While there are many treats to Halloween, it’s the tricks that make the holiday so memorable. Tricks by scary actors leave us screaming, jumping, and running away, then laughing and happy after the encounter. It’s these moments that make haunted houses and hayrides a part of our annual ghoul-a-bration. Get your heart rate pumping and embrace your fears by visiting one of these haunted attractions near Pittsburgh.
This haunted house is literally haunted after being built on an ancient burial ground. You’ll get the vibe, for sure, as you experience Demon House and explore the grounds of the McCue Family Estate with terrifying scenes at every turn. The tour starts at dusk and travels through the stone mansion. Campfires, concessions, and an outdoor movie theater are available outside the tour.
Pittsburgh’s largest and scariest haunted house according to residents takes place at Hundred Acres Manor. Explore the immersive grounds of this manor through five haunted house sections, a midway full of games, the Scream Bar, the Maze, Not-So-Scary Wagon Rides, and the Enigma Project 5 Minute Escape Room. Needless to say you’ll be leaving without a scream left in your body.
If you’re looking for something other than the classic haunted house, try the theatrical Castle Blood. This 100-year old funeral home tour takes you through a game that challenges guests to solve a mystery while taking in scares. Each tour changes characters so you can come back again and experience the same great suspense in a new way.
A haunted hayride gives you a scenic ride with scares along the way as you travel into the deep, dark woods. It’s an excellent chance to cuddle up to a loved one and see the reactions of those around you. Or, if you’d prefer to walk, this location also has a Valley of Darkness Haunted Walking Trail. This trail will give you another eerie forest experience closer to the action.
Venture through the real Tour-Ed Mine in true Halloween fashion. Search with the families of those who disappeared in the mine a decade ago. You’ll find all the creatures those who’ve gone this way before had to face. How deep into the mine you can go? Not only is this experience frightening, but getting a look in at the mine is a bonus.
Get all-day park access to Kennywood and take in the decorations all around the park during the day. Then, after the sun goes down, the creatures come out to play with six haunted houses (featuring their latest house, Detached) and four scare zones to keep you busy all night. The park also has an extra haunted attraction this year as an add on option. With this option you’ll get to explore their Noah’s Ark ride completely in the dark. Just be careful where you step, you never know who you’ll run into on the ark…
You’ll have two different opportunities to take in frights at Lonesome Valley Farms. The first is their Haunted Hayride which just as you start to get comfortable, gets you out of your seat with a walking trail during the journey. Your other scare-zone is their Slotter Farmhouse & Barn which is more of your traditional haunted house. And just in case you get a little too scared, you can cool down with the non-haunted Get Lost Corn Maze.
After you’ve spent the day picking pumpkins at Cheeseman Farm, stick around for their Fright Farm experience. Whether you’re looking for a haunted hayride, creepy corn maze, or scary walk-though attraction, they have it all. Not to mention, with over 100 scare actors walking the grounds, you’re sure to have your heart pumpking from beginning to end.
After 32 years of haunting, Freddy’s Haunts has Halloween and scaring down to a science. The haunted trail here is over a half-mile of old-school fun. Then, when you’ve braved the trail, head over to the midway for vendors and games along with live entertainment and bonfires nightly.
Besides Kennywood, Portals of Fear is another immersive haunted attraction over in West Mifflin. At Portals of Fear, the demon Rulos can open portals in time, allowing him to take over the entirety of this institute. The professional actors and special effects at this house take it above others you’ve seen. It’s dark, it’s chilling, and it’ll have you running for the exit.
Story by Kylie Thomas Photo Courtesy of Demon House Haunted Attraction
When autumn leaves dominate the local landscape and pumpkin spice adorns lattes everywhere, it’s time for pumpkin picking. Plus, selecting your future jack-o’-lanterns isn’t all you can do at these Southwestern Pennsylvania Farms. Some farms include zipping through tall corn mazes, sweet, treats, hayrides, and much more. But even a quieter scene like sipping hot beverages at already-stocked farm stands provides fun for all. No matter your style or speed (or who you have in tow), we’ve got ideas on how to maximize the season at farms across Southwestern Pennsylvania.
In McDonald, pick your own pumpkins (or apples!), or hit the farm stand, which also sells honey, beeswax products and other farm-related goods. Try to find the queen bee buzzing around the observation beehive, and enjoy apples that have been pressed into cider and UV-pasteurized at Sally’s Cider Press.
