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Our Blog: The Hoot

Posted 8/21/2014 10:44am by Chris Frittenburg.

Howdy Folks,  

 On the sunny days at the beginning of the week we were planting out our fall crops and now they are nicely watered in.  It’s such a treat when the weather and our planting schedule align so well.  August is always a push month, as we are still planting out and direct seeding, as well as do daily harvests, and trying to stay ahead of plant disease and weed pressure.  Not to mention side projects like a building a cool room. This is the latest infrastructure project we have going on at the farm.  We have been talking about creating this room for some years now.   The cool room is going to be a storage room that will be kept at the ideal temp of 60º F. This will be where we keep our tomatoes, onions, garlic, potatoes, and winter squash. It’s almost complete, just a few more essentials and we’ll have the room stocked full of crops that are happy as a clam in their perfect storing conditions.  

We’ve been grateful for a week of warmer August weather!  So have the Melons! The melon you all are getting this week is a cross between honeydew and a cantaloupe.  Don’t let its firm crunchy flesh trick you to thinking it’s unripe.  They are indeed ripe and crunchy!  

Those interested in getting Paste Tomatoes from us in bulk, please contact us with a quantity you would like.  We’re approaching this season quickly and it’s going to leave just as fast.  This will help us organize who would like some and how much.  The going rate is going to be $1.50/#. We’ll deliver the paste tomatoes with your CSA box to your pickup site.  Thank you to those of you who have already put in your orders. We welcome more folks to take us up on getting bulk tomatoes to make sauce.   

Enjoy your share!  

Small:  Cabbage, Cucumbers, Eggplant, Melon, Summer Squash, Slicer Tomatoes, Cherry Tomatoes  

Large:  Basil, Cabbage, Cucumbers, Eggplant, Fennel, Kale, Melon, Onions, Summer Squash, Sweet Peppers, Slicer Tomatoes, Cherry Tomatoes

Recipe of the Week:   

Alice Waters' Ratatouille


Posted 8/14/2014 12:34pm by Chris Frittenburg.

Howdy Folks,

We are in the bounty of this cool summer harvest.  Enjoy your share!

In your box this week.

Small  Cilantro, Cucumbers, Fennel, Garlic, Onions, Cherry Tomatoes, Slicer Tomatoes and Heirloom Tomatoes

Large  Arugula, Beets, Cilantro, Cucumbers, Eggplant, Fennel, Garlic, Onions, Summer Squash, Cherry Tomatoes, Slicer Tomatoes and Heirloom Tomatoes

Your Farmers,

Chris, Aeros, Cedar, Cyan and the Who Gang: Ben, Elliot, Lauren, Garett, Joe and Jessica

Posted 8/7/2014 6:19am by Chris Frittenburg.

Howdy Folks,  

Do you remember times when there are lots of things to do and they all need to happen right away?  Even when weighing priorities, everything steps forward needing attention.  The farm is in a state of priority mish mash.  If we look ahead, there are lots of things that are going to need to happen at about the same time.  Sometimes this is invigorating.  Get it all done within a few long days and put the mind to ease.  Other times, like when you’ve brought home a brand new baby, that extra-allotted time is not available.  There is only so much we can accomplish in a day. So, my days are prepared with the necessary quantities of caffeine to kick my rear into high gear! I’d probably be doing the caffeine thing anyway, but it does seem particularly important at this time. We left the farm for 5 days during Cyan’s birth!  Mid-season that’s a lot of time to take.  Even if it has to be done, it’s a lot of time.  The farm is an entirely different animal now than it was years ago when cedar joined our family.  I will leave you will this radical vegetable farm realization. When the going gets tough make sure you’re appropriately caffeinated.  

Vegetables and Fruit to look forward to: Sweet Peppers, Muskmellon, Fennel, Paste Tomatoes (for those who make tomato sauce), tomatillos, kale and more!  

