Summer 2025 CSA Newsletter - June 17, 2025 (Week 4)
Howdy Folks,
Farm News -The Hoot!
In Your Box
Picking up your share
Recipe Ideas
THE HOOT
Happy Father’s Day! I hope you had a nice weekend celebration of Dad’s Day! We squeezed in a party with our crew! They cooked for us on their day off! It’s always great to chill out together and celebrate!
Thank you Dad’s out there for doing what you do!
Have a great week!
Your Farmers,
Chris, Aeros and the Who Crew
IN YOUR BOX:
In this week’s boxes everyone who has BROCCOLINI on their label instead was packed RED BEETS! They are beautiful beets, the broccolini just wasn't ready!
Add On Shares:
Mushrooms: It’s a mix this week! Hens of the Woods & Cremini
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:
Pleasant Lane Farms Creamery’s from Latrobe, Pa
Feta is salty and versatile! It's great fresh on salad, also excellent added to cooking greens after they are cooked. We also enjoy this cheese with many pasta dishes. This cheese is tangy and buttery.
PICKING UP OF YOUR SHARE/S:
When you arrive at your pick up site, please 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 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! 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.
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 *Friendly Reminder Fruit shares don’t start until the 3rd full week of July!!!
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. Call/Text 814-221-7177.
Pretty soon we will have our first 2025 Carrots. This is the second succession the first planting is in the background.
RECIPE IDEAS
Veggie Cream Cheese
Adapted from Shared Legacy Farms Facebook Group
Total time ~10 minutes
Originally posted by Susan in our group, this has become such a hit! There are so many options with your veggies and herbs. Basically all these ingredients are optional, make your own mix up!
Ingredients:
1 garlic scape, finely chopped
1 scallion, finely chopped
1 carrot, shredded
1 radish, shredded
Dill or any fresh herb of your choice, finely chopped
1 8 ounce package cream cheese
Directions:
Combine all ingredients and mix by hand or in the food processor. Store in the fridge for up to 5 days. Enjoy on a bagel, as a dip or on toast.
Strawberry Salsa
Adapted from Cookie and Kate (cookieandkate.com)
Ingredients:
Juice and zest from 1 medium lime
1 ½ teaspoons honey or maple syrup
Pinch of fine sea salt
1 pint of strawberries, hulled and diced
1 jalapeño pepper, seeded and chopped
½ small red onion, chopped
½ cup chopped fresh cilantro
Freshly ground black pepper, to taste
Chips for serving
Directions:
In a large bowl, whisk together the lime juice and zest, honey and salt. Stir in the strawberries, jalapeño, onion and cilantro. Add pepper, to taste, and mix well. Adjust the seasonings if need be (you might like a little more lime for acidity, honey for sweetness, or salt if it’s just not quite right yet).
If your strawberries are nice and juicy, you can serve immediately, with chips. My salsa needed some time to marinate before it was juicy and awesome (about 30 minutes should do it). Store leftovers in an airtight container in the fridge for up to 3 days.
Spinach and Ricotta Lasagna
Adapted from Hetty Lui McKinnon of cooking.nytimes.com
Yield: 4 to 6 servings
Ingredients:
9 ounces (dry) no-boil, oven-ready lasagna sheets
1(10-ounce) package frozen chopped spinach, thawed (undrained)
15 ounces whole-milk ricotta
1(24-ounce) jar pasta sauce, such as vodka or marinara
2 cups vegetable stock
½ to 1teaspoon crushed red pepper
1 cup grated low-moisture mozzarella
Extra-virgin olive oil
Handful of torn soft herbs, such as oregano, basil, or parsley, to serve
Directions:
Step 1
Heat the oven to 400 degrees.
Step 2
Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.
Step 3
Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.
Step 4
Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.
Step 5
Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.
Step 6
Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.
Chocolate Zucchini Bread
Adapted from loveandlemons.com
Ingredients:
2½ cups all-purpose flour, spooned and leveled
⅓ cup unsweetened cocoa powder, sifted if lumpy
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 large eggs
1 cup vegetable oil
1 cup granulated sugar
2 teaspoons vanilla extract
3 cups shredded zucchini
1 cup semisweet chocolate chips, plus more for sprinkling
Directions:
Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla. Stir in the zucchini. Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be fairly thick—that's ok. Don’t overmix. Fold in the chocolate chips.
Evenly divide the batter between the prepared loaf pans and use a spatula to smooth the top. Sprinkle with more chocolate chips and bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back to the touch. Remove from the oven and allow to cool completely.
For Any Questions please be in touch: The fastest way to reach us is via text. Our service around the farm is spotty, so texts reach us the fastest.
info@whocooksforyoufarm.com
call or text 814-221-7177