three more shares of gorgeous fall veggies

The final weeks of the share are always a whirlwind tour of our fall crops. So much beautiful variety to be squeezed into just a few weeks!

This fall has already been filled with gorgeous greens, abundant broccoli, and so many types of winter squash, more of all of that to come! We’re still holding onto a couple of summer standbys too; eggplant and peppers at the end of October?! Unfortunately some of our fall favorites like sweet potatoes and cauliflower are not overly abundant this growing season, but, as always, we’ll share whatever we can get with you. And that’s not all, a continuing tour of cabbages, rainbows of roots and beloved Brussels sprouts await you in the coming weeks, we hope you enjoy!

As always, as we dole all this goodness out, we’ll be squirreling lots of it away for the Winter CSA too, don’t forget to reserve your share of winter veggies, we’re 85% sold!

this week’s veggies

3 more shares including this week, last shares 11/8-11/11

• salad greens* - remembrance

• buttercup squash - remembrance - learn more about buttercup

• mermaid’s tale cabbage - remembrance

• lettuce - remembrance

• onions - remembrance

• broccoli - remembrance & stick and stone

• cooking greens* - rotating collards, kales, gailan, etc - stick and stone

• carrots - stick and stone

• scarlet turnips - stick and stone

• garlic - stick and stone

• red potatoes - three stone farm

ROTATING —————————————

• sweet peppers - remembrance

• eggplant - stick and stone

fruit bowl done for the season

Thank you for sharing in a season of fruity goodness, we hope to see you for the coming winter! And summer too!

preorder and pickup

CARROTS - from Remembrance Farm - pickup this week, 10/18-10/21

BEETS - from Remembrance Farm - pickup this week, 10/18-10/21

ONIONS - from Remembrance Farm - pickup this week, 10/18-10/21

GARLIC - from Stick and Stone Farm - pickup this week, 10/18-10/21

updates from the farm & friends…

Have you reserved your Winter Veggie CSA yet?

AND DON’T FORGET ABOUT THE SIDE DISH CSAS:

• BUTTERMILK BEAN HEIRLOOM BEANS (farm pickups)

• JENNY CREEK WINTER TULIPS (stick & stone, remembrance pickup)

• FINGER LAKES FRUIT BOWL (all pickups/delivery)

• REMEMBRANCE FARM DAIRY (farm pickups, mimi’s attic)

• OPEN SPACES EGGS - details coming soon (stick & stone)

IT’S TURKEY TIME! ORDER LOCALLY FROM:

• Open Spaces - PRE ORDER TURKEYS

  Organic feed + pasture, raised and butchered on-farm by Melissa Madden and a crew of wondrous humans. $7/lb, $30 deposit. Available 11/7 onward.

• Bluebird Dream Farm - PRE ORDER TURKEYS

  local, pastured, certified organic turkeys! As with the last few years, we’ll host a turkey pickup at Stick and Stone the week before Thanksgiving, time TBA. $8/lb, $20 deposit, size preference first come first reserved.

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.

Winter Squash Salad

• 1 medium winter squash

• 4 tbsp maple syrup

• 1 cup diced apples (original recipe calls for pomegranate)

• 3/4 cup Pepitas (pumpkin seeds)

• .5lb salad greens

PREPARATION

1. Preheat oven to 400° F. Using a sharp knife, carefully slice the squash in half. Scoop out seeds and scrape clean. Slice into ¾ inch thick rounds. Place on a parchment paper lined rimmed baking sheet. Do not let any pieces overlap.

2. Using a pastry brush, brush maple syrup over both sides of squash. Bake for 10-15 minutes until the bottom side of squash is nice and golden brown. Flip and bake for another 10-15 minutes. Brush with maple syrup a second time right after removing from oven. Set aside to cool.

3. While Squash is baking, whip up your favorite dressing!

4. Lightly dress greens, then sprinkle toppings on the bed of greens and enjoy!

Sauteed Greens

Fall greens are great cooked up into soups, bakes, or sauteed and enjoyed on their own!

• 1 bunch cooking greens (kale, chard, collards, tatsoi, you name it!)

• 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 (like Remembrance Farm Feta) , some toasted nuts or seeds, etc

More in-season inspiration…

• Potato, garlic, onion: Aloo Gobi

• Turnips, onion, potato: Silken Turnip & Potato Soup

• Carrots, garlic: Whole Roasted Carrots with Garlic

• Carrots: Cardamom-Pistachio Carrot Cake

• Winter squash, cabbage: Pasta with Cabbage, Winter Squash & Walnuts

• Winter squash, onion, greens: Winter Squash Risotto with Leeks and Greens

• Cooking greens: Kimchi Fried Rice with Extra Greens

• Potatoes, cabbage: Irish Potatoes & Cabbage (Colcannon)

• Another favorite Kimchi recipe shared by a fellow member!

U-Pick Gardens

AT STICK AND STONE FARM and THE YOUTH FARM PROJECT

u-pick gardens will be mowed in the near future to make way for cover crops that will enrich the soil into the coming seasons. We hope you enjoyed your time on the farms this season!