We’re not going to have much in regards to green beans this year.  Deer pressure has limited our ability to grow them since they’re sort of magnetically drawn to them.   Those interested in getting Paste Tomatoes from us in bulk, please contact us with a quantity you would like.  We’re approaching this season quickly and it’s going to leave just as fast.  This will help us organize who would like some and how much.  The going rate is going to be $1.50/#. We’ll deliver the paste tomatoes with your CSA box to your pickup site.  


In Your Box this week:


Small:  Eggplant, Tomatoes, Cherry Tomatoes, Cucumbers, Green Beans, Caraflex Cabbage, Beets  

Large: Eggplant, Tomatoes, Cherry Tomatoes, Cucumbers, Green Beans, Caraflex Cabbage, Beets, Carrots, Onions, Summer Squash, Garlic

Recipe of the Week  

Vegetable Pie  

The nice thing about this recipe is you can vary the ingredients based on what you like and what is in season.

Prep 25 min Cook 17 min  Bake 40 min Oven 325º Stand 15 min  

3 Tbsp. Butter

2-6 cloves of garlic

1 cup sweet onions

2 large zucchini, thinly sliced

1 large summer squash

½ tsp. salt

½ tsp. pepper

1 cup mayonnaise

1 – 1 ½ cups shredded mozzarella cheese

1 cup feta cheese

2 large heirloom tomatoes, cut into ¼” slices

2 9” deep dish pie shells, prebaked

5 radishes, thinly sliced (for decoration on top, use whatever you have)  

Preheat oven to 325º. Heat butter in a large skillet over medium heat.  When hot, add the onions and garlic sauté for 3 min while adding thyme, marjoram and oregano.  Don’t let the onions and garlic burn.  Add the zucchini and yellow squash along with ½ tsp. of salt and pepper.  Cook until squash is tender, about 15 minutes.  Divide the mixture in half. Mix the mayonnaise and cheeses and set aside.  Fill the two prebaked piecrusts with vegetable layers.  Layer the sliced tomatoes in the bottom of the prebaked piecrusts.  Layer the squash mixture on top of the tomatoes, layer mayonnaise cheese mixture and then dress the top with the radish slices.  Bake uncovered for 40 min.  Allow the dish to stand for 15 min.  

Enjoy Your Share!

Your Farmers,

Chris, Aeros, Cedar, Cyan, and the Who Gang: Ben, Elliot, Lauren, Garett, Joe and Jessica

Posted 7/31/2014 1:00pm by Chris Frittenburg.

Howdy Folks,  

This has been a special week for Who Cooks For You Farm Family.  On Monday evening at 7:59 we welcomed Cyan Harvest Lillstrom Brittenburg into our family. He weighed in at 7lbs 10oz and was 20 ½ in. Chris and I have been off the farm since last Friday and we just got back last night.  This was the longest time that we have been away from the farm since our first son Cedar was born in 2011.   

The farm is still in one piece.  Thanks to our great farm crew.  Despite the cool weather we are beginning to see some signs that the melons are beginning to ripen in the field and also the cherry tomatoes are beginning to come on a little stronger.  Lets hope this ultra cool August, turns a new leaf and gives us some ultra hot weather so that we can all eat some melons and field tomatoes.

  In your box this week: Cyan is not in your box this week. Since this little man has kept us so busy we didn't get around to a picture of the share, so we thought a picture of him would suffice.  Enjoy your share!


Small:   summer squash, onions, garlic, cucumbers, carrots, eggplant, slicing tomatoes,  

Large:   summer squash, onions, garlic, cucumbers, carrots, eggplant, slicing tomatoes, turnips, head lettuce, parsley, cherry tomatoes  

Enjoy your share!

Your Farmers,

Chris, Aeros, Cedar, Cyan, and the Who Gang; Ben, Elliot, Lauren, Garett, Joe and Jessica


Posted 7/24/2014 10:26am by Chris Frittenburg.

