June 29, 2025 • 30 mins
(00:36) We get to know a 40-year farming legacy that's become one of the region's most beloved agricultural destinations, Triple B Farms. Ron Beinlich, a former metallurgical engineer who always dreamed of being a farmer, took a leap of faith in 1985 when he left US Steel to focus full-time on the abandoned 205-acre property he'd purchased years earlier. Together with his wife Carolyn, they transformed overgrown land with a dilapidated house into Triple B Farms - a thriving family business now in its third generation.
(06:10) The farm's name originated from "Beinlich's Beef and Berries," reflecting their early focus on cattle and strawberries. Today, Triple B Farms grows approximately twenty different crops while delighting visitors with what they call "agritainment" - a blend of agriculture and family entertainment. From picking your own berries and visiting baby goats to jumping on "jumping pillows" and watching a singing chicken show, the farm creates experiences that keep families returning season after season.
The farm sits at the southern tip of Allegheny County, offering Pittsburgh families an authentic rural experience, not too far from home. As Carolyn, a former teacher, leads educational tours for thousands of schoolchildren each year, she ensures younger generations understand where their food comes from.
(16:06) The market offers homemade pies baked on-site, alongside locally-sourced jarred goods and seasonal produce. Whether you're craving fresh strawberries in June, blueberries in July, or the perfect pumpkin in October, Triple B Farms delivers an authentic farm-to-table experience that's been nourishing Pittsburgh families for decades.
(26:02) And later in the show, Ashley Cesaratto takes us to lunch for the perfect sandwich at Family Deli, while Alex and Chantal Huff dish up a favorite home cooked recipe with fresh summer corn and pesto. Come hungry!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Doug (00:01):
Welcome to The Pittsburgh Dish.
I'm your host, Doug Heilman.
What's been going on at thisfamily farm and market for over
the last 40 years?
This week we get to know TripleB Farms In the South Hills and
craving that perfect sandwich.
Ashley Cesaratto has just theplace, and if you love summer
(00:26):
corn and a recipe that easilygoes on, repeat, the Hungry
Huffs share a favorite.
All that ahead, stay tuned.
Thank you both so much forcoming over and for being on the
show.
Would you take a moment tointroduce yourselves to our
listeners?
Carolyn (00:45):
I'm Carolyn Beinlich and I'm one of the owners of
Triple B Farms.
Ron (00:50):
I'm Ron Beinlich and I'm also one of the owners of Triple
B Farms.
I'm Carolyn's husband.
Yes, and then.
Doug (00:57):
I also understand your son and his wife are also involved
in the farm.
Is that right?
Carolyn (01:01):
Oh, absolutely.
In fact, they're pretty muchthe decision makers now.
Doug (01:05):
They're there right now.
Carolyn (01:06):
Yes, they are Holding down the fort, I know.
Doug (01:08):
It's a busy time of year.
If folks haven't visited TripleB Farms, could we just tell our
listeners what's going on atthe farm right now?
What's busy, what's happening.
Carolyn (01:20):
Well, today they're still picking.
We're doing you pickstrawberries, and that includes
a hayride to the strawberrypatch and the children enjoy
that.
That's one of their big things.
They like that hayride.
Doug (01:33):
Yes, did I also see that flower picking is happening?
Carolyn (01:37):
Yes, that's starting tomorrow.
Doug (01:39):
Okay, always something going on, maybe a little bit
broader.
If someone hasn't visited yourfarm, what are some of the
things they would see orexperience if they came to visit
?
Carolyn (01:52):
One of the most popular things is visiting our goats.
Ron (01:55):
Oh yeah.
Carolyn (01:55):
The children love to visit the goats and right now we
have eight babies, eight kids.
You know that the kids arereally enjoying.
Doug (02:02):
Yes, the kids like the kids.
Carolyn (02:04):
Oh, yes, they do.
Doug (02:06):
What else, Ron?
What's happening right now?
What's?
Ron (02:08):
happening right now.
Well, tomorrow also we startPick your Own Blueberries, Okay,
and I just wanted to commentthat a visit to the farm is kind
of nice for Pittsburghersbecause, interestingly, you're
still in Allegheny County but ifyou look around the farm you'd
swear you're not.
It's very, very rural there.
(02:29):
It's just a pleasant place tobe.
I love it.
Carolyn (02:32):
Sometimes what I hate to hear is boy, you're a
well-kept secret.
Doug (02:36):
We don't want you to be a secret.
Yeah, let's remind listenersyou're in Monongahela, pa.
Carolyn (02:46):
Well, our address is Monongahela, PA, but we're
actually outside the town ofElizabeth because Monongahela?
Doug (02:48):
is Washington County, so it's very confusing for people.
All right.
So you really are on the edgethere of Allegheny County.
Carolyn (02:53):
Yes, we're right down on the tip of Allegheny County.
Okay, yeah.
Doug (02:56):
And how big is the farm?
How many acres?
Ron (03:00):
Well, the farm where the customers come is 205 acres.
Okay, but we actually own about390 acres.
Doug (03:07):
My goodness.
Ron (03:08):
In Allegheny County.
Yes.
And we farm it seriously.
Doug (03:12):
Oh my.
Can you share with us, ron,what's in the field right now?
What are?
Ron (03:19):
you growing?
What aren't you growing?
Maybe, yes, roughly 20 crops,depending on how you count them.
Yes, for example, are zucchinisand cucumbers the same thing?
Well, they're very closelyrelated.
You might consider them thesame thing or different but, but
just just about any vegetableyou can think of, plus five or
six fruits strawberries,raspberries, blueberries, pe,
(03:43):
peaches, apples.
We grow all those.
Oh my goodness.
Carolyn (03:48):
Sweet corn yeah.
Doug (03:50):
Is it sweet corn coming in right now?
Not?
Carolyn (03:52):
quite.
We try to have it ready for the4th of July, but Mother
Nature's been a little cranky,so we're not sure it's going to
be ready.
Ron (04:02):
We may have it for the 4th of July, but we're not sure yet.
Okay, yeah, I mean it's goingto be ready, we may have it for
the 4th of July, but we're notsure yet.
Doug (04:05):
Okay, yeah, I mean it's temperamental.
We've had a lot of rain.
Yes, we never saw corn on myfarm that we could eat till
August.
I think we didn't plant theright kind.
Carolyn (04:12):
Well, the guy started under plastic to get it to come
earlier.
Doug (04:16):
Yes, yeah.
Are you open all year around?
What's your dark times?
When do you close?
Carolyn (04:22):
Halloween day is always our last day.
Doug (04:24):
Okay.
Carolyn (04:25):
And then we start up again in May.
Doug (04:26):
All right, and so when folks come, you have a shop and
it has all of this produceamongst other wonderful things.
So let's remind listeners.
I think I've seen pies, correctDonuts.
Carolyn (04:38):
Correct what else we do ?
A lot of jarred goods.
Doug (04:41):
That's right.
Carolyn (04:42):
Jellies.
We don't make them.
They're made for us by someAmish people.
Ron (04:47):
Regional Ohio yeah.
Carolyn (04:49):
And some Lancaster.
Yes, we try to stay as local aswe possibly can and we have a
toy section that's very popular.
Chantal (04:59):
Of course yeah.
Carolyn (05:00):
The children like to take home some kind of a
souvenir.
Doug (05:03):
Now I also understand beyond the store.
You had mentioned how the kidslike the baby goats.
Is it true?
You do some like school toursor educational programs, is that
right?
Carolyn (05:14):
Yes, I do.
Okay, Can you tell me a littlebit more about that?
I make sure the children knowwhere their food is coming from,
right, because a lot of themdon't anymore.
In fact adults don't knowanymore, it's true.
So my tours are basicallygeared toward I talk a lot about
the bee and how the bee isimportant to us and the bee's
(05:34):
jobs, and then we talk about inthe springtime I sort of gear it
toward strawberries.
But, then in my fall fieldtrips we talk about how apples
and pumpkins grow.
Doug (05:45):
Yes, how many schools might stop by in an average
season?
Carolyn (05:50):
Well, I can't do it school-wise but children-wise.
We do about 4,000 in the springand 4,000 in the fall.
That's amazing.
Yeah, it's fun.
I used to be a teacher, sothat's why I enjoy it.
Doug (06:02):
Oh my goodness, I love that.
Thank you for what you're doing.
It is so important.
I do want to go back to youknow when folks come to your
farm.
