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10 Must-See Classical Concerts of Fall 2025

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People in the classical symphony in Pittsburgh play upright basses on stage.

The leaves are turning, the air is crisp, and Pittsburgh’s classical music scene is ready to sweep you off your feet. This fall, get ready to trade the quiet of the season’s leaves for the powerful sounds of the city’s concert halls. We asked composer, conductor and concert producer Christian Kriegeskotte to lend us the inside scoop on the best classical concerts for the fall. Head out to see famous faces and hometown legends while listening to music from all ages right here in Pittsburgh.

Fall’s Best Classical Concerts in Pittsburgh

Joe Hisaishi conducts the Pittsburgh Symphony

September 13 & 14, Heinz Hall

Joe Hisaishi is perhaps best known to American ears for the sweeping, elegant music he has composed for the films of Hayao Miyazaki since the 1980s. Like most great composers, he has also conquered the concert hall and the recording studio as a composer of standalone works and solo albums. This September marks not only his debut with the Pittsburgh Symphony but the US premiere of his piece The End of the World. I’m eager to hear the contrast between Hisaishi’s beloved film scores and his more personal works with the man himself conducting the orchestra!

Brooklyn Rider

September 16, Carnegie Music Hall, Oakland

I for one am super excited for Brooklyn Rider to open Chamber Music Pittsburgh’s coming season as the series returns to Oakland’s Carnegie Music Hall. Renowned for their refreshing and accessible take on the string quartet idiom, in this coming program Brooklyn Rider will present new works by living composers alongside an arrangement of Bob Dylan’s The Times They Are A-Changin’ all bookended by landmark compositions of Beethoven and Haydn.

An Evening with David Byrne

September 16, Benedum Center

Pitting Byrne against Beethoven on the same night may leave many concertgoers in serious conflict. Needless to say, for fans of the Talking Heads and/or gigantic shoulder pads, the chance to hear Oscar, Grammy, Tony and Golden Globe winner David Byrne live may generate inescapable gravity (though there is no guarantee the shoulder pads will make an appearance). Tickets are premium priced, and while Byrne shows no signs of slowing after over 50 years of making music, this may be a once-in-a-lifetime opportunity for some to see this master at work.

Béla Fleck, Edmar Castañeda, & Antonio Sánchez

October 4, Manchester Craftsmans Guild

Ever since my high school days in the 1990s Béla Fleck has always been a fun one to dig into. Recipient of a staggering 18 Grammy Awards, Fleck’s flex is as a master virtuoso of, that’s right, the banjo. Tickets may be scarce, but if you haven’t visited MCG Jazz’s intimate auditorium on the North Shore this would be a great reason to go. Fleck will be joined by harpist Edmar Castañeda and drummer Antonio Sánchez for what promises to be a fun and intriguing mix of sounds and musical cultures.

Isaac Mizrahi

October 6, Greer Cabaret Theater

I’ll be the first to admit that Isaac Mizrahi isn’t the first name that comes to mind when I think of cabaret and nightclub acts. Nonetheless, it’s not such a tremendous leap for an iconic fashion designer who has also appeared persistently on TV and in film as a presenter, competition judge and actor (often playing himself or someone like him). Billed to appear with a six-piece jazz band performing everything from Sondheim to Madonna I’m more than a little intrigued to check this one out!

Canadian Brass

October 18, Byham Theater

NOTICE: This event has been cancelled due to unforeseen circumstances.

When I was a kid one of my favorite CDs was Toccata, Fugues and Other Diversions by the Canadian Brass. In particular, their rendering of J.S. Bach’s famous Toccata and Fugue in D Minor is a mainstay of beautiful arranging and remarkable playing, though perhaps no great feat for one of the world’s most popular and long-lived brass quintets (now in its 55th year). In addition to the group’s well-known virtuosity, what sets them apart is the sense of engagement and fun they bring to the stage in performance. If brass music is your thing and you haven’t heard Canadian Brass live, definitely check this one out!

Sphinx Virtuosi with Cellist Sterling Elliott

October 21, Carnegie Music Hall, Oakland

As the flagship ensemble of the Sphinx Organization, Sphinx Virtuosi is a critical ensemble for our time. A self-conducted chamber orchestra, this dynamic ensemble has performed with everyone from the New York Philharmonic and the Pittsburgh Symphony to Jay-Z and Beyoncé. Per the website, the program entitled, Visions of Peace “celebrates the resilience of the human spirit through works that meditate on conflicts of the past and present.” On the modern side and with a global perspective I’m very intrigued not only to hear greats such as Prokofiev and William Grant Still but the premieres of newly commissioned works by Jessie Montgomery and Quenton Blanche.

Clayton-Hamilton Jazz Orchestra

October 25, Manchester Craftsmans Guild

I first heard John Clayton and Jeff Hamilton perform live as guest artists with Byron Stripling and The Columbus Jazz Orchestra in 2024. If you can’t make it to Béla Fleck and you’re a fan of the big-band oeuvre, this concert is a must, and the talent behind the group extends far beyond its niche. Clayton, for example, won a Grammy in 2007 for his collaboration with Queen Latifah, and Hamilton has worked with everyone from Ella Fitzgerald and Rosemary Clooney to Diana Krall. Both gentlemen are great storytellers and fantastic musicians.

The Complete Brandenburg Concertos

November 24, Carnegie Music Hall, Oakland

Bach? Say no more… when you have a chance to hear the complete Brandenburg Concertos performed in a single night, be sure you go! Organized of area musicians including members of the Pittsburgh Symphony, this is sure to be a spectacular event. 

Mannheim Steamroller Christmas

December 11, Benedum Center

As a kid of the 80s who started collecting records in the 90s, Mannheim Steamroller was never far from the turntable. For me, it started with the group’s iconic Fresh Aire series of albums, which is a mainstay of any audiophile’s collection. Right around Christmastime, however, the stereo in my parents’ house would start pumping out the New Age sounds of George Winston and Mannheim Steamroller’s Christmas. Ever creative in the group’s blending of traditional carols and futuristic electronics and rock-band aesthetics, this should be a great way to vibe-out in the spirit of the holidays.

Story by Christian Kriegeskotte
Photo Courtesy of Pittsburgh Symphony Orchestra

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Jack-o-Lantern Filled Cookies

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Red platter of jack-o-lantern shaped apple raisin hand pies, with two pies on separate black plates.
A tradition of holiday love straight from Nana’s kitchen.

In my book, Halloween marks the start of the holiday season that runs from October through the end of the year. No matter if you are graciously hosting, or arriving as a generous guest, it’s your duty to deliver sweet and savory goodies that will make a delicious impression! Luckily, my world famous (via Stanton Heights) Apple Raisin Filled Jack-o-Lantern cookies, fits the bill for both.

These rather impressive little packages are crisp and sweet on the outside, chewy and savory on the inside, oh, and they also happen to be downright adorable!

Sharing These Jack-o-Lantern Filled Cookies with Family

As a child, I grew up spending my days in the kitchen, by my Grandma Nana’s side. I have many fond memories of her in a flour covered pinafore, hands wrist deep in a bowl of dough, and always smiling (the dough feels your emotions after all)! As fun as it was to bake with her, what was even more memorable was to observe her spirit of generosity, and the pride she took in sharing her goodies with others.

As important as it is for me to get my kids in the kitchen to actually learn how to cook, it’s even more meaningful that they understand how to be persons of generosity and kindness. These are the lessons, traditions, and images I hope my kids, and yours, carry forward.

