Summer 2025 CSA Newsletter - October 21, 2025 (Week 22)
Howdy Folks,
FALL CSA IS JUST 2 weeks away! So if you have yet to sign up...better get to it sooner than later as we don’t have as many fall shares as we do summer. Here is a link to registration! We don’t have customizable shares for the fall, but we will still offer swaps, and more swapping options will be available.
Chris is making biochar again, it been around a 8 year hiatus. Biochar is a gift of charcoal to the soil! Biochar adds carbon to the soil, this helps with water retention, increasing nutrient uptake in plants, sequestration of carbon, and creates homes for microorganisms! He is burning old tomato and pepper stakes! We can’t use the same ones year after year, due to disease contamination, so instead of a big bon fire, it’s lots of little highly managed fires! Pictures of the homemade biochar is below. This is one current practical action in the “think globally act locally” principal that is happening right now on the farm.
The colorful sun sets these past days highlight the multicolored diversity of species of trees that are here in the western PA hills! It’s quite outstandingly pretty! We are having seasonal cold spells that spell out true Autumn and the leaves are following suit! We had a low last night of 28º. Crisp, crystals give a crunch to the grass and tomato fruits’ cells burst! It’s 100% fall crops from here on out for the 2025 season.
Love and Light folks! Enjoy great food with family and friends.
Your Farmers, Chris, Aeros and The Who Crew!
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: Chantrelle & Silver Dollar
Chantrelle is a wild harvested mushroom! It grows worldwide and there are hundreds of species that are similar. They are best not washed in water, because the absorb so much water, so they are best to be brushed off with a towel or a brush. Then it’s best to start cooking with a dry saute! This takes some of their moisture out, then it’s best to add oil or butter after the juices have concentrated. They have a nutty, peppery flavor with subtle notes of apricot. They are generally used in creamy dishes, alfredo, pasta, also pair well with fish, eggs and even red meat! They are just outstanding! They are versatile and work well really with anything! Chanterelles should always be cooked!!!
Silver Dollar is a dense, meaty mushroom. They are an albino version of the Cremini. They can be used to bulk up the Cantrelle dish and they will take on some of the Chantrelle flavor.
Cheese: Meadow Delight
Cheese for the next three weeks is coming from Pasture Maid Creamery, located in Latrobe. In the heart of farm country Adam Dean and his father have been partners on the farm for the last 20 years. Love has recently brought Lindsay from Three Rivers Grown to join Adam on the farm!
Kiss Of Kerry is aged only 3 or 4 months, "Kiss of Kerry" is quite creamy and mild - although the Kerry cow's milk used in this cheese gives a hint of tang to its aftertaste. As a breed, Kerry dairy cows are generally considered to be quite rare. The breed originated in Ireland and was first introduced to America in the early 1800s.
Fruit: Cortland
Cortland is a hardy tree that produces lots of sweet apples that are great for fresh eating as well as baking. They aren’t super sweet, so some folks like to mix them with other fruits or different apples.
FARM PICTURES
Biochar batch laying beside the drum that the these pepper stakes get cooked in.
The glow on the hill in the distance is breathtaking. This is a solid cover crop of oats and peas. So many of our fields that were able to rest for the entire last 2024 season are pumping out some of the most amazing produce. We all know how restorative rest can be to ourselves, it’s also evident that the soil also likes to rest. Really what living things don't need rest on a regular basis!
RECIPE IDEAS
Delicata Squash Pizza
Adapted from naturallyella.com
Ingredients:
1 delicata squash
½ medium red onion
2 tablespoons olive oil, divided
2 cloves garlic, minced
2 Tablespoons shredded basil, plus extra for topping
3 to 4-oz shredded mozzarella
½ ball pizza dough (homemade or store-bought)
Directions:
Step 1 -
Cut the squash and onions into thin slices, about ⅛” thick. Heat a large skillet over medium-low heat and add 1 tablespoon of olive oil. Add in the squash and onion slices, stirring occasionally. Add in garlic, cook for one more minute. Remove from heat and stir in the basil.
Step 2 -
Preheat the oven to 450 degrees. Roll the pizza dough out in a rectangle that is roughly 8” by 12”. Transfer the pizza to a sheet tray.
Step 3 -
Brush the crust with olive oil then sprinkle the delicata squash mixture evenly over the dough. Sprinkle 3 oz of shredded cheese and add more as desired. Bake for 12 to 15 minutes until the crust has browned and the cheese has melted. Sprinkle it with extra basil and serve.
