Left: the 2024 Stick and Stone Farm crew. Right: the 2024 Remembrance Farm Crew

Last Shares this week

Thank you all for joining us this season! Growing food and community together for 20 years is no small feat and we couldn’t have done it without all of you. We’re grateful to be your farmers and look forward to sharing the harvest with you next season and beyond—enjoy your last shares this week!

preorder and pickup THIS week

ONIONS - Pickup this week. Organic from Remembrance Farm

CARROTS - Pickup this week. Organic from Remembrance Farm

BEETS - Pickup this week. Organic from Remembrance Farm

pickup this week

SWEET POTATOES - for folks who ordered last week from Three Stone Farm

LAMB, PORK, AND CHICKEN - for folks who ordered last week from Outryder

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!

updates from the farm & friends…

WINTER VEGGIE SHARES ARE SOLD OUT…

• We welcome you to join the waitlist here

DON’T MISS OUT ON THE SIDE DISH CSAS:

• BUTTERMILK BEAN HEIRLOOM BEANS (farm pickups)

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

• 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 - details TBA

• WOODPEPPER BREAD - details TBA

RETURN YOUR BOXES AND JARS

The last week is upon us! Please be sure to return any stockpiles of produce boxes and/or Remembrance Dairy jars to your pickup site this week. Thank you!

IT’S TURKEY TIME! PRE-ORDER LOCALLY FROM:

• 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.

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.

Kimchi

Roasted Roots

• 2-3 pounds root vegetables, such as carrots, parsnips, radishes, turnips, sweet potatoes, beets

• 1 small red onion

• 2-3 cloves garlic

• 1/4 cup olive oil

• 1 1/2 teaspoons kosher salt

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons coarsely chopped fresh rosemary leaves

• Tip: a light drizzle of maple syrup or honey is also a delicious touch

PREPARATION

1. Arrange a rack in the middle of the oven and heat the oven to 425°F.

2. Peel 3 pounds root vegetables, if desired, then cut them into rough 1-inch chunks. Cut 1 small red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.

3. Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons coarsely chopped rosemary leaves.

4. Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.

More in-season inspiration…

• Brussels Sprouts: Shaved Brussels Sprouts with Whole Grain Mustard Sauce

• Broccoli, garlic: Broccoli Pesto

• Parsnips: Brown Butter Parsnip Puree

• Spinach, parsnips, onion: Creamed Spinach and Parsnips

• Napa cabbage: Napa Cabbage Wedge Salad with Apples and Buttermilk Dressing

• Napa cabbage, carrots: Vegan Stir-Fried Cabbage in Peanut Sauce

• Winter Squash, cooking greens, garlic: Winter Squash and Spinach Pasta Bake

• Fermented Ginger Carrots (or watch video) with member and integrated dietician and nutritionist Erin Harner

Reminder that you can always find general recipe inspiration under Member Resources—check out the Recipes and Past Newsletters pages!