someone who relishes life and wants to live the biggest and best that she can but often lets life get in the way.

Who cares about her health and wants to keep fit but doesn’t always have time for the gym and, frankly, would often rather spend her cash on a killer blazer than a session with a trainer. Who adores going out to eat on the weekends but could do with fewer mediocre, rushed meals out of a box or a bag on Monday through Thursday. Does that sound like you? If I’m right, your home is your castle, but you wouldn’t say no to a personal organizer.

Custom curtains are a few pay bumps away, but you know what you like and you fill your current digs with a mix of retail-store gems, flea-markets finds, and family heirlooms—aka hand-me-downs—that you’ve made your own. You clean up nice, but your closet is full of things you never wear (and never will unless you drop two sizes and crushed velvet comes back in style). You like to entertain and mean to have people over more. Just like you mean to go to the farmers’ market more often. Just like you mean to remember birthdays. Just like you mean to go to Tulum ... Am I getting warm? How about the rest of your life? Are you happy, fulfilled, excited?

Are you an emotional giver or taker? What do your family and friends like best about you? Do you like these things about yourself? Would you want to marry you? “Relish: An Adventure in Food, Style, and Everyday Fun” is available wherever books are sold.

Photographs from Ellen Silverman.

Buttered Maple Syrup (recipe follows) Note: If you don’t have buttermilk, simply add 1 tablespoon white distilled vinegar or lemon juice to 1-cup measure and complete the cup with whole or 2% milk to yield 1 cup “buttermilk!” Let stand for 5 minutes and then use as needed.

Directions: 1. Preheat the oven to 200°F and place a cooling rack on a baking sheet.

2. Finely grind 1⁄2 cup of the pecans in a food processor, or chop them to a fine powder. Coarsely chop the remaining 1⁄4 cup pecans and reserve. Transfer the ground pecans to a large bowl. Add the flours, sugar, baking powder, salt, and flaxseed (if using) and whisk until combined.

3. In a medium bowl, whisk the eggs, butter, milk, buttermilk, and vanilla until frothy. Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix or your pancakes won’t rise properly). Fold the reserved 1⁄4 cup of chopped pecans into the batter.

4. Heat a griddle or large skillet over medium heat. Brush the griddle with butter; keep the surface buttered well throughout cooking to prevent the bananas from sticking. Pour 1⁄4 cup of the batter onto griddle for each pancake. Lay about 5 banana slices onto each pancake and cook until small bubbles form and pop on the surface and the bottom is golden brown. Flip the pancakes and cook until golden brown, 6 to 8 minutes.

5. P lace the pancakes on the cooling rack on top of the baking sheet and keep them warm in oven until ready to serve. Drizzle with Buttered Maple Syrup and garnish with bananas and pecans. Serve warm.

Plating: • Start in one spot and lift your spoon or ladle up as you pour over the same spot to form well-shaped circles.

• Flip the pancakes only once so that they stay light and fluffy.

• Store your pancakes in the oven on a cooling rack over a baking sheet to keep the pancakes from steaming.

Buttered Maple Syrup Ingredients: 1 1⁄2 cups pure maple syrup 4 tablespoons (1⁄2 stick) butter 2 ounces bourbon whiskey (optional) Directions: In a small saucepan, warm the syrup and butter over medium-low heat; whisk to combine. If desired, stir in bourbon to give these pancakes an adult zing! e d i b l e a l l e g h e n y. c o m

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3 Ingredient fix

Beet It

By Rachel Jones | Photographs by Cayla Zahoran | Styling By Allie Wist

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side from the sunflowers, one of my favorite things to pluck out of my Pap’s garden in the summer are beets. The crisp, juicy crops provide the lightness we crave in these warm-weather months. To accentuate the flavor of the antioxidant-rich roots, we asked three local chefs to incorporate notes of salty goat cheese and tangy balsamic into their beet dishes. As you can see, the possibilities are endless — and so worth the magenta-stained fingers! Details in the Edible Directory, page 66.

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Recipe Beet + Goat Cheese Napoleon

By Brian Volmrich, Chef de Cuisine, Braddock’s American Brasserie Yield: 4 servings

Ingredients: 10 ounces goat cheese, softened

6 tablespoons heavy cream 4 tablespoons rosemary, chopped 2 baby beets, yellow and red 4 cups cider vinegar 1 tablespoon garlic, chopped 1 ⁄4 cup olive oil 6 tablespoons walnuts, chopped 1 ⁄2 cup Parmesan cheese, grated 3 sheets phyllo dough 6 tablespoons butter, melted

⁄2 cup white balsamic vinegar ⁄2 cup orange juice 4 carrots 1 ⁄4 cup honey Salt and pepper 1 1

Directions: 1. Fold goat cheese with heavy cream

and 1 tablespoon rosemary until smooth. Season with salt and pepper.

2. Roll cheese mixture in plastic wrap to form a 2-inch-wide tube. Refrigerate until firm. Slice through plastic wrap into 8 1⁄2-inch discs. Set aside.

3. Remove beet tops and reserve. Cook beets covered in vinegar at 350oF for 20 minutes or until soft. Remove from vinegar.

4. While beets are still warm, use a

kitchen towel to peel. Once cooled, cut beets into thin slices. Set aside.

5. To make the beet top pesto, purée garlic, rinsed beet tops, olive oil, 2 tablespoons of walnuts, and 1⁄4 cup Parmesan cheese in blender. Season with salt and pepper. Set aside.

6. Unroll phyllo dough and cover with a slightly moistened towel. Once on a sheet of parchment paper, brush one sheet with butter and sprinkle 1 1⁄2 tablespoons rosemary, 1⁄8 cup Parmesan cheese, 2 tablespoons of walnuts, and salt and pepper. Repeat.

Lay another sheet on top. Brush with butter. Refrigerate until butter hardens.

7. S lice dough into 12 crisps. Place squares on parchment paper-lined sheet trays with another sheet tray

on top. Bake 350oF for 7 minutes.

Set aside.

10. Reduce white balsamic vinegar and orange juice until au sec (nearly dry).

Do not scorch. Remove from heat.

11. Peel and juice carrots. Bring juice and honey to a boil, then reduce to a simmer. Whisk frequently. When reduction holds a ribbon, remove from heat.

12. To assemble, brush orange balsamic gastrique on the bottom of the plate.

Layer phyllo crisp, goat cheese disc, sliced beets, and repeat. Garnish with carrot reduction and beet top pesto.

Braddock’s American Brasserie, 107 Sixth St., Downtown. 412.992.2005. braddocksrestaurant.com.

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Recipe Balsamic-Glazed Burgers with Arugula + Beet and Goat Cheese Mousse

By Jeff Iovino, Executive Chef, Cafe io Yield: 12 burgers

Ingredients:

1 cup balsamic vinegar 1 â „2 cup sweet soy sauce 5 baby beets 1 â „4 cup crumbled goat cheese 2 cups heavy cream 4 cups water 1 cup arugula Olive oil

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Salt and pepper 12 burger patties, cooked to taste 12 burger buns

Directions:

1. For the balsamic glaze, cook balsamic vinegar in a small saucepan over medium heat.

Once it boils, reduce heat to a simmer. Stir occasionally until reduced by at least half. Once cool, stir in sweet soy sauce.

2. For beet and goat cheese mousse, peel and rough-chop beets. Cook the beets in water slowly over medium heat.

Reduce to about 1 cup of liquid, and strain to keep the

liquid. Let cool.

3. Use the whisk attachment in a blender to combine goat cheese, cooled beet liquid, and heavy cream. Whip 2-4 minutes until it reaches a mousse-like consistency.

4. Lightly dress arugula with olive oil, salt, and pepper, to taste. Brush the cooked burger patty with balsamic glaze.

Top burger with the dressed arugula and mousse.

Cafe io, 300 Beverly Road, Mt. Lebanon. 412.440.0414. cafeio.com.

Recipe Goat Cheese with Herb en Croute, Roasted Beets, and Balsamic Reduction

By Giuseppe Di Gristina, Executive Chef, The Venue at Bella Sera Yield: 4-6 servings

Ingredients:

2 beets Olive oil 4 ounce round of goat cheese 1 sheet puff pastry 1 cup balsamic vinegar Salt and pepper 2 oranges 1 egg

Directions:

1. W ash beets and trim stems and ends.

Cover a large baking sheet with aluminum foil. Place prepared beets in a single layer on top.

2. Lightly coat beets with olive oil. Place another large sheet of aluminum foil on top and seal.

3. Roast at 350oF for 35-45 minutes or until tender. Remove the top layer of foil, and set aside to cool.

4. Once cool, peel off the skin.

Refrigerate beets whole or in slices.

5. Thaw puff pastry as directed. Spread 1 sheet on flat work surface, and place goat cheese in the center, round side down.

6. Brush egg wash onto uncovered sides of pastry. Wrap the sides of pastry around the cheese, gently pressing at the overlaps to seal. Pinch ends of pastry firmly around the cheese, and trim excess pastry.

7. Place on a sheet tray and refrigerate 1 hour.

8. Bake at 375oF for 10-15 minutes, until golden brown. Let cool 10 minutes before serving.

9. For the balsamic reduction, cook balsamic vinegar in small saucepan over medium heat. Once it boils, reduce heat to a simmer. Stir occasionally until reduced by at least half. Transfer cooled reduction into an

airtight container until ready to use.

10. Slice the beets and oranges into 1 ⁄4- to 1⁄3-inch-thick rounds.

11. To assemble, place 1 beet round on a firm, flat surface. Stack an orange slice on top, and continue alternating layers until you have 5 beet slices and 4 orange slices.

12. Place the baked goat cheese en croute on the side of the Napoleon.

Drizzle balsamic reduction on top.

Chef’s note: Dress up the dish even more with chopped pistachio nuts and roasted vegetables on the side.

The Venue at Bella Sera, 414 Morganza Road, Canonsburg.

724.745.5575. bellaserapgh.com.

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perfect pours

So Infusiastic Soak in this step-by-step guide to infusing alcohol at home

By Lauren Wells Photographs by Cayla Zahoran Styling + illustrations by Allie Wist

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I

n the midst of sweet summertime, a refreshing cocktail on a warm, sunny day has never seemed more appealing. The only thing better than sipping on your favorite flavored beverage? Enjoying it with homemade liquor — infused with your choice of fresh fruits, veggies, and herbs. We, at Edible Allegheny, were thrilled to find that alcohol infusion is not only a talent belonging to professional bartenders and mixologists. In fact, infusing at home is actually a breeze — and allows for ample creativity.

Enter Sean Enright, cocktail consultant at the Strip District’s Bar Marco. “Infusing alcohol at home is a really simple process,” he says, “and it’s easy to experiment.” Here, we’ve compiled Enright’s expertise into the ultimate alcohol infusion handbook that will have you crafting signature cocktails in no time. Cheers!

getting started: Infusions require a few basic materials — most of which you may already have on hand.

you’ll need: 1-3 Mason jars (or any other sealed, air-tight container) 7-10 days Liquor 1 or more of the following: fruits, vegetables, herbs Cheese cloth or coffee filter, for straining

1 2

Step 1: Choose a liquor

For a sweeter, more subtle infusion flavor, Enright recommends opting for vodka. “It works best for infusions because it doesn’t have strong flavors,” he explains. “When you make a cocktail with vodka, the other ingredients tend to make up most of the flavor profile.” Enright’s personal favorite?

Boyd & Blair Potato Vodka. “It’s the only vodka I drink,” he says.

Note: Bourbon, whiskey, gin, and tequila can be infused as well, producing drier drinks with much stronger flavor.

Step 2: Combine the ingredients

There are essentially no rules when it comes to choosing ingredients for an infusion — although berries, limes, oranges, olives, mint, basil, and vanilla are commonly used.

When including a fruit with a peel, however, beware. “You have to take the peel off, or the oils [from the peel] will make the infusion very bitter,” Enright warns.

the winning combinations: Lime & gin Berries & vodka Mint & bourbon Pineapple, vanilla bean, & vodka Banana peppers & tequila Assorted olives & vodka

Remember: With infusions, a little alcohol goes a long way. Enright typically uses 2-3 Mason jars per bottle of liquor, filling each jar with different ingredients.

“I split the bottle up into 3 parts for more of a variety,” he says.

3 4

Boyd & Blair Potato Vodka is brewed in Glenshaw, Pa., with locally grown potatoes!

step 3: let it steep

As a general time frame, Enright suggests letting the infusion steep in a cool, dark place for anywhere from 7-10 days, give or take — constantly taste-testing to ensure that the desired flavor is produced. “I stress the importance of tasting constantly because of a bad experience I once had with banana pepper-infused tequila,” Enright shares. “Day one, it was pretty good, but by day two — it was so spicy, you couldn’t even drink it.”

Tip: If the taste of the ingredients is too strong, simply balance out the flavors by adding more alcohol.

Step 4: Strain, stir, enjoy

It’s important to strain your infusion before drinking to eliminate any extraneous sediment, such as herbs, twigs, or seeds. Enright advises using cheese cloths or coffee filters for a clearer drink. Post-strain, your homemade infusion is ready to drink! As for the cocktail assembly, “Try not to use more than 3 ounces [of liquor] in a cocktail,” notes Enright. “I keep the spirit content at 2.5 ounces maximum.”

We picked up giant Mason jars at In The Kitchen in the Strip District.

Bar Marco, 2216 Penn Ave., Strip District. 412.471.1900. barmarcopgh.com. Boyd & Blair Potato Vodka, boydandblair.com. Vanilla beans from Penzey’s Spices, 1729 Penn Ave., Strip District. penzeys.com. All other ingredients from Pennsylvania Macaroni Company, 20102012 Penn Ave., Strip District. pennmac.com. e d i b l e a l l e g h e n y. c o m

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FARMERS’ NIGHT MARKET THE LARGEST FARMERS’ MARKET WITH THE MOST SELECTION OF PRODUCE

RT. 50 WEST, BRIDGEVILLE EXIT OFF OF I-79

Now featuring - Pennsylvania Home-Grown • Potatoes • Peppers • In Season Fruits and Vegetables Also - Cheese, Home Made Baked Goods, & Dry-Aged Beef

NEW! Roof over the market for comfortable shopping RAIN or SHINE!

Conveniently located ten minutes from the Bridgeville Exit off I-79.

315 Coleman Road • McDonald, PA 15057 www.theoriginalfarmersmarket.net

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June / July 2013

724-926-2541 www.bednersgreenhouse.com

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• Edible Allegheny •

AMBRIDGE

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Farmers Market Directory

St. Mary’s Church Parking Lot Rte 65 & Park Rd Thursdays 4pm- 7pm BEAVER May-Nov Courthouse Parking Lot

Fourth & Market St Saturdays 10am- 1pm CHIPPEWA May-Dec United Methodist Church Tuesdays 4- 7pm May-Nov

Honey & Beekeeping Supplies Fresh Fruits & Vegetables Beef & Pork Fresh Brown Eggs Milk & Ice Cream

Find a farmers market, farm stand, or farm near you using the region’s largest + most complete listing!

Allegheny County

Addison Terrace Farm Stand 2075 Bentley Drive, #545, Hill District. 412.460.3663 x216.

Thursday, 11 a.m.-3 p.m.

June 19-November 21.

Aspinwall Flea Market

Municipal Parking Lot, Freeport Road, Aspinwall.

Sunday, 7 a.m.-2 p.m.

Through November.

Beccari’s Farm Market

1179 Burgettstown Rd | Hickory, PA 15340 Mark@BedillionHoneyFarm.com| 724.356.7713

BedillionHoneyFarm.com

5095 Thoms Run Road, Oakdale.

412.221.8768. beccaris.com.

Monday-Friday, 11 a.m.-6 p.m.

Saturday-Sunday, 10 a.m.-4 p.m.

