Week 3 - Squash and Greens Abundance

Glimpses behind the scenes of winter veggie harvests. While lots of winter veggies are storage crops harvested in late summer or fall, greens are harvested fresh each week, all winter long. Some grow in high tunnels, while some particularly resilient varieties (kales, etc.) are still growing strong out in the fields. Thank your frozen-fingered farmers if you see them around!

(not pictured: a whole lot of barn work washing, sorting, and packing :)

this week’s Full Plate veggies

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

purple kale - remembrance
salad greens - remembrance
rutabaga - remembrance
buttercup squash - remembrance
honeynut squash - stick and stone
this week for real! But please keep in mind the note above thru the season*
dino kale - stick and stone
radicchio - white/pink speckled - stick and stone
carrots - stick and stone
onions - red long of tropea & other reds - stick and stone
garlic - stick and stone
potatoes - hill side farm
rosemary - high ground gardens

Find your pickup details

this week’s Fruit Bowl

next shares next week, 12/21

updates from the farm & friends…

PAYMENT PLANNERS, MONTHLY PAYMENTS DUE 12/15

All payments are $110 ($58 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.

GOING AWAY FOR THE HOLIDAYS?

we are too ;) there will be no shares 12/28 or 1/4. If you’ll be away on 12/21 or another date, you have options! (*we cannot offer early pickup or swapping pickup locations)

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!

GIVE THE GIFT OF FULL PLATE MERCH FOR THE HOLIDAYS

We are stocked up on cutie hats, aprons, lunch tins, t-shirts, tanks, and the coziest hoodies you’ll ever wear! Email us if you’d like us to set aside some merch for you to pick up from Stick and Stone Farm in the coming weeks.

Pricing: Zip-up hoodies ($30 adult/$25 kids), T-Shirts ($20 adult/$15 kids), Tank Tops ($20 adult), Hats ($18), Aprons ($10), Lunch Tins ($10)

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.

Squash and Greens Tostadas by Sara May

The cheerful combo of squash and greens is perfect for these dark winter nights. I picked up the hot seed method of cooking greens from Carla Lalli Music’s fantastic book That Sounds So Good, and once you try it you’ll constantly look for excuses to make these seedy greens! Dietary Info: Gluten-free, vegan friendly

1 large squash, such as butternut or buttercup OR 2 smaller squash such as delicata or honeynut OR 2 lbs sweet potatoes
1 teaspoon oregano
¼ teaspoon cinnamon
Pinch cayenne pepper (optional)
3 tablespoons plus ⅓ cup olive oil, divided
1 bunch greens, such as kale, swiss chard, collards or spinach
The juice of 1 lime
¼ cup sunflower seeds
¼ cup sesame seeds
½ teaspoon cumin seeds
1 can black beans, drained and rinsed
12 tostadas (substitute soft corn tortillas if you would prefer tacos!)
Sour cream and hot sauce, for serving

Directions:

Preheat oven to 400°F. Cut squash in half and scoop out seeds. Toss squash halves with oregano, cinnamon, cayenne, 3 tablespoons olive oil and salt & pepper. Arrange halves, cut side down, on a parchment-paper lined sheet tray. Roast squash until very tender, 50-60 minutes. Remove from oven and allow squash to cool enough to handle.
Meanwhile, remove thick inner stems from greens and thinly slice. Place greens in a large bowl, squeeze the juice of 1 lime over, season with salt & pepper, and massage until slightly softened.
Combine ⅓ cup olive oil, sunflower seeds, sesame seeds and cumin seeds in a small saucepan. Place over medium-high heat and cook, swirling the saucepan often, until seeds start to brown and pop, about 3 minutes. Immediately remove from heat and pour over greens. (There may be some splattering at this point, so take care!) Toss to evenly combine.
When squash is cool enough to handle, scoop flesh away from skin and place in a bowl. Mix in drained black beans and stir to combine, gently mashing some of the beans. Season with salt & pepper.
To assemble, spread some of the squash-bean mixture over the bottom of the tostada and top with greens. Garnish with a dollop of sour cream and a splash of hot sauce.

Veggie Spotlight: Rutabaga

Did you know Rutabaga is a cross between a cabbage and a turnip?! Milder than turnips, with a sweet yet savory flavor profile, Rutabagas are often used in place of potatoes across northern Europe: boiled, mashed, pureed, or roasted with a hearty dose of butter, garlic, herbs—you name it. Rutabaga are also uniquely high in iron, and are a good source of vitamins C & A.

And don’t forget, you can always take it down to the Ithaca Farmer’s Market this weekend for the annual Rutabaga Curl!