Welcome, September! Cool nights (and days) are telling many summer crops that the time has come to slow down. Our harvests of summer squash, cucumbers, eggplant and their mid-summer friends are getting steadily smaller and will soon wind up for the season. But, as always, as some crops finish off their season, other crops carry on— beans, tomatoes and peppers should stick around a bit longer, don’t worry— and many are are still growing and/or soon to flourish. The flurry of fall cooking greens is close on the horizon, and the salad mixes and lettuce are loving these cooler days too. The onions and garlic have all been cured, the first winter squash is making its way into the barn, potatoes are pouring in too and more roots are soon behind them in coming weeks. Food that will feed us all through the fall and the winter too! There are 10 more weekly harvests to share in the Growing Season CSA, and Winter CSA shares will go on sale soon—we hope you’ll join us in enjoying the bounty that the coming seasons are sure to bring!

this week’s veggies

• salad greens* - remembrance

• peppers - rotating sweet peppers and poblanos - remembrance

• tomatoes - heirlooms & romas - stick and stone and remembrance

• basil - stick and stone and remembrance

• swiss chard - stick and stone

• delicata squash - stick and stone

• potatoes - stick and stone

• onions - ailsa craig - stick and stone

ROTATING —————————————

• parsley - remembrance

• cilantro - remembrance

• cucumbers - stick and stone and remembrance

• green beans - stick and stone

• tomatillos - stick and stone

• shishitos - mostly mild, occasionally hot - stick and stone

• sweet corn - stick and stone

this week’s fruit bowl

• Blackberries - Hurd Orchard, Holley, NY

• Honeycrisp Apples - Hurd Orchard, Holley, NY

• Yellow Peaches - Bittner-Singer, Appleton, NY

• Plums -or- Grapes (for those who didn’t get them last week) - Bittner-Singer, Appleton, NY

this week’s Remembrance cheese

• Moby - a Morbier style cheese with a characteristic streak of grape vine ash. The rind is included for those who like funkier cheeses, if you’re not one of those people, just remove it and enjoy the rest!

• or choose - Feta - the crumbly salty classic - ltd availability, FCFS

preorder and pickup

FOR PICKUP THIS WEEK, SEPT 4-7

LOCAL, ORGANIC-FED, PASTURE RAISED CHICKEN FROM FOUR LEAF FARM (if you ordered last week—ordering closed)

ORGANIC PEPPERS — Remembrance Farm — Pickup this week (9/4-9/7) - Options for bulk Sweet Peppers, Poblano Peppers and Red Ember Cayenne

ORGANIC ROMA TOMATOES — Stick and Stone — Pickup this week (9/4-9/7)

PRUNE PLUMS — Bittner Singer — Pickup this week (9/4-9/7)

PRE-ORDER FOR PICKUP NEXT WEEK, SEPT 11-14

PASTURE RAISED PORK AND LAMB FROM OUTRYDER FARM — so many cuts and options available!! - Pickup next week (9/11-9/14) at any pickup location

updates from the farm & friends…

REMINDER TO RETURN BOXES AND JARS

Veggie and fruit boxes should be flattened returned to your pickup site each week. (Clean) glass yogurt and milk jars from Remembrance Dairy too! Thank you for helping us keep waste and packaging costs low.

HEY, SWITCHEROOS

Please think of your selected pickup as a regular part of your weekly schedule, and if something comes up, we welcome you to make occasional use of the trusty switcheroo**. No notice needed, just check in to see if we’re running low on anything. If you find yourself switching your pickup location regularly, please reach out to request your name be moved to another site* that works best for you! Thanks for helping us make sure everyone gets a full and beautiful share!

*Press Bay pickup is full **Switcheroos not available for boxed shares

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.

Smiley Fries

• 1 medium delicata squash

• 2 tablespoons melted butter or oil of choice

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

PREPARATION

1. Adjust oven rack to lowest position and preheat oven to 425°F (218°C).

2. Trim both ends of each delicata squash then slice it lengthwise, down through the center of the squash, creating two even halves. Use a soup spoon to scrape out and discard seeds and any fibrous flesh. Cut each squash half crosswise into .5 inch-thick slices.