So, get the littles moving! Grab your mixing cups, whisks, cookie sheets, and pinafores if you have them!

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Red platter of jack-o-lantern shaped apple raisin hand pies, with two pies on separate black plates.

Spirits of Generosity


  • Author: Kelly Kinsey
  • Yield: Makes Around 16 1x

Description

Festive jack-o-lantern cookies filled with a warm apple and raisin mixture, crisp on the outside and chewy inside — perfect for Halloween and sharing.


Ingredients

Scale

For the filling:

  • 3 cups of raisins (I used golden seedless)
  • 3 apples (I used honey crisp), diced
  • 1 1/2 cups of water
  • 1 tsp nutmeg
  • 1 tbsp cinnamon
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup dark rum (I used Sailor Jerry’s, you can also omit and replace with more water)
  • 1 1/2 tsp cornstarch


Instructions

  1. In a dutch oven combine all ingredients (with the exception of the corn starch), mix, and simmer on medium heat for abut 10-15 minutes. You will want to mix every other minute or so to render all the water out of the fruit, until it reduces. Towards the end of the simmer, add the cornstarch to thicken the mixture, and simmer for a minute more.
  2. Make your best pie crust recipe or buy flat pre-made crust at the grocery store. Lay it flat on a floured board or table, and let the kids use a toothpick to trace approximately 3” diameter jack-o-lantern faces freehand or with a stencil. Cut the shapes out with a knife. Create a solid bottom for the sandwich cookie by tracing the outlines onto another piece of pie crust and cut them out, too. Spoon about a tablespoon of filling onto the bottom layer. Top with the face. Crimp the edges together with a fork. Sprinkle with cookie sugar.
  3. Back according to pie crust directions until golden. Feel free to experiment with your kid’s favorite pie fillings.

Recipe by Kelly Kinsey
Styling by Ana Kelly
Photography by Adam Milliron

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5 Things Every Virgo Should Have on Their Bar Cart

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A tall glass with a cucumber slice garnish sits beside a jar full of cucumber slices, all on a white table top.

Virgo season marks a shift in tempo. The air dries, the light flattens, and the brightness of summer gives way to something more selective. This is the time for sorting, for sharpening, for choosing what carries forward. Virgo carries the image of the angel, and with it, a role as caretaker and arranger. The impulse here is to bring things into order – to organize, to give things a better sense of purpose and place.

This bar cart follows that instinct. Each item belongs for a reason. Spirits are lighter, but impactful. Syrups are fresh, herbs are trimmed, and glasses are chosen for what they offer the hand as much as the eye. The overall tone stays refined: clear glass, green stems, linen surfaces. Nothing clutters, nothing insists.

The imagery of Virgo favors muted palettes with moments of contrast – an herbal edge, a mineral snap, a citrus thread that straightens the posture. These are drinks for presence, for care, for cooling the system without dulling the senses. An experience begins before the first pour. Virgo gets the essentials right, and in the smallest detail, something precise and brilliant takes shape.

Here’s a drink to get you started. It’s a classic Gin and Tonic with a perfectly chosen gin, a slice of perfectly ripe Cara Cara orange, and a single spring of rosemary. Not too much. Not too showy. Very Virgo.

Craft Gin and Tonic with Gin Mare

An Italian gin and tonic with an orange slice on a white background

What to Fill Virgo’s Bar Cart With

Herbaceous Bitters or Tinctures

Focused, botanical, and measured in drops.

Bitters suit Virgo’s style – precise, botanical, and measured. They reward the senses slowly, one drop at a time. The aim here is to bring definition, to shape the drink’s finish and guide it to a chosen destination. Just a few dashes can sharpen a citrus pour, lift a dry sherry, or add structure to a soda and syrup combination.

Look for profiles that echo Virgo’s temperament, like celery, cardamom, lemon balm, chamomile. Many come in small bottles with glass droppers, or in precise dasher caps that reinforce the tone of care. Whether you reach for classic aromatic bitters or something built from whole herbs, roots, or citrus peels, the emphasis should stay on balance and finish.

Bitters adjust direction with precision. A single addition can lengthen a drink’s finish, temper a sweet syrup, or bring a lifted edge to something still. Their intensity lives in small amounts, which makes their use feel deliberate. Even in a short build, they allow for modulation. Each dash becomes part of the structure, not just the flavor.

A few brands – like Honest John Bitters – make excellent bitters samplers that allow for variation across the seasons. You might keep just two or three, but know how each one lands. That kind of familiarity is Virgo’s strength. The smallest adjustment, well-placed, can change the shape of the entire drink.

Our Three French Hens cocktail employs cardamom bitters to release a subtle but structuring layer of flavor into its wondeful confluence of Citadelle French Gin, Yellow Chartreuse, and Domain de Canton Ginger Liqueur.  

Three French Hens

A yellow French cocktail staged in a coupe glass and garnished with a feather

Cucumber, Fennel, or Basil Syrup

Cooling, herbal, and designed to hold its shape.

Virgo’s temperament favors ingredients that stay close to the ground – clean, astringent, and finely textured. Syrups made from cucumber, fennel, or basil add hydration with a pop of something distinct. Cucumber cools and freshens easily. Fennel carries a dry, rootlike sweetness. Basil brings an herbal lift that moves through the drink slowly.

These can be made at home by simmering equal parts water and sugar, then steeping the ingredient while warm. But several well-composed versions are available, often with lower sugar content and a dry finish. Monin’s cucumber syrup is reliably clean. Royal Rose makes a strawberry fennel syrup that adds tone without weight. The lemon basil syrup from 18.21 Bitters offers sharpness with just enough lift to finish a spritz or tea-based pour.

Serve with soda, dry vermouth, or a cold oolong. Each of these builds well over ice, especially in a tall, narrow glass. Garnish with a basil leaf, cucumber peel, or a thin wedge of underripe pear.

The overall effect should feel taut and settled. These syrups shape the drink without carrying it, and that balance between presence and restraint is Virgo’s specialty.

Our Easy Cucumber Spritz fits perfectly into the cooling, mildly astringent profile that’s perfect for Virgo.

Easy Cucumber Spritz

A tall glass with a cucumber slice garnish sits beside a jar full of cucumber slices, all on a white table top.

White Vermouth or Dry Sherry

Low-proof, mineral-forward, and composed by design.

Earth signs often do best with lower-alcohol drinks that feel composed in the glass and balanced in the body. Virgo in particular benefits from drinks that cool, settle, and leave the system clear. White vermouth and dry sherry offer this kind of structure. Their texture is lean, their impact gentle, and their strength arrives gradually.

Dolin’s Bianco offers floral tones with a crisp finish. Mancino’s Secco balances herbs and citrus peel with dryness that suits a cooler palate. A dry Manzanilla or Fino sherry, like those from Lustau, adds salinity and lift, especially when served cold in a narrow glass. Each of these carries its own texture and tempo. Choose one or two and become familiar with how they land.

These pours work well on their own or stretched with sparkling water. A single cube can help settle the temperature. For garnish, consider a lemon twist, a chilled grape, or a sliver of celery. Keep the volume small, and let the proportions guide the taste.

Muddled Garnish Bowl: Pear, Lemon Peel, Celery Leaf

Quiet fruit, green lift, and textural contrast.

