Youth Farm Pancake Breakfast and Work Party this Sat!

This Saturday, 10/22, our friends & partners at the Youth Farm invite you to spend a little time on the farm when you stop by for CSA! They’ll be offering up hot cakes, hot drinks, and some veggies too. Suggested donation to benefit their farming and social justice education programs. And/or, get your hands dirty; join in on the work party and give back to the land that hosts us year after year. All are welcome, open to the public!

last fruit bowl this week!

thank you for a wonderful season, fruit friends! We look forward to feeding you this winter and/or next season :)

• kiwiberries - mansfield farm

• asian pears - ontario pear orchard

• organic golden delicious apples - hurd orchard

• florina querina apples - under the tree

• assorted fruit stomps - red jacket

this week’s Remembrance cheese

• Aged Jack

preorder and pickup

Coming soon… BEET, CARROT & SWEET POTATO bulk orders

GARLIC available a la carte at pickups this week

updates from the farm & friends…

LAST HERB and FERMENT SHARES THIS WEEK

ATTN: SWITCHEROOS!

If you find yourself regularly switching your pickup to a particular location, please email us (reply here) to let us know if you’d to be on a different list. This is SO SO SO helpful in making sure we bring enough food for everyone, and with record breaking 30+ households switching some days that isn’t always the easiest of tasks. Thank you so much!

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!

Pork and Greens Stuffed Squash

DIETARY INFO: gluten-free, contains soy & sesame. Contains meat (optional).

• Winter squash such as 1 small pumpkin, 1 large acorn squash, or 2 delicata

• 2 tablespoons soy sauce or tamari, divided 

• 1 tablespoon rice vinegar

• 1 teaspoon toasted sesame oil

• 1 teaspoon neutral oil

• 1 pound ground pork

• 2 cloves garlic, finely minced

• 1 tablespoon freshly grated ginger

• 4 cups leafy greens, finely chopped

• Sesame seeds, for garnish (optional)

DIRECTIONS:

1. Preheat oven to 375°F. Halve squash and scoop out seeds. (Save for later to roast & have a snack!) Slice off a small section on the “bottom” of the pumpkin halves so that they stay comfortably upright on a flat surface. 

2. In a small bowl, whisk together 1 tablespoon soy sauce, rice vinegar and toasted sesame oil. Brush the insides of the squash halves with this mixture, allowing the excess to pool at the bottom of the cut squash.

3. Line a sheet tray with parchment paper and place the pumpkin halves, cut side down, on the sheet tray. (Some liquid will spill onto the sheet tray and that’s okay!) Roast until the halves are caramelized around the edges and a fork pokes easily through the flesh of the squash, 45-60 minutes.

4. While pumpkin is roasting, make the filling: heat neutral oil in a large pan until the surface begins to shimmer. Add ground pork, minced garlic and grated ginger. Cook, breaking up the pork with a spoon, until pork is cooked through. Add leafy greens and remaining tablespoon soy sauce and toss with pork mixture until leaves are wilted and tender. Remove from heat and taste, adjusting seasoning if necessary. 

5. When pumpkin halves are tender, remove from oven and very carefully turn them over. Fill cavities with pork mixture and return to the oven until just heated through, about 10 minutes. Depending on the size of your squash, you may have some pork mixture left over– it’s delicious over rice!

More in-season inspiration…

• Kohlrabi, carrots: Kohlrabi Salad

• Kohlrabi, carrots: Roasted Vegetable Noodle Bowls

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

• Cauliflower, kale: Roasted Cauliflower & Kale Pasta

• Kale, beans: Easy Green Minestrone

• Cauliflower: Spicy Cauliflower-Red Lentil Burgers

• Savoy Cabbage: Irish Potatoes & Cabbage (Colcannon)

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)

I think the cooler days are here to stay. Get your fix of flowers and peppers this week while the plants are still producing. Parsley and perilla should stick around through the end (or close to it :) you may still find some beans behind the barn, and maybe some other late season treasures in the other gardens too

AT THE YOUTH FARM PROJECT (see map)

Fall is upon us! Enjoy the final weeks of hot peppers, flowers and herbs like perilla and parsley. The Youth Farm plans to clear the u-pick on 10/27-10/28