Summer 2025 CSA Newsletter - October 28, 2025 (Week 23)
Howdy Folks,
FALL CSA IS JUST 1 week 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. New* We are offering Bi-weekly Fall Shares, so if you were thinking weekly would be too much for you. You can now register for a bi-weekly fall share. Also just so you know, online ordering will still be available, so just in case you still have remaining credit, it really should be used in this season. We have a lot of folks to keep track of, so if you have a remaining balance from this summer season we encourage you to put in an order for say… SWEET POTATOES; these are a super easy crop to store, say around 50º. They can keep until spring! A darker location and around 50. Also maybe freeze peppers and store onions and garlic. You can put in an order to a location near to you even if you aren’t a current Traditional CSA, we know you will look for a box with your name on it! ;)
NEWSLETTER:
Yesterday I listened to an interview with a guy representing farmers in the US claiming that the United States agricultural policy is not supporting farmers. To the extent of which the lack of support is seeing a decline and closure of as many as 60 farms daily going out of business. Some of these farms are huge commodity farms relying on international sales to make ends meet.
We’ve all heard of the loss of soybean sales to China which accounted for some $20 billion. I couldn’t imagine being one of those farmers to hear the rhetoric of the current administration and think everything was going to be ok. I would have been a wreck!
I would be very nervous with a business plan that relied on international customers, that I don’t know, won’t communicate with, nor have any connection with at all. Feels a bit precarious…
I’m sure the government is usually a reliable partner, but in the shifting political winds, anything is possible.
Our farm needs so much energy and attention from us that it sometimes feels absolutely crazy. For 16 years, we’ve been investing in all aspects of a farm business: soil, nature, people, relationships. It takes so many years of diligence to build the trust necessary to run a good farm business. You need to care about people and you need to be kind. It is beyond me to imagine losing all of this after all the years of effort. I feel so much for all those that lose their farm.
The kind of small farm business that we have is such a special one because it works well when we connect with people in the surrounding communities where we sell our produce. What can evolve is a beautiful symbiotic relationship whereby money is exchanged for produce and produce for money…Basically supporting eachother…On top of that, there is a family-like vibe that I feel with so many of our customers. We often express a mutual appreciation and maybe share a light hearted laugh or short story. The smiles and brief “good mornings” are so simple yet so rejuvenating. For us, it makes us feel like we have a place here and that there is value to what we spend so much of our time doing.
Which brings me back to thinking about US Policy and lack of support…Maybe we need to step in and show the policy experts a thing or two on how to create a support system that is built through kindness, diligence, respect, cooperation, hard work, honesty, and trust. These ethics lay deep in organic agriculture. Maybe farmers being the keystone of civilization need to get back into politics. Let’s remember back when humans were leaving the phase of hunter and gatherers many of us were farmers! The people are the cornerstone of politics.
Another interesting twist on this reality is that now, in 2025, less than 1% of the US population is currently directly employed in agriculture. 100 years ago, 25% of our population were farmers. Ten years previous 35% were farmers. Less and less people work outdoors! We've heard some wild stats, that we can't guarantee are real, but... interesting non the less, that 100 years ago 9 out of 10 people worked outdoors, now it's 9 out of 10 work indoors. Seed for thought.
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: King Trumpet
King Trumpet Mushrooms are the largest of the Oyster Mushroom family, but unlike most oyster mushrooms, the stems of the King Trumpet are meaty instead of woody. These mushrooms are often fried in tempura batter, or used as an addition to stir-fry.
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: Mutsu
Mutsu are juicy sweet tart apples also known as Crispin. They are a cross between Golden Deliciuos and an “Indo” apple originally from Japan. They are popular for fresh eating and baking.
FARM PICTURES
Pea Shoots in their infancy stage. Just sprouted. Pea Shoots have the longest availability of any crop we grow at Who Cooks For You. We start seeding them in April and then continue to soak and flat every week until our final markets in December. They don't need soil to grow, they are pure seed power! We give them a bed of pittmoss which is PA produced recycled newprint. This helps to keep them moist. They like it! They form an amazing bed of roots as their sprouts grow up.
In the foreground are seeding trays. We use these to flat our peas. First we put down a layer of recycled newspaper pulp, next we lay out soaked pea seeds. We stack the trays to keep them moist and warmer for a couple days and then after they sprout we lay them out. One the table closest you can see some brighter than others. The brighter trays were closer to the top of the stack. In the background, check out how tall they can get! We like them between 2"-4". Sweet, delicious, healthy seed energy!
RECIPE IDEAS
Honeynut Squash with Maple and Pecans
Adapted from Gina Homolka (skinnytaste.com)
Ingredients:
2 medium honeynut squash, halved lengthwise, about 10-oz each
1 tablespoon salted butter, softened
¼ teaspoon cinnamon
4 teaspoons pure maple syrup
2 tablespoons pecans, chopped
Directions:
Step 1 -
Preheat the oven to 425 degrees. Scoop the seeds out of the squash and discard.
Step 2 -
Arrange the squash halves cut-side up on a baking sheet. Spread the butter evenly over the top and in each cavity. Sprinkle with a pinch of salt and cinnamon.
