GET YOUR WINTER CSA(s)

One week since sign up opened and we are over 40% sold for the Winter CSA, we can’t thank you all enough for the support!

Want in on 12 weeks of fresh, local produce through the coldest months? Don’t delay, join today! Fresh greens, abundant roots, alliums, squash, potatoes, dry beans, ferments and so much more await. We look forward to sharing the harvests with you! The Winter CSA runs 12/5/24-3/6/25.

Winter Fruit Bowl and Remembrance Dairy Shares are on sale too ♥

this week’s fruit bowl

• Seedless Grapes - Matt Doyle Vineyard

• Prune Plums - Bittner-Singer, Appleton, NY

• Hosui Asian Pears (round, yellow, crisp & sweet ) - Ontario Pear, Ontario, NY

• St.Edmunds Russet Apples (round, yellow, soft & aromatic) - Black Diamond

• Honeycrisp Apples (red & green) - Hurd Orchard, Holley, NY

• European Pears (green, pear shaped) - Rosario Brothers Orchard, NY

this week’s Remembrance cheese

• Moon Rock - A Swiss Alpine style, washed with South Hill Cider. Grates well and is perfect for a cheeseboard.

• or choose - Feta - the crumbly salty classic - ltd availability, FCFS

preorder and pickup this week

MONTHLY SHARES THIS WEEK - HIGH GROUND HERBS, FOOD & FERMENTS!

ORGANIC ONIONS - Remembrance Farm — Pickup this week (9/18-9/21)

CONCORD & NIAGARA GRAPES — Mansfield Farm — Pickup this week (9/18-9/21)

FRESH BABY GINGER — Tree Gate Farm — Pickup first week of Oct. (10/3-10/6)

updates from the farm & friends…

TODAY!! SCREENING AND PANEL DISCUSSION OF “FOOD & COUNTRY” WITH CHAW FROM STICK AND STONE

• The film premiered at Sundance in January 2023 and will be in movie theaters and available on video on demand in October. WRFI has been selected to host one of just 12 community screenings across the country, and you’re invited! Stay after the screening for a discussion and talkback with panelists Christa Nunez of Khuba International, Denise O’Leary of Cafe Dewitt, Chaw Chang of Stick and Stone Farm, Jeff Bessmer of GreenStar Coop, and hosted by WRFI's Felix Teitelbaum. TODAY, 9/17 AT 7PM at Cinemapolis in Ithaca. Get your tickets here

MONTHLY SHARES THIS WEEK - HERBS, FERMENTS!

• two more rounds of these shares - this week and the third week in Oct.

PAYMENT PLANNERS, PAYMENTS WERE DUE 9/15

• All payments are $125 ($62 for HFFA members). Pay online here, pay via cash or check (to Full Plate Farms, PO Box 6898, Ithaca, NY 14851 or brought to your free choice pickup) or pay via EBT at GreenStar and send us a copy of your receipt. Find more payment plan info here. This should be your final payment for the Summer CSA, unless you are behind on pmts or have made alternate plans.

LEV KITCHEN AND OPEN SPACES BAR COMING TO THE FARM! - WEDS. 9/25, 4-7pm

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.

Pork & Greens Stuffed Squash

• 1 small pie pumpkin, 1 large acorn squash or 2 smaller squash

• 2 tablespoons soy sauce or tamari, divided 

• 1 tablespoon rice vinegar

• 1 teaspoon toasted sesame oil

• 1 teaspoon neutral oil

• 1 pound ground pork (or protein alternative like tempeh)

• 2 cloves garlic, finely minced

• 1 tablespoon freshly grated ginger

• 4 cups leafy greens, finely chopped

• Sesame seeds, for garnish (optional)

DIRECTIONS:

1. Preheat oven to 375°F. Halve squash and scoop out seeds. (Save for later to roast & have a snack!) They should stay comfortably upright on a flat surface. 

2. In a small bowl, whisk together 1 tablespoon soy sauce, rice vinegar and toasted sesame oil. Brush the insides of the squash halves with this mixture, allowing the excess to pool at the bottom of the cut squash.

3. Line a sheet tray with parchment paper and place the pumpkin halves, cut side down, on the sheet tray. (Some liquid will spill onto the sheet tray and that’s okay!) Roast until the halves are caramelized around the edges and a fork pokes easily through the flesh of the squash, 45-60 minutes.

4. While pumpkin is roasting, make the filling: heat neutral oil in a large pan until the surface begins to shimmer. Add ground pork, minced garlic and grated ginger. Cook, breaking up the pork with a spoon, until pork is cooked through. Add leafy greens and remaining tablespoon soy sauce and toss with pork mixture until leaves are wilted and tender. Remove from heat and taste, adjusting seasoning if necessary. 

5. When pumpkin halves are tender, remove from oven and very carefully turn them over. Fill cavities with pork mixture and return to the oven until just heated through, about 10 minutes. Depending on the size of your squash, you may have some pork mixture left over– it’s delicious over rice!

More in-season inspiration…

• Delicata squash: Fig & Delicata Squash Salad

• Delicata squash: roasted squash (known on the farm as smiley fries!)

• Tomatoes, peppers, shallot, upick herbs: Shakshuka

• Beans: Dry Friend Green Beans

• Sweet peppers: pepperonata

• Cooking greens: Wilted Asian Greens

• The best, easiest way to enjoy shishitos? Blistered! With some aioli for dippin’ - Shishitos are mostly mild with an occasional hot one in the mix

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only.

more u-pick info and detail maps are always available here! — Full of info from “where’s the basil” to “what pepper is this and will it burn my face off?” ;) Now is a great time to enjoy the abundance before the weather cools :)

AT STICK AND STONE FARM

BEHIND THE BARN: Still plenty of cutting flowers, perilla and cutting celery.

CREEKSIDE GARDEN (tucked behind the treeline, beside the perennial beds): Get your fill of tomatillos, cherry tomatoes, and paste tomatoes, they’re winding down for the fall. Still lots of peppers (many varieties! Mostly hot, some mild and flavorful, see detail maps for more info). Don’t miss walking to the back end of the garden to find Basil and Rosemary. And don’t forget to dig deep in those tomato plants!

AT THE YOUTH FARM PROJECT

THE MAIN GARDEN (atop the hill across the street from the barn, keep going past the fields of cover crop) has beautiful basil, perilla, flowers, paste tomatoes and cherry tomatoes and peppers too! Don’t forget to walk all the way to the back of the garden! SO much abundant basil and many gorgeous blooms await you

AT PRESS BAY COURT - the cutest lil Mini U-pick!

A handful of cherry tomatoes, a bit of basil and a smattering of flowers