this week’s Full Plate veggies

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

2 more shares including this week! Last share next week, 3/3

• kale - remembrance

• beets - remembrance

• carrots - remembrance

• onions - remembrance

• braising mix - stick and stone

  green & purple tatsoi, mustards, madeley kale

• cabbage - stick and stone

• turnip medely - stick and stone

  golden, purple top, gilfeather

• cranberry beans - buttermilk bean via Harvey Zimmerman, Penn Yan

• potatoes - hill side farm

Fruit Bowl done!

we’re onto planning for summer :)

18 weeks of smaller sampler shares, pickup weekly mid June-mid October:

this week’s Remembrance cheese

2 more shares including this week! Last share next week, 3/3

DOUBLE CHEESE WEEK! everyone should take two cheeses home:

1. everybody gets a container of shredded mozzarella (for melting)

2. and then a choice of either Beau’s Farmhouse or Sbrinz-style cheese. - Beau’s farmhouse is full of mushroomy umami flavors and the Sbrinz-style is a salty grating cheese.

updates from the farm & friends…

Need more beans? Contact Buttermilk Bean…

There will not be a summer bean share, but Buttermilk Bean does have some extra local, organic dry beans from the 2021 harvest in need of homes. If you’d like to stock up on some local beans, contact Kristen to reserve some.

Last Chance! Earlybird Special ends Monday 2/28

We’re so grateful for the ongoing support of our returning members like YOU. 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.

Root Veggie Burgers

• 1/2 cup sesame seeds

• 1/2 cup sunflower seeds

• 4 cups grated root vegetables

• (original recipe calls for 2C each beets & carrots, but you can easily use up other assorted root veg with this recipe)

• 1/4 cup minced onion

• 2 large eggs, lightly beaten

• 1 cup cooked brown rice

• 1 cup grated Cheddar cheese

• 1/2 cup vegetable oil

• 1/4 cup finely chopped parsley

• 3 tablespoons flour

• 2 tablespoons tamari

• 2 cloves garlic, finely chopped

• 1/4 teaspoon cayenne pepper
  
  INSTRUCTIONS
  1. Preheat oven to 350 degrees. Lightly grease a baking sheet.
  2. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them until lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer to a small bowl.
  3. Return the skillet to the heat and add the sunflower seeds. Stir them until lightly browned and fragrant, 3 to 5 minutes. Transfer them to the dish with the sesame seeds.
  4. Combine the shredded roots and onion in a large bowl. Stir in the remaining ingredients (your hands work best here). Add cayenne and mix until thoroughly combined.
  5. Using your hands, shape the mixture into patties and arrange them in rows on the baking sheet.
  6. Bake the patties until brown around the edges, about 30 minutes. Unless they are very large and thick, it should not be necessary to turn them.
  
  Serve alone, on top of a salad or on buns. Top with your favorite condiments

Loaded Bean & Veggie Soup

• 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil

• 1 large onion, chopped

• 4 garlic cloves, thinly sliced

• 2 carrots, diced

• 2 stalks celery sliced, or diced celeriac

• 1 18 ounce jar diced tomatoes with juice

• 1 lb dried cranberry beans, soaked at least 6 hours or overnight and drained

• 8 cups of water, or homemade chicken or vegetable stock

• 3 cups chopped cooking greens like kale, chard or spinach

• 2 teaspoons sea salt or more if using unsalted stock or water

• black pepper to taste

• Sliced basil leaves or pesto for garnish (optional)

• Freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese (optional)

Instructions

1. Heat the olive oil over medium-low heat in a large pot and add the onions, garlic, carrots and celery. Cook until vegetables have softened and the onions are tender and translucent, about 8 minutes.

2. Add the tomatoes with the juice and cook for 5 more minutes, until the tomatoes are fragrant.

3. Add your pre-soaked and drained beans, and water or stock and bring to a boil. Lower the heat and simmer, partially covered for 1 hour, or until the beans are tender. Softening the beans can take anywhere from 1 to 2 hours, depending on the age of the beans.

4. Once the beans are softened, add the spinach and stir until wilted.

5. Add the salt and pepper and taste for seasoning. Top with sliced basil leaves or pesto and grated cheese (if desired).

More in-season inspiration…

Dug out my (far from exhaustive) list of CABBAGE ideas! make cabbage wraps / a soup / roast it / sautee it / boil it / caramelize it / fry it / stir fry it / ferment it for sauerkraut / a slaw —creamy, vinegary, sweet, salty, so many slaw-ssibilities ;)

Braising Greens are super simple, but can take many forms: try Sweet Braised Greens with maple and raisin, Salty Braised Greens with olive and lemon, or braised greens with onion & bacon

Silken Turnip Soup has proven to be a favorite use for lots o’ turnips, onions and potatoes

Have a drawer full of unidentified roots? We hope this helps!

Click here for a downloadable, detailed PDF

Veggie spotlight - Turnips

Turnips have a mild, peppery flavor well suited to a variety of raw and cooked preparations. While Turnips can be served fresh, the roots are more popularly cooked to enhance sweetness and depth of flavor. Turnips can be baked, roasted, boiled, slow-roasted, sauteed, or mashed.

Turnips are an excellent source of Vitamin C and Fiber