Howdy Folks,  

For the time being, it looks like it’s going to be a properly air-conditioned summer.  Mid 70’s with a bit of sun and rain.  The dip in temperature from the normal 80’s range always makes our summer vegetables slow down.  When it’s in the 60’s at night it seems like vegetables produce all night long without needing much of a break.  So, we’ll see a dip in production for the next short while.  The parallel I draw for the summer weather is that if I’m uncomfortable, then the summer vegetables are doing great!  Let’s all hope for a little discomfort, ok?  

We’ve been digging our garlic and hope to finish it today!  14 beds at 165 ft planted at 6” spacing with 3 rows in a bed.  That works out to be 13,994 heads of garlic.  Of course, there are rotten heads here and there and stems are broken off and the heads not dug out.  It takes about 20 minutes to dig and pull and pick up the entire bed of garlic. We used to dig every head with a shovel and shuffle along as quickly as possible.  Now we use a bed lifter pulled by the tractor, which skims a few inches below the garlic.  Once lifted, we walk into the bed and just pull the garlic out.  This is the best!  It’s such a huge time and back saver.  I also remember the arch of my left foot getting annoyed with pushing a shovel in the ground every 6” for a couple days of garlic digging.  With the upgrade of technique, we’ve cut down the garlic digging to one solid day. Pretty sweet!   

On a side note!  When you go to pick up your share, can you please break down your share boxes and stack them neatly off to the side.  Our hosts will very much appreciate this.  

In your box this week:  



Broccoli, Cabbage, Cilantro, Cucumbers, Garlic, Summer Squash, Heirloom Tomatoes  


Beets, Broccoli, Carrots, Cilantro, Cucumbers, Garlic, Head Lettuce, Onions, Summer Squash, Heirloom Tomatoes, Turnips  

Recipe of the Week:

It's high time I share one of my favorite summer squash and Zucchini recipe with you.  This is from a lifetime best friend who lives down the road from us out here.

Mel's Zucchini Souffle

8 c chopped summer squash

2 c chopped onion

4 T butter

1 tsp salt

1/4 tsp salt

2 large eggs

1/2 c cracker or bread crumbs

Steam squash & onions, let cool and drain.  Then mash in butter salt and pepper.  Wisk the eggs in a seperate bowl and add them to the mash.  Pour into a greased (2qt) pyrex dish.  Sprinkle with cracker or bread crumbs that have been browned in 1 T of butter.  Bake at 350º approx. 50 min.

It takes a little time, but it's an easy and delicious recipe.  Thanks Mel!

*If any of you lovely CSA members would like to share a favorite recipe that I can post on the blog, please email us.  Especially in these next few weeks as we are expecting our 2nd child any day. 

We hope you enjoy your share!

Your Farmers,

Summerchrisp, Aerosperagus, Cedar Weeder and The Who Gang; Bendive, Elelee, Slauranova, Carrot, Jomato, and Meals on Wheels.




Posted 7/16/2014 9:50pm by Chris Frittenburg.

Howdy Folks!  

As the polar vortex gets it’s grip around western Pa, we might see a couple days in the mid 70’s…Which we see every summer…I’ll tell ya. is a reliable source of humor for our farm crew.  There is a “polar vortex” gripping the nation right now! Drama!  I check the weather constantly.  I check it when it’s raining just to make sure it’s raining.  Is it sunny today? Instead of walking outside, I’ll just check to see what the weather is saying.  Although I am exaggerating a bit, I check the weather every morning, afternoon and evening.  The best part of it is that they try to be very specific, but they’re just about always wrong.  I’m sure it’s a difficult job and so I’ll continue to deal with what speculation I can get!  

We are rolling on the farm!  Busy busy busy!  Just like all of you, I’m sure.  We’re trying to find the time to build a cool room that stays right around 55 or 60 degrees.  This is going to be used for tomatoes, onions, potatoes, melons and all the wonderful vegetables and fruits that don’t want to be fully refrigerated.   We want to get them out of the 80 and 90 degree days so they will keep better.  We lose lots of produce by not having this option and we’re ready to grow up.  

