Hey pie fans,
I've got some rather exciting news: I'm hiring! Full-time assistant baker wanted, for work on Tuesdays, Wednesdays, Thursdays, and Saturdays, daylight hours. $15-19 starting pay per hour, based on experience. If you or anyone you know is interested, please shoot me your resume at pghpieguy@gmail.com!
Ok, now here's the scoop on the pie flavors I'll have at the markets this week. Greensburg Night Market is tomorrow! And I'll be at all the normal markets (Northside, Uptown Mt. Lebo, Bloomfield, Squirrel Hill).
Sweet:
-rhubarb
-peach
-peach-rhubarb
-strawberry
-black raspberry
-blueberry
-chocolate bourbon pecan
Savory:
-jambalaya
-mushroom potato leek
-chard, feta & sun-dried tomato
-jerk sweet potato black bean
-lamb & feta
-chicken tagine
-beef & blue cheese
-beef pho
Just so y'all are aware, it is likely the last week for strawberry & black raspberry. I had frozen some of them before their seasons were done, and I'm about out.
Also, if you haven't had the jambalaya yet, my newest pie flavor is worth a try! It's the holy trinity of onion, celery, and green pepper sautéed in the requisite Cajun spices, then thrown into some stewed tomatoes along with shrimp, seared okra, and pork chorizo from Blackberry Meadows Farm, with long-grain white rice folded in at the end. I've had it from a real-life New Orleansian that the flavor is authentic!
See you at the markets!