Throughout the year, this Clinton outpost sells 40-plus varieties of produce grown on 200 acres. On autumn weekends, Pumpkinland, just behind the market, features a stocked patch, scenic hayride, corn maze, pony rides, petting zoo, haunted barn, and more. BYO lunch, or enjoy snacks from the concession stand.
Open through the beginning of November, a ticket to this New Wilmington farm offers wagon rides to their pumpkin patch, fresh cider, straw mountains, a corn maze, and many more fun activities for kids.
Every day starting with September 13 you can take to Simmons Farm for Fall festivities. Get ready for pumpkin picking, hayrides, cut-your-own flowers, mega slides, rubber duck races, pumpkin corn hole, and plenty of mazes. Plus, now has fall candle making, apple picking, and pumpkin painting as activities this year.
From late September through October, this Wexford venue allows visitors to pick their own pumpkins. Enjoy a hayride to the patch, or follow a half-mile scenic walking trail. Or find pumpkins, corn stalks, straw bales, and decorative gourds at their market.
This year-round venue in Wexford welcomes the fall season with pumpkins plus family-friendly rides on wagons and apple picking on Fridays. They also host harvest festivals throughout October on Saturday and Sundays with food, farm animals, and fall-tinged festivities to be enjoyed by all ages.
Located south of the city, the family-owned The SpringHouse has an allure for its scratch family recipes served for lunch and dinner. After chowing down, take part in their weekend festivities, featuring hay rides, corn mazes, a hog roast on Sundays, and of course, a pumpkin patch.
A South Hills tradition for many local families, the 150-year-old farm showcases hayrides to the patch where pick-your-own pumpkin options reign. There’s also a giant, three-acre corn maze for kids and adults alike to get lost in. Other draws range from live music to food trucks (think pizza, burgers, tacos, and kettle corn, too) and sweet farm treats like candy apples.
This Monongahela outpost has been growing since 1985. They do autumn right, with PYO (pick-your-own) pumpkins (and flowers) plus plenty of creative fall fun. Admission includes scootin’ scooters, grain-bin basketball, a chicken show, two corn mazes, giant slides, a barnyard carnival, and more. Be sure to also stop into the weekend food barn for apple fries, apple cider donuts, apple cider slushies, and other delicious snacks.
Over in Portersville, Cheeseman Farm is bringing back their Pumpkin Festival from September 20 through November 1. Each Saturday (and Sundays in October), you can head out on a hayride to the farm’s blooming pumpkin field. This year, there’s a new vendor’s ally that’ll have you exploring more than just farm-fresh goods.
If you happen to catch the sunflower picking at Reskovac Farms in September, be sure to grab a pumpkin too on your way out. But, you might want to stick around anyways because Reskovac Farms is known for their corn maze. 5.5 acres cover their land with twists, turns, and trivia along the way. You can even stop by on select nights in October for their flashlight maze in the complete dark.
Saturdays and Sundays in October are your ticket to pick-your-own pumpkins, hayrides, corn mazes, farm animal petting zones, face painting, live music, and so much more. Harvest Valley Farms goes all out for this autumn month including baked goods, caramel apples, craft beer, and other goodies available fro purchase.
Story by Corinne Whiting Photography by Katie Long
Just as the leaves start to blush with red and orange, Negroni Week ensures that cocktail menus do the same. Begun as a fundraiser for Slow Food’s efforts to ensure access to heathy food, safe growing conditions, and planet-friendly agriculture, the concept has been embraced globally, Pittsburgh included. Celebrate Negroni Week, September 22 to 28 this year, at one of our wonderful watering holes.
Traditionally speaking, the Negroni is made with equal parts Campari, gin, and sweet red vermouth and always garnished with an orange wheel. Some of Pittsburgh’s mixologists mark this red-letter week with their very own variation of the spirits + bitters + vermouth outline of this beloved cocktail. But, other bartenders around the country are celebrating, too!
Toast to Negroni Week with These 14 Cocktail Recipes
Earl Grey tea is rightly treasured for the citrussy, aromatic bergamot oil overtones it layers onto the gentle bitterness of black tea leaves. A Negroni made with Earl Grey-infused gin results in a cocktail rich with botanical sophistication.
The Espresso Negroni, also known as the Negroni Svegliato (Italian for “wide awake”), can be an aperitif and an after-dinner drink. Its dose of caffeine helps keep you energized, while its otherwise classic ingredients and proportions delight the palate. No matter when you choose to imbibe, sip slowly to appreciate the four-way conversation between coffee, sugars, gin, and bitters. They have a lot to say to each other.
