Have you ever gone into the grocery store, picked up a carton of berries, or a zucchini, and just thought to yourself… “ughhhh?”

Don’t worry, I’m not knocking our local shops, because I frequent all of them regularly and get my produce there during the winter months. But I can’t WAIT for the springtime when I can get it all fresh and in-season. If I don’t grow it myself in my own garden, I’m going to get it at the Farmer’s Market.

The motto of the Beaver County Famers’ Market Inc. is “Local Growers Selling Fresh.” And that’s exactly what you’re getting!

Everything at these locations is grown right here in Beaver County, so you’re not only supporting local businesses, but you’re also getting the absolute freshest fruits, vegetables, baked goods, meat, honey, flowers and plants around!

Where To Go

Farmer’s Markets

Ambridge: Route 65 & 6th Street

Every Thursday from 4 PM to 7 PM – May through November

Beaver: Courthouse parking lot (4th & Market streets)

Every Saturday from 10 AM to 1 PM – May through December

Beaver Falls: Municipal Parking Lot (8th Avenue & 12th Street)

Every Monday from 4 PM to 7 PM – May through November

Chippewa: Chippewa United Methodist Church (Shenango & Darlington Roads)

Every Tuesday from 4 PM to 7 PM – May through November

New Brighton: 12th Street & 5th Avenue

Every Tuesday from 4 PM to 7 PM – July through October

Local Farms/Fruit Markets

McConnell’s Farm: 294 Bethlehem Church Road, Aliquippa (off the Hopewell exit)

Monday – Saturday 10 AM to 6 PM, Sunday 10 AM to 4 PM

*Note: McConnell’s opens July 6, 2015 and will remain open until early November

Beaver County Fruit Company: Fallston, Beaver Falls & Center

Monday – Saturday 8 AM to 8 PM, Sunday 8 AM to 4 PM (BF & Center) 9 AM to 5 PM (Fallston)

What To Make

Now that you have all of these delicious, fresh ingredients, what do you want to make with them? Here are a few of my favorite recipes to make with food from my garden or the farmer’s market:

Grilled Corn on the Cob

  • You’ll never boil it again!
  • 4 ears corn
  • 4T butter
  • 1 t salt
  • ½ t pepper
  • 1T Parmesan cheese

Cut aluminum foil into four squares. Husk ears of corn and place one on each square of foil. Use 1T butter for each ear, and rub evenly. Sprinkle each with salt, pepper and Parmesan cheese. *Those are the measurements I use, but if you like more or less seasoning feel free to adjust!

Wrap up each ear so they are completely covered with foil and grill over medium high heat directly over the flame. Turn every 5 minutes and cook for approximately 20 total. It will be tender and sweet and delicious!

Dutch Apple Pie

Feel free to use a store-bought pie crust for this recipe. I only make mine homemade because my Grandma always did when we were growing up, so it makes me a little sentimental!

Crust: (makes 2, so if you want to make 2 of these pies, double the filling and topping!)

  • 2 c flour
  • 1 t salt
  • 2/3 c butter
  • 5+T cold water


  • 2/3 c Sugar
  • 3T cornstarch
  • 1 ¼ c cold water
  • 3 c diced, peeled apples
  • 1 t vanilla

Crumb topping:

  • 1 c flour
  • 1 c brown sugar
  • ¼ c oats
  • ½ c melted butter

To make the crust, mix flour and butter in a bowl. Use a pastry cutter or your hands to cut the butter into the flour. Add the salt and water and mix thoroughly until you can form a ball of dough. Roll the dough out on your cutting board and place in your pie pans.

To make the topping, combine flour, brown sugar, oats and butter. Set aside.

To make the filling, combine sugar, cornstarch & water in a pan until smooth. Boil, cook and stir for about two minutes or until thick. Remove from the heat, add apples and vanilla. Mix well. Pour into your favorite pie crust and top with the crumb topping.

Bake for 40-45 minutes at 350 degrees or until crust is golden brown.

Pico De Gallo

I have officially stopped buying salsa in the summer. I put this on EVERYTHING! Tacos, chips, even twist it a little and subtract the jalapeno but add basil for your classic bruschetta!

  • 1 large tomato (or 2 medium)
  • ½ large red onion
  • 1 jalapeno
  • 1t fresh garlic
  • 1T lime juice
  • ½ t salt
  • ¼ t black pepper

Dice tomato, onion, jalapeno & garlic and add to bowl with remaining ingredients. Mix well and serve on EVERYTHING!

Veggie Kabobs

Below are the vegetables that my family loves, but feel free to add anything that you like! Mushrooms, cherry tomatoes, etc. You can also add beef or chicken right into the same marinade and it’s delicious!


  • 1 medium zucchini
  • 1 yellow squash
  • 1 Spanish onion
  • 1 red pepper
  • 1 green pepper


  • ½ c soy sauce
  • ½ c olive oil
  • ¼ c lemon juice
  • 2T white vinegar
  • 1t fresh garlic
  • ½ t ginger
  • 2T honey

Slice up all veggies to about 1-inch pieces. Combine all marinade ingredients and place into large plastic freezer bag. Add veggies (and meat if desired) and put in refrigerator overnight.

Add veggies to skewers and grill over medium heat approximately 10 minutes, turning once. If you add meat, you might want to increase your cooking time if it doesn’t look done.

Fresh Fruit Salsa with Cinnamon Chips

Instead of your typical fruit salad for dessert, I decided to switch things up a bit. This gives you the fruit you crave with a little Mexican twist! You might want to double or triple it for a crowd.


  • 2 Granny Smith apples
  • 1c strawberries
  • 1 kiwi
  • 1 orange
  • 2T brown sugar
  • 2T apple jelly

Core and dice apples and strawberries, peel and dice the kiwi. Place in bowl and zest orange into it. Juice the orange after you zest it, and pour over as well. Add brown sugar and apple jelly, and mix well. Serve with cinnamon chips below.

Cinnamon Chips:

  • 2 large flour tortillas
  • Water
  • 1T sugar
  • ½ t cinnamon

Preheat oven to 475 degrees. Brush tortillas with water using a pastry brush. Mix sugar and cinnamon and dust the tortillas with it. Place on a cookie sheet and cut each tortilla into eight wedges using a pizza cutter. Bake about 5-7 minutes, but watch that they don’t burn.

Allie is a lifelong resident of Beaver County. She is a 2006 graduate of Blackhawk High School, and still resides in Patterson Heights with her husband Andy and their 3-year old son, Luke. She is a Regional Manager at PLS Logistics and a sports fanatic. You can find her on Facebook as Allie Dixon.