Week 15: Last days of summer meet first days of fall ☀

Harvest Dinner this Saturday, 9/17

we’re raising funds for our partners at Healthy Food For All! 100% of profits will go towards their subsidized CSA program, making fresh, healthy food accessible and sustainable for households in our community. Make your donation and enjoy a wonderful meal on the farm crafted by chefs Jen Irwin & Stan Walton, of Just a Taste, with cider pairings thanks to South Hill Cider. RSVP Required.

Reserve Seats

this week’s veggies

a beautiful blend of summer and fall goodness :)

salad greens* - remembrance
fennel - remembrance
sweet peppers - remembrance
tomatoes - stick and stone & remembrance
cooking greens - rotating kales, bekana, baby bok choy, more - stick and stone
spaghetti squash - stick and stone
onions - ailsa craig - stick and stone
garlic - stick and stone
cilantro - high ground gardens

ROTATING ————————————-

carrots - remembrance
beets - remembrance
tomatillos - stick and stone
summer squash - stick and stone

crops are our best estimate & may change a bit after harvest. rotating means harvest will be enough for some, but not all locations this week; we’ll get each crop everywhere soon! *salad greens rotate btwn field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi

fruit bowl this week

gala apples - bittner singer
golden supreme apples - bittner singer
yellow nectarines - bittner singer
prune plums - bittner singer
yellow peaches - bittner singer

this week’s Remembrance cheese

Beau’s Farmhouse - best accompanied by some hearty crackers and pickled veggies of your choice, perfect for charcuterie!

preorder and pickup

PRUNE PLUMS - pickup this week, 9/14-9/17- Bittner Singer

Order Plums

ONIONS - pickup this week, 9/14-9/17- Stick and Stone Farm

Order Onions

ROMA TOMATOES, GREEN BEANS - still available! If you haven’t gotten your fill yet over the last few weeks, just email us! Both available $30/half bushel

GARLIC will be available a la carte at pickups

updates from the farm & friends…

PAYMENT PLANNERS, PAYMENTS DUE 9/15

All payments are $120 ($59 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 Summer CSA unless you have an outstanding balance.

WINTER CSA SIGN UP OPEN—JOIN NOW!

Sign up now for 12 weeks of local, organic produce - support your farmers all year and keep your house well fed through the winter months! Yes, there’s lots of root veggies, but that’s not all! You’ll get fresh salad and cooking greens from our year-round high tunnels, onions, garlic, potatoes, sweet potatoes, winter squash, dry beans, sprouts, and ferments from local partners.

Fingerlakes Fruit Bowl and Remembrance Farm Dairy offer winter shares too!

Get your Winter CSA(s)

on our plates…

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

Carrot Cake Granola

By Sara May. DIETARY INFO: gluten-free, vegan, contains nuts (optional)

When baked at a low temperature, shredded carrots dehydrate and their natural sweetness concentrates into crispy little bites. Mixed with walnuts and traditional carrot cake spices, this granola is a warm way to start your September mornings. Try it mixed into Remembrance Farm yogurt! This recipe is infinitely adaptable, so if there are nut allergies in your household feel free to substitute pumpkin seeds for the walnuts.

3 cups rolled oats
2 cups shredded carrots
1 cup chopped walnuts
½ cup sunflower seeds
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cardamom
1 teaspoon kosher salt
⅓ cup canola oil
½ cup maple syrup
2 cups raisins

DIRECTIONS:

Preheat oven to 325°F. In a large bowl, stir together oats, shredded carrots, chopped walnuts, sunflower seeds, spices and salt. Pour canola oil and maple syrup over, toss to coat evenly.
Spread the mixture in an even layer onto a rimmed baking sheet. Bake, stirring every 15 minutes, until everything is golden brown and crispy, 60-65 minutes.
Allow to cool completely. Mix in raisins. Store in a container with a tigh-fitting lid at room temperature for up to 2 weeks.

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!

Cool nights and rainy days are a sure sign that fall is on it’s way, get all your picking in now for tomatoes, tomatillos, etc.

AT STICK AND STONE FARM (see map)

There’s a beautiful field of sunflowers at the back end the creekside garden ready for the picking! And it doubles as a maze of sunflowers for the kiddos ;) Parsley, perilla, and the final weeks of the cherry tomatoes, and paste tomatoes in the creekside garden too.

Flowers, tomatillos, ground cherries, okra and hot peppers in the roadside garden keep going for now. And more Herbs and flowers in the perennial garden too.

AT THE YOUTH FARM PROJECT (see map)

It’s peak okra time! Also, cherry tomatoes, paste tomatoes, and husk cherries! Basil still is going strong here, plus perilla, parsley, cutting celery, and of course flowers!