this week’s fruit bowl

• Concord Grapes (with seeds!) - Mansfield Farm

• Prune Plums - Bittner-Singer, Appleton, NY

• Bramley Apples - Black Diamond

• Jonamac/Lindamac Apples - Rosario Brothers Orchard, NY

this week’s Remembrance cheese

• Black Pepper Hap - Coated with black pepper and flavored with garlic

• or choose - Feta - the crumbly salty classic - ltd availability, FCFS

preorder and pickup this week

ORGANIC ONIONS - Remembrance Farm — Pickup this week (9/25-9/28)

CONCORD GRAPES — Mansfield Farm — Pickup this week (9/25-9/28)

FRESH BABY GINGER — Tree Gate Farm — Pickup NEXT week (10/3-10/6)

updates from the farm & friends…

PAYMENT PLANNERS, PAYMENTS WERE DUE 9/15

All payments are $125 ($62 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.

JOIN THE WINTER CSA! - Nearly 60% of shares are sold!

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.

Sauteed Greens

cooking greens are super versatile—add them to the mix in soups and casseroles, or let them shine on their own braised or sauteed

• 1 bunch cooking greens (kale, chard, collards, tatsoi, etc)

• 1 small onion or shallot, minced

• 2 cloves garlic, minced

• 2T olive oil

• salt and pepper to taste

• a splash of cider vinegar is also a great addition!

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, some toasted nuts or seeds-you name it!

Charred Greens & Onion Dip

• 1 small bunch kale or other greens such as chard (about 5 ounces)

• 1 large onion (about 9 ounces), peeled & cut into 1” slices

• 2 cloves garlic

• 3 tablespoons extra-virgin olive oil, divided

• 2 cups Greek yogurt (or Remembrance yogurt)

• The juice & zest of 1 lemon

• ¼ teaspoon smoked paprika

• Pinch cayenne powder

• Salt and pepper, to taste

DIRECTIONS:

• Prepare a grill for medium-high heat. Carefully wipe down grates with a lightly oiled paper towel. Working in batches, carefully grill kale leaves until just slightly charred, about 2-3 minutes per side. Grill onion slices until charred on the outside and soft in the middle, about 5 minutes per side.

• When kale is cool enough to handle, strip leaves from their stems and discard stems. Place leaves, garlic and 1 tablespoon olive oil in the bowl of a food processor. Pulse until kale leaves are finely minced. Roughly chop grilled onions and add to food processor with kale paste. Pulse until onions are finely chopped. 

• In a large bowl, combine kale-onion mixture, Greek yogurt, 1 tablespoon olive oil, lemon juice & zest and spices. Season with salt and pepper. Stir together and taste, adjusting salt levels if necessary. Allow to rest in the fridge for at least 1 hour or up to 3 days to let the flavors meld.

• To serve, drizzle remaining olive oil over dip and top with freshly cracked pepper. 

More in-season inspiration…

• Tomatoes, beets, onions: Heirloom Tomato, Beet and Red Onion Salad

• Beets, onions: Beetroot Thoran (South Indian Beet Stir-Fry)

• Beets, parsley, onions: Fall Garden Medley

• Potatoes, rosemary: Rosemary Roasted Potatoes

• Acorn squash: Roasted Acorn Squash & Harvest Salad

• Acorn squash, tomato, onion, garlic: Golden Acorn Squash Chili

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only.

more u-pick info and detail maps are always available here! — Full of info from “where’s the basil” to “what pepper is this and will it burn my face off?” ;) Now is a great time to enjoy the abundance before the weather cools :)

AT STICK AND STONE FARM

BEHIND THE BARN: Still plenty of cutting flowers, perilla and cutting celery.

CREEKSIDE GARDEN (tucked behind the treeline, beside the perennial beds): Get your fill of tomatillos, peppers, cherry tomatoes, and paste tomatoes, they’re winding down for the fall. Don’t miss walking to the back of the garden to find Basil and Rosemary.

AT THE YOUTH FARM PROJECT

THE MAIN GARDEN (atop the hill across the street from the barn, keep going past the fields of cover crop until you hit the hay bales): beautiful basil, perilla, and flowers! Still tome paste tomatoes, cherry tomatoes and peppers too! Don’t forget to walk all the way to the back of the garden!

AT PRESS BAY COURT - the cutest lil Mini U-pick!

A handful of cherry tomatoes, a bit of basil and a smattering of flowers