Bedner’s Farm Market

1520 Bower Hill Road, Bridgeville.

412.221.5525.

Monday-Saturday, 9 a.m.-8 p.m.

Sunday, 9 a.m.-6 p.m.

Bellevue Farmers MArket Bellvue Presbyterian Church, 1717 Bellevue Way, Bellevue. bellevuefarmersmarket.org.

Thursday, 3-7 p.m.

Through October 3.

Additonal Site TBA. Saturday, 10 a.m.-3 p.m.

Through November 23.

Bethel Park recreation Farmers Market 5151 Park Ave., Bethel Park.

412.851.2910. bethelpark.net.

Tuesday, 3-7 p.m.

Through October 1.

Blackberry Meadows Farm

Community Center Parking Lot 5151 Park Avenue • May 7 - Oct. 1 34

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June / July 2013

7115 Ridge Road, Natrona Heights.

724.226.3939. blackberrymeadows.com.

Bridgeville Farmers Market and Flea Market 431 Washington Pike, Bridgeville.

412.720.5142.

Tuesday, 4-7 p.m.

Opens June 19.

Brighton Road Farm Stand

3237 Brighton Road, North Side.

Wednesday, 2-6 p.m.

Carnegie Farm Stand

Carnegie United Methodist Church, 415 Washington Ave., Carnegie.

412.460.3663 x216.

Wednesday, noon-6 p.m.

June 13-November 15.

Charles Street Farm Stand Fowler Park, 2801 N. Charles St., North Side. 412.460.3663 x216.

Thursday, 2-6 p.m.

June 13-November 15.

Christoff Green Houses & Farm 41 Prestley Road, Bridgeville.

412.221.9275.

Churchview Farm

Churchview Avenue Exit, Baldwin. churchviewfarmpgh.com.

Clairton Farm Stand

Lifespan Senior Center, 530 Miller Ave., Clairton. 412.460.3663 x216.

Thursday, 10:30 a.m.-1:30 p.m.

June 19-November 21.

Citiparks Farmers Market — Beechview

Broadway Avenue and Beechview Street, Beechview. 412.422.6523.

Thursday, 3:30-7:30 p.m.

Opens June 27.

Citiparks Farmers Market — Bloomfield

Immaculate Conception School Parking Lot, Cedarville Street and Friendship Avenue, Bloomfield. 412.422.6523.

Thursday, 3:30-7:30 p.m.

Citiparks Farmers Market — Carrick

Carrick Shopping Center, Brownsville Road and Parksfield Street, Carrick. 412.422.6523.

Wednesday, 3:30-7:30 p.m.

Opens June 19.

Citiparks Farmers Market — Downtown City County Building, Grant Street, Downtown. 412.422.6523.

Friday, 10 a.m.-2 p.m.

Citiparks Farmers Market — East Liberty West Penn Circle, East Liberty.

412.422.6523.

Monday, 3:30-7:30 p.m.

Citiparks Farmers Market — North Side

East Park, East Ohio Street and Cedar Avenue, North Side. 412.422.6523.

Friday, 3:30-7:30 p.m.

Citiparks Farmers Market — South Side

18th and Carson Streets, South Side.

412.422.6523.

Tuesday, 3:30-7:30 p.m.

Coraopolis Farmers Market

Presbyterian Church Parking Lot, Fifth and Chestnut Streets, Coraopolis.

724.774.8379.

MONDAY, 3:30-6:30 P.M. July 8-October 28.

Dillner Family Farm

4140 Sandy Hill Road, Gibsonia.

724.444.6594. dillnerfamilyfarm.com.

Daily, 10 a.m.-6 p.m.

June-October.

Dormont Farmers Market

Mt. Lebanon Baptist Church Parking Lot, West Liberty and Alabama Avenues, Dormont. 412.561.8900 x235.

Monday, 4-7 p.m.

June-October.

E.E.D.C Farmers Market

Butler Street across from Municipal Building, Etna.

Thursday, 3:30-6:30 p.m.

Eichner’s Farm Market & Greenhouses

285 Richard Road, Wexford. 724.935.2131.

Monday-Friday, 9 a.m.-6 p.m.

Saturday-Sunday, 9 a.m.-5 p.m.

Emsworth Farmers Market

8324 Ohio River Blvd. and Walliston Avenue, Emsworth. 412.526.0472.

Saturday, 9 a.m.-1 p.m.

Through October 27.

Etna Farmers Market

437 Butler St., across from Etna Bourough Building, Etna.

Thursday, 3-7 p.m.

MAIN STREET S. Main & Wheeling Streets, Washington Thursdays, 3:30-6:30 rain or shine www.msfm.org

Farmers @ Firehouse 2216 Penn Ave., Strip District. farmersatfirehouse.com.

SATURDAY, 9 A.M.-1 P.M.

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Farmers @ Phipps Conservatory

Schenley Park Drive, Oakland. 412.622.6914. phipps.conservatory.org.

Wednesday, 2-6:30 p.m.

June 5-October 30.

Sponsored by: Day Insurance • Red House Consulting Washington and Jefferson College Washington Health System • Washington Rotary

Farmers Market Cooperative of East Liberty

334 N. Sheridan Ave., East Liberty.

412.661.4414. farmersmarketcooperativeofeastliberty.com.

Saturday, 5 a.m.-noon.

Forest Hills Farmers Market

Forest Hills Presbyterian Church Parking Lot, 1804 Ardmore Blvd., Forest Hills. woodstreetbread.com/foresthills.htm.

Friday, 4-7 p.m.

June-October.

Fox Chapel Farmers Market at Shady Side Academy

USDA Certified Organic

M, W, F. . .6pm-dark Saturday. . .2-5pm CHECK WEBSITE FOR JUNE 2013 OPENING DATE!

110 Slebodnik Rd Irwin 15642 412.370.3206 morrisorganic.com

Pick Your Own Produce!

423 Fox Chapel Road, Fox Chapel.

412.968.3000. shadysideacademy.org/farmersmarket.

Wednesday, 3-6 p.m.

Frazer Township Farmers Market

JCPenney Parking Lot, 590 Pittsburgh Mills Circle, Tarentum. 724.904.9035. pittsburghmills.com.

Thursday, 3-7 p.m.

July-November.

pittsburghpublicmarket.org

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Green Tree Farmers Market

bra ele t

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7th Ave. Next to Dollar Tree Mondays 4pm- 7pm May-Nov

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BEAVER FALLS

PNC Bank Rear Parking Lot, 400 Grant Ave., Millvale. 412.460.3663 x216.

Wednesday, 2:30-6 p.m.

June 19-November 21.

Hazelwood Farm Stand

80 Oak Road, Gibsonia. 724.449.6328. mishfarms.com.

Monday-Friday, 9 a.m.-6 p.m.

Saturday, 9 a.m.-5 p.m.

Dairy Mart Parking Lot, 4915 Second Ave., Hazelwood.

412.460.3663 x216.

Thursday, 9 a.m.- 2 p.m.

June 19-November 21.

NEW BRIGHTON 5th Ave & 12th St Tuesdays 4pm- 7pm June-Oct

Hill House Farm Stand

Farm Market June 1

8695 Rt 30 Irwin, PA 15642

412.370.3206 teddysrestaurantlounge.com

Peaches

Fudge

Melons

Cider

Apples Sweet Corn Berries

Farm Fresh Tastes Best!

Hayrides to the Pumpkin Patch

+ Healthy Lifestyle Expo PRESENTED BY:

July 27, 2013 Point State Park RESERVE YOUR SPACE whirlmagazine.com/yogafest or showclix.com

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June / July 2013

Mish Farms Meat Market

Mon-Yough Community Services Farm Stand

1835 Centre Ave., Hill District.

412.460.3663 x216.

Thursday, 10 a.m.-2 p.m.

June 19-November 21.

Corner of Market Street and Fifth Avenue, 500 Market St., McKeesport.

412.460.3663 x216.

Wednesday, 9:30 a.m.-1:30 p.m.

June 19-November 21.

Homewood-Brushton YMCA Farm Stand

Monroeville Lions Farmers Market

Kelly Street Parking Lot, 7140 Bennett St., Homewood.

412.460.3663 x216.

THURSDAY, 12:30-5:30 p.m.

June 19-November 21.

Janoski’s Farm and Greenhouse

1714 State Route 30, Clinton.

724.899.3438. janoskis.com.

Kretschmann Organic Farm 257 Zeigler Road, Rochester.

724.452.7189. kretschmannfarm.com.

Lawrenceville Farmers Market 52nd Street and Berlin Way, Lawrenceville.

Saturday, 12:30-4 p.m.

June 1-October 26.

Lawrenceville Farm Stand

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Millvale Borough Farm Stand

Greentree Park on Greentree Road, Green Tree. 412.921.1110. greentreeboro.com.

June, Thursday, 4-7 p.m.

July-October, Thursday, 4-7:30 p.m.

Stephen Foster Center, 286 Main St., Lawrenceville. 412.460.3663 x216.

Thursday, 11:30 a.m.-2:30 p.m.

June 13-November 14.

Market Square Farmers Market

23 Market Place, Market Square.

412.566.4190.

Thursday, 10 a.m.-2 p.m.

Through October 31.

Monroeville Community Park, 2399 Tilbrook Road, Monroeville. monroevillefarmersmarket.com.

Saturday, 9 a.m.-noon.

Mt. Lebanon Lions Farmers Market

Mt. Lebanon United Lutheran Church, 975 Washington Road, Mt. Lebanon. mtlebanonlionsfarmersmarket.com.

Wednesday, 4-7 p.m.

Opens June 12.

Mt. Lebanon Uptown Farmers Market

600-750 Washington Road, Mt. Lebanon.

412.531.4485. mtlebanonpartnership.com.

Saturday, 9 a.m.-noon.

Through October 19.

Oakland Farmers Market

Schenley Plaza, Oakland. 412.683.6243. oaklandfarmersmarket.org.

Friday, 3-6 p.m.

June 7-October 25.

One Woman Farm

5857 Valencia Road, Gibsonia. 412.913.7709. onewomanfarm.com.

The Original Farmers Market

151 Parks Road, McDonald. theoriginalfarmersmarket.net.

Monday, Wednesday, Friday, 5:30-8 p.m.

Through November 22.

Pittsburgh Public Market In The Strip

Pittsburgh Produce Terminal, Smallman and 17th Streets, Strip District. 412.81.4505. pittsburghpublicmarket.org.

Friday, 10 a.m.-4 p.m.

Saturday, 9 a.m.-5 p.m.

Sunday, 10 a.m.-4 p.m.

Pleasant Hills Lions Club Farmers Market

Seton Brookline Farm Stand

Elizabeth Seton Center Parking Lot, 1900 Pioneer Ave., Brookline. 412.460.3663 x216.

Wednesday, 11 a.m.-6 p.m.

June 19-November 21.

Seton Carnegie Farm Stand

Upper St. Clair Lions Farmers Market

2040 Washington Road, Upper St. Clair.

412.835.4968.

Thursday, 4-7 p.m.

Through September 26.

Near Elizabeth Ann Seton Church, 211 Third St., Carnegie. 412.460.3663 x216.

Wednesday, Noon-6 p.m.

June 19-November 21.

Verona Farmers Market

Sewickley Farmers Market

Whole Foods Farmers Market

736 E. Railroad Ave., Verona. 412.721.0943.

Thursday, 2-6 p.m.

June 13-October.

199 Old Clairton Road, Pleasant Hills. pleasanthillsfarmersmarket.com.

Thursday, 3:30-7 p.m.

Through October 10.

200 Walnut St., Sewickley.

412.262.4839.

Saturday, 8 a.m.-1 p.m.

Rainbow Kitchen Farm Stand

Through October.

5880 Center Ave., East Liberty.

412.441.7960. wholefoodsmarket.com.

Last Wednesday of each month, 4-7 p.m.

Shenot Farm Market

Wilkinsburg Farmers Market

Citizens Bank Parking Lot, 345 E. Eighth Ave., Homestead. 412.460.3663 x216.

Wednesday, 11 a.m.-3 p.m.

June 19-November 25.

Reilly’s Summer Seat Farm

1120 Roosevelt Road, North Hills.

412.364.8662. reillyssummerseatfarm.com.

Monday-Saturday, 10 a.m.-4 p.m.

Ross Farmers Market

St. John’s Lutheran Church, 920 Perry Hwy., North Hills. 412.616.1251.

Wednesday, 3-7 p.m.

Through October 30.

Photograph by Cayla Zahoran.

3754 Wexford Run Road, Wexford.

724.935.2542. shenotfarm.com.

Soergel Orchards Farm Market & Garden

2573 Brandt School Road, Wexford.

724.935.1743. soergels.com.

Monday-Friday, 8 a.m.-7:30 p.m.

Saturday-Sunday, 8 a.m.-6 p.m.

Turtle Creek Valley Farm Stand

WVHSC Building, 519 Penn Ave., Turtle Creek.

412.460.3663 x216.

Thursday, 12:30-3:30 p.m.

June 13-November 15.

Parking Lot between Ross and South Avenues, Wilkinsburg. 724.452.0391.

Monday, Thursday, 3-6 p.m.

JUNE-NOVEMBER.

Armstrong County Collier Hill Farm

398 State Route 1034, Templeton.

724.545.1339.

Creekside Mushrooms

One Moonlight Drive, Worthington.

724.297.5491.

Five Elements Farm

405 Hogg Road, Worthington. 724.575.0317. fiveelementsfarm.com.

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Golden Harvest Farm

1633 Markle Road, Leechburg. 724.337.3023.

Tuesday-Saturday, 9 a.m.-4 p.m.

Kittanning Farmers Market

Market Street and Grant Avenue, Kittanning.

Wednesday, 8:30 a.m.-12:30 p.m., Saturday, 8:30-12:30 p.m.

July-September.

Pounds Turkey Farm

4200 Melwood Road, Leechburg.

724.3845.7661. poundsturkeyfarm.com.

Tuesday-Thursday, 10 a.m.-5 p.m.

Friday, 10 a.m.-6 p.m.

Saturday, 9 a.m.-4 p.m.

Beaver County

Ambridge Farmers Market

St. Mary’s Church, Park Road and Route 65, Ambridge. 724.846.1808.

Thursday, 4-7 p.m.

Through November.

Beaver Farmers Market

Courthouse Parking Lot at Fourth Street & Market Street, Beaver County.

Saturday, 10 a.m.-1 p.m.

Through December.

Beaver Falls Farmers Market

1927 7th Ave., Beaver Falls.

Monday, 4-7 p.m.

Through November.

Brady’s Run Farm Market

460 Constitution Blvd., New Brighton.

724.846.1030.

Monday-Saturday, 8 a.m.-8 p.m.

Sunday, 8 a.m.-5 p.m.

Through November 3.

Bridgewater Farmers Market

Bridge and Market Streets, Beaver County.

724.846.1030.

Wednesday, 4-7 p.m.

Through November 14.

Chippewa farmers market

United Methodist Church, 2545 Darlington Road, Beaver Falls. tuesday, 4-7 p.m. thRough november.

Marburger Dairy

1506 Mars Evans City Road, Evans City.

724.538.4800. marburgerdairy.com.

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June / July 2013

New Brighton Farmers Market 5th Avenue and 12th Street, New Brighton.

Tuesday, 4-7 p.m.

June-October.

Butler County

Alpaca De Moda Luxury Boutique

1120 Three Degree Road, Butler.

724.586.2412. alpacademoda.com.

Monday-Saturday, 10 a.m.-4 p.m.

Ambrose Farmers Market

Harvest Valley Farms

125 Ida Lane, Valencia. 724.443.5869. harvestvalleyfarms.com.

Sunday-Friday, 10 a.m.-5 p.m.

Saturday, 9 a.m.-5 p.m.