Are there any other things thatyou're you're just really known
for that draws people in.
Carolyn (06:18):
Uh well, the buzzword is agritainment.
Ashley (06:22):
Oh, agritainment Okay.
Carolyn (06:24):
So there's a lot of fun things for families to do.
We have the one area we callPapa's Barnyard where the
children can go up and jump onthe jumping pillows.
I mean, that's a very, verypopular spot and that spot has
an in-ground board game that'skind of like Candyland and we
have a singing chicken show.
I want to come see that.
(06:46):
It's funny.
Doug (06:48):
Now, did you create these areas?
Carolyn (06:50):
and events yourselves.
Our son and his wife have beenvery, very instrumental in doing
that part.
Ron (06:56):
Okay, and we study what other farms are doing all over
the country.
Doug (07:00):
Yes, do you ever take field trips?
Carolyn (07:04):
Yes, we belong to an organization called NAFMA, which
is the North American FarmersMarketing Association.
Doug (07:11):
Okay.
Carolyn (07:12):
And we have spent many winters going on their trips.
And then you visit other farmsand farmers are wonderful in
sharing their ideas with eachother.
Doug (07:21):
I'm learning so much from you.
Right now I don't know of thisorganization and now I want to
know more.
How exciting.
I do want to shift gears, maybea little bit, and talk about
the history of the farm.
This is the full-timelivelihood right now for your
family.
Is that right?
Correct?
Oh, yes, and we should remindfolks.
You're celebrating 40 yearsthis season, folks, you're
(07:48):
celebrating 40 years this season.
But if we rewind the clock backto the early 1980s, it wasn't
the full-time thing you weredoing, ron.
I understand you were in atotally different industry,
right?
Ron (07:56):
Yes, I was an engineer for US Steel metallurgical engineer.
Yes, and the steel industry gotvery, very bad in the early 80s
and I decided to get out.
Okay, it just wasn't for me.
I always did want to be afarmer and I already owned the
farm because I wanted to be afarmer.
Doug (08:16):
Yes, but.
Ron (08:16):
I was only farming at part-time and making my living
with US Steel.
Doug (08:20):
Okay.
Ron (08:21):
But 1985, I left US Steel and came home for good.
At the time I said I didn'tcare whether I ever went north
of Elizabeth again.
Doug (08:32):
Well, that's just fine by us.
You guys are doing such goodthings.
So was this farm in your family?
Ron (08:38):
or did you buy it?
I bought it in 1967, actuallywhen I got out of the Navy.
Carolyn (08:43):
Okay, it was an abandoned farm.
Doug (08:46):
Oh, so not producing anything when you picked it up
it was a disaster.
Ron (08:50):
It was an abomination.
Overgrown, the house wasabandoned and all the windows
were broken out.
The plaster was fallen.
The farm was absolutely a joke.
Carolyn (08:58):
Oh, my goodness, the bank didn't want to give him a
loan.
Carolyn, were you in thepicture yet when he bought this
farm?
No, there's a story to the waywe met.
Doug (09:09):
Well, I'd love to hear it if you want to share.
Carolyn (09:11):
When I was teaching school.
I was teaching second grade atthat point and I had a little
boy in my class named Fred, andyou're not supposed to have
favorites, but Fred was anoutstanding student and so I
really had fond feelings forFred.
Well, I hadn't gotten engagedto a fellow then, but two years
later, when Fred was in fourthgrade, I had broken my
(09:34):
engagement and I was talking toFred out in the hall and he went
home and said to then Ron'ssister well, miss Mueller's not
getting married, so could we getUncle Ron?
And so Ron's sister had us fordinner.
So that's how we met.
Oh my goodness.
Ron (09:50):
So we were introduced by a fourth grader.
Oh my goodness.
Doug (09:54):
Am I following that story right that the fourth grader was
his nephew Nephew?
Carolyn (09:58):
correct.
Okay, all right, correct.
What a matchmaker.
And that's why he's now anOBGYN in California, oh my
goodness.
Doug (10:05):
So he was a bright student , very, and it might have been
good timing that he bought thefarm before you.
Maybe you wouldn't have been onboard with this abandoned place
.
Carolyn (10:15):
God had a plan.
Doug (10:16):
Oh yes, and so do I understand correctly too, Ron,
that you raised beef cattle fora bit on the farm?
Yes, Is that your first?
Ron (10:24):
endeavor.
Yes, our son still has the beefherd.
Doug (10:27):
Okay.
Ron (10:28):
On a different farm, on one of the other farms.
Carolyn (10:32):
Okay, we're called Triple Beef Farms because we
have three farms all together,all right, all right.
Bill and Sue live on one and welive on one and the other.
One's just some land.
Doug (10:40):
Well, I mentioned to you before we started, I grew up on
a farm.
You guys are farming a lot morethan we do, but we also still
do beef.
Do you sell the beef in yourmarket?
No, we don't.
Carolyn (10:51):
No, we have to put in there too Bill's son Will.
He's William Jr, but we callhim Will.
He is very involved in the beef.
He's going to be a junior inhigh school and he's in fact,
he's getting ready to go toNebraska for a cattle show.
Doug (11:04):
Oh my gosh, I love this.
So, from the first endeavor ofdoing some beef farming and what
was the first thing you added?
Beyond beef, you have all thesecrops now Strawberries,
strawberries, yes, okay, so beefberries at the Beinlichs Right.
Carolyn (11:21):
That's where the triple B came from.
That's Triple B Farms.
Doug (11:23):
That's how it started.
That's how the name started tohappen Beef Beinlich and Berry's
.
Ron (11:27):
Okay, it was Beinlich Beef and Berry Farm.
Doug (11:30):
I love that too.
I think Triple B is probablyeasier to keep in my noggin.
Carolyn (11:35):
That was his idea to shorten it so people would
remember it.
Doug (11:42):
Yeah.
Carolyn (11:43):
And when our son came back after he graduated from
Penn State, then we really didexpand.
It's because of he and Sue thatwe've really expanded.
Doug (11:52):
And they went to Penn State, did they study
agriculture and some farmingaspects that they brought back
they both had animal science.
Carolyn (11:59):
They both had animal science.
Ron (12:00):
Okay, and that's their hobby now?
Doug (12:02):
Oh yes, Definitely.
Oh my gosh, Over the years hasit always been some nice steady
growth, or has there ever beenany like years that was a big
setback or a big learningexperience?
Carolyn (12:15):
It was very, very meager when we first started.
Okay, so it's, it grew and grewquite a bit at the beginning,
but now we've kind of, you know,in a way hit a plateau.
Yeah, um, I think a lot of withour business is it is a family
friendly farm, so we seefamilies leave once the children
grow up, especially for theentertainment part of the
(12:38):
farming.
Now in the market, though Imean there are still people
coming.
That I know from when we firststarted.
Ashley (12:45):
So which is?
Doug (12:45):
kind of nice, but probably the busiest year we had was the
year of COVID, because peoplewere allowed to be open and
people wanted to get outside,yes, and we probably stayed that
level since then that wasactually a boost for you and I
think folks also realize atleast the people that I talk
(13:07):
with a lot of folks are reallygetting into trying to stay
local, knowing their farmerright.
Carolyn (13:14):
Do you hear those?
We do, and I think that'swonderful.
I just think that's somethingthat we can really build on.
Doug (13:21):
Carolyn, when you met Ron and you guys got married, did
you ever see farming as yourfuture?
No, no.
Carolyn (13:27):
No way.
Doug (13:28):
It sounds like you play a really big role now.
Carolyn (13:30):
I do.
Ron (13:31):
Absolutely.
Carolyn (13:32):
Yeah, I guess there was retail in me.
When I was a little girl, mygrandmother I lived in the
community of Troy Hill.
You've probably heard of that.
Ron (13:41):
Yes.
Carolyn (13:42):
And my grandmother worked in a little store and I
used to think it was so much funto go there with her and help
her open up the store andeverything.
I used to tell my grandma Iwanted my own store.
Doug (13:52):
Well, you have it.
Carolyn (13:54):
Yeah, she got to see that.
She came one time to visit andsaid well, you finally got your
store.
Doug (13:58):
Oh my, and you build this sense of community and, like you
said, I'm sure there are somefolks that have sort of grown up
on your farm.
Carolyn (14:08):
Hopefully there's some kids that are now bringing their
kids.
