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So this is it - that last and final week of our regular season CSA 2016.

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Oct 22, 2016

So this is it - that last and final week of our regular season CSA. 


We’ve given you guys this bonus week, in part because there are so-many-greens still out in the field, and in part, because you deserve it.  Seriously, there were a few weeks that were lighter than our average weekly dollar value, and this week will tip the balance.  We want to make sure you’re getting your money’s worth!  

So - thank you, thank you, thank you!  It’s been a great year for us, and defiantly a learning year.  Farming with 1 kid is tough…. farming with 2 is even tougher.  Greg and I have learned how to tighten up the operation, intuitively picked up where the other has left off, operated the farm without interns, and relied solely on volunteers (THANK YOU!), and as a result have had to focus on what really needs to be done.

We’re definitely into growing food.  Growing the best, nutrient dense food for our community is our schtick.  It’s what keeps us going and why we work so hard.  Otherwise we could be “truck farmers” who buy all their produce at auction and resell it (at a significant markup) as our own.  We don’t and we won’t do that.  It’s shady, dishonest and unfair to both the farmer who grows the produce and to the customer who is duped.  

That said,  we grow what grows best in western Pennsylvania,  and specifically, on our farm, it looks like greens and brassicas (broccoli, cabbage, turnips, etc).  So - thank you for eating your greens!  I know that 5 lb head of bok choy, (named Leroy) can look daunting - but it’s oh-so worth it when you stir fry it up with some of our peppers and garlic, and a touch of salt.  That’s all you need to make our food taste good.  You don’t have to slather everything up in spices and sauce to taste the goodness.  Because we aim for nutrient density, our produce is actually sweeter.  It tastes better and it's better for you!  

Anyway - that’s all to say, that we want to keep doing what we’re doing and we really appreciate that you’re out there, wanting to keep eating what we grow.   Please join up for the CSA next year and recruit as many friends and family to join too (we’ll give you a $25 farm gift certificate for every person who joins the CSA and drops your name!).  

Any and all feedback is welcome.  Please send us an email with props and critiques and we’ll take what you say to heart.  Keep in mind, we can’t please all the people all the time…. but we will definitely make changes if we see a theme.  That said… start stockpiling greens recipes now, ‘cause you know you’ll need them for next year!!

Have a great winter - and we’ll see you guys in the Spring!!

 

Can’t get enough of those greens?  Well, you might be interested in joining our Extended Share CSA 

SPACES ARE STILL AVAILABLE!

We’ll pick right up where we left off, starting November 2nd through November 30th (5 weeks), for $180.  Expect to get a lot of greens, root crops, and squash.  Like we’ve done in the years past, you’ll just come to the barn between 4 and 8 pm and pick up your pre-packed bag of produce.  The barn will be set up with an honor system for eggs and possibly for pork too.  Let me know ASAP if you'd like to join - it’s limited to 20 members!  First come first served!

 

The Weekly Menu


What you can roughly expect to receive each week:

Here's where we list what is going to be in the weekly shares.  What we think we will harvest when writing the newsletter - may not necessarily be what's actually ready on harvest day.  We'll do our best to get it right!

This week:  

Garlic collards/broccoli greens, mustard greens, tatsoi, green tomatoes, arugula, and dill/cilantro, kohlrabi, turnips (and greens), bok choy, peppers and cabbage (for CSA only).

  

Some Green tomato recipes:

19 Green tomato recipes

 

Turkeys are up for sale!  


We have a limited supply of our pasture raised, non GMO fed heritage breed turkeys.  First come first serve - (we only have 20 birds).  There are two processing dates (10 per each date).  Nov 8 and Nov 21.  If you get one from the Nov 8 processing - be sure you have room in your freezer - we can’t hold them for you!  

 We're selling them at $6/lb.  We got our Standard Bronze Turkeys from Old Time Farm  - and Shelly makes some nice points on her website as to why these birds do cost more to raise. Simply put - they take longer to get to processing size - resulting in a far superior flavor and nutritional quality.  


 

We are going to downsize our pig herd for the winter - so if you’re interested in buying a 1/2 hog, we’re taking orders now.  Half hogs come out around 90 - 110 lbs hanging weight.  At $5/lb - that’s about $500 for a 1/2 hog.  The final cuts will weigh less than the hanging weight (you’ll lose about 25% of the weight). You'll also cover processing fee (approx $120).  

The Standard Side Cuts: (but we can custom cut anything). One ham (about 15-20 lbs but can be cut in half or quartered upon request, cured and smoked), 8-10 lbs of bacon (cured and smoked in 1 lb packages), two loin roasts (about 3-4 lbs each) and chops, 1 shoulder (split into two roasts and steaks), spare ribs (split into 4 sections), and 5-10 lbs of ground pork (in 1 lb packages), or sausage upon request. The pork fat is also available upon request, as well as the tongue, liver, bones and heart. The ham and bacon can be uncured upon request. All cuts will be vacuum sealed or wrapped and frozen after butchering.

 

Did you know we are an AirBNB host?

Don’t forget to spread the word about our Airbnb site.  Folks can come out here for a stay-cation - and enjoy a taste of the farm life.  Or - if your house is too crowded for the holidays - send your in-laws to us!  We’ve got room!  We have two rooms and 3+ beds available!

 

Just because the season is winding down, doesn't’ mean we won’t have stuff to do on the farm - come on out and volunteer!  Especially on those brisk sunny days - we’ll put you in the high tunnels and you can strip down to your summer clothes and soak up some sun (Vitamin D - yay!).

 

Thanks for choosing our CSA.  We strive to grow nutrient dense, wholesome foods for you.  We think what we do is hard work - but important for our family, friends, and community.  There's a few things that we find important: growing good food, participating in the local economy, being good stewards to the environment, providing our community with access to a farm, farm animals and the outdoors, and teaching new and beginning farmers what we know.  By being a CSA member and supporting our endeavors, you're helping us to achieve our goals.  Thanks!!

Sincerely,

Your Farmers,


Greg, Jen, Evelyn, and Olivia

 



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