Thank you all for joining us this winter, and to all those who have already signed up for the Summer CSA! Your support through the slower months helps us make the coming season of growth possible—our 20th season growing together!!

The CSA may be on break for the next couple of months, but the farms will still be busy. Over the next 14 weeks our focus will shift from sharing the goodies we tucked away last fall, to prepping fields & sowing seeds for a new year of growth . Summer will be here before we know it! We’re looking forward to seeing you on the farm.

Reserve your Summer 2024 CSA now

shares are selling faster than ever!

Last week of Full Plate veggies

*crops are our best estimate & may change a bit after harvest

LAST WINTER SHARE! THANK YOU FOR JOINING US!

• swiss chard - remembrance

• salad mix - remembrance

• kohlrabi - remembrance

  not so pretty on the outside, but crunchy and tasty as ever on the inside

• rainbow carrots - remembrance

• onions - remembrance & stick and stone

• chioggia beets (candystripe) - stick and stone

• gilfeather turnips - stick and stone

• garlic lover’s carrots - food and ferments

• potatoes - hill side farm

Reminder - please return any stockpile of wax boxes or RF Dairy jars, thank you!

winter Fruit Bowl done for the season

BUT! WE HAVE SOME FINAL WINTER FRUIT OFFERINGS…Both available for pickup at Stick and Stone this Thursday 2/29 and thru the weekend. Both limited availability, first come first served.

• BULK ORANGES - ORDER HERE

  10lbs (about 1 peck) for $20 - from Thorpes Family Organic Farm

• BULK ASSORTED APPLES - ORDER HERE

  half bushel for $20 - including gala, fuji, empire, pazazz, enterprise - from Hurd & Bittner Singer

We also have a couple of boxes of seconds grapefruit at half price: $20 for 20lbs, email Molly if you’re interested in one last citrus boost!

LAST DAYS FOR EARLYBIRD SPECIAL!

we welcome returning members paying in full before 2/29 to take $20 off your share. or, pay it forward! Pay full price an we’ll donate your discount to Healthy Food For All

How to? Select your choice when adding your share to your cart. (price auto adjusts :) Sending a check? No problem! As long as it’s dated 2/29 you’re good to go

updates from the farm & friends…

LAST SHARES, RETURN BOXES AND JARS PLEASE

now is a great time to load up that stockpile of waxed boxes and/or dairy jars you’ve been accumulating and return them to your pickup site! Thank you for returning all boxes and jars we send you, helping keep waste and costs low :)

HOW WAS YOUR WINTER?

Your feedback helps us craft the best share we can, take the Winter CSA survey now

NATHALIE’S SCHOOL FUNDRAISER: ECLIPSE GLASSES!

Is your family prepared to safely view the total solar eclipse on April 8th, 2024? The Ithaca Waldorf School’s middle-schoolers (including Nathalie from Remembrance Farm) are happy to provide you with ISO certified and AAS approved glasses and viewers as a fundraiser for their class trip. (pick up the week of 3/18) - PREORDER HERE

OPEN SPACES SPRING EGG CSA!

Veggies will be on pause through the spring as usual, but there will be eggs! Pickup a dozen (or a few) each week at Stick and Stone through the spring. More info here! Questions? Contact openspacescider@gmail.com

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.

Caramelized Turnips w/ Capers, Lemon and Parsley

another perfect recipe for using lots o turnips! you could also sub last week’s muu

• 3 pounds turnips or daikon/muu radish or kohlrabi

• 3 tablespoons olive oil

• Salt & pepper to taste

• 2 small garlic cloves, finely chopped

• 1 tablespoon capers, rinsed and roughly chopped

• Zest of ½ lemon

• 3 tablespoons flat-leaf parsley, roughly chopped

• Juice of ½ lemon, or to taste

PREPARATION - recipe via NYTimes

1. Peel turnips, halve lengthwise and slice into half-moons ¼-inch thick.

2. Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.

3. Season with salt and pepper, then transfer to an oven-proof serving dish. If not serving immediately, leave at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before reheating in a 400’ oven for 10 minutes.

4. To serve, mix garlic, capers, lemon zest and parsley; sprinkle over turnips. Drizzle with lemon juice.

Beets & Greens Borscht

• 2pounds beets peeled and cut into ½-inch dice

• 1 bunch beet greens or swiss chard greens coarsely chopped

• 1pound beef bones (optional, could sub veggie or beef broth)

• 1pound green cabbage, shredded

• 114-ounce can chopped tomatoes with their juice

• 1large onion, quartered and thinly sliced

• 1bay leaf

• Salt to taste

• 1pound large waxy potatoes, quartered

• Freshly ground white pepper to taste

• Balsamic vinegar to taste, for drizzling

PREPARATION - From NYTimes

1. In a soup pot, combine beets (not greens), bones, cabbage, tomatoes, onion, 8 cups water, bay leaf and salt; bring to a boil. Reduce heat to medium-low and simmer 1½ hours.

2. Meanwhile, put potatoes in a medium saucepan of water. Bring to a boil and simmer until tender, about 20 minutes. Using a slotted spoon, transfer potatoes to a cutting board. Add chopped greens to boiling water and cook until tender, about 3 minutes. Drain and rinse in cold water. Peel potatoes and cut into ½-inch dice.

3. Discard bay leaf. Remove bones, remove meat from bones, chop meat and return meat to soup. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Top with potatoes and greens, and drizzle with balsamic vinegar.

More in-season inspiration…

• Potatoes, onion: Aloo Gobi

• Kohlrabi, carrots: Kohlrabi slaw or Kohlrabi salad

• Turnips, carrots, beets, onions, kohlrabi: root veggie hash

• Beets: Beets with a horseradish cream and pumpkin seeds

• Swiss Chard: Swiss Chard Pancakes

• Shared by a fellow member: Savory Chinese Turnip Pancakes and Turnip Cake

• It’ll be a few months before root veggies return in abundance. Preserve their perfect crunch and flavor with pickled root veggies

• My favorite and 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 ;)

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