Week 5 (not 6!) - CSA is back!

clearly I didn’t have enough coffee this morning ;) a few of quick corrections below:

this is week 5 of the CSA, not 6! 7 more weeks of deliciousness!
payments are due by this Sunday 1/15, for anyone on an installment plan. See details and/or pay online here. All payments are $110 ($58 for HFFA members)
lastly, the fruit farmer names we’re a bit shuffled, they’re all corrected below :)

Sorry to bombard the inbox, have a lovely rest of your Tuesday!

We’re Back! All shares return this Thursday, 1/12/2022.

On the farm, the new year means it’s time to dream of warmer days and crops to come. Enjoy some pics of our summer daydreams on this grey January day :) We hope to have Summer CSA sign up open on February 1st!

this week’s Full Plate veggies

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

carrots - remembrance
tendersweet cabbage - remembrance
curly kale - stick and stone & remembrance
spinach - stick and stone
radicchio - stick and stone
honeynut squash - stick and stone
mixed baby beets - mostly chioggia, some red - stick and stone
onions - blue heron farm
potatoes - three stone farm

Find your pickup details

this week’s fruit bowl

Cameo Apples - Bittner Singer
King David Apples - Black Diamond
Sundance Apples - Jackman Vineyard
Frozen Blueberries - Grindstone Farm
Strawberry Juice - Red Jacket
Cranberry Juice - Red Jacket

this week’s Remembrance cheese

Feta - just the best feta around. you know what to do!

updates from the farm & friends…

PAYMENT PLANNERS, PAYMENTS DUE 1/15

All payments are $110 ($58 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. These are the final payments for the Winter CSA unless you have an outstanding balance

REMEMBRANCE FARM GROUND BEEF FOR SALE

Remembrance Farm is offering up ground beef from a bull raised on our Organic/biodynamic farm. The meat has great grass-fed flavor and is quite lean for ground beef. Pickup will be 1/26, or an alternate date can be arranged case-by-case.

Order Ground Beef

GROUNDSWELL INCUBATOR FARM APPLICATIONS OPEN

Do you know someone looking forward to starting farming? Start-up costs and land access are one of the biggest obstacles for beginning farmers. Through the Incubator Farm Program, they provide new farmers with land, farm facilities, technical training, and one-on-one guidance. Visit our FAQ for more info and apply by January 31st.

REMINDER: RETURN YOUR BOXES!

Each week when you come to collect your fresh share, please leave your flattened box from the previous week at your pickup site. Wax boxes are NOT recyclable but ARE reusable and we want them back! Here’s a flattening how-to video :) And if you get yogurt or milk, please return your glass jars too!

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.

Roasted Beet Salad with Barley, Feta, and Onion

1 cup dry pearl barley
4 medium beets, tops removed
1/2 large red onion (about 1 cup), minced and soaked in cold water for 1/2 hour
1/2 block of feta (about 4 ounces), cut into small squares or crumbled
4-5 scallions, sliced into fine rounds
1 1/2 Tablespoons lemon juice
1 Tablespoon Extra-Virgin Olive Oil
salt and pepper to taste
extra sliced scallions for garnish

PREPARATION

1) Heat the oven to 450-degrees.
2) Loosely wrap the beets in tin foil and roast in the oven until they are just fork tender–30 – 45 minutes. Peel and dice the beets into small cubes.
3) Meanwhile, bring 3 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is al dente, about 30 minutes. If there is extra liquid in the pot, drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use.
4) Drain the red onion.
5) Combine barley, beets, red onion, feta, and scallions in a large mixing bowl. Sprinkle the lemon juice and olive oil over the top and toss to coat.

Apple & Ham Dutch Baby

This one goes out to all the fruit bowl members!

By Sara May. Dietary Info: contains gluten*, dairy*, meat* and eggs (*=optional)

Dutch babies are fluffy, baked pancakes that support a variety of inclusions. Here I’ve come up with a sweet and savory mix of apples and ham, but if you don’t eat meat feel free to omit the ham. I have found that dutch babies work very well with gluten-free flour and plant-based milk and butter, but sadly have not found a good replacement for eggs. This recipe requires an 8” oven-proof skillet: cast iron is best, but any skillet that is oven-proof with relatively high sides will work.

3 large eggs
½ cup all-purpose flour (substitute gluten-free all-purpose flour)
½ teaspoon kosher salt
½ teaspoon dried thyme
¼ teaspoon smoked paprika
1 tablespoon maple syrup, plus more for serving
½ cup whole milk (substitute dairy-free milk)
4 tablespoons unsalted butter (substitute dairy-free butter)
1 apple, cut into small pieces
½ cup ham, cut into small cubes (optional)
¼ cup shredded gruyere or cheddar cheese (optional)

DIRECTIONS:

Preheat oven to 425°F. In this order, place ingredients in the basin of a blender: eggs, flour, sugar, salt, vanilla, buttermilk. Blend on high for 1 minute. Scrape down sides of blender to incorporate any dry bits and blend for 30 seconds more. Set mixture aside.
Place the 4 tablespoons butter in an 8” cast iron skillet and put in the preheated oven until just melted. Don’t walk away at this point– the butter goes from melted to burnt in an instant!
Once your butter has melted, carefully remove skillet from the oven. Add the cut apple and ham to the skillet and, working quickly, use a spatula to spread them out in an even layer across the bottom of the skillet. Pour the batter over, sprinkle cheese on top and place skillet on the bottom rack of the oven.
Bake for 25 minutes. After 25 minutes, reduce oven heat to 300 degrees Fahrenheit and move dutch baby to the top shelf of the oven. Cook for 5 minutes more, or until dutch baby is very puffy and browned around the edges.
Remove from oven and serve immediately. The dutch baby will deflate a bit as it cools. Serve with maple syrup and hot sauce.

Veggie Spotlight: Radicchio

In addition to being an Italian staple, we hear Radicchio is the new trendy new veggie on the west coast! We’re proud to say we’ve been growing it since before it was cool ;)

Radicchio can be eaten fresh or raw. When raw, it has a bitter flavor that can be a great addition to a salad mix and pairs well with sweet, citrusy or creamy dressings. It can also be chopped and sautéed or halved and grilled, which will bring out a bit more sweetness. It is high in zinc, copper, and vitamin K.