Virgo values preparation that leaves nothing to chance. A small garnish bowl, made with care and stored chilled, offers just that – a way to introduce flavor in its proper measure. Think of this as a pre-service step: fruit sliced thin, herbs trimmed, and everything ready to be muddled lightly or added at the glass.

Pear works especially well early in the season. When just under ripe, it brings crisp texture and gentle weight. A wedge can be pressed directly into the base of the glass to round the edges of a syrup or vermouth. Lemon peel adds brightness and finish when muddled or floated. Celery leaf offers a green, dry lift, especially in long builds, as found in The Birdie.

Each ingredient contributes something textural and aromatic without overtaking the drink. They hold up in sparkling water, tea-based pours, or fortified wines served cold. Choose only what you’ll use that day, and store the rest upright in cool water or wrapped in a damp cloth. Try these YA JU Ceramic Bowls and with Lid Gold Basket Trays as an option.

Minimalist Glassware

Clear lines, muted tones, and precision in form.

A well-proportioned glass shapes the drink before it reaches the palate. Narrow coupes, small goblets, and tall, straight-sided highballs bring structure to the experience – and naturally guide both pacing and portion.

Glassware from brands like Bormioli Rocco offers this kind of clean utility. Their “Inalto” and “Ypsilon” lines include footed stems and carafes with a fine rim and subtle curve. These glasses are easy to stack, simple to rinse, and light enough to feel responsive in the hand.

Muted tones or clear fluting can add variation without breaking the overall mood. A pale green tint or satin stem gives just enough contrast. Choose three or four shapes that work across builds: something tall for ice-forward drinks, something small for vermouth or tea, and one quiet wildcard you reach for by feel.

The glass should hold its place without calling attention to itself. That’s what Virgo excels at – setting the container so the contents can tell their own story.

A Note on Storage

The bar cart should reflect Virgo’s preference that nothing be excessive or idle. What’s used most often stays within reach. Syrups are labeled and chilled. Tools stand upright. Garnishes are trimmed, washed, and ready to serve.

Glassware can sit in quiet alignment: a narrow row, a stacked pair, a shallow tray that fits the base just right. Store citrus in a cloth-lined bowl, and herbs upright in a glass with a little water. A paring knife, a board, and a cloth should all be close by. These are the tools that make the offering seamless. Feel free to pull back if something doesn’t feel necessary. The Virgo cart holds only what’s essential and lets the rest fall away.

Horoscope Author

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves 

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Katy Popple Designs Encourages Renovators to Know Thyself

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An interior of a kitchen with pale wood cabinets, white countertops and walls, and black embellishments all designed by Katy Popple.

Before launching a home remodeling project, get to know yourself, says Katy Popple of Katy Popple Designs. Hone your style, take pictures of things you like, and get ready to say ”yes” or “no” to the many choices you’ll need to make to create your home vision.

Fortunately for Popple, a certified interior designer, her clients Joyce Fu and Chad Martin were decisive. “It’s a good tribute to my dad,” says Joyce, daughter of the late great orthopedic surgeon and sports medicine expert  Freddie Fu, who died in 2021. “My father strived for efficiency and getting things done quickly. Hopefully, I embody that with my life and with this project.” The project? Working with Popple on a whole-house update of a 1920s Tudor Revival in Point Breeze that Joyce and her husband never expected to purchase.

A living room setting with grey couches and chairs, pink pillows, and white walls throughout.

Joyce, with a law degree from Columbia University, and Chad, with a law degree from Pitt and a Master of Public Policy from Carnegie Mellon, were living and working in New York City with their children, now 14, 12, and 8 when they learned Joyce’s father was seriously ill. They decided to move back home to Pittsburgh to be close to her mother, Hilda. 

Two photos sit side by side. On the left is a photo of a dining space with a wood cabinet against the wall and table in the bottom left corner. On the right is a sitting space with two chairs and four pictures on the wall.

Serendipitously, they found a stunning, roomy 1920s-era home just across the street from Hilda in Point Breeze. “It was such a perfectly lovely home,” says Joyce. “We really loved the layout and wanted to keep its integrity. It just needed freshening up.”  

A bathroom mirror and black sink with marble countertops and flashy cartoon building and character wallpaper.

Designing From Afar

On the recommendation of an architect friend, Mary Barensfeld, they hired Popple to modernize and refurbish the entire interior. Popple, who worked at two architecture firms before starting her business, was not deterred by the project’s scope, but there was a challenge. They would have to manage design and construction remotely; Fu and Martin did not want to move until the Pittsburgh home was complete. 

Two photos side by side. On the left is a shot of a dining room table and chairs through a doorway. On the right is a photo of a bedroom with white walls, desk, chair, and bed spread.

Popple, who calls her style “classic, timeless, and bespoke,” began by getting to know the family, making it easier for her to cull options and offer appropriate choices. Working as a team that included Chad’s father, Jeff Martin, a general contractor, the huge project took only 10 months.

A black kitchen oven built into wood cabinetry in a kitchen as a lamp and books sit on the countertop beside it.

Incorporating Something Original and Something New

Popple retained the original floor plan, windows, wood trim, and radiators, balancing signature vintage elements with modern furnishings, light fixtures, and cabinetry. Wallpaper was removed and hardwood floor refinished, but the only structural changes were taking space from the master closet to create a laundry and adding a powder room to a bedroom. 

Two photos side by side. On the left is a photo of a marble sink with gold embellishments and on the right is a photo os a shower stall with gold embellishments.

She uses white oak cabinetry with a clear stain throughout. Designed by Popple and made by Myers Custom Cabinets, cabinets vary from room to room, distinguishing spaces while providing cohesion. Benjamin Moore China White paint on the walls—“a perfect neutral that isn’t too cold,” Popple says, enhances the flow.

A bathroom marble sink with pale wood cabinets and a mirror above the sink is decorated with gold embellishments on the faucet and mirror.

The Heart of Home Design

As for most families, the kitchen is the center of the home. It’s a gathering place where Joyce, who works for Major League Baseball’s international business operations, and Chad, an independent consultant, can wind down while the kids grab after-school snacks and do homework. Knowing they will be heavily use the kitchen, they chose materials that are “practically indestructible,” says Popple. Along with oak cabinets and contrasting black hardware, the inviting room features white quartz countertops and walls of Calacatta gold marble tile with warm bronze overtones. The dark floor with radiant heat is tough porcelain tile that looks like slate. 

Joyce likes the kitchen’s minimalism—there’s no clutter on the counters, because, unlike most New York apartments, there’s ample storage. “In New York, everyone stores things in their ovens,” Joyce explains. Having space to spare  “was really such a hilarious joy to them,” Popple adds.

Two kitchen interiors side by side. On the left is a silver fridge built into a cabinet and on the right is a shot over a white table showcasing the countertop.

Much of the furniture is “mid-century modern inspired, a combination of Room & Board and West Elm,” Popple says. Surprising pops of color like the wallpaper in the butler’s pantry, the blue chair seats in the dining room, and the couple’s art collection add whimsy and personality to the overall neutral scheme. [The color] “suggests, oh, they don’t take themselves too seriously.” Popple says. 

A white marble desk holds a laptop with colorful leaf wallpaper and a blue chair.

Dr. Fu saw the plans for the house but passed before it was completed. Happily, Hilda Fu can count on having her family as neighbors for years, if they’re like most Popple clients. “The question of resale never comes up,” Popple says. “They have particular aesthetics and don’t concern themselves about what prospective buyers might think. These are people’s forever homes.” 