Any drink that asks us to rinse our glass with moonshine deserves respect. After completing this intriguing step, the rest looks mostly familiar: gin, Campari, and sweet vermouth take the lead. However, a Pinot noir reduction, made by gently simmering red wine and sugar until syrupy, adds a little symphony of unexpected flavor notes to this cocktail, even as it intensifies its red color. Let your nose do some of the work here: the bouquet is worth a moment of appreciation.
A beloved classic from Con Alma’s very first cocktail list, this Negroni is built around a base of Zafra rum. This rich, 21-year-old rum burnishes the drink to a special mellowness. Contratto, with its ingredient list of 28 herbs, roots, and spices gives added complexity, as do the bark and cherry notes of Amargo-Vallet.
In this fun take on a Negroni cocktail, the herbal notes of chamomile-infused Bluecoat Gin join with the sweetness of strawberry-infused Aperol and the light, floral delicacy of Lillet Rosé. The special touch here: homemade strawberry juice ice cubes. These lend a fresh, sweet-and-tart brightness to this extremely sippable (and nicely pink) drink. Rizzo and the rest of the Pink Ladies from Grease would approve.
Heads up! Take it easy on this Negroni recipe, or you may end up like the cocktail’s name: Punch Drunk. It calls for all the ingredients of a classic Negroni. Though, a fruity simple syrup and a bit of brut champagne makes the Punch Drunk cocktail all too easy to drink. Don’t say we didn’t warn you…
There’s no doubt you’ll go coo coo for this coconut-flavored Negroni. Tequila is swapped in for the usual gin. Plus, a creamy banana sherry plus pineapple-infused Campari brings the tropical vibes right into your home. Summer is coming to an end, but that doesn’t mean the taste of warmer weather has to stop too.
Based on a white Negroni, this cocktail recipe from Con Alma is named after jazz trumpeter Erik Truffaz’s song of the same name. This cocktail features Thai basil and jalapeno infused Jin JiJi as its main ingredient. Con Alma Mixologist Hannah McKee, says of Magrouni, “It has a very cool Indian sound to it, and since this riff features an Indian dry gin, it seemed like a good fit.”
A traditional Negroni is no more in this cocktail recipe from Mixologist Sarah Cascone. Notes of cinnamon, toffee, and caramel dance with citrus and fruit flavors for a refreshing drink. Mix up a batch and share with friends around a fire.
The Cherry Tart Negroni, by Tyler Lewis at Pittsburgh’s Jackworth Ginger Beer, is a vibrant twist on the traditional Negroni recipe. Made with cherry juice and cherry bitters, the result is a burst of tingling sweet and tart.
Whisk yourself away to Mexico where notes of smoky tequila substitute the usual gin Negroni. The bitter-sweet flavors of spicy ancho chili–infused Campari and vermouth balance out the tequila in a bold twist of a recipe.
In case you’re looking for a Negroni recipe that embraces autumn, this Apple Cider Negroni is for you. To compliment the apple cider, we’re using bourbon rather than gin. It’s smooth, a bit sweet, and warming with every sip.
No need to feel any guilt while sipping on this recipe, it’s totally low calorie! Skip the vodka soda and instead mix together Aperol, a little bit of Fernet Branca, and sweet vermouth. An orange peel garnish makes this Negronish feel like home without all the frills.
Having a group of friends over to celebrate Negroni week? No worries, we have a batch cocktail that’ll keep everyone satisfied. This Starlight Negroni can serve up to 40 guests, though you can always make a single serving as well. The addition of ginger liqueur also makes it stand out from other recipes.
Story by Keith Recker, Jordan Snowden, and Kylie Thomas
Kristen Palmer is a Pittsburgh-based chef and contributor to TABLE Magazine. She brings a nutritious and health-conscious approach to her recipes. A graduate of New York’s Natural Gourmet Institute, she focuses on creating dishes that are not only flavorful but also nutrient-dense and beneficial for the body. Her culinary philosophy centers on making every calorie count by using wholesome whole grains, fresh vegetables, and lean proteins. Having also worked as a private chef for the Pittsburgh Ballet, she has experience crafting dishes that support an active and healthy lifestyle. Her recipes, such as Braised Duck Leg in Green Chile with Cumin-Infused Roasted Carrots or Barley Salad with Walnuts and Beet Ribbons, showcase her skill in blending formal culinary techniques with a focus on supportive, body-beneficial foods. Try making some of her nutritious recipes below to bring a healthy attitude into your life.
