Summer 2025 CSA Newsletter - August 26, 2025 (Week 14)
Howdy Folks,
At this time the light is noticeably waning in day length. The kids are back in school and our first summer crops are done for 2025, Amaranth and Cucumbers will no longer be available. We see many life cycles on the farm. From birth to death, this span is sometimes short, sometimes shorter than it should be or hoped to be and sometimes, long and longer than expected.
We are almost done with our fall transplant seedings. So nearly all the seeds to be sown for 2025 other than pea shoots and some fall cover crops, mostly all seeds to become edible plants in this year have been pressed into soil. This takes Chris’ workload down a gear which is relieving. As what comes with seeding, is the timing and organization of seeding, potting on, prepping fields, transplanting, and setting up irrigation. We have a lot of big harvests accomplished, like garlic and onions. Now we are almost half way through the potato harvest. These storage crops are big feats to bring in. Lots of bending, pulling, pushing, sweating, and grunting and of course jokes and laughing.
We want to highlight our farmers market employees & customers. Our staff help to bring the magic to your plates! Without them our line wouldn’t go so fast, and our display wouldn’t be top notch. It’s been years in the making, collaborating with the crew, pondering does this work here or there? Is this easy to grab, maybe we should stop doing math in our head, etc, etc, laughs, and oh no, we aren’t ready, oh not we forgot the scales, or once, even the tables were forgotten, cash, you name it! Chris and I often chat about markets, who we saw and spoke with, what’s happening in their lives. Years of friendship and fun work. Thank you customers for coming out and for all of your support! Some of you, have been with us, our entire 16 years, and you know who you are! If we’ve known you for many moons, or just a few, or some and then you disappear and come back. All of you are so precious! It’s such a joy to grow for you and old with you. And each year goes, we are growing older and sharing and caring about how we all are, how we are keeping on. Thank you so much for growing with us, for enabling us! When we see you, it’s great, and your presence is meaningful. Your diligence to get to the market is spectacular! Thank you for bringing your friends and children and grandchildren! It’s peak market time right now and we very much appreciate your patience with the line and returning baskets, and emptying out your quarts and pints of items, so that we can reduce, reuse and recycle as much as possible.
It’s a new moon tonight, so hopefully some of you will get some star gazing time in. It’s a great nightcap, a little star gazing with a cup of tea! Blessing to you all and thank you so much for your support and hunger for good food.
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: Brown Beech or Shitake
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.
Cheese:
Clover Creek Cheese Cellar in Williamsburg, Blair County PA.
Moshannon: Artisan Cow’s milk of tangy Manchego that transforms ordinary meals into extraordinary memories. This cheese captures the essence of spanish cheesemaking right in Blair County. Each bite is an invitation to a culinary adventure that connects your to our farm’s heart and soul. Aged for 10 patient months. Pair it with sun-dried tomatoes, or sprinkle on fresh salad greens.
Fruit:
Peter’s Orchards brings us Peaches this week, another fruit grower in Chambersburg, PA. Durgin’s was frozen out and do not have anymore for us.
RECIPE IDEAS
Sweet Onion and Sausage Spaghetti
Adapted from Mary Relyea (tasteofhome.com)
Ingredients:
6 oz uncooked whole wheat spaghetti
¾ pound Italian turkey sausage links, casings removed
2 tsp olive oil
1 sweet onion, thinly sliced
1 pint cherry tomatoes, halved
½ cup loosely packed fresh basil leaves, thinly sliced
½ cup half-and-half cream
Parmesan cheese, optional
Directions:
Step 1:
Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook sausage in oil for 5 minutes. Add onion; cook 8 - 10 minutes longer or until meat is no longer pink and onion is tender.
Step 2:
Stir in tomatoes and basil; heat through. Add cream; bring to a boil. Drain spaghetti; toss with sausage mixture. Garnish with cheese if desired.
Cream Cheese Stuffed Peppers with Mushrooms
Adapted from Jovita (yummyaddiction.com)
Ingredients:
10 - 12 sweet peppers, cored and seeded, sliced in half lengthwise
8 oz cream cheese, softened to room temperature
¼ cup grated Parmesan cheese, plus more for sprinkling
6 oz button mushrooms, chopped
2 Tbsp walnuts, finely chopped
1 clove garlic, minced
1 Tbsp fresh parsley, chopped, plus more for garnish
Salt and pepper to taste
Directions:
Step 1:
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
Step 2:
In a bowl, combine together the cream cheese, Parmesan, mushrooms, walnuts, garlic, and parsley. Season with salt and pepper to taste. Mix until fully combined.