Appliances Sourced from Don’s Appliances 

36″ Thermador Masterpiece Pedestal Star Gas Cooktop
30″ Thermador Professional Combination Wall Oven and Speed Oven
30″ Thermador Refrigeration Column and 18″ Freezer Column
36″ Thermador Ventilation Insert and Blower
Thermador Dishwasher with Cabinet Panel Front

Interested in an inside look at another home design project? Check out our article on a Family-Friendly Contemporary Kitchen Remodel.

Story by Susan Fleming Morgans / Photography by Erin Kelly 

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A Modern Americana Home Remodel

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modern americana style kitchen with round table
Somewhere in the South Hills sits a charming home with a familiar Cape Cod-style exterior. Its interiors tell a fresher, newer story, thanks to designers Katy Popple and Christine McCall.

Why did two Pittsburgh designers unite in the freshening up of this 2008 brick home? “I’m very inspired by the historic elements of houses,” says Popple, founder of Katy Popple Design. “I try to marry the house history with the family that’s living there and figure out how to best support the way they live.”

McCall, the self-taught founder of Christine McCall Homes, shares a similar ethos. However, where Popple typically focuses on interior renovations, McCall specializes in furnishings. “I’m really interested in bringing pieces into a home that are reflective of the owners’ season of life and interests, and how those pieces fit into the style of home,” McCall says.

Interior Collaboration for a Modern Americana Home Remodel

Although Popple and McCall both started companies around the same time, they didn’t meet until Alisha Gwen, a fellow designer and founder of Pittsburgh-based Alisha Gwen Interior Design, reached out to connect the dots between a few newer designers in the area. Together, Popple and McCall traveled with Gwen to the biannual High Point Market, the world’s largest home furnishings trade show.  “It’s overwhelming if you don’t know anything about it,” Popple says. “Alisha invited us to go around with her and follow her itinerary.”

Popple and McCall hit it off. Perhaps it was a similar way of approaching a shared passion, but it wasn’t long before McCall called Popple about collaborating. “A client reached out to me about a residential project in Squirrel Hill,” McCall says. “I still had a young son at home and didn’t really have the time to get into a full renovation project. So, I reached out to Katy.”

On that project, Popple handled most of the renovations while McCall took care of furnishings. The two worked so well together that in 2022, McCall went back to Popple for another project. “Christine contacted me and said she had a project that was essentially a whole house renovation: kitchen, the pantry, a bar downstairs,” says Popple. “There was a primary suite upstairs as well as a laundry room. She already had a good sense of the aesthetic that she wanted, but it was just such a large project that she felt like it could be even better if we were both involved, because then we could bounce ideas off each other.”

An Americana Home’s Timeless Charm

This was the South Hills project shown on these pages. It’s the perfect distillation of their respective tastes; throughout the project, both designers had free rein to lean into bold decisions.

Upstairs, the house had “an extremely long and large bedroom that was a lot of empty space,” says Popple. To fix this, she shrunk the bedroom (“which is usually the opposite of what you want to do,” Popple notes) and created a larger pass-through closet that was fitted with custom cabinetry instead of typical wire fittings.

For the walls, McCall chose warm, neutral colors that allowed her furnishing choices to shine. “Having that neutral base allowed us to mix in different textures and materials that create the visual interest that color normally would,” she says. 

Of course, like any good Pittsburgh designers, the duo leaned into the talents of several locally-owned small businesses: Daum Contracting, Don’s Appliances, Myers Custom Woodworks for the cabinetry, Ultimate Granite for the marble, Premiere Granite & Stone for quartz, Tile & Designs Inc. for the laundry and bathroom tile, Rex Glass for the shower, and Virgin Carpets & Flooring for the bedroom and closet carpeting. 

Sometimes, two plus two is more than four, and a final product is greater than the sum of its parts. Such is the case in a charming renovation in Pittsburgh’s South Hills. 

Story by Kenny Gould
Interior design by Katy Popple and Christine McCall
Photography by Erin Kelly

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120-Year-Old Greenport Home’s Interior Renovation

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white staircase with simply green plant
A sense of kismet surrounds the 120-year-old Greenport home of interior designer Dan Mazzarini and his husband, Andy Grover.

Interior Designer Dan Mazzarini and his husband, Andy Grover, had done a project in Greenport, NY for a friend, at a hotel called American Beech. The work brought Mazzarini and Grover out to the east end of Long Island for a weekend. Grover said, “This is a great little town. We should live here.” They went online and found a house they liked and called the broker.

Although he wanted to show them a bunch of houses, “I said that this was the only one we needed to see,” said Mazzarini. They bought it right away.

Transforming History at a 120-Year-Old Greenport Home

They are only the home’s second owners, it having previously been in the same family since it was built. “We liked the history of the house generally, but it was definitely a ‘before’ project,” says Mazzarini. “The house needed a new lease on life.” Mazzarini and Grover were in sync about most aspects of the renovation and decoration.

However, Mazzarini wanted to paint the floors white, and Grover’s diplomatic response was, “What if we don’t paint all the floors?” (They ended up painting some.) The only other disagreement was about the stone for the countertops in the kitchen. Mr. Mazzarini prevailed.


According to Mazzarini, designers are fancy hoarders, so he had some things in storage that they used in the house, including a pair of twin beds, now in a guest room, that were from his mother’s childhood. A second guest room contains his parents’ former bed.

All in all, the saved inventory made up about half the furnishings, and new items the other half, many sourced locally in Greenport shops.

Additionally, the kitchen features custom cabinets, stone floors, and the aforementioned countertops in Arabescato marble, with a center island he bought on Chairish. Above that is an industrial light fixture from Poland. “We’re big entertainers. Andy likes to cook. I like to shake the cocktails and set a good table.”

Indulging in Modernism

Renovation of the sunroom, originally covered in sheet rock and wallpaper, revealed original bead-board, which he calls “a really fun gift with purchase.” (They also found a baseball card from 1937. Sadly, it wasn’t of Babe Ruth.) They didn’t strip the wood but painted it glossy white. The sofa came from a sample sale and the armchair from a local shop.

Looking in the living room, an abundance of seating gives options depending on the time of day. The two chairs came from flea markets in Paris, the sofa is new, and the table is from Ralph Lauren Home, where Mazzarini used to work.

In the primary bedroom, painted a moody gray, a locally sourced dresser and chair sit on an indoor-outdoor striped rug. Drapes are custom in Holland and Sherry wool. There is no primary bath; rather, the three bedrooms share one, which was gutted during renovation, and now features a custom vanity with a stone top and a pair of Visual Comfort sconces. Downstairs, a second full bath has cabinets made from the same wood as those in the kitchen.

The dining room table is from the Paris flea market, and the black chairs came from a sample sale. The gray chair was found by Mazzarini’s mother in a neighbor’s garbage. He had the legs refinished and the whole thing reupholstered.

While keeping with the providence theme, during the renovation the couple spotted a Mercedes on the side of the road. It turned out to be for sale, and they bought it the next day. “You really can find everything locally that you need on the North Fork,” says Mazzarini.

Story by Stephen Treffinger
Photography by Reid Rolls

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Your Fall Horoscope for 2025

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A fire and a bench outside in the woods sit under a sky full of astrological stars to represent the fall horoscope.

Fall begins when the Sun enters Libra – the autumnal equinox in the northern hemisphere – the moment when day and night are of equal length. From this point on, the scales tip, and darkness gradually overtakes daylight. We feel it in the air before we name it: a softening of light, a cooling of afternoons, the reappearance of sweaters and sharpened pencils. The season invites a quieter rhythm – one that’s slower, more deliberate, more internal. 