Pork Rib Roast with Apples, Fennel, and Potatoes
Adapted from Greg Lofts (marthastewart.com)
Ingredients:
1 bone-in pork rib roast (8 ribs; 6 to 7 pounds, depending on size), frenched, fat cap trimmed to ¼ inch thick
Kosher salt and freshly ground pepper
⅓ cup Dijon mustard plus more for serving
3 tablespoons reduced-sodium soy sauce
3 tablespoons finely chopped fresh rosemary leaves, plus 3 sprigs
2 tablespoons coriander seeds, crushed
2 tablespoons fennel seeds, crushed
1 ½ pounds small potatoes
1 pound unpeeled cipollini onions, or 2 medium Vidalia onions, peeled and cut into 1-inch thick wedges
3 small fennel bulbs (about 1 pound), trimmed and cut into 1-inch thick wedges
3 tablespoons extra-virgin olive oil, divided
4 sweet-tart baking apples (1 ¾ pounds)
Directions:
Step 1 -
Score the rib-roast with the tip of a paring knife in opposite directions to create a ½-inch crosshatch. Prick the roast all over with a knife tip at approximately 1-inch intervals, about 1-inch deep. Generously season with salt and pepper, rubbing it into the meat with your hands. In a bowl, stir together the mustard, soy sauce, chopped rosemary, coriander seeds, and fennel seeds.
Step 2 -
Rub mixture all over pork. Let stand at room temperature for at least 1 hour and up to 2 hours.
Step 3 -
Preheat the oven to 450 degrees. In a saucepan, combine potatoes and enough water to fully submerge them. Season the water with 1 tablespoon and bring to a boil. Boil until tender, about 12 to 15 minutes. Drain and let cool slightly. Using a flattened palm or the bottom of a measuring cup, flatten the potatoes slightly (but keep them intact).
Step 4 -
Transfer the potatoes to a large roasting pan with onions and fennel. Toss with 2 tablespoons of oil, season with salt and pepper, and spread in a single layer. Scatter rosemary sprigs over vegetables. Place marinated pork in the center of the pan, atop vegetables.
Step 5 -
Roast for 15 minutes. Meanwhile, core and quarter apples and toss with remaining 1 tablespoon oil; season with salt and pepper. Reduce oven temperature to 350 degrees. Scatter apples into a pan and continue roasting until vegetables are tender and the roast reaches an internal temperature of 135 degrees, about 1 hour 15 minutes to 1 hour 45 minutes, depending on size.
Step 6 -
Transfer the pork to a carving board, loosely cover, and let stand for 20 minutes; discard rosemary. Turn off the oven and return the vegetables to the oven to keep warm. Carve pork and serve.
Roasted Golden Beets with Horseradish Sauce
Adapted from Ari Laing (wellseasonedstudio.com)
Ingredients:
For the beets -
3 pounds beets
2 tablespoons extra-virgin olive oil
1 teaspoon Kosher salt
½ tsp freshly ground black pepper
For the horseradish cream -
1 cup sour cream
2 - 3 tablespoons prepared horseradish
1 tablespoon extra-virgin olive oil
For serving -
½ cup arugula
¼ cup walnuts, roughly chopped
1 teaspoon flaky sea salt
High quality extra-virgin olive oil, for drizzling
Directions:
Step 1 -
Preheat the oven to 400 degrees. Cut beets into small wedges about 1-inch thick (either halved or quartered), then place in a large roasting dish. Drizzle with 2 tablespoons of olive oil, 1 teaspoon Kosher salt, and ½ teaspoon black pepper, then cover with foil and roast for 1 hour. Beets are fully cooked when a knife cuts them with no resistance. If not done, cook for an additional 15 to 20 minutes.
Step 2 -
Let cool slightly, then use a kitchen towel or paper towel to gently rub off the skin. Set aside and make the horseradish cream.
Step 3 -
Combine 1 cup sour cream, 2 to 3 tablespoons of prepared horseradish, and 1 tablespoon olive oil in a medium bowl, then whisk to combine. Taste and adjust as needed, then set aside.
Step 4 -
Spoon a thin layer of horseradish cream on the bottom of a serving bowl or platter, reserving additional sauce on the side. Layer the cooked beets on top. Sprinkle with arugula, walnut pieces, and flaky sea salt. Finish with a generous drizzle of olive oil.
Gingered Sweet Potato and Apple Cobbler
Adapted from Marian Copper Cairns (countryliving.com)
Ingredients:
2 tablespoons unsalted butter, cut up, plus more for pan
5 cups sweet-tart apples, peeled and diced
2 cups sweet potato, peeled and grated
½ cup packed light brown sugar
3 tablespoons minced ginger
2 tablespoons all-purpose flour
2 teaspoons pure vanilla extract
1 teaspoon pumpkin pie spice
For cobbler crust -
1 ½ cups all-purpose flour
2 tablespoons sugar
½ teaspoon Kosher salt
¼ cup unsalted butter (½ stick)
¼ cup milk
1 large egg yolk
Directions:
Step 1 -
Preheat the oven to 425 degrees. Lightly butter an 8” by 8” baking pan.
Step 2 -
For the cobbler base, stir together butter, apples, sweet potatoes, sugar, ginger, flour, vanilla extract, and pumpkin pie spice in a bowl; transfer to a prepared pan.
Step 3 -
For the cobbler crust, stir together flour, sugar, and salt in a bowl. Cut butter into flour mixture with two forks or a pastry blender until mixture resembles coarse meal.
Step 4 -
Whisk together milk and egg yolk in a separate bowl. Add milk mixture to flour mixture and stir with a fork until crumbly. Sprinkle over the sweet potato mixture.
Step 5 -
Bake until the crust is golden brown and the mixture is bubbly, about 40 minutes. Cool for 10 minutes before serving.
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