Appealingly light and bright, this baby kale salad is also satisfying. The citrus in this salad is known for its energizing qualities, encouraging renewal and growth. Artichokes also have detoxifying and tonifying properties that aid in liver function, and they are one of the highest fiber vegetables.
The salad’s pearl barley has the bran removed. As a result, it cooks faster and has a milder flavor than its counterparts in the grain family. Barley’s high fiber and magnesium make it a great grain to get things moving, plus its chewy bite and nutty flavor will keep you coming back for more
This simple vegan dish is full of strengthening minerals, nutrients, and detoxifying ingredients. Sea vegetables are full of nutrients. They help replenish the system, and detoxify it, too. Bok choy on the other hand, a Chinese cabbage, is high in fiber and helps in flushing and rejuvenating our digestive system. A quick stir-fry is all it takes to make this nourishing meal.
Lentils are a high quality, plant-based source of protein but lack some essential amino acids. By pairing them with rice, you get the full scope of amino acids. Fennel, like lentils, often goes unnoticed or underused but has amazing health benefits. In Eastern medicine it is eaten to tonify the kidneys and improve circulation. Like citrus, it also supports the immune system and is a source of fiber and folate.
Duck is a tender, juicy protein that can elevate any dish with a nutty-tasting fattiness. For this Braised Duck Leg recipe, we pair roasted green chiles with cumin, coriander, oregano, and a dash of lime. This blend balances acid, salt, and spice to make any home chef a pro in the kitchen.
Incorporating cauliflower into your meals can add a ton of health benefits while also being delicious. It contains antioxidants like sulforaphane, which may help reduce inflammation and lower the risk of chronic diseases. In this recipe, roasting and puréeing the cauliflower and rutabaga brings depth of flavor, and creaminess. To keep it vegan, the small amount of butter in the recipe can be eliminated or swapped.
Get ready to be inspired by Chef Jackie Page! This Pittsburgh culinary force brings heart and soul to every dish she creates. A talented chef, Page graduated from culinary school at age 47. Afterward, she founded Jackie’s Catering, proving it’s never too late to follow your dreams. Her cooking style, which she describes as American Soul, expresses her philosophy of providing “healthy deliciousness” to all. Her recipes reflect her passion and community spirit. They’re sure to satisfy your cravings as well as warm your heart with every flavorful bite. Check out her comfort food recipes below. They are perfect for every day family dinner or for filling the table with delights during the holiday season.
Chef Jackie Page’s recipe for jambalaya is an authentic nod to a staple of traditional Louisiana cuisine. Like the Creole culture of Louisiana, jambalaya is a mixture of French, African, and Spanish cuisine. This is a Cajun style jambalaya, free of tomatoes and more in line with the cooking style of rural lowlands of Louisiana than that of the city center.
Gumbo has a long and rich history in the South. There are two variations, Creole Gumbo and Cajun Gumbo. This seafood gumbo lacks the tomatoes that are part of Creole jumbo. However, it does have okra, which most Cajun gumbo does not. It’s made Louisiana-style with seafood stock, sausage, chicken, shrimp, crab, as well as vegetables, served over rice for a flavorful, filling meal.
Unlike many recipes, this Corn Pudding Cakes recipe avoids added sugar to let the natural sweetness of the corn shine through. Just the right combination of flour, cornmeal, and egg, creates a firm bake that holds its shape well enough to then use cookie cutters for fun shapes, or a biscuit cutter for classic round cakes. Not to mention, you can make it vegan too with a few adjustments.
This hearty, flavorful braciole is a wonderful dish for sharing during the dismal, cold winter days after the holidays have ended. Chef Jackie Page forms delicious beef rolls filled with prosciutto, breadcrumbs, and cheese, cooked slowly in tasty broth and tomatoes. Try her take on this Italian recipe this winter.
Bored with basic spinach and bacon quiches? The distinct nuttiness of the Jarlsberg with the sweetness of the lump crab meat delivers a 5-star flavor with every luxurious bite of this quiche recipe by Chef Jackie Page. Serve it for breakfast with fresh seasonal fruits, or later in the day, from brunch through dinner, with a tossed green salad.
Sweet potatoes make for a delicious holiday side dish and we have a new way of cooking these bundles. Chef Jackie Page takes thick slices of sweet potato drizzled with butter and baking spices, then sets them in the oven for a half hour. Its earthy undertones as well as a bit of natural sweetness create an aroma that can’t be beat.
