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They are neighbors and friends. Families and individuals. People ready and willing to come together and make a difference. To make the places we call home, better places for all. At Highmark we salute this spirit of giving back and are proud that the ideals of community service, philanthropy and volunteerism are so deeply woven into the fabric of our company and our employees.
®
Welcome to our 5th Annual Conference!
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Friday Schedule .................................................. pgs 6-9Saturday Schedule ............................................. pgs 10-13Exhibitor List ...................................................... pgs 14-18Food Tasting Exhibitor List ................................. pgs 20-21Local Food Recipes ............................................ pgs 23-36
Table of Contents
Eating fresh local food year-round can be a challenge for residents of Southwestern Pennsylvania. Opportunities to do so can be realized with knowledge and preparation.
Our 5th annual conference is aimed at educating consumers about the methods of growing, sourcing, cooking and preserving locally grown food. It’s good for our health and keeps our local economy strong.
Farm to Table Pittsburgh is part of a family business that is dedicated to empowering consumers to make smart choices concerning the direction of their health.
We’d love to hear your feedback! Stop by the American HealthCare Group booth or look for our online post-event survey.
Thank you to our sponsors
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Thank you to our sponsors
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Friday Schedule
10:30am S Nutrition, Food & Fitness – Small Changes. . . Big ResultsMari V. Musial & Kelly Snyder, Family & Consumer Sciences Dept, North Hills School District
D Fabrication of Whole Chicken, Utilization of Chicken Parts & Types of ChickenChef Mike Lamantia, Parkhurst Dining
K Make Your Own CookbookErika Ninos, Chatham University
11:30am S Why Now is the Time to go SolarBrad Yocum, Astrum Solar
D Preserving the Harvest…Options Beyond CanningRhonda Schuldt, Local Goodness
1:00pm S Food, Farming and FamineCody Holmes, Rockin H Ranch Author, “Ranching Full-Time on Three Hours a Day”
Speakers - Demonstrations - Kid’s Activities
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Building a healthy
future
www.upmchealthplan.com
Master of arts in Food studiesThe inaugural program of Chatham’s
School of Sustainability and the Environment
Woodland Road • Pittsburgh, PA 15232
800-837-1290 • [email protected] • chatham.edu/mafs
Friday Schedule
1:00pmD Hot Water Bath Canning & Pressure CanningChristine Tomasky, Kathleen Shearer, Lisa Adams, Rosary Acres
K Squiggly, Wiggly Worms & CompostingErika Ninos, Chatham University
2:30pm S Traditional Diets and Raw MilkSally Fallon, Weston A. Price Foundation
D How to ferment anything! The practice and health benefits of natural food fermentationScott Grzybek, Zukay Foods
K Cooking Up Some (Veggie) FunErika Ninos, Chatham University
3:30pm D Bone Broths Maureen Diaz, Chapter Leader
K Applesauce and Newspaper Pots!Joshua Burnett, Grow Pittsburgh
Speakers - Demonstrations - Kid’s Activities
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Saturday Schedule
10:30am S Shiitake Mushroons: Growing, Harvesting and PreparingClaire and Rusty Orner, Quiet Creek Herb Farm
D Cooking with Seasonal FoodsChef Lisa Ferguson, Fabled Table
K Make Your Own CookbookErika Ninos, Chatham University
11:30am S Our Sustainable Food SupplyPatty DeMarco, PhD, Director, Rachel Carson Institute, Chatham University
D Plants not Pills: How Foods Fight Cancer Cooking ClassLeah Lizarondo Shannon, The Cancer Project
Speakers - Demonstrations - Kid’s Activities
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\8116 Arlington Boulevard, Suite 263Falls Church, VA 22042
WWW.FARMTOCONSUMER.ORG
THERE'S STRENGTH IN NUMBERS!
Problems with Inspectors?Harassed About Raw
Milk Sales?Exploring Direct Farm Sales?
Westinghouse and its more than 15,000 global employees are proud of the work we are doing to develop advanced carbon-free nuclear power options to meet the world’s energy needs. Westinghouse technology will help provide future generations with safe, clean and reliable electricity.
