We hope you enjoyed your first winter share(s)!

Reminder to return your empty waxed box(es) to your pickup site when you get your share this week (and any clean Remembrance Dairy jars too :)

Please note: we maintain one listserv for all CSA Communications, receiving this message is not indicative of whether or not you have joined the Winter CSA. If you joined you should have received an email specific to your pickup location yesterday. Contact Molly with ?s

this week’s Full Plate veggies

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

• spinach - remembrance

• kale - remembrance

• onions - remembrance

• beets - remembrance

• turnips - stick and stone

• celeriac - stick and stone

• potatoes - stick and stone

• bruleé squash (mini butternut variety) - stick and stone

• napa cabbage - stick and stone

• sweet potatoes - three stone farm

Fruit Bowl off week

Winter fruit shares are delivered on a bi-weekly basis, next shares 12/19

this week’s Remembrance cheese

this winter’s cheese share is all feta, every week! Please contact remembrancefarmdairy@gmail.com if you have questions.

updates from the farm & friends…

THERE’S STILL TIME TO JOIN MANY SIDE DISH CSAs:

Every Side Dish CSA purchase supports more local producers and fills your home with EVEN MORE local goodness…Don’t miss out, join today!

• BUTTERMILK BEAN

• JENNY CREEK FLOWERS

• REMEMBRANCE FARM DAIRY

• SNOW FARM CREAMERY

• WOODPEPPER BREAD

MORE INFO AND RESOURCES FOR YOU:

As we go through the season, remember there are lots of resources on our website always there for you:

• Getting your share: CSA Handbook | Pickup Details | Vacations/Missed Shares

• Making the most of your share: Recipes | Storage Tips | Past Newsletters (more recipes!)

• And if you can’t find what you’re looking for, reach out to Molly for help.

GIVE THE GIFT OF FOOD ACCESS FOR THE HOLIDAYS

Give the gift of sustained access to fresh, local, organic produce and community connection! We invite folks with extra to give to contribute to our Subsidized CSA Fund this holiday season. 100% of funds raised will be directed to support low income households in our community seeking support to get their CSA share next summer.

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 ($35 adult/$30 kids), T-Shirts ($20 adult/$15 kids), Tank Tops ($20 adult), Caps and Beanies ($20), Kids Aprons ($10), Lunch Tins ($10), Canvas Bags ($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 & Sweet Potato Soup

• 1 tablespoon canola oil

• 1 small onion, chopped (or shallot)

• 1 tablespoon minced fresh ginger

• 1 -2 cloves minced garlic

• 1 pound winter squash, peeled and diced

• 1 pound sweet potatoes, peeled and diced

• 1 pound carrots

• 6 cups water, chicken stock, or vegetable stock

• Salt to taste

  PREPARATION (recipe adapted from NYT)

• Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and garlic, stir together until fragrant, about 1 minute.

• Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

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
4. 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.

More in-season inspiration…

• Try napa cabbage wraps! Whip up whatever filling sounds good to you, from roasted veggies to meat, the napa is a perfect, gently crunchy vessel. My favorite filling is ground beef with some tamari, garlic and lots of ginger.

• Sweet potato: Sweet Potato Gnocchi

• Napa Cabbage: Stir Fried Napa with Spicy Garlic Dressing

• Napa cabbage, onion: Kimchi / Vegan Kimchi (great use for last week’s carrots, radish and garlic too!)

• Winter squash, spinach, kale: Winter Squash and Spinach (sub kale!) Pasta Bake

• Celeriac: Celeriac-Leek soup

• Celeriac, potatoes: Celeriac & Potato Mash

• Turnips: Silken Turnip Soup

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