Spring 2025 CSA Newsletter - May 6, 2025 (Week 3)
NEWSLETTER CONTENTS
NEWS- The Hoot
In Your Box
Picking up your share
Plant Sale
THE HOOT
Resourceful. Being that you are invested in local organic agriculture, I think I can say you are a resourceful person. Someone who is looking for the best in a jungle of wilt, old, expensive, grown out of state or country food. As we make way through the growing season remember you are resourceful. When you don’t feel like eating the beet greens, or carrot tops, We recommend, to blanch them in hot water quickly then drain and slip into a plastic bag to freeze for later. In times that we may need to be more frugal, all these nutrient dense; vitamin rich greens are a blessing to hold on to for a later day soup broth! How many of us had mum’s who’s mum’s lived through the great depression? Nothing went to waste! Chris and I take every bone of meat we ever eat, and the next day it’s stuck in a pot with water and cooked for broth! Why not? If you are investing in eating the best food that you can afford it only makes sense to get all that you can from it, to absorb that it has to give. It’s like wearing your favorite clothes until they are thread bare, and then patching them. A lot of what we compost, the root ends of carrots, turnips, and stems of kale and the like are great to toss in a baggy and then to the pot with a little water, salt, and pepper.
IN YOUR BOX:
Carrots again! Well you are getting the very last of last season's carrot harvest this week. They are excellent roasted, if you are running out of ideas. A nice quick coat of your preferred fat then a sprinkle of salt and pepper to taste, and roasting until fully tender at 350 degrees on an oven proof baking sheet. If you want an even cooking time, try to cut them up so they are about the same size.
The lofty perfect leaves of the spring time hoophouse grown kale is great for a wilted kale salad or satued!
Add on Share Varieties:
Mushrooms:
It’s a mix today, you may get a selection of each or of one type this week:
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.
Brown Beech is harvested as a bouquet. These petite mushrooms are mild and crunchy in texture and have a sweet and nutty flavor. Chop off where they all come together or cluster. Caps and stems are edible. Separate the individual mushrooms for cooking. They hold their shape well and can be sauted, braised as well as put into stews and roasted.
Hen of the Woods grows in a distinctive cluster with flattened caps and has a rippling fan shape. Their texture is crunchy and the flavor fruity and earthy. Try roasting, baking, grilling, frying, stir-frying, stewing or soup.
Cheese:
Pleasant Lane Farms of Latobe, PA.brings us their 1795 Signature Cheddar All cheese from this dairy is made with pasteurized milk. The description of this cheese from the farmers: Aged for over one year, our 1795 Reserve Cheddar represents our family's commitment to excellence. Crumbly and creamy with explosions of naturally occurring cheese crystals, this cheese is full of flavor with a sweet undertones.
The name of this cheese pays homage to the extended members of our family who have been stewards of agriculture in Western PA for over seven generations.
PICKING UP OF YOUR SHARES:
When you arrive at your pick up site, please look for a box with your name on it. 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! Please do not take this box home with you. HERE IS A LINK TO A FACEBOOKS PAGE VIDEO SHOWING YOU HOW TO OPEN THIS BOX. They are a little unique with slits and notches. 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 your box with the label. These optional shares include, Eggs, Cheese, Mushrooms, and Coffee. These shares are located in the blue coolers. Please reference your box label to make sure you get the correct optional shares that you paid for on each given week. 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. 814-221-7177.
PLANT SALE:
The plants that you see at your pick up location tonight are orders from our plant sale. If you see something that you are interested in, check out the online market. You can add something to your CSA cart when you are editing next weeks share and we will get these plants for you to your pick up location next week. Some varieties are selling out, so if you are interested check it out sooner than later. We should have plants until the end of May, but the popular varieties do go quickly.
Have a great week. Enjoy the harvest and please be in touch if you have any questions, simply reply to this email or text/call 814-221-7177.
Your Farmers,
Chris, Aeros & The Who Crew
Howdy,
Friendly reminder that your plants you purchased from the Who Cooks For You Farm Online Market are at your choosen pick up location now. The pick up window closes at 7pm. Please be in touch with the farm if you are running late to pick up your order.
Cheers,
Your farmers
Howdy Folks,
We will be at the Bloomfield Market tomorrow Saturday, May 10th. 9am -1pm & the debut Squirrell Hill Market on Sunday, May 11th! HAPPY MOTHER"S DAY to all you momma's out there!!
Resourceful. Being that you are invested in local organic agriculture, I think I can say you are a resourceful person. Someone who is looking for the best in a jungle of wilt, old, expensive, grown out of state or country food. As we make way through the growing season remember you are resourceful. When you don’t feel like eating the beet greens, or carrot tops, We recommend, to blanch them in hot water quickly then drain and slip into a plastic bag to freeze for later. In times that we may need to be more frugal, all these nutrient dense; vitamin rich greens are a blessing to hold on to for a later day soup broth! How many of us had mum’s who’s mum’s lived through the great depression? Nothing went to waste! Chris and I take every bone of meat we ever eat, and the next day it’s stuck in a pot with water and cooked for broth! Why not? If you are investing in eating the best food that you can afford it only makes sense to get all that you can from it, to absorb that it has to give. It’s like wearing your favorite clothes until they are thread bare, and then patching them. A lot of what we compost, the root ends of carrots, turnips, and stems of kale and the like are great to toss in a baggy and then to the pot with a little water, salt, and pepper.