Libra season arrives with the equinox, when light and dark hold even. The oncoming of fall re-invigorates our sense of sociability – doors open, glasses clink, conversation settles into an easy pace. In Galenic terms Libra is sanguine: warm, moist, outward-facing, quick to gather and please. And yet the sign belongs to Venus, with Saturn in assistance, which keeps indulgence within proportion. Beauty, yes; excess, no. The Libra bar cart should reflect such careful balance.
Think gracious rather than grand, poised rather than showy. Bubbles over bombs, aperitif over heavies, glassware that flatters the hand. Colors stay airy, flavors bright, textures light and refreshing. Each piece is chosen for harmony in the glass and ease in service – the goal is a cart that invites people closer and makes serving a pleasure.
What follows are five essentials that suit Libra’s temperament: a sparkling base for effortless spritzes; a floral syrup for color and lift; a complementary pair of vermouths to blend by taste; seasonal fruit that reads as garnish and snack; and elegant stemware that sets the tone. The result is social, balanced, and beautiful – like Libra at its best.
What to Fill Libra’s Bar Cart With
Light sparkling aperitif (Prosecco, Cava, or dry Lambrusco)
Effervescent, graceful, and built for conversation.
For Libra, bubbles are the most diplomatic base there is – light, lively, instantly social. A dry Prosecco or Cava keeps the palate fresh and the mood buoyant, and it allows you to build spritzes that feel elegant without leaning sweet. Keep a cold bottle ready and pour small.
Prosecco offers a friendly orchard profile and fine mousse that flatters citrus, bitters, and floral syrups. La Marca’s widely available DOC bottling is a reliable, mid-priced option that reads crisp and welcoming. (La Marca Prosecco).
If you prefer something with more mineral definition, reach for a brut Cava. Traditional-method Spanish bubbles bring tighter texture and a savory line that plays beautifully with orange twists, olives, and herbs. Freixenet’s Cordon Negro Brut is easy to find and consistently clean, making it a smart house sparkler. (Freixenet Cordon Negro Brut).
Use either as your “scale” for balance: one part aperitif, one part sparkling, one part soda, then adjust toward drier or fruitier by taste. A thin citrus wheel or three pomegranate arils gives color without weighing things down. For a small group, pre-chill your coupes and set garnishes in a shallow bowl; build each glass to order so carbonation stays lively. Libra hosting is about proportion – enough bubbles to brighten the room, never so much they overwhelm the table. Both are budget-friendly, widely stocked.
Try some of TABLE Magazine’s favorite bubble-based cocktails to get you started:
A floral syrup is Libra’s shortcut to harmony in the glass – it adds color, perfume, and just enough sweetness to round edges without masking character. Two dependable profiles: hibiscus for tart, ruby brightness; rose for a softer, romantic lift.
Hibiscus reads like cranberry-pomegranate with a subtle floral echo. It gives club soda a vivid spine, steadies citrus, and turns a simple gin highball into something that feels dressed. Choose a clean, mid-priced bottle with real flavor and a restrained finish, such as Monin Hibiscus Syrup, which works across cocktails, teas, and spritzes (Monin Hibiscus Syrup).
Rose, by contrast, should be aromatic rather than perfumy and measured by the half-teaspoon. In sparkling wine it brings a gentle blush; in lemonade it reads polished and adult. Monin’s Rose Syrup is widely available and consistent, useful in both zero-proof and spirited builds (Monin Rose Syrup).
To keep things balanced, think in drops rather than dumps. Start small, taste, and add structure with acid or bitters as needed. A favorite Libra formula: 1 oz dry vermouth, 1 tsp rose syrup, top with chilled soda and a long lemon twist. Or swap in hibiscus and garnish with a thin orange wheel. The idea is lift and poise – a pretty line through the center, never a sugar rush. Keep bottles chilled after opening for clarity and a cleaner finish.
In case you need a bit of guidance on what to do with these syrups, you can refer to these TABLE recipes:
Crisp, conversation-starting, and low-proof by design
White Port with tonic is Libra to the core – elegant, refreshing, and built on proportion. A dry white Port brings orchard fruit, lift, and a clean finish; topped with tonic and citrus, it becomes an aperitif that keeps conversation moving without tipping into sweetness. Taylor Fladgate’s Chip Dry was the original dry white aperitif Port, first blended in 1934, and it’s still a benchmark for this style. Serve it well chilled, then pour over ice, add premium tonic, and garnish with citrus and a mint leaf. The result reads poised rather than punchy – exactly the kind of grace Venus favors, with Saturn’s restraint in the dry finish.