And astrologically, we’d say that’s because this is when night begins to win. In traditional frameworks, autumn and the night belong to Saturn, planet of distance, memory, structure, and the melancholic humor. Its qualities are cold and dry, associated with withdrawal, study, and the desire for warmth and order. Autumn doesn’t just cool the weather – it tilts us inward, asking us to tend to what’s been set aside, and begin the long, slow turn toward winter. 

The Sun’s Recent Clash with Saturn 

Autumn begins just after a hard opposition between the Sun in Virgo and Saturn retrograde in Pisces – an alignment that dominated the final weeks of summer. This is the midpoint in Saturn’s cycle, when the planet is closest to Earth and most visible in the night sky. It functions like a full Moon in tone and effect: sharp, public, and difficult to ignore. Whatever was exposed during this opposition likely carried weight and consequence. 

Because Saturn was retrograde, its effect was mostly obstructive. It didn’t clarify; it stalled, resisted, and turned up the friction. The Sun, being the faster-moving body, was the one applying to the contact – which means the impact was more keenly felt by those represented by the Sun. That includes figures in leadership, public-facing roles, or anyone whose discernment and reliability had come to be trusted. With the Sun in Virgo, that spotlight falls on organizers, analysts, advisors – people who help manage the moving parts in others’ lives. When that kind of figure gets caught in a clash with Saturn, the result is often a failure of discretion, a challenge to authority, or a breakdown in systems of support. 

What This Clash Means

Oppositions bring contrast, and often conflict. This one would’ve manifested as a moment where something had to give – when principles of order, efficiency, or clarity met a wall of delay or institutional resistance. In personal terms, it could’ve shown up as an argument with a boss, a systems failure at work, or a stretch of pressure that revealed how alone someone felt in holding things together. At scale, it may have involved figures falling from grace, errors made public, or credibility being tested under pressure. 

The exact opposition is now behind us, and while Saturn remains retrograde into early November, the tension it introduced is no longer building. What took the hit during that clash were solar themes – confidence, clarity, and the ability to hold things together with steadiness and skill. For many, that meant being thrust into roles where judgment was questioned, boundaries collapsed, or support systems buckled under pressure. With the Sun now in Libra, those same themes are trying to find their footing, but it will take time. 

Encouragingly, Saturn stations direct just as the Sun forms a trine to it. That shift from opposition to trine signals something more than easing tension – it points to the possibility of repair. The dynamic that once produced public strain now opens space for quiet resolution. What couldn’t be managed cleanly in late summer begins to find its way back into shape. The season doesn’t begin with full control restored, but it does begin with a path toward coherence – one that becomes clearer by mid-autumn, when the pressure begins to lift and confidence returns on steadier ground. 

Exiting the 2025 Eclipse Season 

This equinox also arrives just after a lunar eclipse in mid-Virgo followed by a solar eclipse in late Virgo. These eclipses bracketed a volatile period in late summer that was punctuated by a hard opposition between Mars and Saturn. When those two meet in tense formation, we often see contests of will: moments where two forces meet not to resolve, but to assert. The result is rarely elegant. It brings out the worst in people – cruel insistence where restraint was called for, aggression instead of clarity, a pressure to prove something even if no one’s watching. 

But here’s where things begin to shift. At the time of the solar eclipse, Mercury crossed the degree where Mars had stood during the August opposition. It remains near those degrees in the autumnal equinox chart. 

More on Mercury in Fall 2025

Mercury is a planet of negotiation – it’s interested in trade, exchange, information, and repair. That means this autumn begins with an unusual opportunity to reframe the damage done in late summer. You may not be able to undo what happened, but you can revisit the terms. Some relationships will benefit from renegotiation. Some will need to be released, with a clearer understanding of why. In either case, the invitation is to reset the table. 

Think back to what went sour in August – or a boundary that was pushed too far. If the outcome still feels unresolved, Mercury’s passage suggests a second attempt may yield something different. The eclipse sequence may have shaken what felt stable, but it didn’t invent anything that wasn’t already in motion. 

An eclipse is like shaking a tree: only the dead leaves and ripe fruit fall – whatever was going to drop anyway, given time. That kind of sudden shedding can be startling, especially if you were hoping something had more life in it, or if something came to maturity before you were ready for it. But what’s gone now was likely already slipping. This fall offers the first serious attempt to lay new terms over old ground. 

Fresh Starts Are Still in Progress 

One of the most striking features of this equinox chart is how many planets appear in the early degrees of their signs. The Moon, Mercury, and Sun all cluster at the start of Libra; Venus sits at the entrance to Virgo; and Mars – always loud when it changes signs – arrives with force at the very first degree of Scorpio. Only Jupiter and Saturn are further along in their respective signs. 

When we see planetary pileups in early degrees, it often marks the beginning of a longer pattern. It signals a time when changes are freshly planted – not yet rooted, not yet stable. These are the first few weeks in a new home, the early phase of a job before you know the office’s politics, or the first few conversations of a relationship that hasn’t found a rhythm yet. Things are developing, but not yet mature. 

That makes patience essential. You may feel clarity return this fall. Some of the fog of the last season lifts. But don’t confuse insight for permanence. New dynamics will need time to settle. You might discover something compelling about a friend, a plan, or a project – but hold off on testing its limits too soon. Let it prove itself slowly. 

This is true across the board: finances, health regimens, scheduling experiments, creative ventures. Let them breathe. There’s momentum here, but it’s early-stage momentum – easily disrupted by doubt or over-analysis. 

Slowing Growth and Steadying Ground in Your Fall Horoscope 2025 

Midway through the season, the tone shifts. Saturn, which has spent the past few months retrograde in Pisces, finally stations direct – just as the Sun in Scorpio forms a trine to it. That alignment completes a larger arc: earlier in the season, the Sun had opposed Saturn, revealing public pressure points and personal strain. Now the two form an alliance. What began as a clash finds a way toward resolution. 

This is one of the most hopeful signatures in the fall chart. It doesn’t erase what came before, but it makes repair possible. The strain of late summer may have cracked something – in your confidence, in a relationship, in the stability of a system you were counting on. Now comes the chance to rebuild, slowly and with clearer eyes. What stayed standing through that pressure is likely to hold even better going forward. What gave way may be easier to mend than it first appeared – or at least easier to replace with something sturdier. 

This shift coincides with another: Jupiter, now in Cancer, stations retrograde just as Saturn moves forward. In astronomical terms, Saturn begins climbing again while Jupiter begins its descent. Symbolically, it marks a reversal in which planet is gaining ground. Jupiter represents optimism, openness, and expansive growth. Saturn prefers boundaries, structure, and continuity. So as one slows, the other strengthens – and the tone of the season turns from movement to maintenance. 

What This Horoscope Means for the World

On a global scale, this suggests a cooling of reformist momentum. Big visions may be deferred, new powers may pull back, and established structures may reassert themselves. It’s not necessarily regressive, but it is conservative in tone – protective of what already exists, skeptical of rapid change. Saturn rising in strength points to older institutions, longer processes, and more cautious leadership. 

Interpersonally, it can mean a return to roles and routines that feel more defined. Some of that may be stabilizing – a clear container where something had gotten messy. But it can also signal where growth has slowed, or where novelty gives way to responsibility. You may find yourself rethinking how much you’re willing to carry, and for whom. 

