T hough Churchview is located close to our urban area , it feels a world away . It was established almost a century ago in the 1930s when Hungarian immigrant Emil Rockacy purchased 13 acres and planted crops to feed his family . He used natural farming methods , although his inspiration may have been more economic practicality than a commitment to an ideology in the harsh years following the Great Depression .
Current owner , and granddaughter of Emil , Tara Rockacy became the third generation of the little farmette when she moved there in 2007 and began restoring the land to a working farm . She continues to grow food without chemicals , pesticides and herbicides , performing a delicate dance between the farmer and land , with an unchoreographed storm or drought now and then . Despite the uncertainties , the farm continues to flourish !
A remarkable 95 percent of the produce she grows are heirloom varieties , which — depending upon the time of year — may include elderberries , blueberries , sour cherries , asparagus , peas , greens , eggplant , squash , beets and 14 kinds of herbs . The farm also yields around 250 varieties of tomatoes and peppers .
The goats , ducks and some of the chickens at the farm are rescued animals . The eggs from the chickens and ducks are often used in the entrees . Although the goats ’ presence is mostly ceremonial , Rockacy says they do help with keeping the grass down .
Once a week Rockacy does a field walk with her chef , Csilla Thackray , to see what ’ s maturing and how much is available . Then Thackray plans a menu around what ’ s seasonal and available . For meat dishes , they source local ranchers in Saxonburg and north of Pittsburgh .
One of Chef Csilla ’ s delicious and aesthetically beautiful creations .
Dining under the stars at Churchview .
Thackray is an accomplished chef with extensive professional experience . She can take naturally grown heirloom vegetables and turn them into innovative dishes that are not only delicious , but aesthetically beautiful . Dinner guests at the farm enjoy dining under the stars , only yards from where the food was grown .
Like many Pittsburghers , Rockacy and Thackray both share Hungarian ancestry , and the farm and menu reflect this with some dishes . Rockacy grows paprika peppers , which Thackray uses in many dishes , including paprikash . This entrée , made with stewed chicken , pepper , onions and paprika , is one she learned to make with her Hungarian grandmother . Other dishes influenced by her roots include a sour cherry soup , which she describes as more like a borscht , fragrant poppyseed rolls and dishes with apricots .
To dine at one of the farm events , it ’ s best to sign up for the newsletter , which comes out four days before events are listed online . All the menus are set but contain an element of surprise . Guests do not know beforehand what they will be eating , which adds to the fun . Each of the events includes wine pairings and five to seven courses . In addition to monthly events with Chef Csilla , the farm also hosts guest chefs and private events .
Members of the community are also able to sign up for volunteering on the farm and workshare opportunities . Workshare volunteers commit to five to six hours per week working on the farm throughout the season , whereas volunteers can go for a more limited time . Both workshares and volunteers leave with delicious produce to take home , along with an increased knowledge of natural growing methods and caring for the land .
The farm is not open for visits , however . All dinners and volunteer opportunities must be scheduled through the website , churchviewfarmpgh . com . n
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