Check us out at www.westinghousenuclear.com
Energizing the world for 125 years
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Saturday Schedule
1:00pmS Eating Local All Year Long in Western PennsylvaniaDavid Eson, Isidore Foods
D Plant Based Nutrition, Raw and Living FoodsMandi S. Babkes MNH, HHC, AADP, Raw and Living Foods Chef
K Cooking Up Some (Veggie) FunErika Ninos, Chatham University
2:30pm S Heritage Livestock Breeds: What They Are, Why They Matter & How to Find ThemEmily Stevenson, Pleasant Valley Farm
D Food Blessing MeditationDorit Brauer, Meditation Teacher
K Food for Life Kids: A Cooking Class for the Little OnesLeah Lizarondo Shannon, The Cancer Project
Speakers - Demonstrations - Kid’s Activities
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Conference ExhibitorsAstrum Solar | 800-903-6130 | Annapolis JunctionAllegheny Co. Conservation District | 412-241-7645| PittsburghAllegheny Co. Health Dept. WIC Program | 412-350-7238| PghAmerican HealthCare Group | 412-563-8800| PittsburghAnimal Welfare Approved | 202-546-5292| AlexandriaAs I am Naturals | 412-965-0435 | Allison ParkBean Catering | 724-816-9374| PittsburghBuilding New Hope | 412-421-1625| PittsburghBBQ Stu’s | 412-673-6457 | McKeesportChatham University| 412-365-1125 |PittsburghChristian W. Klay Winery| 724-439-3424| Chalk HillClarion River Organics | 814-771-7013 | SligoCommunities Alliance for Responsible Eco-Farming (CARE)| 717-249-5629| CarlisleCrazy About Hummus!| 717-330-1865|Camp HillDaisy Mountain Naturals| 304-482-1353| WalkerDillner Family Farms| 724-444-6594| GibsoniaDorothy’s Candies| 412-678-2723| White OakEcoCents| 412-867-0946| PittsburghEdible Allegheny| 412-431-7888| Pittsburgh Emerald Valley Artisan Cheese| 724-323-3324| Scenery HillEverdry Waterproofing| 724-538-1600| Evans City14
www.pghcitypaper.com
PICK ONE UP TODAY
Feingold Association of the US| 631-369-9340| Rocky Point, NYGiant Eagle| 412-963-6200| PittsburghGreen over Green| 412 310-3503| PittsburghGutter Helmet Systems| 724-733-2800| PittsburghHahn Natural Foods | 412-337-1671 | New WilmingtonHot Pepper Wax| 800-627-6840| GreenvilleHumana Vision & Dental Services| 412-508-8965 | PittsburghJuice Heaven| 412-758-3269| SewickleyLancaster Trading House, Inc| 717-684-9808| LancasterLucky Penny Creamery| 330-715-4140| Kent, OHM&M Robertson Farms and Greenhouse|814-358-2882| SligoMcGinnis Sisters Special Food Stores|412-884-2323| PittsburghMt. Lebanon Uptown Farmers’ Market|412-531-9593|PghNational Health Federation| 412-828-9542| VeronaNorth Hills Community Outreach| 412-487-6316| Allison ParkPA Women’s Agricultural Network|814-863-4489|University Pk.PASA| 412-365-2985| Richland TownshipPaul Bunyan’s Maple Syrup| 814-233-6695 | RockwoodPenn St. Cooperative Extension|814-863-8645|University Pk.Pittsburgh Alternative Health|412-563-2040|PittsburghPittsburgh City Paper| 412-316-3342| Pittsburgh
Conference Exhibitors
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Pittsburgh Original Sports Sauce| 412-398-6950| PittsburghPleasant Valley Farm| 814-755-3911| TionestaPlum Run Winery Inc| 724-785-5191| BrownsvillePretzel Crazy| 412-526-1300| PittsburghQuiet Creek Herb Farm and School of Country Living| 814-849-9662| BrookvilleRachel Carson Homestead Association| 724-274-5459| SpringdaleRobinson Chiropractic| 412-706-7129| PittsburghRosary Acres| 724-516-3187| BolivarTABLE Magazine| 412-362-1211| PittsburghTurner Dairy Farms| 412-372-2211| PittsburghUpper Cervical Health Centers|724-772-7060| Cranberry Twp.Villa Maria Farm| 724-964-8920| Villa MariaWe Add Up| 800-401-9195 | Willoughby, OHWeatherbury Farm| 724-587-3763| WashingtonWeston A. Price Foundation & Farm-to-Consumer Legal Defense Fund | 202-363-4394| Washington, DCWomen for a Healthy Environment|412-420-2290| PittsburghYour Family Cow/The Family Cow|717-729-9730| ChambersburgZukay Live Foods| 443-655-7074| Elverson
Conference Exhibitors
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Food Tasting Exhibitors
Autumn Restaurant, Nemacolin Woodlands Resort
BBQ Stu’s
Building New Hope
Briar Valley Vineyards & Winery
Burgh Bees
Cherry Valley Organics
Christian Klay Winery
Clover Creek Cheese Cellar
Dorothy’s Candies
Fabled Table
Franktuary
Great Lakes Brewing
Isidore Foods20
The Food Tasting takes place Friday night from 5-8pm. Tickets are purchased separately.
