Have you reserved your Winter Veggie CSA yet?

and don’t forget about the Winter Side Dish CSAs:

BUTTERMILK BEAN HEIRLOOM BEANS
JENNY CREEK WINTER TULIPS
FINGER LAKES FRUIT BOWL
REMEMBRANCE FARM DAIRY

this week’s veggies

• salad greens* - remembrance

• sweet peppers - remembrance

• leeks - remembrance

• tendersweet cabbage - remembrance

• watermelon radish - stick and stone

• rainbow carrots - stick and stone

• cooking greens* - rotating kales, broc raab, bekana, etc - stick and stone

• pie pumpkins - stick and stone

• potatoes - three stone

ROTATING —————————————

• broccoli - remembrance & stick and stone

• cauliflower - stick and stone

this week’s fruit bowl

two more fruit shares (including this week), last shares next week, 10/18-10/21

• honeycrisp apples - bittner singer - great for fresh eating

• crimson crisp apples - organic - bittner singer - great for fresh eating

• rhode island greening apples - hurd orchard - great for cooking

• 20 oz apples - hurd orchard - great for cooking

for those wondering, kiwiberries were unfortunately a total loss this season due to the may frost. here’s hoping for more next year!

preorder and pickup

none this week! Check back next week for bulk alliums

updates from the farm & friends…

WINTER CSA SELLING FAST - JOIN NOW!

12 weeks of local, organic produce - support your farmers all year and keep your house well fed through the winter months—root veggies, fresh salad and cooking greens, onions, garlic, potatoes, sweet potatoes, winter squash, dry beans, sprouts, and ferments from local partners. Fingerlakes Fruit Bowl and Remembrance Farm Dairy shares are on sale too! JOIN NOW!

IT’S TURKEY TIME!

• Open Spaces - PRE ORDER TURKEYS

  Organic feed + pasture, raised and butchered on-farm by Melissa Madden and a crew of wondrous humans. $7/lb, $30 deposit. Available 11/7 onward.

• Bluebird Dream Farm - PRE ORDER TURKEYS

  local, pastured, certified organic turkeys! As with the last few years, we’ll host a turkey pickup at Stick and Stone the week before Thanksgiving, time TBA. $8/lb, $20 deposit, size preference first come first reserved.

on our plates…

Please 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.

Pork and Greens Stuffed Squash

DIETARY INFO: gluten-free, contains soy & sesame. Contains meat (optional).

• Winter squash such as 1 small pumpkin, 1 large acorn squash, or 2 delicata

• 2 tablespoons soy sauce or tamari, divided 

• 1 tablespoon rice vinegar

• 1 teaspoon toasted sesame oil

• 1 teaspoon neutral oil

• 1 pound ground pork

• 2 cloves garlic, finely minced

• 1 tablespoon freshly grated ginger

• 4 cups leafy greens, finely chopped

• Sesame seeds, for garnish (optional)

DIRECTIONS:

1. Preheat oven to 375°F. Halve squash and scoop out seeds. (Save for later to roast & have a snack!) Slice off a small section on the “bottom” of the pumpkin halves so that they stay comfortably upright on a flat surface. 

2. In a small bowl, whisk together 1 tablespoon soy sauce, rice vinegar and toasted sesame oil. Brush the insides of the squash halves with this mixture, allowing the excess to pool at the bottom of the cut squash.

3. Line a sheet tray with parchment paper and place the pumpkin halves, cut side down, on the sheet tray. (Some liquid will spill onto the sheet tray and that’s okay!) Roast until the halves are caramelized around the edges and a fork pokes easily through the flesh of the squash, 45-60 minutes.

4. While pumpkin is roasting, make the filling: heat neutral oil in a large pan until the surface begins to shimmer. Add ground pork, minced garlic and grated ginger. Cook, breaking up the pork with a spoon, until pork is cooked through. Add leafy greens and remaining tablespoon soy sauce and toss with pork mixture until leaves are wilted and tender. Remove from heat and taste, adjusting seasoning if necessary. 

5. When pumpkin halves are tender, remove from oven and very carefully turn them over. Fill cavities with pork mixture and return to the oven until just heated through, about 10 minutes. Depending on the size of your squash, you may have some pork mixture left over– it’s delicious over rice!

More in-season inspiration…

• It’s CABBAGE season! We have so many lovely varieties that are just now ready to share but so little time! As we load you up with this fall/winter staple in the coming weeks, here’s a reminder of its myriad of uses… make cabbage wraps / a slaw / a soup / roast it / saute it / boil it / caramelize it / fry it / stir fry it

• Watermelon Radish: quick pickles

• Cauliflower (and try subbing leeks for onion): Cauliflower Curry

• Cauliflower, kale: Roasted Cauliflower & Kale Pasta

• Pie pumpkin: pumpkin pie filling from scratch 

• Pie pumpkins will also keep well as fall decor for a little while if you’re not ready for pumpkin pie just yet ;)

• Shred your carrots and radishes over a bed of massaged kale or salad greens for a colorful and delicious salad!

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use, weed as you go. for Full Plate vegetable share members only. see more u-pick info and maps!

AT STICK AND STONE FARM and THE YOUTH FARM PROJECT

Enjoy the last weeks of the upick with of cutting flowers and a smattering of herbs and peppers. Happy fall!

See detailed maps here