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this week’s Full Plate veggies

2 more shares including this week, last shares next week 11/10-11/13

• salad greens - remembrance

• parsnips - remembrance

• parsley - remembrance

• curly kale - stick and stone

• carrots - stick and stone

• cabbage - savoy & assorted other varieties - stick and stone

• acorn squash - stick and stone

• potatoes - three stone farm

ROTATING —————————————

• celeriac - stick and stone

• cauliflower - stick and stone

this week’s Remembrance cheese

2 more shares including this week, last shares next week 11/10-11/13

• Beau’s Farmhouse - from our cheesemaker, Jen: it’s a wiped rind cheese so very colorful, a very nice mushroomy smell, and a slightly tangy flavor. A great cheese board cheese, try pairing with mild pickles

preorder & pickup

CARROTS - organic from Remembrance Farm - $35/25lbs or $20/10lbs - pickup this week

BEETS - organic from Remembrance Farm - $35/25lbs or $20/10lbs - pickup this week

BUTTERNUT SQUASH w/ SURFACE DAMAGE - $25/40lbs! - organic from Stick and Stone Farm - pickup this week

GARLIC - $20/2.5lbs - organic from Stick and Stone Farm - pickup this week

TIME TO ORDER THOSE TURKEYS!

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. only 2 left!

updates from the farm & friends…

Fruit Bowl sold out!

Now accepting names for the waitlist with just a couple of spaces saved for returning fruit members. Join waitlist here

Time is running out to join our Winter Veggie CSA!

~ just 25 spots left ~

Our 12 week winter vegetable shares are getting scooped up fast, join soon if you plan to! Remembrance Farm Dairy shares are also available for purchase on our website 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.

Kale, Bean & Root Veggie Soup

• 3 tbsp olive oil

• 3 carrots, peeled and diced

• 3 parsnips, peeled and diced

• 1 celery root, diced

• 1 onion, diced

• 2 tsp finely chopped rosemary leaves

• 3 garlic cloves, crushed

• 6 C vegetable or chicken stock, hot

• 1 bunch kale, de-stemmed and chopped

• 2 cans cannellini (or other white) beans, rinsed and drained

PREPARATION - recipe here

1. Place a large, heavy-based saucepan or flameproof casserole dish over a low heat and pour in the olive oil, then add the carrots, parsnips, celery, onion, rosemary and garlic. Season and stir well. Cover the pan with a lid and leave the vegetables to sweat for 15 minutes, stirring every 5 minutes or so.

2. Stir in 1.5 litres of hot stock and bring to the boil, then leave to cook for 10-15 minutes, or until all the vegetables are tender.

3. Transfer the soup to a blender or food processor (or use a hand blender), and blend to a smooth consistency, adding extra stock to thin it down if required.

4. Return to the to the pan if necessary. Stir in the cavolo nero and cannellini beans and cook for 3-4 minutes until the leaves have wilted and the beans are heated through. Taste for seasoning.

5. Divide the soup between warmed bowls and sprinkle with the Parmesan shavings and rosemary.

Winter Squash Salad

• 1 acorn squash

• 4 tbsp maple syrup

• 1 cup diced apples (original recipe calls for pomegranate)

• 3/4 cup Pepitas (pumpkin seeds)

• .5lb salad greens

PREPARATION

1. Preheat oven to 400° F. Using a sharp knife, carefully slice the acorn squash around its middle horizontally. Scoop out seeds and scrape clean. Slice into ¾ inch thick rounds. Place on a parchment paper lined rimmed baking sheet. Do not let any pieces overlap.

2. Using a pastry brush, brush maple syrup over both sides of squash. Bake for 10-15 minutes until the bottom side of squash is nice and golden brown. Flip and bake for another 10-15 minutes. Brush with maple syrup a second time right after removing from oven. Set aside to cool.

3. While Squash is baking, whip up your favorite dressing!

4. Lightly dress greens, then sprinkle toppings on the bed of greens and enjoy!

More in-season inspiration…

Celeriac (or celery root) is one of the most flavorful roots around! Try a Celeriac Mash or Roasted Celeriac with herbs.

Parsnips and carrots also work great together in a blended soup

It’s CABBAGE season! We have so many lovely varieties that are just now ready to share but so little time! As we load you up with this fall/winter staple, here’s a reminder of its myriad of uses… make cabbage wraps / a slaw / a soup / roast it / sautee it / boil it / caramelize it / fry it / stir fry it

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

Frost is on the horizon and u-pick season is drawing to a close, but feel free to explore and harvest any flowers, veg or herbs that remain!