Last shares this week, and we’re sending you off with lots of veggies and a heaping helping of gratitude! Here’s some end-of-season thoughts from Stick and Stone Farm:

A farmer friend asked to try our ‘Starry Night’ acorn squash, so we gave her a few to try. What we got back was a stuffed acorn with quinoa, rice, mushrooms and cheese, which was delicious… and a large serving of gratitude for our CSA members. You all wrote us checks with the dollar amount filled in, but trusted us to figure out the what and when and how, and in doing that you’ve given us the ability to choose what we grow. Consider that most farmers, in order to expect to sell what they grow, must grow exactly what their buyers expect and want. Green lettuces, red tomatoes, purple eggplant, and green acorn squash. By investing in the Full Plate Farm Collective adventure you’ve allowed us to do crazy things, like buying 8,000 seeds of a squash variety that none of our wholesale customers had ever heard of- an acorn squash with patterns like a stained glass mosaic- called ‘Starry Night’. Besides looks and flavor, this squash is special because one of its breeders, Dr Lindsay Wyatt, used to be a Full Plate member back when she was a PhD candidate at Cornell. This is a time of year when many things come full circle, and we get a chance to look back and see how far we’ve come. Thank you for joining us, and helping our farms become an asset to our community. We hope to be here for you through many more circles round the sun. 

P.S. only 9 Winter Shares left, reserve yours NOW!

Last shares this week, 11/8-11/11. Winter CSA begins Thu 11/30

last veggie share

Finishing this season off right: with loads of good food and gratitude. Thank you for joining us! As always, we’re so glad to be your farmers :)

• salad greens* - remembrance

• brussels sprouts - remembrance

• rutabaga - remembrance

• onions - remembrance

• lettuce - remembrance & stick and stone

• cabbage - stick and stone

• winter squash - rotating honeynut, butternut- stick and stone

• cooking greens* - rotating kales, etc - stick and stone

• rainbow carrots - stick and stone

• garlic - stick and stone

• potatoes - three stone farm

ROTATING —————————————

• beets (variety: cylindra) - remembrance

preorder and pickup

SWEET POTATOES - from Three Stone Farm - pickup this week, 11/8-11/11 (Sold out)

CARROTS - from Remembrance Farm - pickup this week

BEETS - from Remembrance Farm - pickup this week

WINTER SQUASH - from Stick and Stone Farm - pickup this week - butternut or acorn available - *tip: squash stores great at room temp, no fridge space required!

ONIONS - from Stick and Stone Farm - pickup this week - *tip: onions store great at room temp, no fridge space required!

updates from the farm & friends…

HOW WAS YOUR SEASON?

Share your experience to help us create the best CSA possible—abundant veggies, sweet community and all!

GET YOUR HANDS ON THESE FABULOUS WINTER SIDE DISH CSAS FROM OUR FARMERS & OUR FRIENDS:

• BUTTERMILK BEAN HEIRLOOM BEANS (farm pickups)

• JENNY CREEK WINTER TULIPS (stick & stone, remembrance pickup)

• FINGER LAKES FRUIT BOWL (all pickups/delivery)

• REMEMBRANCE FARM DAIRY (farm pickups, mimi’s attic)

• OPEN SPACES EGGS - details coming soon (stick & stone)

HARVEST PAIRING FUNDRAISER FOR HFFA ON SUNDAY

Sweet Land Farm is hosting a Harvest Pairing Fundraiser to support Healthy Food For All November 12th from 3-5pm. Wine, cider and all sorts of culinary delights from local producers and chefs, all to support CSA accessibility, it is sure to be an event you won't want to miss. Sliding Scale Pricing from $55 to $80....or more! Tickets available on their website 

IT’S TURKEY TIME! ORDER LOCAL & ORGANIC FROM:

• Open Spaces - PRE ORDER TURKEYS

• Bluebird Dream Farm - PRE ORDER TURKEYS

on our plates…

Please 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.

Pasta with Cabbage, Winter Squash & Walnuts

• 1/2 pound (227 grams) winter squash

• 1/4 cup (60 ml) extra-virgin olive oil, or a little more

• 1 pinch fine sea salt and freshly ground pepper

• 2 tablespoons cider vinegar

• 1 1/2 teaspoons honey

• 1/2 pound (227 grams) linguine or other long pasta

• 1/4 cup (30 grams) dried cranberries

• 1/2 pound (227 grams) green cabbage, trimmed, cored and shredded (about 2 lightly packed cups)

• 1/4 cup (30 grams) walnut pieces, toasted, if you’d like

• 1 handful freshly grated Parmesan, for sprinkling

Directions

1. Bring a large pot of generously salted water to a boil. Meanwhile, cut the squash in half and remove the seeds and strings (discard the seeds or clean and roast).

2. Thinly slice or cut into cubes (see headnote). You’ll have about 2 lightly packed cups.

3. Warm 2 tablespoons of the oil in a large high-sided skillet, preferably nonstick, over medium-high heat. Toss in the squash, season with salt and pepper and cook, stirring, until it is almost tender, about 8 minutes. Stir in 1 tablespoon of the vinegar and cook until it is absorbed by the squash — this is quick. Add the honey and stir to coat, then scrape the squash into a bowl and set aside.

4. Cook the pasta according to package directions. About a minute before the pasta is ready, toss the dried cranberries into the pot. When the pasta is cooked, scoop out 1/4 cup of the cooking water and set aside, then drain the pasta, leaving a little water clinging to the strands.

5. Return the skillet to medium-high heat, add 1 tablespoon of the remaining oil, toss in the cabbage and season with salt and pepper. Cook, stirring, for a minute or two, then add the remaining 1 tablespoon vinegar and cook, stirring, until it is absorbed. Pour in the reserved pasta water and cook for a minute, then add the pasta and cranberries and stir it all around. Mix in the squash and the remaining 1 tablespoon oil. Taste for salt and pepper and see if you want to add a bit more oil. Serve topped with the walnuts and Parmesan.

More in-season inspiration…

• It’s CABBAGE season! So many lovely varieties, yet so little time! As we load you up with this fall 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

• Rutabaga: Mashed rutabaga

• Rutabaga: BEC: Brassica Egg and Cheese Sandwich

• Carrots: Coffee Roasted Carrots

• Brussels Sprouts: Sriracha-Roasted Brussels Sprouts

• Brussels Sprouts: Shaved Brussels Sprouts with Whole Grain Mustard Sauce

• Winter Squash, cooking greens, garlic: Winter Squash and Spinach Pasta Bake

• Onion, garlic, winter squash (tip: add carrots and/or sweet potatoes with squash): Roasted Apple & Winter Squash Soup