We’re in the process of seeding and planting everything we can such as escarole, broccoli raab, broccoli, fennel, fall beets and carrots (tons!) and spinach.  I just started to sing dashing through the snow because it has the word dashing in it which that is kind of the rhythm of the farm right now.     

Tomatoes are coming in your shares next week! Thought I’d mention it.  

In your box this week:  



Arugula, Basil, Cucumbers Garlic, Head Lettuce, Summer Squash, Salad Turnips  


Arugula, Basil, Broccoli, Cabbage, Carrots, Chard, Cucumbers Garlic, Kohlrabi, Head Lettuce, Summer Squash, Salad Turnips  

Recipes of the Week:  

Arugula “Pesto”taken from Recipes from America’s Small Farms; Fresh Ideas for the Seasons Bounty Makes ¾ Cup   This is Leslie Markworth’s recipe that she uses in spring before basil is in season and when arugula is.  “She says that it’s an excellent way to eat your greens raw; she spreads it on crusty bread, mixed it with noodles, and adds it to sandwiches for a zing.  (Since you have basil in your share this week it might be nice to do half basil half arugula)  to make your traditional pesto, just substitute basil for arugula in this recipe.  

2 cups loosely packed arugula

¼ cup walnuts

1 to 2 swiss chard leaves

spring garlic to taste

2 Tblsp Parmesan or Romano cheese (optional)

salt and freshly milled black pepper to taste

¼ cup olive oil  

Combine the arugula, walnuts, swiss chard, garlic, cheese (if using), and salt and pepper to taste in a food processor and process until finely chopped.  Gradually add the oil through the feed tube of the processor with the motor running, processing until the mixture is a smooth sauce.  

For those of you that can’t take the heat of Arugula, cooking or wilting it is always an option.  Below I have attached a recipe for Arugula Vichyssoise, a cool summer soup.  

This recipe makes about 2 ½ cups; serving 2  

Enjoy your Share!  


Your Farmers,

Chris , Aeros, Cedar and The Who Gang; Ben, Elliot, Lauren, Garett, Joe & Jessica

This is our CSA packing crew for this weeks share, Elliot, Lauren, Garret, and Joe

Posted 7/10/2014 10:00am by Chris Frittenburg.

Howdy Folks,  

Every morning on the farm we harvest produce from 7 to 10 o’clock.  Then we wash it all and put it in the walk-in cooler.  After the vegetables are taken care of we jump into a number of different tasks that include weeding, tilling, tying up peppers and tomatoes, cutting down the sugar snap peas that are done for season, etc. Hopefully, soon we’ll be harvesting all afternoon as well.  I can see peppers and tomatoes in the field close to ripening.  Onions are bulbing up nicely.  Garlic is starting to die down so we need to set up the place we intend to dry it.  Cantaloupe vines are growing like crazy and, as long as it stays hot, all the summer crops.  Go! Go!  Go!  As always, we’ll see what happens!

Our crew is becoming a tight unit.  We are a very positive team working together effectively.  In the short amount of time we’ve been working together, the crew has learned a lot and has a good idea of what the farm needs on the ground in order to make it work. The situation reminds me of a cartoon I used to watch as a kid called voltron where all the individual parts of a team amass into a single rear kicking robot.  That’s kind of where we’re at.  We form into a similar being known as Who Cooks For You Farm defender of the universe.  Oh yeh, that’s part of our other mission I’ve failed to share with you all…besides being radish bunchers we also defend the universe.  I’d like to get all of you acquainted with our farmhands. Don’t worry!  You don’t have to make them dinner. Look forward to some blog style introductions in the next couple of weeks.  

In Your Box this week:  


Scallions, Garlic, Summer Squash, Cucumbers, Head Lettuce, Carrots, Cilantro  


Scallions, Garlic, Summer Squash, Cucumbers, Head Lettuce, Carrots, Cilantro, Arugula, Bok Choy, Basil, Escarole  

Recipe of the Week:  

Carrot Pancakes with Salted Yogurt

With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free.