Step 3:
Fill the peppers with the mixture and place on the prepared baking sheet. Sprinkle with some extra Parmesan cheese.
Step 4:
Bake in the oven for 10 - 15 minutes, until the cheese is lightly browned. Sprinkle with some more parsley (if desired) and serve.
Greek Breakfast Casserole
Adapted from tasteofhome.com
Ingredients:
½ pound Italian turkey sausage links, casings removed
½ cup green pepper, chopped
1 shallot, chopped
1 cup water-packed artichoke hearts, rinsed and drained, chopped
1 cup broccoli, chopped
⅓ cup sun-dried tomatoes (not packed in oil), chopped
6 large eggs
6 large egg whites
3 Tbsp fat-free milk
½ tsp Italian seasoning
¼ tsp garlic powder
¼ teaspoon pepper
⅓ cup crumbled feta cheese
Directions:
Step 1:
Preheat the oven to 350 degrees. In a large skillet, cook sausage, green pepper, and shallot over medium heat until the sausage is no longer pink, 8 - 10 minutes, breaking the sausage into crumbles; drain. Transfer mixture to an 8 inch baking dish coated with cooking spray. Top with artichokes, broccoli, and sun-dried tomatoes.
Step 2:
In a large bowl, whisk eggs, egg whites, milk, and seasoning until blended; pour over top. Sprinkle with feta cheese.
Step 3:
Bake, uncovered, for 45 - 50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Zucchini Bites
Adapted from Kevin Curry (delish.com)
Ingredients:
1 medium zucchini
2 eggs, lightly beaten
½ cup + 2 Tbsp flour
1 tsp garlic powder
1 tsp onion powder
2 tsp dried rosemary
1 cup Parmesan cheese, shredded
Kosher salt and freshly ground pepper
Directions:
Step 1:
Preheat the oven to 420 degrees. Grate the zucchini onto a cheesecloth or a strong paper towel. Wrap up the edges and twist to squeeze out all the water from the zucchini, then transfer to a large mixing bowl.
Step 2:
Add the remaining ingredients and mix everything together. It should be a somewhat sticky batter. Use an ice-cream scoop or a tablespoon to scoop roughly 12 balls. Roll each one in your hand, then place on a prepared baking sheet. Cook the bites for 10 - 15 minutes or until crispy and golden on the outside. Set them aside to cool.
Step 3:
Add a sprinkle of sea salt and enjoy with your favorite condiment.
Watermelon Sorbet
Adapted from thekitchn.com
Ingredients:
5 cups cubed (1 inch) seedless watermelon (about 3 pounds)
⅓ cup liquid sweetener of choice (maple syrup, simple syrup, honey, or agave nectar)
2 Tbsp freshly squeezed lime juice (from 1 medium lime)
¼ tsp Kosher salt
Directions:
Step 1:
Line a rimmed baking sheet with parchment or wax paper. Spread 5 cups cubed watermelon on the baking sheet and freeze until solid, about 3 hours.
Step 2:
Process the watermelon, 1/3 cup liquid sweetener, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt in a food processor or high-speed blender until the bottom of the mixture becomes smooth and the top remains chunky, about 1 minute. Stop, scrape down the sides, and stir. Process again until smooth and creamy, stopping to scrape down the sides as needed, 4 to 6 minutes more.
Step 3:
Serve immediately for a soft-serve consistency, or transfer to an airtight container or a loaf pan, press a sheet of parchment or wax paper onto the surface. Freeze until solid, 2 to 3 hours. (If using a loaf pan, wrap the entire pan in plastic wrap to prevent ice crystals from forming.)
FARM PICTURE
The Farmer’s on a brief vacation to Erie before school started.
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! Please do not take this box home with you, but if you do, please return it the following week. HERE IS A LINK TO A FACEBOOKS 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 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. ( If a cheese has a name on it, don’t take this cheese unless it has your name on it)
Fruit - The fruit share is located in a box labeled Fruit Share, please take one 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