Oh, yes, we do.
Does that happen?
I just tease them all the timethat they make me feel old.
Yes, we've got several comingback with their kids.
Doug (14:15):
Now I don't know how much you want to talk about this, but
I think Sue sent me a note andso when I had asked the question
about any tough years or goodyears, I'm happy to hear that
COVID was a good year for you.
I think Sue mentioned to melike in 1988, I remember a
drought, oh yeah, and Iunderstand you guys were trying
to get into corn or had alreadystarted that, and it didn't go
(14:36):
so well that year Is that right.
Carolyn (14:38):
That's when we made the decision to build our first
pond, for irrigation because welost a good bit of the corn crop
because we didn't haveirrigation, then I remember one
of our fields being dust.
Yes, yes, oh, absolutely it wascrazy yes.
Yes, oh, absolutely, it wascrazy.
Yes, we got over 100 degreesthat year.
I don't remember it ever doingthat, ever again.
Ron (14:57):
No.
Doug (15:03):
It's interesting to really share with people how the
weather is that additionalpartner to all the things you're
trying to?
Do Absolutely Right.
Yes, Very true.
How important is the forecast?
Oh my yes.
Carolyn (15:11):
And last year was tough too.
We have two irrigation ponds onthe farm that people are
visiting.
Okay, and we emptied them lastyear.
Oh, my so last year was prettytough too.
Doug (15:22):
Yeah, hopefully they're filled back up.
Carolyn (15:23):
We've had quite a bit of rain so far.
They're overflowing now.
Oh my goodness.
Ron (15:26):
Yeah, it's just the opposite.
This year we're losingstrawberries because people
can't get in the field to pick.
Oh, yes.
These city people are kind offunny.
They don't seem to want to pickstrawberries in the rain, in
mud.
Carolyn (15:40):
No, we'll get them some galoshes, oh I tell everybody
when they call just wear youroldest shoes.
Doug (15:45):
Yes, I think it's so much fun to actually go out and know
that that's the freshest berry Icould have possibly gotten.
Ron (15:51):
to actually go out and know that that's the freshest berry
I could have possibly gottenCorrect, I picked it myself.
Yes, yes, amazing.
I'm Ron Beinlich.
Carolyn (15:57):
I'm Carolyn Beinlich, and we're the owners of Triple B
Farms.
Doug (16:06):
And you're listening to the Pittsburgh Dish.
Can we kind of go throughseasonally about the farm?
I know've asked you earlierwhat's going on right now with
the berry picking blueberriescoming in?
What does late summer start tolook like?
How do things change, or arethere any different events
happening?
Carolyn (16:23):
Well, sue and Bill are starting a new event on the farm
in the entertainment part.
We're having two movie nightsthat we are going to have a
screen on the farm and wherethey're showing.
Unfortunately, I don't remember.
One movie is called Barnyard.
I forget what the other one'scalled Okay.
And the other thing they'vestarted is a date night, okay,
(16:45):
where you can come and pick ourflowers.
We provide a real pretty vasefor them to put them in and it's
priced per couple and the localwinery is working with us and
they get a glass of wine and acharcuterie board and can have a
picnic and that kind of thing.
So those two things arehappening.
That sounds lovely.
There's one movie night each inJune and July and then a date
(17:09):
night here in June, one in Julyand, I think, early August.
Unfortunately I don't have thedates in my head, that's okay.
Doug (17:14):
Well, we'll send them to your website.
We'll mention the websitebefore we're done today.
And do I understand?
Do you also when it's notterribly muddy, like it was
maybe this past week?
Do I also understand that youdo hay rides sometimes?
Carolyn (17:25):
Oh yeah, hay rides are included with Pick.
Okay, when we're picking Peoplelove that.
Chantal (17:31):
Yeah, and this year.
Carolyn (17:32):
So far, so good.
We have a peach crop, so we'llbe doing pick your own peaches
too.
Doug (17:37):
I might have to go down for that, as well, that's my
favorite.
Okay, yeah, one of mine too.
It's my favorite.
Okay, let's move into the fall.
How do things change in thefall?
What are the big sellers or thebig draws for the market then?
Carolyn (17:50):
Well, pick your own apples and pumpkins.
Okay, and there's hayridesincluded again, of course.
Doug (17:55):
I mean, I think that's like the hayride time to me in
my mind.
Carolyn (17:58):
I would say we're known the most for our pumpkin
festival.
Doug (18:02):
Okay.
Carolyn (18:03):
And that is our busiest season, for sure.
Doug (18:06):
I do want to go back to asking, then, about pies,
especially, I think, about appleand pumpkin pie.
Are you making anything at themarket, or is this again, maybe
something that's made locallythat you bring in?
Carolyn (18:16):
We're baking pies at the market, okay.
Doug (18:19):
So you've got a kitchen there, you're doing all that.
Carolyn (18:21):
Yes, we have a small kitchen.
Okay, we do.
Doug (18:23):
And what about yourself personally, Carolyn?
Are you a much of a baker, didyou?
Is this?
Oh, I love to bake, do you?
Okay, I?
Carolyn (18:29):
help in the.
Well, I started out working inthe bakery but now we've hired
bakers and I just sort of helpin there now Of course supervise
.
Yeah, so.
But yes, I do like to work inthe bakery and we do fudge, so
we make that too.
Doug (18:42):
Oh my, I was looking at the website before you stopped
by.
I don't think the pies were onthere, but if people want to
order things, can they do thatand have them shipped.
Carolyn (18:53):
Sue started that actually during the COVID year
and they can do our jarred goodsand our dried goods, like the
pancake mixes and those kind ofthings.
Doug (19:01):
Yes, so pickles, correct Jams, jellies, pancake mixes,
that kind of stuff?
People, if they don't have themeans to get down to you, they
could still enjoy some of yourproducts.
But you're giving them a lot ofgood reasons to go visit.
Carolyn (19:16):
Yeah, we hope they'll come visit.
I think they'll be pleased ifthey come visit.
But it is nice at Christmastime.
Customers are calling andsending Christmas gifts and Sue
ships apples too.
Doug (19:28):
Okay, so there's a few produce items that you can ship.
Okay, so there's a few produceitems that you can ship.
Okay, so you mentioned that themarket does close after
Halloween time, correct, right?
Is the website still active?
Then People could still buysome of your products all year
round.
Carolyn (19:42):
Yes, we keep the jarred goods and apples as long as we
have them.
Doug (19:46):
Yeah.
Carolyn (19:47):
And things like that.
So yes, they can go to thewebsite for that.
Doug (19:51):
And you have apples on your farm, correct, we grow them
, oh yeah.
Carolyn (19:54):
I forget how many varieties we have.
Doug (19:57):
What's your favorite apple for baking a pie, whatever's in
season, or?
Carolyn (20:02):
Well, some are recommended for baking and some
are not.
Doug (20:05):
Right, this is what I understand.
Carolyn (20:07):
Yes, but myself I pretty much just take whatever
we have and use it.
You know, we eat what we callthe not so good fruit and
vegetables.
So instead of throwing themaway, so then I just use them
for pies or whatever orapplesauce, I'm sure they're
still the best Yep, better thanyou can get anywhere else.
Doug (20:25):
I do have a question about home food, then, and growing up
, since food and food productionis such an important part of
your lives.
What was food life like whenyou were a youngster, Ron?
What about your experience?
Ron (20:39):
My mom was a very good cook and she was a farm girl and we
had quite a garden.
Even though we lived in thecity we had quite a garden.
So that's sort of in me.
Doug (20:51):
Oh, very good.
And what about you, Carolyn?
Carolyn (20:54):
My grandmother was the one who taught me how to make
pies.
Doug (20:57):
Okay.
Carolyn (20:58):
But my mom was a good cook too, yeah, and back then
everybody did cook mosteverything from scratch.
Doug (21:03):
That's right.
And do you all still havefairly large family gatherings
for all the holidays and picnicsand things like that?
We try, yeah.
Carolyn (21:12):
Yeah, it's harder with the kids, or you know, even the
grandkids aren't here in thearea so much so, but we try to
get together.
Doug (21:20):
For us, that's when food really is like the important
thing.
We're a family of foodie people.
Now you know there's so much todo when you come down and visit
.
I just want to ask is thereanything I haven't asked about
the farm that you'd want tomention?
Do you have any otheractivities or upcoming events
near term or even later in theyear?
