While we may have lost an hour during daylight savings, the extra sunshine is more than worth it… and with that comes fruits and vegetables worth talking about. 

Ah, false spring! In case you’re new to the city of Pittsburgh, I hate to be negative for a moment, but this current weather –  the 70 degrees, sunshine, “I will spend the entire day outside” mentality – is short-lived. At least for now! I swear it’s a thing. I just want you to be prepared. 

Nonetheless, I hope April brings with it more consistent days of warmth, patio moments, and overall excitement for outdoor activities. And in any case, what I know is that it will definitely bring in-season produce worth getting extra excited about. 

With that said, this article will be a bit different of a hotlist: I want to focus on the local farms and farmers working hard to bring exciting ingredients both to farmers’ markets and also your favorite restaurants; not just when the weather is great, but also year-round. 

First, Let’s Talk Markets

One major item on my bucket list this year is to attend more farmers’ markets. While a majority of the city’s markets exist in some capacity year-round, there’s just something about establishing that as a crucial aspect of your summer mornings and evenings. 

One of my favorite markets is the renowned Bloomfield Saturday Market, which exists in the winter months (every first and third Saturday in December through March) and returns every Saturday starting May 3 through November 22. Many prized businesses got their start at this market, including Wise County Biscuits and the newly opened Phat Bagel. 

Lawrenceville’s Farmers’ Market makes its return on May 19 and will run every Tuesday night for the season at Bay 41. And, in an exciting update for my fellow South Siders, we’ll be getting a market this year at Velum Fermentation! The South Side Market will run on Sundays from May 10 through September 27. There’s also a weeknight market in Wilkinsburg that will start later in the season (in late June) on Thursday evenings. 

A Moment For The Farmers

While there’s never been more emphasis on supporting local restaurants, the same should go for local farmers. It matters where your food comes from, and even if you may not think too much about it, we have a rich, expansive cumulation of local farms and farmers. From produce to milk, eggs, bread, hot sauce, pickled vegetables… I could go on and on. 

A few of the first farms that come to mind are the ones I met last summer as I strolled the Bloomfield Saturday Market in the mornings. It was like my therapy to bring a tote, a book, and let what I found at the market guide me from there. It was giving Ina Garten in the Hamptons. 

Tiny Seed Farm grows some of my favorite peppers I’ve had in recent times; the cherry peppers were sweet with a slight kick and made their way into everything I was making at the end of the summer, from pasta sauces to omelettes. Be.Wild.Er was fueling my arugula obsession (arugula on everything… even pizza) and also had the most gorgeous peppers, green onions, and garlic. And crowd-favorite Cold Co Farm keeps me mesmerized with their tomatoes and radicchio. 

Bonus tips: here’s an Honorable mention for the best bread I think I’ve ever had from Forno. They often sell out fast, so be sure to secure dream-worthy carb dreams as your first stop to the market. If juices are your vibe, I can’t recommend 1:11 Juice Bar and Twenty Four Carrot Juice enough; both have brick-and-mortar locations but also pop up at markets. 

Tying the Two Together: Restaurants in Pittsburgh That Emphasize Local

Wondering where you can dine that has fun cooking with local produce? I have a few spots for you: 

Senti

3473 Butler Street, Lawrenceville

Chef Antonio Garcia is not only utilizing local produce from farmers such as Cold Co Farm weekly, but he’s also honing in on food sustainability and eliminating waste in the kitchen. Whether that includes inspiration for a new soup, creating a new ice cream, or adding something dynamic to a pasta feature, the dishes stay fresh (literally). 

Scratch & Co

1720 Lowrie Street, Troy Hill

The dedication is in the name! From brunch, where the eggs are locally sourced, to their dinner service, Scratch always includes who and what farms they source from. You can always see the full list on their website or at the bottom of their menus. This also includes their bar menu. 

EYV

424 East Ohio Street, North Side

Another restaurant where the goal is in the name, Eat Your Vegetables, where the focus is on “the rich bounty of Western Pennsylvania and Eastern Ohio, our mission is to celebrate the flavors of fresh, locally sourced produce while redefining what it means to enjoy a veggie-forward meal.” You’ll have a newfound appreciation for just how dynamic vegetables can be after a meal here. 

My mood after writing this article: there’s nothing hotter than celebrating everything local, from farms to ingredients and the restaurants that utilize them. 

What produce are you currently inspired by? What’s your favorite market or farm? Send me a note to jess@hungryjessbigcity.com!

Plus, learn more about Jess’ opinion on Pittsburgh pizza in her best of the best round-up.

Story and Photos by Jess Iacullo (Hungry Jess)

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