An ideal candidate will be outgoing, able to work independently, and detail-oriented. Must be willing to pitch in with non-driving tasks, including packing CSA boxes and helping with our farm stands. Must be able to lift at least 50 pounds, and have reliable transportation to our warehouse in Larimer.
This is a great opportunity to work with local farmers, Pittsburghs best restaurants, and all of our loyal customers. And it’s a great way to get to know Western Pennsylvania!
Please send a resume and cover letter – along with any questions you might have – to firstname.lastname@example.org. Position available ASAP.
Welcome to week #15 of the Harvest Share!
A note on share routes: We divide deliveries into two routes for box planning and distribution purposes. See below for a list of locations by route. Once you find the route that visits your pick-up location, scroll down to see what will be in your box!
Let Us Eat: Grow Pittsburgh Benefit at Root 174
September 12th 5pm-11pm
On the second Thursday of every month, check out a fabulous Pittsburgh restaurant, eat great food, and support Grow Pittsburgh in the process! Ten percent of sales from each night will be donated to our organization!
Keep in mind, there are no prix fixe meals or hidden costs – just come out to these restaurants on the date listed below and 10% of anything you order will be donated to Grow Pittsburgh!
We are so grateful to these restaurant supporters for hosting a delicious dinner in our honor and showing their commitment to local foods and to our mission.
For more information on this event, visit Grow Pittsburgh’s website here!
Asparagus Route Pick Up Locations
Monroeville, Churchill, Green Tree, Dormont, Mt. Lebanon- Briarwood, Whitehall, Mt. Lebanon- Woodhaven, Mt. Lebanon- Eden’s Market, Bridgeville, Greenfield, Sq Hill- Forward Ave, Sq Hill- Bartlett, Chatham University, Sq Hill- Fair Oaks, Shadyside, Friendship, Scott
Zucchini Pick Up Locations
Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, Marty’s Market, North Side- Children’s Museum, North Side, B Gourmet, Avalon, Cranberry-Westinghouse, Bellevue, Ross Twsp, North Park- RAW Training, Bradford Woods, Restaurant ECHO, Google, Oakland- Apple, Oakland- The Porch, Schenley Farms, Downtown- Gulf Tower, Highmark, PNC One, South Side, Steelers Training Center, Eat n Park Hospitality, Animal Nature, Edgewood, Regent Square, Point Breeze, East End Brewing, Oakdale, Indiana, Franklin Park
Bi-Weekly Member Info
Odd week pick-up dates: September 11 & 25, October 9 & 23, November 6.
Even week pick-up dates: October 2, 16 & 30, November 13
*dates in bold include Flower share deliveries
This is an ODD week.
THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
1/3# arugula, Nu Way Farm
beet bunch, Nu Way Farm
zucchini, Kistaco Farm
eggplant OR cherry tomatoes, Kistaco Farm
2# PA simply sweet onions, Crighton’s Farm
1.5# prune plums, Dawson’s Orchard
1/2 pint blackberries, Dawson’s Orchard
2# roma tomatoes, Matthew’s Family Farm
1.5# red potatoes, Weeping Willow Farm
1 red/1 green carmen pepper, Weeping Willow Farm
*Click on link for an image of the item*
**Please note that some boxes will get an acorn squash instead of delicata**
Marinated Tomatoes with Summer Savory
- 3 tomatoes, cut into 6 wedges (about 1 pound)
- 1/4 cup fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon extravirgin olive oil
- 1/2 teaspoon chopped summer savory
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 garlic clove, minced
- Place the tomato wedges in a medium bowl.
- Combine lemon juice and remaining ingredients, stirring with a whisk. Pour dressing over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally. Serve with a slotted spoon OR on toast.
Roasted Delicata OR Acorn Squash
- 1 delicata OR acorn squash
- 1 tbsp olive oil
- salt and freshly ground pepper to taste
1. Preheat oven to 400*F.
2. Slice both ends off of squash. Cut in four thick rounds, and then hollow out seeds. I use a grapefruit spoon for this.
3. Cut each of these rounds in 1/3 to 1/2 inch slices (I believe I got 12 slices from my squash). Try to make them mostly uniform so they cook evenly.
4. Drizzle with olive oil (use your hands to get it evenly coated) and season with salt and freshly ground black pepper.
5. Roast for ten minutes, flip each slice over, and continue to roast for another 10 minutes. You could reduce the time a bit if you don’t want as much color as I have on mine. Just make sure you roast long enough so that the squash is tender.
6. That’s it. Enjoy!
- 1/2 pound scrubbed small beets
- 1 pound tomatoes
- 1/2 pint cherry tomatoes (optional)
- 2Tablespoons crumbled feta
- 2 Tablespoons fresh cilantro leaves
- 2 Tablespoons extra-virgin olive oil
- Salt and pepper
Click here for some more recipe ideas from our pinterest page! If you have favorite recipes online, please let us know so we can add them to our Pinterest page. Contact email@example.com with the links!