Harvest View Farm and Market

143 Eagle Mill Road, Butler. 724.282.8038. harvestviewfarm.com.

Heilman’s Hogwash Farm

162 Elliott Road, Sarver. 724.353.1411.

991 Bear Creek Road, Cabot.

724.360.5055.

Daily, 9 a.m.-8 p.m.

July-November.

Leicher Family Farm

Brenckle’s Farm Markets

Marburger Dairy

3814 Mt. Troy Road, Reserve Twp. 412.821.2566. 543 Evans City Road, Butler. 724.482.2353. brenckles.com.

Monday-Saturday, 9 a.m.-5 p.m.

Sunday, 9:30 a.m.-5 p.m.

Butler Farmers Market

205 S. Chestnut St., Butler. 724.282.3714.

Monday, WEdnesday 4-6 p.m.

Saturday, 7:30 a.m.-noon.

Cranberry Farmers Market

2525 Rochester Road, Cranberry. cranberrytownship.org.

Friday, 3:30-6 p.m.

Opens June 14.

Cranberry Farmers Market

Masuda Drive, Cranberry. 724.776.4806. cranberrytownship.org.

Saturday, 10 a.m.-1 p.m.

Opens June 15.

Deener’s Farmers Market

21255 Perry Hwy., Cranberry Twp. 724.452.7944.

Daily, 10 a.m.-6 p.m.

Through October 31.

Freedom Farms

795 Pittsburgh Road, Butler. 724.586.5551. freedomfarmspa.com.

Harmony Farmers Market West Mercer Street, Harmony.

724.452.6220.

Thursday, 4:30-8 p.m.

295 Oak Road, Chicora. 724.445.2471. leicherfarm.com.

Monday-Saturday, 10 a.m.-6 p.m.

1506 Mars Evans City Road, Evans City.

724.538.4752. marburgerdairy.com.

Mars Farmers Market

225 Crowe Ave., Mars. 724.776.3527.

Saturday, 9 a.m.-noon.

Through September.

Prospect Meadow Farm 136 N. Franklin St., Prospect.

724.290.5484.

Slippery Rock Community Farmers Market

111 Stoughton Beach, Slippery Rock.

724.561.2825. rockfallsonline.com.

Saturday, 9 a.m.-noon.

Through October 26.

Sunset Hills Farm

1120 Three Degree Road, Butler.

724.586.2412. sunsethillsalpacas.com.

Cambria County

Johnstown Farmers Market

Central Park, Main Street, Johnstown.

814.533.2045.

Friday, 9 a.m.-2 p.m.

June 7-October 25.

West End Farmers Market Senior Life Parking Lot, 501 Broad St., Cambria City.

814.533.2045.

Tuesday, 3-6 p.m.

June 11-October 22.

Clarion County

Clarion County Farmers Market Courthouse, Main Street, Clarion.

Saturday, 8:30 a.m.-noon.

Through October.

Clarion River Organics

824 Whitmer Road, Sligo. 814.603.1022. clarionriverorganics.com.

Leatherwood Stock Farm 215 Angus Lane, New Bethlehem.

814.275.1400.

Schmucker Family 6983 Route 58, Emlenton.

Crawford County

Fresh From the Vines

18374 State Hwy. 98, Meadville. 814.763.4606. freshfromthevines.com.

Meadville Market House

910 Market St., Meadville. 814.336.2056.

Monday-Friday, 10 a.m.-6 p.m.

Saturday, 8 a.m.-4 p.m.

Produce Market: Saturday, 8 a.m.-1 p.m.

Through November.

Photograph by Cayla Zahoran. Syling by Allie Wist.

Erie County

Goodell Gardens Farmers Market

221 Waterford St. (Route 6N), Edinboro.

814.734.6699. goodellgardens.org.

Wednesday, 3-6 p.m.

June 19-September 25.

North East Farmers Market

Gibson Park, North East. 716.450.1832.

Thursday, 11 a.m.-7 p.m.

June-August.

South East Erie Farmers Market East 38th Street and Pine Avenue, Erie. 814.825.7392.

Saturday, 10 a.m.-2 p.m.

July-October.

Wooden Nickel Buffalo Farm 5970 Koman Road, Edinboro.

814.734.2833. woodennickelbuffalo.com.

Daily, 11 a.m.-6 p.m.

Through October.

Fayette County

Brownsville Farmers Market

Market Street, Brownsville. 724.437.7913.

Wednesday, 4-7 p.m.

July-September.

Connellsville Farmers Market West Crawford Ave., Connellsville. 724.437.7913.

Saturday, 8 a.m.-noon.

July 6-September 28.

Laurel Mall & Flea Market 1952 University Drive, Connellsville.

877.386.0570.

Friday, Saturday, 10 a.m.-5 p.m.

Sunday, 9 a.m.-4 p.m.

Masontown Farmers Market

German-Masontown Park, Masontown.

724.437.7913.

Friday, 4-7 p.m.

July 12-September 27.

Ohiopyle Farmers Market

Main Street, Ohiopyle. 724.437.7913.

Saturday, 2-6 p.m.

July 6-September 28.

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Scottdale Farmers Market Rite Aid Parking Lot, Broadway Street, Scottdale. 724.437.7913.

Friday, 4:30-7 p.m.

July 5-September 20.

Uniontown Farmers Market

Storey Square, W. Main St., Uniontown.

724.437.7913.

Monday, 4-7 p.m.

July 8-September 23.

Forest County

Edible Earth Farm

U.S. 62, Tionesta. 814.303.9663. edibleearthfarm.com.

Pleasant Valley Farms

4792 Sage Road, Tionesta. 814.755.3911. pleasantvalleyfarm.weebly.com.

Saturday, 10 a.m.-2 p.m.

Thaddeus McQuaide “Pick Your Own” Farm

Olde Town Grove City Farmers Market

Lawrence County

Three Sisters Farm

101 Orchard Road, New Wilmington.

724.946.3125. burnsangus.com.

Ridgway-Elk County

283 McQuaide Drive, Saltsburg.

724.496.5509.

Tuesday, thursday, Saturday 5-9 p.m.

June-October.

Burns Angus Farm

Dawson’s Orchards

122 Petersburg Road, Enon Valley.

800.328.2775. dawsonsorchards.com.

Monday-Saturday, 9 a.m.-4 p.m.

Ellwood City Farmers Market

Forest County Courthouse, 526 Elm St., Tionesta. 814.755.3544.

Friday, 4-7 p.m.

Beaver Avenure Municipal Parking Lot, Ellwood City. 724.758.5501. ellwoodcityfarmersmarket.com.

Saturday, 8 a.m.-12 p.m.

June 8-October 12.

Greene County

Green Circle Farm

Tionesta Farmers Market

Elysian Fields Farm

844 Craynes Run Road, Waynesburg.

724.852.2535. purebredlamb.com.

Shields Herb & Flower Farm 374 Smith Creek Road, Spraggs.

724.435.7246.

Monday-Saturday, 9 a.m.-5 p.m.

Sunday, 11 a.m.-5 p.m.

Strath An De’ Farm

145 Stewart Run Road, Waynesburg.

724.627.7419. strathande.com.

Waynesburg Farmers Market

Downtown Waynesburg, near the Courthouse, Waynesburg. 724.627.8687. waynesburgpa.org.

Wednesday, 10 a.m.-2 p.m.

Through October 16.

Indiana County

Downtown Indiana County Farmers Market Eighth and Church Streets, Indiana.

Wednesday, 3:30-5 p.m.

Saturday, 9 a.m.-noon.

Through October 12.

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New Castle. 412.427.7549. greencirclefarm.com.

New Castle Farmers Market

East and East Washington Streets, New Castle. 724.654.7457.

Saturday, 8:30 a.m.-1 p.m.

July-October.

Pasture Maid Creamery

571 Cow Path Lane, New Castle.

Tuesday, Thursday, Saturday 4-7 p.m.

Stramba Farm

2331 Chewton Wurtemburg Road, Wampum. 724.752.41461. strambafarmalpacas.com.

Mercer County

Downtown Sharon Farmers Market

Reyers Shoe Store Parking Lot, Sharon.

724.981.5880.

Wednesday, Saturday, 7 a.m.-noon.

July-October.

Lengel Brothers Farm & Market

1346 Mercer Grove City Road, Mercer.

724.967.1789.

Youth Festival Park between 118 and 138 S. Broad Streets, Grove City. oldetowngrovecity.com.

Thursday, 3-6 p.m.

June-October.

134 Obitz Road, Sandy Lake. 724.376.2797. bioshelter.com.

Ridgway-Elk County Heritage Farm

28235 Lake City Road, Ridgway. 814.772.0210. burnsheritagefarm.com.

Ridgway Farmers Market

Main Street, Ridgway. 814.772.0210.

Tuesday, 3:30-5:30 p.m.

June 25-October 8.

Somerset County

Lambert Mountain Acres Inc.

3060 Lambert Mountain Road, Cairnbrook.

814.754.8271.

Somerset County Farmers Market

Georgian Place, Somerset. somersetcountyfarmersmarket.com.

Wednesday, 3-6 p.m.

Saturday, 9 a.m.-1 p.m.

June 12-October 12.

Venango County

Franklin Farmers Market

12th Street Island and Fountain Park, Franklin. franklinpa.gov.

Saturday, 8 a.m.-1 p.m.

June-September.

Oil City Curb Farmers Market Central Avenue, Oil City. 814.678.3002.

Monday, Thursday, noon-4:30 p.m.

Warren County

Warren County Farmers Market Second Avenue, Warren. 814.723.1360.

Saturday, 8 a.m.-noon.

Opens July 6.

Washington County

Avella Farmers Market

1560 Avella Road, Avella. 724.587.3763.

Sunday, 10 a.m.-1 p.m.

June 1-October 26.

Bedillion Honey Farm

1179 Burgettstown Road, Hickory.

724.356.7713. bedillionhoneyfarm.com.

Tuesday-Friday, 10 a.m.-6 p.m.

Saturday, 10 a.m.-5 p.m.

Sunday, 10 a.m.-3 p.m.

Bedner’s Farm & Greenhouse

315 Coleman Road, McDonald.

724.926.2541. bednersgreenhouse.com.

MONDAY-SATURDAY, 9 A.M.-8 P.M. SUNDAY, 9 A.M.-6 P.M.

Charleroi Farmers Market

423-427 McKean Avenue, Charleroi.

724.483.3070.

Thursday, 3-6 p.m.

July 25-October 27.

Cherry Valley Organics

518 Joffre-Cherry Valley Road, Burgettstown.

724.947.2970. cherryvalleyorganics.com.

Destiny Hill Farm

1069 S. Main St., Washington.

724.222.3015. destinyhill.com.

Emerald Valley Artisans 166 Fava Farm Road, Scenery Hill.

724.323.3324. emeraldvalleyartisans.com.

Main Street Farmers Market

South Main Street & Wheeling Street, Washington. 412.296.0518. msfm.org.

Thursday, 3:30-6:30 p.m.

Manchester Farms

52 Manchester Lane, Avella. 203.209.6386. manchester-farms.com.

Matthews Family Farm

116 Matthews Road, Eighty Four.

724.239.2118. matthewsfamilyfarm.com.

McDonald Trail Station Farmers Market

161 S. McDonald St., McDonald. mcdonaldtrailstation.com.

Saturday, 9 a.m.-1 p.m.

Monongahela Farmers Market

Chess Park, Main Street, Monongahela. cityofmonongahela-pa.gov.

Friday, 3-6 p.m.

June 7-September 27.

Simmons Farm

Lone Maple Farms

Trax Farms

Lower Burrell Farmers Market

170 Simmons Road, McMurray. 724.941.1490.

2816 Washington Road, Route 19 Market, McMurray. 724.941.7540. simmonsfarm.com

528 Trax Road, Finleyville. 412.835.3246 traxfarms.com.

Triple B Farms

823 Berry Lane, Monongahela. 724.258.3557. triplebfarms.com.

June 1-October 31.

Weatherbury Farm

1061 Sugar Run Road, Avella. 724.587.3763. weatherburyfarm.com.

Vistamont Farms

1014 Daniels Run Road, Scenery Hill.

724.884.5387. vistamontfarms.com.

Volkar Farm Market

3132 National Pike, Daisytown. 724.632.5877.

Westmoreland County

Central Westmoreland Farmers Market

Westmoreland Museum of Art Parking Lot, North Main Street, Greensburg. 724.834.2334. greensburgpa.org.

Tuesday, 3-6 p.m.

Through November.

Export Farmers Market 5960 Kennedy Ave., Export.

Tuesday, 4-7 p.m.

Opens June 4.

Friendship Farms

147 Friendship Farm Lane, Lycippus.

724.423.1545. friendshipfarms.com.

Jamison Farm

171 Jamison Lane, Latrobe. 800.237.5262. jamisonfarm.com.

Latrobe Farmers Market

Latrobe Memorial Stadium, Latrobe.

724.805.0112.

Tuesday, Noon-4 p.m.

June 4-October 22.

Ligonier Country Market

Loyalhanna Watershed Farm, West Main Street & Route 30, Ligonier.

Saturday, 8 a.m.-noon.

259 Lone Maple Drive, New Alexandria, 724.668.7358.

Monday-Friday, 8 a.m.-Noon.

Veterans Central Park, Bethel and Schreiber Streets, Lower Burrell.

SATURDAY, 10 A.M.-NOON.

Lynch Field Farmers Market Route 119 North, Greensburg.

724.834.2334.

SATURDAY, 9 A.M.-NOON.

The Market

4323 Shearsburg Road, Lower Burrell. freedomfarmspa.com.

Morris Organic Farm

110 Slebodnik Road, Irwin. 412.370.3206. morrisorganic.com.

Monday, Wednesday, Friday, 6 p.m.-dark, Saturday, 2-5 p.m.

Mt. Pleasant Farmers Market Levine’s Parking Lot, Main Street, Mt. Pleasant. 724.547.6745. mtpleasantboro.com.

Wednesday, 3-6 p.m.

Sand Hill Berries Farm

304 Deer Field Road, Mt. Pleasant.

724.547.4760. sandhillberries.com.

Sarver’s Hill Organic Farm 438 Old State Route 66, Greensburg.

724.834.2334. sarverhillfarm.org.

Thursday, 3-6 p.m.

Through November.

Schramm Farms & Orchards

1002 Blank Road, Jeannette. 724.744.7320. schrammfarms.com.

Teddy’s Farm Market

8695 Route 30, Irwin. 412.370.3206. teddysrestaurantlounge.com.

SATURDAY, 8 a.m.-noon.

JUNE-OCTOBER.

Vandergrift Farmers Market 151 Columbia Ave., Vandergrift.

724.567.5286. vandergriftfarmersmarket.weebly.com.

THURSDAY, 3-6:30 P.M.

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csa 2013

COMMUNITY SUPPORTED

AGRICULTURE IN WESTERN PENNSYLVANIA

how does a csa work?

Simply put, it’s your family buying into a farm without having to do the planting, watering, weeding, or harvesting! Community Supported Agriculture fosters a direct connection between farmers and consumers.

To join a CSA is to buy a share of the season’s harvest and to become part of the farm community. This direct connection puts the face of food in full view! Before the start of the season, when the farmer is planning for the upcoming year, shares are sold to members of the community at a fixed price.

The farmer plans the plantings to meet the shares that have been sold. Every week throughout the season, CSA community members each receive a box of that week’s harvest.

Many local CSAs will deliver to several convenient area locations, but they always encourage the community to come to the farm,

buy fresh buy local® partners are trusted sources for locally grown! to learn more,visit buylocalpa.org.

PASA is a nonprofit organization that promotes profitable farms that produce healthy food for all people, while respecting the natural environment.

For more information, please visit pasafarming.org or call our Western Regional Office at 412.365.2985.

