The Winter CSA Begins this week

veggies and all Side Dish CSAs will be available for pickup Thursday, 12/2. Thank you for joining us for another season of fresh, local, organic bounty, we couldn’t do what we do without you!

Please note: we maintain one listserv for all CSA Communications, receiving this message is not indicative of whether or not you have joined the Winter CSA. If you joined you should have received an email specific to your pickup location yesterday. Contact Molly with ?s

And it’s Giving Tuesday! What better way to kick off the share than sharing gratitude for some of our partners that help make our work possible…

HEALTHY FOOD FOR ALL

HFFA provides integral support making CSA shares accessible to all in our community, regardless of income. This year marks 15 years of HFFA’s subsidized CSA share program, a unique model that offers months of sustained access to fresh, nourishing food, and supports local farms too. See HFFA’s Giving Tuesday Newsletter.

We’re proud to say we had 125 HFFA supported memberships this year!

THE YOUTH FARM PROJECT

The Youth Farm is stewarding a more just, food sovereign future for our community. Their work provides hands-on learning, job training, food access and more.

In the Full Plate world, they are the generous hosts of our Saturday CSA pickups through the growing season, and the stewards of our bountiful u-pick.

this week’s Full Plate veggies

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

• winter salad mix - remembrance

• onions - remembrance

• kale - remembrance

• cauliflower - stick and stone

• carrots - stick and stone

• radishes - purple muu- stick and stone

• radicchio - round red/chioggia - stick and stone

• acorn squash - stick and stone

• garlic - stick and stone

• potatoes - three stone farm

this week’s Fruit Bowl

information about our partners’ growing practices is available here

• winecrisp apples - under the tree, brooktondale

• bosc pears - under the tree, brooktondale

• mutsu apples - black diamond, trumansburg

• jonagold apples - black diamond, trumansburg

• frozen strawberries - stick and stone, ithaca (organic)

• black & blue stomp - red jacket, geneva

• fresh apple cider - jackman vineyard, ithaca (organically grown)

this week’s Remembrance cheese

RFOC - Remembrance Farm Onion Chive - salty and savory, inspired by British Cotswold Cheese try on these homemade oat crackers, in scrambled eggs or melted on a sandwich

updates from the farm & friends…

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.

Stuffed Squash

this is a great template to make stuffed squash with whatever you have in your kitchen! Here are some more specific recipes: try lentil-pecan, or quinoa-cranberry

• 1 medium winter squash (about the size of a grapefruit or slightly larger), such as acorn, kabocha, red kuri, sweet dumpling, delicata, or spaghetti

• 2 to 3 cups filling (see below)

• Olive oil

• Salt & Freshly ground black pepper to taste

General amounts for filling — to equal 2-3 cups total per squash used…

• 1 medium onion, minced

• 1-2 cloves garlic, minced

• 1/2 to 1 cup protein — sausage, chicken, pork, tempeh, or baked tofu

• 1 to 2 cups vegetables — chopped or shredded roots, kale, cabbage,

• 1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans

• 1/2 cup shredded cheese (option, add some oil if omitting for moisture)

• 1 to 3 tsp herbs or spices

INSTRUCTIONS

1. Prepare the squash for roasting. Arrange a rack in the lower-middle position of the oven and heat to 375°F. Cut the squash in half from stem to root. Scoop out the seeds. Lather generously with olive oil & a sprinkling of salt & pepper

2. Roast the squash. Place the squash halves cut-side-down in a baking dish. Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash. While the squash is roasting, prepare the filling.

3. Prepare the filling. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.

4. Stuff the squash halves. Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it's fine to really stuff the wells/mound the filling on top.

5. Bake the stuffed squash halves until bubbly. Cover again with the foil. Roast until heated through and bubbly, 15 to 20 minutes. Top with extra cheese if desired and serve immediately

Sauteed Greens - a standby recipe for winter!

hearty winter greens are super versatile! They can be massaged and added to tender raw salads or cooked up into soups, bakes (like above) or sauteed and enjoyed all on their own!

• 1 bunch cooking greens (kale, chard, collards, tatsoi, etc)

• 1 small onion or shallot, minced

• 2 cloves garlic, minced

• 2T olive oil

• salt and pepper to taste

PREPARATION

1. Remove stems from greens and roughly chop

2. Once your greens are prepared, heat the garlic in olive oil over medium heat for about a minute. Add the onions or shallot and heat for another 1 to 2 minutes.

3. Add greens and heat, stirring occasionally, until tender—about 6 to 8 minutes for kale, a little less for chard or spinach, a little more for collards.

4. Finish it off to your liking: a sprinkling of salt & pepper, pepper flakes if you want some heat, crumbled cheese, some toasted nuts or seeds-you name it!

More in-season inspiration…

Some standby Radicchio inspiration:

1. Seared, charred or roasted with a balsamic drizzle

2. Salad with a citrusy dressing - this recipe also calls for carrots, onions & garlic

3. Embedded in flavorful risottos or pasta dishes

Cauliflower, kale, onion and garlic come together in this curry recipe

happy eating! enjoy your share ♡