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some sweet throwbacks from the archives as we enter our 19th year growing together
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this week’s Full Plate veggiescrops are our best estimate & may change a bit after harvest lettuce mix - remembrance flower sprouts AKA kalettes - remembrance kohlrabi - remembrance parsnips - stick and stone & remembrance braising bunch - madeley kale and mustards - stick and stone green meat radishes - stick and stone garlic - stick and stone sprouts - with clover, fenugreek, radish - dancing turtle dry beans - black turtle beans - buttermilk bean sweet potatoes - three stone farm
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this week’s Remembrance cheeseForager (formerly known as Red Gold) - A washed-rind cheese, similar in appearance to the French classic Bucheron. It has a soft center with a surrounding silky creamline. Great for snacking with a crusty piece of bread. Try to enjoy this week, this cheese is ripe and ready!
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updates from the farm & friends…
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PAYMENT PLANNERS, PAYMENTS WERE DUE 1/15All payments are $110 ($58 for HFFA members). Pay online here, pay via cash or check (to Full Plate Farms, PO Box 6898, Ithaca, NY 14851 or brought to your free choice pickup) or pay via EBT at GreenStar and send us a copy of your receipt. Find more payment plan info here. These are the final payments for the Winter CSA unless you have an outstanding balance
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REMEMBRANCE FARM GROUND BEEF FOR SALERemembrance Farm is offering up ground beef from a bull raised on our Organic/biodynamic farm. The meat has great grass-fed flavor and is quite lean for ground beef. Pickup will be 1/26, or an alternate date can be arranged case-by-case.
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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.
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Celery Root & Parsnip Latkeslatkes or fritters are a great way to use up all sorts of roots in one recipe. We traditionally think of potatoes, but other roots including sweet potatoes, carrots, beets, turnips, and kohlrabi can easily be swapped in or combined where it calls for celeriac and parsnips. Parsnip-sweet potato latkes anyone?? I even made a sweet potato-apple with warm spices recently, yum!
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1 pound celeriac aka celery root, peeled and grated 1pound parsnips, peeled and grated 1medium onion, peeled and grated 1¼cups matzo meal ¾cup chopped Italian parsley 5large eggs 1tablespoon kosher salt, more for serving ¾teaspoon cracked black pepper Safflower oil
PREPARATION Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated. Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don’t over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm
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Ideas for Cooking with Flower Sprouts (Kalettes)
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Eat raw with creamy dips Boil in salted water for 3-4 minutes, drain, and fry briefly in butter. Blanch, drain, and then throw into pasta with lots of olive oil and sauce or spices of your choosing. Stir fry for a minute or two in sesame oil. Add a drizzle of soy sauce, a little fresh ginger, some garlic and a sprinkling of sesame seeds to finish Roast at 475 with a drizzle with olive oil, salt and pepper for 10 minutes, stirring (or shaking the pan to redistribute) halfway through cooking.
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More in-season inspiration…
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Veggie Spotlight: Flower Sprouts AKA Kalettes
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Also called Kalettes, Flower Sprouts are a cross between Brussels sprouts and kale and have a sweet, nutty flavor. You can cook Kalettes as you would Brussels, though they cook more quickly. Kalettes are very high in vitamins C, B6 and K |
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