How has your season been? Your feedback helps us craft the best share we can. Share is now while it’s fresh in your mind (and your fridge ;)

this week’s Full Plate veggies

crops are our best estimate & may change a bit after harvest

2 more shares including this week! Last share next week, 3/2

• salad mix - remembrance

• kale - remembrance

• carrots - stick and stone

• turnip medley - stick and stone

• kohlrabi - stick and stone

• garlic - stick and stone

• onions - blue heron farm

• potatoes - hill side farm

• rojo chiquito beans - buttermilk bean

last winter Fruit Bowl

thank you for a wonderful winter! We hope to see you for the summer fruit sampler share (which is 75% sold!) - join here

• goldrush apples - jackman vineyard

• pink lady apples - headwater

• rome apples - bittner singer

• apricot stomp - red jacket

• apricot stomp - grape juice

• cherry jam - locally made with bittner singer tart cherries

• cranberries - old earth orchard

this week’s Remembrance cheese

The cheese this week is an ‘either-or’ week, choose ONE of the two cheeses:

• First option: Young Howda - a Gouda style cheese

• Second option: Sbrinz - a type of hard cheese from Switzerland, rubbed in olive oil, and aged for 11 months. It’s perfect for grating or enjoying on its own.

updates from the farm & friends…

LAST SHARES NEXT WEEK, RETURN BOXES AND JARS PLEASE

now is a great time to load up that stockpile of waxed boxes and/or dairy jars you’ve been accumulating and return them to your pickup site! Thank you for returning all boxes and jars we send you :)

SAVE YOUR SPACE IN THE SUMMER CSA!

Full Plate Veggie CSA, FLX Fruit Bowl, and Remembrance Yogurt, Milk and Cheese shares are on sale now. We’d love to see you all this summer!

We’re over 60% sold already!

Reserve your share of local, organic produce as fresh as it gets…

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.

Red Beans & Rice

• 1½pound dried red beans (preferably New Orleans Camelia brand)

• 1 pound Andouille sausage, sliced ½-inch thick (optional)

• 4tablespoons olive oil

• 6 garlic cloves, minced

• 2 medium onions, finely diced

• 1 large rib celery, finely diced

• 1 medium green bell pepper, chopped

• 1½ teaspoons black pepper

• ⅛ teaspoon cayenne pepper

• 2 teaspoons salt

• 3 bay leaves

• 2 teaspoons dried basil

• ¾teaspoon rubbed sage

• 1 cup chopped fresh parsley

• 1 bunch fresh green onions, chopped

• Cooked white long-grain rice, for serving

PREPARATION - via NYTimes

1. In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)

2. In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 mins.

3. Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.

4. Cook until beans are softened, about 1½ to 2 hours. Taste and adjust seasonings.

5. Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

Caramelized Turnips w/ Capers, Lemon and Parsley

another perfect recipe for using lots o turnips! you could also sub last week’s muu

• 3 pounds turnips or daikon/muu radish

• 3 tablespoons olive oil

• Salt & pepper to taste

• 2 small garlic cloves, finely chopped

• 1 tablespoon capers, rinsed and roughly chopped

• Zest of ½ lemon

• 3 tablespoons flat-leaf parsley, roughly chopped

• Juice of ½ lemon, or to taste

PREPARATION - recipe via NYTimes

1. Peel turnips, halve lengthwise and slice into half-moons ¼-inch thick.

2. Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.

3. Season with salt and pepper, then transfer to an oven-proof serving dish. If not serving immediately, leave at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before reheating in a 400’ oven for 10 minutes.

4. To serve, mix garlic, capers, lemon zest and parsley; sprinkle over turnips. Drizzle with lemon juice.

More in-season inspiration…

• Onion, potato: Spanish Torilla

• Kale, onion, garlic: Charred Kale & Onion Dip by Sara May (perfect with kohlrabi and carrot sticks for dipping!)

• Carrots: Carrot Cake Granola by Sara May

• Onions: French Onion Soup

• Kohlrabi, carrots, fruit bowl apples: Kohlrabi slaw

• Kohlrabi, kale, carrots: Kohlrabi salad

All about garlic

We grow A LOT, tens of thousands of heads. Even so, that could be gone in a blink given the number of kitchens we feed and the garlic love many of us have. So we dole them out one or two at a time so we can all enjoy this July goodness even now in February.

Why not grow more? Come springtime, we need space for all the other crops! And even if we had the space, we only have so many hands to harvest, cure, clean and trim each head with care, while also finding time to harvest other summer goodies. Plus, we need to save some of the harvest to plant for next year’s garlic!

We know many of you could use more garlic. And some of you tell us you could use less too. To us that means we’ve found a balance. Regardless of where you fall on this scale, we hope you can feel the whole year worth of tender growth and care in each head that lands in your kitchen, we saved it just for you ;)