Visit the registration desk to learn more!
Hempzel Pretzel’s
Jamison Farm
Parkhurst Dining
Pekin Paradise
Pleasant Valley Farms
Plum Run Winery
Pretzel Crazy
Quiet Creek Herb Farm & School of Country Living
Quiet Storm Café and Catering
Right by Nature
Rosary Acres
Sitos
The Baklava Company
Truly Wize Gluten & Casein Free Bakery
Turner Dairy Farms
Windy Ridge Dair
Food Tasting Exhibitors
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Local Food Recipe Collection
After the event you will be armed with resources, local food products and a lot of great ideas.
Put your excitement into action by whipping up some of the recipes that were submitted by this year’s exhibitors.
You can find more exhibitor recipes on the Farm to Table Pittsburgh website: FarmToTablePA.com
Free Form Artisan Loavesfrom Rosary Acres
Ingredients
DirectionsThis is a great loaf for all you Ciabatta lovers!Dissolve yeast in warm water. Add water/yeast combo to flour/salt combo. Mix with heavy spoon. This is a wet dough. Cover and let rise for 2 hours. Turn dough out onto floured surface, and fold over several times. Divide into two pieces and form each into a football shaped loaf.Put on greased cookie sheet or baking stone and let raise another hour. Score if desired and bake in a 450 ° oven for 25 minutes. Hint: for a nice crust on breads “proof” your oven by setting an empty metal cake pan on the top rack. When it is time to bake the bread, carefully pour a cup of water into pan. It will sizzle! Leave it in the oven while your bread bakes. The steam really helps a nice, thick crust to form.
3 cups of warm water2 tbsp. of yeast.6 ½ Cups of unbleached Swany White Organic flour, or your 50/50 proof organic bread flour1 tbsp. of Real salt
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Shadyside
RobinsonSouth Hills
MarketDistrict.com Kingsdale
14369
Local Seasonal Recipes
•2cupsbabyarugula,rinsed•3lbs.heirloomtomatoes,assortedcolorsandsizes
• 1/2redonion,thinlyshaved•1/4lb.ParmigianoReggiano®,shaved
•3Tbsp.Leccinooliveoil• 1-1/2Tbsp.whitebalsamicvinegar•Koshersaltandfresh-groundpeppertotaste
Heirloom Tomato SaladCompliments of Chef John Gruver Serves:6-8Prep Time: 25min.
Ingredients:
Directions:Arrangearugulainthecenterofalargeplatter.Slicetomatoesinto1/4-inchrounds.Arrangebystaggeringtomatoesatoparugula.ScattershavedonionandParmigianoReggianoovertopofsalad;drizzlewitholiveoilandbalsamicvinegar.Seasonwithsaltandpepper.
Chef’s Tip:UseavegetablepeelertoshaveribbonsofParmigianoReggiano.
Ingredients:•2-1/2lbs.mediumred-skinpotatoes,rinsedandcutinto1/2-inchcubes
•1/2cupwhitevinegar•3/4cupapplecidervinegar•1/2cuphoney•1/2cupDijonmustard•2-1/2tsp.chilipowder•2-1/2tsp.celeryseed
•2-1/2tsp.koshersalt•1tsp.crackedblackpepper•1/4cupcanolaoil,divided•1bunchfreshkale,cleaned,ribsremoved,roughlychopped
•1largeredonion,thinlysliced•2Tbsp.all-purposeflour•Saltandpeppertotaste
Potato and Kale SaladCompliments of Chef Ben D’AmicoServes:6-8Prep Time: 60min.Cooking Time:55min.