And on a personal level, it’s about scale. Jupiter retrograde may shrink the field of vision. The big plans get smaller; the spotlight pulls back. But Saturn moving forward offers a different kind of progress – quieter, less dramatic, but grounded. Not everything needs to take off right now. Some things just need to hold. And what holds now may last longer than you think. 

Your Fall 2025 Horoscope

Aries

Most of fall centers on others – partners, clients, competitors, collaborators. There’s a lot to juggle, and not all of it is on your terms. Communications may feel nonstop, but some conversations are worth staying with. Career issues that stalled over the summer will begin to clear, though not immediately. If your confidence feels unsteady, let that be part of the season’s recalibration. You’ll have the chance to move forward again once pressure lifts. 

Taurus

Others carry weight this season – partners, collaborators, even rivals. Venus, your ruling planet, sits strong in Virgo and in good standing with Mars, suggesting shared goals can bring mutual gains. You’re well-positioned to help someone else succeed, and doing so may secure a faster ally. Just be mindful of your own limits. Helping others is worthwhile now, but not if it comes at the expense of your own restoration. Think support over sacrifice. 

Gemini 

There may have been a falling out recently – likely with a friend, ally, or supporter. Some disappointments are real, and not everything can be patched. But Saturn’s turn direct gives you space to steady the terms. Where accountability is shared, relationships can be rebuilt. This could also apply to patrons or long-held aspirations. Either way, clarity arrives mid-season. Name what you want, and be ready to negotiate for your needs. But do negotiate: some trade-offs are okay. 

Cancer

If work’s been difficult, this season marks a shift. The key is to channel Mars in Scorpio: strategic risk, firm boundaries, and courage. Don’t charge in – plan, fortify, then proceed. New ground is available, but only with a clear read on what could go wrong. Map it backward, then move. You’re not alone in this; practical support is likely to come through colleagues, neighbors, or siblings. Let shared effort do some of the lifting. 

Leo

You’ve just come through a solar eclipse and a hard aspect to Saturn – your ruling planet, the Sun, has been under pressure and you may have felt it directly. The immediate upside: now is the time to renegotiate terms that fell out against your interests. Don’t wait too long. A second chance to steady the situation comes later this fall, and it’s likely to hold better than before. If appropriate, get things in writing. 

Virgo

A few small expenses – and possibly one larger one – could nibble at your financial edge, but the chart suggests equal opportunity for smarter management and new sources of income. It’s a strong financial season overall. This is also an excellent time to return to a writing habit or start a fresh one. Whether it’s journaling, publishing, or refining your voice, steady effort here opens more than just creative doors. Put your mind to work. 

Libra 

Career matters get a clean start this fall, though the pace may slow by mid-season. Recent partnership tensions are settling, but any hurt left unspoken could interfere with that progress. Address what matters. Financially, this is an unusually strong period for growth –new income streams, service offerings, or investments made now are well supported. Don’t get distracted by emotional crosscurrents when material conditions are moving in your favor. Direct action gets traction. 

Scorpio

You’re in a rare position this season – Jupiter and Saturn never complete their trine, but you will trine both. That puts you in reach of remarkable influence, especially by supporting others’ efforts. If you see a role you can fill easily, without stretching, take it. That’s where luck follows. This is a season to act as connector, closer, or catalyst – not by forcing outcomes, but by stepping in where something needs exactly what you already offer. 

Sagittarius

If spending’s crept past your limits, this is the season to bring things back in line before circumstances do it for you. On the upside, career looks strong. Venus highlights the house of service, favoring roles where you coordinate, manage, or enable others to act. Quiet support, widely felt. A good season for meeting new people, too – especially through active social ties. Look for those already in motion; they may pull you along somewhere exciting! 

Capricorn 

The mood lightens inwardly once you’ve processed recent fears – some valid, some not. Relationship dynamics, while generally favorable, may slow for a while. That’s not a problem if you don’t make it one, as protective Jupiter is the active influence here for some time. Career, meanwhile, is a strong point of focus this fall. Make decisions that set up long-range movement. Even if events seem trivial or too swift-paced, there’s plenty of positioning underway behind the scenes. 

Aquarius

This is one of the year’s best windows for learning, travel, and new perspectives. Expose yourself to ideas you haven’t met yet. Career gains are possible, especially if you apply that same principle of broadening scope. Don’t get stuck on one method or angle. Relationship tensions that may have crept in earlier should ease by mid- to late fall – conversations go further then, and smoothing things over won’t require quite so much effort. 

Pisces

Relationships may fray slightly this season – misunderstandings, disappointments, or mismatched expectations could surface. But the same transits suggest a path to deeper appreciation, if handled with grace. Give people a second look. Travel, study, and pleasure are all strongly supported now, especially when shared. Just be mindful of casual spending: it’s easy for joy to erode the budget in small, forgettable ways. Keep your vision expansive, but your wallet a little more watchful. 

Horoscope Author

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves 
Photo Courtesy of Dave Hoefler

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Texas Chili 

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Texas chili sits in a large pot with a bowl of chili in front of it topped with cheese and a bowl of red onions beside it.

The Texas “bowl of red” is among the signature dishes of the Lone Star State. If you want any respect in Texas, call your chili a meat dish, not a soup. I like to cut the meat in small cubes, but coarsely ground beef chuck, called “chili grind,” can be used if you prefer. True Texas chili does not include beans, though they can be served on the side. A key ingredient is an ancho chile-based chili powder, enhanced in this case by toasted cumin seeds, a bit of Mexican mole paste, and masa harina as a thickener. A true bowl of goodness!

Other Meat Recipes From Cheryl Alters Jamison

Green Chile Chicken Enchilada Casserole

Haitian Pumpkin-Beef Soup (Joumou)

BLT Pasta

Seared Pork Chops with Cranberry-Bourbon Sauce

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Texas chili sits in a large pot with a bowl of chili in front of it topped with cheese and a bowl of red onions beside it.

Texas Chili 


  • Author: Cheryl Alters Jamison
  • Yield: 8 Servings 1x

Description

Accompany this rich and hearty Texas Chili with your favorite bread or crackers.


Ingredients

Scale
  • 4 bacon slices, chopped
  • 1 large onion, chopped
  • 4 plump garlic cloves, minced
  • 4-lb beef chuck roast, trimmed of surface fat and cut into 1/2-inch cubes
  • ½ cup good quality chili powder, such as Gebhardt’s
  • 1 tbsp cumin seeds, toasted in a dry skillet and ground
  • 1 tbsp molé paste
  • 2 tsp crumbled dried oregano
  • 2 tsp salt or more to taste
  • 2 tsp cider vinegar
  • ¼ tsp cayenne pepper or more to taste
  • Approximately 2 cups beef stock
  • 1 to 2 tbsp masa harina
  • Chopped onions, shredded mild Cheddar cheese, minced fresh or pickled jalapeños, and saltine crackers, optional garnishes


Instructions

  1. Fry the bacon in a Dutch oven or other large heavy pot over medium heat until brown and crisp. Remove the bacon from the drippings with a slotted spoon and reserve it.
  2. Add the onion to the drippings and saute briefly until softened. Mix in the garlic and continue cooking until the onion is translucent. Stir in the beef and saute it until it loses its raw color. Add the reserved bacon, and the chili powder, cumin, molé paste, oregano, salt, vinegar, and cayenne. Pour in just enough stock to cover. Reduce heat to very low and cook uncovered for about 3 hours, stirring about every 30 minutes. Add more stock as needed to keep the mixture from getting dry and sticking.
  3. In the last 30 minutes of cooking, stir in the masa harina, a couple of teaspoons at a time, to thicken or “tighten” the chili. Serve the chili immediately or, preferably, let it cool, cover, and refrigerate overnight, and reheat.
  4. Serve the chili steaming hot in bowls, with garnishes as you wish.

