Some beautiful purple tatsoi is headed your way in this week’s share!

this week’s Full Plate veggies

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

• lettuce mix - remembrance

• rutabaga - remembrance

• brussels sprouts - remembrance

• honeynut squash - stick and stone

• purple tatsoi - stick and stone

• cabbage - stick and stone

• carrots - stick and stone

• garlic - stick and stone

• onions - blue heron

• rosemary - high ground gardens

fruit bowl off week

• More fruit next week, 12/22 :)

this week’s Remembrance cheese

• Caraway Havarti

updates from the farm & friends…

REMINDER: RETURN YOUR BOXES!

Each week when you come to collect your fresh share, please leave your flattened box from the previous week at your pickup site. Wax boxes are NOT recyclable but ARE reusable and we want them back! Here’s a flattening how-to video :)

And if you get yogurt or milk, please return your glass jars too!

GOING AWAY FOR THE HOLIDAYS?

we are too ;) there will be no shares 12/29 or 1/5. If you’ll be away on 12/22 or another date, you have options!

• Have a friend or house-sitter pick up your share - no advance notice needed. a great way to introduce CSA to a friend!

• Hold your share and double up another week - you MUST email by Monday at 5pm to do this. (We cannot double shares later if you didn’t hold it in advance)

• Donate your share - just email us by Monday and we’ll take care of donation!

• *we cannot offer early pickup or swapping pickup locations

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.

Rosemary Roasted Rutabaga

• 1 pound Rutabaga, peeled and cut into 3/4-inch cubes

• 1/4 cup Diced onion

• 1 tbsp Chopped fresh rosemary

• 1 tbsp Olive oil

• 1/4 tsp salt

• 1/4 tsp Freshly ground pepper

• 1 tbsp Butter or ghee

PREPARATION

• Preheat oven to 400 F and place rack in middle position. Line a sheet pan with parchment paper.

• Toss cubed rutabaga with onion, olive oil, rosemary, salt, and pepper and spread onto the sheet pan in an even layer. Bake for 20-30 minutes or until fork tender.

• Heat a medium-large frying pan over medium heat. When hot, add the butter and swirl to coat the pan. Fry the rutabaga until browned.

Tatsoi Stir Fry

• 1 medium carrot, thinly sliced into matchsticks

• 1 medium watermelon radish, thinly sliced into matchsticks

• 1/2 small onion, thinly sliced

• 1 cup cabbage, thinly sliced

• 1 of tatsoi, chopped stems and leaves

• 6 large mushrooms, sliced

• 2 teaspoons cornstarch

• 1 tablespoon vegetable oil

• 1/2 cup cold water

• 3 tablespoons soy sauce

• 2 cloves minced garlic

PREPARATION

1. In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside.

2. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, mushrooms and garlic. Stir-fry until vegetables are tender.

3. Add the tatsoi and cover and cook until slightly wilted (about 1 min). Stir in soy sauce mixture; add to skillet.

4. Cook and stir until thickened.

5. Serve with rice if desired.

More in-season inspiration…

• Brussels sprouts: Balsamic Roasted Sprouts, Brussels with Bacon and Roasted Parmesan Sprouts are all winning recipes!

• Honeynut squash, carrots, garlic, onions: Savory Squash and Carrot Soup

• Cabbage, carrots, onion, garlic: Cabbage Soup

• Cabbage: Schwarma Roasted Cabbage or Caramelized Cabbage

• Tatsoi is a mild green similar to spinach, enjoy raw in salads or try it braised

• Honeynut squash can be used in any recipe calling for other winter squashes, it’s comparable to Buttnerut but a bit sweeter

Veggie Spotlight: Rutabaga