For the tonic, choose something balanced and clean so the Port stays in frame. Fever-Tree’s Premium Indian Tonic has a subtle citrus lift and fine bubbles that lengthen the drink without crowding it.
Keep both elements cold and build in the glass: 2 oz white Port, 2–3 oz tonic, stir once, and then garnish. It scales beautifully for groups, and the low ABV makes it an all-evening option. Store Port in the fridge after opening and aim to finish within a month for clarity and freshness.
Grapes, Figs, or Pomegranate Seeds
Juicy, jewel-like, and ready for easy garnishing.
Libra appreciates edible garnish that does double duty – something that completes the picture and becomes a small bite between sips. Grapes, figs, and pomegranate seeds carry color and texture without dominating the glass. They also echo the sanguine temperament: moist, convivial, circulatory.
Chilled seedless grapes are effortless. Serve them whole in a shallow bowl or skewer two or three and rest the pick across a coupe. They cool a drink slightly, offer a sweet pop, and make spritzes feel party-ready.
Figs arrive later in the season with dusky perfume and a tender, jammy center. A thin round floated on vermouth reads elegant; a quarter-wedge pressed lightly at the base of the glass adds body to a soda-and-syrup build. Choose specimens just shy of fully soft so they hold their shape.
Pomegranate seeds are instant confetti. A teaspoon dropped into sparkling wine or tonic creates ruby motion in the glass and a pleasant, tart crunch. They are also perfect for zero-proof pours where you want visual drama without extra sugar.
Keep fruit washed, dried, and chilled. Slice only what you’ll use within the hour and refresh bowls as the evening goes on. Libra hosting is about balance in practice – set out a little more than you think you’ll need, but not so much it crowds the cart. Clean lines, bright color, easy reach. Beautiful.
Add some fresh pomegranate arils to these delicious drinks:
Glassware carries Libra’s signature as clearly as any bottle. A well-chosen coupe or small goblet sets proportion – it guides volume, shows color, and makes even a simple spritz feel composed. Prioritize thin rims, comfortable stems, and shapes that flatter long drinks and stirred-and-strained builds alike.
For vintage-leaning sparkle at a friendly price, the Bormioli Rocco America ’20s Coupe brings cut-glass facets and a satisfying hand feel without slipping into ornament for ornament’s sake. The bowl is generous enough for foamy sours and spritzes, and the set presents beautifully on a cart.
Photo Courtesy of Bormioli Rocco
If you prefer cleaner lines, Libbey’s Capone Speakeasy Coupe is durable, dishwasher-safe, and widely available, with a balanced silhouette that flatters everything from daiquiris to espresso martinis. It is an accessible way to get uniformity and polish without the cost of crystal.
Photo Courtesy of Libbey
A few practical notes for glassware:
Chill glassware for five minutes before service to keep bubbles lively and cocktails crisp. Store in pairs or neat rows so the display reads calm. Favor three or four forms you truly use – a coupe, a tall highball, a small stem for vermouth – and let repetition create rhythm. The effect is poised, not precious, and it makes hospitality feel effortless. Good glass clarifies flavor, moderates portion, and brings the Venus-Saturn brief to life at the table.
A Note on Storage for Libra’s Bar Cart
Libra’s cart should feel intentional and calm. Group like with like – aperitifs and syrups on a small tray, fruit in shallow bowls, tools upright in a single vessel. Line bottles by height so the sight-line stays level. Keep sparkling wine, tonic, and soda chilled.
Reserve the top surface for glassware and active service, and tuck backups on a lower shelf. A folded linen, a small board, and a sharp paring knife deserve a fixed home so tasks never interrupt conversation. If something reads busy, decant it into a cleaner form – a cut-glass jar for sugar, a ceramic crock for picks.
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.
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.
Wednesdays through November 19 from 3 p.m. to 7 p.m., Carrick allows residents to buy fresh fruits and vegetables from local farmers. Plus, there are other learning resources to explore for community members.
Taking place in Liberty Green Park, the East End Farmers Market runs Mondays through November 17 from 3 p.m. to 7 p.m. Whether you’re looking for fresh pressed juices or authentic Mediterranean food, there’s something for everyone.
Block out your Wednesday’s through the end of October from 3 p.m. to 7 p.m. for the Bellevue Farmers Market. If you don’t feel like making dinner the same evening you attend, you can visit one of the various featured food trucks such as Kilimanjaro Flavour.