PASA manages Buy Fresh Buy Local® programming in Western

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ALLEGHENY COUNTY Blackberry Meadows Organic Farm Natrona Heights, PA 15065 ~ 724.226.3939 www.blackberrymeadows.com Pick-Up: On Farm, Oakland, Fox Chapel

Butter Hill Farm Allison Park, PA 15101 ~ 412.221.9275 www.facebook.com/ButlerHillFarm Pick-Up: On Farm, Pittsburgh

ARMSTRONG COUNTY Five Elements Farm, CNG Worthington, PA 162626 ~ 724.575.0317 www.fiveelementsfarm.blogspot.com Pick-Up: On Farm, Tarentum, Butler

Christoff’s Greenhouse Bridgeville, PA 15017 ~ 412.874.5900 www.buylocalpa.org/source/view/christoffs-farm Pick-Up: On Farm

Churchview Farm ~ 412.496.5623 Pittsburgh, PA 15236 www.churchviewfarmpgh.com Pick-Up: Lawrenceville, South Side

Dillner Family Farm Gibsonia, PA 15044 ~ 724.444.6594 www.dillnerfamilyfarm.com

Who Cooks For You Farm New Bethlehem, PA 16242 ~ 814.256.3858 www.whocooksforyoufarm.com Pick-Up: On Farm, East Liberty, Highland Park, Lawrenceville, Oakland, North Side, Squirrel Hill

BUTLER COUNTY Brenckle’s Farm and Greenhouses Zelienople, PA 16063 ~ 724.774.2239 www.brencklesfarm.com Pick-Up: On Farm, Bloomfield, East Liberty, Oakland, Regent Square, Shadyside, South Side, Squirrel Hill, Strip District, Swissvale, Wexford, Wilkinsburg

Pick-Up: Coraopolis, Glenshaw, Gibsonia, Fox Chapel, Plum, Wexford, Cranberry, Mt. Lebanon, Seven Fields, Avalon, Franklin Park, Point Breeze, Regent Square, Sewickley, Squirrel Hill, Swissvale

Kretschmann Organic Farm & CSA Rochester, PA 15074 ~ 724.452.7189 www.kretschmannfarm.com Pick-Up: More than 60 locations in and around Pittsburgh, including Beaver County, Cranberry, East End, Fox Chapel, Franklin Park, Friendship, Gibsonia, Lawrenceville, Mt. Lebanon, Point Breeze, Regent Square, Shadyside, Sewickley, Squirrel Hill, Upper St. Clair, Wexford

One Woman Farm, CNG Gibsonia, PA 15044 ~ 412.913.7709 www.onewomanfarm.com Pick-Up: On Farm, East Liberty, Mt. Lebanon, Squirrel Hill, Wexford, Allison Park, Glenshaw

Penn’s Corner Farm Alliance Some farms CNG & Organic

Pittsburgh, PA 15774 ~ 412.586.7577 www.pennscorner.com Pick-Up: More than three dozen locations in and around Pittsburgh!

Crighton Farm Prospect, PA 16052 ~ 724.822.7644 www.localharvest.org/crighton-farm-M32617 Pick-Up: On Farm

Freedom Farms Butler, PA 16002 ~ 724.586.5551 www.freedomfarmspa.com Pick-Up: Multiple farmers market locations in and around Pittsburgh

Glade Run Adventures, CNG Zelienople, PA 16063 ~ 724.452-4453 x1236 www.gladerun.org Pick-Up: Zelienople, Freedom, Bradford Woods, North Hills, Pittsburgh

Harvest Valley Farms Valencia, PA 16059 ~ 724.816.0853 www.harvestvalleyfarms.com Pick-Up: On Farm, Aspinwall, East Liberty, Highland Park, Monroeville, Oakland, Regent Square, Squirrel Hill

Harvest View Farm and Market Butler, PA 16001 ~ 724.282.8038 www.harvestviewfarm.com Pick-Up: On Farm

Leicher Family Farm Chicora, PA 16025 ~ 724.445.2471 www.leicherfarm.com Pick-Up: On Farm

ERIE COUNTY Mason Farms Lake City, PA 16423 ~ 814.774.8592 www.masonfarms.net Pick-Up: On Farm, Erie, Edinboro

Northwest PA Grower’s Cooperative Harrisville, PA 16038 ~ 724.735.4054 www.nwpagrowers.com Pick-Up: Franklin, Grove City, New Castle, Slippery Rock, Butler, Hermitage/Sharon, Zelienople, Greenville

CLARION COUNTY Clarion River Organics Sligo, PA 16255 ~ 814.771.7013 www.clarionriverorganics.com

Peace By Piece Farm on Boyd Run Waterford, PA 16441 ~ 814.969.8345 www.peacebypiecefarm.com Pick-Up: On Farm, Erie, Waterford, Edinboro

The Teed Farm Albion, PA 16401 ~ 814.756.4671 Pick-Up: On Farm, Edinboro, Erie

Pick-Up: More than three dozen locations in and around Pittsburgh!

FOREST COUNTY CRAWFORD COUNTY Fresh From the Vines Meadville, PA 16335 ~ 814.763.4606 www.freshfromthevines.com

Edible Earth Farm - Certified Organic Tionesta, PA 16353 ~ 814.303.9663 www.edibleearthfarm.com Pick-Up: On Farm, South Hills, Oakland, Fox Chapel, Squirrel Hill, Morningside, Regent Square. Clarion, Warren

Pick-Up: Meadville, near Allegheny College

csa shares include...

(but are not limited to) a mixture of the products listed with their information.

From time to time, some CSA shares also include flowers, herbs, and valueadded products, like bread, yogurt, dried products, jams, sauces, and other canned goods. Check with your farmer to see what other exciting locally made products may be included in your CSA share.

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J uUnNE J e //J U J uLY l y 220 0 11 33

LAWRENCE COUNTY

WASHINGTON COUNTY

Villa Maria Farm Sisters of the Humility of Mary Villa Maria, PA 16155 ~ 724.964.8920 x3385 www.humilityofmary.org/villa-farm.html

Matthews’ Family Farm Eighty Four, PA 15330 ~ 724.263.5183 Pick-up: On Farm, Washington, Waynesburg

Pick-Up: On Farm

WESTMORELAND COUNTY MERCER COUNTY Lengel Brothers’ Farm & Market Marcer, PA 16137 ~ 724.967.1789 www.facebook.com/LengelBrothersFarmandMarket

Morris Farm (USDA Organic) Irwin, PA 15642 ~ 412.370.3206 www.morrisorganic.com Pick-Up: On Farm/U-Pick

Pick-Up: On Farm; call for more options

Sarver’s Hill Organic Farm Greensburg, PA 15601 ~ 724.834.2334 www.sarverhillfarm.org

Nu-Way Farm Fredonia, PA 16124 ~ 724.588.3376 www.localharvest.org/farms/M23074

Pick-Up: On Farm, Latrobe, Scottdale, Uniontown

Pick-Up: Mercer, Sharon, Greenville

Three Sisters Farm Sandy Lake, PA 16145 ~ 724.376.2797 www.bioshelter.com Pick-Up: On Farm, Allison Park

FoodRoutes Network (FRN) is a national nonprofit organization that provides communications tools, technical support, networking, and information resources to organizations nationwide that are working to rebuild local, community-based food systems. FRN is dedicated to reintroducing Americans to their food — the seeds it grows from, the farmers who produce it, and the routes that carry it from the fields to their tables. www.foodroutes.org • 570-673-3398 e d i b l e a l l e g h e n y. c o m

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Feature

Explore the true science of wine pairing beyond one very antiquated expression

By Andrea Bosco Photographs by Cayla Zahoran Styling by Allie Wist

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J u n e / J u ly 2 0 1 3

In fact, for oenophiles, that assertion is completely bogus. The dreamy marriage of food and wine considers the characteristics and flavors in which it’s prepared. My official quest to discover the perfect pairings, for the purpose of this story, began at the esteemed Turtle Club on Florida’s Vanderbilt Beach. It was there where I paired an ArGENTINIAN ’07 Rutini Malbec with a Chilean sea bass dish — I had found my match. Atop the sea bass were raw fennel, pistachios, and the chef’s secret: orange essential oil. Had I not chosen the full-bodied, smoky (elements: wild berries, tobacco, black pepper, and vanilla) libation, I may not havE recognized that particular tangy taste, which was totally worth relishing.

harvest history

how fortified?

For Andrew Codispoti, winemaker at Gervasi Vineyard, the philosophical approach, “what grows together, goes together,” is one to duly note.

“Regionalism can be a very strong force when it comes to the wines you produce,” he says. “In many parts of the world, wine styles are driven by regionalism.” Old World wines — those from Italy, France, Spain, and Portugal — tend to have earthier characteristics, while New World wines — i.e. U.S. (particularly California), Australia, and New Zealand — are typically higher in fruit content.

Deb Mortillaro, owner of Dreadnought Wines, says a grape’s origin is certainly a factor. “If you look at where the grapes are grown and what foods naturally occur in that region, you can pretty much expect that wine to work with that food,” she says. “In southern Italy, the pasta sauces are heavier with more tomato, and the wines tend to be bigger, so they stand up to that. If you go north, the wines are lighter, as is the food — it’s more French- and Austrian-like. German wines go great with pork and sauerkraut. They have a good acid to them, which counters the fattiness in the sausage.”

“A wine lower in alcohol content will pair better with foods that are spicy — those with a certain amount of heat,” says Codispoti. “A higher-alcohol wine tends to accentuate the heat. It really comes down to having balance.” Ample alcohol causes the wine to feel bigger on the palate, so go for a dish that’s opulent in flavor but minimal in spice. Owner Sharon Klay of Christian W. Klay Winery recommends a semi-sweet red with chef ’s bacon-wrapped quail and jalapeño cornbread stuffing.

“The smokiness and a little sweetness is fabulous,” she says.

worth its weight Klay says the ultimate pairing is a balance of matching the weights of the food and wine. “If you’ve got a mouthful of something that is really bold, you need something that is going to be able to handle the weight,” she says. “Otherwise, it just gets lost.” If you’re munching on a delicate snack while sipping a bold, tannic wine, it’s likely you’ll lose the flavors. “For instance, if I were doing a veal with a light sauce, I wouldn’t hesitate to use our Blanc de Lafayette, which is a dry floral that pairs well with a buttery or citrus-y sauce. If I were making a red sauce with cheeses and lots of flavor, I would pair [the dish] with a dry or semi-dry red.” Codispoti advises to match flavor profiles. “If you have a wine like Riesling, which has a high extract and can have nuances of peach in the background, you can look at your entrée and say, ‘Do we have a similar weight and similar profiles?’”

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Wine can easily be paired with ethnic cuisine in accordance with spice and preparation. Here are a few to consider!

ou r fa vorite tips for

SIPPING

Chinese Gewürztraminer; a grassy Sauvignon Blanc or an off-dry Riesling; an unoaked Australian or California Chardonnay; or a fruity young Zinfandel or Beaujolais.

Indian A bone-dry wine will increase the sense of dryness and won’t temper a spicy dish.

A semi-sweet blush will temper saltiness and enhance flavors.

You can still reap the benefits of resveratrol in red wine with a lessbodied red, which is most common in Western Pennsylvania grapes.

Acidic wines pair well with bitter flavors.

Chardonnay, which is barrelfermented, sterling-aged, and goes through malolactic conversion, has a lot of texture (elements: butter, oak), pairs well with creamy, buttery sauces.

Sparkling wines, because of the carbon dioxide and high acidity, work wonderfully with appetizers that are higher in sodium (i.e. prosciutto).

The effervescence of the carbonation, as its released, breaks on your tongue reacting to the salt.

Tannic wines pair especially well with rich foods and substantial meat dishes because they cut through fat, which softens the perception of tannin.

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The more aromatic the better. For whites, try Gewürztraminer, offdry Riesling, or Pinot Gris; for a blush, try a sparkling brut rosé; for reds, try Australian Shiraz or California Syrah.

Mexican With mole chili-based sauces (which have a hint of chocolate!), try a young Cabernet Sauvignon or Merlot. Otherwise, go red — young Zinfandels and Merlots from California are often a good choice.

Thai This one can be tricky, as the exotic seasonings are lemongrass, galangal, hot chilies, and rich coconut milk; however, it’s possible.

Start with an Oregon Pinot Gris, an Alsatian Gewürztraminer, an unoaked California Sauvignon Blanc, or an Italian Pinot Blanc.

Spoon Sommelier John Wabeck’s favorite pairing is that of a ’95 Denis Bachelet CharmesChambertin with whole-roasted baby cabbage and black truffles at La Côte Saint Jacques in Joigny, France. “It’s one of the greatest dishes I’ve had, paired with one of the best wines I’ve had,” he says.

“Earthy on earthy, with power and finesse from the wine — literally brought the table to tears.”

Co-owner Susan Lynn & tasting room manager Diane Dilworth of Greendance Winery

in Mount Pleasant recommend its Black Currant wine, a specialty, especially when paired with a specific, cherished recipe, which they’re sharing with us! The black currant crop grows directly in the winery’s soil, and, once bottled, is a fan favorite. It also is known for its medicinal value. “The sauce is tart and earthy,” says Dilworth. “It’s perfect with the texture of either grilled salmon and/or swordfish. The wine is also amazing with dark chocolate.”

Owner Tim Gaber of Pittsburgh Winery

pairs his Lodi California Zinfandel with a bold cheese, like Piave, which has an intense, full-bodied flavor once fully aged.

Black Currant - Sauce Sauté a 1⁄2 pint of porcini mushrooms in a 1⁄4 cup of butter until soft. Add 2 teaspoons of chopped dried thyme leaves, 1 teaspoon of lemon pepper, 1 cup of dry white wine and a 1⁄4 cup of Black Currant wine.

Simmer to reduce to desired consistency. Drizzle over grilled salmon or swordfish. Serve with Greendance’s Black Currant wine — bon appétit!

This recipe is attributed to long-time Pittsburgh food writer Nancy Hanst.

a balanced duet Desserts can be bittersweet when deciphering the perfect pairing.

Difficult to match, dessert wines are high in sugar, therefore, challenging for finding a not-so-sugary mate. I mean, we’re talking desserts! “First, be sure your dessert wines have enough acid in them,” says Mortillaro.

“You’re relying on the wine for the acid, fruit, and sugar balance.” Klay says a semi-sweet is typically her choice. “It’ll pair wonderfully with any kind of cake and also fresh fruit,” she says. Her pick is Christian W. Klay Winery’s Lavender Mist, a semi-sweet, sparkling lavender wine, with a peach tart and vanilla sauce. “The semi-sweet paired with the bit of saltiness you get with the pie crust really works well.” Aroma is important, too. Codispoti is designing a menu around strawberries for the pairing of Gervasi’s Romanza rosé, which will pick up on those slight hints of the seed-studded fruit, building aromatic bridges. “Your brain picks up on the aroma and taste, and connects the dots,” he says. “The similar characteristics have an affinity for each other.”

Whatever the occasion, choose your wine and menu wisely — it’s not

something to disregard. And, if you have a favorite go-to, you can make it work. Ultimately, food and wine works together during the course of a meal, prepping your palate for the next morsel, igniting your taste buds and extracting bursts of flavor. Remember: “If you don’t like Jackson Pollock, or modern art, you wouldn’t enjoy it in your living room,” says Klay. “You’d probably prefer Monet instead.” Interpreting art and wine are similar in that they both evoke sensations and emotion, and have certain driving forces. In fact, Klay’s Lavender Mist was inspired by the work of Pollock. So, start with the basics. “Make sure you’re drinking something that you fundamentally like,” says Mortillaro. “Then, from there, pick something that’s opposite to the flavors and the densities of the food.” Looking back, I can recall my late grandfather often toasting, post-prayer, with a certain phrase: “Un giorno senza vino è come un giorno senza sole.” A snapshot in time, the gentle truth is a day without wine is like a day without sunshine. Now if you’ll excuse me, I have a bottle to uncork — this one’s for Dionysus. e d i b l e a l l e g h e n y. c o m

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Natural Burlap, provided by Mosaic, Inc., 3050 Sassafras Way, Strip District. 412.562.2800. partymosaic.com.

