How has your winter been?

This winter was a true NYS winter, but the boxes were lush with fresh produce each week nevertheless. Thanks for sharing your Winter with us. Your feedback helps us plan for the best share possible.

Buttermilk Bean pickup this week

The last monthly share for Winter Bean Share members is this week

Open Space Egg CSA now open for Spring Egg Shares

SPRING EGGS run the week of March 12 til week of June 4 (13 weeks). Price will be $7/dzn. Weekly and choose-your-own schedule shares available. Aiming for similar flexible pick up times, starting on Thursdays again. While Full Plate will be on pause through the spring, the chickens will be increasing their lay rates and getting wild about the new  balance between sunlight and night. So please! Consider rejoining! 

Last share! Please remember to return your boxes/jars

No shame in a stockpile, but we’d love to get them back as we wrap up the season. Thanks for returning any waxed boxes or Remembrance Dairy jars you may have.

Summer CSA Sign Up is going fast, reserve your share today!

If you haven’t joined yet, please do! We’d love to share all that the coming seasons bring with you! 23 weeks of local, organic vegetables as fresh as they get.

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.

Skillet Veggie Pot Pie

adapted from this NYT recipe

• 2 tablespoons extra-virgin olive oil

• 1 leek or onion, finely chopped into ¼-inch pieces

• 2 garlic cloves, finely chopped

• 2 medium potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)

• 1.5-2 lbs root veggies, diced into 1/4 in pieces

• 1 cup frozen peas and/or corn

• 1 ½teaspoons kosher salt

• Black pepper

• 2 tablespoons all-purpose flour, plus more for rolling

• 1 cup vegetable stock

• 8 ounces sour cream

• 1 bunch of chives, finely sliced (about ½ cup)

• 1 tablespoon Dijon mustard

• 1 cup grated Gruyère or other cheese of choice (about 3 ounces)

• 1 (14-ounce) sheet puff pastry, completely thawed

• 1 egg, beaten with 1 tablespoon of water

Preparation

1. Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.

2. Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek/onion, and garlic, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, roots and salt, then season with black pepper and stir. Cook, stirring occasionally, until veggies begin to soften, then add frozen veggies.

3. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.

4. On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.

5. Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

Beet, onion and cabbage salad

An adapted version of the Fergus Salad from the Lucky Peach Power Vegetables cookbook shared by a fellow member:

Combine:
2 beets, peeled and grated (raw)
1/2 small red onion, finely sliced
1/4 head cabbage, chopped (original calls for red cabbage)
1T olive oil
1T balsamic vinegar
1T capers
Salt and pepper.

And eat! (In the recipe they say to serve with creme fraiche and chervil or parsley but I thought it was just awesome on its own!)

More recipe ideas…

• Beets, kohlrabi, radish, carrot, potato, onion: Roasted Root Veggies

• Beets, kohlrabi, radish, carrot, potato, onion: root veggie hash

• Spinach: Braised Greens with Crispy Garlic and Miso Butter

• Spinach, potato: Sag Aloo

• Potatoes, onion: Aloo Gobi

• Kohlrabi, carrots: Kohlrabi slaw or Kohlrabi salad

• Kohlrabi, carrots: Roasted Vegetable & Kohlrabi Noodle Bowls

• Beets, onion: Roasted Beet Salad with Barley, Feta & Red Onion

• Beets: Roasted Beet and Citrus Salad

• Carrots (and last week’s navy beans): Carrot and White Bean Burgers

• Carrots: Carrot-Ginger Dressing or Fermented Ginger Carrots (or watch video) — from member and integrated dietician and nutritionist Erin Harner

• Radishes: Crispy Chicken Thighs with Spice Roasted Radishes

• Radishes: A perfect vessel for a hummus or dip, a delightfully crunchy pickle, or a compliment to a bed of greens or slaw

As you work your way through any stockpiled veggies in the coming weeks, don’t forget about the recipe resources on the website here: Recipes and Past Newsletters