Find Us on Facebook

 Like us on Facebook to keep up to date on the latest and greatest farm news.

Follow us on Instagram!

Upcoming Events
No events found.

Our Blog: The Hoot

Posted 9/15/2016 4:03am by Chris and Aeros.

Howdy Folks,  

I'm so sorry that I didn't get to writing a Newsletter last week.  One of my oldest and closest friends was having a baby and I was attending the birth as an assistant.  This was such an amazing experience!  I have seen a lot of other species give birth but this was my first human birth.  It's amazing that each and everyone of us are born from our mothers, and in a most natural way it is through pain.  It was so special to support her and then rejoice in good health and new life. Absolutely amazing! This particular woman was with me at the birth of my first son and she too had a little boy!  Oliver!  

We hope that you all had a couple good watermelons.  We are now on to Cantaloupe!  Cantaloupe color determine ripeness.  Watermelon is ripeness is determined different.  BUT its always a gamble when you cut into it.  We’ve had the bummer surprise of a dud melon, but the much more common experience is a delicious juicy melon.  We did happen to open a watermelon the other day that sent a huge gush of yellow water with seeds all over our kitchen.  This was a first!  It was a huge amount of sugary sticky water basically everywhere.  25 minutes later it was cantaloupe time...  

Our tomatoes are on their way out.  This was one of our best tomatoes seasons ever! We are now in the prime of peppers.  It's funny that we go from one nightshade to the next with the season peaks. The yellow and red corno type peppers (shapped like a horn)  are some of the sweetest and best peppers we know.  We love to eat them raw in the field, warm and sweet!  They are also excellent cooked in a sauté.    

If you have an abundance of peppers, it is really easy to prepare them for freezing.  Cut them up however you like and freeze them in freezer bags.  We have also known people to dehydrate them for paprika.  They are not a Paprika pepper, but they still make a very nice sweet dried pepper powder.   We are offering bulk red and yellow sweet peppers.  They will be $1.50/lb.  If you would like some please send us an email. A bushel is about 20lbs.  

In Your Box this week:  

Nuts and Bolts  


Cantaloupe, Head Lettuce, Hot Peppers, Curly Parsely, Sweet Peppers, Red Slicer Tomatoes  



Beets, Cantaloupe, Eggplant, Head Lettuce, Hot Peppers, Curly Parsely, Sweet Peppers, Summer Squash, Saladette Tomatoes, Red Slicer Tomatoes  

Recipes of the week:  

Cantaloupe Parsley Smoothie = 3 cups cantaloupe, 1 bunch parsley!  This is a just a suggested ratio 


Charred Pepper Pesto By Jamie Oliver

For this recipe I would just roast the peppers yourself, you can do this in a 425º oven for 20 or so minutes.  The skins should be blistered and blackened in spots.  If you like you can then skin the peppers by after taking them out of the oven placing them in a paper bag for another 20 min.


Posted 9/1/2016 11:36am by Chris and Aeros.

Hi Folks,  

Well we sure hope that you like watermelon. They have seeds! Sometimes this makes people not like them.  Well… if you don’t like them fresh, spit them out and save them to try roasting them. This was something I had in a movie theatre in China, roasted watermelon seeds!  It’s quite nice.  You roast them just like you would pumkin or squash. In a 350º oven on a baking sheet not greased, but with a little salt or any kind of spice you like sprinkled on them.  It’s good to rinse them before you roast them, so they don’t burn as easy.  Enjoy!  

A couple folks have taken us up on ordering half bushels or bushels or several more lbs than you are receiving in your share of tomatoes.  We’ll have these to offer for a couple more weeks. So if you want to give canning a whirl or would like to make a big batch of tomato soup to freeze just write us with an order request.  Paste will be a week or two yet.  But for now we have red slicers available at $1.00/lb.  

Winter Squash!  This is an exciting harvest for us this season. They are looking great! In this weeks share the Nuts and Bolts got Delicata and the Gusto got Speghetti.  Both are delicious in their own way!   

In Your Share this week:  

Nuts and Bolts: Delicate Squash Garlic Heirloom Tomatoes Leeks Sweet Peppers Watermelon  

Gusto: Garlic Heirloom Tomatoes Leeks Onions Parsley Speghetti Squash Saladette Tomatoes Summer Squash Sweet Peppers Watermelon  

Receipe of the Week:   Thanks to Aviva, a Squirrel Hill Pick up CSA member. Here are two recipes to enjoy!

Trevor’s Baked Pasta with Summer Veggies 

Swiss Chard and Onion Frittata 

We hope you all have a great Labor Day weekend! 