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Andys Wine Bar at Fairmont Pittsburgh, 510 Market St., Downtown. 412.773.8800. fairmont.com/pittsburgh. / Christian W. Klay Winery, 412 Fayette Springs Road, Chalk Hill. 724.439.3424 / Pittsburgh Winery, 2815 Penn Ave., Strip District. 412.566.1000. pittsburghwinery.com. / Dreadnought Wines, 2013 Penn Ave., Strip District. 412.391.1709. dreadnoughtwines.com. / Gervasi Vineyard, 1700 55th St. NE, Canton, Ohio. 330.497.1000. gervasivineyard.com. / Greendance: The Winery at Sand Hill, 306 Deerfield Road, Mt. Pleasant. 724.547.6500. greendancewinery.com. / Spoon, 134 S. Highland Ave., East Liberty. 412.362.6001. spoonpgh.com. e d i b l e a l l e g h e n y. c o m

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GREAT SEAFOOD | PURE AND SIMPLE

DECADENT MENUS • INSPIRING SURROUNDINGS • IMPECCABLE HOSPITALITY CIOPINNO OFFERS |

Pittsburgh’s Freshest Selections of Seafood, prepared by Award-Winning, Chef Greg Alauzen.

Allow our certified to Sommelier pair your meal with the perfect glass (or two) of wine.

2350 Railroad Street, Pittsburgh, PA 412.281.6595

2350 Railroad Street Pittsburgh, PA 412.281.6593

WWW.CIOPPINOGROUP.COM 52

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100 Wood Street, Pittsburgh, PA 412.586.7743

Photography by Adam Milliron

Feature

SKIN DEEP

Reconsider your skincare and makeup routine — we show you how with this look at healthy cosmetics

By Lauren Wells Photographs by Cayla Zahoran Styling by Allie Wist

The Soap Works

bar soaps in Aloe & E, and Carbolic, $2 each, East End Food Co-op.

E a rt h ’ s A g e

all-natural soap in Juniper Berry, $5, East End Food Co-op. e d i b l e a l l e g h e n y. c o m

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the skin is the body’s largest organ — and it plays a vital role in the relationship between our physical health and our environment. On any given day, we expose ourselves to hundreds of hazardous toxins, oftentimes before ever leaving the house. From soap and shampoo to deodorant, makeup, and beyond, the cosmetics industry is filled with chemical-laden products that, with long-term exposure and absorption into the skin, can cause allergic reactions, toxic build-up, hormone changes, reproductive damage, and other adverse issues. Much like we avoid preservatives and synthetic ingredients in the foods we consume, it is wise to be as equally conscious of the cosmetic products we allow our skin to absorb on a daily basis. The question is, do truly “healthy” cosmetics really exist?

What should we, as consumers, look for in a product to ensure we’re avoiding those ingredients that are detrimental to our health? We sat down with three local experts to find the answers — and discovered that there doesn’t always have to be a price to pay for beauty.

Our first stop was the East End Food Co-op, which carries everything from preservative- and chemical-free to certified gluten-free and vegan cosmetics.

The Co-op’s health and body care buyer, Germaine Gooden-Patterson, is responsible for selecting the health and beauty products sold in the store. “I’ve been [at the Co-op] for 15 years, and a lot has changed [in the cosmetic industry] during that time,” she says. It’s true — over the past decade, several cosmetic ingredients that were once regarded as non-threatening are now surfacing as potentially carcinogenic chemicals, such as talc (a mineral found often in baby powders and eyeshadows) and parabens (preservatives added to most personal care products). While some organizations believe that further research is needed to confirm the danger of these ingredients, several cosmetic companies have begun removing toxins from their products as a precautionary measure. “Now, a lot of companies are getting rid of parabens [and other controversial chemicals] to ease their minds,” Gooden-Patterson explains.

As public awareness of toxicity in

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cosmetics continues to rise, it’s no coincidence that cosmetic companies are beginning to rethink their strategies.

“Consumers are becoming more knowledgeable about the products they are purchasing, and cosmetic manufacturers are responding,” notes Women for a Healthy Environment (WHE) Executive Director Michelle Naccarati-Chapkis. “We have started to see a broader range of products that are free of phthalates, parabens, sulfates, and synthetic fragrance. These products work just as well as — and oftentimes better than — the conventional items marketed to us.” A local organization aimed at educating others on food and product safety issues, WHE reminds consumers to look for plant-based products with fewer ingredients — especially those you can pronounce.

Like many skin care and cosmetic experts, Marianne Skiba, makeup artist and owner of Glam Earth Natural & Organic Beauty Boutique, has also noticed that more and more consumers are opting for safer, healthier cosmetics.

“I’ve been a makeup artist for 25 years,” she shares, “and I’ve used every [cosmetic] product out there. I am so happy to see this movement away from chemical ingredients.” It’s comforting to hear Skiba use the word “movement,” as it reaffirms that the recent popularity of toxin-free cosmetics is not just a fleeting trend.

“What you put on your skin will become part of you,” explains Skiba. “You’re essentially eating and drinking those products every day — so why not use something more natural?”

Unfortunately, current Food & Drug Administration laws allow cosmetic companies to sell products that have not been tested for safety — and as a result, larger corporations that manufacture products claiming to be ‘organic’ or ‘all-natural’ are slipping through the cracks. “Only nine ingredients have been found unsafe in [the U.S.] production of cosmetics, compared to the European Union, which has banned more than 1,000,” says Naccarati-Chapkis. “We need stronger regulations to protect our health.” And we may get just that.

Introduced in Congress earlier this year, the Safe Cosmetics and Personal Care Products Act of 2013 will require cosmetic manufacturers to provide full disclosure in the labeling of cosmetic ingredients, specifically those that are believed to be of high concern, such as common allergens.

While we wait for these improvements to take effect, our experts recommend purchasing personal care products locally from trusted sources, as opposed to supporting conglomerates, who have buying power and may conceal the truth when it comes to ingredient labeling.

For those residing in Southwestern Pennsylvania, Glam Earth and the East End Food Co-op are two great places to start. “At Glam Earth, we research the products we carry, and we ensure that they don’t contain toxic chemicals,” Skiba notes. “Our mascaras do not have mercury. Our eyeliners do not have arsenic. There’s no lead in our lipstick.”

East End Food Co-op’s GoodenPatterson concurs. “When choosing products [for the Co-op], I look mainly for those that are certified organic, vegan, and free of preservatives, paraben, gluten, talc, and animal testing.”

Taking the initiative to begin using healthier cosmetics can seem daunting — but it’s a change that doesn’t necessarily need to occur overnight. NaccaratiChapkis believes that running out of an existing product is the perfect opportunity to “investigate the ingredients” before purchasing that same product again. If you must have your favorite name brand cosmetic, however, moderation is key.

“Go ahead and buy [the name brand product] — chemicals and all — but try to eliminate toxins in most of your other cosmetic products,” advises Skiba. “It’s not what we do some of the time [that makes a difference] — it’s what we do most of the time.”

As we face the ugly truth about the dangers of cosmetic toxins, learning to incorporate healthier products into our daily lives is imperative. Beauty may shine from the inside out, but in this case — the key to better health starts with the skin.

clockwise — M i n e r a l F u s i o n gluten-free blush in Airy, $22, East End Food Co-op.

C a r o l’ s D a u g h t e r moisturizing

conditioner in Black Vanilla, $16, East End Food Co-op.

C a r o l’ s D a u g h t e r clarifying

sulfate-free shampoo in Rosemary Mint, $11, East End Food Co-op.

Z u z u L u x e oil-free liquid foundation

by Gabriel Cosmetics, SPF 18, $25, East End Food Co-op.

Ec o L i p s bee-free vegan organic lip balm in Lemon-Lime, $4, East End Food Co-op.

B u rt ’ s B e e s Baby Bee Dusting Powder, talc free, $5, East End Food Co-op.

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Summing it up what to avoid: Synthetic fragrance Parabens Talc (found in eyeshadows, baby powders) Lead and other metals, such as aluminum (found in lipsticks) Sodium lauryl or laureth sulfate (found in shampoos, conditioners)

for those who want to get crafty in the kitchen, making cosmetics at home is also an option. Both WHE and Glam Earth offer hands-on classes and workshops to help you get started. Some key advice for newcomers: sterilize the areas and utensils you plan to use, and remember to store products in a cool, dry place (some may even need to be refrigerated), constantly checking for bacteria growth. Visit WHE online to browse recipes, or try Glam Earth’s recipes for Rose Lip Gloss and the Cuc-Cado Mask.

Recipes Rose Lip Gloss

Cuc-Cado Mask

This recipe can be easily varied by changing up the essential oil.

Suitable for normal to dry skin types.

Ingredients: 2 tablespoons grated beeswax 1 tablespoon coconut oil 2 dried roses 5 drops rose essential oil

Ingredients: 1 ⁄4 cucumber 1 ⁄2 ripe avocado 1 tablespoon freshly squeezed lemon juice 3 tablespoons water 1 teaspoon honey 3 t ablespoons oats, ground to a fine powder (a mortar and pestle, or food processor will work) 8 tablespoons Kaolin clay 2- 4 drops essential oils, such as Melaleuca, Geranium, Frankincense, or Jasmine

Directions: 1. Powder dried rose petals by grinding them with a mortar and pestle or by processing them in a spice mill or grinder.

2. In a microwave or over a double boiler, melt the beeswax and coconut oil together 3. Stir in the rose petal powder (you can decide when color is right), then add rose oil.

4. Pour the mixture into a lip gloss pot, let cool.

Directions: 1. Purée cucumber, avocado, lemon juice, and water in food processor. Add oats, honey, and essential oils. Blend.

2. T ransfer to a bowl. Using a whisk, blend in Kaolin clay.

3. Apply immediately to your face, neck, and/or back.

Leave sit for 25-30 minutes before rinsing thoroughly with warm water.

Women for a Healthy Environment, 1405 Shady Ave., Squirrel Hill. 412.420.2290. womenforahealthyenvironment.org. / Glam Earth Natural & Organic Beauty Boutique, The Shoppes at Quail Acres, 1445 Washington Road, Washington. 724.228.4526. facebook.com/glamearth. / East End Food Co-op, 7516 Meade St., Point Breeze. 412.242.3598. eastendfood.coop.

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clockwise — A l a ff i a Fair Trade Shea Butter moisturizing body lotion, unscented, $7, East End Food Co-op.

N o w S o l u t i o n s Evening

Primrose Oil for the skin, $15, East End Food Co-op.

M i n e r a l F u s i o n Smoky Eye Kit in Golden Touch, includes mascara, eye pencil, and gold eye shadow trio, $21, East End Food Co-op.

H e m p O r g a n i cs certified

organic lipstick in Warm Shine, $17, East End Food Co-op.

E va n h e a ly Green Tea Clay deep-

action facial mask and exfoliant, $25, East End Food Co-op.

Fabrics provided by

Loom Exquisite T e x t i l e s , 2124

Penn Ave., Strip District. 412.586.4346. loomshowroom.com. e d i b l e a l l e g h e n y. c o m

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Feature

Join the Club

Kelsey Weisgerber

Meet an inspiring group of students and their mentors, who, through cooking, are changing eating habits in their school and communities

By Nicole Barley | Photographs by Cayla Zahoran

I

t’s a gorgeous spring day, and members of the Food Revolution Cooking Club at The Barack Obama Academy for International Studies in East Liberty have convened their meeting outdoors. They’re gathered behind the school, right across the street from the football field, where lies the Borland Green Ecological Garden, a community garden funded by Spring, a program of The Sprout Fund supporting local biodiversity initiatives in the Pittsburgh community.

After a tour of the grounds, which are just beginning to blossom with herbs, asparagus shoots, and little lettuce, the students will begin their cooking assignment for the day: beans and greens, and fresh salsa.

Club co-founder Kelsey Weisgerber gathers them around the picnic tables, covered with bunches of kale, portable stovetop burners, and boxes of bright produce. She asks that they split

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into two groups to begin cooking the recipes, cutting them loose to decipher the recipes and share the responsibilities. Before long, they’re dicing jalapeños, smashing cloves of garlic, and collaborating in this makeshift outdoor cooking space. It’s inspiring and incredible — there really is no such thing as too many cooks in the kitchen with these kids. And they are working with some serious cooking game.

Samson’s incredibly small dice on the red onion is a sight to behold. Rhonna is whipping up beans and greens as if it is an old favorite dish — not a recipe just handed to her a mere 20 minutes prior. Molly is helping, too, while munching on raw kale leaves by the handful.

The club meets every Tuesday after school, from 2:30-4 p.m., to cook, collaborate, and discuss food, and is joined each week by a local chef, who demonstrates culinary techniques and cooking styles. By asking the students to choose

the cookbooks from which they wanted to cook, providing each of them with a carbon-blade, wooden-handle chef’s knife to use during each session, and teaching them useful tips, such as “clean as you cook,” the club has empowered the students and taught them confidence in their kitchen skills. “We’ve given them the power to make choices about what kinds of foods are cool, and they’ve really delved in and taught themselves how to cook,” says club co-founder, Bobby Fry. The mentoring duo shares a passion for food and wellness. Weisgerber is the food service director for the Environmental Charter School’s two locations, coordinating school lunches for approximately 530 students, grades kindergarten through seven. Fry works in the industry as an owner of Bar Marco and has made a point of sharing with these teenagers his food struggles as an overweight teen. Weisgerber and Fry

dedicate time each week to spend with their foodie proteges, emphasizing cooking skills, of course, but also educating the students about all of the other important issues that accompany food, including origin, nutrition, ecology, and affordability as it relates to choosing healthy options. In other words, the club goes way beyond your basic home economics course.  Back to the dishes at hand. The salsa is a surefire hit, loaded with spice, and it is being scooped up with crunchy tortilla chips by the students, the volunteers in the garden, and me.

The greens and beans are hearty and hot off the stove — perfect. Another club highlight includes the afternoon spent making sushi with Fukuda’s owner Hoon Paradise. That was a particularly fun day, says Weisgerber, who watched as the students went from considering the raw fish with hesitation to preparing and eating it with gusto. The session spent on how to cook eggs also proved significant. “Since it’s a magnet school, so many of these high schoolers are coming from farther distances, and some of the kids are waking up at 5 a.m. and not eating any breakfast. So for them, the skill of learning how to cook an egg first thing in the morning is really important. That seems to be one of the things that has translated the best. I’ll hear stories about

them cooking omelets at home or cooking eggs for their family in the morning,” says Weisgerber.

The One Young World Summit press conference at Phipps Conservatory & Botanical Gardens provided a spark for the program, as it gave Weisgerber and Fry the opportunity to share ideas for continuing to involve local students with the Pittsburgh Food Revolution. Weisgerber later collaborated with Grow Pittsburgh to host a breakout session with some of those One Young World student participants, discussing the nonprofit’s Edible Gardens initiatives and gathering feedback on healthy school lunch programs. When prompted for their ideas on how to improve dining options, one high school student there that day, Latiana, raised her hand and said, “Well, you could come to our school.”

That school would be The Barack Obama Academy for International Studies, where the Pittsburgh Food Revolution Cooking Club was soon established by Weisgerber and Fry. The club is considered “a programming partnership of Environmental Charter School and Bar Marco.”

It is also a component of Food Revolution Pittsburgh as a whole, which, inspired by Chef Jamie Oliver’s Food Revolution, is working to impact tangible and meaningful change in the way our city eats and interacts with food. The

group is a collection of 23 One Young World ambassadors launched in response to Oliver’s food advocacy challenge.

