Sunday Market is open!
Saturday Market is closed until June. We are busy planting for the coming year. Thank you for all of your support!
If you have any questions about availability at market, give us a call at the farm.
We are still hiring! Please check out our Employment Page.
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
We say we grow about 50 crops. To count more precisely, we must first have a discussion about the definition of a "crop." Regardless, there must be someone with the time, energy, and focus to monitor each planting from field prep, through marketing. We all pitch in for our different areas of expertise to grow a crop, but each crop is assigned an apprentice manager. This is the person who stays in touch with the crop throughout the whole cycle. They are also the advocate, scout, guardian, and detective for the crop.
The apprentice managers inspect their crops at least once a week. A
magnifying glass is often employed to peer at damaged leaves; does that damaged leaf edge look like flea beetle or slug jaws? Is that faint yellow shadow just the cloudy weather, or the beginning of a disease?
It's also important to stand back and look across each planting. Is
there variation in the growth from one plant to the next? Perhaps one area is stunted, or growing really fast. Are the plants the right color green? Yellow squash leave will never be as dark green as zucchini, so both must be judged against the healthy version of themselves. What weeds are present? Where are they located, and how could they compete with the crop?
Our experienced managers mentor those who are new to the farm, or new to the crop. We train everyone to collect samples and bring them to their mentor or the group to evaluate the situation, and likely responses. Without the dedication of all our apprentices so many little signs of trouble would be missed.
In organic farming, if we miss a problem early, it's often very
difficult and probably impossible to fix it later. Our apprentice
managers regularly make the observations and correlations that improve our growing systems, maybe not for this planting, but certainly the next.
At market this week: We are adding some "new crop" spring kohlrabi, plenty of basil, and we hope to add rainbow chard to our spring greens.
Hope to see you there! Jenni
Suddenly it's early summer! There are leaves everywhere, the green
almost hurts the eyes. It seems strange to remember the quiet of winter when there are insects, frogs, birds, and running water providing a constant layered background of sound.
We farmers have really felt the pace pick up last week. After spending much of April on a hurry up and wait strategy, we now have enough big tasks and such a wide variety that we probably won't slow down at all until October or November.
New Morning Farm would not exist without the dedicated apprentices who will work from 7:30 in the morning right through the end of the day until 8:00 at night if that's what it takes to keep the plants
thriving. Our goal as a team is to figure out how to get all our work
done within our normal work day, but that doesn't always happen when caring for living plants. It is incredible to be working with such a motivated team.
If you haven't, please check out "Our Team" under "Our Story." You'll find bios for all our new apprentice farmers, and the old friendly faces you already know. The whole team did a terrific job last week. The first year apprentices jumped right into the deep end of vegetable production with the support of our returning apprentices. There was a tremendous amount of learning and work that was accomplished.
We are back at Dupont Circle on Sundays. Say, "Hi," to Seth and the
market crew this weekend. We will have more gorgeous lettuce, herbs, kale, spinach, as well as the carrots you enjoyed all winter.
Recipe of the Week
Herbed Refried Beans
Heat your favorite refried beans
Mince 1 bunch cilantro, and 1/2-1 bunch chives
Optional: grate some cheese
Spread beans onto a plate, if using cheese, sprinkle a bit across the warm beans. Now add the minced herbs so there is a generous layer over the top. Use a second plate upside down as a lid, and leave covered 5 minutes, or until you smell the herbs and can't wait any longer.
Serve: with corn chips, tortillas, toast, wrapped in lettuce leaves, carrot or kohlrabi slices or sticks, add a fried egg and hot sauce for an amazing breakfast, Enjoy!
Total time - 10 minutes
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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.