Your Farmers,

The Who Gang

Posted 8/25/2016 9:58am by Chris and Aeros.

Hi Folks,

We are all running full steam and beyond at this point.  All of our high schoolers have gone back to school during the week so we are a little understaffed.  We thought this might be an issue and we were right.  So if any of you know of anyone who has a touch of farming experience, as well as good physical stamina.  We are hiring.  So drop them a line to get in touch with us if they are interested.  There are only a few months left of the season, and this gig may just be a month or so.

We began digging our potatoes this week, and it was a pitiful sight to be seen.  They were tiny and few to a plant and minimal lbs per bed.  For a half acre planting, this is a very big disappointment.  Well that's what happens when your pump is busted during a drought!  

Next seasons strawberries got transplanted last week.  Last season we tried to keep our old plants going instead of planting new ones. Well, they just didn't taste as good, so we put new ones in the ground.  So we can all look forward to better tasting strawberries next spring.

This week's Share:  I didn't label this weeks share. It was to beautiful to muck up with words that you already know!  Enjoy!

Nuts and Bolts: Garlic, Sweet Peppers, Leeks, 1 Hot Pepper, Zucchini, Heirloom Tomatoes, and a quart of Saladette Tomatoes.

Gusto: Chard, Delicata, Escarole, Garlic, Sweet Peppers, Leeks, 1 Hot Pepper, Onions, Pea Shoots, Zucchini, Heirloom Tomatoes, and a quart of Saladette Tomatoes.

Recipe of the Week:

Thanks to David from the Sq. Hill Pick up  

Here is a gazpacho recipe he made with some of our tomatoes last week:
He left out the cubanelle, and it was great!
Posted 8/18/2016 11:25am by Chris and Aeros.

Howdy Folks,  

The watermelons and melons are looking good. We’re growing red and yellow fleshed varieties of watermelon.  It’s very possible watermelons will be ready and available for next weeks share. Don’t hold me to the wall on this one, but there is a good chance.  If not this coming share, definitely the following share.  If not the following share, then you can hold me up against the wall…  

We are continuing to bring in record tomato harvests. Our cool room is loaded to the gills with heirlooms, saladette’s and cherry tomatoes.  The farm crew is looking pretty buff these days and we’re debating whether to share our buffness with yinz in some artistic photography featuring tomatoes and biceps… The big harvests are not going to last too long though.  Disease is spreading rapidly with this wet weather.  We’re hoping for a couple more weeks of field heirloom tomatoes. Field red tomatoes are just starting and they’re looking very nice.  Field Paste tomatoes will be ready in approximately 2 weeks so if you don’t want to use heirlooms for salsa, stewed tomatoes or sauce, we’ll have pastes which make delicious tomato products.   

FYI We are ready to offer bulk heirloom and cherry tomatoes this coming share 8/25.  Heirloom’s and Cherry’s will be $2/#. 

Nuts and Bolts


Sadly no recipe this week.  Maybe some of you can share some new ones with me.  Thank you all so much.  Have a great week.

Your Farmers,

The Who Gang

Posted 8/11/2016 10:16am by Chris and Aeros.

 Howdy Folks,  

We are in the busiest time of the growing season. The tomatoes are fully on! So we are harvesting like mad. This is the first season in 4 years that we have planted heirloom tomatoes in the field.  These past years we have been growing them only in hoop houses; unheated greenhouses.  We had stopped planting them in the field due to many a wet summer losses due to late blight hitting the tomatoes early in the season and then creating a total loss for us, as our whole patch was infected. Luckily it has been a dry and hot summer, when we decided to give it another whirl.   

This spring we bought a conveyor belt to help us with harvest.  It has come in very handy with the tomato harvest.  It saves us from loading up lugs in the field and having to walk them down the entire length of the bed to the truck.  This task is back breaking heavy work; with the conveyor this is now done in much less time, and not quite so hard on your back. We are thrilled by it. We have so far used it for onion, and tomato harvesting. I think Melons and winter squash will be the next big harvests with it.  

We are hitting record tomato harvests this year. Which is very exciting for those of us that like tomatoes and paying bills!  For those of you who have been with us for many seasons now will probably be shocked by how many tomatoes are in your share this week. We are so happy to share this abundant harvest with you.   

It’s the nightshade dominant part of the growing season! So nearly everything in your box is from the nightshade family, Tomatoes, Peppers and Eggplant being those in the nightshade family. Nightshades can reap a little havoc on some folks, like not the greatest sleep cycles and achy joints, as well as a bunch of other symptoms.  It sometimes feels strange to inundate you with these nightshades, but it’s just what our culture eats this time of year, and what us farmers grow that is ripening this time of year.  It won’t last too long, so enjoy these flavors while they last. Sweet red and yellow peppers are just around the corner!  

