New Farmers Market Comes to Beaver County
Bridgewater Farmers Market offers 30 varieties of apples, goat-milk fudge, lotions and soaps, homemade pasta and sauce.
Photo by Emily Testa on Flickr
New Farmers Market Added in Beaver County
It’s not officially summer until June 20, but the weather lately could've fooled us. As summer begins, so, too, does the farmers market season.
Locals have their go-to spots — some of which have been around for years — but it’s always nice when others are added to the mix. Take the newest on the scene, Bridgewater Farmers Market, for example.
This mid-week market opened this week and will take place each Wednesday through Nov. 14. Started by a group of farmers from Beaver County who were longing to collaborate — including Rosemary Stidmon from Enon Valley Garlic — the market offers a wide array of items that go beyond traditional produce (but those will, of course, be available, too): 30 varieties of apples, goat-milk fudge, lotions and soaps, homemade pasta and sauce, 30-plus garlic varieties of garlic, and much more.
There are already 12 vendors on board — but it looks as though more will be joining in on the fun. So while you're searching for great hostess gifts for upcoming parties — or fabulously fresh ingredients for summertime dishes — why not make the trek to Bridgewater?
(Bridgewater Farmers Market, corner of Bridge and Market streets, Bridgewater; Wednesdays through Nov. 14 from 4-7 p.m. Info: 724/336-0501)
—Caitlin Restelli, PM Editorial Intern
Pekarcik Wows, Receives Chef of the Year Honor
Brian Pekarcik is a perfectionist. Each day, he and his staff discuss what happened the night before at his restaurants Spoon and BRGR Bar (now with a second location in Cranberry Township), and how they can improve. The menu at Spoon is small, so Pekarcik, 37, views each item as a valuable commodity.
Pekarcik’s extremely conscious of the economy; thus, he aims for Spoon to be upscale but not pretentious. “Chefs must challenge themselves to create dishes with a price range so that a less-expensive dish doesn’t mean you have to sacrifice quality or creativity,” he says. This strategy has clearly paid off, since some customers eat at Spoon more than once a week (or at least alternate between Spoon and BRGR, a high-end burger joint).
The success of BRGR has also been pleasing to Pekarcik, who feels pressure to make his patrons the “best damn burger ever” after they've waited about 60 minutes for a table during weekends.
Looking at his achievements, Pekarcik’s quick to credit his “tremendous” team and his loving wife, Jessica, whom he calls the “glue” of the home they share with their three young children — ages 6, 4 and 4 months.
Having returned from California nearly five years ago, Pekarcik is proud to be cooking in Pittsburgh at a time when so many young chefs are opening their own restaurants. The friendship and support of his peers have inspired him and added to his Pittsburgh experience.
For more of our 25 Best Restaurants coverage, please visit pittsburghmagazine.com/25best.
(Brian Pekarcik of Spoon, 134 S. Highland Ave., East Liberty; 412/362-6001, spoonpgh.com)
—Valentina, PM Restaurant Critic
Fresh, Light Salads Abound at Bartram
Eat light — and bright! — with salads from Bartram House Bakery — like the delicious apple cashew salad, full of crisp and crunchy favorites. Featuring fresh baby spinach, Macintosh apples, whole cashews and a sweet homemade vinaigrette, you’ll find the healthy treat at both area locations.
Looking to include seasonal favorites in your homemade creations? Experiment with seasonal flavors at home — like topping your salads with nectarines, goat cheese and pine nuts.
(4120 Washington Road, McMurray, 724/260-0702; 2000 Village Run Road, Wexford, 724/719-2442, bartramhousebakery.com)
—Kate Chynoweth, PM Food Editor