A look inside the high tunnels at Stick and Stone and Remembrance where summer crops have been removed and greens to feed you through the winter are going in!

Did we mention we have 5 new high tunnel greenhouses on our farms this season? 2 at Stick and Stone, 3 at Remembrance.

More tunnels = more winter greens. First dibs go to CSA members…

this week’s Full Plate veggies

• salad greens - remembrance

• carrots - remembrance

• badger flame beets - remembrance

• sweet peppers - remembrance

• broccoli raab & other flowering brassicas - stick and stone

• beans - stick and stone

  rotating Romano and Dragon Tongue

• garlic - stick and stone

ROTATING —————————————

• green tomatoes - remembrance & stick and stone

• tomatoes - remembrance

• onions - remembrance & blue heron farm

• leeks - groundswell incubator farms

• cauliflower - stick and stone

• kohlrabi - stick and stone

crops are our best estimate & may change a bit after harvest. rotating means harvest will be enough for some, but not all locations this week; we’ll get each crop everywhere soon! salad greens rotate between field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi

Fruit Bowl this week

3 shares remaining, including this week! Last fruit bowl 10/20-10/23

• kiwiberries. mansfield farm

• liberty apples. jackman vineyard

• assorted apples. under the tree and bittner singer

this week’s Remembrance cheese

• Halloumi - most often enjoyed fried or grilled. Here's a bit more more about it

preorder & pickup

CONCORD GRAPES - $10/peck - from Matt Doyle Vineyard - pickup THIS WEEK

KIWIBERRIES - $25/6lbs - from Mansfield Farm - pickup NEXT WEEK

GARLIC - 2.5 lbs for $20 - organic - Stick and Stone - pickup THIS WEEK

RED EMBER CAYENNE PEPPERS - last chance - 5 lbs for $35 - organic - Remembrance - pickup THIS WEEK These cayenne variety peppers have exceptional flavor & make wonderful hot sauce! Or, dry them for winter cooking

GINGER & TURMERIC - Tree Gate Farm/Shagbark Gardens - pickup 10/27-10/30

TURKEYS - Organic, pasture raised at Bluebird Dream Farm - pickup 11/22

updates from the farm & friends…

SAVE YOUR SPOT IN THE WINTER CSA

Our 12 week winter vegetable shares are getting scooped up fast, join soon if you plan to! Finger Lakes Fruit Bowl and Remembrance Farm Dairy shares are also available for purchase on our website now in one easy checkout and payment. Questions? Email Molly at or call her at 607-379-2866

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.

Carrot & Beet Tacos

a favorite fast meal from Molly’s kitchen

• 4-5 carrots, shredded

• 1-2 beets, shredded

• 1 medium onion, thinly sliced

• 2-3 cloves garlic, minced

• 1 sweet pepper, thinly sliced

• 1 u-pick hot pepper, minced

• 2 T olive oil

• 2 T maple syrup

• salt to taste

• some combo of paprika, chili powder, cumin, whatever else you like to taste

• optional: chorizo or soyrizo, crumbled and cooked

PREPARATION

Add oil, onion, garlic and some salt to a skillet and cook over medium heat until fragrant and translucent

Add the rest of the veggies and spices and mix. Let cook over medium heat, stirring occasionally, for about 10-15 minutes. Add in maple syrup and cooked chorizo/soyrizo and cook for a few more minutes. Adjust any seasonings now.

Serve with all your favorite taco accoutrements! A sprinkling of salad greens, a dollop of yogurt, you fill in the blank…

Curried Kohlrabi & Beans

• 1 Kohlrabi

• 2 small potatoes (optional)

• 2–3 handful fresh beans

• 1/2 teaspoon Turmeric (add more if you wish!)

• 1–2 Tbsp fresh green coriander (substitute 1 tsp dry seeds or 1/2 tsp powder)

• 1/2 tsp chili powder (or more to your taste!)

• 1/2 tsp garam masala or curry powder (or more to your taste!)

• 2–3 tsp ghee (or other oil of choice)

• 3–4 cloves garlic

• 1/2 onion

• Salt and pepper to taste

INSTRUCTIONS

1. Mince the garlic and finely chop the red onion. Slice the beans into 1-2” segments. Cube potatoes and peel Kohlrabi

2. Add all chopped and prepared vegetables to a roasting pan. Toss with oil and spices and green coriander.

3. Roast in preheated over for about 30-35 minutes at 375 F or until potatoes are cooked through. You may toss all the vegetables at half way point.

4. Top with cilantro and serve hot as a side. Recipe here

More in-season inspiration…

Green tomatoes are good for : frying (of course), making a hearty end of season pasta sauce making (also with garlic and onion), making salsa, and more!

Kohlrabi’s crisp crunch is perfect for slaws! Like this spicy one or this sweet one

Romano beans and Dragon Tongue beans can be cooked just like green beans (with some extra time to tackle their larger size) - no shelling necessary!

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!

AT STICK AND STONE FARM + THE YOUTH FARM PROJECT

Our steady fall picking friends flowers and parsley are still bountiful. Hot peppers going for now, but best picked sooner than later. You may even find a handful of tomatillos or ground cherries hanging on. Find a little pepper guide here.

And at the Youth Farm… another planting of dill and cilantro are peeking through the weeds ;)

Tip: each u-pick garden may have a slightly different assortment of flowers and hot peppers, if you’ve only been to one garden this year, check out the other!