Carolyn (21:42):
Okay, and so she is putting out feelers and whatever
to invite former employees tocome back and just have a
reminiscent time.
Doug (21:58):
Aw.
Carolyn (21:59):
And she's going to serve cupcakes and she just
wants Ron and me to sit on theporch and visit with everybody.
I don't know that might be hard.
I don't sit for that many hours.
Doug (22:09):
How many employees have worked over?
Carolyn (22:11):
the years.
I couldn't even tell you.
Dozens and dozens.
Yeah, During October we had-.
Doug (22:17):
Hundreds and I thought I read somewhere was the first
couple of seasons.
Was it like high school kidshelped pick some of the berries?
Is that right?
Carolyn (22:24):
Correct, and our own children did.
Bill and Becky did theirsheriff picking, oh my goodness.
So over the years it's justbeen lots and lots of folks.
Doug (22:37):
So you're having this reunion style event, is that
right after the 4th of July?
Yes, it's that weekend of the4th of July.
How lovely.
Carolyn (22:40):
Well, I hope folks come .
Yeah, I hope some of the peoplecome back just to say hi, super
special.
Doug (22:44):
Is there anything else happening?
Carolyn (22:47):
Our major thing right now is we're having to get our
customers to navigate a detour.
Doug (22:52):
Oh, that's the bane of summertime construction right.
Carolyn (22:55):
Yes, I'm hoping.
I talked with the stateyesterday and they're saying
maybe three weeks.
Okay, we're hoping.
We're hoping it's still a bigchunk of summer.
Doug (23:04):
Yes, so we should probably tell folks if they're coming to
visit.
You have some information aboutthat on your website.
Correct, Is that right?
Carolyn (23:11):
Yeah, we try to do good directions on there for people
to navigate.
It's really not a bad detour.
It probably just adds what?
Maybe 10 minutes to their timeNot very much Okay, and I think
once people experience thedetour they won't mind it
because it's a drive through thecountry.
Doug (23:27):
It's really pretty, it's just fine.
Yeah, get down there.
Ron (23:37):
Anyway, let's do this, let's remind our folks of a
couple of details.
Ron, how about you?
Would you give us the addressto the farm?
The address is BBB Farms, 823Berry Lane like strawberry, I
love that Monongahela,Pennsylvania, 15063.
Thank you.
Doug (23:51):
And Carolyn, what are the hours of the market?
Every day, from nine to five.
Every day from nine to five.
And let's also remind folks, ifthey can't get down right away,
but they want to find you andfollow you.
What's your website address?
Carolyn (24:05):
TripleBFarms.
Remember the S dot com.
Doug (24:07):
Okay, and I looked it up beforehand too you do a really
good job on Instagram and that'striple underscore, b underscore
farms on Instagram.
I think it's also triple Bfarms on Facebook.
Carolyn (24:20):
Yes, it is on Facebook.
I don't know.
Oh, I'm I'm not the techie ofthe family.
Doug (24:24):
Somebody is.
There's a really good socialmedia presence for your farm.
I was looking it up.
Carolyn (24:28):
Sue works with all that .
Sue does our advertising.
But she is working with somepeople too that have helped her
to do it.
But Sue, sue does.
Doug (24:42):
Sue does a good job.
Well, she is.
She's doing a great job.
All right, folks.
I always like to ask our guestsa final question.
The name of the show is thePittsburgh dish.
What's the best dish you've hadto eat this past week?
Carolyn (24:52):
You know, this time of year we're kind of eating what's
ever in the refrigeratorbecause we're so busy.
Or he'll say where am I goingtonight for dinner?
So I don't know.
Ron (25:04):
Carolyn made an excellent pasta dish.
Now, what did you call that?
Carolyn (25:09):
Oh, it's actually a pasta.
We're selling some flavoredpastas in the market.
Doug (25:14):
Okay.
Carolyn (25:14):
So there was one that was lemon linguine.
Doug (25:20):
Oh.
Carolyn (25:20):
So I followed the recipe on the back.
Doug (25:22):
Okay.
Carolyn (25:23):
Because the company is providing recipes, and it was
really good.
It was lemon flavored pastawith olive oil and lemon
dressing, cherry tomatoes andblack olives and feta cheese.
That was good.
Doug (25:35):
Sounds delicious.
Yeah, it was very good.
Was that your best bite this?
Ron (25:38):
week?
Ron, possibly, except there wasanother one, I won't even
mention it.
Carolyn (25:43):
I do like to cook.
Doug (25:44):
Well, that's good.
I want to thank you both somuch for your time, for making
the trip up here today, andthank you for being on the
Pittsburgh Dish.
Carolyn (25:53):
Thank you.
Ron (25:54):
You're welcome.
Doug (25:59):
Very on The Pittsburgh Dish.
Thank you.
You're welcome, very welcome.
Thank you for having us Up next.
If you're craving that perfectsandwich and happen to be in the
South Hills area, our friendAshley Cesaratto has a place.
Hey everybody, we're joinedtoday with Ashley Cesaratto, who
manages the popular Facebookgroup Pittsburgh Foodies.
Ashley, I've seen you putting alot of things up on that
Facebook group lately.
I was wondering if you've hadany new I don't know lunch spots
(26:23):
or grab and go places thatreally were of note for you.
Ashley (26:27):
Yeah, absolutely.
We were in the South Hillslately and wanted to stop
someplace for a quick lunch, andI'd been seeing Family Deli in
Bethel Park on my feet a lot, sowe stopped there and got a
couple sandwiches one hotsandwich, one cold sandwich and
a couple sides and thesesandwiches were so big and just
(26:50):
so packed with meat and fillingsand amazingly delicious.
Doug (26:55):
I saw this post and it is like truly, it's the sandwich
you want to have.
It's like so robust.
Ashley (27:02):
Absolutely, and we each got a sandwich, but we ended up
sharing one and taking anotherone home to eat for lunch the
next day.
They are just that big.
Doug (27:13):
Oh, wow.
So this is like a good, likelunchtime grab and go kind of
place.
Ashley (27:18):
Yeah, for sure.
They have hot sandwiches, coldsandwiches, hot sides, cold
sides.
We got onion rings which couldfeed four people as a side, and
you can grab things from theircooler as well.
They have lots of cheese anddeli items.
They have some baked goods aswell.
Doug (27:35):
And we're talking about Family Deli in Bethel Park.
This is more of a daytime items.
They have some baked goods aswell.
And we're talking about FamilyDeli in Bethel Park.
This is more of a daytime place.
They're open until about 4 pmon most days.
Ashley (27:42):
Yeah.
Doug (27:43):
Thanks so much, Ashley.
Ashley (27:44):
Sure, thank you.
Doug (27:46):
You can follow Ashley on Instagram at eatingwithashleypgh
.
Since the Beinlichs mentionedthat they might have corn in
early July, it got me thinkingabout a conversation I had with
Alex and Chantal Huff of theHungry Huffs.
Let's have a listen.
So, Alex, Chantal, I know thatyou are always going out to eat,
(28:08):
but I was wondering do you guyslike to cook at home?
We do we definitely love tocook, and do you have a favorite
dish or two that you like tomake?
Alex (28:16):
Yes, so there's actually a YouTube channel.
The guy's account is NotAnother Cooking Show and he has
this dish that we both make allthe time and it's the perfect
dish for summer, the end ofsummer.
It's a corn pesto pasta withcrispy prosciutto.
It's out of this world.
It's a super easy dish to make,actually, and the tutorial or
(28:37):
the video from Not AnotherCooking Show shows how to make
it the best way.
But it's something a littledifferent.
It's a good spin on pesto withadding in the sweet corn.
Doug (28:45):
I love the idea of the fresh corn and I am over the top
on that idea of anything with acrispy prosciutto.
Alex (28:57):
It works perfect because it can be both vegetarian or
non-vegetarian with the crispyprosciutto.
So if someone wants to eatvegetarian, ignore the crispy
prosciutto, but that might bethe best part.
Chantal (29:02):
It might be the best part.
Corn in pesto is an amazingaddition.
It makes it a little sweet,which is just incredible,
recommended to everybody.
And honestly, anyone we've madeit for turns around and makes
it over and over and over againfor their families and it's over
a pasta.
Alex (29:18):
Yes, it's over a pasta.
We use the orchid pasta.
Doug (29:22):
Oh the little ears, oh that sounds terrific, so it'd
catch, like the corn and thelittle crispy bits of prosciutto
.