Squirrel Hill is known for the culture-based small businesses it brings to the city, and its farmers’ market is no different. The market is filled with booths that specialize in authentic clothing, agriculture, and fresh produce — Sundays through December 21 from 9 a.m. to 1 p.m.
Whenever you need a farmers’ market that’s open year-round, East Liberty is the place to go. Every Saturday from 5 a.m. to noon you can find locally grown meat and fresh produce. The market is ran by J. L. Kennedy Meat Stand, Zang’s Greenhouse, Kistaco Farm, and Greenawalt Farms.
Allegheny Commons Park is home to the North Side Farmers Market, giving families a chance to explore the urban-based outdoors while shopping. Fridays through November 21 from 3 p.m. to 7 p.m., you can find tons of organic produce, freshly brewed coffee, and even handmade biscuits.
You have till the last Saturday before Thanksgiving to pick up all your veggie and fresh baked essentials. Every Saturday from 9 a.m. to 1 p.m. you can find exclusive dips and spreads, flowers, soups, and so much more. Visit their Facebook group to see who’s new for the week.
On Tuesdays through November 25 from 3 p.m. to 7 p.m., this farmers’ market is all about accessibility for affordable, local foods. The community is the key focus of the market. Plus, if you need help getting your groceries to the car there are shopping carts and volunteers available.
This farmers market is the brainchild of the Monroeville Lion’s Club back in 1982. Since then, the market has grown in size resulting in a recent move in 2023 to the Monroeville Mall. Head out each Saturday through November 22 from 9 a.m. to noon.
Taking place on Liberty Avenue, Bloomfield brings lots of variety on Saturdays through November 22 from 9 a.m. to 1 p.m. There are handmade soaps, locally brewed beer, and fresh cheese and meats for sale. The market doesn’t stop after November, either. Instead, it transitions to a winter market, taking place on the first and third Saturday of each month from 11 a.m. to 2 p.m.
Through the end of September you can catch this farmers market Monday, Wednesday, and Friday starting at 5:30 p.m. in their open air space. Then, from October through the end of November, the market opens just Mondays and Fridays at 5:30 p.m. Browse their selections of farm fresh produce, desserts, honey, beverages, food, and so much more. Just be sure to leave the credit card at home since this market is cash only.
You have until the end of November to support local farms, shop through artisan goods, and learn about sustainability at the Verona Farmers Market. Every Thursday from 2 p.m. to 7 p.m., make it a point to get out of the house and see what you can find at this market to whip up a healthy and delicious dinner full of freshness.
No matter what the time of year is, Oakmont Farmers Market stays open year-round so your access to farm produce never goes away. Wednesdays are home for the vendors here with hours of 2:30 p.m. to 5:30 p.m. through November and then 2:30 p.m. to 4:30 p.m. during the winter months. You can even keep an eye on their website to see what the vendors are bringing each week of the market.
Make a Sunday traditional out of the Brookline Farmers’ Market. Head to Cannon Memorial Park through the end of November from 10 a.m. to 2 p.m. for premade foods and farm ingredients. Check out Coyne Family Farm for locally-raised meats, D’Amico Dough for various breads, and Grow Green Roots for handmade body care items as just a few of the vendor options.
Story by Kylie Thomas Photo Courtesy of Tolga Ahmetler
There’s a buzz of activity around my compost bin as a pair of wrens hunt insects for their newly hatched brood. Luckily, it’s the best place in the garden to sit. You can watch the spectacular show of the parents perching momentarily with their still-wriggling prey held tightly in their beaks.
As compost decomposes, it creates heat which in turn provides a comfy home for a host of bugs. The bugs crawl and fly around the outskirts, many helping in the decomposition process.
How to Start Composting at Home
Adding compost to the soil is what gives gardeners the proverbial “green thumb.” The soil amendment gives plants what they need to thrive, helps with balanced hydration and even helps reduce fungal issues.
Building the Perfect Pile
Anything that was once living will become compost. In the kitchen, things like eggshells, coffee grinds, fruit and vegetable scraps and unbleached paper towels can make their way to the compost pile. Additionally, avoid adding meats, dairy products, and oils because they attract rodents, but you can add disease-free plant material from the garden.
Use layers of green material from the garden and kitchen, alternating with brown material. This can include carbon-rich items like dried leaves and newspaper print. Together, they create the balance that makes the best compost. They can help you cut down on what you send to landfill.
Pick the Compost Systems That Work for You
There are many different systems for composting. I have three bins. I fill the first bin with fresh material. Furthermore, once it’s full, I start adding to number two, and by the time that fills up, number one is usually ready to harvest. While I use the finished compost from bin number one, I’ll start filling up number three.