Enjoy your share!  

Your Farmers,

Chris, Aeros, Cedar, and the Who Gang; Ben, Elliot, Lauren, Garett, Joe, and Jessica

Posted 7/3/2014 7:04am by Chris Frittenburg.

Howdy folks!

  The farm crew looks like they just returned from an extended vacation in the Bahamas!  Cooked!  It’s hot out there!  And it’s perfect weather for summer vegetables and fruits.  The summer squash and cucumbers are happier than ever and they’ve really stepped up production.  We’ll be swimming in cucumbers by next share and we are currently swimming in summer squash.  When I say summer squash included are zucchini, yellow summer squash and patty pans.  They’re all summer squash! 

I, also, heard today that someone that goes by the name Elellee (El-El –lee) ate a cherry tomato today from the field!  He said it wasn’t perfectly ripe, but he ate it anyway.  The unspoken rule on the farm is that our little boy cedar gets the first of everything!  Although this really only happened with strawberries, it’s still a nice thought and makes me feel like a good daddy (like he’d want the first summer squash anyways!)

Yesterday the crew planted a ton of fall vegetables.  It amazes me just how fast the season passes.  Fall celery, rutabaga, kale, broccoli, cabbage and some more summer squash.  Today peppers were staked and tomatoes further tied up to keep them upright for airflow and easy picking.  Melons are in blossom and setting fruit and winter squash is really taking off! 

Although the weather may be a bit stifling and the nights too warm and the sun too hot always remember how well the crops are growing! 

In your share this week:  


Cabbage, Carrots, Chard, Green Garlic, Head Lettuce, Summer Squash  


Broccoli, Cabbage, Carrots, Chard, Cilantro, Cucumbers, Green Garlic, Head Lettuce, Pac Choi, Summer Squash  

Recipe of the week:  

Martha Stewart has quite a website!  Below I have linked you to the site, where she lists crops according to season and has several or several dozen recipes per crop.  This may be a good stepping-stone if you are ever stumped on what to do with something in your box.  There is quite an array of options and ideas for both sweet and savory.  Since this is just the beginning of the Summer Squash, Zucchini and Patty Pan season I thought the more the merrier with ideas might be nice.

Enjoy your share!

Your Farmers,

Chris, Aeros, Cedar and The Who Gang; Ben, Elliot, Lauren, Garett, Joe, and Jessica

Posted 6/26/2014 9:46am by Chris Frittenburg.

Howdy Folks,  

We really want to thank everyone for writing us about the strawberries!  We’re happy to know so many of your strawberry experiences have been great! Although I’m sure this variety we grow is not the best, I haven’t had a strawberry this year that rivals it’s flavor.  We were able to offer the CSA strawberries again this week!  This may be the last week.  We’ll see!  

We just started picking our first hoophouse tomatoes! We hope to offer them to the CSA in a couple weeks.  It’s amazing the TLC that’s required to grow grafted hoophouse tomatoes.  We prune every week and train the plants up a string with clips.  It’s difficult to get this right!  We train two main leaders and encourage only them to grow, while weekly we prune off the suckers that wish they could be other leaders.  It’s important to ensure the clips are placed above fruit clusters for support of the heavy fruit load.  It doesn’t sound too complicated until you’re in the jungle and it’s time to carefully and quickly get these tasks done.  Our first ripe tomato this year is a week behind last year and 2 weeks behind the year before.  Spring was so steady and cool and that cool weather prevented the strawberries from blooming too early and getting frosted. The trade off is having strawberries!

We should also have summer squash and cucumbers in the next couple weeks.  We need some dry weather and heat to bring them on.  We’re growing a few different varieties of each. We’ll see how you all like them.  

We’re thinking about raising fish in the fields along side the broccoli next year.   Anyone have an opinion on that? Salmon?     