Nuts and Bolts  

Heirloom Tomatoes Slicing Tomato Saladette Tomatoes Sungold Cherry Tomatoes Escarole Green Peppers Zucchini or Eggplant  


Heirloom Tomatoes Slicing Tomato Saladette Tomatoes Sungold Cherry Tomatoes Escarole Garlic Green Peppers Head Lettuce Sweet Onions Zucchini or Eggplant  


Recipe of the Week:  

Vegetable Pie  

The nice thing about this recipe is you can vary the ingredients based on what you like and what is in season.

Prep 25 min  Cook 17 min Bake 40 min Oven 325º Stand 15 min  

3 Tbsp. Butter

2-6 cloves of garlic

1 cup sweet onions

2 large zucchini, thinly sliced

1 large summer squash

½ tsp. salt

½ tsp. pepper

1 cup mayonnaise

1 – 1 ½ cups shredded mozzarella cheese

1 cup feta cheese

2 large heirloom tomatoes, cut into ¼” slices

2 9” deep dish pie shells, prebaked

5 radishes, thinly sliced (for decoration on top, use whatever you have)  

  • Preheat oven to 325º
  • Heat butter in a large skillet over medium heat.  When hot, add the onions and garlic sauté for 3 min while adding thyme, marjoram and oregano. Don’t let the onions and garlic burn.  Add the zucchini and yellow squash along with ½ tsp. of salt and pepper.  Cook until squash is tender, about 15 minutes. Divide the mixture in half.
  • Mix the mayonnaise and cheeses and set aside.
  • Fill the two prebaked piecrists with vegetable layers.  Layer the sliced tomatoes in the bottom of the prebaked piecrusts.  Layer the squash mixture on top of the tomatoes, layer mayonnaise cheese mixture and then dress the top with the radish slices. Bake uncovered for 40 min. Allow the dish to stand for 15 min.

Enjoy your Share!

Your Farmers,

The Who Gang; Chris, Aeros, Lauren, Garett, Krystal, Greg, Jodoh, Sarah, Bryan, and Blaney

Posted 8/4/2016 12:40pm by Chris and Aeros.

Howdy Folks,  

We are mid summer!  August is really hot and very busy!  This time of year we are almost done seeding and now mostly keeping up with weeding and doing a lot of harvesting.   This is our first season that we have been able to be consistent with head lettuce.  In the past we have had a mid season lull.   Lettuc is hard to germinate in the summer because it’s too hot, it prefers a cooler germinating temperature. We try all sorts of new things that come to mind, and sometimes they work and other times they don’t. Our latest tactic is germinating lettuce in the basement of the cottage where Jodo, Crystal and Greg live.   We had hopes to get red tomatoes and cherries in all the shares this week, but they just aren’t on enough.  Most likely next week everyone will get them.  

Ps.  Tomatoes and Peppers are just coming in, you will be getting a lot more in just a little bit.  Very soon colored sweet peppers too!


In your share this week:  

Nuts and Bolts   Eggplant, Head Lettuce, Garlic, Onions, Peppers, and Heirloom Tomato  

Gusto  Cherry Tomatoes, Eggplant, Garlic, Head Lettuce, Onions, Peppers, Potatoes, Red Slicing Tomatoes, Heirloom Tomatoes, and Zucchini

Recipe of the week:

 It's ratatouille season!  Here is a link to Alice Waters recipe.  If this recipe doesn't suit your fancy, you can do a google search and find many other versions.  It's a great dish to make once a week and then eat left over's from.  Enjoy!

Posted 7/28/2016 1:12pm by Chris and Aeros.

Howdy Folks,  

We got some rain this week and it looks like some more on the way today and the next couple of days!  Yeehaw!  Fill the pond!  Drink plants, drink!  

It’s been pretty uneventful which is good. We have the last of the onions harvested.  We are beginning to get cherry tomatoes, and potatoes.  The fall crops have been seeded and transplanted.  We are about to cover crop our spring fields and put them to rest until next summer.   

Our son Cyan is 2 today.  It doesn’t seem like it’s been this long. Especially for folks at market, they always ask me, where is your baby.  “All grown up” I say.  Yeah right!  Cyan’s a charming little boy, just like his brother Cedar.   He helps me pack the cheese share every week.  He’s extremely dutiful and polite.  Even when he is having a little fit not wanting to do something he is chanting, No Thank you, No Thank you!  

