Welcome to March! Spring is almost upon us and our team is prepping for a busy season. Each day, we are forming new producer relationships for the summer, requesting farms to plant certain vegetables, and getting ready for some really big changes to the shopping experience. Each decision and change is made with all of our core values in mind: transparency, sustainability, local economy, incredible product, and convenience to you!
This week, we have some exciting new products, a tour of Mediterra Bakehouse, and an intro to Art - Harvie operations assistant. Let us know if you have any questions or feedback and remember to share what you're cooking in the Harvie Pittsburgh Facebook group or tag us @harviefarms!
Recipes of the week
Honey Fermented Garlic - The Harvie staff has been all over this video on how to make honey fermented Garlic. Our secret? It makes a perfect pizza topping.
Sourdough French Toast - Save some Mediterra bread for a weekend breakfast.
Breaded Chicken Salad from Neil, sourcing manager- Neil’s advice - parmesan peppercorn croutons and lemon juice dressing are key
From the Sourcing Team- Avocado Update
While we are so excited to get avocados on the list, we are quickly learning that the avocado supply is quite volatile. Recent power struggles in the Michoacan region of Mexico have evolved into a ban on avocado imports to the United States. Our partner, Equal Exchange, while impacted by the temporary import ban, assured us that their sourcing will not be compromised by conflict in the region- “the Equal Exchange avocado program means we purchase directly from organized small producers under fair trade and organic certification standards." Keep looking for avocados on the list, but please note that availability may be limited.
What does it mean to bake the “right way?”
To Anthony Ambeliotis, co-owner of Pittsburgh-based Mediterra Bakehouse, it’s a combination of the method and ingredients.
“This new craze on baking… it’s become a little pretentious to me. Baking is a very humble craft; it’s one of the oldest professions in the world. We’re doing it to feed people.” he said.
Featured This Week
Atlantic Cod- for your fish fry, we've brought in some Atlantic cod. This fish is Certified Sustainable Seafood by the Marine Stewardship Council and is delicious breaded and fried.
Granola Bars from Kate's Real Food- an easy grab-and-go PA-made snack for the lunchbox, gym or to keep in the car.
Dried flower wreaths from Pisarick’s Flower Farm - Pick from custom wreaths for a spring touch to your door!
Red d’ajanou pears
Farm au pain- Give this classic Mediterra bread a try while digging into their producer profile.
Gasharu from Atelier de Fer Coffee & Tea- Check out this how-to brew video from De Fer
Wild Mountain Cumin Seeds from Burlap and Barrel
Sprezzatura artichoke dip & chips - staff pick of the week
Bread & Butter Jalapeno Rings from Burlap and Barrel
Aglio e Olio Linguine from Forma Pasta
Creamy Pesto Chicken Risotto & Roasted Veggie Soup from The Pickled Chef
Cara Cara Oranges and Red Rio Grapefruit
Harvie in the Wild
Tag us @harviefarms or #cookingwithHarvie to be featured in our weekly roundup
Gone in 60 seconds- feedback on Oranges is still rolling in!
Mediterra Announces their new St. Patrick’s Day Bread
This wine pairing with the Forma pierogies looks delicious!
Behind the Box
Behind the Box is Harvie’s way of connecting you to the people behind your weekly grocery delivery. Meet Art Perkins, an Operations Assistant at Harvie who’s been with the company since August of 2021. He got on board with Harvie through an employee he met at a cafe — as he says, “that meeting and conversation sparked my interest when I came across the job listing for Harvie. Bonus for all, that cafe owner is now a Harvie supplier. Small world!”
Read Art's story here