Oliver's Path Farm

Oliver's Path is a small diversified farm in Warriors Mark, PA, owned and operated by Andrew and Amanda Marshall.

Oliver's Path was named after the first goat Andrew and Amanda brought home many years ago. Although Oliver is no longer with them, the farm still is home to a herd of goats, as well as a diverse menagerie of pigs, chickens, a cow and six beloved dogs.

The farm system at Oliver's Path has been carefully crafted over the years, and the neat patchwork of rows is truly a work of art when seen from above. A diverse selection of crops are raised not only for local chefs, but also for 2 busy weekly farmers markets as well as loyal CSA members. Andrew has been an active leader in local farmers markets, and although Amanda still currently works off-farm, the goal is to be able to expand enough to not have to rely on that in the future.

Farming practices focus on supporting biodiversity and building soil health.

Weeds are controlled through mulching, timely mowing, and hand weeding. Pests are controlled through floating row covers, as well as natural predators such as birds which have really responded to the addition of bird boxes and habitat.

By Maggie Anderson

Last Wednesday night at Pine Grove Hall, it was all about the carrots. Or rather, it was all about the people who grew the carrots. Actually, it’s safe to say both the barbecue-spiced carrots and Andrew and Amanda Marshall of Oliver’s Path were in contention for the center of attention at the launch of the Centre of the Table local food initiative.

Part of the Pine Grove Mills’ restaurants ongoing supper club series, this dinner was also the first in a series of seasonal events part of the aptly named “Centre of the Table” local food initiative organized by Centre Markets’ founder Sabine Carey in partnership with the newly formed nonprofit Centre Kitchen Collective and Pine Grove Hall with funding provided through a grant made possible by The Happy Valley Adventure Bureau and the Centre County Board of Commissioners.

“It’s our goal to highlight some of the farmers that we work with and to showcase how local food can be linked to local restaurants — and how our community can support local farmers through those restaurants and our markets,” said Sabine.

Andrew and Amanda, whose 10-acre farm is located in Warriors Mark, were already feeling that support the minute they walked upstairs. “I think I knew everyone except maybe four people,” said Andrew. While Oliver’s Path customers can enjoy some face time at the Boalsburg Farmers Market and North Atherton Farmers Market as well as the convenience of online shopping for local ingredients through Centre Markets, the opportunity to share a meal with the farmers who grew it is priceless.

The evening’s menu was bursting with flavor from locally sourced ingredients, all in season for a late autumn/early fall meal. A chilled poblano soup, sauerkraut and beef stuffed peppers, roasted carrots, and a beautiful green salad topped with pickled stone fruit had guests waving fondly goodbye to summer.

“I saw what produce I delivered, and we knew what the menu was, but I still didn’t know what to expect,” said Andrew. “It was all excellent.”

At my table, fellow diners loved the cold and spicy soup, but the carrots served family style alongside the stuffed peppers and salad for the main course really had us raving. Both familiar in a “Why didn’t I think of that?” way but unique in a “How did they do that!” way, the carrots’ sweet and earthy flavor came bursting through, causing one diner to exclaim, “They taste so.. carrot-y!” (OK, it was me.) If you’re a regular at Pine Grove Hall, this familiar-but-new is a treatment you’ve probably come to expect from Chef Tory Glossner and his talented team.

Guests were also offered thoughtful drink pairings, with a Spicy Mexican Tricycle cocktail (that’s mezcal, amaro and habanero-spiced cider from 814 Cider Works) developed especially for the second course. But there were more pairings in store for the evening: Before the main course was served, guests were treated to the debut of a 9-minute video featuring Oliver’s Path farm. Created by local videographer Sam Karp of Enhanced Aerial with production assistance by Sabine, the video features soaring drone footage of the gorgeous Oliver’s Path farm in all its late summer glory interspersed with the farmers talking about the trials and errors of their 12 years on the property.

“One of the biggest challenges to organic farming,” Amanda says in the video,”is when you’re taking over conventionally farmed ground. The first year we lived here it was cornfield. We’re trying to improve the soil health and build that biodiversity. We get so excited to see different kinds of bugs and plants… When elderberry came back, we were like, ‘Oh my gosh, it’s happening! We’re doing it!’”

The couple is firmly committed to using no-spray farming practices, even when it means losing a whole crop, like they did this year. “All of our winter squash was a complete failure because of squash beetles,” said Andrew. But in the next breath he’s talking about bird boxes and serviceberry bushes to attract birds who might eat those insects — and other plantings to attract different insects who might pollinate or eat pest insects — in essence, how to build a sustainable farming ecosystem that benefits everyone.

That includes the farmers, who eat (or trade for) ingredients almost exclusively from their own land, and it includes us, the happy eaters of a delicious local meal. If you weren’t one of the diners at the first Centre of the Table event, you can still experience the food in the comfort of your own kitchen with the Stuffed Pepper Recipe Kit available through Centre Markets.

The $40 kit makes 2-4 servings, comes with a recipe and a link to an instructional cooking video, and contains bell peppers, ground beef, onion and garlic from Oliver’s Path as well as bacon, tomatoes, dill, parsley and sauerkraut from other Centre Markets vendors. A vegan option is also available. Home cooks will need to supply their own rice (or similar grain), wine for deglazing the pan and salt and pepper.