Week 23 - Last share of the season, thank you!

Fittingly, snow and cold rolled in this week as we prepare to wrap up the Summer-Fall CSA. We harvested the last of the tender cooking greens for shares this week, and continue to bring in loads of root vegetables made all the sweeter by the cold temperatures. We look forward to sharing this last growing season harvest with you and wish you all a cozy winter ahead. Thanks for being a part of the 2025 season! See you soon :)

Last shares heading your way this week, 11/12-11/15

From here on out the farms will be quieter with each passing week. Most of the food from the field is in the barn now, and our seasonal crews will head out soon. A few folks will stick around, as always, to tend to these very full root cellars, keeping the food flowing through the coldest months. And together we’ll begin the work of planning for the coming seasons. We’re excited to share the winter abundance with all who have joined, and look forward to the seasons to come too.

First Winter CSA shares go out Thurs. 12/4 - more details to come!

this week’s veggies

Last shares this week, 11/12-11/15 - thanks for a great season!

salad greens - remembrance
parsnips - remembrance
beets - remembrance
onions - remembrance
rainbow carrots - stick and stone
potatoes - stick and stone
romanesco cauliflower - stick and stone
winter squash - rotating butternut & brulee - stick and stone
napa cabbage - stick and stone
mustard greens - stick and stone - (note: you may notice occasional cold damage)

crops are our best estimate & may change a bit after harvest. salad greens rotate between field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi

fruit bowl done for the season, thank you!

this week’s Remembrance cheese

Last shares this week, 11/12-11/15 - thanks for a great season!

Tomato Basil Havarti - - a rindless creamy, semi-soft Danish-style cheese with Remembrance Farm tomatoes and basil.
or Feta - the crumbly, salty classic

bulk offerings this week

CARROTS - Organic from Remembrance Farm - pickup THIS WEEK

Order Carrots

BEETS - Organic from Remembrance Farm - pickup THIS WEEK

Order Beets

ONIONS - Organic from Remembrance Farm - pickup THIS WEEK

Order Onions

share your summer CSA experience

Your feedback helps us plan for the best balanced share to serve the many unique households we feed—both in the food we grow and the community we cultivate. Let us know how your season was!

I have a free choice pickup share

I have a boxed share

updates & reminders from the farm…

REMINDER: PLEASE RETURN YOUR BOXES (AND JARS) BEFORE THE END OF THE SEASON

Thanks so much for helping us keep waste and costs low by returning your waxed veggies boxes, fruit boxes and/or dairy jars in these final weeks of the season.

DON’T MISS OUT ON THE WINTER SIDE DISH CSAS:

BUTTERMILK BEAN HEIRLOOM BEANS (farm pickups)
Sold Out - FINGER LAKES FRUIT BOWL (all pickups/delivery)
REMEMBRANCE FARM DAIRY (farm pickups, mimi’s attic)
SNOW FARM CREAMERY - (farm pickups)
OPEN SPACES EGGS - (stick and stone, downtown option TBA)
stay tuned for info about Woodpepper Bread and Jenny Creek Tulips

IT’S TURKEY TIME! RESERVE YOURS NOW…

We’re lucky to have a couple of great local partners offering turkey this season:

OPEN SPACES TURKEY - Raised by Farmer Melissa in the Iradell swamp/home farm. Organic fed, free-range pastured. On-farm processed. JOIN WAITLIST
BLUEBIRD DREAM FARM - Bluebird offers local, pastured, certified organic turkeys raised on their small family farm in Trumansburg, NY. Learn more and place your order here.

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.

Stir-Fried Cabbage in Peanut Sauce

For the sauce:

1/3 cup unsweetened coconut milk
2 tablespoons smooth or chunky all-natural peanut butter
1 tablespoon soy sauce or tamari
2 teaspoons Asian chile-garlic paste or sambal oelek
3/4 teaspoon packed light brown sugar

For the stir-fry:

1 medium head Napa or Savoy cabbage (about 2 pounds)
2 medium carrots
2 tablespoons vegetable oil
Salt
1 teaspoon freshly squeezed lime juice
2 tablespoons coarsely chopped roasted peanuts (optional)
Steamed rice or cooked rice noodles, for serving

PREPARATION

For the sauce: Whisk all of the ingredients together in a medium bowl to combine.
For the stir-fry: Quarter the cabbage lengthwise, then cut the core out of each piece. Cut the cabbage crosswise into 1-inch-wide pieces. Wash and thoroughly dry the cabbage pieces. Peel the carrots and cut crosswise into 1/4-inch-thick rounds.
Heat the oil in a wok or large frying pan over medium-high heat until shimmering. Add the carrots and half of the cabbage and cook, stirring occasionally, until starting to wilt. Continue adding the cabbage and cooking it down until all of it is added. Season with salt and cook until all of the cabbage is starting to wilt and exudes water.
Reduce the heat to medium, add the sauce, and continue cooking, stirring occasionally, until the sauce thickens slightly (it will thin out when mixed with the cabbage liquid, then thicken to the texture of whole milk) and the cabbage is crisp-tender, about 3 minutes. Remove from the heat, add the lime juice, and stir to combine. Top with the roasted peanuts, if using, and serve immediately over steamed rice or cooked rice noodles.