Summer 2025 CSA Newsletter - September 16, 2025 (Week 17)
Howdy Folks,
Have you seen the t-shirt, Eat, Sleep, Farm, Repeat? This feels like right about now.
It's still so dry! We continue to irrigate! Things are taking their time to size up, but slow and steady wins the race, so we are good for the long haul.
We've harvested the first of the sweet potatoes! They are delicious! A great treat to roast a sweet potato as the evenings grow colder! Soon we will do a complete harvest and then cure, then you will get some of these delicious gems!
We hope you all have a beautiful week! Enjoy the blue sky!
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: Oyster & Cremini
Oyster Mushrooms are commonly foraged mushrooms, and they are often described as “briny” or having a delicate seafood flavor. They have a dense, velvety texture. They are often sauteed or deep fried, or used as a pulled-pork replacement for vegetarians.
Cremini Mushrooms, also sometimes called “Baby Portobellos” are small, brown mushrooms with a mild earthy taste. Cremini Mushrooms are good sauteed with butter and garlic, baked into a quiche, or used in pasta dishes.
Cheese: Gouda or Garlic Chive Chevre
Cherish Creamy from Reynoldsville will be supplying us with cheese for the next 4 weeks. This week’s cheese is a Gouda. It’s semi hard! It is a heavenly good Gouda made from pasteurized goat milk. Garlic Chive Chevre. It is great crumbled into salads or mixed into warm noodles for an easy alfredo sauce.
Fruit:
I want to reiterate that Woolf Farm who is usually our purveyor is currently unable to get us apples due to a family illness. They have had to cut back their customer commitments, and sadly this all of their wholesale accounts. This was a recent family emergency that may be ongoing, so we are in the meantime working with Soergel’s orchard. Soergel’s is a local apple grower that can supply our demand for local apples, they do buy in from other apple growers throughout the state, but these will be all be grown within less than a 180 mile radius of the farm.
This week’s apples are Gala. They are an excellent fresh eating apple. They are sweet with a crisp mild flavor. They are crisp but not hard. This is an apple that is pretty common in the marketplace. It’s an all purpose apple that can be eaten fresh or cooked.
RECIPE IDEAS
Roasted Broccolini and Lemon with Parmesan
Adapted from Alison Roman (cooking.nytimes.com)
Ingredients:
1 lemon, halved crosswise, seeds removed
4 garlic cloves, smashed
2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
3 to 4 Tbsp olive oil
Kosher salt and freshly ground pepper
½ cup finely grated Parmesan cheese
Directions:
Step 1 -
Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic, and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
Step 2 -
Sprinkle with Parmesan cheese and roast until the broccolini is bright green, starting to char and the cheese is golden brown, about 10 to 15 minutes.
Step 3 -
Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Roast Pork Loin with Fennel and Apples
Adapted from simplywhisked.com
Ingredients:
1 Tbsp olive oil
1 Tbsp chopped fresh sage
4 garlic cloves, minced
2 tsp lemon zest
1 tsp coarse salt
½ tsp black pepper
4 pound pork loin
1 apple, cored and sliced
2 fennel bulbs, thinly sliced
1 large sweet onion, sliced
2 - 3 Tbsp lemon juice
Salt and pepper to taste
Directions:
Step 1 -
Preheat the oven to 350 degrees. In a small bowl, mix together olive oil, sage, garlic, lemon zest, salt, and pepper to form a paste.
Step 2 -
Rub paste onto pork loin to evenly coat.
Step 3 -
Place fennel, onion, apple, and lemon juice on a large baking dish or Dutch oven. Stir to combine. Season liberally with salt and pepper.
Step 4 -
Place pork loin on top of mixture and bake for 1 hour 30 minutes - 1 hour 45 minutes, or until pork has reached an internal temperature of 145 degrees.
Roasted Japanese Turnips
Adapted from It’s a Veg World After All (www.itsavegworldafterall.com)
Total Time ~ 35 minutes Serves 4
Try roasting these, add some carrots for some more color.
Ingredients: 1 bunch hakuri turnips 1 Tbs EVOO For the sauce1 Tbs unsalted butter 1 Tbs sweet white miso 1 Tbs maple syrup 1 Tbs rice vinegar Dash soy sauce
Directions:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Scrub and trim the turnips, then dice into cubes. Transfer the turnips to the baking sheet, and toss with olive oil. Spread them out in a single layer, and roast for 20 to 25 minutes until tender and lightly browned. You may want to flip them halfway through cooking.
A few minutes before the turnips are finished roasting, combine the butter and miso in a small saucepan over medium-low heat. Cook, stirring frequently, until the butter and miso melt down. Stir in the syrup, vinegar, and soy sauce until smooth.
Keep warm, and toss the turnips in the sauce before serving. Enjoy!
Turnip and Potato Gratin
Adapted from All Recipes (www.allrecipes.com)
Total time ~ 80 minutes Serves 8
Ingredients: 1 tsp unsalted butter, or as needed 1 ½ pounds russet potatoes, peeled 1 large turnip, peeled 1 ½ tsp fresh thyme leaves, divided salt and ground black pepper to taste 2 cups shredded Monterey Jack cheese, divided 1 cup half-and-half
Directions: Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish. Slice potatoes and turnip into 1/8-inch-thick slices using a mandoline. Layer ½ each potatoes and turnip in bottom of the prepared gratin dish. Sprinkle 1/2 thyme leaves over top; season with salt and black pepper. Top with 1 cup Monterey Jack cheese. Layer remaining ½ each potatoes and turnip on top of cheese layer. Sprinkle remaining 1/2 thyme leaves over top; season with salt and black pepper. Pour half-and-half evenly over top; cover with remaining 1 cup Monterey Jack cheese. Cover gratin dish. Bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 minutes
Butternut Squash Risotto
Adapted from Lauren Miyashiro (delish.com)
Ingredients:
7 cups low-sodium chicken broth
1 Tbsp extra-virgin olive oil
1 small onion, chopped
2 Tbsp butter, divided
4 cups cubed butternut squash (from a 2 ½ pound squash)
3 cloves garlic, minced
2 cups arborio rice
½ cup white wine
1 cup freshly grated Parmesan cheese
2 Tbsp freshly chopped sage
Directions:
Step 1 -
In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
Step 2 -
In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until beginning to soften, about 5 minutes. Stir in squash, 1 Tbsp of butter, and garlic. Cook until the squash is beginning to color around edges and then soft, about 6 minutes. Season with salt and pepper.
Step 3 -
Stir in remaining Tbsp of butter and arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine is mostly absorbed.
Step 4 -
With a ladle, add about 1 cup of hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add the remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more.
Step 5 -
Stir often and cook until squash is tender and risotto is al dente and creamy, not mushy, about 25 minutes. Stir in Parmesan cheese and sage, then season with salt and pepper before serving.
FARM PICTURE
Above is Hoophouse 9 Fall crops of Spinach, Tatsoi and Swiss Chard are sizing up for fall harvest! Below is a field in the North field, that is sown with a cover crop of winter rye! It loved the rain!
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 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 & 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. ( 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 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