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$$PLAIN_TEXT_PREVIEW$$
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Seasonal transitions are upon us! We’re savoring the final weeks of summer, all while embracing the gradual arrival of fall and planing for the coming winter bounty. We’re still bringing in tomatoes, peppers and even cucumbers from the high tunnels, and in a few weeks time those tunnels will begin transitioning into space for treasured winter greens. Meanwhile, the first winter squash is in the barn, as are the onions we’ll savor through the coming seasons, soon to be joined by all sorts other fall abundance—greens galore, carrots, beets, broccoli, cabbage and so much more. There’s 9 more weeks of shares to look forward to in the current season, and we hope you’ll join us for a weekly share of fresh, local goodness through the winter too!
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this week’s veggiessalad greens* - remembrance sweet peppers - remembrance tomatoes - remembrance & stick and stone sweet corn - stick and stone delicata squash - stick and stone cooking greens - collards - stick and stone onions - variety: ailsa craig - stick and stone garlic - stick and stone
ROTATING —————————————
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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 btwn field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
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this week’s fruit bowlyellow peaches - bittner singer golden supreme apples - bittner singer gala apples - hurd orchard
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this week’s Remembrance cheese
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preorder and pickupplease return your boxes from any bulk orders - we will reuse them!
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PRUNE PLUMS - for pickup this week 9/13-9/16 from Bittner Singer, Appleton
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SWEET CORN - for pickup this at Stick and Stone tomorrow, 9/13 - Organic, from Stick and Stone
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ROMA TOMATOES - for pickup this week 9/13-9/16 - Organic, from Stick and Stone - Last week for bulk orders
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SWEET PEPPERS - for pickup this week 9/13-9/16 - Organic, from Remembrance
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updates from the farm & friends…
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PAYMENT PLANNERS, PAYMENTS ARE DUE 9/15All payments are $120 ($59 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.
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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.
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Skillet Collards & Winter Squash from NYT
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1 cup barley (or other grain of choice) 1 quart water Salt to taste 2 tablespoons extra virgin olive oil 2 pounds winter squash, peeled and diced 1 generous bunch collard greens, stemmed, washed thoroughly in 2 changes of water and sliced crosswise in ribbons 2 garlic cloves, minced Freshly ground pepper 2 teaspoons slivered fresh sage (upick) Lemon juice to taste
PREPARATION Combine the barley and water in a medium saucepan, add salt to taste and bring to a boil. Reduce the heat and simmer 50 minutes to an hour (longer for purple barley), until the barley is tender. There should still be plenty of water in the pot. Place a strainer over a bowl and drain the barley. Measure out 1 cup of the cooking water. Transfer the barley to a serving bowl and keep warm. Heat 1 tablespoon of the oil over medium-high heat and sear the squash for 5 to 10 minutes, until it is lightly colored. Add the greens and cook, stirring, until they are wilted, about 5 minutes. Add the garlic, salt, pepper and sage and cook, stirring, for a couple of minutes, until the mixture is fragrant, then add the stock or barley water and bring to a simmer. Reduce the heat to low, cover and simmer 10 minutes, until the squash and greens are tender. Add lemon juice to taste, drizzle on the remaining olive oil, adjust seasoning and serve with the barley.
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More in-season inspiration…
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Delicata squash: roasted squash (known on the farm as smiley fries!) Delicata squash: Fig & Delicata Squash Salad Collards, garlic: Sauteed Collards Tomatoes, upick herbs: Herbed Tomato Tart Tomatoes, garlic, upick herbs: Triple Garlic Pasta with Oven-Dried Tomatoes Tomatoes, peppers, garlic, onion, upick herbs: Shakshuka Collards, garlic, onions, upick herbs: Green Shakshuka
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U-Pick Gardensopen 7 days/week during daylight hours. unlimited use, weed as you go. for Full Plate vegetable share members only. see more u-pick info and maps!
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Please use the u-pick with those that come to the field after you in mind (i.e. don’t take aaaall the ripe fruit you see) thank you!
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AT STICK AND STONE FARM ROADSIDE GARDEN: basil and sunflowers still lovely, pick now! CREEKSIDE GARDEN: Still so many beautiful Cutting flowers, plus wildflowers like tansy and queen annes lace all around the edges of the field. And find some ground cherries, tomatillos and hot peppers too. See detailed maps here BEHIND THE BARN: More flowers! Strawflower, scabiosa and more, right beside beds of okra and fun greens like perilla, amaranth, and molokhia. Cherry tomato and paste tomato plants are on their way out but there’s still time to gather up some ripe fruit and make a batch o’ sauce (but, if you are planning to can or freeze a big batch, please order paste tomatoes at the link above and use the u-pick with those that come to the field after you in mind). PERENNIAL BEDS: chives, garlic chives, bee balm, oregano, more!
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AT THE YOUTH FARM PROJECT MAIN GARDEN: Still loads of cutting flowers, basil, and perilla. And of course, cherry tomatoes, ground cherries, okra and hot peppers too. Paste tomato plants are on their way out but there’s still time to gather up some ripe fruit and make a batch o’ sauce (but, if you are planning to can or freeze a big batch, please order paste tomatoes at the link above and use the u-pick with those that come to the field after you in mind). PERENNIAL BEDS: sage, chives, thyme, bee balm and more carry on steadily
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