How was your season?

From June greens to sweet summer tomatoes & peppers, to hearty fall brassicas and so so much more in between, we hope you enjoyed the bounty of this growing season. We’re grateful to be your farmers!

Your feedback helps us to cultivate the best CSA we can— the shares and the community. Please take a moment to share your experience while it’s fresh in your mind… then enjoy the final 2 weeks of shares heading your way!

P.S. Winter Shares are now 90% sold, reserve yours today!

this week’s veggies

last shares next week, 11/8-11/11!

• salad greens* - remembrance

• parsnips - remembrance

• beets (variety: cylindra) - remembrance

• onions - remembrance

• candystick delicata squash - stick and stone

• cooking greens* - rotating collards, kales, gailan, etc - stick and stone

• lettuce - stick and stone

• carrots - stick and stone

• sweet potatoes - three stone farm - The cloudy summer made them later than usual, but better late than never! We’re glad to squeeze in a round of these beloved veggies. If you’re craving more, bulk ordering is open below.

ROTATING —————————————

• kohlrabi - remembrance

• broccoli - remembrance & stick and stone

fruit bowl done for the season

Thank you for sharing in a season of fruity delights, just a few winter shares left!

preorder and pickup

SWEET POTATOES - from Three Stone Farm - pickup NEXT week, 11/8-11/11

Local sweet potatoes for the holidays! Three Stone Farm will have 'Orleans' sweet potato boxes (20 and 45lb) available at the last CSA distribution of the season (next week!). These delicious sweet potatoes are great for pies, casseroles, roasting, and more — and they'll store all winter, if you don't eat them first!

CARROTS - from Remembrance Farm - pickup this week

BEETS - from Remembrance Farm - pickup this week

ONIONS - from Remembrance Farm - pickup this week

updates from the farm & friends…

Have you reserved your Winter Veggie CSA yet?

AND DON’T FORGET ABOUT THE SIDE DISH CSAS:

• BUTTERMILK BEAN HEIRLOOM BEANS (farm pickups)

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

• FINGER LAKES FRUIT BOWL (all pickups/delivery)

• REMEMBRANCE FARM DAIRY (farm pickups, mimi’s attic)

• OPEN SPACES EGGS - details coming soon (stick & stone)

IT’S TURKEY TIME! ORDER LOCAL & ORGANIC FROM:

• Open Spaces - PRE ORDER TURKEYS

• Bluebird Dream Farm - PRE ORDER TURKEYS

on our plates…

Please 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.

Smoky Chickpea, Cabbage & Lentil Soup with Kale

• 2 tablespoons avocado or olive oil

• 1 medium yellow onion, small dice

• 2 medium carrots, diced

• ½ teaspoon smoked paprika

• 1 tablespoon fresh thyme leaves, minced

• 3 cloves of garlic, minced

• 2 tablespoons tomato paste

• sea salt and ground black pepper, to taste

• ¾ cup French OR brown lentils, rinsed

• 4 cups finely chopped green cabbage (about ½ small savoy/green cabbage)

• 1 15- oz can chickpeas, drained & rinsed (or 1 ½ cups cooked chickpeas)

• 1 28- oz can crushed tomatoes (I prefer fire-roasted)

• 6 cups vegetable stock

• 2 cups chopped cooking greens, lightly packed

• 2 teaspoons gluten-free tamari soy sauce

• 3-4 drops liquid smoke (optional)

• Optional, delicious things to add to this soup: chili flakes to taste, chopped rosemary (1 teaspoon), 1 chopped leek, chopped new potatoes (2 medium), chopped fennel (1 bulb)

PREPARATION:

• Heat a large, heavy-bottomed pot over medium heat. Once heated, pour in the oil. Add the onions and carrots to the pot and stir. The vegetables should sizzle, but just barely. Continue to saute until the onions are very soft and starting to break down, about 5 minutes. If vegetables brown too fast, lower the heat a bit.

• Add the paprika, thyme, and garlic to the pot and stir until fragrant, about 1 minute. Add tomato paste to the pot and continue to stir about 1 minute. Season everything with salt and pepper.

• Add the lentils, cabbage, and chickpeas to the pot and stir to coat in the spices and oil. Season everything again with salt and pepper. Add the crushed tomatoes and vegetable stock to the pot and stir.

• Place a lid on the pot and bring the soup to a boil. Once boiling, lower the heat to a simmer, remove the lid, and cook uncovered until lentils are tender, stirring occasionally, for about 25 minutes.

• Once the lentils are tender, stir in the chopped kale and bring the soup back up to a boil. Cook until kale is bright green and tender, about 1 minute. Stir in the tamari and liquid smoke (if using). Check the soup for seasoning and adjust if necessary. Serve the smoky chickpea, lentil, and cabbage soup hot!

More in-season inspiration…

• It’s CABBAGE season! So many lovely varieties, yet so little time! As we load you up with this fall staple, here’s a reminder of its myriad of uses… make cabbage wraps / a slaw / a soup / roast it / sautee it / boil it / caramelize it / fry it / stir fry it

• Squash, parsnips, sweet potatoes: Squash, Parsnip & Sweet Potato Soup

• Parsnips: Brown Butter Parsnip Puree

• Kohlrabi: Marinated Kohlrabi or Kohlrabi Bistro Salad

• Sweet potato, squash, onion: Slow Cooker Squash & Sweet Potato Soup

• Onion, garlic, winter squash (tip: add carrots and/or sweet potatoes with squash): Roasted Apple & Winter Squash Soup

• Beets, onion: Roasted Beet Salad with Barley, Feta & Red Onion