3. Transfer slices to large bowl. Add melted butter or oil, salt, and pepper, and toss to evenly coat squash slices.

4. Transfer squash slices to a baking sheet, and roast until squash slices are golden brown on the bottom, about 12 minutes. Flip each slice, return it to oven, and continue to roast until second side is golden brown, about 10 minutes.

5. Enjoy! A great side dish or addition to your next salad or pasta meal

Poblano Corn Chowder

Or try Corn Chowder with sweet peppers if that’s more your style :)

• 5 to 6 poblano peppers (to yield 1 1/2 cups roasted, peeled, and chopped)

• 3 tablespoons butter

• 2 medium onions, diced (about 2 1/2 cups)

• 2 ribs celery, diced (about 3/4 cup)

• 1 clove garlic, minced (1 teaspoon)

• 2 medium potatoes, peeled, cut into 1-inch chunks (10 to 12 ounces)

• 4 ears corn (enough to yield 4 cups corn kernels), or 4 cups corn

• 5 cups chicken stock (use vegetable stock for vegetarian option)

• 1 teaspoon kosher salt

• 2 bay leaves

• 1 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1 cup heavy cream

• 1/2 teaspoon black pepper

• 2 limes, one sliced for garnish, one for juice (can substitute lemon juice)

PREPARATION

Roast the chiles: You can roast them on a gas stove, a grill or under a broiler. Just make sure they get blackened all over. Then put them in a bowl, cover the bowl and let them steam. When they've cooled down enough to touch, cut them open, remove and discard the stem, seed pod and inside veins. Roughly chop the chiles and set aside.

Melt butter in a 5 to 6 quart pot on medium high heat. Add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, until the onions and celery are softened and are beginning to brown. While the onions are cooking, if using fresh corn on the cob, cut the fresh kernels of corn away from the cobs.

Once the onions and celery are beginning to brown, add the garlic and cook for a minute more. Add the potatoes, stock, bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer for 8-10 minutes until the potatoes are cooked through.

Add the corn to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.

Remove the bay leaves. Stir in the cream. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or standup blender to purée about a third of the soup. To serve, sprinkle with a little fresh lime juice and serve with a slice or two of lime.

More in-season inspiration…

• Delicata squash: Fig & Delicata Squash Salad

• Potatoes, sweet peppers, sweet corn, celery, Remembrance milk: Corn Chowder

• Potatoes, beans, herbs: Summer Lemon Chicken w/ New Potatoes

• Tomatoes, basil, onion: Bruschetta

• Tomatoes, peppers, garlic, onion, upick herbs: Shakshuka

• Chard, onions, upick herbs: Green Shakshuka

• Sweet Corn, onions, peppers: Veggie Succotash

• Sweet pepper, onion: Sweet Pepper Relish

• The best, easiest way to enjoy shishitos? Blistered! With some aioli for dippin’

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!

Perennials (oregano, mint, sage, etc) continue steadily at both farms, plus…

AT STICK AND STONE FARM

BEHIND THE BARN: So many flowers—zinnias, amaranth, scabiosa, marigolds, more! Plus, perilla and cutting celery. Maybe even a handful of okra.

CREEKSIDE GARDEN: Basil and Rosemary looking nice at the back end of the garden. Tomatillos, Cherry tomatoes, paste tomatoes and many peppers are ready for picking too!

AT THE YOUTH FARM PROJECT

THE MAIN GARDEN (atop the hill across the street from the barn) has beautiful basil, perilla, and flowers too! Plus paste tomatoes and cherry tomatoes are ripening, and some peppers too!

Don’t forget to walk all the way to the back of the garden! SO much abundant basil and many gorgeous blooms await you

AT PRESS BAY COURT - the cutest lil Mini U-pick!

A handful of cherry tomatoes, a bit of basil and a smattering of flowers