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Our Blog: The Hoot

Posted 6/12/2014 7:54pm by Chris Frittenburg.

Howdy Folks,

  I really enjoy growing and eating all sorts of vegetables.  I don't necessarily enjoy growing fruit (it's a bit stressful), but I really enjoy eating it!  The strawberries are delicious.  We were happy to give everyone in the CSA strawberries this week.  We hope to be able to do it a few more times through the strawberry season.  

We got hammered last night with rain.  Some relatively intense storms passed through.  A particularly close crack of thunder and lightning rattled the house and blew out the phone.  This morning we were harvesting and sinking in the fields.  We must have gotten 2+ inches of rain.  The deep soaking rain is great as we approach typically drier summer months.  Let's hope we have a little break from heavy rain for a while.  

Enjoy your share!  

Your Farmers,

Chris, Aeros, and the Who Gang; Ben, Elliot, Lauren, Garett, Joe & Jessica

Here's a picture of this weeks large share.  It's intended to help those who have never seen a food type before to identify it. This is a picture of our large share, which has eleven items.  Seven of these items are also in the small share.


 6/12 Small

Sweet Peas, Strawberries, Garlic Scapes, Conical Cabbage or Kale, Head Lettuce, Spinach, Scallions  

6/12 Large

Sweet Peas, Strawberries, Garlic Scapes, Conical Cabbage or Kale, Head Lettuce, Spinach, Scallions, Broccolini, Salad Turnips, Parsley, Escarole


Recipes for the week:

White Bean and Garlic Scapes Dip� Spinach


Salad with Roasted Strawberry & Black Pepper Vinaigrette

Posted 6/5/2014 9:20am by Chris Frittenburg.
Howdy Folks!
Thank you all for joining us for the 2014 growing season!  We are very grateful for your participation in our CSA.  Just to remind you I have listed below the pick up site locations.  

Pittsburgh Members Pick up every Thursday 3pm - 7pm

  • Highland Park - Bryant St. Market 5901 Bryant St. 15206
  • Oakland - Legume 214 North Craig St. 15213
  • Lawrenceville - 316 Main St. 15201
  • North Side - 931 Beech Ave 15233
  • Regent Square - 525 East End Ave 15221
  • On Farm Pick up - 2pm - 7pm 181 Eddyville Rd. 16242 *

    *Please follow directions from the website to find the farm*

We just had an amazing rain.  Steady.  Not too heavy.  Just right.  For hours. This is going to make everything really take off.  We have lots of irrigation set up, but irrigation seems like a way to keep the vegetables and fruits content waiting for the rain to come.  Looking outside through thick fog, I can see blue sky.
This year in particular the farm is radiating with life.  Besides the farm crew, our family and the vegetables we're planting, wildlife is abounding.  Mating snakes in the greenhouse, Pileated Woodpecker feeding it's baby in a treeline along our field,  american toads in the driveway, tree frogs hanging on the cold frame, Barn swallows nesting in the barn...  It's After a rain like this, the world seems to sing!
We are pleased to see lots of ripening strawberries in our field!  Yessss......
Last year was a brutal strawberry year for us.  I'm sure most gardeners know what a vole is, but do you know what they're capable of?  The extent to which they can destroy vegetables and fruits is amazing!  We must have perfect habitat for them out here, b/c they're here in large numbers!  We lost a couple beds of strawberries.....BUT we planted 10 beds to ensure strawberries this year...I feel kind of triumphant.  When I'm out in the strawberry field I can't help but to strut.  I will hold onto this victory knowing full well it will be shortlived being thrown another curve ball at some point.  Looks like strawberries next week!  We may have a little bit at markets if you'd like to come on down. Thats a big maybe. Looks like next week for sure.  Remember you get a 10% discount at our farmer's markets.
Our fields look great and they are full of growing vegetables!  Before the rain we planted 1200 bed ft of winter squash.  Today we'll plant 1200 bed ft of watermelon, cantaloupe and some specialty melons.  
Below is a picture of the items in this weeks large CSA.  The small share items are within the pictured large share items.  The large share has ten to twelve items.  The small share has six to seven items.  

6/5 Small:

Arugula bunch, Swiss Chard, Head Lettuce, Boy Choy or Salad Mix, Radishes, 

Scallions, Spinach

6/5 Large:

Arugula bunch, Swiss Chard, Head Lettuce, Boy Choy or Salad Mix, Radishes, 

Scallions, Spinach, Cabbage, Kale, Kohlrabi, Pea Shoots or Microgreens

Recipe of the Week:


Your Farmers,

Chris, Aeros and The Who Gang; Ben, Elliot, Lauren, Garett, Joe and Jessica

Posted 6/11/2013 9:51pm by Chris Frittenburg.

Howdy Folks,


It's wet!  And it's cool!  At this time of year that's both great and terrible!  We're going to go with the positive, of course, b/c we really need the rain.  It's amazing just how vegetables grow after a short dry period and then a nice soaking rain.  They explode in growth!  That's exactly what we're seeing now.  Bigger and happier is what we should call the farm at this point.  

Although mud can be a little frustrating to deal with when harvesting, there's no better weather than overcast wet days to keep the quality of vegetables.  There's no race to beat the sun and although there's always a need for hustle, the stress of the fast pace subsides for sometime.  There are both good and bad in days of rain.  I tend to feel totally relieved and ready to look forward instead of looking back thinking of what we should have watered measuring stress levels in vegetable appearances.  My father doesn't like rain and for most of my life he's complained and repeated the same mantra of days without sun are terrible days...I try to explain things in terms where people can understand, so I ask him questions, of which I already know his answer, to exemplify my disagreement like, "Did you know there's water in Beer?  Without rain there's no beer...Does that make you feel uncomfortable?"  

With cool wet days on end like this, we'll have our eyes open scouting for disease.  We've already heard of some small outbreaks of late blight in West Virginia.  I'm certain downy mildew is around which beats up our cucumbers in mid summer every year.  With the good comes the bad.

Everything in the field looks as it should in early summer!  Green, vigorous with a strong desire to live!  Everything from the vegetables to the weeds!  Everybody is happy. 


Here are some suggestions on how to use Garlic Scapes...


Garlic Scape Ideas:

-You can add sliced scapes to any stir fry recipe. â�¨-Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe. â�¨- Great in guacamole and fresh salsa, too. â�¨- Chop & add to softened cream cheese. â�¨-Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, french bread floated on the soup. -Use them as you would green onions, they're just better. â�¨- Good in salads, on bruschetta, pizza.â�¨- An excellent addition to stocks....and much Asian cuisine. â�¨-Put in Thai chicken/basil/coconut soup.

Garlic Scape Tortilla

1 & 1/2 cups chopped garlic scapes â�¨1/2 cup chopped scallions â�¨1/4 cup hot water â�¨Salt & Pepper â�¨4 large eggs â�¨2 Tbsp. extra virgin olive oil

Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].

Mashed Potatoes with Garlic Scapes

2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces. â�¨2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle)â�¨1-2 Tbsp, olive oil â�¨1/4 cup finely chopped scapesâ�¨1/4 cup hot milk (or more)

Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.

Chicken With Garlic Scapes & Capers

2 whole skinless boneless chicken breasts, halved â�¨2 Tbsp. Unsalted butterâ�¨2 Tbsp. vegetable oil â�¨4 Tbsp. dry white wine â�¨2 Tbsp. lemon juice â�¨4 chopped garlic scapes â�¨1 Tbsp. drained capers 

Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.

Roasted Garlic Scapes

Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown. serve as a side or main dish. Tastes like roasted garlic but creamier.


 Take a look at the share this week!