In honor of valentines day, we wanted to share one of our favorite ways to share the veggie love. Red Carrot hearts! A specialty from Lucy at Stick & Stone.

Cut a V shape down the length of your carrot. Use a peeler to shape the sides. Then slice horizontally into heart shaped medallions ♥

this week’s Full Plate veggies

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

• salad mix - remembrance

• celeriac - remembrance

• spinach - stick and stone

• red onions - rosso di milano - stick and stone

• red carrots - stick and stone

• golden turnips - stick and stone

• kohlrabi - stick and stone

• potatoes - hill side farm

• pinto beans - buttermilk bean

this week’s fruit bowl

• navel oranges - thorpes (A NYS farm with a citrus grove in florida!)

• melrose apples - bittner singer

• crispin (AKA mutsu) apples - bittner singer

• rubyfrost apples - headwater

• fresh apple cider - uv pasteurized - jackman vineyard

• black currant apple juice - red jacket

• raspberry apple juice - red jacket

this week’s Remembrance cheese

It’s a double cheese week! Each RF Cheese member should take one each of:

1. Caerphilly - crumbly and dense with flavor of a young cheddar. The rind is not meant to be eaten. Can be used to substitute for cheddar in many recipes or enjoyed on a cheeseboard with cider or a dry white wine.

2. Farmers Frying Cheese - a halloumi style cheese - fry it up in a pan and drizzle on some honey, have it on a skewer, or melt it in a new take on grilled cheese. Cheese is best when cooked.

updates from the farm & friends…

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 1/3 of the way to sold out 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.

Silken Turnip Soup

the perfect recipe for using lots of turnips! you could also sub kohlrabi or other roots :)

• 6 tablespoons unsalted butter

• 4 medium onions, thinly sliced

• 3 pounds turnips, peeled and thinly sliced

• 1 1/2 pounds baking potatoes, peeled and thinly sliced

• Salt

• 6 cups chicken stock or canned low-sodium broth

• 1/4 teaspoon freshly grated nutmeg

• 1/4 cup finely shredded basil, for garnish

DIRECTIONS

1. In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until tender, about 20 minutes.

2. Stir in the chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.

3. Working in batches, puree the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil before serving.

More in-season inspiration…

• Carrots, potatoes, celeriac: Pickle Soup! Shared by a fellow member with this note: It was SUPER YUM!  And even more delish a few days later.  A great recipe for using up winter roots.

• Kohlrabi: try it raw, either shredded into a salad or slaw, sliced up for eating with dips, or pickled. It keeps a really nice crunch when pickled. It’s also great roasted. Or try Sara May’s Brassica Egg and Cheese breakfast sandwich.

• Carrots, onions: Roasted Turnips with Carrots, Onions & Farro

• Turnips, spinach instead of kale: Orecchiette with Caramelized Turnips & Kale

• Turnips: Turnip Risotto

• Carrots: Carrot-Ginger Dressing

• Carrots: Moroccan Style Carrot Salad

• Carrots: Brazilian Carrot Cake

• Beans: Three Bean Chili

• Potatoes, onions: Sour Cream Smashed Potatoes with Crispy Shallots

Veggie ID for this week’s share…

1. Golden Turnip: Smooth golden root. Best enjoyed cooked, particularly roasted, braised, or sauteed with butter.

2. Celeriac: Textured brown root with great celery flavor. Perfect for soups or roasts. Also great grated into slaws.

3. Kohlrabi: large and green, with a refreshing, crunchy center. Peel and enjoy cooked or raw (in salads or slaws, or sliced up for dipping)