So many more crops, so little time! At long last fall roots are ready and we’re looking forward to a steady flow of carrots, beets, turnips, radishes and parsnips appearing in the coming shares. Plus aaaaall the fall brassicas—from cauliflower to broccoli, cabbage to brussels sprouts, kohlrabi to kales, we’ve got ‘em all—and so much more. The final 3 shares of the season are sure to be packed full of fall goodness.

And of course, as it all rolls in we’re squirreling lots of food away for the winter. Join the Winter CSA now if you plan to—only 30 shares left!

fruit bowl done for the season, thank you!

this week’s Remembrance cheese

3 more shares including this week, last shares the first week of November

• Maple Fromage Blance - creamy, spreadable fromage blanc full of fall flavor-perfect for crackers or a bagel

• OR - Classic Fromage Blanc - creamy, spreadable goodness. compare to creme fraiche or an extra creamy cream cheese - ltd availability FCFS

preorder and pickup this week

POTATOES - Pickup this week! Organic from Stick and Stone Farm

GARLIC - Pickup this week! Organic from Stick and Stone Farm

It’s time to think about turkeys! Pre-order local turkey from our friends at:

• Open Spaces - PRE ORDER TURKEYS

  100% certified organic feed, rotated daily on organic pastures and treated as the curious and lively dinosaurs they are. Here's the Order Form!

• Bluebird Dream Farm - PRE ORDER TURKEYS

  local, pastured, certified organic turkeys! As with the last few years, we’ll host a turkey pickup at Stick and Stone the Monday before Thanksgiving. $8/lb, $20 deposit, size preference first come first reserved.

IN THE COMING WEEKS… look forward to bulk sweet potatoes, carrots, beets, and onions. And maybe a meat offer too!

updates from the farm & friends…

THE WINTER CSA IS SELLING FASTER THAN EVER, JOIN TODAY, ONLY 30 SHARES LEFT!

12 weeks of fresh, local produce through the coldest months. Fresh greens, abundant roots, alliums, squash, potatoes, dry beans, ferments and so much more await. We look forward to sharing the harvests with you! The Winter CSA runs 12/5/24-3/6/25. Winter Fruit Bowl and Remembrance Dairy Shares are on sale too ♥ JOIN TODAY!

AND DON’T FORGET ABOUT THE SIDE DISH CSAS:

• BUTTERMILK BEAN HEIRLOOM BEANS (farm pickups)

• JENNY CREEK WINTER TULIPS (stick & stone, remembrance pickup)

• FINGER LAKES FRUIT BOWL (all pickups/delivery)

• REMEMBRANCE FARM DAIRY (farm pickups, mimi’s attic)

• SNOW FARM CREAMERY - details TBA

• OPEN SPACES EGGS - details TBA

• WOODPEPPER BREAD - winter details TBA, fall breadshare is rolling!

JOIN WOODPEPPER’S FALL TRIAL BREAD CSA

trial breadshare now available at all free choice pickup locations thru the end of our summer-fall season! Start your subscription on the woodpepper website or at the breadshop (112-4 W Green St ). Side Dish CSA members will get $1 off per loaf as part of their commitment to the the breadshop program ($7/loaf). Questions? Email info@woodpepperbread.com or call 607-317-7151.

YOUTH FARM PROJECT BARN SALE

The Youth Farm is clearing out the barn with a pay-what-you-will barn sale, Sunday Oct 27th 11am - 3pm. Find fencing, small animal care supplies, seed trays, irrigation supplies, row cover, kitchenware, hand tools, harvest crates, folding tables + chairs, office supplies. There will be hot drinks and soup provided.

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.

Potato Leek Soup

• 3 tablespoons unsalted butter

• 1.5 pounds leeks, white and light green parts, roughly chopped (~4-5 cups)

• 3 cloves garlic, peeled and smashed

• 2 pounds potatoes, peeled and roughly chopped into ½-inch pieces

• 7 cups chicken or vegetable broth

• 2 bay leaves

• 3 sprigs fresh thyme

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• 1 cup heavy cream

• Chives, finely chopped, for serving

INSTRUCTIONS

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

More in-season inspiration…

• Broccoli, garlic: Broccoli Pesto

• Broccoli, carrots: Broccoli Salad with Carrots & Currants

• Beets, Carrots: Farmer John’s Beet Carrot Burgers

• Honeynut Squash: Roasted Honeynut Squash or Stuffed Honeynut Squash

• Honeynut squash, carrots, leeks: Savory Squash and Carrot Soup

• The best, easiest way to enjoy shishitos? Blistered on a grill or cast iron with some aioli for dippin’

• Eggplant lends itself well to flavorful dips! Try Brinjal Pickle (Indian Eggplant Relish), Eggplant & Goat Cheese Dip, or Eggplant Caviar

U-Pick Gardens

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

AT STICK AND STONE FARM, THE YOUTH FARM PROJECT and PRESS BAY COURT

In typical October fashion the u-pick is slowing down and will come to a close with frost sometime soon, but in the meantime many of the flowers, herbs, and hot peppers are hanging on a little longer this year, enjoy while we’ve got ‘em!