The annual re-sharing of the winter veggie guides

What a treat it is to have fridges full of fresh, local food on these snowy days!

this week’s Full Plate veggies

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

• salad greens- remembrance

• parsnips - remembrance

• winter squash - remembrance and stick and stone

  assorted buttercup, green magic, butternut

• tatsoi - stick and stone

• radicchio - stick and stone

• kohlrabi - stick and stone

• muu radish - stick and stone

• garlic - stick and stone

• shallots - stick and stone

• navy beans - buttermilk bean

this week’s Fruit Bowl

• off week, next fruit share next Thurs, 1/25

updates from the farm & friends…

PAYMENT PLANNERS, MONTHLY PAYMENTS WERE DUE 1/15

All payments are $110 ($58 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.

DON’T MISS OUT! RESERVE YOUR OPEN SPACES JANUARY-FEBRUARY EGG CSA

Open Spaces’ diverse flock produces a range of gorgeous brown and green eggs (pastured, organic feed). Available for pick up alongside your Full Plate CSA at Stick and Stone Farm. WINTER EGG CSA runs Jan 18th-Feb 29th. $6.50/dzn. Details on Open Spaces website

RETURN YOUR BOXES AND JARS TO YOUR PICKUP WEEKLY

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.

Roasted Roots with Tahini Dressing

• 4lbs mixed Root Vegetables, diced to uniform size - choose from carrots, parsnips, beets, turnips, potatoes, radishes, sweet potatoes, even winter squash or kohlrabi (even though they’re technically not roots ;)

• 1 small onion (or shallot), diced

• 2-3 cloves garlic, sliced

• 3-4 T olive oil

• salt and pepper to taste

• 2 cups chopped kale or other hearty greens

• cooked grain of choice (rice, quinoa, polenta, etc) - optional

• 1/3 cup tahini

• 3 T olive oil

• 1 T fresh lemon juice

• 1 garlic clove, minced

• salt & pepper to taste

• 2 T fresh parsley, chopped

• 2-3 tsp honey

• 5-6 T cold water

INSTRUCTIONS

• Roast Vegetables: Preheat oven to 425°F. Toss with olive oil, salt, and pepper on a large baking sheet. Spread evenly across the pan. Roast vegetables for 30-40 minutes, tossing occasionally. Once vegetables are roasted, toss together with the chopped kale and return to the warm oven for 1-2 minutes to wilt.

• Tahini Dressing: whisk together all dressing ingredients except for the water. Once they’re combined, whisk in the cold water somewhat slowly until desired creaminess level is reached. If the dressing seems to separate, continue whisking in additional cold water until it comes together.

• Serve roasted vegetables on top of grain (if desired) and top with tahini dressing. Garnish with chopped nuts or fresh herbs as desired.

Radicchio Melt

Based on this no-recipe recipe from the NY Times. It provides a base and invites you to improvise with your perfect ratios and favorite seasonings and condiments…

• radicchio

• garlic

• olive oil

• bread

• ham (or a veg friendly alternative)

• a good mustard

• cheese of choice

PREPARATION

1. cut the ham and radicchio into ribbons, then sauté the radicchio in a medium-hot sauté pan with a few glugs of olive oil and some chopped garlic until softened. Take the pan off the stove, add the ham and toss to combine.

2. slice the bread — you want two slices per person, whether you choose two open face toasts or a loaded up sandwich. Either way, slash some mustard onto the slices and toast in the oven with some cheese. Then, pile the warm radicchio and ham on top and enjoy (pairs great with a good wine)

More in-season inspiration…

• Navy Beans are a small white bean, great used in soups, chilis, or baked beans. Here are 20 Navy Bean Ideas

• Kohlrabi: Kohlrabi Bistro Salad, Marinated Kohlrabi, Kohlrabi Apple Slaw

• Parsnips: Here are 20 Parsnip Ideas - stews, salads, tarts, pasta and more!

• Parsnips, squash, shallots: Roasted Squash and Parsnip Soup

• Tatsoi, shallot, garlic: Spicy Stir Fried Tatsoi

• Tatsoi: Tatsoi Salad with Sesame Ginger Dressing

• Radicchio: Grilled Radicchio with Creamy Cheese

• Radicchio: Radicchio, Prune & Pork Belly Salad

• Radishes! A perfect vessel for a hummus or dip, a delightfully crunchy pickle, a good candidate for a root roast (or a crispy veggie chip if sliced thinly), or a compliment to a bed of salad greens or slaw

Veggie Spotlight: Kohlrabi