Directions:Bringpotatoestoaboilinalargepotofwaterandcookuntiltender,about20-25minutes.Drainpotatoesimmediatelyandsetaside;cooltoroomtemperature.Whisktogetherthevinegars,honey,mustard,chilipowder,celeryseed,koshersaltandblackpepper.Inalargesautépan,heat2tablespoonsofcanolaoilovermedium-highheat.Oncehot,addchoppedkaleandsautéuntilslightlytender,about3-5minutes.Removekalefrompanandsetaside.Addremainingoilandslicedonionstopan.Sautéuntiltranslucent,about5minutes.Addflourandcooktogether,stirringtocreatearoux.Oncethickened,adddressingmixture.Bringtoaboilandreducetoasemi-thickdressing,about10minutes.Removefromstoveandallowtocoolfor5minutes.Pourdressingoverpotatoesandtosswithkale.Seasonwithsaltandpepper.Servewarm.
Heirloom Tomatoes from Walnut Ridge Vineyard & Farm in Avella, PA
Ben D’Amico
Passionate Farm to Table supporter
John GruverPassionate Farm to Table supporter
QUALITY FOOD
FROM
LOCAL PRODUCERS
F_14369.indd 1 3/4/11 12:22 PM
Shadyside
RobinsonSouth Hills
MarketDistrict.com Kingsdale
14369
Local Seasonal Recipes
•2cupsbabyarugula,rinsed•3lbs.heirloomtomatoes,assortedcolorsandsizes
• 1/2redonion,thinlyshaved•1/4lb.ParmigianoReggiano®,shaved
•3Tbsp.Leccinooliveoil• 1-1/2Tbsp.whitebalsamicvinegar•Koshersaltandfresh-groundpeppertotaste
Heirloom Tomato SaladCompliments of Chef John Gruver Serves:6-8Prep Time: 25min.
Ingredients:
Directions:Arrangearugulainthecenterofalargeplatter.Slicetomatoesinto1/4-inchrounds.Arrangebystaggeringtomatoesatoparugula.ScattershavedonionandParmigianoReggianoovertopofsalad;drizzlewitholiveoilandbalsamicvinegar.Seasonwithsaltandpepper.
Chef’s Tip:UseavegetablepeelertoshaveribbonsofParmigianoReggiano.
Ingredients:•2-1/2lbs.mediumred-skinpotatoes,rinsedandcutinto1/2-inchcubes
•1/2cupwhitevinegar•3/4cupapplecidervinegar•1/2cuphoney•1/2cupDijonmustard•2-1/2tsp.chilipowder•2-1/2tsp.celeryseed
•2-1/2tsp.koshersalt•1tsp.crackedblackpepper•1/4cupcanolaoil,divided•1bunchfreshkale,cleaned,ribsremoved,roughlychopped
•1largeredonion,thinlysliced•2Tbsp.all-purposeflour•Saltandpeppertotaste
Potato and Kale SaladCompliments of Chef Ben D’AmicoServes:6-8Prep Time: 60min.Cooking Time:55min.
Directions:Bringpotatoestoaboilinalargepotofwaterandcookuntiltender,about20-25minutes.Drainpotatoesimmediatelyandsetaside;cooltoroomtemperature.Whisktogetherthevinegars,honey,mustard,chilipowder,celeryseed,koshersaltandblackpepper.Inalargesautépan,heat2tablespoonsofcanolaoilovermedium-highheat.Oncehot,addchoppedkaleandsautéuntilslightlytender,about3-5minutes.Removekalefrompanandsetaside.Addremainingoilandslicedonionstopan.Sautéuntiltranslucent,about5minutes.Addflourandcooktogether,stirringtocreatearoux.Oncethickened,adddressingmixture.Bringtoaboilandreducetoasemi-thickdressing,about10minutes.Removefromstoveandallowtocoolfor5minutes.Pourdressingoverpotatoesandtosswithkale.Seasonwithsaltandpepper.Servewarm.
Heirloom Tomatoes from Walnut Ridge Vineyard & Farm in Avella, PA
Ben D’Amico
Passionate Farm to Table supporter
John GruverPassionate Farm to Table supporter
QUALITY FOOD
FROM
LOCAL PRODUCERS
F_14369.indd 1 3/4/11 12:22 PM
Festive Tossed Saladfrom Clover Creek Cheese Cellar
Ingredients -Makes 8-10 servings
DirectionsIn a blender or food processor, combine the sugar, vinegar, lemon juice, onion, and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend. In a salad bowl, combine the romaine, Swiss cheese, apple, pear, and cranberries. Drizzle desired amount of dressing. Add cashews; toss the coat.
