The Winter CSA Begins this week

veggies and most Side Dish CSAs will be available for pickup Thursday, 12/1

FLX Fruit Bowl begins next week, 12/8

Thank you for joining us for another season of fresh, local, organic bounty, we couldn’t do what we do without you!

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 Full Plate veggies

crops are our best estimate & may change a bit after harvest

• claytonia - remembrance

• carrots - remembrance

• dino kale - stick and stone

• radishes - purple muu- stick and stone

• broccoli - stick and stone

• cauliflower - stick and stone

• acorn squash - stick and stone

• garlic - stick and stone

• potatoes - three stone farm

• onions - blue heron farm

Fruit Bowl begins next week, 12/8

this week’s Remembrance cheese

Buttermilk Blue - crumbly and incredibly flavorful, perfect on a burger

updates from the farm & friends…

it’s Giving Tuesday! What better way to kick off the share than sharing gratitude for some of our partners that help make our work possible…

HEALTHY FOOD FOR ALL

HFFA provides integral support making CSA shares accessible to all in our community, regardless of income. This year HFFA helped more than 1,500 neighbors supplant the distress of food-insecurity with the fulfillment of nourishing, locally grown produce. Join HFFA’s farmers in ensuring everyone has reliable access to healthy food.

We’re proud to say we had 130 HFFA supported memberships this year!

THE YOUTH FARM PROJECT

The Youth Farm is stewarding a more just, food sovereign future for our community. Their work provides hands-on learning, job training, food access and more. In the Full Plate world, they are the generous hosts of our Saturday CSA pickups through the growing season, and the stewards of our bountiful u-pick.

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.

Sauteed Greens - a standby recipe for all the winter cooking greens!

hearty winter greens are super versatile! They can be massaged and added to tender raw salads or cooked up into soups, bakes (like above) or sauteed and enjoyed all on their own!

• 1 bunch cooking greens (kale, chard, collards, tatsoi, you name it!)

• 1 small onion or shallot, minced

• 2 cloves garlic, minced

• 2T olive oil

• salt and pepper to taste

PREPARATION

1. Remove stems from greens and roughly chop

2. Once your greens are prepared, heat the garlic in olive oil over medium heat for about a minute. Add the onions or shallot and heat for another 1 to 2 minutes.

3. Add greens and heat, stirring occasionally, until tender—about 6 to 8 minutes for kale, a little less for chard or spinach, a little more for collards.

4. Finish it off to your liking: a sprinkling of salt & pepper, pepper flakes if you want some heat, crumbled cheese (like Remembrance Farm Buttermilk Blue!) , some toasted nuts or seeds-you name it!

More in-season inspiration…

• Acorn squash, onion, kale: Winter Squash Risotto with Leeks and Greens

• Potatoes, onion, garlic: Spiced Potato, Sage & Leek Soup

• Cauliflower, potato, onion: Cauliflower Curry

• Carrots: Fermented Ginger Carrots (or watch video) — from member and integrated dietician and nutritionist Erin Harner

• Purple Muu Radish: the perfect vessel for a dip when sliced! Delightful when pickled. Also great added color in any root veggie roast.

Find local chef, Sara May’s, Full Plate CSA inspired recipes on our website here! This week you could make…

• Acorn Squash, Garlic, Greens: Pork & Greens Stuffed Squash

• Kale, Onion, Garlic: Charred Kale & Onion Dip

• Carrots: Coffee Roasted Carrots

Veggie Spotlight: Claytonia