** Apologies for the late arrival of this email. We experienced some technical difficulties. To compensate, we will be leaving the customization window open an extra hour until 2 pm Friday December 11. Thanks for your patience. **
Pictured this week are some of the specialty jarred goods from Chef Greg Andrews at The Pickled Chef in Greensburg.
Butcher Box Stay tuned in the coming weeks as we prepare to add chicken to the offerings. We know you have asked for it, and we are excited to start adding more diversity to the butcher box list soon.
Farm Box Look for a host of new items for the farm box this week--some of which are sure to add to your holiday spirit.
- Charcuterie boards featuring salami from Salty Pork Bits
- Cheese boards featuring fine cheeses from our local farm creameries
- Wreaths and dried flower arrangements from Pisarcik Greenhouse and Flower Farm
- Scones and cookies from Madeleine Bakery in Regent Square
- Milled flour and pancake mix from Frankferd Farms in Saxonburg
- Egg nog from Hartler's Dairy in Wooster, Ohio
- Redstart Roasters coffee from Pittsburgh
- Seasonal wreaths from Sol Patch Garden in Pittsburgh
- Organic produce from Wild Purveyors
So be sure to save time to add and swap items. There are a lot of fantastic choices!
Coffee Share This week we feature a favorite of ours--Soren's Blend from Commonplace Coffee. This signature coffee has a lot of intention and relationships built into it. Read more here.
Bread Share We try to run our bread share choice two weeks in a row to help those receiving a bi-weekly delivery get a good mix. So, same as last week, this week's bread share will be one of our favorites, the Red Fife sourdough. The bread has a wonderful nutty, slightly sweet flavor that works well in many settings. Red Fife Batard is made using organic heritage red fife grain grown on Mediterra's own land in Arizona. The entire milling process is done in-house using traditional stone-ground milling equipment. Natural levain (sourdough) starter is added, giving this loaf a subtle, tangy bite. Use it in place of a traditional sourdough bread, paired with your favorite meats and cheeses, or simply toast and enjoy. And note that we will also be experimenting with new and different breads in our farm shares.
Stay safe and eat well!
Neil Stauffer, on behalf of the Harvie Farms Pittsburgh team
ps--If you don't receive a weekly share (or if you miss the newsletter from time to time), we kindly suggest going back to catch the content in previous weeks. We will do our best to keep you up date, and catching each newsletter will surely help. Thanks.