Chantal (29:28):
Oh, sounds so good.
We'd done pancetta before,though, and that was also good.
Can confirm?
Doug (29:39):
Alex.
Chantal, thank you so much forbeing on The Pittsburgh dish.
Thank you for having us.
Thank you.
You can follow Chantal and Alexon Instagram at hungry huffs,
and we'll put a link to thatrecipe tutorial that Alex
mentioned on our blog.
Do you have a recipe?
Share it with us?
Just visit our website atwwwpittsburghdishcom and look
for our Share a Recipe form.
(30:00):
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description and if you wantto follow my own food
adventures, you can find me onsocial media at Doug Cooking.
That's our show for this week.
Thanks again to all of ourguests and contributors and to
(30:21):
Kevin Solecki of CarnegieAccordion Company for providing
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
Welcome to The Pittsburgh Dish.
I'm your host, Doug Heilman.
What's been going on at thisfamily farm and market for over
the last 40 years?
This week we get to know TripleB Farms In the South Hills and
craving that perfect sandwich.
Ashley Cesaratto has just theplace, and if you love summer
(00:26):
corn and a recipe that easilygoes on, repeat, the Hungry
Huffs share a favorite.
All that ahead, stay tuned.
Thank you both so much forcoming over and for being on the
show.
Would you take a moment tointroduce yourselves to our
listeners?
Carolyn (00:45):
I'm Carolyn Beinlich and I'm one of the owners of
Triple B Farms.
Ron (00:50):
I'm Ron Beinlich and I'm also one of the owners of Triple
B Farms.
I'm Carolyn's husband.
Yes, and then.
Doug (00:57):
I also understand your son and his wife are also involved
in the farm.
Is that right?
Carolyn (01:01):
Oh, absolutely.
In fact, they're pretty muchthe decision makers now.
Doug (01:05):
They're there right now.
Carolyn (01:06):
Yes, they are Holding down the fort, I know.
Doug (01:08):
It's a busy time of year.
If folks haven't visited TripleB Farms, could we just tell our
listeners what's going on atthe farm right now?
What's busy, what's happening.
Carolyn (01:20):
Well, today they're still picking.
We're doing you pickstrawberries, and that includes
a hayride to the strawberrypatch and the children enjoy
that.
That's one of their big things.
They like that hayride.
Doug (01:33):
Yes, did I also see that flower picking is happening?
Carolyn (01:37):
Yes, that's starting tomorrow.
Doug (01:39):
Okay, always something going on, maybe a little bit
broader.
If someone hasn't visited yourfarm, what are some of the
things they would see orexperience if they came to visit
?
Carolyn (01:52):
One of the most popular things is visiting our goats.
Ron (01:55):
Oh yeah.
Carolyn (01:55):
The children love to visit the goats and right now we
have eight babies, eight kids.
You know that the kids arereally enjoying.
Doug (02:02):
Yes, the kids like the kids.
Carolyn (02:04):
Oh, yes, they do.
Doug (02:06):
What else, Ron?
What's happening right now?
What's?
Ron (02:08):
happening right now.
Well, tomorrow also we startPick your Own Blueberries, Okay,
and I just wanted to commentthat a visit to the farm is kind
of nice for Pittsburghersbecause, interestingly, you're
still in Allegheny County but ifyou look around the farm you'd
swear you're not.
It's very, very rural there.
(02:29):
It's just a pleasant place tobe.
I love it.
Carolyn (02:32):
Sometimes what I hate to hear is boy, you're a
well-kept secret.
Doug (02:36):
We don't want you to be a secret.
Yeah, let's remind listenersyou're in Monongahela, pa.
Carolyn (02:46):
Well, our address is Monongahela, PA, but we're
actually outside the town ofElizabeth because Monongahela?
Doug (02:48):
is Washington County, so it's very confusing for people.
All right.
So you really are on the edgethere of Allegheny County.
Carolyn (02:53):
Yes, we're right down on the tip of Allegheny County.
Okay, yeah.
Doug (02:56):
And how big is the farm?
How many acres?
Ron (03:00):
Well, the farm where the customers come is 205 acres.
Okay, but we actually own about390 acres.
Doug (03:07):
My goodness.
Ron (03:08):
In Allegheny County.
Yes.
And we farm it seriously.
Doug (03:12):
Oh my.
Can you share with us, ron,what's in the field right now?
What are?
Ron (03:19):
you growing?
What aren't you growing?
Maybe, yes, roughly 20 crops,depending on how you count them.
Yes, for example, are zucchinisand cucumbers the same thing?
Well, they're very closelyrelated.
You might consider them thesame thing or different but, but
just just about any vegetableyou can think of, plus five or
six fruits strawberries,raspberries, blueberries, pe,
(03:43):
peaches, apples.
We grow all those.
Oh my goodness.
Carolyn (03:48):
Sweet corn yeah.
Doug (03:50):
Is it sweet corn coming in right now?
Not?
Carolyn (03:52):
quite.
We try to have it ready for the4th of July, but Mother
Nature's been a little cranky,so we're not sure it's going to
be ready.
Ron (04:02):
We may have it for the 4th of July, but we're not sure yet.
Okay, yeah, I mean it's goingto be ready, we may have it for
the 4th of July, but we're notsure yet.
Doug (04:05):
Okay, yeah, I mean it's temperamental.
We've had a lot of rain.
Yes, we never saw corn on myfarm that we could eat till
August.
I think we didn't plant theright kind.
Carolyn (04:12):
Well, the guy started under plastic to get it to come
earlier.
Doug (04:16):
Yes, yeah.
Are you open all year around?
What's your dark times?
When do you close?
Carolyn (04:22):
Halloween day is always our last day.
Doug (04:24):
Okay.
Carolyn (04:25):
And then we start up again in May.
Doug (04:26):
All right, and so when folks come, you have a shop and
it has all of this produceamongst other wonderful things.
So let's remind listeners.
I think I've seen pies, correctDonuts.
Carolyn (04:38):
Correct what else we do ?
A lot of jarred goods.
Doug (04:41):
That's right.
Carolyn (04:42):
Jellies.
We don't make them.
They're made for us by someAmish people.
Ron (04:47):
Regional Ohio yeah.
Carolyn (04:49):
And some Lancaster.
Yes, we try to stay as local aswe possibly can and we have a
toy section that's very popular.
Chantal (04:59):
Of course yeah.
Carolyn (05:00):
The children like to take home some kind of a
souvenir.
Doug (05:03):
Now I also understand beyond the store.
You had mentioned how the kidslike the baby goats.
Is it true?
You do some like school toursor educational programs, is that
right?
Carolyn (05:14):
Yes, I do.
Okay, Can you tell me a littlebit more about that?
I make sure the children knowwhere their food is coming from,
right, because a lot of themdon't anymore.
In fact adults don't knowanymore, it's true.
So my tours are basicallygeared toward I talk a lot about
the bee and how the bee isimportant to us and the bee's
(05:34):
jobs, and then we talk about inthe springtime I sort of gear it
toward strawberries.
But, then in my fall fieldtrips we talk about how apples
and pumpkins grow.
Doug (05:45):
Yes, how many schools might stop by in an average
season?
Carolyn (05:50):
Well, I can't do it school-wise but children-wise.
We do about 4,000 in the springand 4,000 in the fall.
That's amazing.
Yeah, it's fun.
I used to be a teacher, sothat's why I enjoy it.
Doug (06:02):
Oh my goodness, I love that.
Thank you for what you're doing.
It is so important.
I do want to go back to youknow when folks come to your
farm.
Are there any other things thatyou're you're just really known
for that draws people in.
Carolyn (06:18):
Uh well, the buzzword is agritainment.
Ashley (06:22):
Oh, agritainment Okay.
Carolyn (06:24):
So there's a lot of fun things for families to do.
We have the one area we callPapa's Barnyard where the
children can go up and jump onthe jumping pillows.
I mean, that's a very, verypopular spot and that spot has
an in-ground board game that'skind of like Candyland and we
have a singing chicken show.
I want to come see that.
(06:46):
It's funny.
Doug (06:48):
Now, did you create these areas?
Carolyn (06:50):
and events yourselves.
Our son and his wife have beenvery, very instrumental in doing
that part.
Ron (06:56):
Okay, and we study what other farms are doing all over
the country.
Doug (07:00):
Yes, do you ever take field trips?
