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$$PLAIN_TEXT_PREVIEW$$
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Like clockwork, September has ushered in cooler days and nights. Summer felt extra ephemeral this year; with a late arrival after an exceptionally rainy spring, many crops had extra brief windows of abundance, and in some cases, just not as much abundance as we’d hoped or planned for. We enjoyed things like cukes and zukes while they were here, but they were quick to call it quits when the cool nights settled in. The roma tomato plants are loaded with fruit, but haven’t been ripening up in the current weather. In any case, we’re savoring the tomatoes and peppers, corn and beans and other late summer things while we’ve got ‘em, soaking in these lovely days, and watching fall crops grow nicely in the field—lots of food is still in the ground out there, getting ready to feed us for the remaining weeks of the growing season, and through the winter too. In just one week, the winter CSA is already 1/3 sold! Full Plate Veggies, Fruit Bowl and/or Remembrance Dairy shares now available! 12 weeks of fresh, local produce through the coldest months? Don’t delay, join today! Fresh greens, abundant roots, alliums, squash, potatoes, dry beans, ferments and so much more await.
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this week’s veggiessalad greens - remembrance beets - remembrance onions - remembrance sweet peppers - remembrance poblano peppers - mild-medium heat - remembrance tomatoes - remembrance & stick and stone basil - stick and stone garlic - stick and stone
ROTATING parsley - remembrance lettuce - remembrance white russian kale - stick and stone green beans - stick and stone sweet corn - stick and stone cherry tomatoes - stick and stone
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crops are our best estimate & may change a bit after harvest. rotating means harvest will be enough for some, but not all locations this week; we’ll get each crop everywhere soon! salad greens rotate between field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
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this week’s fruit bowlWhite Nectarines - Bittner Singer Orchard, Appleton Prune Plums - Bittner Singer Orchard, Appleton Seedless Concord Grapes - Doyle Vineyards
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this week’s Remembrance cheeseRFOC - “Remembrance Farm Onion Chive” is versatile and flavorful, add it to a sandwich or a cheese board and enjoy! or choose - Feta - the crumbly salty classic - ltd availability, FCFS
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SWEET PEPPERS, JALAPENOS, POBLANO PEPPERS and/or CAYENNE PEPPERS - choose one type, or load up on all kinds of peps - organic from Remembrance Farm - pickup this week, 9/10-9/13
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PRUNE PLUMS - Bittner Singer Orchard — pickup this week, 9/10-9/13
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updates & reminders from the farm…
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PAYMENT PLANNERS, FINAL PAYMENTS ARE DUE 9/15All payments are $125 ($64 for Subsidized CSA 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 email us to learn about paying via EBT. Find more payment plan info here. STONE BEND AND OPEN SPACES AT STICK AND STONE 9/24Mark your calendars for the last Farm to Food Truck Fundraiser of the season! Stone Bend Farm is bringing their wood-fired pizza oven out to the farm once again. Open Spaces will have assorted seasonally-inspired beverages both sober and boozy—cider, beer, mocktails and more! Plus live music from Lloyd’s Boys! It’s sure to be a sweet time. A portion of the evening’s proceeds will support our Subsidized CSA fund, making sustained access to fresh produce possible for many folks in our community. RETURN JARS AND BOXESDairy jars! Waxed boxes! Quarts, pints, flats, etc. Please return them all as you finish each week’s share. Thank you!
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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.
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Pesto, all the waysIn addition to some in the share, there’s lots of basil in the upick! Plus this recipe is flexible - try different greens & herbs, different nuts and seeds, and reinvent through the seasons with seasonal greens and u-pick herbs!
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1/4 cup nuts (pine nuts, walnuts, cashews - you choose!)* 1 cup greens or herbs (basil, kale, parsley, cilantro, arugula or a mix!) 2 cloves garlic (more or less to your level of garlic love) Juice and zest of 1/2 lemon 1/2 teaspoon salt 1/4 to 1/2 cup olive oil (for desired consistency) 1/4 cup grated Parmesan cheese or nutritional yeast (optional)
Combine the greens, nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the cheese. *try soaking nuts in water for 1 hr for creamy pesto. drain water off before combining
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Stuffed Poblano PeppersOr try Stuffed Sweet Peppers
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4 medium poblano peppers Extra-virgin olive oil, for drizzling 1/3 cup diced onion or chopped scallions 1 heaping cup cauliflower florets, broken into small pieces 1/2 cup diced red sweet pepper 1/2 teaspoon cumin 1/2 teaspoon coriander ½ teaspoon oregano 1 garlic clove, minced 1 cup cooked black beans, drained and rinsed 1 cup cooked white or brown rice 3 cups fresh spinach 2 tablespoons lime juice, plus wedges for serving ¼ cup tomatillo (upick!) salsa Sea salt and freshly ground black pepper optional: Monterey Jack cheese, for topping (see note)
Serve with: avocado slices, tomatillo salsa, cashew cream, or cotija or feta cheese INSTRUCTIONS: Preheat the oven to 400°F and line a baking sheet with parchment pepper. Slice the peppers in half and remove the seeds and ribbing. Place on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and roast cut side up for 15 minutes. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, cauliflower, red pepper, cumin, coriander, oregano, garlic, 1/2 teaspoon salt, and several grinds of black pepper. Cook until the onion is soft and the cauliflower is lightly browned, about 5 to 8 minutes. Remove from the heat and stir in the black beans, rice, spinach, lime juice and tomatillo salsa. Taste and adjust seasonings. Scoop the filling into the peppers and bake for 15 minutes. Serve with avocado slices, cilantro, tomatillo salsa, green chile cashew cream and lime slices on the side. If you’d like to add cheese, top it onto the peppers just before baking and bake for an additional 10 to 15 minutes, or until the cheese is melted and browning on top.
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More in-season inspiration…
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U-Pick Gardensopen 7 days/week during daylight hours for all Full Plate vegetable share members. upick rules: not open to the public. no dogs. no picking in tunnels or big fields. please stay off farm equipment and do not block farm roads. kiddos should be supervised. take what you’ll use, but be mindful of those who come after you. see u-pick details & maps here!
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GENERAL UPICK NOTES: Basil is abundant in all of the u-picks! Time to put away some pesto for the year! Many of the u-pick romas are mixed colors this year —Luca’s special mix!—there are yellows and oranges and reds. They’re slow to ripen with the cool nights, but if you go digging in the plants there’s some nice ripe fruit. AT STICK AND STONE FARM Perennial Garden: herbs as always :) Creekside Garden: flowers and basil continue to be abundant! And there’s still other herbs and fun greens for the picking too! Roadside Garden: hot peppers, ground cherries, tomatillos and cherry tomatoes! And a few paste tomatoes too. AT THREE SWALLOWS (formerly Youth Farm) The upick is looking lovely! Basil, shiso, okra, hot peppers, ground cherries, tomatillos and cherry tomatoes are rolling. Unfortunately the deer made a snack out of some of the tomato plants last week, look low on the plants for any fruit. Don’t miss walking to the back of the field for some lovely cutting flowers. PRESS BAY COURT don’t forget about this sweet little downtown u-pick! Open to all! Currently full of basil, flowers, & cherry tomatoes
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