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Our Blog: The Hoot

Posted 7/11/2018 10:28am by Aeros Lillstrom.

Hi Folks,

 

 

How about the heat wave mellowing out and the most beautiful weekend of perfect weather.  It's such a treat to work in delightful weather.  We were forced to hit the river for a tube run in the extreme heat! The Farm is on a horse shoe curve of the Mahoning Creek.  Looking at the aerial photo from google maps you can get a good idea of the float.  We walk into the river down the field that borders Church Rd...Then float in inner tubes to the low lying meadow that borders the creek on the other side of the bend.  It takes about 45 minutes.  It is so relaxing and peaceful!!  It helps us shave off layers of stress and is such a treat.

Chris gives us a lesson on melons in his video this week.  CLICK HERE

In Your Share this Week:

Joyride; Fennel, head lettuce, NAPA cabbage, zucchini

Nuts and Bolts; Cilantro, pearl onions, beans, fennel, head lettuce, NAPA cabbage

Gusto; Cilantro, pearl onions, cucumbers, fennel, head lettuce, NAPA cabbage, garlic, shistito peppers, sweet onions, Italian parsley

 

Recipe of the week:

Baked Fennel with Parmesan
Prep
 10 m Cook 
35 m Ready In 
45 m
Recipe By: RUPERTLSSMITH
"A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato."

Ingredients
2 fennel bulbs
1 tablespoon butter
3/4 cup half-and-half cream
3/4 cup creme fraiche
1/4 cup grated Parmesan cheese

Directions
Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 7/10/2018



ROASTED NAPA CABBAGE
Recipe by Hey Jude
PREP TIME: 10 mins TOTAL TIME: 40 mins
SERVES: 2
ABOUT THIS RECIPE
" This is a great, easy side dish to just about anything...chicken, pork, etc. The roasting carmelizes the sugar in the cabbage and develops a rich deep flavor. Adapted from 'The Everything Cooking for Two Cookbook'."

INGREDIENTS
6 tablespoons vegetable oil
2 garlic cloves , crushed
6 cups napa cabbage , roughly shredded
salt , to taste
pepper , to taste

DIRECTIONS
1. Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
2. Preheat your oven to 450°.
3. Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned.
4. Serve hot.

http://www.geniuskitchen.com/recipe/roasted-napa-cabbage-283763

Posted 7/4/2018 12:46pm by Aeros Lillstrom.

Hello folks,

 

Looks like summer is upon us now!! And we have zucchini or summer squash coming out of our ears!!  I thought I would give you some recipes to try using some zucchini and other produce you can pick up at market

Stay cool and enjoy the Holiday!!

Summer Lasagna

Ingredients
• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup finely chopped carrots
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• 5 medium zucchini, sliced lengthwise into 1/4-inch thick strips.
• 1 cup cottage cheese
• 1 egg, beaten
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese


Prep
15 m
Cook
1 h
Ready In
1 h 25 m

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.


Nutrition Facts

Per Serving: 237 calories; 13.5 g fat; 10.3 g carbohydrates; 19.7 g protein; 71 mg cholesterol; 570 mg sodium.

https://www.allrecipes.com/recipe/73964/summer-lasagna/?lnkid=usstwt via @Allrecipes



Creamy Zucchini and Spinach Rigatoni


Ingredients
• 8 ounces rigatoni pasta, uncooked
• 1 teaspoon oil
• 1 zucchini, sliced
• 1/2 pound sliced fresh mushrooms
• 2 cloves garlic, minced
• 1 tablespoon flour
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon crushed red pepper
• 1 cup fat-free reduced-sodium chicken broth
• 1/2 (8 ounce) container Neufchatel Cheese, cubed
• 1 (6 ounce) package baby spinach leaves
• 1 1/2 cups Grated Parmesan Cheese
o 1 1/2 cups Shredded Mozzarella Cheese, divided

Prep
20 m
Ready In
45 m
• Heat oven to 375 degrees F.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
• Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2 quart casserole sprayed with cooking spray; top with remaining mozzarella.
• Bake 10 min. or until mozzarella is melted.

Footnotes
Preparing Perfect Pasta: Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.

Serving Suggestion: Serve with fresh fruit and a side salad to round out the meal.

