Notes from Remembrance Farm

This is the best time of year to be a vegetable farmer! I love these glorious fall days that are sunny but not too hot. As I walk the farm I'm surrounded by beautiful foliage contrasting with the deep green of healthy pastures. The pressure of spring and summer is gone, along with the endless lists of things to do for the growing crops. The crew can focus right now on the most rewarding task of the year: harvest. Abundant roots and greens, squash and brassicas fill the coolers to bursting. In the back of my mind I'm thinking also about preparing for winter, but we have a few more weeks before it becomes the main concern. For now we can just revel in the glory of autumn in the Finger Lakes! - Nathaniel

fruit bowl this week

2 fruit shares left including this week! last fruit share next week, 10/19-10/22

• kiwiberries - mansfield farm

• bosc pears - noto fruit farm

• cortland apples - bittner singer orchard

this week’s Remembrance cheese

• Halloumi - great for grilling or pan frying. It is in a brine so can be held for a bit but for those who are salt sensitive it needs to be at least rinsed. Very salt sensitive? May want to give it an hour soak in milk or water. Just remember to pat dry before seasoning and putting it on the grill or in the pan!

preorder and pickup

GREEN BEANS, KALES & OTHER COOKING GREENS available in bulk for all your freezing needs! Interested? Email stickandstonefarm@gmail.com for units & pricing

GINGER - pickup LATE OCTOBER, 10/26–10/29- Tree Gate Farm

updates from the farm & friends…

WINTER CSA SELLING FAST—JOIN NOW!

12 weeks of local, organic produce - support your farmers all year and keep your house well fed through the winter months—root veggies, fresh salad and cooking greens, onions, garlic, potatoes, sweet potatoes, winter squash, dry beans, sprouts, and ferments from local partners. Fingerlakes Fruit Bowl, Remembrance Farm Dairy and Buttermilk Bean offer winter shares too!

on our plates…

Recipes available on our website here. Send us your favorite recipes here!

Sweet Potato Chili

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 1 small cauliflower, chopped

• 2 sweet peppers, chopped

• 1 medium sweet potato, peeled and cut into 1⁄2-inch cubes

• Salt and freshly ground black pepper

• 4 garlic cloves, pressed or minced, or 1 heaping tablespoon of minced garlic

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon cayenne pepper (more or less to taste)

• 2 teaspoons unsweetened cocoa powder

• ¼ teaspoon ground cinnamon

• 1 large can (28 ounces) diced tomatoes, with their juices*

• 1 can (15 oz) black beans, rinsed and drained, or 1 ½ cups cooked black beans

• 1 can (15 oz) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans

• 2 cups vegetable broth

• Suggested garnishes: sour cream, grated cheese, thinly sliced green onions and/or chopped cilantro

INSTRUCTIONS (adapted from this Cookie and Kate recipe)

• In a 4-to-6 quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped vegetables (onion, peppers, cauliflower and sweet potatoes) and a sprinkle of salt and pepper. Cook, stirring occasionally, until the onions start turning translucent, about 3 to 5 minutes.

• Reduce the heat to medium-low. Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and another dash of salt and pepper) and liquid ingredients (tomatoes, beans and broth), and stir. Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 minutes to 1 hour.

• If you would like an even thicker consistency, use a potato masher to mash the chili until the texture suits your preferences. Season chili with salt and pepper to taste. Divide the chili into individual bowls, garnish as desired and serve.

More in-season inspiration…

• Eggplant, broccoli: Spicy Miso Eggplant & Broccoli Salad

• Pie pumpkin: pumpkin pie filling from scratch 

• Pie pumpkins will also keep well as fall decor for a little while if you’re not ready for pumpkin pie just yet ;)

• Green tomatoes: Fried Green Tomatoes — and find more ideas here!

• Hakurei Turnips: Miso Glazed Turnips

• Hakureis are also great raw! Try them on your salad or grated into slaws

• Sweet potatoes, kale, onion, garlic: Coconut Curried Kale & Sweet Potato

• Cauliflower, Sweet Potato, garlic, onion: Cauliflower, Sweet Potato Turmeric Soup

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!

AT STICK AND STONE FARM (see map)

Not much difference from last week…Parsley and perilla still look amazing on these chilly fall days, and they’ll probably hold on that way for a while :) Cherry tomatoes, paste tomatoes, are finishing up and hot peppers, tomatillos, & ground cherries are not far behind them. Flowers, including some sunflowers at the back end the creekside garden, are still hanging on! Beans are ready behind the barn: yellow and purple haricot verts, skinny french filet beans.

AT THE YOUTH FARM PROJECT (see map)

Same as last week…Tomatoes are mostly done at YFP, you may find a few sungolds. Husk cherries, basil, hot peppers, and tomatillos still trickling in for now, but also winding down. The good news? We think flowers and herbs like perilla and parsley will stick around here for a while too