©2000 Cheryl Alters Jamison and Bill Jamison, adapted from American Home Cooking. 

Recipe by Cheryl Alters Jamison and Bill Jamison
Photography by Tira Howard

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Green Chile Cheeseburger

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A cheeseburger sits on a plate with a large green chile sitting on top of it.

New Mexico lays claim to the country’s most outstanding burger. That’s an audacious statement, but pretty much everyone in the state—and many folks elsewhere—would agree at least one-thousand percent. The special melding of fire-kissed meat and gooey cheese, zipped up with the state’s favorite pungent pod, is truly one of those matches made in any eater’s idea of heaven.

For a quintessential version, we went to our frequent collaborator, Cheryl Alters Jamison, an almost five-decade resident of Santa Fe and the creator of the New Mexico Tourism Department’s Green Chile Cheeseburger Trail. She helped cook up the signature burger competition at the New Mexico State Fair, as well as the Green Chile Cheeseburger Smackdown. This four-time James Beard Award-winner’s also a whiz—or wiz—at the grill, with numerous books on outdoor cooking to her credit, including the multi-million copy seller, Smoke & Spice. 

How to Build a New Mexico Green Chile Cheeseburger

All New Mexicans have slightly different methods for creating their burger, but we agree on starting with freshly ground meat and topping it with New Mexico-grown green chile. Beyond that, cooks tinker with the cheese and whether it’s placed over or under the chile, both of which are acceptable. The merits of searing the burger on a cast-iron griddle or cooking over an open fire cause heated idiscussions too and, while both have staunch fans, we’re going with the grill here.

When it comes to condiments, we think that mustard belongs on hot dogs not burgers, and that mayo should be an equal player with ketchup, often mixed together. If you have a red-ripe tomato, use it, and perhaps a leaf or two of crisp lettuce, or even a thin slice of onion. Dill pickle slices are tolerable. Go easy on the condiments though, so as not to distract from the essential flavors of the green chile, cheese, and burger itself. The bun needs to be sturdy enough to hold all the fixings but yield easily when biting into this mouthful of bliss. 

Follow Cheryl’s tips and recipe here, and you too will be receiving kudos for your handiwork in no time. All of your friends will be green with envy. 

Show Off Your Love for Green Chile with These Other Recipes

Ricotta Gnocchi with Roasted Green Chile

Green Chile Mac and Cheese

Green Chile Chicken Enchilada Casserole

Braised Duck Leg in Green Chile

Green Chile Biscochitos

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clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A cheeseburger sits on a plate with a large green chile sitting on top of it.

Green Chile Cheeseburger


  • Author: Cheryl Alters Jamison
  • Yield: Serves 6

Description

Try one of New Mexico’s most famous recipes.


Ingredients

Scale
  • 6 fresh New Mexican green chiles
  • 2¼ to 2½ lbs freshly ground beef chuck (or other ground beef mixture with about 80% meat to 20% fat)
  • 1 tsp kosher salt
  • 1 tsp coarse-ground black pepper
  • 6 burger-size slices mild Cheddar, Monterey Jack, or American cheese
  • 6 large brioche or other soft hamburger buns
  • 6 thick slices large red-ripe tomatoes and crisp lettuce leaves
  • Ketchup, mayonnaise, slices of onion, or dill pickles, optional


Instructions

  1. Fire up the grill for a two-level fire capable of cooking first on high heat and then on medium heat.
  2. Place chiles over the grill’s hot fire, and char them, turning as needed, until the skin is blackened. Place chiles in a paper bag or covered container and let them steam a few minutes, until cool enough to handle. Peel, seed, and chop chiles, wearing rubber gloves if your skin is sensitive.
  3. Mix together the ground chuck, salt, and pepper. Gently form the mixture into six patties ½ to ¾ inch thick, slightly concave at the center.
  4. Grill the burgers uncovered over high heat for 1½ minutes per side. Move the burgers to medium heat and rotate one-half turn for crisscross grill marks. Cook for 3½ to 4 minutes more per side for medium doneness, until crusty and richly brown with a bare hint of pink at the center. Lay a cheese slice over each burger after you turn them for the last time. Toast the buns at the edge of the grill if you wish.
  5. Place bottom half of buns on a work surface. Arrange cheese-topped burgers on buns, and top with equal portions of green chile. Add tomato, lettuce, condiments as desired, and cover with bun tops. Serve right away.

Notes

Substitute thawed frozen chopped New Mexico green chile, well-drained and warmed, for the fresh if you wish. Top each burger with at least 2 tablespoons and up to ¼ cup of the chile.

Recipe by Cheryl Alters Jamison
Photography by Tira Howard

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Pittsburgh Farmers’ Markets Open Through the Fall

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an assortment of fresh fruits and veggies at a farmers market.

Pittsburgh’s Fall farmers’ markets bring new ingredients into the kitchen spotlight: fresh, farm-grown ingredients such as apples, pumpkins, squash, and so much more. That’s right, just because summer has come to an end doesn’t mean your farmers’ market trips have to. Many markets in Pittsburgh are still open to suit your harvest needs. However, since the days are getting shorter, get out there NOW to partake of the bounty before farmers’ market season comes to an end. Plus, try our recommended recipes to make the most of your fresh produce.

Pittsburgh Farmers’ Markets Open Through the Fall

Carrick Farmers Market

1529 Brownsville Road, Wednesdays, 3-7 p.m., through October 28

Carrick’s Wednesday market brings farms, prepared foods and community organizations to the Love Carrick Community Pavilion. Jodikinos Farm and Greenhouse grows a wide range of produce, with fall crops including pumpkins, butternut and acorn squash, sweet potatoes, apples, broccoli, cabbage and kale. Catchfly Gardens adds locally grown flowers, while Pittsburgh’s Best Cafe brings prepared food. The vendor lineup rotates from week to week, and Just Harvest’s Fresh Access program lets shoppers use SNAP and earn Food Bucks for fresh produce. If small pumpkins turn up in your haul, try our Baked Baby Pumpkins, an easy savory side for cooler weather, or other pumpkin recipes. 

Bellevue Farmers Market

34 North Balph Avenue, Wednesdays, 3-7 p.m., through October

Set in Bayne Park, Bellevue Farmers Market gathers around 30 vendors and food trucks each week. Fall is prime time to visit full-time vendor Sturges Orchards for apples, cider, apple butter and applesauce, while Haffey Family Farm and Pond Hill Farm are great for Pennsylvania-grown produce, greens and herbs. Get locally grown mushrooms at Fungetarian, and prepared-food options range from Pitaland’s gyros and pita pies to Ocho Salsa’s fresh salsa and Kilimanjaro Flavour’s African cuisine, with rotating vendors adding to the lineup. Bring home a mix of tart and sweet apples from Sturges to make our classic Apple Pie.

