Sunday market open snow or shine!
Saturday Market is closed until June. We're still around on Sunday's at Dupont 8:30-1:30!
If you have any questions about availability at market, give us a call at the farm!
Market Locations and Hours
Notes from Jim
Invest in a Homemade Muffin
Would you be interested in making a profitable investment in a worthwhile (and creditworthy) small-scale food enterprise? Buying an interest-bearing “MUFFIN NOTE” from 350°BAKERY is a great way to accomplish this and ensure that you’ll keep finding our yummy, high-quality baked goods at NEW MORNING FARM’s Saturday market.
We are JANE CRAWFORD (yes, Jim and Moie’s daughter) and BARB REALE, best friends from grade school (now 35 years old) and business partners in Pittsburgh’s up-and-coming 350°BAKERY. For two years now we’ve been baking ALL YOUR PIES, COOKIES, and other
goodies that you find here at New Morning Farm’s market every Saturday.
We bake everything in our certified kitchen on Friday afternoons, then rush them (still warm!) down the PA Turnpike to the farm, and from there to you on Saturday mornings. In as many cases as possible we use ingredients from New Morning Farm or other local
farms. We never use preservatives, trans-fats or other strange-sounding ingredients. Everything is done in small batches, by hand, in our up-to-date, inspected bakery, using both classic and unique, not-too-sweet recipes. AND Farmer Jim (famous for his discriminating taste in food) personally taste-tests and approves all our new items!
We, Jane and Barb, have been baking together for years. It’s our passion! And our 6-yearold 350°BAKERY is becoming well-known as a wholesale supplier of desserts and coffee accompaniments in local coffee shops and restaurants in the Pittsburgh region.
In 2016, with demand for our products increasing, we began looking for a location to house our own commercial kitchen and retail store. After a long search and several possibilities, we landed on a vacant tire shop in our own neighborhood that had great potential for making
our entrepreneurial dream a reality. It was far from spiffy, but was the perfect size and a good location on a busy street in a residential part of Pittsburgh. We saw great possibilities for the production facility we needed for our growing wholesale business, with plenty of extra
space to house our future retail store.
We were excited! We made a business plan, got lots of good advice, and found several low interest investors (including New Morning Farm). Our blueprints for the production area were good, and our contractor did a good job of transforming the old tire shop into a
modern, efficient bakery, where we’ve been working for the past year.
So far, so good: great kitchen, great equipment, great production, expanding markets.
HOWEVER, we’re stalled on the next step— our retail store, which we know will be the key to making us viable and profitable. We have the raw space, the blueprints, bids from contractors, and a new, professionally-designed brand with new website in the works. All this,
but unfortunately not enough capital to make it all happen! With our inexperience in financing, it turns out that we didn’t raise quite enough to put the finishing touches on our storefront. Which brings us to our reason for this letter: We need a modest amount of additional capital.
If you like our products (and we think you do), and agree with us that we can create our dream, a viable, high-quality bakery business, please consider this investment opportunity: Our “Muffin Note” comes in the form of a “demand note”. This means that the money lent is
payable at any time you request, in one lump sum. Buying a note is easy to do: simply send us a check to the address listed below, and before depositing it we will mail you a signed note. To keep our bookkeeping manageable we offer notes in $1,000 increments. On
December 1 and June 1 of each year we will pay interest, currently 6% annually, on the amount you have invested. The rate of interest we pay is tied directly to current money market rates and will be adjusted every six months (Dec. 1 and June 1). Along with each interest payment, you will receive a new note bearing the adjusted rate. It’s as straightforward and uncomplicated as we can make it. If you’d like more information about our notes or about our business, including credit references or financial statements, feel free to call. We’d be glad to discuss all of this with you.
To summarize, we know our proposal is unusual, but here’s why you should consider joining our group of investors:
1. We’ve been in business for six years. We know how to bake great things, and we already have a lively wholesale trade in a very food-conscious, booming city (that is lacking in quality bakeries).
