this week’s Full Plate veggies

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

• onions - remembrance

• parsley root - remembrance

• kale - remembrance

• kohlrabi - remembrance & stick and stone

• garlic - stick and stone

• napa cabbage - stick and stone

• daikon - stick and stone

• beets - stick and stone

• sweet potatoes - juniper hill farm

*surprise! Sprouts from Dancing Turtle that were planned for this week landed in last week’s share instead, a happy accident! we hope you enjoyed :)

this week’s Fruit Bowl

this is share 5 of 6! Last fruit share in two weeks, 2/17

• melrose apples - bittner singer, appleton

• mutsu apples - bittner singer, appleton

• winecrisp apples - jackman vineyard, ithaca

• naval oranges - thorpes family farms, east aurora AND florida

• apple cider - red jacket, geneva

• cherry stomp - red jacket, geneva

• black currant juice - red jacket, geneva

this week’s Remembrance cheese

BLU4U - Good on burgers, does crumble for salads, good on crackers

updates from the farm & friends…

Please return milk & yogurt jars weekly

due to supply chain shortages we cannot get new milk or yogurt jars. We are counting on jars being returned weekly (or once you’re finished) in order to pack the coming weeks’ shares. Thank you!

Weather & Snow…

We are watching the weather and will send an update if deliveries/timing will be affected, but not changes as of now. If you get home delivery, please be sure there is a clear path for our driver to get to your home in the snow.

Summer CSA Sign Up is OPEN!

for Full Plate, Fruit Bowl and Remembrance Dairy! We’re so grateful for the ongoing support of our returning members. Once again we’re offering the…

Returning Member Earlybird Special thru 2/28

returning members paying in full in February can take $20 off the cost of a share OR forego your discount & we’ll donate $20 to Healthy Food For All

Feel free to drop checks off at Stick and Stone Farm or Remembrance Farm, or mail to PO Box 6898, Ithaca, NY 14851

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.

Thai Kohlrabi Noodles

here’s a recipe for warmer, heartier Creamy Mushroom Kohlrabi Noodles, and one for Sage Brown Butter Kohlrabi Noodles

• 1 kohlrabi, peeled & spiralized into noodles or cut to thin matchsticks

• 1 large red pepper, thinly sliced

• 1 cup shredded carrots

• 1 cup shredded cabbage

• 2 scallions, sliced

• 1 daikon radish, thinly sliced

• 1 jalapeño pepper, seeds removed and thinly sliced

• 1/4 cup fresh cilantro leaves

…FOR THE DRESSING

• 3 T: avocado oil or other mild oil

• 1 T each: sesame oil, minced ginger, honey, water, lemongrass (optional)

• 2 T each: rice vinegar, soy sauce

• juice of 1/2 a lime

PREPARATION

1. Combine all the ingredients for the salad in a large bowl and toss together.

2. Whisk together all the ingredients for the dressing in a separate bowl. Pour over the salad and toss until well coated.

3. Garnish with sesame seeds and lime wedges.

Parsley Root-Thyme Soup

• 1lb winter squash, carrot or sweet potato, chopped

• 4-5 C chicken or vegetable stock

• 1½ teaspoons salt

• 1 onion, chopped

• 1 small potato

• 2 sprigs fresh thyme, stems removed

• 1 clove garlic, minced

• 1 teaspoon Chili flakes

• 5 parsley roots or celeriac, chopped

PREPARATION

1. Heat the stock, pumpkin, onion, thyme, garlic, potato and parsley roots.

2. Bring to the boil, reduce heat and simmer for 30 minutes without the lid on.

3. Puree the soup and bring back to the boil, add half of the chilli flakes and simmer for 20 minutes.

4. Serve and garnish with the rest of the chilli flakes, some thyme leaves and fresh black pepper, croutons are also a great addition

More in-season inspiration…

The flavor of parsley root is somewhere between celeriac and carrot with hints of celery, turnip, and parsley leaf. It will add flavor and aroma to root veggie roasts or soups, or try adding it to mashed potatoes. More info and recipes here

if you loved last week’s kimchi and want some more… good news! you’ve got most of the ingredients this week: daikon, onion, garlic, napa cabbage

During this cold snap the harvest windows are tight and it’s tough to pull off as many greens as we like to send… this is why we save Napa Cabbage for this time of year! A perfect sub for leafy greens in salads, sandwiches, & more.

Bring together Kohlrabi and Sweet Potatoes with these fritters

If your greens are piling up, we made a delicious Spinach & Kale-akopita last night!

Veggie spotlight - Garlic

On top of its delicious flavor, garlic is rich in vitamin C, vitamin B6, antioxidants and manganese. It has benefits for digestion, blood pressure and more.

most of us are familiar with this one when it comes to the kitchen, so here’s some info about garlic from field to barn:

Garlic spends about 9 months in the ground, planted in October, harvested in July. Unlike many other plants, one crop per year is all we get.

We grow A LOT, tens of thousands of heads. Even so, that could be gone in a blink given the number of kitchens we feed and the garlic love many of us have. So we dole them out one or two at a time so we can all enjoy this July goodness even now in February. We’re soon to send out the last of it.

Why not grow more? Come springtime, we need space for all the other crops! And even if we had the space, we only have so many hands to harvest, cure, clean and trim each head with care, while also finding time to harvest other summer goodies. Plus, we need to save some of the harvest to plant for next year’s garlic!

We know many of you could use more garlic. And some of you tell us you could use less too. To us that means we’ve found a balance. Regardless of where you fall on this scale, we hope you can feel the whole year worth of tender growth and care in each head that lands in your kitchen, we saved it just for you ;)