Fall 2025 CSA Newsletter - December 16, 2025 (Week 6)

THE FINAL 

FALL CSA FARM NEWS of 2025!

Howdy Folks,

TODAY IS YOUR LAST FALL CSA DISTRIBUTION!

The end of every growing season is full of emotion.  Although the farm always has enough work for a lifetime and we can’t seem to ever get on top of it, I find myself grateful for all of it.  The successes and failures, abundance and loss, the heat and humidity, the rain and mud.  I’m thankful. 

Given that, let’s dig into a little drama to rehash some of the highs and lows of the season.

Let’s start with crows…because they are the first thing on my mind that really has no solution.  They entirely destroyed a half acre of watermelon and sweet corn with little effort.  They just pecked holes and ate away.  And it always seemed like they were laughing.  We tried lots of different things to keep them away.  I think I may have a farm solution but all farm solutions are approximately 87% perfect… 

Our crew this year was outstanding.  Everyone.  We all trust each other.  We work hard together.  Sweat, laugh hysterically, and end exhausted with the end goal of producing the best food we know how.  Everything completed to the perfect farm standard of 87%.

One of the funniest things that had us all busting out laughing was when a customer had purchased a fruit share.  They had showed up to the host site and taken the box that said fruit share.  The whole thing! They realized quickly that it was a huge amount of fruit to eat in a week and we realized how our fruit share label was misleading even if it was in line with the farms’ standard of 83% perfect. In the end we realized yep, not everyone reads our emails.  This person had an excellent suggestion that we let folks know what the share will actually look like and list this in the confirmation, as well as the newsletter.  I think the CSA is the best it’s ever been from mistakes we or customers have made, and changes we have made so that these errors don’t happen again or hopefully not nearly as much.  There is always tweaking happening on our end.  A swap box, a pink box, we edit preferences, customers edit preferences…

I loved this year.  It doesn’t mean it was the easiest year or that we saw the most success.  Or that the weather was perfect, which it wasn’t, or that I didn’t get super whooped everyday.  That the birds, spiders, coyotes and I had early morning meetings to easily manage farm pests.  And that the diesel tank never ran out of fuel when we totally needed it.  All the good and bad things together make the season.  What’s different is that I can feel a sort of evolution that has swept the farm up.  As if the farm itself is alive.  With all parts functioning super well together completing task after task day after day and many times without needing me to be there.  That feeling is so liberating.  It’s such a good feeling.  It makes me so proud.   And this has given me the time to realize that farm life has given me an amazing sense of purpose.  

We are grateful for all of you.  Thank you so much for choosing to eat a seasonal diet.  Good job.  We hope you feel a little brighter after eating many boxes of fresh whole foods. We hope you keep cooking whole foods and that it brings a wholesomeness to your day.  We look forward to getting back at it next year filling boxes with the best, most nutritious food we know how to raise.      

Aeros is currently working to get our 2026 CSA season listed online, with hopes for it to be live before the end of the week.  As CSA shares do make excellent holiday gifts.

Love and Light!  Enjoy great food with family and friends.

Your Farmers, Chris, Aeros and The Who Crew!

When picking up your share…

Please remember to fold down your boxes and place them with the others to help keep your pick up location tidy and organized.  This is a very different kind of box than your normal brown cardboard box, it’s a waxed produce box,  HERE IS A LINK TO A FACEBOOK PAGE VIDEO SHOWING YOU HOW TO OPEN AND FLATTEN THIS BOX.

IN YOUR BOX: 

All contents of your box are listed on your LABEL!  If your label says something other than you think it should, please don’t take something different, please contact the farm. Note: Texting is the fastest way to reach us. 814-221-7177.

Add On Shares:

Mushrooms: Portobello

Portobello mushrooms come in various colors and sizes, and are the later stage of crimini mushrooms. They have a strong umami flavor, and soft texture. These mushrooms can be eaten raw, but are often used for pizza toppings, grilled or sauteed, or stuffed with cheese and butter and cooked. Portobello Mushrooms have large dense caps with an earthy flavor and meaty texture, making them good for stuffing or marinating and grilling as a steak. Some people make Portobello burgers, grilling the cap whole and putting it into a burger bun.