Nutrition Facts

Per Serving: 372 calories; 15.5 g fat; 34.7 g carbohydrates; 24.8 g protein; 45 mg cholesterol; 676 mg sodium.

https://www.allrecipes.com/recipe/217201/creamy-zucchini-and-spinach-rigatoni/?lnkid=usstwt via @Allrecipes

 

Vegan Zucchini Lasagna (Gluten-free, Soy-free)


Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 20 minutes
Category: Entree
Cuisine: Italian
Author: Nutritionicity
Yield: 12
Serving Size: 3.5" by 2" slice
Vegan Zucchini Lasagna - creamy herbal ricotta blends smoothly with a robust marinara, transforming non-traditional ingredients into an Italian classic!
Ingredients
• 3 or 4 medium zucchini (about 18 one eighth inch slices)
• 2 1/2 cups marinara sauce (my Homestyle Marinara Sauce or jarred)
• 2 cups herbed vegan ricotta cheese (my Vegan Ricotta Cheese recipe includes herbs, or use plain store-bought ricotta and add seasoning below)
• 1 cup shredded vegan mozarella (I use Daiya brand)
• 1/4 cup vegan parmesan cheese (my Vegan Parmesan Cheese or store-bought)
• herb seasoning to add to store-bought vegan ricotta cheese
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons sea salt finely ground (less if purchased cheese tastes salty)
• 1 teaspoon dried basil
• 1/4 teaspoon garlic powder
• pinch black pepper
Instructions
• 1) If using my recipes for marinara sauce, vegan ricotta and parmesan cheeses, these can all be made in advance and stored in the refrigerator for a few days until ready to assemble lasagna. Spices will blend nicely.
• 2) Remove refrigerated items from fridge and allow them to come to room temperature. If using store-bought ricotta gently stir in herb seasoning above and set aside.
• 3) Remove ends of zucchini and slice lengthwise in about one eighth inch thick slices. I like to cut six slices for the top layer a little thinner. Put cooling rack in baking sheet pan and lay zucchini flat, sprinkle with salt on each side and allow to weep for 30 minutes (see pictures in post). Alternatively, you may place the zucchini a strainer in your sink, salt it, and allow it to weep for 30 minutes.
• Lasagna Assembly
• 1) Rinse salt from zucchini and place slices flat on a towel. Place second towel on top and lightly blot off excess water.
• 2) Spread a thin layer of sauce on the bottom of a casserole pan (I used a glass 12" x 7.5"), but a 13" x 9" will work with a little extra of all the ingredients. Place a single layer of zucchini slices (side to side) across bottom of pan (about six slices). Place a dollop of vegan ricotta on each slice and spread evenly (about one cup for the whole layer). Sprinkle with shredded vegan mozarella cheese (about 1/2 cup for the whole layer). Top with a layer of sauce (about 3/4 cup). Repeat process: layer zucchini, vegan ricotta, vegan mozzarella and sauce. Top with a third layer of zucchini (I like to use thinner slices for this layer). Spread with another layer of sauce (about 1/2 cup) and sprinkle with vegan parmesan or shredded vegan mozzarella (about 1/4 cup).
• 3) Cover with foil and bake at 350 degrees Fahrenheit for about 40 minutes (remove foil after 20 minutes). Allow more or less cooking time depending on thickness of sauce. Remove from oven and cool for at least 10 minutes before serving to allow time for lasagna to set. Store in refrigerator in a covered dish for 2-3 days. After that it will still taste delicious but zucchini will get softer.
Notes
Prep Time
Includes the time for weeping the zucchini. Does not include time for making sauce and cheeses if using Nutritionicity recipes instead of store-bought.

https://www.nutritionicity.com/recipes/vegan-zucchini-lasagna/

 

 

 

Posted 5/1/2018 1:29am by Aeros Lillstrom.

Long time no see folks.  This year we have a goal of being a little more present in our blog.  It will most likely be very similiar to our CSA newsletters, but at least for those folks who tap in to have a look at what we are doing will get the gist of our stories.  

Here we are transplanting our first beds of the 2018 onion crop as a family!

If you haven't already signed up for a 2018 CSA share, and are thinking of doing so, please go to our website and join today!  We still have shares available.

If you have already signed up.  Thank you so much.  Your purchase has been put to use in buying seeds, soil amendments and more for this coming growing season.   