Ok, so life grows and grows.  Kids get older their parents get older… I, Aeros just turned 38 last week!  Wow, I love it!   Getting closer to our 40’s Chris and I are really wanting to see what a 5-10 year plan for the farm is going to look like.  We are working on that.

We are going to do a fall and winter CSA this year. We’ll let you know more about it in the coming weeks. We are also finalizing the details for a Pork CSA. This we will also let you know more about very soon.  I just wanted to put a bug in your ear.    

Have a great week.  Enjoy your share.  

The Who Gang  

In your share this week:

Every share gets a complimentary Jalapeno!  They are fat and juicy. (Great for stuffing) If you are craving more…Come on down to market, we’ve got a basket full of them.  

The Nuts and Bolts: Cabbage Carrots Eggplant Escarole Head Lettuce Onions  

Gusto: Cabbage Carrots Cucumber Escarole Green Peppers Head Lettuce Onions Potatoes Zucchini  

Recipes of the week:

Moroccan Roasted Carrot and Eggplant Quinoa Salad





Posted 7/21/2016 10:34am by Chris and Aeros.

Howdy Folks,  

Hot and dry weather continue to amaze us on the farm.  We keep seeing big potential storms in the forecast, but then either dissolve into thin air or swing north or south of us. Yesterday I was swimming in the stream with the boys and my Dad.  It’s always very refreshing.  A man in uniform came down.  I was a little nervous thinking what have we done wrong? Well he had seen and heard our pump.  The one I told you about last week, that we are using to pump water from the stream up to our pond. Well he asked if we had a permit. “Ahhh No”.  I felt very guilty and confused.  As Chris and I have never heard of any vegetable farmers we know who do this needing to acquire any permit. So I turned it off like he asked and I called the DEP at 8am this morning.  After 5 transfers, I finally talked with Mr. Sommer from DEP’s Department of Waterways and Wetlands.  He said as long as there is enough water we are not diminishing the flow and we aren’t building a permanent structure we don’t need a permit. YAHOO!  What a relief to hear.  So we continue to pump like gang busters from the beautiful valley all quiet and quant the cool stream water up a 1,000 ft 3” irrigation line into the pond.  

We had a very big onion harvest this week.  It was a great success.  The onions look great.  We used a new harvest conveyor that we bought this winter.  It made such a difference for this big harvest. It was so much smoother and easier and faster.  And still the onions are picked by hand.  This tool helps us to limit the amount of times an onions has to be moved by hand. Once the onions are pulled by hand, they get collected and put on the conveyor belt that runs like a walking escalator that the ones in airports.  At the end of the conveyor is one person packing all the onions coming off the conveyor into a big wooden crate; where the onions will stay to cure. We filled 5 wooden crates the size of a pallet square with sweet onions. In a couple of weeks we will be harvesting the storage onions.  They look surprisingly well for how dry it has been.  During this onion harvest Cedar our oldest, who just turned 5 on the 4th of July was asked “Cedar do you want to be a farmer when you grow up?”  He said, “I am a farmer.”  Ohhh! This really made Chris and my heart sing!  It is our dream to make farming fun and rewarding, in hopes that they will want to stick with us and help us make Who Cooks better and more diverse as the years go on.          

In your share this week:  

Nuts and Bolts:  Chard, Cucumbers, Garlic, Head lettuce, Sweet Onions or Baby Onions, and Zucchini    

Gusto:  Cabbage, Chard, Cucumbers, Eggplant, Flat Parsley or Cilantro, Garlic, Head lettuce, Pea Shoots, Sweet Onions or Baby Onions, Zucchini  


Recipes of the week:  

Chard. Chard is related to beets. It’s been breed for the greens instead of the root.  The colorful leaves of rainbow chard has the same hues as all the shades that beets have as well.  We have grown all the colors of beets except the white beet.  To us it just seems strange to go with bland when you could have colorful and bright.  The leaf is high in oxalic acid similar to spinach, so it is recommended to be eaten cooked. Here is a new recipe to me. It’s quite good. Here are a few versions.  

Creamed Chard and Spring Onions  

Creamed Swiss Chard with Lemony Breadcrumbs    

Garlic Creamed Chard    

Posted 7/14/2016 12:13pm by Chris and Aeros.

Howdy Folks,  

It’s been hot and humid, and also very dry.  Our pond is 1 foot above to outlet pipe.  This means no more irrigating after the pipe is out of the water.  We realized that we have enough header line (3” irrigation hose) to take a line from the stream called Pine Run in the valley up to our pond on the hill.  It’s about 1,000 ft.  We did this for 4 hours yesterday and we got about 4”.   