Cheese: Frew Mill Fire from Grass Fed Pasture Maid Creamery!  These cows are super happy & beautiful!!  The cheese is creamy and delicious.

Frew Mill Fire is Made with cultured raw milk from their own farm, this colby style cheese is made spicy by mixing red and green jalapeños into each batch of "Frew Mill Fire." While the cheese itself is young in age and mild in flavor, the oils of the dried red and green peppers add quite a kick! This cheese is great for snacking, but it's also a nice, stringy melter. If you're looking to add an extra kick to your picnics this summer, thinly slice "Frew Mill Fire" atop your hamburgers, sloppy joes or grilled chicken sandwiches. If barbeque isn't your thing, try folding shredded "Frew Mill Fire" into your favorite biscuit or pastry recipe for some added heat.

Fruit:  Honey Crisp & Evercrisp

Honey Crisp The best modern apple. SO SWEET!  AMAZING FRESH EATING!! Yum!  Evercrisp, even crisper and sweeter than the honey crisp, I think.  Also just an incredible fresh eating apple, cruch, juicy, almost like a natural candy apple!

FARM PICTURES

Sadly my phone isn’t cooperating to download images, so maybe just close your eyes and paint this picture of the recent days here in our little river valley of Eddyville.   The wind has been brisk and whistles in the open windows, the sounding crunch of snow underfoot.  Dogs barking in the distance, Coyotes calling at dusk, church bell ringing at 6pm, kids roughhousing after school, and the air is fresh and tickles the nose with chill!

RECIPE IDEAS

Cheesy Kale Scones

Adapted from food52.com

Ingredients:

• 14-oz unsalted butter

• 6 cups all-purpose flour

• 1 ½ teaspoons baking soda

• ½ cup sugar

• 4-oz tender, fresh kale

• 1 Tablespoon lemon juice

• ½ cup pine nuts

• ¾ cup grated Parmesan cheese, plus more for sprinkling

• ½ cup currants (optional)

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon flaky sea salt

• 1 ½ cups cold, well-shaken buttermilk

• 1 egg

Directions:

Step 1 -

Cut the butter up into small cubes (about ½-inch squares) and chill in the refrigerator.  The butter should be quite cold but not frozen.

Step 2 -

Whisk all the dry ingredients together in a large bowl (all-purpose flour, baking soda, sugar).  Add them to a food processor with the cold butter and pulse until the mixture has large, pea-sized chunks of butter.

Step 3 -

Refrigerate the butter and flour mixture while you prep the rest of the ingredients.

Step 4 -

Chop up the kale into bite-sized pieces.  Drizzle lemon juice over the kale and massage it into the kale a bit.

Step 5 -

In a skillet over medium heat, toast the pine nuts until they are just golden brown and smell fragrant.

Step 6 -

Preheat the oven to 400 degrees Fahrenheit.  While the oven heats up, remove the butter/flour mixture from the refrigerator.  Mix in the kale, grated cheese, toasted pine nuts, and currants (if using).  Reserve a small amount of salt and pepper for topping, and mix the rest into the dough.

Step 7 -

Pour 1 ½ cups of buttermilk over the mixture and toss gently with your hands to hydrate the dough evenly.  Turn the dough out onto a counter or work surface.  Using your hands, start bringing the shaggy mound of dough together, drizzling a little more buttermilk over it here and there if you see dry spots.  You might need the additional ½ cup of buttermilk, but don’t add it all until you’ve mixed the dough a bit - often it looks dry but will come together nicely.

Step 8 -

You want to bring the mixture together firmly but avoid mashing or pressing it down.  Try to fold the mass of dough over itself and then turn it a quarter and repeat.  It should take about 6 folds and turns to make a fairly well-incorporated ball of dough.

Step 9 -

Divide the dough into two pieces and press each piece gently into a flat, round disc about 7-inches in diameter.  Lightly beat the egg and brush it over the dough.

Step 10 -

Sprinkle the top of the dough with the remaining black pepper and flaky sea salt, and some more grated cheese if you like.