Usually, it takes a year for a passive system like I am using for one bin to be ready. Using a garden fork to turn the pile over can speed up the process. If you turn rotating bins daily, you can make compost in just over a month.
Story by Doug Oster, Editor of Gardening With Doug Styling by Keith Recker Photography by Erin Kelly
Until recently, Leslie McAllister was the owner and in-house tarot reader of Ceremonial, a Point Breeze ritual and ceremonial lifestyle store. She curated tools, companions, books, supplements and candles for sacred ceremonies. Though the shop is closed, the importance of ritual remains prominent for Leslie. Ritual is “about creating and interacting with the sacred. It’s about making something special, to give it a greater power. It is useful in helping us humans to make the everyday intentional,” explains Leslie. She likens it to the way Japanese culture creates divinely sacred tea ceremonies, with details right down to how to steep the tea and pour the tea. We can all add that level of intention in our lives by following our intuition.
Leslie adds, “By listening and honoring your own inner wisdom you begin to see how you already, organically, find ritual in your daily life. We humans need this, especially now, and it’s one area of our life that many have forgotten. To bring it back can really help to shift consciousness. I have the honor of witnessing my community find their own innate ritual practices. And often, they have been ancestrally/generationally handed down. It’s a definite ‘wow’ moment for them.”
An Autumnal Equinox Bath Ritual
Introduce a bit of ritual into your life and prepare this Autumnal Equinox Bath on the fall equinox, which will occur on September 22 in the Northern Hemisphere.
Take the most relaxing bath with the renewing energy of autumn.
Ingredients
Scale
Relaxing music
Cedar bundle or preferred sacred smoke
2 cups Pink Himalayan Salt
1 tbsp honey
5 to 10 drops frankincense essential oil
5 to 10 drops bergamot essential oil
Quartz crystal and carnelian
2 white taper candles
Your favorite fall flower
1 lemon, sliced
1 orange, sliced
1 bunch rosemary
Instructions
Prepare this bath on the equinox. Alternatively, you can create this experience as a foot bath. Fully clean your bathroom and then shower/tub. Light your sacred smoke and cleanse the space to clear energy and prepare the space for the bath. Draw your bath. Drop in the ingredients, and stir your bath with the intention for clearing and charging your physical body and auric field.
Place the quartz in the water and say, “By water and earth, I am now clear of unwanted energies that keep me from my highest and best good.”
Place the carnelian on the tub’s ledge and say, “Carnelian, may your passion, vigor and vitality warm me this season and keep me rooted in the stamina and motivation I need.”
Light the candles and say, “May the fire and light of these candles illuminate the fire and light within me.”
As you soak, feel a beautiful white, pearlescent light shower you with healing energy. Breathe in this light in four counts. As you exhale, breath out a black smoke in four counts. Continue this until you feel peaceful and clear.
As you fully submerge, ask the water to cleanse you and take away any other low vibration, heavy, or negative energies. In this moment, spend some time visually experiencing you: on your best day, achieving a task, or simply enjoying your life.
Once complete, give thanks, rejoice! Step out of the tub backwards to leave all energy behind and come out anew. Ask the water to take the unwanted energies back to the earth to be transmuted to light.
Do not dry off: sit and record any feelings, thoughts or visions for your happiness. Extinguish your candles with a candle snuffer, but do not blow them out. They now hold your energy and intention. You may relight them again for peace and purity.
You may offer the flowers, fruit, and rosemary to the river as a gift to the divine for your healing and clearing.
Story and Styling by Quelcy Kogel Photography by Matt Dayak
Kohlrabi is a wild cabbage whose name comes from the German words for cabbage and turnip. Though unrelated to the turnip, the plant shares characteristics with cabbage, broccoli, cauliflower and brussel sprouts. Kohlrabi is a popular German vegetable commonly grown in areas like Pennsylvania where there were many early German settlers, sometimes referred to as Pennsylvania Dutch, in addition to waves of immigration during the 19th and early 20th century.
Our Kohlrabi Fritters Recipe
Most CSAs and farm shares provide kohlrabi in abundance, and you may find yourself wondering how to cook kohlrabi. We admit that we’ve muttered the same here at TABLE Magazine at certain times this summer!
Chef Aniceto Sousa from Mediterra Cafe comes to the rescue with his kohlrabi and leek fritters. The leeks strike a sweet balance with the bitterness of the kohlrabi, while a yogurt sauce gives the dish a Mediterranean flare.
