Fall 2025 CSA Newsletter - November 25, 2025 (Week 3)
Howdy Folks,
In a nation of holidays that are mostly patriotic or religious, Thanksgiving, is the holiday that is focused around people coming together around the table, sharing food and being thankful. This is definitely a foodie holiday and one of uniting. I can’t say that when I think of the holiday; that I think about the Pilgrims and the Indians like how we were taught about Thanksgiving in grade school. Although, I do come from Pilgrim stock. I have 2 relatives that came over on the Mayflower on my Mum’s side of the family. For Thanksgiving we know no tradition other than coming together for a large feast with family and friends. It’s the coming together and having gratitude. Nowadays the gratitude is usually extended to all Humans, Flora, Fauna, and life with our beloved friends and family.
I believe the Thanksgiving we celebrate on the last Thursday of November, was sparked by a life saving meal and the knowledge shared of native plants to eat and store that was provided to the pilgrims who were at this point nearly starving. These are hard days and most holidays are ripe with controversy. But the sentiment of the Native People of North America offering food and nourishment to strange travelers, the offering and extending their knowledge of knowing what it is like to be thankful for food. When one doesn’t have food this makes the thankfulness of having food even greater.
A day of purpose towards thankfulness especially for the food that nourishes us daily, is a sacred day. The food that we grow at Who Cooks For You Farm, is food that is grown with respect for the earthly soil that is the mother of all nourishers, along with water! Thanksgiving is also a day of reflection on gratitude, we take turns around the table and say what we are thankful for. I have always appreciated people that protest and speak to the remembering of our cultures violent past. I think we are at a wild time in 2025 looking at the world constantly through so many lenses and with different angles like never before. As we are a world of nations and cultures, we together make up the being of the earth. Seeds native to across the globe now grow on the other side of the planet. The same with the humans, we may be born here, yet we end up there. Migration is real for us, the animals and the plants. We are all striving for the perfect peaceful place. To live and grow. When we feel the nourishment of food, the joy of friendship, the warmth when it is cold, gratitude if felt.. Across religions, cultures, and politics food unites us in gratitude. In times like now, lets look at what brings us together more than what brings us apart! Lets continue to sew the beautiful web of life that we all together breath and drink and eat each day. It’s our biodiversity and the breadth of the Earth body eclectic that makes us, the Earth so strong. If we dig deep into the roots of our ancestors we all reach the earth.
Some traditions serve a plate for their ancestors on holidays, this is especially a tradition in North & South American native cultures. A little bite of everything to feed the spirits of ancestors . Sometimes in our house we do the Poptart test. We put it on a shelf and see who will come for it. No one comes. You put real food on a plate, someone will come! It may be mold or ants, but these are our relatives. Relatives of the kingdom of life. It’s all relative.
Have a wonderful Thanksgiving. We are so thankful for you, our hardy Fall CSA community!
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: Cremini
Cremini Mushrooms, also sometimes called “Baby Portobellos” are small, brown mushrooms with a mild earthy taste. Cremini Mushrooms are good sauteed with butter and garlic, baked into a quiche, or used in pasta dishes.
Cheese: Cheese: Farm Girl Alpine Cheese
This week's cheese is from Twin Brook Dairy. They are local dairy from Washington County. They mostly focus on milk sales in the Pittsburgh area, but they do get this one cheese made for them by Pleasant Lane Farms. It's an Alpine-style creamy, sweet, and melty with a nutty finish called Farm Girl! Enjoy.
Fruit: Pink Lady& Jonagold
Pink Lady are a rosy colored apple that is both sweet and tangy with a special floral finish. They are great eaten raw for their spunky flavor or they also hold up well to baking! They are a newer apple developed in Australia. Jonagold large apples with a red blush on light green and have a sweet and juicy crunch. Jonagolds are a hybrid blend of Jonathan and Golden Delicious. They are versatile and delicious for baking and fresh eating, as well as sauces and Cider!
FARM PICTURES
RECIPE IDEAS
Tatsoi Salad with Sesame-Ginger Dressing
Adapted from kalynskitchen.com
Ingredients:
12-oz Tatsoi leaves
1 tablespoon sesame seeds, for garnish
For the dressing:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon grated ginger root
1 teaspoon Golden Monkfruit Sweetener
½ teaspoon Sriracha Sauce
Fresh ground pepper, to taste
Directions:
Step 1 -
Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes.
Step 2 -
Wash the Tatsoi leaves and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minute, then drain immediately into a colander. Then, dump it into the bowl with ice water.
Step 3 -
While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that’s large enough to hold all the Tatsoi.
Step 4 -
Mix dressing ingredients together in this bowl, then drain Tatsoi well and add to dressing.
Step 5 -
Chill in the refrigerator for an hour or more, turning the bowl over a few times so that Tatsoi remains coated. Serve with sesame seeds sprinkled on top.
