Time for Winter CSA Season

It's time to sign up to receive greens, potatoes, eggs, cheese, honey and more local food throughout the winter.


Photo by David Schmitt on Flickr
 


TIME FOR WINTER CSA ENROLLMENT

It's sad to think that the days of making strawberry shortcakes, peach tarts and other summertime treats are over. But with fall's arrival comes a fresh batch of in-season produce and, lucky for us, some local farms are offering CSA enrollment right now!
 
Favorites like Penn's Corner Farm Alliance and Blackberry Meadows are allowing 'Burghers to get in on the latest in locally grown (and produced) goods; we're talkin' eggs, kale, honey and so much more.
 
For specific details regarding CSA signups including size of share, pick-up sites and more visit the respective websites for full details.
—Kristina Martin, PM Associate Editor


SEASONED CHEF KEEPS THINGS GOING AT HYEHOLDE

Celebrating its 75th anniversary this year, Hyeholde in Moon Township offers refined fare in a matchless setting. We caught up with executive chef Jim Brinkman to learn about his culinary techniques and more.
 
Hyeholde has existed for 75 years, yet there are folks who still haven’t dined there. What would you tell someone who hasn’t visited?
Some people think Hyeholde is only for special occasions. We want people to think of it as a warm, down-to-earth place where you can have supper and get as much or as little attention from the servers as you want. I also think it’s very reasonably priced.

What’s new at Hyeholde?
I’m really excited about our new outdoor patio. It has a fireplace and a grill. We are going to offer elk and filet burgers on homemade brioche buns, grilled salmon salad, local chicken — and everything will be less than $15. I envision it as a really relaxing place in the summer, and in the fall, you can wear a jacket and drink hot cocoa near the fire. A good place to forget about the world.

What’s new in your cooking practice?
Right now, I’m really into using interesting salt. I’ve been purchasing Himalayan pink salt blocks. You use a salt block like a cast-iron pan; if you heat it to a high temperature and sear foods on it, it imparts a saltiness that’s very earthy. It works for fish, meats and poultry.

For more on Hyeholde, check out our Dish column.
—Valentina, PM Restaurant Critic


LEBANESE FOOD FESTIVAL OFFERS CLASSICS

You'd be hard-pressed to find a 'Burgher who doesn't like food festivals. After all, what's not to love — ethnic fare, live music, games and more? Exactly.
 
The good news is that there's one taking place this weekend — the Lebanese Food Festival at Our Lady of Victory Maronite Church — where you can find plenty of classics. Lamb kabob platters, falafel wraps and tabouli are just some of the mouthwatering dishes that will be served up this weekend.
 
Bonus: If you've got a hankering for some of this grub but can't wait around while it's made, orders can be submitted online in advance.

(Our Lady of Victory Maronite Church, 1000 Lindsay Road, Scott Township; festival runs Friday through Sunday; free parking and admission; pghlebanesefestival.com)
—K.M.

Categories: PGHeats