Join the Summer CSA

In just one week of sign up, the Summer CSA is 25% sold - we can’t thank you enough!

Treat yourself to a summer of abundance with weekly shares of local, organic veggies as fresh as they get. Your payment now helps our farms invest in your future food, from seeds to labor and everything in between, join us today:

Returning members paying in full by 2/29 get $20 off! Or, donate your discount to HFFA.

this week’s Full Plate veggies

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

• salad greens- remembrance

• parsnips - remembrance

• cabbage - stick and stone

• spinach - stick and stone

• shallots - stick and stone

• red carrots - stick and stone

• black turtle beans - buttermilk bean

• potatoes - russets - three stone farm

• clover sprouts - sweet and mild - dancing turtle

this week’s Fruit Bowl

• melrose apples - red - bittner singer orchard

• topaz apples- striped - bittner singer orchard

• pazazz apples - striped - bittner singer orchard

• organic goldrush apples - gold - bittner singer orchard

• organic enterprise apples - dark red - bittner singer orchard

• cranberries - old earth orchard

• raspberry juice - red jacket

• black currant juice - red jacket

updates from the farm & friends…

FOUR MORE SHARES!

(Including this week). Veggies, dairy and tulips go through 2/29. Fruit Bowl ends 2/22.

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.

Carrot Hearts

In honor of valentines day next week, we wanted to share one of our favorite ways to share the veggie love. Red Carrot hearts! A specialty from Lucy at Stick & Stone.

Cut a V shape down the length of your carrot. Use a peeler to shape the sides. Then slice horizontally into heart shaped medallions ♥

Pizzocheri With Cabbage, Potatoes and Sage

a NYTimes recipe recommended by a member

• ¾pound potatoes

• 12ounces fresh onion or shallot

• 2teaspoons olive oil

• 2tablespoons fresh sage

• 8ounces pizzocheri or Japanese soba noodles

• 9ounces cabbage

• 2ounces taleggio cheese

• 2ounces Parmigiano Reggiano

• ¾teaspoon salt (optional)

• Freshly ground black pepper

PREPARATION

1. Bring water for pasta to boil in covered pot.

2. Scrub potatoes and cut into one-inch cubes. Place in another pot, with water to cover. Bring to boil, covered, and cook for about 10 minutes.

3. Coarsely chop cabbage. Add to potatoes after they have cooked for five minutes. Cook together for five minutes.

4. Begin cooking pasta.

5. Coarsely chop onion. Saute in hot oil in nonstick skillet.

6. Wash, dry and chop sage. Add to onions and continue sauteeing until they are soft and begin to turn golden.

7. Cut taleggio into tiny pieces; coarsely grate Parmigiano.

8. When potatoes and cabbage are cooked, drain and stir into onions.

9. Drain pasta, reserving some of the cooking water. Stir pasta into potatoes and cabbage.

10. Stir in cheeses; add reserved water to thin; season with salt and pepper, and serve.

More in-season inspiration…

• While root veggies are in abundance this time of year, it’ll be a few months before they come back again. Preserve their perfect crunch and flavor with pickled root veggies

• Parsnips: Brown Butter, Radicchio and Parsnip Cake

• Parsnips, spinach, shallot: Creamed Spinach and Parsnips

• Cabbage, spinach: Cabbage & Lime Salad with Roasted Peanuts

• Cabbage, fruit bowl apples: Cabbage Apple Ginger Kraut

• Carrots: Carrot-Ginger Dressing

• Carrots: Moroccan Style Carrot Salad

• Beans: Three Bean Chili

• Beans: Easy Black Beans Recipe

• Potatoes, shallots: Sour Cream Smashed Potatoes with Crispy Shallots

Veggie Spotlight: Parsnips