We are planting a lot of our fall crops now.  We going to have all sorts of cooking greens, salad greens and roots for you to eat and enjoy.   Cherry tomatoes are beginning to turn color in the field.  So it won’t be too long before you get these little sweet treats in your share.    

In your share this week:  

Nuts and Bolts Basil Cabbage Carrots Cucumbers Heaad Lettuce Zucchini    

Gusto Basil Baby Onions Cabbage Carrots Cucumbers Escarole Heaad Lettuce Kohlrabi Zucchini  

Recipe of the week:   I’m pretty sure that this recipe is a repeat from years past. I just can’t resist as it is so easy and so delicious and we are entering into zucchini days.  

Melani’s Zucchini Souffle  

8 c. chopped Zucchini

2 C. chopped onion

4T butter

1 tsp salt

¼ tsp pepper

2 large eggs

½ c. cracker or bread crumbs  

Steam zucchini & onion, let cool & mixin butter, salt and pepper.  Wisk in eggs.  Pour into greased 2 Quart pyrex or the like.  Sprinkle crumbs over the top and Bake @350º approx. 50 min.  


Your Farmers,

Chris, Aeros, Lauren, Garett, Krystal, Greg, Jo-do, Sarah, Bryan, Colton, Curtis, and Blaney.

Posted 7/7/2016 8:55am by Chris and Aeros.

Howdy Folks,  

Well we survived our great adventure to California with the boys.  We missed Chris on this journey.  We promised him we wouldn’t go without him next time.  It had been way too long.  We first saw LA, and were very shocked by how many cars and people we saw. There we had a great time meeting up with old friends and meeting our new extended family in LA, my sister’s in laws. My sister had a traditional wedding banquet dinner that we very delicious!  It was the best food I have had on the biggest lazy susan in far too long.

 In case you didn’t know I got the farming bug in Cali when I was 19.  Going back to Mendocino county in northern California where I got my start on an organic farm way out in the boondock’s of Round Valley.  This visit I didn’t get to see these old stomping grounds.  I stayed with old friends at the Frey Vineyard in Redwood Valley; the first Organic and Biodynamic Winery in the USA.   If you have never tried their wine you should give it a whirl.  They are all sulfite additive free.  This visit I didn’t do any working. We mostly hung out in the pristine waters and played with the boys my old pals and their kids. It was dreamy!

  Well back on the farm the crew has been keeping busy! Yesterday was the first day of garlic harvest!  The bulbs are now sitting pretty curing in the attic of our pack shed.  It seems like yesterday we were harvesting garlic scapes.  They are back at the harvest again today.  We’ll be sure to give you an weight on our total garlic harvest when the time comes for this step.

  We have cucumbers coming out of our ears! Luckily the East End Food Coop sells gobs of them every week.  Just so you know the East End Food Coop is a very big supplier of our produce. If you ever want some fresh digs and can’t get to the farmers markets, EEFC is a very good alternative. A lot of what we supply to you in the CSA we also supply to the COOP.

  The beets are super sweet!  This is the end of sugar snap peas. It’s a sad farewell, but you know that the goodbye to peas means that tomatoes are just around the corner.

In your share this week:

Nuts and Bolts:

Beets, Cucumbers, Head Lettuce, Pea Shoots, Sugar Snap Peas, and Swiss Chard  


Beets, Broccoli,i Cucumbers, Escarole or Dandelion Greens, Green Garlic, not cured!  Head Lettuce, Pea Shoots, Sugar Snap Peas, Swiss Chard, and Zucchini  

Recipes of the week:  

Cucumber Yogurt Raita Salad  

I’ve a little crush on the queen of food bloggers, Deb Perelman who wrote the cookbook The Smitten Kitchen cookbook. I love how practical her food is yet her combinations are lively and somewhat simple.  Her blog can be a little wordy, so you can always scroll through to cut to the chase.  I got this book out of the library and have found many nice things in it. Her blog is also a nice resource.     


Roasted Hasselback Potatoes & Beet Greens with Tomato Chili Sauce

Also Beet Greens, sometimes they get thrown away in order to keep the beets more fresh. They are tasty too. They taste a little more earthy than swiss chard their very close relative and are a little less tender.  Below is a recipe for new potatoes and beet greens. I think you may be able to find some new potatoes at some markets.  It won’t be long before we did ours.  So you could also hold onto this recipe until then.  

We hope that you enjoy your share.  Have a great week.  

Your Farmers, The Who Gang