Fall 2025 CSA Newsletter - November 11, 2025 (Week 1)
Howdy Folks,
Welcome to the first Fall CSA distribution! If you are new to Who Cooks For You Farm CSA, Please take a minute to scroll to the “Picking up your share” portion on this email, to be sure of pickup protocols.
The fall 6 week program will take us up to the week before Christmas! You can still add on to your shares and you can also still edit your share with items we allow you to swap in for items we have placed in your share.
The fall brings brilliant color to the hillsides surrounding the farm. It’s a glow when the sun shines! Last week we enjoyed a beautiful week of warmer weather mid day and also a warm breeze with welcomed seasonal cold nights! We are enjoying the slower pace of autumn. On cold autumn mornings when the temperatures are below freezing and the plants are covered in ice, so the harvest crew needs something to do, while the plants thaw! It’s not nearly as warm this week as last week! Quite frigid actually out there now!!
If you harvest greens while they are frozen they will become damaged by the frozen water, because they are alive! As soon as you harvest a plant it’s shutting off its life force, the systems of life within the plant stop. The cell structures of the plant when frozen are frozen, if you harvest when the plant is frozen the cell structures rupture and cause rapid dehydration and cell death, causing the plant to wilt and get mushy! Yet many of the leafy greens like the Kales, Broccolini, Collards, and Spinach can low temperatures while they are still alive, yet we have to wait until they thaw! If we were to harvest when the plant is frozen they would be wounded and scared. Once the ice leaves them they are fine to harvest. So instead of starting our harvest at 7 or 8 am like the summer, we don’t harvest until 10am!
So since spring this is the first while that we are focusing on beautification; “redup”, AKA tidy up and reorganize around the farm! In main season summer time, it’s push push, chuck and throw! Not anymore! Our tool shed is now immaculate! All the hoes are neatly hanging on the same rod according to type, as well as the shovels, and hand hoes, hand trowels, nippers, the fittings for irrigation are in bins for the correct size and similar function. The floor is swept! Wowzers!
The well worn parts of the farm that have yet to have a tidy sesh are extremely noticeable now! It feels good to know that it’s not too long before it feels more and more tidy and things are getting tucked away for the winter! The cold temperatures and snow are now here. It’s clean up as well as bundle and cooking time!
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.
Add On Shares:
Mushrooms: Shitake
Shiitake mushrooms have a bold smokey and earthy flavor, with a texture that is both meaty and buttery when cooked. These mushrooms are rich in vitamins and are a great addition to almost any food. The stems tend to be woody, so they are best pulled off and added to soup stock!
Cheese: Goat Rodeo
Pure Luck The newest cheese to this award winning creamery is Pure Luck! It’s a traditional farmhouse Cheddar made from all goat’s milk. It is buttery and sweet with grassy notes and a tangy finish with the pure white characteristics of goat’s milk.
Fruit: Goldrush
Goldrush late season long storage tart sweet apple that becomes sweeter as it’s stored. They are firm and crisp and great for fresh eating and baking.
FARM PICTURES
The skid loader said no more, but then Sam the travelin' repair man came to the rescue! It was up and running in less than a week!
Maca and Lupin wandering the road looking out! This golden Maple is at the corner of our yard! This last week is the last of it's bright brillant yellow! Snow fell on the farm this Monday night!
RECIPE IDEAS
Watermelon Radish with Rosemary Brown Butter
Adapted from itsavegworldafterall.com
Ingredients:
2 watermelon radishes - trimmed, scrubbed, and diced (skin on); about 2-3 cups diced
1 tablespoon olive oil
2 tablespoons butter - divided; can use salted or unsalted
1 teaspoon fresh rosemary - divided
2 teaspoons lemon zest
Sea salt and freshly ground pepper - to taste
Directions:
Step 1 -
In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Add the watermelon radishes, sea salt, and 2 teaspoons of the rosemary to the pan.
Step 2 -
Cook for 10-12 minutes, stirring occasionally, until the radishes are tender and slightly browned.
Step 3 -
Add the last tablespoon of butter and the last teaspoon of rosemary, as well as the lemon zest, to the skillet. Cook for another couple of minutes. Remove from heat and serve warm.
Arugula and Kale Harvest Salad
Adapted from goodhousekeeping.com
Ingredients:
Salad:
8 cups arugula
2 cups kale - torn up
1 ½ cups avocado - diced
¾ cup carrots - thinly sliced
¾ butternut squash - chopped and cooked
½ cup apples - sliced
½ cup bell pepper - sliced
2-oz salami
1 cup croutons
Vinaigrette:
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
⅛ teaspoon sugar
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons lemon (or lime) juice
1 tablespoon vinegar (red wine, apple cider, balsamic, etc)
1 small shallot - finely chopped
Directions:
Step 1 -
In a large bowl, combine arugula, kale, avocado, carrots, butternut squash, apples, bell pepper, and salami.
Step 2 -
Make vinaigrette: Whisk together olive oil, Dijon mustard, sugar, salt, pepper, lemon juice, vinegar, and shallot. (Makes about ⅔ cups).
Step 3 -
Add just enough vinaigrette to salad to lightly coat, tossing. Garnish with croutons.
Roasted Sausage, Sweet Potato, and White Bean Stew
Adapted from countryliving.com
Ingredients:
2 medium sweet potatoes - cut into 1-inch pieces
1 small sweet onion - chopped
4 sprigs fresh thyme
2 garlic cloves - minced
¾ teaspoon Kosher salt
¾ teaspoon freshly ground black pepper
2 tablespoons olive oil
8 fresh pork sausage links (about 2 pounds)
1 (14.5-oz) can low-sodium chicken broth
1 (15.5-oz) can cannellini beans - drained and rinsed
1 tablespoon red wine vinegar
1 (12-oz) baguette - cut in half lengthwise
4 tablespoons garlic-and-herb butter - softened (such as Kerrygold)
Directions:
Step 1 -
Heat the oven to 450 degrees. Toss together sweet potatoes, sweet onion, thyme, garlic, salt, pepper, and olive oil in a large roasting pan. Arrange in a single layer, and place the sausage on top of the vegetables.
Step 2 -
Bake for 20 minutes. Remove the pan and stir in broth, cannellini beans, and red wine vinegar. Bake for 10 more minutes, or until the sausage is browned and potatoes are tender. Meanwhile, spread cut sides of the baguette with butter; place on baking sheets. Add bread to the oven during the last 8 minutes of cook time, and bake until toasted.
Leek and Potato Crisps
Adapted from mypickyeater.com
Ingredients:
1 large potato
2 leeks
1 cup of cheese (½ cup white cheddar, ½ cup mozzarella)
1 egg
3 tablespoons all-purpose flour
3 tablespoons olive oil
Salt and pepper to taste
Directions:
Step 1 -
Boil the potato in a pot of water until fork tender. Let cool, peel the potato skin, and shred on a fine grate.
Step 2 -
Wash the leeks well. Slice down the middle twice, and chop the leek’s white and light green parts. Sauté the leeks on medium-low heat with 1 ½ tablespoons of olive oil. This should take about 7-10 minutes.
Step 3 -
In a bowl, add the grated potato, sautéed leeks, egg, flour, and seasoning (salt and pepper). Mix until well combined.
Step 4 -
With wet hands, form the mixture into flat patties (about 1-inch). Spray or brush patties with the remaining 1 ½ tablespoons of olive oil and put into a preheated 400 degree oven for 17-20 minutes until golden brown, flipping halfway.
Step 5 -
Once baked through, place crips on a cooling rack. Once warm, eat and enjoy with your favorite dip or sour cream.
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