FLX Fruit Bowl begins this week, 12/8. Here’s a box guide to help ensure you get the right share(s). Note: fruit boxes are sometimes have yellow writing/image on them. And speaking of boxes…

Don’t forget to return last week’s CSA boxes when you pickup each week!

Just unfold and return to your pickup each week. Here’s a how-to video to help you flatten them without tearing. Please return any dairy jars too. Thank you!

this week’s Full Plate veggies

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

• spinach - remembrance

• beets - cylindra variety- remembrance

• buttercup squash - remembrance

• collards - stick and stone

• mustard greens - stick and stone

• chioggia radicchio - stick and stone

• celeriac (celery root) - stick and stone

• hakurei turnips - stick and stone

• broccoli -or- cauliflower - stick and stone

this week’s fruit bowl

• topaz apples - bittner singer orchard

• goldrush - jackman vineyard

• liberty - jackman vineyard

• fresh apple cider - stick and stone farm + jackman vineyard

• frozen strawberries - stick and stone farm

this week’s Remembrance cheese

Black Pepper Hap - a creamy inside with a black pepper crusted outside. Best enjoyed when warmed up a bit on crackers or bread (think peppered camembert)

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!

JOIN THE WINTER CHEESE SHARE!

exciting news fresh in from the dairy: we're opening 10 more spaces in our winter cheese share! all made with our organic, grass fed cow’s milk.

If you'd been dreaming of a winter full of delicious cheeses—classic and exotic—but didn't sign up in time, now's your chance. Cost is $70 for the remaining 11 weeks, beginning this Thursday 12/8. Milk and yogurt are sold out. Reply here to reserve yours! Please let us know:

1. Your pickup choice (Remembrance, Stick and Stone, Youth Farm or Mimi's Attic)

2. How you'd like your name on the list

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 Pate

an adaptation of Georgian beet pkhali and a favorite in Molly’s house!

3-4 large beets
1 C walnuts
2-3 cloves garlic
half bunch cilantro or parsley
extra virgin olive oil - 1 tbsp if you're modest, but if you've got the good stuff it'll only add to the flavor.
salt and pepper to taste
optional: scoop of yogurt (or even better, goat cheese) to make it creamy

PREPARATION
1. rub the beets in a small amount of olive oil, wrap up in foil, and roast them until they're easily poked by a fork, about 40 min. Usually I do about 400 but the beauty of roasting veggies is that you can experiment! You can throw in the garlic if you like it roasted! Maybe just 10-15 min.
2. Lightly toast the walnuts
3. Let the roasted beets cool. Peel them and cut ends, and cut beets into chunks
3. Put everything in a food processor! You can add the olive oil slowly so it helps coat everything. process! Eat with crackers, or honestly just with a spoon while you hover over your food processor.

Pasta With Radicchio, Bacon and Pecans

• 4ounces smoked bacon, cut into ¼-inch lardons (about 4 strips)

• 1 lb radicchio di Chioggia, radicchio di Treviso or radicchio Tardivo

• Extra-virgin olive oil

• Salt and pepper

• 1 lb rigatoni or other short, tubular dried pasta

• 1 tsp roughly chopped rosemary

• Pinch of red-pepper flakes

• 8oz ricotta (about 1 cup)

• 4oz toasted pecans (about 1 scant cup)

• 4oz grated pecorino (about 1 cup)

PREPARATION

1. Heat the broiler. Put 2 cups water in a small saucepan over medium-high heat and bring to a simmer. Add bacon lardons, and blanch for 1 minute, then drain and set aside.

2. Cut radicchio into 1-inch wide ribbons and spread out on a parchment-lined baking sheet. Drizzle 3 tablespoons olive oil evenly over radicchio and season generously with salt and pepper.

3. Broil radicchio close to the heat source so it chars. Cook for about 5 minutes, until warmed through, but not wilted. Remove and let cool slightly, then chop crosswise into rough 1-inch pieces.

4. Meanwhile, salt water for pasta and bring to a boil. Add rigatoni and cook until al dente.

5. While pasta is cooking, put 2 tablespoons olive oil in a large wide skillet over medium-high heat. Add bacon and cook until crisp and lightly browned, about 2 minutes. Turn off heat and add rosemary and red pepper.

6. Drain pasta (reserve 1 cup pasta cooking water) and add to skillet. Add reserved radicchio and ricotta and toss to incorporate.

7. Transfer pasta to a warmed deep serving platter or individual bowls. Sprinkle pecans over surface and top with a dusting of pecorino. Serve immediately and pass remaining cheese at table.

More in-season inspiration…

• Buttercup squash, spinach: Roasted Squash Salad

• Beets, greens: Beet Congee with Sesame Greens

• Celeriac: Celeriac-Leek soup

• Celeriac: Celeriac & Potato Mash

• Radicchio: 16 Stellar Ways to Use Radicchio

• Beets: Morning Glory Breakfast Cake

• Beets, celeriac, turnips: Roasted Root Veggies (keep this flexy recipe handy!)

• Hakurei Turnips are a nice mild turnip great shave raw into salads or slaws, and also delightful cooked, try them roasted or braised with miso

• If sensitive to the spice of Mustard Greens reminder that salt, fat (oil or butter), acid (vinegar or citrus) and heat all help tame the bite

Veggie Spotlight: Celeriac (Celery Root)