This week I returned from a vacation to warmer climbs and as I began the journey home I kept thinking “I can’t wait to go home and eat some veggies!”…in New York …in February. Feeling very lucky to have such an abundant variety of local produce all winter! How was your veggie-ful winter?

this week’s Full Plate veggies

Last share next week, 2/29 | *crops are our best estimate & may change a bit

• spinach - remembrance

• claytonia - remembrance

• cabbage - remembrance

• shallots - remembrance & stick and stone

• braising mix - kales, chard, tatsoi - stick and stone

• radish medley - stick and stone

  inclduing purple muu, white muu, watermelon, daikon, green meat

• red beets - stick and stone

• pinto beans - buttermilk bean

• potatoes - hill side farm

last winter Fruit Bowl - thank you!

• gala apples - hurd orchard

• ruby frost apples - hurd orchard

• northern spy apples - hurd orchard

• empire apples - hurd orchard

• frozen raspberries - hurd orchard

• oranges - thorpes organic family farm

• apricot stomp - red jacket

• apple cider - red jacket

• strawberry rhubarb jam - grandma hertzler’s

  thank you for a wonderful winter! We hope to see you for the summer fruit sampler share (which is over 75% sold!) - join here

updates from the farm & friends…

P.S. did I mention we’re over halfway to sold out?! Join today!

NATHALIE’S SCHOOL FUNDRAISER: ECLIPSE GLASSES!

THE YOUTH FARM PROJECT IS HIRING

The Youth Farm Project  in Ithaca, NY is hiring two positions- a Lead Educator (year-round) and a Farm Assistant (seasonal). For the full job descriptions, follow this link to their website. These positions are open on a rolling basis, until filled. They will start contacting applicants the week of 2/20.

OPEN SPACES SPRING EGG CSA!

Veggies will be on pause through the spring as usual, but there will be eggs! Pickup a dozen (or a few) each week at Stick and Stone through the spring. More info here! Questions? Contact openspacescider@gmail.com

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.

Baked Spanakopita Pasta

• Kosher salt and black pepper

• 4cups chopped spinach, Swiss chard or other mild greens (stems removed)

• 4cups chopped arugula, watercress or other peppery greens (or braising mix)

• 1cup chopped fresh dill or parsley leaves and tender stems, or a combination

• 6scallions, trimmed and thinly sliced, whites and dark green parts separated

• 1pound tubular or curvy pasta, like rigatoni or fusilli

• 2tablespoons unsalted butter

• 4garlic cloves, peeled and thinly sliced

• 8ounces cream cheese (1 cup), cut into ½-inch cubes

• 4ounces mozzarella, grated (1 cup)

• 4ounces crumbled feta (1 cup) - attn cheese share members :)

PREPARATION

1. Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.

2. In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.

3. Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.

4. Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.

5. Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.

More in-season inspiration…

• Beets: Morning Glory Breakfast Cake

• Beets, radishes: Roasted Root Veggies (keep this flexy recipe handy!)

• Beets, shallots: Roasted Beet Salad with Barley, Feta & Red Onion

• Cabbage: Cabbage Apple Ginger Kraut

• Spinach, potato, shallot: Sag Aloo

• Braising mix, spinach: Braised Greens with Crispy Garlic and Miso Butter

• It’ll be a few months before root veggies return in abundance. Preserve their perfect crunch and flavor with pickled root veggies

• My favorite and far from exhaustive list of CABBAGE ideas! make cabbage wraps / a soup / roast it / sautee it / boil it / caramelize it / fry it / stir fry it / ferment it for sauerkraut / a slaw —creamy, vinegary, sweet, salty, so many slaw-ssibilities ;)

As you work your way through any stockpiled veggies in the coming weeks, don’t forget about the recipe resources on the website here:

Veggie Spotlight: Claytonia