The new house at Stick and Stone Farm is coming along! This long anticipated project will be on-farm housing for seasonal crew members at our farm. For now, it provides a great spot for an evening gathering of the crew and more farming friends :)

this week’s Full Plate veggies

• salad greens - remembrance

• onions - remembrance

• carrots - remembrance

• tomatoes - remembrance & stick and stone

• butternut squash - stick and stone

• cooking greens - stick and stone

  …..rotating dino kale, mustards, baby bok choy, collards

• garlic - stick and stone

• potatoes - keuka gold variety - sweet land farm

ROTATING —————————————

• sweet peppers - remembrance

• eggplant - stick and stone

crops are our best estimate & may change a bit after harvest. rotating means harvest will be enough for some, but not all locations this week; we’ll get each crop everywhere soon! salad greens rotate between field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi

Fruit Bowl this week

• grapes. matt doyle vineyards

• prune plums. bittner singer orchard, appleton

• golden supreme apples. bittner singer orchard, appleton

• gala apples. bittner singer orchard, appleton

this week’s Remembrance cheese

• Feta - you know what to do :)

preorder & pickup

GARLIC - 2.5 lbs for $20 (15-20 heads) - organic - Stick and Stone - pickup this week

RED EMBER HOT PEPPERS - 5 lbs for $35 - organic - Remembrance - pickup this week These cayenne variety peppers have exceptional flavor and make wonderful hot sauce!

PLUMS - $22/peck (~12lbs) - from Bittner Singer - pickup this week

updates from the farm & friends…

PAYMENT PLANNERS, PAYMENTS DUE 9/15

All payments are $120 ($56 for HFFA members). Pay online here, pay via cash or check (to Full Plate Farms, PO Box 6898, Ithaca, NY 14851 or brought to your free choice pickup) or pay via EBT at GreenStar and send us a copy of your receipt. Find more payment plan info here.

This is the final payment unless you’ve made alternate arrangements with Molly

WINTER CSA SIGN UP OPENING THIS WEEK

We’re always thinking ahead to the coming season… roots are soon to come out of the ground, high tunnels are being prepped for winter greens seeds to be sown. Keep your eyes on your inbox :)

BLUEBIRD DREAM FARM TURKEY TIME

Hard to believe but the time to order turkeys has arrived! Bluebird Dream Farm turkeys are Certified Organic, raised on a small family farm in Trumansburg, NY. We’ll be hosting a pickup at Stick and Stone Farm 11/22, 3:30-6:30

Reserve yours now on their website - size preference is first come, first served

NO PARKING IN THE PRESS BAY PARKING LOT

The lot is leased space and is closed Thursday afternoons to best and safely accommodate our CSA pickup, the Food Hub and Stone Bend Pizza

on our plates…

share what you’ve been cooking! We’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

Carrot-Squash Soup

• 2 tablespoons olive oil

• 1 onion, diced

• 4 cloves garlic, minced

• 4 carrots, sliced

• 3 ribs celery, diced

• 2 small or 1 large butternut squash, peeled and chopped

• 5 cups vegetable broth

• 2 tablespoons chopped fresh sage (u-pick), plus more for optional garnish

• 1/2 cup milk, cream, soy milk, or oat milk

• Sea salt, or kosher salt, to taste

• Freshly ground black pepper, to taste

PREPARATION

• In a large soup pot, heat the olive oil over medium heat.

• Sauté the diced onion and minced garlic in the olive oil until the onion turns soft, about 3 to 5 minutes.

• Add the sliced carrots and celery and cook for another 3 to 5 minutes.

• Add the chopped butternut squash and stir just to coat the butternut squash with the oil. Pour in the vegetable broth and chopped fresh sage.

• Cover and bring the soup to a boil. Reduce the heat to a slow simmer and allow the soup to cook for at least 25 minutes, or until the squash is soft.

• Puree the soup in a food processor or blender, or use an immersion blender.

• Stir in the soy or oat milk. Season with salt and pepper to taste.

The secrets to spicy greens…

If the more pungent spicy greens of the fall—like this week’s mustard greens—are daunting to you try some of these tricks to make them more approachable. There are so many unique and rich flavors to be enjoyed in the multitudes of fall cooking greens!

• Heat: Heat mellows the greens’ pungent flavor. The more you cook it, the mellower it gets.

• Fat: Coating the leaves in fat softens their bite: olive oil, coconut oil, butter, and ghee and bacon fat are all great options

• Salt: ingredients like soy sauce, pancetta, bacon, capers, and anchovies are good choices to balance bitterness. Or, just add a big pinch of salt.

• Acid: After the greens have wilted and become tender, you can pull the pan off the heat and add a splash of acid. This could vinegar (balsamic, sherry, red or white wine, or apple cider) or a squeeze of citrus (lemon, lime, or orange)

  …taken from this Guide to Cooking Mustard Greens

More in-season inspiration…

• Use your favorite cooking greens as a base for a green shakshuka…

• …Or use your tomatoes and sweet peppers for a classic shakshuka

  These recipes will also make use of onions & garlic. And Remembrance Farm feta would be a great topping!

• Roasted potatoes, peppers and onions are a classic winning combo

• This butternut squash and tomato pasta sauce is a favorite at Molly’s house! As with any good recipe, it will also made use of onions & garlic. Instead of roasting, I like to sautee it all up in a cast iron :) just add the tomato last.

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!

AT STICK AND STONE FARM + THE YOUTH FARM PROJECT

Last call for paste and cherry tomatoes! There are some good ripe ones, but the plants are on their way out and will be pulled next week. Try grabbing green tomatoes too! Things to do with green tomatoes.

This sunny September is keeping the flowers, ground cherries, tomatillos and hot peppers rolling for now. Find a little pepper guide here. Herbs (especially parsley and select perennials like sage and oregano) are carrying on too.

On the horizon at the Youth Farm… a second planting of dill and cilantro.

Tip: each u-pick garden may have a slightly different assortment of flowers and hot peppers, if you’ve only been to one of the gardens this year, check out the other!