Spurred by the success of the club, Fry is branching out, meeting with school board members and administrators to import change in Pittsburgh Public Schools’ cafeterias; he predicts these changes will develop over a 10-15 year period. His source for finding out what changes need to be implemented? The students in the Food Revolution Cooking Club, of course, and their continued thoughtful and useful feedback for how to improve food in their schools.

And though Weisgerber and Fry are still working to determine the scope and specifics of how the program will continue to grow into the coming school year, one thing is for certain — the relationship these students have with food has been forever changed and bettered.

For more information, visit facebook.com/FoodRevolutionPittsburgh.

Follow the cooking crew’s progress on Twitter:

@BarMarcoPGH @EnviroLunch @ Fo o d Re v

Food Revolution Cooking Club’s

equation for success: tools + access + experience = change

Each student is equipped with useful cooking tools.

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dining guide Editor’s note:

Andys Bar at Fairmont Pittsburgh is featured on the cover of this issue. Enjoy the new patio seating, and order a glass from the ever-evolving wine list to pair perfectly with the eatery's artisan cheese offerings. Find more wine + food matchups on page 46.

Restaurants are chosen for this dining guide because of their commitments to using local, seasonal ingredients, and because of their partnerships with local farms and food artisans. Their dedication makes dining out enjoyable and sustainable.

Bridgeville

Canonsburg

downtown

Where art meets industry Little Oasis

The Heidelberg Oasis has been known for its homemade pastas, Grandma Gilda’s delicious sauce, and the original creation, “Fish Parmesan,” since 1954. Little Oasis in Bridgeville now carries on the family tradition of that homemade Italian food, serving a third generation of valued customers. This family-oriented business has long-standing partnerships with local vendors, such as Cellone’s Bakery and Nappies, and supports the local farmers market in Cecil. 928 McLaughlin Run Road, Bridgeville. 412.319.7669. littleoasispgh.com.

In the heart of Pittsburgh, welcoming business and theater crowds alike, Andys is the ideal spot to

The Venue At Bella Sera

unwind. Enjoy carefully selected snacks, wines,

Bella Sera (Catering, Trattoria, and Event beers and cocktails, perfectly paired by our chef and Venue) consistently strives to source locally sommelier.

In a richregional setting of pop-art and industrial Andys grown products and patronize accents that celebrate the impact The feature bar of Fairmont Pittsburgh hotel is one of purveyors whenever possible.

As pioneers of of Andy Warhol most captivating spots in the city, with exquisite and Andrew premier the green movement in foodCarnegie, service Andys locally,is Pittsburgh’sthe For more information, interior classic cocktails, please call 412 773 8848 and an extensive Bella Sera’s staff feels a responsibilityart to meets industry, social destination—where and finishing, Market Street, pairs Pittsburgh wine list. Chef 510 Jason Dalling local cheeses and set a good example the the community it wherewithin you meet city. chocolates with local wines for featured flights. 510 serves. 414 Morganza Road, Canonsburg.

Market St., Downtown. 412.773.8848. andyswinebar.com.

724.745.5575. bellaserapgh.com.

Cranberry township 7221_FHR PGH Andys EDBLE_ALLEG_FA.indd 1

3/5/10 4:09:21 PM

Restaurant ECHO

PapaGallo

Executive chef and owner Len Spampinato recognizes the benefit of preparing food with local ingredients. By purchasing organic produce from various farmers markets in the South Hills, he produces a variety of “fresh, hot, and delicious meals at the peak of their flavor.” He also uses lamb from Jamison Farms, local applewood bacon, and homemade sausage to enrich his breakfast and lunch selections. 1597 Washington Pike, Bridgeville.

412.564.5094. papagallo.us.

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Restaurant ECHO’s fresh, seasonal menus are created by executive chef and owner Brian Hammond, whose 13 years of experience include working in Michelin-starred restaurants. Order European-influenced, New American cuisine, featuring locally grown produce, locally raised animals, and handcrafted breads, pasta, and sauces.

The sophisticated, modern lounge features a towering white-on-white fireplace and an interior-lit, glass-walled wine room. Chic couches and chairs provide comfortable seating for patrons to enjoy more than 40 beers, as well as specialty cocktails and appetizers. 1740 Route 228, Cranberry Township. 724.779.3246. restaurantecho.com.

Braddock’s American Brasserie

Childhood memories have prompted Chef Brian Volmrich, of Braddock’s American Brasserie in the Renaissance Hotel Pittsburgh, to form a bond with local farmers and be linked to the freshest and most local fare available. “I can’t wait to start relationships with our outlying farmers,” Volmrich says. “I have such fond childhood memories of the duck pond and apple cider at Trax Farms. My anticipation grows for the bounty that awaits the restaurant this year.” 107 Sixth St., Downtown.

412.992.2005. braddocksrestaurant.com.

Photograph by Cayla Zahoran.

The Pines Tavern

Habitat

Habitat at the Fairmont Pittsburgh uses local vendors in the preparation of meals. While working to develop ties with local farmers, Habitat sources meat from the Strip District and lamb from Jamison Farms. “We, at the Fairmont, believe in being part of your local community,” Chef Jason Dalling says. 510 Market St., Downtown.

412.773.8848. habitatrestaurant.com.

This historic restaurant has been growing its own produce for the last 15 years in an effort to achieve 70 percent sustainability. Chef Jason Culp starts all of his crops from seeds in the restaurant’s greenhouses and sells his surplus to neighboring restaurants.

Owner Mike Novak has also made a commitment to Pittsburgh talent, festooning the tavern’s walls with local art. 5018 Bakerstown Road, Gibsonia.

724.625.3252. thepinestavern.com.

Tamari

With an ever-changing menu of interesting and exotic offerings, Tamari is consistently honored in the yearly “best of” lists in the local press. Fusing delicious components of Latin and Asian cuisine, the menu features some of the most unique offerings in the city.

For its innovative Asian-Latin fusion cuisine, Tamari strives to utilize local vendors for produce. 3519 Butler St., Lawrenceville. 412.325.3435. 701 Warrendale Village Drive, Warrendale. 724.933.3155. tamaripgh.com.

greensburg

Sonoma

In an attempt to create the most delectable meals for customers, Sonoma utilizes local vendors for the freshest in-season ingredients to center its menu around.

Chefs at Sonoma use Penn’s Corner Farm Alliance to have access to a list of local farmers. Also, Sonoma uses grass-fed beef from the farm of Ron Gargasz and lamb from Jamison Farms. 947 Penn Ave., Downtown.

412.679.1336. thesonomagrille.com.

The Supper Club

Featuring a farm-to-table room, where Chef Greg Andrews is committed to local foods. He has cultivated relationships with farms such as Friendship, Jamison, and various cheese farms in the state, where he tries to buy their best product for a mutually beneficial relationship. He says it’s a health benefit for customers who are receiving the best products from passionate farmers with a vested interest. 101 Ehalt St., Greensburg.

724.691.0536. supperclubgreensburg.com.

Garfield

Quiet Storm

Quiet Storm is Pittsburgh’s leading vegetarian and vegan-friendly restaurant. High regard for the environment and the local community is a main priority of Quiet Storm, which uses biodegradable and compostable table materials and ingredients from local food vendors, including Hearth Bakery, Frankferd Farms, Turner Dairy, and Spring Creek Tofu.

5430 Penn Ave., Garfield. 412.661.9355. qspgh.com.

Wild Purveyors

Every product sold at this specialty food market — from wild edible plants and berries to organic dairy — comes exclusively from the farms and forests of Western Pennsylvania. The one-stop destination offers certifiedorganic and sustainable farm fresh produce, hormone and antibiotic-free meats, GMO-free grains and flour, artisan cheeses, and wild mushrooms. 5308 Butler Street. 412.225.4880. wildpurveyors.com.

MT. LEBANON

Solstice Restaurant and Lounge

Despite being new to the Greensburg area, Chef Gary Klinefelter of Solstice Restaurant and Lounge embraces the use of local vendors for ingredients.

Klinefelter uses Spring Valley Farm for vegetables and sprouts, Jamison Farm for lamb, and Schramm Farm & Orchards for berries. Klinefelter supports going local to help the environment, too. “It’s better for everyone involved,” Klinefelter says. 911 Green St., Greensburg.

724.691.0006. solsticegbg.com.

Coffee Tree Roasters

Owner Bill Swoop Jr. visits coffee farms annually to ensure his coffee beans are full-bodied and top quality.

The coffee is then roasted locally and sold to his customers fresh within eight days. Swoop is dedicated to fair trade practices and boasts a variety of coffee options in his four neighborhood shops. 299 Beverly Road, Mt. Lebanon. 412-344-4780. coffeetree.com.

LAWRENCEVILLE

Salt of the Earth

A core menu of creative dishes is available throughout each season at Salt of the Earth, but to take full advantage of seasonal ingredients, a rotating cast of menu items also changes weekly. Garfield Community Farms provides the majority of produce, and Chef Kevin Sousa also sources ingredients from Penn's Corner Farm Alliance, prepares pastured chickens from Lamppost Farm, and selects artisan cheeses from Wild Purveyors. 5523 Penn Ave., Garfield. 412.441.7258. saltpgh.com.

Franktuary

To “redeem fast food, one frank at a time,” Franktuary uses ingredients from local farms, including Ron Gargasz Certified Organic Farms, Horizon View Farms, and North Woods Ranch. Choose the local, grass-fed beef frank, vegan tofu dog, or local sausage, and top with your favorite combination of condiments. Two percent of the store’s profits are also donated to global and community charities. 325 Oliver St., Downtown. 3810 Butler Ave., Lawrenceville. 412.586.7224. franktuary.com.

Café IO

Chef Jeff Iovino attempts to utilize local food vendors as much as possible. He relies on Penn’s Corner Farm Alliance for food items and encourages other Pittsburgh vendors to go local. 300A Beverly Road, Mt. Lebanon.

412.440.0414. cafeio.com.

gibsonia

La Vite

Chef Eric Capozzi likes the “personal touch” that comes along with using local vendors to create meals for Narcisi Winery’s restaurant, La Vite. Capozzi sources ingredients from the local vendors at Pennsylvania Macaroni Company. “You know each other,” he says.

“They trust you and you trust them.” 4578 Gibsonia Road, Gibsonia. 724.444.4744. narcisiwinery.com.

Photograph by Cayla Zahoran.

Pastitsio

Owner Matt Bournias is a proud member of Penn’s Corner Farm Alliance from which he sources lots of local produce for this Greek take-out restaurant. The mushrooms used in his dishes are sourced from Wild Purveyors, and the meats come from Park Farm and Kennedy Farm. Pastitsio also enjoys weekly deliveries from local food provider Paragon Foods. 3716 Butler St., Lawrenceville. 412.586.7656. mygreektakeout.com.

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Beer Local.

REGENT SQUARE

Square Cafe

Square Cafe is a proud supporter of Grow Pittsburgh, sourcing fresh herbs and potatoes from the nonprofit.

Local Craft Beers “Our biggest and most favorite thing is their heirloom on 16-Tap Rotation tomatoes,” says owner Sherree Goldstein. The cafe Over 400cheese Bottle Choices also sources milk and from Marburger Dairy, coffee from Kiva Han, and bread from Allegro Hearth Beer Tastings Every Wednesday Bakery. Even the plates are made locally by the Riverside Design Group, and the walls are bedecked Live Original Music Every Tuesday at 1137 9 pm S. Braddock Ave., with art from Pittsburgh talents.

Regent Square.

412.244.8002. square-cafe.com.

Exceptional Homemade

Orbis CAffe

Orbis Caffe is a new addition to Washington Road in Mt. Lebanon, offering coffee, espresso, tea, and tasty treats. A family-owned business, Orbis Caffe offers brews made from single-origin beans. 675 Washington Road, Mt. Lebanon. 412.563.1220. orbiscaffe.com.

Food ‘til Midnight

ROBINSON

MT. WASHINGTON

Just off Robinson Town Centre Exit

412.788.2333 · bocktown.com Bocktown Beer and Grill

Isabela on Grandview

Chef Alan Peet is committed to Western Pennsylvania’s regional food system, utilizing good from purveyors such as Penn’s Corner Farm Alliance, Jamison Farms, Blackberry Meadows, and local farms and foragers. The restaurant has been voted one of the top 100 Most Romantic Restaurants in the U.S. by OpenTable.com. 1318 Grandview Ave., Mt. Washington.

412.431.5882. isabelaongrandview.com.

Lucca

Executive Chef Eric Von Hansen loves using local ingredients. His fresh and delicious salad greens come from Spring Valley Farms, and he uses local lamb from Elysian Fields. 317 S. Craig St., Oakland. 412.682.3310. luccaristorante.com.

Followitself bocktowntapshot Bocktown prides on the useonofTwitter! local vendors for their fresh, unique ingredients. Partners include East End Brewing, Cherry Valley Organics, Ricci’s Sausage, Signature Desserts, Penn Brewery, Prestogeorge Coffee Roasters, Mediterra Bake House, Weiss Meats, Polish Pierogi, and Turner Dairy. 690 Chauvet Drive, Robinson. 412.788.2333. Beaver Valley Mall, Monaca.

724.728.7200. bocktown.com

NORTH HILLS

SHADYSIDE

Willow

BRGR offers a variety of handcrafted burgers, made with a specialty blend of Angus chuck, sirloin, New York strip, and ribeye. Pair your burger or local hot dog with a spiked milkshake, float, local brew, or soda from Natrona Bottling Company. 5997 Penn Circle South, Shadyside. 412.362.2333. 20111 Route 19 & Freedom Road, Cranberry. 724.742.2333. brgrpgh.com.

BRGR

Chef Anthony Pupo is committed to local seasonal ingredients and designs his modern American menu in the North Hills around the region’s bounty of produce, scouting local farmers markets. Eichner’s Farm chicken is also featured on the menu year-round. 634 Camp Horne Road, North Hills. 412.847.1007. willowpgh.com.

Red Oak Cafe

Owner Dave Gancy calls Mose Miller of Miller Farms “a good friend.” He sources all of his restaurant’s eggs, meat, cheese, and produce from the New Wilmington farm. The fresh food aficionado is also partnered with Grow Pittsburgh and Turner Dairy. 3610 Forbes Ave., Oakland. 412.621.2221.

point breeze

Casbah

The Café at The Frick

The progressive American seasonal restaurant serves dishes sourced from its own on-site greenhouse, operated by Grow Pittsburgh. The Cafe also is partnered with the Farmers’ Market Co-op of East Liberty as well as Penn’s Corner Farm Alliance. Other produce is sourced from Harvest Valley Farm in Valencia and Jamison Lamb Farm in Latrobe. 7227 Reynolds St., Point Breeze. 412.371.0600. frickart.org.

Casbah is a Pittsburgh restaurant that specializes in Mediterranean-inspired cuisine. Many of the ingredients used in Casbah’s menu items are from local vendors, including greens from Grow Pittsburgh, lamb meat from Elysian Fields Farms, and berries and peaches from McConnell’s Farm. Chef Eli Wahl prefers local ingredients from farmers he can get to know on a personal level. 229 S. Highland Ave., Shadyside. 412.661.5656. bigburrito.com/casbah.

OAKLAND

Legume

Legume sources from a community of growers, presenting a new menu daily, based on what’s available from farms and artisans, such as Grow Pittsburgh, Mildred’s Daughters, Kistaco Farms, Greenawalt Farms, Kennedy’s Meats, McConnell’s Farm, So’ Journey Farm, Jamison Farm, Heilman’s Hogwash Farm, Ron Gargasz’s Organic grass-fed beef, Mushrooms for Life, and Hidden Hills Dairy. 214 N. Craig St., Oakland. 412.621.2700. legumebistro.com.