In Your Box this week:


Small Share:  Swiss Chard, Green Garlic, Head Lettuce, Sugar Snap Peas, Strawberries, Scallions  

Large Share: Swiss Chard, Green Garlic, Head Lettuce, Sugar Snap Peas, Strawberries, Scallions, Beets, Broccoli, Bok Choy, Cabbage  

Recipe of the Week:

This week I’m highlighting Swiss Chard.  I recently heard that it is one of the world’s healthiest foods.  So here is a link to a website all about the world’s healthiest foods and their page on Swiss Chard.

On this page they highlight three recipes for Swiss Chard, I’ve made it easy to get to these three recipes on links below.  

Broiled Rosemary Chicken over Puréed Lentils and Swiss Chard

Spicy Vegetable Tart   

3-Minute Swiss Chard  

Enjoy your share!

Your Farmers,

Chris, Aeros, Cedar and the Who Gang: Ben, Elliot, Lauren, Garett, Joe and Jessica

P.S. A steller photo of our greenhouse snakes.

Posted 6/19/2014 9:18am by Aeros and Chris.

Howdy Folks,  

It looks like rain again.  Actually, it just started.  We’ve received a lot of rain this week and it doesn’t look like it’s going to let up.  Most vegetables like a nice deep soaking rain.  There aren’t many that like to be super wet.  We usually bank on a dry season.  There’s nothing to do in a rainy season but watch your vegetables become increasingly unhappy.  In a dry year, we can use our irrigation to mitigate the dryness until it rains.  

The fields are soggy which makes harvesting a bit tricky when you’re carrying a tote of produce and you’re walking down a muddy walkway with a few extra pounds of mud on your boots…and you’re trying to do this quickly.  It’s interesting to see people work in the rain.  They seem invigorated by an uneasiness that comes with having to work in the rain and trying to be ok with it.  It’s not often we take the opportunity to stay outside when rain begins to fall unless we’re stuck in it.  

I saw some summer squash!  It was a cute little patty pan and the beginnings to lots of zucchini and other kinds of summer squash.  Cucumbers are on the run loving the wetness followed by the daytime heat.  Just before the onslaught of rain, I hilled our enormous potato plants for the first time.  We’re thinking about adding a new dimension to our business where we go through short walks through beds of bok choy and carrots and watch all the snakes meandering about.  

During wet days, there are lots of special projects to do.  This is often the time to catch up!  We’ll be doing lots of hand weeding, harvesting and cleaning up waiting for the next opportunity to get the tractor back into the field.  

Please note that the strawberries that are in your share are picked ripe.  We recommend that you do not try to store them and that you eat them.  If you can’t eat them all in the near future, freeze them.  

In your box this week:  



Escarole, Garlic Scapes, Kohlrabi, Sugar Snap Peas, Pea Shoots, Spring Mix, Strawberries  


Escarole, Garlic Scapes, Kohlrabi, Sugar Snap Peas, Pea Shoots, Spring Mix, Strawberries, Arugula, Chard, Head Lettuce, Spinach, Salad Turnips  

Recipe of the Week:  



Here’s what you need to wrangle up:

•1 large head of escarole (~2 pounds in all)

•3 tablespoons of butter

•1 onion, thinly sliced

•1 large garlic clove, minced (garlic scapes can work well here too!)

•salt and freshly milled pepper

•vinegar of your choice

The first thing you need to is separate the escarole leaves and wash well (there can be lots of mud and dirt at the base of the inner leaves).  Drain and coarsely chop. Heat the butter in a wide skillet over medium heat and sauté the onions until soft.   Throw in the garlic and stir around for ~ 30 seconds and then dump in the escarole (damp greens are good). Lightly salt the greens and onions and cook covered until the greens are wilted and tender (~12-15 minutes).  Season with salt and pepper and add a splash of your favorite vinegar.

* IF YOU USE FACEBOOK.  Please friend us!  You will get to see a lot more pictures of what is happening on the farm and also be clued into current events that we are a part of.  

Enjoy your share!

Your Farmers,

Chris, Aeros, Cedar and the Who Gang; Ben, Elliot, Lauren, Garett, Joe and Jessica