2. Our credit history is excellent.
3. Your risk is minimal, since you can withdraw your total principal any time, with no notice.
4. We offer a favorable rate of interest, much better than any CD we know of.
5. Your money will go to work supporting a small-scale, woman-owned food business with integrity and a bright future.
6. Best of all, you’ll know you’ll be able to continue enjoying our delicious products!
In appreciation for your consideration,
Jane Crawford, Barb Reale
2427 S.18th St ext. Pittsburgh, PA 15210 (412)381-4000 www.threefiftypgh.com
Scroll down to check out pictures and stories from our Instagram!
This Sunday, 3/25, will end our 2017-2018 Market Season! With all four markets included, we held just about 125 markets during this past season. Each market day has it's own character and characters, and we look forward to getting back to Dupont starting in May. All our faithful, enthusiastic customers are key to their vibrancy and success. Thank You!
While we miss the markets and the community we feel there, April is a key month for the farm to prepare for the coming year. We are preparing the soil, finalizing plans, and most importantly, welcoming and beginning to train new apprentices. Apprentices all have management responsibility for crops and jobs. The enthusiasm, curiosity, dedication, and grit of our apprentices is key to the success of the farm. While we start to work the fields, we're also preparing the apprentices for the responsibilities they'll have when we really get busy in May and June. Taking a break from markets allows us focus on our new plants and workers, and we'll be back at markets soon.
For our last market, we still have a great selection of greens, and lots of root veggies to stock up on. Roots store wonderfully in a plastic bag in the fridge. Most of them need cold, dark, and the plastic helps prevent dehydration. We'll also have plenty of fresh eggs. Since they are fresh, they easily store for a month in the fridge. Be Well!
The month of March is all about seizing whatever opportunities present themselves. We were hoping to get out into the fields this week to seed some peas. A change in the forecast means we've pivoted back to our other spring projects. Caitlan spent a full day seeding in the greenhouse, and she is there again today tending many beautiful transplants. Aimee and Jaime are leading the charge in the packing shed to prepare for Sunday market while we all focus elsewhere. Evan is tackling the installation of overhead irrigation sprinklers in our new high tunnel. This should allow us to grow a summer cover crop to feed the soil. Adam and I are furiously planning crop rotations, cover crop rotations, soil health and fertility, and backup plans. Our newest apprentice, Phil, was up on top of the hardening-off-tunnel fastening on the new plastic. That tunnel is now ready to go whenever we need it. Steve is diligently working through the paperwork and application process to get our H-2A workers from Jamaica back in late May. Our friends Michael, Cleveland, and Sylvester stay in touch all winter, and they tell us they're ready for the season ahead. All this work we can get done during the "bad" weather, creates time during good weather when we can focus on working the soil and plants. Farming is all about creating and using opportunities.
Say, "Hi" to Seth at Sunday Market this week. He'll be there with the usual crew, some stunning greens(especially the red butter lettuce and the spinach), and parsley! With the cold winter, the parsley is finally producing, and because of the cold the flavor is a super balance of sweet and parsley. We've been enjoying it in salads, in a beet salad, on and in soups and stews, and even the old standby potatoes with parsley.
Recipe of the Week
Parmesan Garlic Cabbage
by Nagi from Recipe Tin Eats
2-1/2 tbsp olive oil
3 garlic cloves, minced
1 red onion, finely sliced
7 handfuls shredded green cabbage
1/2 - 3/4 cup shredded parmesan
salt and pepper
Heat oil in a large skillet over high heat.
Add garlic and onion - cook for 2 minutes until onion is translucent.
Add cabbage and cook until wilted.
Stir through parmesan, season to taste with salt and pepper.
Total time - 10 minutes Serves 4
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Everything Starts as a Seed
Jim and Moie Crawford started organic farming in 1972, on rented land, with a little experience, and practically no money. Over the course of 40 years, New Morning Farm grew from a small operation, selling vegetables out of the back of a pick-up truck, to a farm of over 95 acres with several thriving markets in Washington, D.C.