In 2017 we were rewarded the highest number of votes from Pittsburgh Magazine's Best Restaurants Poll as a favorite farmer and produce supplier!  You all get the same food that the best chef's & restaurants in Pittsburgh use to create their fine cuisine.

2018 is our 10th growing season!  To those of you who have been with us we salute your collaboration on helping us build our business and supporting our family farm!  We are excited by the ever growing number of families that choose our farm to supply their freshest food! Thank you for supporting us through our Community Supported Agriculture Program.  

Your Farmers,

Chris and Aeros

Ps. In two weeks we will be at the Phipps May Market Plant Sale on Mother's Day weekend.  It's a great plant sale!  If you have a garden, and you buy seedlings, you'll feel like a kid in a candy shop here.  As a 2018 CSA Member you get 15% off your total purchase at our stand.  We have lots of options for a front/backyard and patio garden.  We look forward to seeing you there.  

Friday May 11th 9am -7pm

Saturday May 12th 9am - 5pm

Posted 8/9/2017 6:53pm by Chris and Aeros.

Tomato Tasting Potluck this Saturday 8/10 from 2pm - 7pm

We are going to have tasting samples of every kind of tomato that we have right now that is ripe.  We have all sorts of shapes, sizes, types, and colors to feast your eyes and taste buds on.  We hope you join us for this event we have always thought about doing.  It will be a tasty affair!  Especially if you help to make it tastier with some of your cooking or gathering to offer.  If you do make a dish with more ingredients than are visible it's always very helpful to make a notecard listing the ingredients for people with food sensitivities.  If you forget we will have notecards available. 

The tasting potluck will be on our new property that we call Finca Sud.  The address is 383 Mill Seat Run Rd. New Bethlehem, PA 16242.  If you are lost or have a question, please text Chris at 814-380-1700.  You can also try my cell 814-221-7177.  

Bring the whole Family!  We look forward to seeing all of you that can make it out.  If not now, we have our Third annual Harvest Party planned for Saturday October 14.

Your Farmers,

Chris and Aeros

Posted 11/3/2016 12:21pm by Chris and Aeros.

Howdy Folks,  

We are excited to start the Autumn/Winter CSA with a delicious and bountiful share.  We got half the members we were hoping for, but several more folks have said they are waiting for the farmers market season to end, and then they will join. So note if you have any friends or family that are still interested in joining we still have more shares available and the price will be prorated!  

Our walkin cooler is almost a ¼ full of carrots. They are delicious and so bright orange.  This is our time of year for carrot eating!  Roasted carrots, steamed carrots, carrots in everything, carrot soup, etc!  

The pick up sites that we have for this and probably next share on the 17th are tentative.  We are currently trying to organize pick up sites that will be able to keep the produce from freezing in the months of December and January.  If you have any suggestions for your neighborhood pick up site, please shoot us an email.  

Coffee: we don’t have our shipment yet, so you’ll be getting double with the next share.  

Maple Syrup orders:  I’m not sure if we’ll have them for next share or not. I have yet to hear back from David Yeany.  I’ll keep you posted!  

Pastured Pork:  Those of you who put in an order for pork cuts. These will accompany your next share.  We ask that you drop a cooler at the pick up site the day before the pick up, so we have somewhere to put it and keep it frozen.  

Bacon:  Those of you who purchased a Bacon Share this is the first of three deliveries. There will be a cooler at your pick up site, please take your bacon out of the cooler and leave the cooler.   Thank you all for joining us for this cool season eating experience.  All feedback is welcome.  We hope that you enjoy.        

Your Farmers,

Chris, Aeros and the Who Gang       

 

Pick Up Site Address Confirmation:

  •Highland Park - Bryant St. Market 5901 Bryant St. 15206

•Oakland - Legume 214 North Craig St. 15213

•Lawrenceville – 316 Main St. 15201

•North Side – 1228 Ingham St. 15212

•Regent Square - 525 East End Ave. 15221

•Sewickley – 804 Blackburn Rd. 15143

•Squirrel Hill – 6636 Dazell Place. 15217

  • The Strip - Bar Marco 2216 Penn Ave. 15222  

In your share this week:  

Nuts and Bolts: Tomato Soup, Onions, Garlic, Butternut or Seminole Squash,  Mustard Greens, Swiss Chard, Salad Turnips, Scarlet Queen Salad Turnips, Spinach  

Gusto: Tomato Soups, Carrots, Head Lettuce, Onions, Garlic, Butternut or Seminole Squash, Mustard Greens, Swiss Chard, Italian Parsley, Poblano, Salad Turnips, Scarlet Queen Salad Turnips, Spinach  

Recipe of the Week:  

Curried Butternut Squash Soup

Carrot- Coconut Soup

Butternut Squash and Tomato Soup

 

Posted 10/27/2016 8:22am by Chris and Aeros.

