A little birdie told me that Summer 2023 CSA sign up is already live on our website! Reserve your space today, before we officially open to the masses tomorrow :)
crops are our best estimate & may change a bit after harvest
arugula - remembrance
carrots - remembrance
watermelon radish - remembrance
red cabbage - stick and stone
purple tatsoi - stick and stone
golden beets - stick and stone
garlic - stick and stone
onions - blue heron farm*
sprouts - Clover, Alfalfa, Red lentils - dancing turtle
caraway sauerkraut - food and ferments
*a note on onions: we have noticed rotting in the center of some onions. We continue to sort extra diligently, but, unfortunately, it can be sneaky and not noticeable until cut open. We apologize in advance for any rot you find. The good news? The rest of the onion should be just fine to eat once visible rot is removed!
fruit bowl off week
BUT! we’re taking orders for organically grown navel oranges: 25lbs for $40! (about the size of a CSA box) pickup next week at Stick and Stone
Baby Bear - Camembert style. Gets even better if left out of the fridge for one hour before enjoying (as with most cheeses).
updates from the farm & friends…
ORDER BULK NAVEL ORANGES! 25lbs for $40
Thorpes Family Farm (a NYS farm) also has a citrus grove in Florida, and have brought some of their delicious citrus up north. It is not certified Organic, but the orchard has been organically managed for many years. Pickup next week at Stick and Stone.
due to supply chain shortages getting new milk or yogurt jars is tricky. 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!
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.
Root Veggie Burgers
1/4 cup sesame seeds
1/2 cup sunflower seeds
4 cups grated root vegetables
(original recipe calls for 2C each beets & carrots, but you can easily use up other assorted root veg with this recipe)
1/4 cup minced onion
2 large eggs, lightly beaten
1 cup cooked rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil
1/4 cup finely chopped parsley
3 tablespoons flour
2 tablespoons tamari
2 cloves garlic, finely chopped
1/4 teaspoon cayenne pepper
INSTRUCTIONS 1. Preheat oven to 350 degrees. Lightly grease a baking sheet. 2. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them until lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer to a small bowl. 3. Return the skillet to the heat and add the sunflower seeds. Stir them until lightly browned and fragrant, 3 to 5 minutes. Transfer them to the dish with the sesame seeds. 4. Combine the shredded roots and onion in a large bowl. Stir in the remaining ingredients (your hands work best here). Add cayenne and mix until thoroughly combined. 5. Using your hands, shape the mixture into patties and arrange them in rows on the baking sheet. 6. Bake the patties until brown around the edges, about 30 minutes. Unless they are very large and thick, it should not be necessary to turn them.
Serve alone, on top of a salad or on buns. Top with your favorite condiments
More in-season inspiration…
Watermelon Radishes! A perfect vessel for a hummus or dip, a delightfully crunchy pickle, a good candidate for a root roast (or a crispy veggie chip if sliced thinly), or a compliment to a bed of salad greens or a cabbage slaw
Tatsoi is a mild asian green with a mild flavor similar to spinach, delicious raw or cooked. Steamed, braised, sautéed, you name it! We grow and share both purple and green tatsoi.
Tatsoi is a good source of vitamins A and C, potassium and calcium
