2024 CSA Week 12

This week marks the halfway point in our season.  While many people are thinking about winding down their gardens for the season, ours are still going strong.  We are still in the midst of our summer crops like tomatoes and peppers.  Fall crops including squash won't make an appearance for a few more weeks.  The CSA season lasts until November 20, with Winter CSA picking up a couple of weeks later.

Since we're at the halfway point, here are a few reminders:
  1. If you order milk, please return your washed milk bottles.
  2. Please be considerate of your pickup host's time.  Pick up your share on time and be sure you have everything (including cold items from the cooler bag).
  3. If you send someone to pick up your share, please give them clear instructions.
  4. If you are missing anything from your box, email me.  Also, if an item is damaged and you would like a credit, email.

Payment Plan

This week I processed third quarter payments for those on the payment plan.  Remember that there are four payments, and the final one will be in early October.  If you have a card or bank account on file, we processed your payment.  If you do not, you should have received an email invoice.  This invoice must be paid by August 28.  Unpaid accounts will result in no store credit added until the invoice is paid.

This Week's Features

  • Lettuce is back from Harmony Grove Farm
  • New!  Poblano peppers from Underhill Produce and mixed hot peppers from Willowbrook Farm.  Add some heat to fresh salsa this week!
  • Canning tomatoes in pecks and half bushels from Sweetwater Farm
  • Sweet red peppers from both Sweetwater Farm and Underhill Produce
Unfortunately, Pennsylvania Sourdough's oven needs some repairs, so they are out of commission for a couple of weeks.  They are sad to miss you, and they hope you will be patient as they make repairs.

This is B Week for biweekly shares.

SHOP HERE


Vendor Spotlight

Last spring we sent out a series of emails introducing all of our member farms.  This summer, we've been introducing you to some of the other businesses whose products are available in your CSA shares.  If you've missed any, you can read all of them on our blog.

Bounty Beneath logojpg

Bounty Beneath Mushroom Farm was started in 2023 by Mike Zaccano and Nicholas Wadding.  It is housed above ground on the second floor of a former 1800s-era wool factory in Worthington. It is a gourmet mushroom farm that cultivates a wide variety of mushrooms indoors on sawdust.

The idea for the business came from a shared passion for mushrooms, the outdoors, and growing high quality ingredients for local chefs and enthusiasts. We grow a range of oyster mushrooms, trumpets, chestnut mushrooms, lion's mane, and pioppinos.

The mushrooms are grown on-site and delivered to Pittsburgh-area chefs, farmers markets and the public.  For now, the business prioritizes supplying mushrooms to the chefs who rely on their freshly harvested mushrooms for their culinary needs.  “Our restaurant clients are the bulk of our sales,” said Wadding, who originally began growing mushrooms as a hobby.

"With the help of a few business partners we have been able to expand operations to serve over 15 restaurants in the Pittsburgh area and sell at 2 farmers markets."  Both men work full time to produce about 350 pounds of mushrooms per week.

Bounty Beneath grow roomjpg

The mushrooms grow in a sawdust block substrate that contains mycelium, the root-like structure of a fungus with branched and tubular filaments, in large climate- and humidity-controlled growing tents.

Humidity levels must remain around 70% to 90%, and the optimal growing temperature for mushrooms is between 55 and 70 degrees, with a preferred optimal temperature of 65 degrees.

Resembling the inside of a high-tech lab, a grow tent is accessed through a large, zippered entrance that leads to a cool, clean and well-lit room, lined with metal shelves filled with growing blocks.

Harvesting is carefully done by hand, and mushrooms are harvest-ready in five to 21 days from the first day they’re fruited in the tent.

Masks must be worn inside the growing tents to prevent bacteria and mold from getting on the mushrooms and to avoid inhaling mushroom spores.

A custom ventilation system helps the mushrooms produce a lot of carbon dioxide while growing. The system pushes out carbon dioxide and allows fresh oxygen to enter.

The blocks can be used to grow mushrooms for several weeks. After they’re done, they head to a compost pile.

All of our mushrooms have a wonderful light mushroom-y flavor without the earthiness that comes with button mushrooms.  

Recipes

Creamy Oyster Mushroom Pasta

Green Bean and Tomato Salad (with beets)

Italian Green Bean Salad (without beets)

Sticky Sesame Oyster Mushrooms

Caramelized Balsamic Mushrooms

Mujadara

Spinach Tomato Salad with Feta

Patty Pan Squash 4 Ways

Lemon Marinated Summer Squash Salad

Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

I hope you've enjoyed the taste of fall this week. The weatherman says hot again next week. Me? I would love September weather all year-round.