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Week 16 begins tomorrow, the first day of fall $$PLAIN_TEXT_PREVIEW$$
Winter CSA Sign Up is OPEN!Once again we are feeling so much CSA love from all of you, thank you! If you are thinking of signing up, we encourage you to save your spot soon. Feel free to reach out to me (Molly) with any questions or concerns. And if you are paying by check, feel free to bring it to your free choice pickup.
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this week’s Full Plate veggiessalad greens - remembrance onions - remembrance tomatoes - remembrance & stick and stone acorn squash - stick and stone cooking greens - stick and stone …..rotating dino kale, mustards, curly kale, broccoli raab, more! romano beans - stick and stone beets with greens - stick and stone …use beet greens in any recipe that calls for Swiss Chard! potatoes - three stone farm
ROTATING —————————————
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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
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Fruit Bowl this weekgrapes. matt doyle vineyards yellow peaches. bittner singer orchard, appleton gala apples. bittner singer orchard, appleton
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this week’s Remembrance cheese
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GARLIC - 2.5 lbs for $20 (15-20 heads) - organic - Stick and Stone - pickup this week
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LAST CALL FOR PLUMS - $22/peck (~12lbs) - from Bittner Singer - pickup NEXT week
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for any eager juicers… CONCORD GRAPE ORDERING COMING SOON!
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BLUEBIRD DREAM FARM TURKEY - pickup 11/22 3:30-6:30 & Stick and Stone 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. Reserve yours now on their website - size preference is first come, first served
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updates from the farm & friends…
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STONE BEND FARM @ STICK AND STONE FARM / HEALTHY FOOD FOR ALL FARM TO FOOD TRUCK FUNDRAISER 9/29Next Weds 9/29 we will have our 2nd and final F2FT Fundraiser of the year. Celebrate 15 years of Healthy Food For All and enjoy Featuring… beer from Buried Acorn Brewing, bread from Wide Awake Bakery, music from Lydia Garrison and veggies from our farms of course
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PAYMENT PLANNERS, PAYMENTS WERE DUE 9/15All 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
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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.
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1 large acorn squash, cut in half from stem to bottom and seeds removed 2 tbsp olive oil 2 shallots or 1 med onion, thinly sliced 4 cloves garlic, thinly sliced 1 1/2 cups or 1 can cooked beans (navy, garbanzo, great northern) or lentils 1 bunch cooking greens, thick stems removed and sliced into ribbons (collards, kale, broccoli raab, or other green of choice) 1-2 tbsp lemon juice (to taste) salt and freshly ground pepper, to taste parmesan & pepper flakes, for serving (optional)
PREPARATION Preheat your oven to 375 F. Coat the squash with olive oil and place face down on a baking sheet. Bake for 40-45 minutes, or until the edges of the squash are golden and the squash is tender when pierced with a fork. While the squash cooks, heat the oil in a large, roomy skillet over medium heat. Add the shallots and garlic. Cook for 3 mins, or until the onions are tender and clear. Stir in the beans. Next, stir in the greens. Cook, stirring often, until the greens are tender (about 5 mins). Add the lemon juice and salt and pepper. Taste and adjust seasoning as desired. To serve, stuff each squash half with the bean mixture. Top with a sprinkle of vegan parmesan, if desired. Recipe here.
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Tomato Braised Romano Beans
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1 Tbs. olive oil 1 cup very thinly sliced onion 3-4 cloves garlic, very thinly sliced lengthwise 1 lb. romano beans 3/4 cup dry white wine 1.5lbs tomatoes, diced 1-1/2 tsp. minced jarred hot cherry peppers; more to taste Kosher salt 2 Tbsp cold, unsalted butter, cut into 1/2-inch pieces
PREPARATION In a medium Dutch oven or other heavy-duty pot, heat the oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beans and cook, stirring occasionally, until the onion and garlic just begin to brown and the beans turn bright green, about 3 minutes. Add the wine, raise the heat to high, and cook, stirring occasionally, until the pot is almost dry and the wine is mostly evaporated, 6 to 7 minutes. Add the tomatoes, peppers, and 1 tsp. salt. Bring to a boil, then reduce to a simmer, breaking up larger tomato pieces with a spoon. Reduce the heat to low, cover with the lid slightly ajar, and cook, stirring occasionally, until the beans are tender, about 30 minutes. Remove from the heat, and stir in the butter until it melts. Season to taste with salt and serve.
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More in-season inspiration…
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This soup with beets & tomatoes was recommended by a member Click here for more info about Romano beans and some recipes too Roasted Potatoes with salt, oil and a healthy dose of minced parsley (or other upick herbs) is an easy side Tomatoes, onions and cilantro is fresh salsa waiting to be made Make use of onions, beets AND beet greens with this pasta. Beet greens can be used in any recipe that calls for Swiss Chard.
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open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps! This sunny September has kept the flowers, ground cherries, tomatillos and hot peppers going for now, but pick soon before cool weather sets in. Find a little pepper guide here. Herbs (especially parsley and select perennials like sage) are still harvestable too. at the Youth Farm… coming soon, another 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!
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