Left and right: roots at last! Center: freshly harvested cabbage at Stick and Stone

Notes from Remembrance Farm

It is a little strange to have hot sunny days here at the end of October, but we'll take it! We have finally had enough cold nights for flavor to develop in our root crops so now we are harvesting in earnest to prepare for the winter season. The warm dry weather is making the harvest go really quickly and smoothly. Unlike most years we are not driving through muddy fields, and cleaner veggies going into storage means less work washing them in the winter too! Of course in New York the weather could flip at any moment, but we are well on our way to finishing the harvest in record time. 

We had a wonderful Harvest Pairing event here last weekend - many thanks to all who came out to taste some great food and wine and support our subsidized share program. It really means a lot that we can provide access to good healthy food for so many families who would otherwise be unable to afford a CSA share. And a huge thank you is due to all our members for supporting our farms for so long. After 20 years these relationships - among the farmers, workers, community members, and the land itself - are only growing deeper and richer. Here's to the next 20 years!

-Nathaniel at Rememabrance Farm

ok ok, so this note was written before this afternoon’s downpour, but hey, we’ll take some rain too ;)

this week’s Remembrance cheese

2 more shares including this week, last shares next week!

• Cheese Curds - choose from plain or black pepper garlic

• OR - Feta - the crumbly, salty classic - ltd availability FCFS

preorder and pickup THIS week

ONIONS - Pickup this week. Organic from Remembrance Farm

CARROTS - Pickup this week. Organic from Remembrance Farm

BEETS - Pickup this week. Organic from Remembrance Farm

preorder this week, for pickup NEXT week

SWEET POTATOES - Pickup NEXT week. Organic from Three Stone Farm

LAMB, PORK, AND CHICKEN - Pickup NEXT week. From Outryder Farm

updates from the farm & friends…

SHARE YOUR SUMMER CSA EXPERIENCE

Your feedback helps us craft the best balanced share to serve the many unique households we feed—both in the food we grow and the community we cultivate. Let us know how your season was!

THE WINTER CSA IS SELLING FASTER THAN EVER, JOIN TODAY, ONLY A FEW SHARES LEFT!

12 weeks of fresh, local produce through the coldest months. Fresh greens, abundant roots, alliums, squash, potatoes, dry beans, ferments and so much more await. The Winter CSA runs 12/5/24-3/6/25. JOIN TODAY!

AND DON’T FORGET ABOUT THE SIDE DISH CSAS:

• BUTTERMILK BEAN HEIRLOOM BEANS (farm pickups)

• JENNY CREEK WINTER TULIPS (stick & stone, remembrance pickup)

• FINGER LAKES FRUIT BOWL (all pickups/delivery) - just 2 shares left!

• REMEMBRANCE FARM DAIRY (farm pickups, mimi’s attic)

• SNOW FARM CREAMERY - (farm pickups)

• OPEN SPACES EGGS - details TBA

• WOODPEPPER BREAD - winter details TBA, fall breadshare is rolling!

IT’S TURKEY TIME! PRE-ORDER LOCALLY FROM:

• OPEN SPACES - PRE ORDER TURKEYS - 100% certified organic feed, rotated daily on organic pastures and treated as the curious and lively dinosaurs they are. Here's the Order Form!

• BLUEBIRD DREAM FARM - PRE ORDER TURKEYS - local, pastured, certified organic turkeys! As with the last few years, we’ll host a turkey pickup at Stick and Stone the Monday before Thanksgiving. $8/lb, $20 deposit, size preference first come first reserved.

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.

Acorn Squash & Sweet Potato Soup

• 2-3 lb whole acorn squash sliced lengthwise in half and seeded

• 2 medium sweet potatoes roughly 1 lb

• 2-3 tablespoons extra virgin olive oil divided

• kosher salt & freshly ground black pepper

• 1 medium onion small dice

• 1½ teaspoons garam masala

• ¾ teaspoon ground ginger

• 3½-4 cups (840-960 mL) low-sodium vegetable broth as needed

• ⅔ cup (160 mL) full-fat coconut milk plus more for garnishing

• ½ lime for juicing

TIP: try adding some carrots alongside the sweet potato/squash. Maybe add a few cloves of garlic (I would) or some apple for added sweetness.

PREPARATION

• Preheat oven to 400°F (204°C). Halve the acorn squash in and discard the seeds and guts. Slice the sweet potatoes in half lengthwise. Set the vegetables on a half sheet pan. Drizzle the cut-sides of the sweet potato and squash with olive oil and season with salt. Roast the squash and sweet potatoes cut-side down on the pan for 45 to 60 minutes, or until both the potato and acorn squash flesh is very soft.

• Remove from the oven and when the pieces are cool enough to handle, scoop out the squash and sweet potato flesh – discarding the skins. Set aside.

• Heat 1 tablespoon of olive oil in medium pot. Add the onion and a generous pinch of kosher salt, and sauté over low heat until soft and completely translucent, 5 to 7 minutes. Add the garam masala and ground ginger. Stir and cook for an additional minute or two, or until fragrant. Add the 3½ cups broth and squash/sweet potato. Bring to boil, then reduce to low and simmer for 10 to 15 minutes, stirring occasionally.

• Puree the soup in a blender until very smooth. Return the blended soup to the pot and bring to a very low simmer. Add the coconut milk and juice of ½ lime and stir until incorporated. If too thick, add an additional ½ cup broth or splash of water. Season to taste with salt and pepper, and another pinch of garam masala or ground ginger if desired.

• Serve and drizzle with leftover coconut milk and extra virgin olive oil.

More in-season inspiration…

• At last it’s CABBAGE season! make cabbage wraps / a slaw / a soup / roast it / sautee it / boil it / caramelize it / fry it / stir fry it

• Savoy Cabbage: Irish Potatoes & Cabbage (Colcannon)

• Kohlrabi: Marinated Kohlrabi or Kohlrabi Bistro Salad

• Kohlrabi, carrots: Roasted Vegetable Noodle Bowls

• Sweet potato, squash, onion: Slow Cooker Squash & Sweet Potato Soup

• Acorn squash: Acorn Squash with Coconut Custard

• Acorn Squash: Acorn Squash Harvest Salad

• Turnips: Miso Glazed Turnips

• Turnips: Silken Turnip Soup

U-Pick Gardens

more u-pick info and detail maps are always available here!

In typical October fashion the u-pick is slowing down, light frosts have closed the curtains on many crops, and a hard frost will arrive one day soon (one would think!) but in the meantime a few of the flowers, herbs, and hot peppers are still hanging on