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Winter Notes from Remembrance Farm After a mild December, we certainly have experienced winter for real these last few weeks! Snow plowing, frozen pipes, tractors that won't start... but also brilliant sunny days, ice skating, and skiing. And the plants continue to impress with their resilience. Even when night temperatures fall below -10 degrees at night, a sunny day to follow perks up all the greens in our high tunnels and we can still harvest for you! And under the snow, kale is still alive and well, and once the snow melts we will start harvesting it again. The cows don't mind the cold as long as they have a dry place to sleep at night, and keep giving us delicious milk all winter. The first calf of the year, Tango, was born several weeks ago and is doing great. The humans on the farm spend our time washing roots, harvesting greens, packing shares and wholesale orders, caring for the cows, and of course planning for the upcoming season. There is plenty to do, but everything moves at a more relaxed pace in winter. Everything will speed up soon enough, but for now we try to savor the beauty of this season. -Nathaniel |
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this week’s Full Plate veggiescrops are our best estimate & may change a bit after harvest winter lettuce mix - remembrance hakurei turnips - remembrance tatsoi - stick and stone savoy cabbage - stick and stone red carrots ♥ - stick and stone celeriac (celery root) - stick and stone black turtle beans - Buttermilk Bean via Peter and Hanna Martens Farm potatoes - hill side farm
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Fruit Bowl off week Last fruit share next week, 2/17
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this week’s Remembrance cheeseThe ‘burg. Swiss-type cheese. Good on sandwiches, crackers, onion soup…
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updates from the farm & friends…
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Please return milk & yogurt jars weeklydue to supply chain shortages we cannot get new milk or yogurt jars. We are counting on jars being returned weekly (or once you’re finished) in order to pack the coming weeks’ shares. Thank you! And as always, please return your wax CSA boxes too!_________ Summer CSA Sign Up is OPEN for Full Plate, Fruit Bowl and Remembrance Dairy! Tell all your Lansing/Freeville Friends: we’ve added a 4th free choice pickup at Salt Point Brewing in Lansing! Fridays 4-6 :) Returning Member Earlybird Special thru 2/28We’re so grateful for the ongoing support of our returning members. Returning members paying in full in February can take $20 off the cost of a share OR forego your discount & we’ll donate $20 to Healthy Food For All. Feel free to drop checks off at Stick and Stone Farm or Remembrance Farm, or mail to PO Box 6898, Ithaca, NY 14851
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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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Silken Turnip & Potato Soupa recipe enjoyed and passed along by members :)
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4 medium onions, thinly sliced 6 tablespoons unsalted butter 2 pounds turnips, peeled and thinly sliced 2 pounds baking potatoes, peeled and thinly sliced Salt & pepper to taste 6 cups chicken stock or canned low-sodium broth 1/4 teaspoon freshly grated nutmeg 1/4 cup finely shredded basil, for garnish tip: try subbing some celeriac alongside the turnips & taters for flavor!
PREPARATION 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. 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. 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.
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4 garlic cloves, minced 2 teaspoons minced ginger ½ teaspoon red pepper flakes 1 star anise, broken in half 2 teaspoons soy sauce (more to taste) 2 tablespoons Shao Hsing rice wine or dry sherry 2 tablespoons peanut or canola oil 1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut into 1/8-inch shreds 1 medium carrot, cut into julienne Salt to taste 2 tablespoons minced chives, Chinese chives or cilantro
PREPARATION Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.
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More in-season inspiration…
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Celeriac or Celery Root is one of the most flavor packed roots we grow! It makes a great addition to soups & stews and veggie roasts too. Or try mashed celeriac I’ve been oohing and ahhing over these tatsoi, potato & caramelized onion enchiladas. These miso glazed turnips have brought out the turnip lover in several folks I know! Tatosi pairs perfectly sauteed with a little soy sauce, sesame, ginger and spice. Marinate & cook up some tofu in the same mix to make it a meal.
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Veggie spotlight - Celeriac / Celery Root
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Celeriac or Celery Root is a versatile, flavorful ingredient for soups, mashes, side dishes, and salads and more! Its funky look is feared by some, but those that have played around with this veg quickly fall in love with its flavorful flexibility. Raw it is popularly grated or spiralized and tossed into salads, grain bowls, or fruit salads. Cooked it is commonly roasted, mashed or subbed in as a potato alternative. Before using, just peel off the outer skin. Learn more Celery root is an excellent source of vitamin K, vitamin C, and phosphorus, which can help boost immunity within the body and promote heart health. The raw root is also a good source of vitamin B6, potassium, manganese, and fiber. Fun fact: it’s also one of the oldest recorded root veggies in recorded history, consumed by ancient Egyptians, Romans and Greeks who used the root for medicinal and religious purposes.
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