a few events at Stick and Stone Farm this week to round out this beautiful fall…

Tonight, Tuesday! Get Out the Vote Rally with Josh Riley, 6:30-7:30pm - did you know Full Plate is old enough to vote?! It’s true, it’s our 18th season growing together! If you can vote too, please do!

Wednesday! French Fry Pop-Up with Blue Heron Farm & Art Show, 3-7pm - come for your veggies, leave with french fries! The makings for a great evening :)

this week’s Remembrance cheese

• Fromage Blanc - our classic creamy, spreadable cheese

preorder and pickup

BUTTERNUT SQUASH *SECONDS SALE* - pickup THIS WEEK 11/2-11/5- Stick & Stone

CARROTS - pickup THIS WEEK 11/2-11/5 - Remembrance Farm

SWEET POTATOES - pickup 11/9-11/12 (last week of CSA) - Three Stone Farm

“Sweet potatoes are finally here! (variety - Orleans), bulk boxes of sweet potatoes will store all winter if kept above 55’F —Youngiee & Roger, Three Stone Farm”

updates from the farm & friends…

RESERVE YOUR WINTER CSA(s) NOW!

12 weeks of local, organic produce —root veggies, fresh salad and cooking greens, onions, garlic, potatoes, sweet potatoes, winter squash, dry beans, sprouts, and ferments from local partners. Remembrance Farm yogurt, milk and cheese shares still available too!

HOW WAS YOUR SEASON? SHARE YOUR EXPERIENCE

We’re grateful to be your farmers! Your feedback helps us to cultivate the best CSA we can— the shares and the community. Please take a moment to share your experience while it’s fresh in your mind.

IT’S TURKEY TIME… BUY LOCAL!

Bluebird Dream Farm Turkeys - pickup at Stick and Stone’s pop-up thanksgiving market, Thursday 11/18, 12-3pm. Bluebird Dream Farm is a small, family-run farm producing pasture raised, Organic Turkeys in Tburg

Good Life Farm Turkeys - Order your pasture raised organic "orchard turkey", raised locally at Good Life Farm!

on our plates…

Recipes available on our website here. Send us your favorite recipes here!

BEC (Brassica, Egg & Cheese) Breakfast Sandwich

DIETARY INFO: vegetarian, contains eggs and dairy

• 1 large hakurei turnip OR 1 small kohlrabi OR 1 small rutabaga OR 1 medium daikon/muu radish

• 2 tablespoons unsalted butter, divided

• 1 teaspoon olive oil

• 1 tablespoon white miso paste

• ¼ cup hot water

• ¼ teaspoon smoked paprika

• 2 eggs

• ½ cup shredded cheese

• 2 English muffins, toasted

DIRECTIONS:

1. If using hakurei turnip or daikon, wash well. If using kohlrabi or rutabaga, peel vegetables. Slice into ¼” rounds.

2. In a large saucepan over medium high, heat 1 tablespoon butter and 1 teaspoon olive oil until butter is melted. Sear sliced brassica until golden brown, 4-5 minutes per side. Season with salt and pepper.

3. While veggies are searing, whisk together miso paste, hot water and smoked paprika. When veggies are golden brown on both sides, add miso mixture to pan and turn slices to coat. Allow mixture to reduce by half, about 2 minutes. The veggies should be easily pierced with a fork at this point– if they’re still too firm, reduce heat to low and cover pot until they are tender. Remove from heat and set aside.

4. Whisk 2 eggs vigorously until they are fully homogenous. In a non-stick skillet, melt remaining 1 tablespoon butter. Add whisked eggs and top with shredded cheese. Season mixture with salt and pepper. Allow mixture to set on the bottom and then gently flip over to finish cooking the eggs and cheese. Divide mixture in half and, using a spatula, fold each half into a square that will roughly fit the English muffin.

5. To serve, place a few slices of miso-glazed brassica on the bottom of a toasted English muffin. Top with the egg and cheese mini-omelet. Serve with hot sauce on the side!

More in-season inspiration…

• Napa cabbage, carrots, muu radish, onion: Kimchi

• Cauliflower, kale, garlic: Roasted Cauliflower & Kale Pasta

• Cauliflower, onion, garlic, potato: Cauliflower Cheese Pie w/ Grated Potato Crust

• Napa cabbage, garlic, kale: Napa & Kale Coleslaw w/ Miso-Ginger Dressing

• Napa cabbage, onion, garlic: Cabbage & Mushroom "Lasagna"

• Celeriac, potato, onion, garlic: Celeriac Soup

• Celeriac, potato: Potato and Celery Root Biscuits

• Carrots, muu radish: Pickled Carrots & Daikon

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

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

• Muu or daikon, bok choy: Simmered Daikon w/ Bok Choy and Edamame

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!

AT STICK AND STONE FARM (see map) and AT THE YOUTH FARM PROJECT (see map) we’ve had a couple of frosts and much of the u-pick has been cleared. Feel free to look around for any remaining treasures :)