Step 3 -
Roast until tender in the center of the over, about 35 to 38 minutes.
Step 4 -
Drizzle each half with 1 teaspoon of maple syrup and ½ tablespoon of chopped pecans. Serve hot.
Spiced Chickpeas and Green Frittata
Adapted from Molly Baz (bonappetit.com)
Ingredients:
12 large eggs
1 ½ cups chopped tender herbs (basil, cilantro, and/or parsley)
¾ cup sour cream
½ teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more to taste
4 tablespoons extra-virgin olive oil, divided
2 15.5-oz cans chickpeas, rinsed and patted dry
2 teaspoons medium curry powder
1 medium onion, finely chopped
6 garlic cloves, 5 thinly sliced, 1 whole
1 small bunch Swiss chard, ribs and stems removed, leaves torn into 2-inch pieces
⅔ cup mayonnaise
Directions:
Step 1 -
Preheat the oven to 350 degrees. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 teaspoon salt in a bowl until no streaks remain.
Step 2 -
Heat 2 tablespoons of oil in a medium cast-iron or ovenproof nonstick skillet over medium-high heat. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, about 6 to 8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.
Step 3 -
Reduce heat to medium, add onions, sliced garlic, and remaining 2 tablespoons of oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, about 7 to 9 minutes.
Step 4 -
Add a handful of greens and 2 tablespoons of water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all the greens are wilted, about 5 minutes total; season with salt. Let cool for 3 minutes.
Step 5 -
Return pan to medium-low heat, pour in egg mixture, and cook, stirring eggs and swirling the pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to the oven and bake the frittata until puffed slightly and center if barely set, about 10 to 15 minutes. Let cool for 5 to 10 minutes.
Step 6 -
Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.
Step 7 -
Serve frittata with garlic mayo and reserved chickpeas.
Crispy Smashed Potatoes
Adapted from Amy (pitchforkfoodie.com)
Ingredients:
2 pounds potatoes
3 tablespoons butter
1 tablespoon olive oil
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
Directions:
Step 1 -
Pressure Cooker: Add cleaned and unpeeled potatoes to the pressure cooker. Add 1 cup of water. Set valve to seal. Cook on high pressure for 10 minutes.
Stove-Top: Add cleaned, unpeeled potatoes to a pot. Cover with water. Bring water to a boil. Turn heat down to medium-high; boil for 10 minutes or until fork-tender.
Cooking times may vary a little depending on the variety and size of potatoes.
Step 2 -
Preheat the oven to 425 degrees. Spray a half sheet baking pan with nonstick cooking spray. For easier cleanup, the pan can be lined with aluminum foil first, then spray the oil.
Step 3 -
Remove potatoes from the pressure cooker/cooking pot and drain. Let sit for a minute until they are dry. Smash potatoes with a potato masher or large fork until they are about ½-inch thick. The flatter and thinner the potato, the crispier it will be.
Step 4 -
Melt butter, then add olive oil. Generously brush on top of potatoes. Sprinkle them with salt and pepper to taste.
Step 5 -
Bake for 20 to 25 minutes or until golden and crispy.
Carrot Cake Cheesecake
Adapted from Sloane Layton (thepioneerwoman.com)
Ingredients:
Cake:
1 cup granulated sugar
⅓ cup canola oil
2 large eggs
1 cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup finely grated carrots
¾ cup chopped toasted pecans, plus more for decorating
Nonstick cooking spray
Cheesecake:
2 8-oz packages cream cheese, at room temperature
½ cup sour cream
½ cup granulated sugar
1 tablespoon all-purpose flour
¼ teaspoon kosher salt
2 large eggs, at room temperature
2 teaspoon vanilla extract
Directions:
Step 1 -
For the cake: Preheat the oven to 350 degrees. In a large bowl, whisk together the sugar, oil, and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture and whisk to combine. Stir in the carrots and pecans, mixing well.
Step 2 -
Lightly grease a 9-inch springform pan with nonstick cooking spray. Pour the carrot cake batter into a pan and spread into an even layer. Bake until the edges of the cake are just set and the top is no longer shiny, about 18 minutes. Let cool for 30 minutes.
Step 3 -
For the cheesecake: Meanwhile, reduce the oven to 325 degrees. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes. Gradually add the sour cream, sugar, flour, and salt, beating on medium speed until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Step 4 -
Reduce the mixer to medium-low speed and add the eggs, one at a time, beating until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla. Set aside.
Step 5 -
Starting at the outer edges, carefully and evenly pour the cheesecake batter over the carrot cake, finishing in the center.
Step 6 -
Place the pan on a rimmed baking sheet and bake until the edges of the cheesecake are set and the center just barely jiggles when the pan is shaken, about 50 to 55 minutes. Transfer the pan to a wire rack to cool completely, about 2 hours. Cover and chill for at least 8 hours.
Step 7 -
To serve, run a knife along the sides of the pan to loosen. Remove the sides of the springform pan. Decorate the top of the cheesecake with pecans. Slice and serve.
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