Join us for our Final Fall Events

celebrating 20 years of growing together as the Full Plate Farm Collective!

PUMPKIN CARVING & SEED SAVING WITH FRUITION SEEDS

Sunday October 13th, 2024 from noon-4 pm at the Youth Farm Project, 23 Nelson Rd. Pay what you can—100% of donations support Subsidized CSA Shares. Hosted by Full Plate in partnership with Fruition Seeds & the Ithaca Waldorf School

HARVEST PAIRING AT REMEMBRANCE FARM OCT 20th

This benefit event will offer guests a wine and cheese pairing handcrafted by chefs Jen & Stan of Just A Taste, wine pairings from Damiani Wine Cellars, and a farm tour with Nathaniel and Emily of Remembrance Farm. 100% of the nights profits will support Full Plate Subsidized CSA members. RSVP Required, reserve your tickets here!

this week’s fruit bowl

• Yoinashi Asian Pear - Onatrio Pear, Ontario, NY

• Melrose Apples - Bittner-Singer, Appleton, NY

• King David Apples - Black Diamond, Interlaken, NY

• Liberty Apples - Jackman Vineyard, Ithaca, NY

• Organic Apple Cider - Red Jacket Orchard, NY

this week’s Remembrance cheese

• Blu4U - a versatile blue cheese that is happily crumbled on a salad, eaten with crackers or sliced on a burger

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

preorder and pickup this week

ORGANIC GARLIC - Stick and Stone Farm — Pickup this week (10/2-10/5)

ORGANIC TOMATILLOS - Stick and Stone Farm — Pickup this week (10/2-10/5) — garlic AND tomatillos… salsa verde anyone?!

CONCORD GRAPES — Mansfield Farm — Pickup this week (10/2-10/5)

updates from the farm & friends…

RETURN YOUR BOXES AND JARS, PLEASE

Please flatten and return your waxed CSA boxes, fruit boxes, and any quart and pint containers you receive in your share. And please return your (clean!) milk and yogurt jars regularly too if you get a dairy share. Thank you for helping us keep waste and costs low!

WINTER CSA SELLING FAST, JOIN TODAY!

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.

Fried Green Tomatoes

• oil for frying

• 4 green tomatoes firm

• 2 eggs

• 1/4 cup milk

• 1 cup flour

• 1/2 cup cornmeal

• 1/2 cup breadcrumbs

• 2 Tablespoon grated parmesan (optional)

• salt, pepper and herbs (oregano, thyme, basil etc) to taste

PREPARATION

• In a medium size saucepan add the oil until it is about ½ inch up the sides of the pan. Heat to medium high heat. Slice the tomatoes ¼ inch thick.

• In a small bowl add the eggs and whisk. Add in the milk. In another small bowl add the flour, salt and pepper. In another small bowl add the cornmeal, bread crumbs, and cheese.

• Dip each tomato slice first in the eggs, then coat in the flour, and lastly the cornmeal mix. Add the tomatoes to the pan of oil and cook for 2-3 minutes until crispy and golden brown. Remove with a slotted spoon and let cool over a towel to absorb excess oil. Tip: serve with a creamy yogurt sauce or aioli.

Skillet Collards & Winter Squash from NYT

• 1 cup barley (or other grain of choice)

• 1 quart water

• Salt to taste

• 2 tablespoons extra virgin olive oil

• 2 pounds winter squash, peeled and diced

• 1 generous bunch collard greens, stemmed, washed thoroughly in 2 changes of water and sliced crosswise in ribbons

• 2 garlic cloves, minced

• Freshly ground pepper

• 2 teaspoons slivered fresh sage (upick)

• Lemon juice to taste

PREPARATION

1. Combine the barley and water in a medium saucepan, add salt to taste and bring to a boil. Reduce the heat and simmer 50 minutes to an hour (longer for purple barley), until the barley is tender. There should still be plenty of water in the pot. Place a strainer over a bowl and drain the barley. Measure out 1 cup of the cooking water. Transfer the barley to a serving bowl and keep warm.

2. Heat 1 tablespoon of the oil over medium-high heat and sear the squash for 5 to 10 minutes, until it is lightly colored. Add the greens and cook, stirring, until they are wilted, about 5 minutes. Add the garlic, salt, pepper and sage and cook, stirring, for a couple of minutes, until the mixture is fragrant, then add the stock or barley water and bring to a simmer. Reduce the heat to low, cover and simmer 10 minutes, until the squash and greens are tender. Add lemon juice to taste, drizzle on the remaining olive oil, adjust seasoning and serve with the barley.

More in-season inspiration…

• Carrots, sweet pepper, broccoli: Spicy Thai Carrot Noodles

• Cauliflower (and try subbing leeks for onion): Cauliflower Curry

• Collards, garlic: Sauteed Collards

• Tomatoes, upick herbs: Herbed Tomato Tart

• Tomatoes, peppers, garlic, onion, upick herbs: Shakshuka

• Collards, garlic, onions, upick herbs: Green Shakshuka

• 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 are good for more than frying! TryGreen Tomato Chutney, green tomato salsa, a green tomato and leek fritatta, or find a bunch more green tomato inspiration here.

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