As we mentioned last week, this “real” winter has taken its toll on the greens, limiting growth, intensifying animal pressure, and scorching many of the leaves. This week is no different as the consistently cold temps (and frozen high tunnel doors) will prevent us from being able to harvest greens. Once again we’ll turn to our trusty and hardy friend cabbage to add some green to this week’s share, alongside lots of other gorgeous winter veggies from our farms and beyond. It’s times like these when we’re especially grateful to be a Collective, with the partnership of many producers to support bringing variety into each share, even when mother nature presents some challenges (but hey, it is winter in New York, after all! This is to be expected.) Thanks to Hill Side Farm and Three Stone Farm for infusions of potatoes and sweet potatoes, to Food and Ferments for fermented goodies, and to Dancing Turtle and Buttermilk Bean for sprout and bean delights to round out this second half of the winter season! Just look at these bright & gorgeous Winter Harvest Ferments headed your way in this week’s shares:

this week’s Full Plate veggies

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

• cabbage - remembrance

• rutabagas - remembrance

• red onions - remembrance

• kohlrabi - stick and stone

• carrots - stick and stone

• beets - stick and stone

• sweet potatoes - three stone farm

• potatoes - hill side farm

• winter harvest ferment - food and ferments

Please remember to return your boxes, thank you!

last winter fruit bowl

• Organic goldrush apples - stick and stone farm, ithaca

• organically grown enterprise apples - jackman vineyard, ithaca

• grape apple juice - red jacket, geneva

• apricot stomp - red jacket, geneva

• raspberry OR blackberry jam - grandma hertzler’s kitchen, interlaken

thank you for a wonderful season! see you this summer!

updates from the farm & friends…

We’re hiring!

Full Plate is seeking a part time delivery driver for our Summer season. This position is one day a week on Thursdays, ensuring boxed shares get to all their destinations.

Stick and Stone is also hiring for two full time field crew positions. Learn more here.

Or… if you’d rather work extra super part time and get payment in veggies… check out our CSA Worktrade Opportunities

Summer CSA Sign up is open …and moving fast

We’re already 60% sold for the coming summer season (thank you!) and we’d love to see you there! Join today for 23 weeks of fresh, local, organic veggies!

And don’t forget about the returning member Earlybird Special! As a thank you for your ongoing support for our farms and community, we welcome all returning members who join and pay in full by 2/28 to choose one of the following:

• (a) Take $20 off the cost of your vegetable share

• (b) Pay it forward! Pay full price and we’ll automatically deposit $20 into the Subsidized CSA Fund on your behalf

Fingerlakes Fruit Bowl and Remembrance Farm Milk, Yogurt, and Cheese sign up is open now too!

Open Spaces Spring Egg CSA Sign up is open!

Our root cellars may be empty through the spring, but Open Spaces goofy, ranging, fierce chickens continue laying! Birds are day range on pasture and fed organic feed. Eggs are nest run (ungraded). $6.50/dzn. Weekly shares and choose-your-own schedule available. Pick up weekly at Stick and Stone Farm through the spring. Join here!

Thanks for returning your boxes & jars! Please keep it up!

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.

Skillet Veggie Pot Pie

adapted from this NYT recipe

• 2 tablespoons extra-virgin olive oil

• 1 leek or onion, finely chopped into ¼-inch pieces

• 2 garlic cloves, finely chopped

• 2 medium potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)

• 1.5-2 lbs root veggies, diced into 1/4 in pieces

• 1 cup frozen peas and or corn

• 1 ½teaspoons kosher salt

• Black pepper

• 2 tablespoons all-purpose flour, plus more for rolling

• 1 cup vegetable stock

• 8 ounces sour cream

• 1 bunch of chives, finely sliced (about ½ cup)

• 1 tablespoon Dijon mustard

• 1 cup grated Gruyère or other cheese of choice (about 3 ounces)

• 1 (14-ounce) sheet puff pastry, completely thawed

• 1 egg, beaten with 1 tablespoon of water

Preparation

1. Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.

2. Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek/onion, and garlic, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, roots and salt, then season with black pepper and stir. Cook, stirring occasionally, until veggies begin to soften, then add frozen veggies.

3. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.

4. On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.

5. Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

Beet Pate

recipe below is a favorite in Molly’s house, or try this recipe for Roasted Beet Pesto shared by a member!

3-4 beets
1 C walnuts
2-3 cloves garlic
half bunch cilantro or parsley
extra virgin olive oil - 1 tbsp if you're modest, but if you've got the good stuff it'll only add to the flavor.
salt and pepper to taste
optional: scoop of yogurt to make it creamy

PREPARATION
1. rub the beets in a small amount of olive oil, wrap up in foil, and roast them until they're easily poked by a fork, about 40 min. Usually I do about 400 but the beauty of roasting veggies is that you can experiment! You can throw in the garlic if you like it roasted! Maybe just 10-15 min.
2. Lightly toast the walnuts
3. Let the roasted beets cool. Peel them and cut ends, and cut beets into chunks
4. Put everything in a food processor! You can add the olive oil slowly so it helps coat everything. process! Eat with crackers, or honestly just with a spoon while you hover over your food processor.

More in-season inspiration…

• Kohlrabi, carrots: Roasted Vegetable & Kohlrabi Noodle Bowls

• Kohlrabi, carrots: Kohlrabi Salad

• Sweet potatoes: Sweet Potato & Spinach Pakoras

• Sweet potatoes, onion: Sweet Potato & Chickpea Stew

• Beets: Morning Glory Breakfast Cake

• Beets, rutabaga, carrot, potato, onion: Roasted Root Veggies

• Beets, onion: Roasted Beet Salad with Barley, Feta & Red Onion

• Rutabaga: Roasted Rutabaga with Brown Butter

• Carrots: Carrot-Ginger Dressing

• Cabbage: Cabbage Apple Ginger Kraut

• My favorite and far from exhaustive list of CABBAGE ideas! make cabbage wraps / a soup / roast it / sautee it / boil it / caramelize it / fry it / stir fry it / ferment it for sauerkraut / a slaw —creamy, vinegary, sweet, salty, so many slaw-ssibilities ;)