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$$PLAIN_TEXT_PREVIEW$$
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Winter Notes from Stick and Stone Farm Winter on our farm has lots of modes and moments… there’s chill reading of seed catalogs by the fire (Lucy wishes there was more of this), cold-fingered equipment repairs, pruning trees in a blindingly bright snow covered landscape, endless root washing and order packing in the barn, caffeine-fueled farm planning, seed ordering, spreadsheet wrangling, harvest missions of remnant cabbages, root crops and greens, organic certification, uncovering & re-covering high tunnel greens, and scheming about how to make things better going forward. And, of course, generally catching up on work that was neglected during the growing season—in the office, in our relationships— and fixing everything that broke—in the barn and tractor shed, in our hearts, minds and bodies. We are strengthening our resolve, refilling our tanks, sharpening our tools, remembering the lessons of past seasons, and readying ourselves for the seasons ahead. We look forward to sharing all that they bring with you. -Lucy & Chaw
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this week’s Full Plate veggies*crops are our best estimate & may change a bit after harvest salad greens- remembrance flower sprouts AKA kalettes - remembrance onions - remembrance napa cabbage - remembrance & stick and stone Some cabbages may be sliced. In a perfect world we’d love to send you all a whole, perfectly sized and perfectly intact cabbage; alas the size, field damage and effects of time in storage are beyond our control. Thank you for understanding! butternut squash - stick and stone collards - stick and stone rutabaga - stick and stone carrots - stick and stone garlic - stick and stone potatoes - Genesee variety, all purpose potato - hill side farm sprouts - lentil mix w/ clover, fenugreek, alfalfa - dancing turtle
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this week’s Fruit Bowlgranny smith apples - hurd orchard, holley, ny fuji apples - hurd orchard, holley, ny mutsu apples - hurd orchard, holley, ny cherry stomp - red jacket, geneva, ny apricot stomp - red jacket, geneva, ny black raspberry jam - made locally with hurd orchard black raspberries
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updates from the farm & friends…
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PAYMENT PLANNERS, MONTHLY PAYMENTS WERE DUE 1/15All 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. This is the final payment of the Winter CSA. SUMMER CSA SIGN UP OPENS FEB 1 - VEG, FRUIT & RF DAIRY!
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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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Potato and Collard Green Hash
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1 large bunch collard greens, stemmed Salt to taste 3tablespoons extra virgin olive oil 1 onion, sliced very thin in half-moons 2 to 4 garlic cloves, sliced thin ¼ to ½teaspoon crushed red pepper flakes (optional) ¾ pound potatoes
PREPARATION Bring a large pot of water to a boil, salt generously and add the collard greens. Fill a bowl with ice water. Blanch for 4 mins, and transfer to the ice water. Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water. Heat 2 tbsp of the oil over medium heat in a skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about 3 mins. Add salt, the garlic and crushed red pepper flakes. Continue to cook, stirring often, until the onion is tender, about 5 mins. Stir in the collard greens. Mix together for a few minutes, and then add 1 cup of the cooking water and salt to taste. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid. Meanwhile, add potatoes to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, ~25 mins. Remove potatoes from the cooking water, cool slightly, then cut into large chunks. Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, gently crush the potatoes and stir into the greens. Add a tbsp of olive oil and salt and pepper to taste.
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Ideas for Cooking with Flower Sprouts (Kalettes)
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Eat raw with creamy dips Boil in salted water for 3-4 minutes, drain, and fry briefly in butter. Blanch, drain, and then throw into pasta with lots of olive oil and sauce or spices of your choosing. Stir fry for a minute or two in sesame oil. Add a drizzle of soy sauce, a little fresh ginger, some garlic and a sprinkling of sesame seeds to finish Roast at 475 with a drizzle with olive oil, salt and pepper for 10 minutes, stirring (or shaking the pan to redistribute) halfway through cooking.
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More in-season inspiration…
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Rutabaga: Mashed Rutabaga Rutabaga, carrot, potato, onion, garlic: Root Veggie Pot Pie Collards: Quick Collard Greens Butternut Squash, carrot, garlic, onion: Chili Butternut Squash, carrot, garlic: Butternut Carrot Soup Napa cabbage, garlic, carrot, onion: Kimchi / Vegan Kimchi Napa cabbage: Napa Cabbage Wedge Salad with Apples and Buttermilk Dressing Napa cabbage, carrots: Vegan Stir-Fried Cabbage in Peanut Sauce
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Veggie Spotlight: Collards
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Collards are one of our hardy winter friends. No greenhouse for these greens—they not only withstand chilly winter weather, but get sweeter, tastier and more tender in the cold. They are very popular in Southern cooking and best when sauteed or braised especially with smoked meats. Collards are loaded with anti-inflammatory nutrients and antioxidants, vitamins include C, K and E. |
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