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Root 174

Chef Kevin Fuller left a much-loved position as Executive Chef of Six Penn Kitchen to open Root 174 and develop an unconventional menu of his own.

His vegan and vegetarian options are as exciting and experimental as any dish on the menu, and Fuller thanks Grow Pittsburgh, Garfield Farms, Penn’s Corner Farm Alliance, Garden Dreams, and Churchview Farm for their fresh and local produce. 1113 South Braddock Ave., Regent Square. 412.243.4348. root174.com.

Paris 66

An eatery focused on “everyday French cuisine” in a traditional bistro-style setting that brings a bit of Paris to Pittsburgh. 6018 Penn Circle South, Shadyside.

412.404.8166. paris66bistro.com.

Photographs by Cayla Zahoran.

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Soba

Forming a relationship with local farmers is an important aspect in obtaining the highest quality ingredients for Soba’s Chef Danielle Cain. Soba’s guests are served pork from Cunningham Meats and produce from Penn’s Corner Farm Alliance, Golden Harvest Farms, and Cherry Valley Organics. “I like the fact that we’re supporting the people who grow and nurture our wonderful ingredients,” Cain says.

“Hopefully, we’re also helping the environment in some way.” 5847 Ellsworth Ave., Shadyside. 412.362.5656. bigburrito.com/soba.

Bicycle Cafe

SO UTH SIDE

PI T TSBURGH

OTB Bicycle Cafe

The South Side cafe is in talks with local farmers and growers for the upcoming spring and summer season, but managing partner Marty Maloney says that diners are always asking for its local beers, which is why East End Brewery and Church Brew Works ales are always on tap. “They’re good partners to have in the city,” he says, “especially for out-of-towners who come in and ask, ‘What do you have that’s local?’” 2518 E. Carson St., South Side. 412.381.3698. otbbicyclecafe.com.

STRIP DISTRICT

Kaya

To make the most of the island-inspired cuisine offered at Kaya, the freshest ingredients available are used to mirror authentic island fare. Chefs at Kaya use Penn’s Corner Farmers Alliance, McConnell’s farm (especially for their famous peaches), Heritage Farms, and Harvest Valley Farms. Kaya also receives produce from Amish farmer Mose Miller. 2000 Smallman St., Strip District.

412.261.6565. bigburrito.com/kaya.

UPPER ST. CLAIR

rosemary

Cioppino

SPOON

Spoon features a Modern American, “farm to table” menu that is driven by local and sustainable products from the Pittsburgh region. Spoon also offers an extensive and unique cocktail selection, in addition to a diverse wine menu designed by the certified sommelier. 134 South Highland Ave., Shadyside. 412.362.6001. spoonpgh.com.

Supporting local farmers and reaping the benefits of the freshest ingredients available are important to Executive Chef Greg Alauzen. Alauzen sources lamb from Elysian Farm, produce from Janoski’s Farm and Mathews Farms, chicken from Park Farms, and honeycomb from Bees-R-Us Apiaries. Using local produce gives chefs a longer window to utilize the vegetables, Alauzen says. “We try to support the local farmers as much as we can,” he says. “There’s nothing like local tomatoes.” 2350 Railroad St., Strip District, 412.281.6593. cioppinoofpittsburgh.com.

SOUTH PARK

Donte’s Pizzeria

Donte’s was established in May 2006 by Dwaine Marasco, who has been in the pizza industry for more than two decades. Donte’s takes great pride in using the freshest ingredients by shredding its own cheese, rolling fresh dough daily, making homemade meatballs, and serving to order. The food is brought in an as-needed basis from local vendors. Donte’s invites you to bring your own beer or wine and enjoy the menu offerings. 6409 Brownsville Road, South Park. 412.655.2004. 3805 Willow Ave., Castle Shannon, 412.688.2522. dontespizzeria.com.

Photograph by Adam Milliron.

Wild Rosemary

Once only a dream in the heads of co-owners Chef Gloria Fortunato, chief designer/manager Cathleen Enders, and baker Lynne Bielewicz, Wild Rosemary Bistro has become a favorite with restaurant-goers craving a unique blend of Italian and Mediterranean cuisine. The ever-changing menu features the freshest in-season ingredients available from local vendors, such as Fede Artisan Pasta. Wild Rosemary Bistro refrains from serving a la carte as dinner is served “one course” with Chef Gloria’s signature “rocket” salad. 1469 Bower Hill Road, Upper St. Clair.

412.221.1232. wildrosemary.com.

Washington

savoy

Chef Kevin Watson of Savoy believes in using the best of what our local community and farms can offer. He sources lamb from Elysian Fields Lamb in Greene County, poultry from Stambolis Poultry Market in Braddock, and proteins from Strip District Meats to create award-winning appetizers and unique food pairings. Savoy also supports Breadworks, La Prima Espresso, and Marty’s Market, and a number of menu items can be made gluten-free. 2623 Penn Ave., Strip District. 412.281.0660. savoypgh.com.

The SpringHouse

The Springhouse has happy cows. Not the ones from the commercials, but the ones they feed and milk themselves, which they use for all of their dairy products. Owner Marcia Opp says her family is committed to buying local produce from Simmons and Matthews Farm and to making all of their baked goods from scratch. This business is “the real thing on the real farm.” 1531 Route 136, Washington.

724.228.3339. springhousemarket.com.

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EDIBLE ALLEGHENY Directory

Nature’s Table

Find the region’s best HARVEST offerings

ERIE WARREN

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POTTER

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CRAWFORD FOREST ELK

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LYCOMING

MERCER CLARION

CLINTON

JEFFERSON

LAWRENCE

MONT

CLEARFIELD BUTLER

UNION

CENTRE ARMSTRONG

BEAVER

INDIANA CAMBRIA

ALLEGHENY

To get world-class care, your heart’s in the right place.

The UPMC Heart and Vascular Institute is one network of cardiology, cardiac surgery, and vascular professionals right here in western Pennsylvania. With experts who are internationally recognized. U.S. News & World Report consistently ranks UPMC among the best hospitals in the country for cardiology and heart surgery. But more important than these accolades is the trust thousands of people place in UPMC every year, for everything from simple screenings to highly advanced heart care. Put your heart in the hands of the experts. For more information or to make an appointment, call 1-855-UPMC-HVI (8762-484) or visit UPMC.com/ HVI to learn more.

WESTMORELAND

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Bakeries

Church Brew Works

Family-run bakery boasting and assortment of fresh-made donuts, pastries, pies, cakes for all occasions, cookies, breads, and more. 663 Pittsburgh Road, Butler. 724.586.5567. boldysbakery.com.

Erie Brewing Company

Boldy’s Homemade Goodies

Breadworks

Attracting customers from all over, Breadworks has some of the best bread around. 2110 Brighton Road, North Side.

412.231.7555. breadworkspgh.com

Dozen Bake Shop

A full-service bakery and cafe with two locations, utilizing local suppliers as much as possible and engaging in environmentally-friendly practices including recycling, composting, and even some very small-scale farming.

3511 Butler St., Lawrenceville.

412.683.2327. 417 S. Craig St., Oakland.

412.682.1718. dozenbakeshop.com.

BOCKTOWN BEER & GRILL

the nation’s top 10 hospitals by U.S. News & World Report.

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A cross between a German Biergarten and a New Orleans-style coffee house (hold the coffee), offering an enormous variety of imports and microbrews. 5217 Library Road, Bethel Park. 412.854.4253. barleysandhops.com.

Affiliated with the University of Pittsburgh School of Medicine, UPMC is ranked among UPMC Passavant

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BREWERIES Barley’s & Hops

UPMC Passavant

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It’s the “Place to Beer,” offering 16 craft taps and food until midnight. 609 Chauvet Drive, Robinson. 412.788.2333.

Beaver Valley Mall, Monaca.

724.728.7200. bocktown.com.

ADAMS

Voted a top 10 venue in America to drink a draft beer by USA Today in 2011. 3525 Liberty Ave., Lawrenceville. 412.688.8200. churchbrew.com.

Erie’s only independently owned microbrewery whose quality, handcrafted beers can be found across various states on the East Coast. 1213 Veshecco Drive, Erie.

814.459.7741. eriebrewingco.com.

Hofbrauhaus Pittsburgh

All the beer, food, and fun of the famous Munich Bier Hall, located in the SouthSide Works. Enjoy the traditions of Germany that made the Hofbrauhaus famous.

SouthSide Works, 2705 S. Water St., South Side. 412.224.2328. hofbrauhauspittsburgh.com.

Penn Brewery

Pittsburgh’s oldest and largest brewery, housed in the mid nineteenth-century landmark E&O Brewery Building in the North Side’s Deutschtown neighborhood. 800 Vinial St., North Side. 412.237.9400 pennbrew.com.

COFFEE COMPANIES Espresso A Mano

An espresso bar providing highquality espresso and coffee beverages in a relaxed and friendly atmosphere. 3623 Butler St., Lawrenceville. 412.918.1864. espressoamano.com.

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La Prima Espresso

Certified fair trade and organic coffee roaster since 1988. 20th and Smallman Streets, Strip District. 412.565.7070. laprima.com.

Prestogeorge Fine Foods

Selling a large selection of coffees and teas with a specialty store charm for over 50 years. 1719 Penn Ave., Strip District. 412.471.0133. prestogeorge. com.

MARKETs DELALLO AUTHENTIC ITALIAN MARKETPLACE Domestic and imported cheeses, olives, and antipasto, as well as seasonal prepared foods made fresh daily. 6390 Route 30 East, Jeannette.

724.523.6577. delallo.com.

East End Food Co-op

The only consumer-owned natural food store in Pittsburgh offers certified organic produce, herbs, bulk foods, hard to find items for special dietary needs and more. 7516 Meade St., East Liberty. 412.242.3598.

GIANT EAGLE Market District

Fresh produce, a variety of meat and seafood, domestic and imported cheese, and your favorite staples from Giant Eagle. marketdistrict.com.

GLuten Free Zone

Now you have choices! Shelves are stocked with a variety of gluten-free products and baked goods, along with a dedicated deli, Grab ‘N Go items, and freshly baked pizza! Rosa Court Shops, 4430 William Penn Hwy., Murrysville. 724.327.5000. yourglutenfreehealth.com.

Marty’s Market

A community-minded specialty food market and cafe that celebrates Pittsburgh’s rich cultural & agricultural diversity through food. 2301 Smallman St., Strip District. 412.586.7177. martysmarket.com.

Nature’s Way Market

Natural grocery store, featuring certified organic food, glutenfree products, and more. 796 Highland Ave., Greensburg. 724.836.3524. natureswaymarket.net.

Penn’s Corner Farm Alliance

Local farmer’s co-op. 6400 Hamilton Ave., Homewood. 412.363.1971. pennscorner.com.

Quality Gardens

Large selection of annuals, perennials, trees, water plants, as well as a farmers’ market. 409 Route 228, Valencia. 724.625.2770. quality-gardens.com.

Sunny Bridge Natural Foods

Offers a wide variety of natural and organic foods, and boasts the largest low carb and gluten-free sections in the area. 130 Gallery Drive, McMurray. 724.942.5800. sunnybridgenaturalfoods.com.

The SpringHouse

Known for its ice cream and fresh milk, the Spring House family farm has grown to feature a buffet-style restaurant, a bakery with goodies from scratch, a smokehouse, and a catering service. 1531 Route 136, Washington.

724.228.3339. springhousemarket. com.

Whole Foods Market

Selling the highest quality natural and organic products. 5880 Centre Ave., East Liberty. 412.441.7960. 10576 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com.

RESTAURANTS Andrew’s Steakhouse

A contemporary steak and fresh seafood restaurant and offering an exclusive wine list. 777 Casino Drive, North Shore. 412.231.7777. theriverscasino.com.

ANGELO’S Restaurant

This Italian restaurant boasts a creative menu filled with pride for traditional offerings. 2109 N. Franklin Drive, Washington. 724.222.7120. angelosrestaurant.com.

Café Phipps

Located at Phipps Conservatory & Botanical Gardens, this establishment is Green Restaurant Certified and features sustainable serving materials and organic, locally grown food.

One Schenley Park, Oakland. 412.

622.6914. phipps.conservatory.org.

Cure

Extra local, urban, Mediterranean, BYOB restaurant. Chef Justin Severino’s vision is for the restaurant to be a reflection of the seasons in Western Pennsylvania and its local farms. 5336 Butler St., Lawrenceville.

412.252.2595. curepittsburgh.com.

Diaspora Restaurant Group

A restaurant group including Abay Ethiopian Cuisine, Alma Pan-Latin Kitchen, and Diaspora Catering. 7600 and 7606 Forbes Ave., Regent Square.

412.727.6320. almapgh.com.

McCormick & Schmick’s Seafood Restaurant

The nation’s premier family of seafood restaurants designed to create an inviting, original, and relaxed atmosphere, where guests can enjoy the highest quality dining experience.

SouthSide Works, 2667 Sidney St., South Side. 412.432.3260. 301 Fifth Ave., Downtown. 412.201.6992. mccormickandschmicks.com.

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Osteria 2350 & Osteria 100

Casual Italian eating establishments, similar to a tavern, less formal than a ristorante or trattoria, offering seasonal dishes featuring local ingredients.

2350 Railroad Street, Strip District. 412.281.6595.

100 Wood St., Downtown. 412.586.7743. cioppinogroup.com.

Savoy

Yu Pwa   Bautiful Gan! homegrown produce and fall decorations

Have a great meal and have a great time! Much more than just a restaurant, you never know who might be in the same room at Savoy. Chef Kevin Watson leads the kitchen with delicious culinary offerings. 2623 Penn Ave., Strip District.

412.281.0660. savoypgh.com.

Up

A new restaurant by the owners of Walnut Grill, Up features preparations of the finest ingredients, offering fused, diverse culinary styles and a completely redesigned dining room and lounge.

5500 Walnut St., Shadyside. 412.688.8220. upkitchen.com.

walnut GrIll

Enjoy fresh, upscale casual dining, fit for the entire family at three locations. Order from the diverse, chef-driven menu. 12599 Perry Hwy., Wexford.

724.933.8410. 911 Freeport Road, Fox Chapel.

412.782.4768. 660 Washington Road, Mt. Lebanon.

412.668.0951. walnutgroverestaurant.com.

HOURS: Daily 10- 5

Schools Chatham University

A private, selective, fully accredited, nonsectarian institution offering baccalaureate degrees to women only, co-ed graduate programs. 1 Woodland Road, Shadyside. 412.365.1100. chatham.edu.

Chop, wok, and Talk!

It’s time to head to the country at OLD-FASHIONED FOOD AND FUN

Asian and specialty cooking school for cooks of all skill levels. 5404 Penn Ave., Bloomfield.

412.362.0679. chopwoktalk.com.

THE PENNSYLVANIA CYBER CHARTER SCHOOL

The premier online K-12 educational provider, offering the best technology, personal instruction, and an approved curriculum. 1000 Third St., Beaver.

724.643.1180. pacyber.org.

Robert Morris University

A 5,000-student university offering 60 undergraduate degree programs and 20 graduate degree programs, located approximately 20 minutes from Downtown Pittsburgh. 6001 University Blvd., Moon Township. 800.762.0097. rmu.edu.

specialty Alpaca de Moda Boutique

Family Farm • Creamery • Country Store • Eatery • Catering Come on out to our real working dairy farm for farm-fresh milk, grand champion chocolate milk, family-recipe eats, and from-scratch sweets!

Come hungry and ready for farm fun!

The Bev & Sam Minor Family

1531 Rt 136, Washington, PA 15301 724.228.3339

Mon.-Sat. 9am to 9pm & Sun. Noon to 9pm

www.SpringHouseMarket.com

“Let us share a little of our farm with you”

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Sunset Hills Farm Alpacas boutique for fashions that fit your lifestyle, carrying the finest alpaca products from clothing to specialty home products, and more. 1120 Three Degree Road, Butler. 724.586.2412. sunsethillsalpacas.com. alpacademoda.com.