Howdy Folks,  

   Last week’s water line got fixed by Thursday late afternoon.  It was a busted frost free spigot in the greenhouse!  While we had a guy with a backhoe here we decided to deal with the poor drainage we have off the north side of the greenhouse. So this meant digging a ditch along it’s side and putting in a pipe.  We also found the waterline over by our new hoophouses and tied them into this existing line, and at the same time ran a gas and electric line to supply the juice for the heaters we will be installing later this coming November.  Infrastructure! It’s amazing how much how many lines and drainage ditches we have dug to make this farm run smoothly. This was our first leek in 8 years, so now we know, first check any frost free spigots where it is wet.

  Chris and I realized it was foolish for us not to offer a smaller share size for the.  So we now have one available Autum/Winter CSA.  If you have already purchased a gusto and would like to change to a Nuts and Bolts that is totally fine.  We will either reimburse you, or we can keep these funds in a credit and push them forward to 2017 main season share. If any of you are in this boat and would like to change your share size please be in contact. To those of you who already wrote requesting this change.  I will be in touch with you shortly.   

   This is our first winter that we will be working through the winter.  We usually shut down and head south with the birds for a bit, but not this year. Krystal and Greg are a couple on our crew that got married this season.  They will be joining us through the winter for a mellow three days a week shift and staying with us for next season.  Jodoh will be staying to help us until the New Year, and then he is heading back to Pittsburgh to call the city home. We are bidding fairwell to Lauren and Garret this week they have been steadfast pillars to these parts for three seasons now.  Garret has been a very safe and reliable driver for our CSA and wholesale deliveries and Lauren has been queen of packshed and greenhouse, doing quality control. We will miss these folks! I told Cedar who has known them more than half his life as family that they are moving soon, and he said “Your kidding me”.  They have planned an extended trip to Alaska and then after this jaunt they will be starting up their own farm on Garret’s family farm in Slippery Rock! We wish them the best of luck and fortune, and thank them indefinitely for all of their hard work, sweat, patience, great even keel attitude, and loving care all these years.  

   We are currently beginning to move a lot of food into storage and we still have a lot in the ground.  If you want to keep eating our food this late autumn into the beginning of winter we strongly encourage you to join our Autumn/Winter CSA. Also we will be attending the Bloomfield winter farmers market.  This market will be happening the 2nd Saturday of every month from December – March.  The dates of these markets are November 19th, December 10th, January 14th, February & March 11th.  We will also be selling our vegetables to the East End Food Coop and several local restaurants for as long as we have them.  

  We are very grateful for you, our CSA Members. We think of you as a backbone of the farm.  A source steady source of income and feedback.  It is your dollars that support us in tight times.  It feels so good to feed you and your families in return. Thank you for this opportunity. We hope that you all had enjoyed your share with us this season.  As always we welcome your feedback, and look forward to growing food for you again next season.  

Your Farmers, Chris, Aeros, Lauren, Garett, Krystal, Greg, and Jodoh  

In Your Share:  

Nuts and Bolts:  Broccoli Raab or Gunsho, Carrots, Garlic, Leeks, Salad Turnips, and Winter Squash  

Gusto: Broccoli, Broccoli Raab or Gunsho, Carrots, Garlic, Leeks, Kale, Italian Parsley, Onions, Salad Turnips, and Winter Squash  

Recipe of the week:  

Butternut Squash Soup  

Posted 10/20/2016 9:52am by Chris and Aeros.

Howdy Folks,

There is never a dull moment farming! Yesterday evening...bad news...no water to wash all the carrots that the crew spent the whole day digging.  So a quarter acre of carrots are sitting in lugs in the walkin cooler waiting to be cleaned...while we poke around trying to figure out where our water line is busted?  Crazy!  

So short and sweet.  We love you and hope that you enjoy your share!  We gotta bust the move to get our water back in line!

Your Farmers,

Chris, Aeros and the Who Gang!