Carolyn (07:04):
Yes, we belong to an organization called NAFMA, which
is the North American FarmersMarketing Association.
Doug (07:11):
Okay.
Carolyn (07:12):
And we have spent many winters going on their trips.
And then you visit other farmsand farmers are wonderful in
sharing their ideas with eachother.
Doug (07:21):
I'm learning so much from you.
Right now I don't know of thisorganization and now I want to
know more.
How exciting.
I do want to shift gears, maybea little bit, and talk about
the history of the farm.
This is the full-timelivelihood right now for your
family.
Is that right?
Correct?
Oh, yes, and we should remindfolks.
You're celebrating 40 yearsthis season, folks, you're
(07:48):
celebrating 40 years this season.
But if we rewind the clock backto the early 1980s, it wasn't
the full-time thing you weredoing, ron.
I understand you were in atotally different industry,
right?
Ron (07:56):
Yes, I was an engineer for US Steel metallurgical engineer.
Yes, and the steel industry gotvery, very bad in the early 80s
and I decided to get out.
Okay, it just wasn't for me.
I always did want to be afarmer and I already owned the
farm because I wanted to be afarmer.
Doug (08:16):
Yes, but.
Ron (08:16):
I was only farming at part-time and making my living
with US Steel.
Doug (08:20):
Okay.
Ron (08:21):
But 1985, I left US Steel and came home for good.
At the time I said I didn'tcare whether I ever went north
of Elizabeth again.
Doug (08:32):
Well, that's just fine by us.
You guys are doing such goodthings.
So was this farm in your family?
Ron (08:38):
or did you buy it?
I bought it in 1967, actuallywhen I got out of the Navy.
Carolyn (08:43):
Okay, it was an abandoned farm.
Doug (08:46):
Oh, so not producing anything when you picked it up
it was a disaster.
Ron (08:50):
It was an abomination.
Overgrown, the house wasabandoned and all the windows
were broken out.
The plaster was fallen.
The farm was absolutely a joke.
Carolyn (08:58):
Oh, my goodness, the bank didn't want to give him a
loan.
Carolyn, were you in thepicture yet when he bought this
farm?
No, there's a story to the waywe met.
Doug (09:09):
Well, I'd love to hear it if you want to share.
Carolyn (09:11):
When I was teaching school.
I was teaching second grade atthat point and I had a little
boy in my class named Fred, andyou're not supposed to have
favorites, but Fred was anoutstanding student and so I
really had fond feelings forFred.
Well, I hadn't gotten engagedto a fellow then, but two years
later, when Fred was in fourthgrade, I had broken my
(09:34):
engagement and I was talking toFred out in the hall and he went
home and said to then Ron'ssister well, miss Mueller's not
getting married, so could we getUncle Ron?
And so Ron's sister had us fordinner.
So that's how we met.
Oh my goodness.
Ron (09:50):
So we were introduced by a fourth grader.
Oh my goodness.
Doug (09:54):
Am I following that story right that the fourth grader was
his nephew Nephew?
Carolyn (09:58):
correct.
Okay, all right, correct.
What a matchmaker.
And that's why he's now anOBGYN in California, oh my
goodness.
Doug (10:05):
So he was a bright student , very, and it might have been
good timing that he bought thefarm before you.
Maybe you wouldn't have been onboard with this abandoned place
.
Carolyn (10:15):
God had a plan.
Doug (10:16):
Oh yes, and so do I understand correctly too, Ron,
that you raised beef cattle fora bit on the farm?
Yes, Is that your first?
Ron (10:24):
endeavor.
Yes, our son still has the beefherd.
Doug (10:27):
Okay.
Ron (10:28):
On a different farm, on one of the other farms.
Carolyn (10:32):
Okay, we're called Triple Beef Farms because we
have three farms all together,all right, all right.
Bill and Sue live on one and welive on one and the other.
One's just some land.
Doug (10:40):
Well, I mentioned to you before we started, I grew up on
a farm.
You guys are farming a lot morethan we do, but we also still
do beef.
Do you sell the beef in yourmarket?
No, we don't.
Carolyn (10:51):
No, we have to put in there too Bill's son Will.
He's William Jr, but we callhim Will.
He is very involved in the beef.
He's going to be a junior inhigh school and he's in fact,
he's getting ready to go toNebraska for a cattle show.
Doug (11:04):
Oh my gosh, I love this.
So, from the first endeavor ofdoing some beef farming and what
was the first thing you added?
Beyond beef, you have all thesecrops now Strawberries,
strawberries, yes, okay, so beefberries at the Beinlichs Right.
Carolyn (11:21):
That's where the triple B came from.
That's Triple B Farms.
Doug (11:23):
That's how it started.
That's how the name started tohappen Beef Beinlich and Berry's
.
Ron (11:27):
Okay, it was Beinlich Beef and Berry Farm.
Doug (11:30):
I love that too.
I think Triple B is probablyeasier to keep in my noggin.
Carolyn (11:35):
That was his idea to shorten it so people would
remember it.
Doug (11:42):
Yeah.
Carolyn (11:43):
And when our son came back after he graduated from
Penn State, then we really didexpand.
It's because of he and Sue thatwe've really expanded.
Doug (11:52):
And they went to Penn State, did they study
agriculture and some farmingaspects that they brought back
they both had animal science.
Carolyn (11:59):
They both had animal science.
Ron (12:00):
Okay, and that's their hobby now?
Doug (12:02):
Oh yes, Definitely.
Oh my gosh, Over the years hasit always been some nice steady
growth, or has there ever beenany like years that was a big
setback or a big learningexperience?
Carolyn (12:15):
It was very, very meager when we first started.
Okay, so it's, it grew and grewquite a bit at the beginning,
but now we've kind of, you know,in a way hit a plateau.
Yeah, um, I think a lot of withour business is it is a family
friendly farm, so we seefamilies leave once the children
grow up, especially for theentertainment part of the
(12:38):
farming.
Now in the market, though Imean there are still people
coming.
That I know from when we firststarted.
Ashley (12:45):
So which is?
Doug (12:45):
kind of nice, but probably the busiest year we had was the
year of COVID, because peoplewere allowed to be open and
people wanted to get outside,yes, and we probably stayed that
level since then that wasactually a boost for you and I
think folks also realize atleast the people that I talk
(13:07):
with a lot of folks are reallygetting into trying to stay
local, knowing their farmerright.
Carolyn (13:14):
Do you hear those?
We do, and I think that'swonderful.
I just think that's somethingthat we can really build on.
Doug (13:21):
Carolyn, when you met Ron and you guys got married, did
you ever see farming as yourfuture?
No, no.
Carolyn (13:27):
No way.
Doug (13:28):
It sounds like you play a really big role now.
Carolyn (13:30):
I do.
Ron (13:31):
Absolutely.
Carolyn (13:32):
Yeah, I guess there was retail in me.
When I was a little girl, mygrandmother I lived in the
community of Troy Hill.
You've probably heard of that.
Ron (13:41):
Yes.
Carolyn (13:42):
And my grandmother worked in a little store and I
used to think it was so much funto go there with her and help
her open up the store andeverything.
I used to tell my grandma Iwanted my own store.
Doug (13:52):
Well, you have it.
Carolyn (13:54):
Yeah, she got to see that.
She came one time to visit andsaid well, you finally got your
store.
Doug (13:58):
Oh my, and you build this sense of community and, like you
said, I'm sure there are somefolks that have sort of grown up
on your farm.
Carolyn (14:08):
Hopefully there's some kids that are now bringing their
kids.
Oh, yes, we do.
Does that happen?
I just tease them all the timethat they make me feel old.
Yes, we've got several comingback with their kids.
Doug (14:15):
Now I don't know how much you want to talk about this, but
I think Sue sent me a note andso when I had asked the question
about any tough years or goodyears, I'm happy to hear that
COVID was a good year for you.
I think Sue mentioned to melike in 1988, I remember a
drought, oh yeah, and Iunderstand you guys were trying
to get into corn or had alreadystarted that, and it didn't go
(14:36):
so well that year Is that right.
Carolyn (14:38):
That's when we made the decision to build our first
pond, for irrigation because welost a good bit of the corn crop
because we didn't haveirrigation, then I remember one
of our fields being dust.
Yes, yes, oh, absolutely it wascrazy yes.
Yes, oh, absolutely, it wascrazy.