Edible Arrangements

Fresh fruit bouquets to make any occasion special, made with premium fruit arranged in a variety of stunning displays. 6401 Penn Ave., East Liberty.

412.441.2270. ediblearrangements.com.

Loom Exquisite Textiles

Loom Textiles provides exquisite textiles for all of your decorating, upholstery, and sewing needs.

2124 Penn Ave., Strip District. 412.586.4346. loomshowroom.com.

Merante Gifts

Celebrating all things Italian since 1983. 4723 Liberty Ave., Bloomfield.

412.682.3370. merante-gifts.com.

guest serves and accommodations in a luxury setting. 510 Market St., Downtown. 412.773.8800. fairmont.com/pittsburgh.

Mama Rosa’s

Fallingwater

For all natural, Italian classics, Mama Rosa’s is the place for locally made sauces without any preservatives or sugar added. 263 Old Plank Road, Butler. 724.287.7315. butlersmamarosas.com.

PA Wine & Spirits

Shopping at finewineandgoodspirits. com is fast and convenient. The Pennsylvania Liquor Control Board is the largest purchaser of wine and liquor in the United States, offering a truly wide selection and unique discounts. Locate a nearby physical store on the website as well. finewineandgoodspirits.com.

Peoples Natural Gas

Since its founding in 1885, Peoples Natural Gas has been providing Western Pennsylvania with clean, safe and reliable natural gas.

800.764.0111. peoples-gas.com.

Pittsburgh Parks Conservancy

America’s most famous architect, Frank Lloyd Wright, designed Fallingwater for his clients, the Kaufmann family. It instantly became famous, and today it is a National Historic Landmark. Available for tours. 1491 Mill Run Road, Mill Run. 724.329.8501. fallingwater.org.

Greene County Tourist Promotion Agency

The center provides you with everything and anything you need to know about visiting “Nature’s Corner of Northern Charm and Southern Hospitality.” 19 S. Washington St., Fort Jackson Building, Waynesburg.

724.627.8687. gogreenecounty.org.

Laurel Highlands Visitors Bureau

Visit the Laurel Highlands to enjoy breathtaking natural scenery, renowned cultural and historic sites, festivals, special events, winter sports, and more. 800.333.5661. laurelhighlands.org.

Founded in December 1996 by a group of citizens concerned with the deteriorating conditions of Pittsburgh’s parks. Since then, the Parks Conservancy has raised more than $50 million toward park improvements for Frick, Highland, Riverview, and Schenley Parks.

412.682.7275. pittsburghparks.org.

Oglebay Resort & Conference Center

Ten Thousand Villages

The Stargazer Bed & Breakfast

A Fair Trade retailer of artisancrafted home decor, personal accessories, and gift items from across the globe, made by more than 130 artisan groups in some 38 countries. 5824 Forbes Ave., Squirrel Hill. 412.421.2160. pittsburgh. tenthousandvillages.com.

Turner Dairy

Turner Dairy has been setting a higher standard since 1930 and takes pride in producing the highest quality of dairy products available. In addition to dairy products, they’ve been producing Pittsburgh’s favorite iced tea for more than three decades.

1049 Jefferson Road, Penn Hills.

412.372.2211. turnerdairy.net.

Standing Chimney

A store, a gallery, and a destination, located on a farm dating back to the mid-1880’s. Open the first Saturday of each month from 10 a.m. to 4 p.m., March through December. 566 Paden Road, New Castle. 724.336.5224. standingchimney.com.

TRAVEL Fairmont Pittsburgh

Located in the heart of Pittsburgh’s business, cultural, and retail hub, and offering superb and distinctive

Prime business meeting and vacation spot, featuring golf courses, fine dining, accommodations, and recreation activities for the entire family. 465 Lodge Drive, Wheeling, W. Va. 800.624.6988. oglebay-resort. com.

Offering an out-of-the city bed and breakfast experience at Sunset Hills Farm, with farm stay and shadow programs. 1120 Three Degree Road, Butler. 724.586.2412. stargazerbedandbreakfast.com.

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Sunrise Cabin Bed & Breakfast

A traditional log cabin-type bed and breakfast available at Sunset Hills Farm. 1120 Three Degree Road, Butler. 724.586.2412. sunrisecabinbedandbreakfast.com.

Wellness At Om Yoga

Dedicated to offering yoga after the Iyengar style in a comfortable and inviting atmosphere in the Dormont Borough Recreation Center.

1801 Dormont Ave., Dormont.

412.818.4151. atomyogapittsburgh.com.

Bikram Yoga Pittsburgh Fully affiliated and certified by Bikram’s Yoga College of India, and dedicated to providing the highest quality classes and services to the Pittsburgh area. 3418 Penn Ave., Strip District. 412.513.5000. bypgh.com.

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End Food Co-op & Vegetarian Café tasteEast the difference local makes

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Excellent eggplant recipes on page 18.

BYS Yoga

Offering every individual the opportunity to enhance physical, mental, and spiritual well-being through yoga. They aim to create a safe, friendly, and welcoming environment for our students to explore and experience yoga. 1113 E. Carson St., South Side. 412.481.YOGA. bys-yoga.com.

FARM FRESH TASTES BEST

The Breathe Project

A coalition of residents, businesses, government and many other groups in southwestern Pennsylvania that are working together to clean up our air for the health of our families and economy. breatheproject.org.

Changing Seasons Center For Conscious Living

South Hills Power Yoga

Janet McKee, Holistic Health Counselor

Janet McKee has a private practice where she helps her clients reach their personal wellness goals with holistic healing and nutrition.

724.417.6695. sanaview.com.

lululemon Athletica

Technical athletic apparel for yoga, running, dancing, and most other sweaty pursuits.

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School house Yoga

FitWell Studios

A leader in the field of yoga, meditation, spirituality, and holistic health. 300 Beverly Road, Mt. Lebanon. 412.344.7434. hipyoga.org.

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Offering natural ways to relieve stress with a path to a healthier lifestyle through various classes and workshops. 534 W. Otterman St., Greensburg.

1906 Penn Ave., Strip District. 412.551.1555. moonglowyoga.com.

Holistic learning center dedicated to the well-being of the human spirit and the natural world through fostering the environment. 300 Cedar Hill Drive, McMurray. 724.941.2182. changingseasonscenter.com.

Himalayan Institute

edible Allegheny

Moonglow Yoga

Offering various yoga classes and workshops for everyone from runners, to cyclists, to yoga beginners at five locations in the region. 2401 Smallman St., Strip District. 2010 Murray Ave., Squirrel Hill. 5417 Walnut St., Shadyside. 7210 McKnight Road, North Hills. 412.401.4444. schoolhouseyoga.com.

A premier service provider of Pilates, yoga, and traditional group fitness to Pittsburgh’s community, serving the North Hills, Wexford, Cranberry, Treesdale, and the Pittsburgh area through community centers, schools, corporations, and local fitness facilities. 8000 McKnight Road, Suite 141, North Hills. 724.935.2220. fitwellstudios.com.

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lululemon also hosts in-store events, including complimentary classes led by community ambassadors. 5520 Walnut St., Shadyside.

412.687.3592. Ross Park Mall, 1000 Ross Park Mall Drive, North Hills. 412.358.9538. lululemon.com.

Offering both heated & non-heated power vinyasa yoga classes as well as gentle yoga and monthly workshops. 3045 W. Liberty Ave., Dormont.

412.207.9535. 4145 Washington Road, McMurray.

724.260.0011. southhillspoweryoga.com.

UPMC MyHealth

MyHealth is a one-stop shop for managing your health. UPMC Health Plan, 888.876.2756. upmchealthplan.com.

The Wellness Chef Chef Colombe Fruehauf teaches the importance

of understanding which foods best enhance optimum functioning and healing. 724.238.2271. thewellnesschef.co.

YMCA

Offering programs that build a healthy spirit, mind and body for all. 420 Fort Duquesne Blvd. Suite 625, Downtown. 412.227.3800. ymcaofpittsburgh.org.

Photograph by Cayla Zahoran.

WINERIES Arsenal Cider House & Wine Cellar, Inc.

High quality, artisan-crafted adult beverages in a historic and nostalgic atmosphere. 300 39th St., Lawrenceville. 412.260.6968. arsenalciderhouse.com.

Christian W. Klay Winery

Award-winning wines and a restored 1880s barn, private events. 412 Fayette Springs Road, Chalk Hill. 724.439.3424. cwklaywinery. com.

DreadNought Wines

From casual tastings and specialty wine education classes, to its Wine of the Month Club, this Strip District shop is a oneophile’s fantasy. 2013 Penn Ave., Strip District.

800.565.2816. dreadnoughtwines.com.

Gervasi Vineyard

Providing the total vineyard experience, featuring a bistro, winery, marketplace, cucina, and villas. 1700 55th Street NE, Canton, Ohio.

330.497.1000. gervasivineyard.com.

Glades Pike Winery

Twenty-plus varieties of award-winning wines.

2208 Glades Pike, Somerset. 814.445.3753. gladespikewinery.com.

Greendance Winery

A variety of wines from reds and white to blushes. 306 Deerfield Road, Mt. Pleasant.

724.547.6500. greendancewinery.com.

J&D Winery

Focused on making small batches of the highest quality wine by using a variety of American and French Hybrid grapes. J&D Cellars, 290 Roupe Road, Eighty Four.

724.579.9897. jndcellars.com.

Kavic Winery

Only locally grown grapes go into these ward-winning wines. 1013 Campbells Run Road, Carnegie. 412.279.9463. kavicwinery.net.

La Casa Narcisi Winery

Sample dozens of wines, enjoy dinner at La Vité Ristorante, or host your next banquet event.

4578 Gibsonia Road, Gibsonia.

724.444.4744.narcisiwinery.com.

Pittsburgh Winery

Pittsburgh Winery uses a traditional, minimalist approach to winemaking. Each season varies, but the primary focus over the past 14 years has been premium California grapes sourced from Sonoma, Napa, Lodi, and Suisun Valley. 2815 Penn Ave., Strip District. 412.566.1000. pittsburghwinery.com.

“Dine with Papa in Paris”

Special Father’s Day Brunch June 16 10am-4pm reservations recommended

Presque Isle Wine Cellars

Whether you’re on the hunt for a great table wine or the supplies to make a batch yourself, this wine cellar has you covered. 9440 W. Main Road, North East. 814.725.1314. piwine.com.

Volant Mill Winery

Offering wines crafted from the fruits of Western Pennsylvania. 1129 Main St., Volant. 724.533.2500. 535 Adams Shoppes, Mars. 724.591.5699. 1714 State Route 30, Clinton. 724.889.3438. 1891 B Leesburg Grove City Road, Mercer. 724.748.4147. volantmillwinery.com

Best French Restaurant 2011, 2012 + 2013 -Pittsburgh Magazine

Ph. 412.404.8166

Available for private parties and special events

6018 Penn Circle South • Shadyside • www.paris66bistro.com

Vanilla-infused pineapple vodka.

Get the details on page 30.

Photograph by Cayla Zahoran.

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Last Bite

¡hot tamales!

By Lauren Schmeer | Illustrations by Allie Wist

Turn up the heat with this index of popular peppers

• BELL • Most bell peppers begin green and ripen into shades of yellow, orange, and red with increasing sweetness, but our local farms also grow white, purple, and “chocolate” varieties.

• SERRANO • The heirloom hidalgo serrano pepper is “ hotter than a jalapeño, has been described as almost fruity, and is perfect for salsas and hot sauces,” says Rockacy.

• CUBANELLE • “This is a sweet, mild Italian pepper, typically harvested when light yellow-green. It can be stuffed, fried, roasted, or pickled,” says Parker.

• HABAñERO • A fiery option, also know as the Scotch Bonnet, in red, yellow, or orange. The Fatalii heirloom variety from Churchview Farm is a “lovely, vivid yellow” with “crazy, floral heat,” says owner Tara Rockacy.

• CAYENNE • The cayenne pepper is harvested while red and is frequently dried and ground into powder. “They’re as good fresh or dried,” says Darrell Frey of Three Sisters Farm.

• JIMMY NARDELLO • “A slender, red roasting sweet pepper that looks hot, but is not. It’s so sweet and tasty that kids (and their parents) eat them raw on the farm like they’re candy,” says Randy Morris, owner of Morris Farm.

• SWEET BANANA • “A bright yellow pepper with a mild, sweet, and slightly tangy flavor,” says Johnny Parker of Edible Earth Farm. He serves these warm, stuffed with Italian sausage and cheese.

• POBLANO • “Poblanos have moderate heat, are easy to stuff, and have a good, pungent, green pepper flavor,” says Zeb Bartels of Clarion River Organics. He makes Chiles Relleños with them and also dries the peppers to make anchos.

• HUNGARIAN HOT WAX • This is a mild to hot pepper that ripens from yellow to red. “We like to sauté these and eat them with tahini on rice cakes, add them to pizza, scramble with eggs, or chop for raw tomato salsas,” says Frey.

• jALAPEÑO • Great for salsas, canning, frying, and stuffing, the seeds hold the heat in this versatile chili pepper.

• ANAHEIM • The Anaheim pepper’s thick skin makes it perfect for roasting.

Clarion River Organics also dries these mild chili peppers to make Chile Seco de Norte.

• paprika • We’re most familiar with this pepper in its dry, ground form, but try a fresh paprika pepper from Clarion River Organics for that smoky, sweet taste in the raw.

Refrigerator-Pickled Peppers

Stuffed Jalapeños Wrapped with Bacon

Slice hot peppers, and place in a half-gallon jar. In a large pot, combine 8 cups of cider vinegar and 2 teaspoons salt. Optionally, add oregano, garlic, or dill, depending on your taste. Bring to a boil. Pour the hot vinegar over the peppers until all peppers are covered. Let cool and store in the refrigerator.

Halve 12 jalapeño peppers, and remove seeds (gloves recommended).

Spread 8 ounces of cream cheese on the halved jalapeños. Wrap with bacon and secure with a toothpick. Place peppers on a hot grill.

Cover and reduce heat to medium. Cook until bacon is crispy.

By Darrell Frey, owner of Three Sisters Farm

By Johnny Parker, owner of Edible Earth Farm

Churchview Farm, 3897 Churchview Ave., Baldwin. 412.496.5623. churchviewfarmpgh.com. / Clarion River Organics, 824 Whitmer Road, Sligo. 814.771.7013. clarionriverorganics.com. / Edible Earth Farm, Route 62, Tionesta. 814.303.9663. edibleearthfarm.com. / Morris Farm, 110 Slebodnik Road, Irwin. 724.446.3521. morrisorganic.com. / Three Sisters Farm, 134 Obitz Road, Sandy Lake. 724.376.2797. bioshelter.com.

local farming.

always in season.

Whole Foods Market is proud to be part of the local flavor. And for us, it all begins with the local farmers who support sustainable agriculture practices. The kind that protect our environment, our resources and that remind us all that the steps we take today will improve our planet for generations to come. The more local farmers we have, the more delicious food for our customers to enjoy. And for us, that’s what being part of the local flavor is all about.

For more information, please visit wholefoodsmarket.com

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10576 Perry Highway, Wexford, PA 15090 | 724.940.6100 5880 Centre Avenue | Pittsburgh, Pennsylvania | 412.441.7960

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It’s our calling.

Proud to be named ICMI Global Call Center of the Year.

We don’t set out to win awards. But when you put the needs of customers first, accolades come naturally. That’s why we’re proud to receive this award, which includes past winners such as New York Life and CareerBuilder.com.

UPMC Health Plan is committed to providing our members with only the best in live customer support through a health care concierge. The result has been countless positive experiences for our callers. And one huge honor for us.

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