Carrot Bread
Adapted from dinnerthendessert.com
Ingredients:
2 large eggs
1 cup sugar
⅔ cup vegetable oil
1 ½ cups flour
¾ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
1 ½ cups carrots, shredded
1 ½ cups walnuts, chopped
Directions:
Step 1 -
Preheat the oven to 350 degrees.
Step 2 -
In a large bowl, beat the eggs. Then, mix in the sugar and vegetable oil. Add in the flour, baking soda, cinnamon, nutmeg, and salt, and beat well.
Step 3 -
Stir in carrots and 1 cup of walnuts.
Step 4 -
Grease a 9-inch by 5-inch loaf pan and pour in the batter. Top with the remaining walnuts.
Step 5 -
Bake for one hour. Test for doneness by inserting a toothpick and removing it; if any batter sticks to the toothpick, continue to bake until the toothpick comes out clean.
Step 6 -
Remove from the oven and allow to cool for 10 minutes before removing from the loaf pan.
Butternut Squash Mac and Cheese
Adapted from food52.com
Ingredients:
4 tablespoons unsalted butter
4 cups (about 1 pound) butternut squash, peeled and seeded, cut into ½-inch cubes
Kosher salt and freshly ground pepper, plus more for serving
1 tablespoon finely chopped fresh rosemary leaves (about 3 sprigs)
1 tablespoon finely chopped fresh sage leaves (about 12 leaves)
3 garlic cloves, minced
4 cups warm water, plus more if needed
1 ½ cups (1 12-oz can) full-fat evaporated milk
¼ teaspoon ground nutmeg
1 pound dried elbow macaroni pasta
12-oz sharp white cheddar cheese (about 3 cups)
2-oz Parmesan cheese, grated (about ⅔ cup), plus more for serving
Directions:
Step 1 -
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the squash and 1 teaspoon salt and cook, stirring often, until tender enough to smash with a spatula without much resistance and beginning to brown, 15 to 17 minutes. Add the rosemary, sage, and garlic and cook, stirring often, just until the garlic is aromatic and no longer raw, about 1 minute.
Step 2 -
Increase the heat to high and add the warm water, evaporated milk, 1 ½ teaspoons salt, 1 teaspoon pepper, and nutmeg. Bring to a boil and add the pasta (the pasta won’t be completely covered by the liquid). Boil over medium-high heat, stirring often, until the pasta is al dente and about two-thirds of the liquid has evaporated, 12 to 14 minutes. If at any point the liquid evaporates before the pasta is tender, add additional water (½ cup at a time) and continue cooking.
Step 3 -
Remove the pot from the heat and add both cheeses. Stir until the cheese is completely melted and has emulsified into a creamy sauce. Let the pasta sit for 10 minutes. If the sauce becomes too thick, adjust the consistency by adding additional warm water ¼ cup at a time.
Step 4 -
Season to taste with additional salt and pepper. Serve immediately with more black pepper and parmesan, if desired.
Cheesy Beef and Sweet Potato Taco Casserole
Adapted from thepioneerwoman.com
Ingredients:
2 medium-large sweet potatoes
1 pound ground beef
1 large onion, diced
3 cloves garlic, minced
1 large bell pepper, diced
1 cup corn kernels, frozen
1 15-oz can black beans, rinsed and drained
1 14.5-oz can diced fire-roasted tomatoes (do not drain)
2 cups chunky salsa
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Corn tortilla chips, as needed
8-oz shredded mexican cheese blend
4-oz shredded pepper jack cheese
Sliced green onions and chopped cilantro, for garnish
Directions:
Step 1 -
Preheat the oven to 375 degrees. Lightly spray a 9-inch by 13-inch baking dish with nonstick spray and set aside.
Step 2 -
Peel and spiralize sweet potatoes, chopping just a bit to shorten very long strands. If you don’t have a spiralizer, just dice the sweet potatoes into small cubes. Set aside.
Step 3 -
In an extra-large skillet over medium-high heat, brown beef with onion, breaking up any large chunks and stirring occasionally. When the pink color is almost gone from the beef, stir in garlic and cook for another 2 minutes. Stir in bell pepper, corn, and sweet potato. Then, add the beans, tomatoes, salsa, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper, folding to combine. Turn the heat down to medium and cook for about 15 minutes, stirring a few times. If you are using diced sweet potatoes, you will need to cook this longer until the potatoes are softened.
Step 4 -
Spread 2 cups of the beef mixture into the bottom of the prepared baking dish. Layer the tortilla chips on top, slightly overlapping the chips. Drop half the remaining beef mixture by spoonfuls over the chips, then spread it out into an even layer. Sprinkle half of the Mexican cheese and half the pepper jack cheese over the beef mixture. Top with another layer of tortilla chips, followed by the remaining beef mixture and then the cheeses.
Step 5 -
Cover the pan loosely with foil (so the foil doesn’t touch the cheese) and cook for about 30 minutes, or until the cheese is melted and the casserole is heated throughout. Remove foil, place pan under broiler, and broil until cheese is browned to your liking. Remove from the oven and top with optional green onion and/or cilantro. Serve immediately with sour cream, guacamole, and/or salsa on the side.
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