 

In Your Share This Week:

Nuts and Bolts:  Broccoli, Carrots, Cabbage, Kale, Turnips, Winter Squash of Various Types!

Gusto:  Broccoli, Carrots, Cabbage, Garlic,Kale, Parsley, Pea Shoots, Tomatillos, Turnips, and Winter Squash of Various Types

Posted 10/13/2016 3:35pm by Chris and Aeros.

Howdy Folks,  

Like most everything we have our farm problems. Pests, disease, drought, and saturation are some of them.  Although all of the above can be entirely devastating to a crop in the field, the elephant in the room is land limitations.  When demand is high for vegetables it feels amazing to saturate that demand. This year we grew 15 acres of vegetables.  This is the most we’ve grown and adding the additional acreage allowed us to grow lots of winter squash, successions of late tomatoes and peppers and more head lettuce throughout the season.  Planting more of the vegetables we sell is like planting insurance if we happened to get hit by some of the farm problems listed above.  Of those 15 acres, 4 of them are ours….We lease/trade the other 11 acres from our great neighbors.  This setup has enabled us to develop a vegetable business and boy has it grown over the last few years!  With the increasing demand we realized we are in a land pinch where we’d like to grow lots of different vegetables in great quantities for everyone but we simply don’t have the land base to do it.  Bummer…     

But wait!  On Monday we put in an offer on a 133 acre farm with 60 tillable acres. Our offer was accepted yesterday! It was also Chris’ 39th birthday yesterday, so we celebrated big with a simple wholesome home cooked dinner and some Ice Cream Cake!   

The farm is 1/2 mile from our current farm so we don’t have to move the entire farm…We will continue to use our 4 acres where our packshed and all of our hoophouses are located.  I can’t tell you just how nice it is to not have to move everything we’ve built over the years.  As of now, it all generates money and we’ll continue to do what we’ve been doing with some exciting additions we’ve been aching to add to our vegetable repertoire:  Sweet Corn!  We know the variety to grow and it is the sweetest most delicious corn. Sweet Potatoes – we’ve grown these in the past More melons! More watermelons! More strawberries! Beans! Different kinds of fruit and vegetables…there are lots of options…  

Most importantly, the ground to which we’re going to farm is a deep loam soil nestled along the Mahoning River.  We grow on decent ground all around and we’ve built those soils up with our farming practices.  But we’ve never grown on the kind of ground ya hear about where the onions were basketballs, every melon is perfect, the lettuce is like a shrub and still tender!  Everyday is like living on a beach….  Ok I’m getting carried away, but the take home point is that we’ve just made the biggest evolutionary leap Who Cooks For You Farm has made in it’s 8 year history…Things are only going to get more exciting!   

Please keep us in your thoughts that all goes smoothly with the appraisal, the closing is set for December 31st!

In your share this week:

Nuts and Bolts
 
Broccoli Raab, Carrots, Leeks, Garlic, Mesclun Mix, and Carnival Squash
 
 
Gusto
Broccoli, Broccoli Raab, Butternut Squash, Carrots, Kale, Leeks, Garlic, Mesclun Mix, Poblano Peppers, and Salad Turnips


Recipe of The Week:

Broccoli Rabe with Garlic  This is a very simple recipe that I do with most cooking greens, you can leave out the hot pepper and it's still very yummy!

Enjoy your share!  Have a great week!

Your Farmers,

Chris Aeros and the Who Gang

 

 

Posted 10/6/2016 8:57am by Chris and Aeros.

Howdy Folks,  

Autumn weather has finally come.  So the morning harvests are a little chilly, but the afternoons are a sure delight.     

We are getting ready for many things around here. Preparation for our Autumn/Winter CSA is underway.  We now have all of our heirloom tomatoes pulled out of our hoophouses and have winter greens planted! This means that yinz can eat local farm fresh food almost year round.  It’s a huge learning experience growing when it’s cold. Things can go very well or things can grow very bad and it depends on how intense the cold snaps are and how exciting we make the environment for pests.     

We have asters in full bloom right now and the honey bees are loving it!  The chicken pen is full of blooming asters!  We have chickens to feed ourselves and our farm hands eggs.  They give Cedar and Cyan a daily duty to feed and water, and collect eggs.  Cyan is beginning to count eggs and Cedar is now picking up more than one egg in a hand.. GEEZ… How time flies.  

