yumpittsburgh

Finds from the Firehouse

Saturday mornings are always bumping in the strip. Folks from W.Pa. know this is the place to go when you want to get the best ingredients for celebratory meals. During the growing season, the strip is also home to one of the region’s best farm markets, the Farmers at the Firehouse. This market is producer only with high quality local, seasonal produce, meats, bread and dairy products, many of which are certified organic or naturally grown.

Today was no exception, Yum arrived as early as is possible with  a toddler in tow, a mere 45 minutes after the opening bell but all the eggs had been snatched up by the early birds. There was plenty of other gorgeous food to be had. It is so fantastic to be able to get all of the major food groups at a market.

Shopping is half the fun, cooking is the other half. Here’s what Yum bought and cooked. Recipes and pictures follow…

Local Mushroom Saute:

Assorted mushrooms from Mushrooms for Life

Candy onion from Blue Good Farms

Gewerttraminer from Oakspring Winery in Altoona

Rough chop all and saute onions in a bit of butter for a few minutes. Add mushrooms, a splash of white wine, salt and pepper.

Braised mixed greens

Mixed chard, kale and garlic from Silver Wheel Farms

Sautee garlic in olive oil, add greens, 1/2 cup of grape juice, salt and pepper. Cover with lid and braise for 15 mintues, adding water as needed.

Serve these two with multi-grain bread from Meditterra Bakery, slathered in herbed chevre from Paradise Gardens and Farm.

Fresh Salsa

4 peppers (carmello, poblano, bell varieties) from New Life Farm

2 cloves garlic, from Silver Wheel Farm

2 large tomatoes (from garden!)

1 lime

cilantro, basil, oregano

oil

Finely chop all vegetables. Squeeze juice of lime, 2 T. oil and spices to taste. Let stand for 1 hour to mix flavors.

YUM!