Squirrel Hill Farmers Market

5737 Beacon Street, Sundays, 9 a.m.-1 p.m. through December 20 (Hours Change to 10 a.m. to 1 p.m. in December)

CitiParks’ largest farmers market makes for an especially abundant Sunday shop. Who Cooks For You Farm’s fall harvest includes pie pumpkins, winter squash, sweet potatoes, butternut and honeynut squash, kale and winter radishes, while Paul’s Orchard, Sand Hill Berries, Jodikinos and Real Fungi add fruit, produce and mushrooms to the mix. There’s plenty to eat on the spot, too, with El Colibri and Lula La Chula among the prepared-food vendors, plus baked goods from Jak’s Bakery, Mediterra Bakehouse and Third Space Bakery. Pick up a butternut squash at the produce stand and try our Twice-Baked Butternut Squash with Brie.

Farmers’ Market Cooperative of East Liberty

344 North Sheridan Avenue, Saturdays, 5 a.m.-noon, year-round

Early birds have been shopping this farmer-owned East Liberty institution since 1941, and unlike most markets on this list, winter doesn’t send it packing. Fall Saturdays bring Kistaco Farm apples and fresh cider, alongside Zang’s Greenhouse tables piled with squash, potatoes, beets, carrots, parsnips, cabbage and greens. Greenawalt Farm sells eggs, cheese and preserves, while J.L. Kennedy Meat Stand is the stop for locally raised meat and poultry. If a hefty fall cabbage makes it into your bag, our Braised Cabbage and Beans recipe knows what to do with it.

Northside Farmers Market

Allegheny Commons Park, East North Avenue & Cedar Avenue, Fridays, 3-7 p.m. through October; 3-6 p.m. through November 20

Friday grocery shopping comes with a side of happy hour at CitiParks’ longest-running farmers market. Set in Allegheny Commons, Northside keeps going well past summer with regional produce, meat, eggs, breads and dairy, plus prepared foods that make it easy to snack while you shop. On the final Friday of each month, the market turns social with a beer garden and live entertainment. Fall produce changes as the harvest does, so check the week’s farm stands before planning dinner. Then browse one of our many recipes for inspiration once you see what strikes your fancy.

Sewickley Farmers’ Market

200 Walnut Street, Saturdays, 9 a.m.-1 p.m., through November 21

Sewickley’s Saturday market catches that delicious September overlap when summer hasn’t quite left but fall is already elbowing its way in. Dillner Family Farms still has sweet corn, tomatoes, peppers, green beans and watermelon, with winter squash and pumpkins beginning to arrive. Istanbul Grille is a weekly fixture for Turkish food and vegan dishes, and shoppers can picnic on the neighboring convent lawn through October. If you have a bigger haul than expected, fear not. Market volunteers will even help carry those giant pumpkins and squashes back to the car. Put the winter squash to work in our Roasted Squash with Orange and Spices, a lovely, warming recipe.

Lawrenceville Farmers Market

115 41st Street, Tuesdays, 3-7 p.m., through November 24

Lawrenceville’s Tuesday market makes it very easy to turn an after-work grocery run into dinner. Fall brings apples and cider from Sturges Orchards, produce from Carlos Aviles Farm and Jodikinos, and mushrooms and vegetables from Tiny Seed Farm and Star Cross Naturals. Driftwood Oven, Istanbul Grille and Mexa handle the ready-to-eat side of things, while the market’s dollar-for-dollar SNAP match helps stretch the weekly shop. Mushroom haul getting too ambitious? Our Smoked Mushroom Vegetarian Tacos with Creamy Chipotle Sauce pile smoky, crisp-edged mushrooms into tortillas with fresh pico and a spicy-creamy sauce.

Monroeville Lions Farmers Market

Monroeville Mall, between Dick’s and Best Buy, Saturdays, 9 a.m.-noon, through November 21

More than four decades after the Monroeville Lions Club started this market in 1982, Saturday mornings are still about local food. Farmers and food makers help run the market themselves, with a roster that includes Harvest Valley Farms, McKinney Family Farm, sweet-corn grower McElhinny Farm, Paul’s Orchard and Mitchell’s Mushroom Farm, alongside local bread, honey, preserves, cheese and prepared foods. The market’s move to Monroeville Mall brought more visibility, easier parking and direct access to vendors. As winter squash piles up at farm stands this fall, our Roasted Squash Tacos with Sriracha Mayonnaise turn butternut squash into a spicy, crunchy weeknight dinner.

Bloomfield Saturday Market

5050 Liberty Avenue, Saturdays, 9 a.m.-1 p.m., through November 21

Summer may be winding down, but Bloomfield’s market still has plenty to fill a Saturday morning. Shop Sturges Orchards for apples and cider, Real Fungi for mushrooms, and a rotating mix of farms and makers for vegetables, meats, cheese, bread and prepared foods. SNAP and Food Bucks are accepted, and the market continues twice a month through winter. For an easy use of those crisp fall apples, this Vegan Apple Slaw mixes them with cabbage, carrots and a maple-Dijon dressing.

The Original Farmers Market in Bridgeville

151 Parks Road, Mondays, Wednesdays and Fridays at 5:30 p.m. through September; Mondays and Fridays at 5:30 p.m. in October and November

This Bridgeville institution does things the old-fashioned way: Farmers sell from individual stalls, shopping starts when the bell rings at 5:30 p.m., and cash is still king. October brings pumpkins, gourds, winter squash, potatoes, cabbage and fresh cider, followed by plenty of apples and hearty produce in November. You’ll also find breads, honey, meats and prepared foods. Take a few apples home to make delicious Dutch Apple Pie With a Twist.

Verona Farmers Market

36 East Railroad Avenue, Thursdays, 2-7 p.m., through November

Verona keeps its Thursday market going through November, with local produce, prepared foods, artisan goods and food trucks in the mix. Right now is an especially good time to go, as summer tomatoes and zucchini overlap with the first of fall’s squash and heartier vegetables. Wondering what to do with all that late-summer bounty? Try cooking a Vegan Mushroom Potato Soup that can be made in just 35 minutes, featuring three types of mushrooms, a Yukon Gold potato, vegetable stock, and plenty of herbs.

Oakmont Farmers Market

600 Allegheny River Boulevard, Saturdays, 10 a.m.-1 p.m., through October

Oakmont’s “small but mighty” market packs plenty into a Saturday morning. Haffey Family Farm brings seasonal produce, Halstead Farms has locally raised poultry and eggs, and Begonia House Bakery and The Saucy African cover baked goods, sauces and spice blends. Those farm-fresh eggs are reason enough to plan Sunday brunch: Chef Csilla Thackray’s recipe for Paprika Deviled Eggs gives the classic a smoky, savory kick.

Brookline Farmers’ Market

Cannon Memorial Park, Sundays, 10 a.m.-2 p.m., through October 25

Keep Sunday mornings local at Brookline’s neighborhood market, where the focus is on homegrown and homemade food. Expect seasonal produce, meats and cheeses alongside fresh breads, cookies, pies and other baked goods, with the lineup changing throughout the season. A loaf of market bread and a wedge of local cheese are also the beginnings of an excellent fall lunch. This recipe for the Ultimate Grilled Cheese has the 411 for getting it perfectly crisp and gloriously gooey.

About the Author

Kylie Thomas is TABLE Magazine’s Online Editor, covering Pittsburgh food, drink, and going out, including the Things to Do in Pittsburgh column. A Point Park University graduate, her work has also appeared on The Takeout, QBurgh, and Empire Extreme. She also runs the photography business Photos by Ky. 

Featured Photo Courtesy of Tolga Ahmetler

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