Yes, we got over 100 degreesthat year.
I don't remember it ever doingthat, ever again.
Ron (14:57):
No.
Doug (15:03):
It's interesting to really share with people how the
weather is that additionalpartner to all the things you're
trying to?
Do Absolutely Right.
Yes, Very true.
How important is the forecast?
Oh my yes.
Carolyn (15:11):
And last year was tough too.
We have two irrigation ponds onthe farm that people are
visiting.
Okay, and we emptied them lastyear.
Oh, my so last year was prettytough too.
Doug (15:22):
Yeah, hopefully they're filled back up.
Carolyn (15:23):
We've had quite a bit of rain so far.
They're overflowing now.
Oh my goodness.
Ron (15:26):
Yeah, it's just the opposite.
This year we're losingstrawberries because people
can't get in the field to pick.
Oh, yes.
These city people are kind offunny.
They don't seem to want to pickstrawberries in the rain, in
mud.
Carolyn (15:40):
No, we'll get them some galoshes, oh I tell everybody
when they call just wear youroldest shoes.
Doug (15:45):
Yes, I think it's so much fun to actually go out and know
that that's the freshest berry Icould have possibly gotten.
Ron (15:51):
to actually go out and know that that's the freshest berry
I could have possibly gottenCorrect, I picked it myself.
Yes, yes, amazing.
I'm Ron Beinlich.
Carolyn (15:57):
I'm Carolyn Beinlich, and we're the owners of Triple B
Farms.
Doug (16:06):
And you're listening to the Pittsburgh Dish.
Can we kind of go throughseasonally about the farm?
I know've asked you earlierwhat's going on right now with
the berry picking blueberriescoming in?
What does late summer start tolook like?
How do things change, or arethere any different events
happening?
Carolyn (16:23):
Well, sue and Bill are starting a new event on the farm
in the entertainment part.
We're having two movie nightsthat we are going to have a
screen on the farm and wherethey're showing.
Unfortunately, I don't remember.
One movie is called Barnyard.
I forget what the other one'scalled Okay.
And the other thing they'vestarted is a date night, okay,
(16:45):
where you can come and pick ourflowers.
We provide a real pretty vasefor them to put them in and it's
priced per couple and the localwinery is working with us and
they get a glass of wine and acharcuterie board and can have a
picnic and that kind of thing.
So those two things arehappening.
That sounds lovely.
There's one movie night each inJune and July and then a date
(17:09):
night here in June, one in Julyand, I think, early August.
Unfortunately I don't have thedates in my head, that's okay.
Doug (17:14):
Well, we'll send them to your website.
We'll mention the websitebefore we're done today.
And do I understand?
Do you also when it's notterribly muddy, like it was
maybe this past week?
Do I also understand that youdo hay rides sometimes?
Carolyn (17:25):
Oh yeah, hay rides are included with Pick.
Okay, when we're picking Peoplelove that.
Chantal (17:31):
Yeah, and this year.
Carolyn (17:32):
So far, so good.
We have a peach crop, so we'llbe doing pick your own peaches
too.
Doug (17:37):
I might have to go down for that, as well, that's my
favorite.
Okay, yeah, one of mine too.
It's my favorite.
Okay, let's move into the fall.
How do things change in thefall?
What are the big sellers or thebig draws for the market then?
Carolyn (17:50):
Well, pick your own apples and pumpkins.
Okay, and there's hayridesincluded again, of course.
Doug (17:55):
I mean, I think that's like the hayride time to me in
my mind.
Carolyn (17:58):
I would say we're known the most for our pumpkin
festival.
Doug (18:02):
Okay.
Carolyn (18:03):
And that is our busiest season, for sure.
Doug (18:06):
I do want to go back to asking, then, about pies,
especially, I think, about appleand pumpkin pie.
Are you making anything at themarket, or is this again, maybe
something that's made locallythat you bring in?
Carolyn (18:16):
We're baking pies at the market, okay.
Doug (18:19):
So you've got a kitchen there, you're doing all that.
Carolyn (18:21):
Yes, we have a small kitchen.
Okay, we do.
Doug (18:23):
And what about yourself personally, Carolyn?
Are you a much of a baker, didyou?
Is this?
Oh, I love to bake, do you?
Okay, I?
Carolyn (18:29):
help in the.
Well, I started out working inthe bakery but now we've hired
bakers and I just sort of helpin there now Of course supervise
.
Yeah, so.
But yes, I do like to work inthe bakery and we do fudge, so
we make that too.
Doug (18:42):
Oh my, I was looking at the website before you stopped
by.
I don't think the pies were onthere, but if people want to
order things, can they do thatand have them shipped.
Carolyn (18:53):
Sue started that actually during the COVID year
and they can do our jarred goodsand our dried goods, like the
pancake mixes and those kind ofthings.
Doug (19:01):
Yes, so pickles, correct Jams, jellies, pancake mixes,
that kind of stuff?
People, if they don't have themeans to get down to you, they
could still enjoy some of yourproducts.
But you're giving them a lot ofgood reasons to go visit.
Carolyn (19:16):
Yeah, we hope they'll come visit.
I think they'll be pleased ifthey come visit.
But it is nice at Christmastime.
Customers are calling andsending Christmas gifts and Sue
ships apples too.
Doug (19:28):
Okay, so there's a few produce items that you can ship.
Okay, so there's a few produceitems that you can ship.
Okay, so you mentioned that themarket does close after
Halloween time, correct, right?
Is the website still active?
Then People could still buysome of your products all year
round.
Carolyn (19:42):
Yes, we keep the jarred goods and apples as long as we
have them.
Doug (19:46):
Yeah.
Carolyn (19:47):
And things like that.
So yes, they can go to thewebsite for that.
Doug (19:51):
And you have apples on your farm, correct, we grow them
, oh yeah.
Carolyn (19:54):
I forget how many varieties we have.
Doug (19:57):
What's your favorite apple for baking a pie, whatever's in
season, or?
Carolyn (20:02):
Well, some are recommended for baking and some
are not.
Doug (20:05):
Right, this is what I understand.
Carolyn (20:07):
Yes, but myself I pretty much just take whatever
we have and use it.
You know, we eat what we callthe not so good fruit and
vegetables.
So instead of throwing themaway, so then I just use them
for pies or whatever orapplesauce, I'm sure they're
still the best Yep, better thanyou can get anywhere else.
Doug (20:25):
I do have a question about home food, then, and growing up
, since food and food productionis such an important part of
your lives.
What was food life like whenyou were a youngster, Ron?
What about your experience?
Ron (20:39):
My mom was a very good cook and she was a farm girl and we
had quite a garden.
Even though we lived in thecity we had quite a garden.
So that's sort of in me.
Doug (20:51):
Oh, very good.
And what about you, Carolyn?
Carolyn (20:54):
My grandmother was the one who taught me how to make
pies.
Doug (20:57):
Okay.
Carolyn (20:58):
But my mom was a good cook too, yeah, and back then
everybody did cook mosteverything from scratch.
Doug (21:03):
That's right.
And do you all still havefairly large family gatherings
for all the holidays and picnicsand things like that?
We try, yeah.
Carolyn (21:12):
Yeah, it's harder with the kids, or you know, even the
grandkids aren't here in thearea so much so, but we try to
get together.
Doug (21:20):
For us, that's when food really is like the important
thing.
We're a family of foodie people.
Now you know there's so much todo when you come down and visit
.
I just want to ask is thereanything I haven't asked about
the farm that you'd want tomention?
Do you have any otheractivities or upcoming events
near term or even later in theyear?
Carolyn (21:42):
Okay, and so she is putting out feelers and whatever
to invite former employees tocome back and just have a
reminiscent time.
Doug (21:58):
Aw.
Carolyn (21:59):
And she's going to serve cupcakes and she just
wants Ron and me to sit on theporch and visit with everybody.
I don't know that might be hard.
I don't sit for that many hours.
Doug (22:09):
How many employees have worked over?
Carolyn (22:11):
the years.
I couldn't even tell you.
Dozens and dozens.
Yeah, During October we had-.
Doug (22:17):
Hundreds and I thought I read somewhere was the first
couple of seasons.
Was it like high school kidshelped pick some of the berries?
Is that right?
Carolyn (22:24):
Correct, and our own children did.
Bill and Becky did theirsheriff picking, oh my goodness.
So over the years it's justbeen lots and lots of folks.
