Last share before winter break

There WILL be shares for you to pickup this Thursday, 12/19

The are NO SHARES the next two weeks, 12/26 and 1/2

this goes for Full Plate and Side Dish CSAs

All shares return 1/9/2024. Wishing you a wonderful rest of your year, thanks for eating your way through 2024 with us!

this week’s Full Plate veggies

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

• brussels sprouts - remembrance

• purple top turnips** - remembrance

• salad mix - remembrance

• swiss chard - remembrance

• garlic - stick and stone

• bruleé squash** (mini butternut variety) - stick and stone

• romanesco cauliflower (or broccoli*) - stick and stone

• adige medio radicchio (speckled variety) - stick and stone

• red napa cabbage - stick and stone

• rainbow carrots - stick and stone

• potatoes - hill side farm

• thyme - high ground gardens

*some boxes may get broccoli, most can expect Romanesco cauliflower

**last week’s boxes ultimately didn’t include these items , this week’s boxes will! (everyone got Rutabaga instead of turnips last week)

this week’s Fruit Bowl…

• Sundance Apples - Jackman Vineyards, Ithaca

• Braeburn Apples - Hurd Orchard, Holley, NY

• Asian Pears - Ontario Pear Orchard, Ontario, NY

• Cranberries - Old Earth Orchard, MA

• Black and Blue Stomp - Red Jacket, Geneva

• Spiced Apple Cider - Red Jacket, Geneva

  pasteurized, will last well in fridge

• Fresh Apple Cider - Jackman Orchard & Stick and Stone, Ithaca

  UV pasteurized, enjoy soon

updates from the farm & friends…

PAYMENT PLANNERS, MONTHLY PAYMENTS WERE DUE 12/15

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.

GOING AWAY FOR THE HOLIDAYS?

we are too! There will be no shares 12/26 or 1/2. If you’ll be away this Thursday, 12/19, consider gifting your share to a friend! Or reach out to have us donate it. We are not able to offer early pickup or swapping pickup locations. Safe travels & happy holidays :)

FINAL MARKETS OF THE SEASON

This week’s shares are the last of 2024, but there’s still a couple of chances to stock up on veggies from Stick and Stone before the year is done: first, at the Press Bay Holiday Market Thu 12/19 3-7pm and then, at the Ithaca Farmer’s Market this Saturday 10-2 (stick around for the Rutabaga Curl!)

GIVE THE GIFT OF FOOD ACCESS FOR THE HOLIDAYS

Give the gift of sustained access to fresh, local, organic produce and community connection! We invite folks with extra to give to contribute to our Subsidized CSA Fund this holiday season. Donate at the link above or mail a check to Full Plate at PO Box 6898, Ithaca, NY 14851, just note donation in the memo and we’ll deposit it to the subsidy account. 100% of funds raised will be directed to support low income households in our community seeking support to get their CSA share next summer.

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.

Caramelized Turnips w/ Capers, Lemon and Parsley

another perfect recipe for using lots o turnips! Or sub other roots you still have hanging around the fridge

• 2 pounds turnips or daikon/muu radish or kohlrabi

• 3 tablespoons olive oil

• Salt & pepper to taste

• 2 small garlic cloves, finely chopped

• 1 tablespoon capers, rinsed and roughly chopped

• Zest of ½ lemon

• 3 tablespoons flat-leaf parsley, roughly chopped

• Juice of ½ lemon, or to taste

PREPARATION - recipe via NYTimes

1. Peel turnips, halve lengthwise and slice into half-moons ¼-inch thick.

2. Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.

3. Season with salt and pepper, then transfer to an oven-proof serving dish. If not serving immediately, leave at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before reheating in a 400’ oven for 10 minutes.

4. To serve, mix garlic, capers, lemon zest and parsley; sprinkle over turnips. Drizzle with lemon juice.

Winter Squash Pasta

a from-memory recipe from Molly

• 1 T minced garlic

• 3 T Olive oil

• 1/4 C diced shallot

• 2 lbs butternut squash, peeled and diced

• 2 c diced tomato — canned, frozen or fresh

• 1/4 t crushed cayenne

• salt and pepper to taste

PREPARATION

• Boil salted water for pasta and cook pasta of your choice. Reserve 1/4 C pasta water when draining.

• While water is boiling/pasta is cooking… in a skillet, add oil, shallot and garlic and cook until transluscent, a couple of mins. Add squash, tomato, cayenne, salt and pepper and simmer, stirring occasionally, until squash is tender.

• Remove half of sauce mixture and blend until smooth, then return to mixture. Or just immersion blend until sauce is your deisred level of smooth vs. chunky.

• Serve over pasta (I recommend a sprinkling of grated Parmesan to top it off :)

More in-season inspiration…

• Enjoyed & shared by fellow members:

  • Turnips: Savory Chinese Turnip Pancakes and Turnip Cake

  • Carrots, garlic, shallot: North African Kale & Chickpea Soup

  • Swiss Chard: Swiss Chard Pancakes

• Potatoes: Classic Latkes

• Radicchio, carrots, thyme: Honey Glazed Carrots with Radicchio & Thyme

• Radicchio: 16 Stellar Ways to Use Radicchio

• Radicchio: Radicchio, Prune & Pork Belly Salad

• Napa Cabbage: Stir Fried Napa with Spicy Garlic Dressing

• Napa cabbage, carrot: Kimchi / Vegan Kimchi

• Brussels sprouts: Maple Glazed Brussels Sprouts, Balsamic Roasted Sprouts, Brussels with Bacon and Roasted Parmesan Sprouts

• Tip: Thyme will dry nicely! If you don’t use your whole bundle while fresh, remove the fried leaves from the stems and save for later use.