½ cup sugar1/3 cup cider or red wine vinegar2 tbsp. lemon juice2 tbsp. finely chopped onion½ teaspoon salt2/3 cup vegetable oil2 to 3 tsp. poppy seeds10 cups torn romaine
1 cup (4 oz) shredded Royer or Tussey Mountain cheese1 medium apple, cored and cubed1 medium pear, cored and cubed¼ cup dried cranberries½ to 1 cup chopped cashews
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Celebrating LocalFood, Farms & Cuisine,
Season by Season
Advertise | Subscribe412.431.7888
www.edibleallegheny.com
The Pittsburgh Frank!from Franktuary
Ingredients -Makes 4 Franks
DirectionsGrill frankfurters over medium-low heat until internal temperature reaches 165°. Mix cabbages and carrots with mayonnaise, vinegar, brown mustard, and salt until a consistent texture is achieved. Heat pierogies in skillet using butter to grease pan. Season to taste with sliced onion and pepper. Toast buns if desired. Serve frankfurter in bun with a whole smashed pierogie and generous covering of coleslaw on top! Save extra coleslaw for future endeavors.
4 Franks¾ Head green cabbage, finely shredded ¼ Head red cabbage, finely shredded2 Large carrots, finely shredded1 Cup mayonnaise3 Tbsp. of apple cider vinegar
2 tbsp. of brown mustardDash of salt4 Smashed pierogies (locally sourced if possible)ButterSliced onions4 Frankfurter buns (locally sourced if possible)
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Honey Granola Bars from Burgh Bees
Ingredients -Makes 12 servings5 cups low-fat granola2 ripe bananas, mashed or pureed (1 cup puree)2/3 cup honey¼ cup any pressed oil (peanut, sunflower, olive, canola) 1 tsp. vanilla extract2 egg whites DirectionsSpray 13x9-inch baking pan with cooking spray. Pour granola into large bowl; set aside. Combine honey, oil and vanilla in small saucepan. Heat until honey is just dissolved; DO NOT OVERHEAT HONEY! Stir in mashed banana. Remove from heat. Pour over granola and stir until well coated. Stir in egg whites until well mixed. Spread mixture into prepared pan, using back of large spoon. Bake at 350°F, 30 to 35 minutes or until golden brown and firm. Cool in pan on rack. Cut into bars to serve. Cover tightly to store
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Herbed Leg of Lambfrom Pleasant Valley Farms
Ingredients
DirectionsCut ½” slits in lamb. Place fat side up on a rack in a shallow roasting pan. Drizzle lemon juice over surface and into slits. Snip herbs using kitchen shears or an herb mill (or crush if using dried). In a small bowl, combine the rest of the ingredients except garlic and mint jelly. Rub mixture over the leg, then inset garlic into the slits.Roast, uncovered, in a 325° oven. For medium rare, roast 1 ¾ - 2 ¼ hours or until a meat thermometer inserted at the widest part reads 140°. Cover with foil and let stand for 15 minutes before slicing. The standing temperature should reach 145 °. Serve with mint jelly if desired.
One Pasture Raised Leg of Lamb (6-7 lbs)Lemon Juice1 Tbsp fresh basil (or ½ dried)1 Tbsp fresh thyme (or ½ dried)1 Tbsp fresh rosemary (or ½ dried)¼ tsp freshly ground black pepper 1-2 cloves garlic, sliveredMint Jelly
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Baked Apple Crispsfrom Isidore Foods
Ingredients
DirectionsPreheat oven to 350°. Pour melted butter over oats, sugar, flour, cinnamon and nutmeg and mix well until crumbly. Cut the top third off the apples. Core out center and seeds using a melon baller. Be careful not to pierce through the skin. Mix chunks of apple removed from cores with oat mixture. Fill apples with the oat mixture, pressing firmly. Bake at 350° for 20 minutes. Top each apple with a dollop of light caramel dip. Bake 20 minutes more. Hint: To keep apples from turning brown after cutting and coring, squeeze some fresh lemon jice into bowl with cold water. Dip the apples into the lemon juice/water mixture.
4 Tbsp. butter, melted1 cup quick cook oats½ cup brown sugar¼ cup flour½ tsp. cinnamon
Pinch of nutmeg6 large Granny Smith apples or other crisp/tart cooking apples1 cup light caramel apple dip
LocalWEFull-heartedly supporting local
on the farm,at the market,
on the table andeverywhere in-between.
It’s only natural!
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