Doug (22:37):
So you're having this reunion style event, is that
right after the 4th of July?
Yes, it's that weekend of the4th of July.
How lovely.
Carolyn (22:40):
Well, I hope folks come .
Yeah, I hope some of the peoplecome back just to say hi, super
special.
Doug (22:44):
Is there anything else happening?
Carolyn (22:47):
Our major thing right now is we're having to get our
customers to navigate a detour.
Doug (22:52):
Oh, that's the bane of summertime construction right.
Carolyn (22:55):
Yes, I'm hoping.
I talked with the stateyesterday and they're saying
maybe three weeks.
Okay, we're hoping.
We're hoping it's still a bigchunk of summer.
Doug (23:04):
Yes, so we should probably tell folks if they're coming to
visit.
You have some information aboutthat on your website.
Correct, Is that right?
Carolyn (23:11):
Yeah, we try to do good directions on there for people
to navigate.
It's really not a bad detour.
It probably just adds what?
Maybe 10 minutes to their timeNot very much Okay, and I think
once people experience thedetour they won't mind it
because it's a drive through thecountry.
Doug (23:27):
It's really pretty, it's just fine.
Yeah, get down there.
Ron (23:37):
Anyway, let's do this, let's remind our folks of a
couple of details.
Ron, how about you?
Would you give us the addressto the farm?
The address is BBB Farms, 823Berry Lane like strawberry, I
love that Monongahela,Pennsylvania, 15063.
Thank you.
Doug (23:51):
And Carolyn, what are the hours of the market?
Every day, from nine to five.
Every day from nine to five.
And let's also remind folks, ifthey can't get down right away,
but they want to find you andfollow you.
What's your website address?
Carolyn (24:05):
TripleBFarms.
Remember the S dot com.
Doug (24:07):
Okay, and I looked it up beforehand too you do a really
good job on Instagram and that'striple underscore, b underscore
farms on Instagram.
I think it's also triple Bfarms on Facebook.
Carolyn (24:20):
Yes, it is on Facebook.
I don't know.
Oh, I'm I'm not the techie ofthe family.
Doug (24:24):
Somebody is.
There's a really good socialmedia presence for your farm.
I was looking it up.
Carolyn (24:28):
Sue works with all that .
Sue does our advertising.
But she is working with somepeople too that have helped her
to do it.
But Sue, sue does.
Doug (24:42):
Sue does a good job.
Well, she is.
She's doing a great job.
All right, folks.
I always like to ask our guestsa final question.
The name of the show is thePittsburgh dish.
What's the best dish you've hadto eat this past week?
Carolyn (24:52):
You know, this time of year we're kind of eating what's
ever in the refrigeratorbecause we're so busy.
Or he'll say where am I goingtonight for dinner?
So I don't know.
Ron (25:04):
Carolyn made an excellent pasta dish.
Now, what did you call that?
Carolyn (25:09):
Oh, it's actually a pasta.
We're selling some flavoredpastas in the market.
Doug (25:14):
Okay.
Carolyn (25:14):
So there was one that was lemon linguine.
Doug (25:20):
Oh.
Carolyn (25:20):
So I followed the recipe on the back.
Doug (25:22):
Okay.
Carolyn (25:23):
Because the company is providing recipes, and it was
really good.
It was lemon flavored pastawith olive oil and lemon
dressing, cherry tomatoes andblack olives and feta cheese.
That was good.
Doug (25:35):
Sounds delicious.
Yeah, it was very good.
Was that your best bite this?
Ron (25:38):
week?
Ron, possibly, except there wasanother one, I won't even
mention it.
Carolyn (25:43):
I do like to cook.
Doug (25:44):
Well, that's good.
I want to thank you both somuch for your time, for making
the trip up here today, andthank you for being on the
Pittsburgh Dish.
Carolyn (25:53):
Thank you.
Ron (25:54):
You're welcome.
Doug (25:59):
Very on The Pittsburgh Dish.
Thank you.
You're welcome, very welcome.
Thank you for having us Up next.
If you're craving that perfectsandwich and happen to be in the
South Hills area, our friendAshley Cesaratto has a place.
Hey everybody, we're joinedtoday with Ashley Cesaratto, who
manages the popular Facebookgroup Pittsburgh Foodies.
Ashley, I've seen you putting alot of things up on that
Facebook group lately.
I was wondering if you've hadany new I don't know lunch spots
(26:23):
or grab and go places thatreally were of note for you.
Ashley (26:27):
Yeah, absolutely.
We were in the South Hillslately and wanted to stop
someplace for a quick lunch, andI'd been seeing Family Deli in
Bethel Park on my feet a lot, sowe stopped there and got a
couple sandwiches one hotsandwich, one cold sandwich and
a couple sides and thesesandwiches were so big and just
(26:50):
so packed with meat and fillingsand amazingly delicious.
Doug (26:55):
I saw this post and it is like truly, it's the sandwich
you want to have.
It's like so robust.
Ashley (27:02):
Absolutely, and we each got a sandwich, but we ended up
sharing one and taking anotherone home to eat for lunch the
next day.
They are just that big.
Doug (27:13):
Oh, wow.
So this is like a good, likelunchtime grab and go kind of
place.
Ashley (27:18):
Yeah, for sure.
They have hot sandwiches, coldsandwiches, hot sides, cold
sides.
We got onion rings which couldfeed four people as a side, and
you can grab things from theircooler as well.
They have lots of cheese anddeli items.
They have some baked goods aswell.
Doug (27:35):
And we're talking about Family Deli in Bethel Park.
This is more of a daytime items.
They have some baked goods aswell.
And we're talking about FamilyDeli in Bethel Park.
This is more of a daytime place.
They're open until about 4 pmon most days.
Ashley (27:42):
Yeah.
Doug (27:43):
Thanks so much, Ashley.
Ashley (27:44):
Sure, thank you.
Doug (27:46):
You can follow Ashley on Instagram at eatingwithashleypgh
.
Since the Beinlichs mentionedthat they might have corn in
early July, it got me thinkingabout a conversation I had with
Alex and Chantal Huff of theHungry Huffs.
Let's have a listen.
So, Alex, Chantal, I know thatyou are always going out to eat,
(28:08):
but I was wondering do you guyslike to cook at home?
We do we definitely love tocook, and do you have a favorite
dish or two that you like tomake?
Alex (28:16):
Yes, so there's actually a YouTube channel.
The guy's account is NotAnother Cooking Show and he has
this dish that we both make allthe time and it's the perfect
dish for summer, the end ofsummer.
It's a corn pesto pasta withcrispy prosciutto.
It's out of this world.
It's a super easy dish to make,actually, and the tutorial or
(28:37):
the video from Not AnotherCooking Show shows how to make
it the best way.
But it's something a littledifferent.
It's a good spin on pesto withadding in the sweet corn.
Doug (28:45):
I love the idea of the fresh corn and I am over the top
on that idea of anything with acrispy prosciutto.
Alex (28:57):
It works perfect because it can be both vegetarian or
non-vegetarian with the crispyprosciutto.
So if someone wants to eatvegetarian, ignore the crispy
prosciutto, but that might bethe best part.
Chantal (29:02):
It might be the best part.
Corn in pesto is an amazingaddition.
It makes it a little sweet,which is just incredible,
recommended to everybody.
And honestly, anyone we've madeit for turns around and makes
it over and over and over againfor their families and it's over
a pasta.
Alex (29:18):
Yes, it's over a pasta.
We use the orchid pasta.
Doug (29:22):
Oh the little ears, oh that sounds terrific, so it'd
catch, like the corn and thelittle crispy bits of prosciutto
.
Chantal (29:28):
Oh, sounds so good.
We'd done pancetta before,though, and that was also good.
Can confirm?
Doug (29:39):
Alex.
Chantal, thank you so much forbeing on The Pittsburgh dish.
Thank you for having us.
Thank you.
You can follow Chantal and Alexon Instagram at hungry huffs,
and we'll put a link to thatrecipe tutorial that Alex
mentioned on our blog.
Do you have a recipe?
Share it with us?
Just visit our website atwwwpittsburghdishcom and look
for our Share a Recipe form.
(30:00):
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description and if you wantto follow my own food
adventures, you can find me onsocial media at Doug Cooking.
That's our show for this week.
Thanks again to all of ourguests and contributors and to
(30:21):
Kevin Solecki of CarnegieAccordion Company for providing
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
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