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$$PLAIN_TEXT_PREVIEW$$
Winter Break is coming up!There WILL be shares for you to pickup this week, 12/21The are NO SHARES the next two weeks, 12/28 and 1/4this goes for Full Plate and Side Dish CSAs All shares return 1/11/2024. Wishing you a wonderful rest of your year! Thanks for eating your way through 2023 with us :)
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this week’s Full Plate veggies*crops are our best estimate & may change a bit after harvest brussels sprouts- remembrance salad greens - remembrance watermelon radish - remembrance rainbow carrots - remembrance starry night acorn squash - stick and stone collards - stick and stone red napa cabbage - stick and stone shallots - stick and stone garlic - stick and stone sweet potatoes - three stone farm
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this week’s Fruit BowlMutsu Apples - Bittner Singer, Appleton, NY Braeburn Apples - Hurd Orchard, Holley, NY Frozen Cherries - Bittner Singer, Appleton, NY Cranberries - Old Earth Orchard, MA Asian Pears - Ontario Pear, Ontario, NY Oranges - Thorpe’s Family Organic Farm A NYS farm with an Organic citrus grove in florida! Black and Blue Stomp - Red Jacket, Geneva, NY Spiced Cider - Red Jacket, Geneva, NY
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updates from the farm & friends…
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PAYMENT PLANNERS, MONTHLY PAYMENTS WERE DUE 12/15All 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. OPEN SPACES JANUARY-FEBRUARY EGG CSAOpen 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 PRESS BAY WINTER MARKETThursday 12/22 | 2-6pm | Stick and Stone Farm will be there loaded up with veggies! Last chance for veggies ‘till the new year. And there will be many more vendors, plus music, and the usual goodies from all the Press Bay businesses. Stop by! (Learn more here) GOING AWAY FOR THE HOLIDAYS?we are too ;) there will be no shares 12/28 or 1/4. If you’ll be away this Thursday, 12/21 consider gifting your share to a friend! We are not able to offer early pickup or swapping pickup locations. Safe travels and Happy holidays :)
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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.
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Squash & Sweet Potato Soup
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1 tablespoon canola oil 1 small onion, chopped (or shallot) 1 tablespoon minced fresh ginger 1 -2 cloves minced garlic 1 pound winter squash, peeled and diced 1 pound sweet potatoes, peeled and diced 1 pound carrots 6 cups water, chicken stock, or vegetable stock Salt to taste PREPARATION (recipe adapted from NYT) Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and garlic, stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
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More in-season inspiration…
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Watermelon 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 a cabbage slaw Try napa cabbage wraps! Whip up whatever filling sounds good to you, from roasted veggies to meat, the napa is a perfect, gently crunchy vessel. My favorite filling is ground beef with some tamari, garlic and lots of ginger. Carrots: Carrot Cake Granola by Sara May Carrots: Moroccan Style Carrot Salad Sweet potato: Sweet Potato Gnocchi Acorn Squash: Pork and Greens Stuffed Squash Napa cabbage, garlic, carrot, onion: Kimchi / Vegan Kimchi Brussels sprouts: Maple Glazed Brussels Sprouts, Balsamic Roasted Sprouts, Brussels with Bacon and Roasted Parmesan Sprouts
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Veggie Spotlight: Napa Cabbage
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Tender & mild Napa Cabbage is popularly used to make kimchi. It is great both raw (in salads, slaws and wraps) and cooked (braising, stewing, grilling, stir-frying, and boiling all work well), and it’s just a beautiful veggie! It is often cooked into noodle dishes or soups. We grow both red and green varieties. Napa cabbage is an excellent source of calcium, vitamins C and K, and antioxidants. |
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