My first CSA delivery came yesterday! I’m really excited to participate in Community-Supported Agriculture this year. Supporting local farms by subscribing to a weekly delivery of fresh produce and farm products is something that I first tried a few years ago with Kretschmann Farm. At the time, budget reasons kept me from continuing for a second year, but now I’m doing it again and splitting the share with a friend. In the past 5 or so years since I first did a CSA, the number of farms to choose from seems to have grown from just a couple of options to nearly a dozen! I’m glad to see that it’s become so popular.

It took us ages to decide on which one to pick, as each one looked so good (not to mention pretty similar). Since I’d already tried Kretschmann’s, I wanted something different, and after one too many long debates, we finally settled on Penn’s Corner Farm Alliance. They had some great reviews from others, a good variety of products from several different farms, and a long share season of 30 weeks (most others are 20-25).

This inaugural package was very much representative of the early season - in other words, there isn’t much growing yet. :) To make up for the lack of produce, we got a block of tasty grass-fed cheddar from Northeast Pastures, a dozen free-range eggs from Nu Way Farm, a quart of fantastic apple cider from Kistaco Farm, and a sack of potatoes. There was also a bag of mixed baby greens and a few sprigs of rosemary, as well as a wee parsley plant. I’d been feeling a bit of unease about the possibility of lettuce overload in the early season, so I’m really pleased to be getting other farm products like the cheese and eggs.

If you live in Pittsburgh, it’s not too late to sign up for some of the other CSAs that start later in the year, like the Penn’s Corner 20 week share, Dillner Family Farm, or Kretschmann’s. The website for Slow Food Pittsburgh also has a list with other farms that may still be taking subscriptions. I realize that participating in a CSA is for many people an unaffordable luxury, but if you have the budget, I think it’s definitely worth it. If you can’t do a CSA but want to support local farmers and enjoy tasty, locally-produced foods, there are several farm markets in Pittsburgh that have pretty good prices and appear in various locations throughout the city. The season for the city markets starts on May 12 - that’s only a month away, and will be here before you know it!

Eating in Pittsburgh | 1 Comment »

So, we all know I’ve done a bit of whining about how I don’t like cupcakes. I’m not keen on frosting, or overly sugary things, blah blah blah. Well, I recently learned something important (and also rather obvious): lots of other people do like cupcakes, so maybe I should just keep my big mouth shut, eh? The month of March was outrageously busy for many reasons, one of which was my starting a new job. My charming co-workers found out about the blog and had kindly been asking me several times a day when I would bring in baked goods for them. After enquiring about what kind of goods they like, it was revealed that cupcakes are universally adored in this place, so it was only in a very small voice that I muttered something about not really liking the dang things.

Still, since I’m very lucky to have such totally awesome coworkers that are all extremely interesting and fun and the best people to work with ever (hi guys!), and as one of them also had a birthday last week, I swallowed my pride and made a batch.

Although the cupcakes look hale and happy in the picture, they almost didn’t happen - on the night I’d planned to bake them, my oven stopped working (and it still hasn’t been fixed, grumble). Not to be daunted, I found a small thermometer and stuck it in my old and slightly rusted toaster oven and hoped for the best, baking 6 at a time and checking anxiously for fear of over- or under-cooking them. To my great relief, it worked: the cupcakes turned out moist and just right. I’m glad I used a particular batter recipe that’s just the sort of foolproof kind that won’t succumb to unexpected events like broken ovens and fluctuating toaster oven temperatures. It’s a plain chocolate with some mini chips tossed in for extra chocolate flavor, and the strawberry frosting is a very quick old-fashioned style, based on the kind used at Magnolia Bakery. The poor birthday girl at work had spent part of the week at home tending to her sick son, then catching the flu herself, and on top of that also getting conjunctivitis, so I couldn’t help but try cheering her up with an artistic representation of pinkeye, thanks to strawberry season and some extra chocolate chips. :)

I will probably only use these recipes again when resources are scarce, but they’re very good for last-minute cupcake needs or for making with young children who want to help measure and mix. Most importantly, the cupcakes were enjoyed by all - yes, even me!

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Baking | 9 Comments »