Step 11 -

Using a very sharp knife, slice each disc into 6 even triangles.  Transfer the triangles to 2 parchment-lined baking sheets.

Step 12 -

Bake in the oven for 10 minutes, then reduce the heat to 350 degrees Fahrenheit and bake for an additional 15 to 20 minutes.  The scones are finished when they are golden brown all over the surface.

Smokey Black Bean and Beet Burgers

Adapted from minimalistbaker.com

Ingredients:

• ¾ cup cooked quinoa

• ½ large red onion, finely diced

• 1 cup finely chopped mushrooms (shiitake, baby bella, or white button)

• 1 pinch each of salt and pepper

• 1 15-oz can black beans, well rinsed and drained

• 1 cup finely grated raw beet

• 1 teaspoon cumin

• ½ teaspoon chili powder (or sub extra cumin)

• ¼ teaspoon smoked paprika

• ½ cup raw walnuts, crushed or ground into a loose meal

Directions:

Step 1 -

If you do not already have cooked quinoa, prepare it at this time (¼ cup uncooked quinoa will yield ~¾ cup cooked).

Step 2 -

Heat a large skillet over medium-low heat and add some nonstick spray, or a bit of olive oil.  Once hot, add the onions and sauté, seasoning with a pinch of salt and pepper.

Step 3 -

When the onions are soft - about 5 minutes - turn up the heat to medium and add the mushrooms.  Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant - about 3 minutes.

Step 4 -

Remove from heat, add the black beans, and mash.  You’re looking for a rough mash, so you can leave a bit of texture if you want.

Step 5 -

Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir.  For even more flavor, add a shake of vegan Worcestershire or A-1 sauce (optional).  Taste and adjust, adding more salt for overall flavor.

Step 6 -

Lastly, add the walnut meal a little at a time until the mixture is able enough to form patties.  Set in the fridge to chill while your oven preheats to 375 degrees Fahrenheit.

Step 7 -

Coat a baking sheet with nonstick spray or olive oil.  For the mixture into roughly ⅓-cup sized patties (makes 8-9 patties).

Step 8 -

Arrange the burgers on a baking sheet and brush/spray the tops with olive oil.  Bake for a total of 30-45 minutes, gently flipping after 25-30 minutes.  Cook longer to dry them out even more and achieve more crisp (optional).

Step 9 -

Serve on small buns or atop mixed greens with desired toppings.

Spinach Casserole

Adapted from thepioneerwoman.com

Ingredients:

• 1 cup fried onions, lightly crushed, divided

• ½ cup panko breadcrumbs

• 2 Tablespoons olive oil

• 18-oz fresh spinach

• 3 Tablespoons butter

• 3 cloves garlic, minced

• 3 Tablespoon flour

• 1 ½ cups whole milk

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 2-oz cream cheese

• 1 ½ cups shredded gruyère cheese

• ⅓ cup grated parmesan

• Zest of 1 lemon

Directions:

Step 1 -

Preheat the oven to 350 degrees Fahrenheit.  In a small bowl, combine ½ cup of fried onions and the panko breadcrumbs; set aside.

Step 2 -

Heat a large skillet or Dutch oven over medium heat, then add the olive oil.  Add the spinach (in batches, if needed).  Cook, stirring occasionally, until wilted - about 5 minutes.  Transfer to a heat-safe bowl and set aside.

Step 3 -

Add the butter to the same skillet.  Let it melt until bubbly and golden.  Add the garlic and flour and stir constantly with a wooden spoon for 2 minutes.

Step 4 -

Whisk in the milk, salt, and pepper.  Cook, stirring frequently, until the mixture thickens, 5 to 7 minutes.

Step 5 -

Reduce the heat to low and stir in the cream cheese until completely combined.  Add the gruyère in 3 batches, making sure the cheese is completely incorporated before adding the next batch.  Stir in the parmesan cheese.  The mixture will be very thick and will give a lot of resistance when stirring.

Step 6 -

Add the spinach with juices to the cheese sauce, stirring until well combined.  Add the remaining ½ cup of fried onions.

