Ballfield Farm is a
neighborhood
program of The
Pittsburgh Project
Meet A Member
This Week’s Tasks
May 27th ─ June 2nd
This week’s tasks include:
Watering hi-tunnel, weeding carrots,
clearing rows in centerfield, planting
tomatoes, potatoes, onions, tomatillos,
moving compost , filling holes
Gwen Baugh
Gwen joined Ballfield Farm in 2015,
and was instantly blessed by the community of members that she met.
After long days at work, Gwen takes
great solace in being able to sit and
dig up thistle weeds, freeing our crop
from the that invasive nuisance. One
of her favorites at the farm are the
tasty ground cherries, and last year
she experimented with roasting delicate squash—a new favorite of hers.
Gwen has appreciated learning so
much about crop rotation and looks
forward to a day when the farm is full
of goats and chickens! Gwen makes
her home in the Spring Garden neighborhood of the Northside.
Upcoming Schedule:
Saturday, May 27th, 9-12pm
Opener: Carol Gonzalez
Tuesday, May 30th, 9-11:30am
Opener: Katie Long
Wednesday, May 31st, 6:00-8:30pm
Opener: Tirzah DeCaria
Friday, June 2nd 9-11:30am
Opener: Charles Chapman
Ballfield Farm (BFF) is a neighborhood project collectively
growing organic food together on Pittsburgh's North Side.
All are welcome to become members. Members pay a
small yearly fee and commit to 6-12 hours of work per
month. For more info on membership, please visit
www.ballfieldfarm.org, email [email protected] or
show up at any scheduled workday.
Recipe of the Week In The Ground
Paprika Spinach Chicken
shared by Valerie Jones
2 large chicken breasts
1 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper
5 Tbsp butter, divided
1/4 c fresh thyme or 1 tsp dried
3-5 cloves minced garlic
1 c white wine, dry
2-4 c washed spinach
Mix paprika, salt, and pepper together and
rub on the chicken breasts. Melt 1 tbsp
butter in frying pan on medium high heat.
Fry chicken breasts for 3 minutes on the first
side, or until starting to turn golden. Turn
heat down to medium and flip over to the
other side. Cook for 3 more minutes on the
second side. Then, add the rest of the butter,
the thyme, and the garlic. Cook for 2 more
minutes, stirring the garlic and thyme. Add
the wine, bring it to a simmer and let it reduce for about 20 minutes. Keep an eye on it
to make sure it doesn't lose all of its liquid.
Finish by adding the spinach, allowing it to
wilt. Try the sauce and add salt, pepper, or
more thyme if necessary. Serve on its own
or with a grain you enjoy.
Sweet Chocolate Pepper
The sweet chocolate pepper is a
rich chocolate-brown bell pepper
that was introduced in 1965 at the
University of New Hampshire. Utilizing a short growing season, this
pepper ripens from green to chocolate on the outside and brick red
inside. Very sweet and delicious,
this variety is great in salads or for
straight eating. Weather tolerant
and hardy, the more you pick these
peppers, the more they will produce. But when picking, make sure
to cut the fruit off, don’t just tear
from the plant! You can find sweet
chocolate peppers in several rows
in Right Field at the farm.