If you wrote in saying you wanted a pork share, we need you to sign up online to reserve your share.  

We harvested butternut squash on Monday, loaded them in a 40x48 bin and can now easily move them into storage with a new pallet jack.  This has been a tool long wanted by farmer Chris.  It’s his early birthday present.  Being able to move huge amounts of vegetables with little to no effort is important and has instantly made us all very happy. We are taking all sorts of steps to preserve our abilities to continue doing this work….gingerly.  

In Your Share This Week:  

NUTS AND BOLTS   Kale Leeks Flat Parsley Winter Squash Salad Turnips Sweet Peppers  

 

GUSTO   Cantaloupe Cherry Tomatoes Garlic Kohlrabi Kale Leeks Flat Parsley Winter Squash Salad Turnips Sweet Peppers  

Recipe of the Week:

17 Tasty & Unique Stuffed Peppers  The sweet peppers we grow are not your traditional bell stuffing peppers, but they can be stuffed all the same, but instead of standing on their bum they lie on their sides.

Posted 9/22/2016 11:25am by Chris and Aeros.

Howdy Folks,  

Happy Autumnal Equinox! Even though the days are getting shorter faster and faster, it has taken quite a while to see a difference in temperature. Finally we are seeing it drop from the 80’s to the 70’s. Cooler nights are also beginning to be more regular.  This week we may see a night as low as 49º.  At this rate it seems like we won’t have a frost until mid October.  This will be interesting, and give us much greater ease in harvesting.  Also keep some crops coming until the frost like tomatoes, eggplant and peppers.  

We are beginning to bring in some wonderful winter squash.  You will be getting a taste of these in the coming weeks.   

This week you should savor these tomatoes because they are on their way out.  Maybe a week or two more if we are lucky.  These saladettes that you are getting in your share have been a delight to our salads, and cracker sandwiches and also the best ornaments for our countertop.  They keep so well and are so beautiful!  We hope you have enjoyed them.  

Salad Turnips are our toast to autumn! They are one of the most popular veggies that we grow.   As summer turns to autumn this week, it is apropos to have the salad turnip be the one autumn staple in the share.  

Louis C.K. says that “deer are rats with hooves … and that they don’t matter”, well we don’t really agree that they don’t matter, but the rats with hooves bit, is right on.  At this time of year deer are our biggest, hungriest, and most prolific pest.  Around here you can see herds up to 30, sometimes more foraging the fields in the night. As all the growth in the forest is drying up, our fields are still lush with yummy greens and fruits and they know where we are.  So deer management at this time of year is always a struggle.  We have impermanent electric fence around the two fields that we barter to work from our neighbors.  We have to really be on top of baiting with peanut butter, and also not forget to turn it on.  

This coming week 5 of our biggest pigs will go to be butchered by Dixon Meats, a 2nd generation butcher in Indiana county. This will be our second year working with them.  It’s always very hard for Chris and I to do this part of raising animals.  We were both vegetarian for a number of years, so the slaughtering part is somehow very difficult to get our head around. Especially since we don’t do it ourselves.  Handing over a beautiful live creature and then getting back meat, is… well it is what it is… the process of life.  We don’t have a facility to butcher in, so we can’t do it ourselves and sell it to others, so this is what it must be.   

We still have some Pork CSA shares available, so if you are interested, please speak up. As it’s first come first share. To those of you that sent us a note saying you are interested, you’ve got it.  I’m working on getting our website up and running to accept Pork and Autumn / Winter CSA.  My deadline is for it to be complete by October 1st, but I should have it done before then.  When it’s up and running, you; our current CSA members be the first to know.    

Also check out some more details about the Harvest Party Pig Roast happening October 15th on the farm.  This is a very affordable farm dinner.  It is kid friendly  and vegetarians and vegans will have plenty to choose from.  

In your Share this week:

NUTS AND BOLTS   ARUGULA CANTALOUPE EGGPLANT HOT PEPPERS SWEET PEPPERS TURNIPS SALADETTE TOMATOES  

GUSTO   ARUGULA CANTALOUPE CILANTRO EGGPLANT GARLIC HOT PEPPERS LEEKS SWEET PEPPERS TURNIPS SALADETTE TOMATOES WINTER SQUASH

Recipe of the Week:

Braised Chicken in Arugula Cream