The last couple of days at Stick and Stone: fall greens getting harvested, winter greens getting planted and next year’s seed garlic in preparation

this week’s Full Plate veggies

• spinach - remembrance

• carrots - remembrance

• herbs - rotating cilantro & parsley - remembrance

• broccoli - remembrance & stick and stone

• swiss chard - stick and stone

• butternut squash - stick and stone

• garlic - stick and stone

• onions - blue heron farm

• potatoes - three stone farm

ROTATING —————————————

• cauliflower - stick and stone

• kohlrabi - stick and stone

• collards - stick and stone

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

The last Fruit Bowl!

This is the last week of fruit shares. Thank you for a great season! We hope you enjoyed all that our FLX orchards have to offer and look forward to seeing you next year - Molly & Lucy

• kiwiberries. mansfield farm

• ruby frost apples. bittner singer orchard

• mutsu AKA crispin apples. bittner singer orchard

• asain pears. ontario pear orchard

• apple cider. made with Stick and Stone & Jackman Vineyards apples

this week’s Remembrance cheese

• Mincam - creamy camembert style cheese. Try baking it with some of your favorite jam slathered on top. Then enjoy warm with bread or crackers.

preorder & pickup

GINGER & TURMERIC - Tree Gate Farm and Shagbark Gardens - pickup next week, 10/27-10/30

TURKEYS - Certified Organic, pasture raised at Bluebird Dream Farm - pickup 11/22 at Stick and Stone Farm

TURKEYS - Raised by Melissa, Anna, Gus and Max on Halseyville Rd. Certified organic feed and pasture. Daily moves. Lots of love. $5.50/lb, 16# average bird.

updates from the farm & friends…

YOUTH FARM PROJECT WORK PARTY SATURDAY

Saturday 10/23 from 10am-1pm - spend some time stewarding the land at the Youth Farm. As the weather cools its time to put the farm to bed for the winter!

SNOW FARM CHEESE & FRUIT BOWL END THIS WEEK

Week 20 (10/20-10/23) is the last week of Snow Farm cheese shares and Finger Lakes Fruit Bowl shares. We hope you enjoyed and that you’ll join for the winter

SAVE YOUR SPOT IN THE WINTER CSA

Our 12 week winter vegetable shares are getting scooped up fast, join soon if you plan to! Finger Lakes Fruit Bowl and Remembrance Farm Dairy shares are also available for purchase on our website now in one easy checkout and payment. Questions? Email Molly at or call her at 607-379-2866

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.

Chili

• 1 tablespoon extra-virgin olive oil

• 1 medium onion, diced, about 1½ cups

• 2 garlic cloves, minced

• 1 carrot, chopped

• 2 cups cubed butternut squash

• 1 poblano pepper, stem and seeds removed, and diced*

• 1 teaspoon chili powder*

• 1 hot pepper (u-pick), minced*

• 2 cups diced tomatoes (fresh or canned)

• 2 teaspoons apple cider vinegar

• 1 cup cooked black beans, drained and rinsed

• 2 cups vegetable broth, more as needed

• Juice of 1/2 lime

• Sea salt and freshly ground black pepper to taste

• Optional: 1 lb ground beef, cooked

  *if you are sensitive to spice start with less or omit, it can always be added!

PREPARATION

1. Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and pepper and cook until soft, 5 to 8 minutes. Stir in the garlic, carrots, poblano, butternut squash, and another pinch of salt and pepper. Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes. Reduce the heat if necessary.

2. Add the chili powder, chipotle powder, and tomatoes and cook for 1 minute. Stir in the apple cider vinegar and black beans and then vegetable broth (enough to cover everything). Simmer until the squash and carrots are tender, 20-30 mins.

3. Add a squeeze of lime. Season to taste with salt, pepper, & spices to your liking. If it’s too spicy, add a splash of cider vinegar. If it's too thick, add more broth.

4. Serve topped with cilantro, sour cream, and/or lime. Recipe here.

Aloo Palak (Spiced Spinach & Potatoes)

1. 1 tablespoon neutral oil, more as needed

2. 5-6 large garlic cloves chopped

3. 1 small onion, chopped

4. 1lb potatoes, cut into small pieces, around 1/2 inch

5. .5 lb oz spinach finely chopped, around 3 to 4 cups finely chopped spinach

6. 3 dried red chilies broken (or fresh from the u-pick peppers!)

7. 1/4 teaspoon each chili powder, turmeric, garam masala

8. 1/2 teaspoon each cumin seeds, coriander powder

9. salt to taste

10. 3 tablespoons water, or as needed

11. juice of half lemon

INSTRUCTIONS

1. Heat oil in a large pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds. Then add garlic and red chilies. Break the chilies before adding to the pan for more heat. Cook for 1 minute until the garlic starts changing color. Then add the onion.Cook the onion for around 3 minutes until soft and translucent.

2. Stir in the chopped potatoes, turmeric, coriander, red chili powder, salt along with 3 tablespoons water. Toss to combine. Close the pan with a lid and let cook for 6 to 7 minutes until almost done on medium heat, stirring occasionally.

   Start adding the chopped spinach slowly. Stir after each addition until the leaves wilt, 3 to 4 minutes

3. Add garam masala and mix. Add lemon juice and mix. Serve aloo palak with a side of rice, naan, bread or roti. Recipe here. Tip: for a fun CSA modification, add some cauliflower in when adding potatoes!

More in-season inspiration…

Let’s talk Swiss chard! Some favorite recipes accumulated over time… chard pancakes, chard shakshuka, or a classic garlicky sauteed chard

Aloo Gobi is another delicious spiced potato dish, we recently made it at my house with cauliflower too! It also makes use of garlic and onion

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!

AT STICK AND STONE FARM + THE YOUTH FARM PROJECT

Fall weather has officially settled in and u-pick crops will be winding down from now on. As we see crops wilting and dwindling we will begin to mow them down. In the meantime…

This week you should still find parsley, flowers, hot peppers and a smattering of other herbs and fun greens. Enjoy!

If you haven’t yet… you can find a little hot pepper guide here.