Week 1 - Winter CSA begins!

The Winter CSA begins this week! First shares Thursday 12/4

Veggies, fruit, dairy, and egg shares all starting Thursday- yay! If you have questions about your pickup site or other details, check the links below:

Pickup Site Details

CSA Handbook

Please note: we maintain one listserv for all CSA Communications, receiving this message is not indicative of whether or not you have joined the Winter CSA. If you joined you should have received an email specific to your pickup location yesterday. Contact Molly with ?s

this week’s veggies

salad greens - remembrance
napa cabbage - remembrance
carrots - remembrance
onions - remembrance
garlic - stick and stone
romanesco cauliflower - stick and stone
potatoes - stick and stone
winter mix radishes - stick and stone
winter squash - acorn or starry night acorn - stick and stone
dino kale - stick and stone

crops are our best estimate & may change a bit after harvest. salad greens rotate between field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi

this week’s fruit bowl

Winter fruit shares bring you an extra-hearty infusion of fruit and juice on a bi-weekly basis. 2025-2026 fruit share dates: 12/4, 12/18, 1/8, 1/22, 2/5, 2/19

20 oz apples - hurd orchard, holley — (yes that’s really the variety name!)
golden delicious apples - hurd orchard, holley
cranberry apple juice - red jacket, geneva
apple cider - red jacket, geneva
frozen blueberries - hurd orchard
note: frozen fruit may be in a cooler or freezer near your shares depending on pickup site—keep your eyes out

this week’s Remembrance cheese

Winter cheese shares are FETA every week, we hope you enjoy!

updates & reminders from the farm…

REMINDER: PLEASE RETURN YOUR BOXES (& JARS) EACH WEEK

Thanks so much for helping us keep waste and costs low by returning your waxed veggies boxes, fruit boxes and/or dairy jars regularly throughout the season.

MEAT FROM MEADOWLARK HOMESTEAD - FOR THE HOLIDAYS AND FOR ALWAYS ;)

Meadowlark Homestead Farm offers Grass Fed Lamb & Pastured Chicken raised on our organic farm in Trumansburg. Learn more and Order at: www.meadowlarkhomestead.net. Pickup holiday roasts or just something for you! at our self-serve Farm Store in Trumansburg, open daily!

THERE’S STILL TIME TO JOIN THE OPEN SPACES EGG CSA!

There’s still space in this coveted share! Dec 4, 2025 - March 5, 2026 - 12 weeks of eggs over 14 weeks (Holiday Pauses Dec 25 & Jan 1). Choose from pickup at:

Stick & Stone Farm 7am - 9pm Thurs to the following Weds @ noon
Mimi’s Attic Thurs 3-6pm, Fri 10-noon | Store Phone: 607-882-9038

Eggs from goofy, ranging, fierce chickens from Open Spaces' Iradell Rd farm and Meadowlark Homestead in Tburg. We combined forces in order to keep the beauty of small flocks going while growing the CSA. Sign up HERE!

CELEBREMOS NO LAS LAGRIMAS

A party with music, dancing, Puerto Rican food and an Open Spaces bar. An amazing group of folks partying to celebrate years of food access work and launching the NML WINTER FUNDRAISER - SATURDAY, DEC 13th, starting at 6pm @ Southside Community Center, 305 S Plain St., Ithaca — MORE INFO

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.

Pork & Greens Stuffed Squash

1 small pie pumpkin or 1 large acorn squash
2 tablespoons soy sauce or tamari, divided
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon neutral oil
1 pound ground pork
2 cloves garlic, finely minced
1 tablespoon freshly grated ginger
4 cups leafy greens, finely chopped
Sesame seeds, for garnish (optional)

DIRECTIONS:

Preheat oven to 375°F. Halve squash and scoop out seeds. (Save for later to roast & have a snack!) Slice off a small section on the “bottom” of the pumpkin halves so that they stay comfortably upright on a flat surface.
In a small bowl, whisk together 1 tablespoon soy sauce, rice vinegar and toasted sesame oil. Brush the insides of the squash halves with this mixture, allowing the excess to pool at the bottom of the cut squash.
Line a sheet tray with parchment paper and place the pumpkin halves, cut side down, on the sheet tray. (Some liquid will spill onto the sheet tray and that’s okay!) Roast until the halves are caramelized around the edges and a fork pokes easily through the flesh of the squash, 45-60 minutes.
While pumpkin is roasting, make the filling: heat neutral oil in a large pan until the surface begins to shimmer. Add ground pork, minced garlic and grated ginger. Cook, breaking up the pork with a spoon, until pork is cooked through. Add leafy greens and remaining tablespoon soy sauce and toss with pork mixture until leaves are wilted and tender. Remove from heat and taste, adjusting seasoning if necessary.
When pumpkin halves are tender, remove from oven and very carefully turn them over. Fill cavities with pork mixture and return to the oven until just heated through, about 10 minutes. Depending on the size of your squash, you may have some pork mixture left over– it’s delicious over rice!