shout it from the rooftops! and the tops of the hay bales too!

Winter Break is coming up!

There WILL be shares for you to pickup this week, 12/22

The are NO SHARES the next two weeks, 12/29 and 1/5

this goes for Full Plate and Side Dish CSAs

All shares return 1/12/2022.

Wishing you a wonderful rest of your year! Thanks for spending 2022 with us :)

this week’s Full Plate veggies

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

• red chard - remembrance

• rainbow carrots - remembrance

• watermelon radish - remembrance

• brussels sprouts - remembrance

• shallots - stick and stone & remembrance

• salad mix - stick and stone

• napa cabbage - stick and stone

• garlic - stick and stone

• potatoes - hill side farm

• sweet potatoes - three stone farm

this week’s fruit bowl

• Mutsu (aka Crispin) Apples - Black Diamond

• Idared Apples - Bittner Singer

• Winecrisp Apples - Jackman Vineyard

• Frozen Tart Cherries - Bittner Singer

• Fresh Cranberries - Old Earth Orchard

• Black and Blue Stomp - Red Jacket

• Spiced Cider - Red Jacket

this week’s Remembrance cheese

• St. Gunnaire - loyal cheese enthusiasts have seen this one before, but this batch is a bit different. Still a raw semi-soft washed rind cheese done in the style of the French cheese Saint-Nectaire. A great cheese-board cheese. Consuming the rind may be for the adventurous, but its perfectly edible!

updates from the farm & friends…

REMINDER: RETURN YOUR BOXES!

Each week when you come to collect your fresh share, please leave your flattened box from the previous week at your pickup site. Wax boxes are NOT recyclable but ARE reusable and we want them back! Here’s a flattening how-to video :)

And if you get yogurt or milk, please return your glass jars too!

PRESS BAY WINTER MARKET

Thursday 12/22 | 2-6pm | Stick and Stone Farm will be there loaded up with veggies! And there will be many more wonderful vendors, plus music, and the usual goodies from all the Press Bay businesses. Stop by! (Learn more here)

GOING AWAY FOR THE HOLIDAYS?

we are too ;) there will be no shares 12/29 or 1/5. If you’ll be away this Thursday, 12/22 consider gifting your share to a friend! We are not able to offer early pickup or swapping pickup locations. Safe travels and Happy holidays :)

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.

Squash and Greens Tostadas by Sara May

Dietary Info: Gluten-free, vegan friendly

• 1 large squash, such as butternut or kabocha OR 2 smaller squash such as delicata OR 2 lbs sweet potatoes

• 1 teaspoon oregano

• ¼ teaspoon cinnamon

• Pinch cayenne pepper (optional)

• 3 tablespoons plus ⅓ cup olive oil, divided

• 1 bunch greens, such as kale, swiss chard, collards or spinach

• The juice of 1 lime

• ¼ cup sunflower seeds

• ¼ cup sesame seeds

• ½ teaspoon cumin seeds

• 1 can black beans, drained and rinsed

• 12 tostadas (substitute soft corn tortillas if you would prefer tacos!)

• Sour cream and hot sauce, for serving

Directions: 

1. Preheat oven to 400°F. Cut squash in half and scoop out seeds. Toss squash halves with oregano, cinnamon, cayenne, 3 tablespoons olive oil and salt & pepper. Arrange halves, cut side down, on a parchment-paper lined sheet tray. Roast squash until very tender, 50-60 minutes. Remove from oven and allow squash to cool enough to handle.

2. Meanwhile, remove thick inner stems from greens and thinly slice. Place greens in a large bowl, squeeze the juice of 1 lime over, season with salt & pepper, and massage until slightly softened. 

3. Combine ⅓ cup olive oil, sunflower seeds, sesame seeds and cumin seeds in a small saucepan. Place over medium-high heat and cook, swirling the saucepan often, until seeds start to brown and pop, about 3 minutes. Immediately remove from heat and pour over greens. (There may be some splattering at this point, so take care!) Toss to evenly combine.

4. When squash is cool enough to handle, scoop flesh away from skin and place in a bowl. Mix in drained black beans and stir to combine, gently mashing some of the beans. Season with salt & pepper. 

5. To assemble, spread some of the squash-bean mixture over the bottom of the tostada and top with greens. Garnish with a dollop of sour cream and a splash of hot sauce.

Napa Cabbage Slaw

we always have a slaw in the fridge in the winter! It’s great to eat all on it’s own, and a versatile addition to a salad, on top of tacos, you name it! - Molly

• 1 Head Napa Cabbage (or any cabbage really)

• 3-4 roots (carrots, radish, turnip, etc)

PERPARATION

• thinly slice the cabbage and shred the roots, toss to combine

• Coat with your favorite dressing and enjoy. Here’s some inspiration of different slaw styles.

More in-season inspiration…

• The best way to deal with an onion stockpile?? French Onion Soup

• Sweet potatoes, Fruit Bowl apples: Sweet Potato Apple Latkes

• Potatoes: Classic Latkes

• Potatoes, garlic, shallots: Crispy Smashed Potatoes with Garlic & Za'atar

• Carrots: Carrot Tahini Muffins

• Carrots, shallots: Carrot and White Bean Burgers

• Potatoes, garlic, carrots, cabbage: Mediterranean Vegan Cabbage Soup 3 Ways

• Swiss chard, garlic, shallot: Swiss Chard Shakshuka

• Watermelon radish are great (and beautiful) on salads or in slaws. You can add another dimension of flavor and quick pickle them - like this or this.

• Brussels sprouts: Balsamic Roasted Sprouts, Brussels with Bacon and Roasted Parmesan Sprouts are all winning recipes!

Veggie Spotlight: Napa Cabbage