The cold can’t stop us! We even managed to eke out some greens, despite the freezing temps most days, thanks to those few hours of sun we got this week ;)

this week’s Full Plate veggies

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

• flower sprouts AKA kalettes - remembrance

• napa cabbage - remembrance

• onions - remembrance

• beets - remembrance

• carrots - stick and stone

• turnip medley - gilfeather, purple top, golden - stick and stone

• butternut squash - stick and stone

• salad greens - stick and stone

• garlic - stick and stone

Fruit Bowl off week

Next share next Thurs, 1/23

updates from the farm & friends…

PAYMENT PLANNERS, MONTHLY PAYMENTS ARE DUE 1/15

All payments are $125 ($62 for HFFA members). Pay online here, pay via cash or check (to Full Plate Farms, PO Box 6898, Ithaca, NY 14851 or brought to your free choice pickup) or pay via EBT at GreenStar and send us a copy of your receipt. Find more payment plan info here.

JANUARY OPEN SPACES EGG CSA NOW AVAILABLE!

REMINDER TO RETURN BOXES AND JARS

Please and THANK YOU! And bonus thanks for keeping returns neat and tidy at your pickup site as a courtesy to our generous community hosts.

• Tips on unfolding veggie boxes: flip the box over, pinch the flaps along the shorter edges of the box and viola, the bottom will pop open for easy flattening.

• Tips on unfolding fruit boxes: flip the box over, fold the long edges of the bottom down against the sidewalls until side flaps release, then flatten.

• And if you get dairy, please regularly return your (clean!) jars too, thank you!

SUMMER CSA SIGN UP OPENING SOON

Aiming for February 1st, keep your eyes out :)

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.

Beet Carrot Burgers

• 1/2 cup sesame seeds

• 1 cup sunflower seeds

• 2 cups peeled, grated beets

• 2 cups grated carrots (feel free to mix in other root veggies too)

• 1/2 minced onion

• 2 eggs lightly beaten

• 1 cup cooked brown rice

• 1 cup grated Cheddar cheese

• 1/2 vegetable oil

• 1/2 cup finely chopped parsley

• 3 tbsp flour

• 2 tbsp soy sauce

• 1 clove garlic minced

• 1/8-1/4 tsp cayenne

PREPARATION - from Farmer John’s Cookbook

1. Preheat oven to 350. LIghtly coat a baking sheet with butter or oil.

2. Place a small heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3-5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool.

3. Return the skillet to the heat. Add the sunflower seeds and stir them on the dry skillet just until lightly browned and fragrant, 3-5 minutes. Transfer them to the dish with the sesame seeds.

4. Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice cheese, oil, flour, parsley, soy sauce and garlic. Add cayenne and mix until thoroughly combined.

5. Using your hands shape the mixture into 12 patties and arrange them in rows on the baking sheet.

6. Bake the patties until brown around the edges, about 30-40 minutes. Unless they are very large and thick it shouldn’t be necessary to turn them.

Ideas for Cooking with Flower Sprouts (Kalettes)

1. Eat raw with creamy dips

2. Boil in salted water for 3-4 minutes, drain, and fry briefly in butter.

3. Blanch, drain, and then throw into pasta with lots of olive oil and sauce or spices of your choosing.

4. Stir fry for a minute or two in sesame oil. Add a drizzle of soy sauce, a little fresh ginger, some garlic and a sprinkling of sesame seeds to finish

5. Roast at 475 with a drizzle with olive oil, salt and pepper for 10 minutes, stirring (or shaking the pan to redistribute) halfway through cooking.

More in-season inspiration…

• Turnips, garlic: Orecchiette with Caramelized Turnips & Kale

• Turnips, garlic: Turnip Risotto

• Beets, onion: Roasted Beet Salad with Barley, Feta, and Onion

• Beets: Red Wine Roasted Beets with Tahini Yogurt

• Carrots: Coffee Roasted Carrots with Spicy Sour Cream by Sara May

• Butternut Squash, carrot, garlic, onion: Chili

• Butternut Squash, carrot, garlic: Butternut Carrot Soup

• Napa cabbage, garlic, carrot, onion: Kimchi / Vegan Kimchi

• Napa cabbage: Napa Cabbage Wedge Salad with Apples and Buttermilk Dressing

• Napa cabbage, carrots: Vegan Stir-Fried Cabbage in Peanut Sauce