Start prepping for your Superbowl Sunday party by celebrating what this region has to offer. Wow your friends by showing them the cheeses of Western PA, your favorite pierogie, and a BBQ sauce company that is "deeply rooted in providing the people of Pittsburgh (and Beyond) with an excellent, unique locally produced product that reflects the community values."
Featured Products, Bundle Suggestions, and New This Week
Locust Point Farm Drumsticks, Pirate Blue Cheese, Pickled Chef Hot Sauce, Uncle Jammy’s Hooray for IPA BBQ sauce
Jubilee Hilltop Ranch Bacon, Mediterra Hawaiian Dinner Rolls
Shagbark Tortilla Chips, Ocho salsa, Ground Beef, Clarion River Organics Pickled Jalapenos,
Superbowl Jubilee Bundle - 10 lbs of beef total- 5 lbs ground beef, 3 lbs chipped steak, 2 loin steak 5-6 oz each, and 2 loin steak 9-10 oz each.
NEW White Truffle Ravioli with Mushroom Duxelle - Forma Pasta has created a signature ravioli for your Valentine’s day dinner. Purchase now to put in your freezer for the special occasion.
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Recipes of the week
Green and White Pizza, Featuring Lettuce Ladies Microgreens
This recipe was adapted from the New York Times. However, we encourage you to change things up! Add a hit of La Quercia Prosciutto, The Pickled Chef Company pesto, or switch up the cheeses to make this pizza your own. See the full recipe on the Harvie Blog here.
Roasted Rutabaga Bowl from Mackenzie, Product Manager- Roast rutabaga in some Paul Family Farms syrup, and combine with the grain of your choice (barley, farro), an in-season green & top with some Bolton Feta and toasted nuts!
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Garlic-lime shrimp and veggies, Emily Product Manager- Check out Emily's delicious shrimp dinner here.
Superbowl Wing Recipe, Kyle Jaster, Harvie COO- This wing recipe from Kyle rivals the wings of Bigham Tavern. He notes- "Serve wings..with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried."
Serves 4,
Prep time 10 minutes,
Cook time ~35 minutes
Ingredients
- 2 pounds (900g) chicken wings, cut into drumettes and flats (serves about approximately 4 people)
- 2 teaspoons (10g) baking powder
- 2 teaspoons (10g) kosher salt; for table salt use half as much by volume or the same weight
- 4 tablespoons (50g) unsalted butter
- 4 tablespoons (60ml) Pickled Chef Hot Sauce
Directions
Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing.
Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer. If you have convection, turn it on and cut 10-15 minutes from the cooking time!
Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined. Transfer wings to a large bowl, add sauce, and toss to thoroughly coat. Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried.
Producer Profile
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Rebecca Mees of Lettuce Ladies
Walking up to 801 11th St., home of family-owned Lettuce Ladies, it seems impossible that this building — formerly home to the Ambridge Slovak Catholic School — holds a hydroponic farm. From the outside, it’s still a classic, old Pittsburgh social club, clothed in weathered red brick, the outer walls still displaying a somewhat rickety “Slovak Catholic School” sign.
But, enter the alcove, and you can hear it: the faint sound of sprinklers running and air buzzing; the sounds of a farm.
Rebecca Mees, the full-time farmer (she runs Lettuce Ladies with her parents and four other employees), leads me through the surprisingly sprawling, humid rooms, each filled with greens. Lights differ from room to room: the first, which formerly held the social club’s bar, is lit with bright, slightly-purple bulbs; the following is saturated with fluorescent reddish-purple light. Read more.
Tip of the week
Menu planning is one of the biggest keys to eating healthy & cooking at home. Our product manager, Emily, has been trying out some meal planning apps & has some suggestions with how to meal plan with an app & Harvie.
“Generate your meals for the week the day customization opens (or the day before). Depending on your meal planning app, there may be a setting for “seasonal” or for include/exclude “specialty ingredients”. Most will generate a shopping list for you, including total quantities - I then use the search function at customization to add everything to my cart. If we don’t have an ingredient, I’ll go to the department it belongs in and see what is available that I can substitute. If all else fails, most apps also let you re-generate or “swap” a specific meal. Set your app to use leftovers for lunch, or even dinner, the next day.”
Some Updates from our Producers...
Birch Creek Farmery- “Extremely ready (for springtime)... 3 pigs farrowed in 24 hours this weekend... we slept on the barn floor in straw taking turns every 60 minutes rotating them between heat lamps and nursing.” See the new piglets here
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Pisarcik Flower Farm: "The eucalyptus actually survived the cold temperatures so we were able to cut a little more! This will really be the last of it for now though.”
First Week with us?
Welcome, we are so excited to have you! Your first shopping week is an exciting time to try new products and start to find your favorite Pittsburgh brands. These FAQ'S will get you started. Feel free to reach out to our support team at any time with questions- support@harvie.farm or text us at 412-790-3280.