Step 7 -

Transfer the mixture to an 8-by-8-inch baking dish.  Sprinkle with the fried onion and panko mixture.

Step 8 -

Bake until the casserole is bubbling and the topping is golden brown, 30 to 35 minutes.  Let sit for at least 10 minutes.  Top with lemon zest just before serving.

Twice-Baked Sweet Potatoes

Adapted from thepioneerwoman.com

Ingredients:

For the potatoes -

• 6 medium sweet potatoes

• ¼ cup maple syrup

• ¾ teaspoon kosher salt

• ½ teaspoon cinnamon

• ½ teaspoon vanilla extract

• 6 Tablespoons salted butter, softened

• ⅓ cup hot honey (optional)

For the crumble -

• 6 Tablespoons all-purpose flour

• ⅓ cup old fashioned oats

• ½ cup coarsely chopped pecans

• 3 Tablespoons firmly packed light brown sugar

• 1 Tablespoon finely chopped fresh rosemary

• ⅛ teaspoon cayenne pepper

• 4 Tablespoon salted butter, melted

Directions:

Step 1 -

For the potatoes: Preheat the oven to 425 degrees Fahrenheit.  Wrap each potato with foil and prick with a fork a few times.  Place on a rimmed baking sheet and bake for 1 hour 30 minutes, or until soft.  Cool the potatoes completely.  Reduce the oven temperature to 350 degrees Fahrenheit.

Step 2 -

For the crumble: Meanwhile, combine the flour, oats, pecans, brown sugar, rosemary, and cayenne in a medium bowl.  Add the melted butter and stir until the mixture comes together and forms clumps.  Place the mixture in an airtight container and refrigerate until use.  (This can be made up to 1 week in advance.)

Step 3 -

To assemble: Remove the foil from the cooled potatoes and cut an oval out of the top of each potato.  Scoop out the flesh and leave a ¼-inch rim of potato and skin intact.

Step 4 -

Mash together the potato, maple syrup, salt, cinnamon, vanilla, and softened butter in a medium sized bowl until smooth.  Spoon the potato mixture back into the potato skins.  Top each with approximately ⅓ cup of the crumble mixture.

Step 5 -

Place the potatoes back into the oven and bake for 15 to 20 minutes, or until the crumble is golden brown and toasted.  Drizzle each potato with about 1 Tablespoon of hot honey, if you’d like, and serve warm.

PICKING UP OF YOUR SHARE/S:

When you arrive at your pick up site, please first look for the RED CLIPBOARD!  Find your name and take a look at what is waiting for you.  Please check off all the shares listed by your name on the sign in sheet! Then look for a box with your name on the label, this is your box.  Please unpack this box and take the contents home.  You are not to take home this box! This box is for farm to pick up site transportation only!  If you do take this box, please return it the following week.  HERE IS A LINK TO A FACEBOOK PAGE VIDEO SHOWING YOU HOW TO OPEN AND FLATTEN THIS BOX.

READ YOUR BOX LABELS: On your label you will see all that you should be picking up today.  Please note, that none of the optional shares are inside of this box although they are listed on the label!  These optional shares include, Eggs, Cheese, Mushrooms, and Coffee. These shares are located in the blue coolers.  Please reference your box label & sign in sheet to make sure you get the correct optional shares that you paid for on each given week. ONLY TAKE THE ITEMS LISTED ON YOUR BOX LABEL AND SIGN IN SHEET UNLESS OTHERWISE NOTIFIED! 

• The mushrooms are in brown paper bags.

• Eggs, half dozen = 6 egg carton

• Eggs dozen = 12 egg carton

• Cheese is by the piece, just take a block. 

• Fruit - The fruit share is located in a box labeled Fruit Share, please take one paper bag per share. 1 bag is 3# of fruit.
  If you don’t see a share that you think you should be getting, please don’t take it, please instead be in touch with the farm. If you are ever missing any veggies or add on items or the quality is not up to WCFY par, please be in touch. Call/Text 814-221-7177. Or email us. info@whocooksforyoufarm.com