Summer 2025 CSA Newsletter - October 14, 2025 (Week 21)
Howdy Folks,
FALL CSA IS JUST 3 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.
The first killing fall frost has come. First, last Thursday night we got to 32º and then Friday we got 30º, so there it is! We covered the late peppers and they were cozy enough under the row cover, so we will have them a little longer yet! The cherry tomatoes, well there is a lot of plant matter here, so we are hopeful to get a few more harvests out of these plants.
The kale has had its first autumn kiss of frost, so from here on out into the deep fall and winter it shall get a little sweeter! That's a treat. If you aren't a greens eater, this might be a good time to try sauteing up some greens.
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!
Meadow Delight is a colby style cheese that is mild and semi-firm, with a touch of tanginess. The tanginess comes from the Cheddar cultures used to make the colby cheese. This is a gastro-beneficial raw milk cheese that is only aged for about 4 months. This cheese is perfect for making dips and sauces because of its high moisture content.
Fruit: Golden Delicious
Golden Delicious are one of the epic apples of our time. They are versatile, great for fresh eating and cooking. They have a sweet mild flavor and also hold their shape well when cooked.
FARM PICTURES
This is the greenhouse. The tables that usually are standing on their feet over all the floor of the greenhouse have been put on their sides in order to make room to cure winter squash and sweet potatoes. The winter sqaush is already in storage and now it’s the sweet potatoes turn for curing. In the foreground is a little experiment with drying peppers!
The sweet potatoes are curing in the greenhouse. The curing allows the sweet potato skin to thicken. Just after harvest the sweet potato skin is paper thin. This time in the air allows it to thicken also they get sweeter and sweeter as they cure!
RECIPE IDEAS
Tex-Mex Spaghettis Squash Casserole
Adapted from Lisa Longley (simplejoy.com)
Ingredients:
1 medium spaghetti squash, (2 to 2 ½ pounds) cut in half with seeds removed
3 tablespoons olive oil, divided
1 teaspoon kosher salt
⅛ teaspoon black pepper
1 small yellow onion, diced
2 garlic cloves, minced
1 jalapeño, seeds and ribs removed and diced
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
15 ounces black beans, drained and rinsed
1 cup frozen corn (no need to thaw)
15 ounces diced fire roasted tomatoes, drained
1 ½ cups cheddar cheese, shredded
Directions:
Step 1 -
Preheat the oven to 375 degrees. Prepare a rimmed baking sheet with parchment paper and set aside.
Step 2 -
Coat the cut sides of the spaghetti squash with 1 tablespoon of olive oil. Sprinkle ½ teaspoon of kosher salt and a dash of black pepper. Place cut side down on the parchment lined baking sheet. Bake the squash for 40 minutes until it is just fork tender. Remove from the oven and flip to cut side up. Allow to cool for 20 minutes.
Step 3 -
While the squash is roasting, heat 2 tablespoons of olive oil in a skillet. Add the onion, garlic, and jalapeño. Season with ½ teaspoon kosher salt, a dash of pepper, chili powder, smoked paprika, and ground cumin. Cook until the onion is translucent, about 5 minutes.
Step 4 -
Once cooled, scrape the squash into a large bowl. Add in the onion and spice mixture, the black beans, frozen corn, roasted tomatoes, and cheese. Stir to combine.
Step 5 -
Spray a 9 by 13 inch baking dish with cooking spray. Add the mixture to the baking dish and cover with foil. Bake for 15 minutes covered, and 5 to 10 additional minutes uncovered. Serve with more cheese, pickled jalapeños, and fresh tomatoes if desired.
Spicy Sweet Potato and Tatsoi Soup
Adapted from Meghan Yager (foodal.com)
Ingredients:
3 tablespoons olive oil
1 pound onions, diced (about 2 medium size)
5 cloves garlic, minced
2 stalks celery, finely diced
1 pound sweet potatoes, diced (leave skin on, about 1 large size)
2 tablespoons red Thai curry paste
4 cups low-sodium chicken or vegetable broth
1 teaspoon salt, plus more to taste
½ teaspoon chili powder spice blend, plus more to taste
¼ teaspoon cayenne pepper, plus more to taste
1 15-oz can low sodium chickpeas, rinsed and drained
¼ to ½ pound tatsoi, washed and patted dry, roughly chopped or torn
½ teaspoon freshly ground black pepper, plus more to taste
1 small red Thai chili, sliced with seeds removed (optional)
Directions:
Step 1 -
Heat oil in a large stockpot or Dutch oven over medium heat. Reduce heat to low, add onions, and saute on low heat until tender and slightly caramelized, about 10 to 15 minutes.
Step 2 -
Increase heat to medium, add garlic and celery, and saute another 5 minutes, or until tender and fragrant.
Step 3 -
Add sweet potato and red Thai curry paste. Stir until the vegetables are coated and the mixture is fragrant, about 3 to 5 minutes.
Step 4 -
Add broth, salt, chili powder, and cayenne. Stir to combine, and bring to a boil.
Step 5 -
Reduce heat to low and simmer for 30 minutes, or until sweet potatoes are fork tender.
Step 6 -
Add chickpeas and tatsoi. Simmer for another 5 minutes, or until tatsoi is wilted. Season with freshly ground black pepper. Taste and season with additional salt, chili powder, and/or cayenne as desired.
Step 7 -
Garnish with a few slices of red Thai chili and enjoy with crusty bread.
Golden Roast of Leek,Fennel,and Beets
Ingredients:
2-3 Tsp oil
1-2 Gold Beets
1.5 cups chopped fennel
1.5 cups chopped leeks
5 garlic cloves
1/2 - 3/4 tsp salt
1/4 tsp pepper
2 Tbspn fresh herbs,ei. thyme, rosemary, & or sage or 2 tsp dried herbs
Directions:
Step 1 -
Preheat the oven to 400 degrees. Toss cut veggies in oil on baking dish. Sprinkle salt and herbs over the veggies.
Step 2 -
Roast 30 minutes, tossing halfway through, until slightly browned.
Step 3 - Continue to bake until vegetables are tender to your preference.
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