Happy October! Wishing you all moments to enjoy this sweet burst of fall sunshine. 6 more weeks of fresh veggies coming your way this season (including this week)

this week’s veggies

• salad greens* - remembrance

• sweet peppers - remembrance

• carrots - remembrance

• beets - remembrance

• onions - stick and stone

• garlic - stick and stone

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

• candystick delicata squash - stick and stone

ROTATING —————————————

• green tomatoes, maybe some ripe too ;) - remembrance

• parsley - remembrance

• broccoli - remembrance & stick and stone

• cauliflower - stick and stone

• perilla - stick and stone

• dragon tongue beans - stick and stone

• green beans - stick and stone

this week’s fruit bowl

• gala apples - bittner singer

• concord grapes (w/ seeds) - mansfield farm

• bartlett pears - hollabaugh

• bosc pears - hollabaugh

• flemish beauty pears - red jacket

• assorted juices - red jacket

preorder and pickup

TORTILLAS - for pickup this week 10/4-10/7 - a special offer from our farm crew members from Mexico :) limited availability, first come first serve

Stick and Stone pickup sold out. Limited availability remains for Th, Fri, Sat pickup.

DAMSON PRUNE PLUMS - pickup this week 9/27-9/30 from Bittner Singer

CONCORD GRAPES - pickup this week 9/27-9/30 from Mansfield Farm. Yay, we found more grapes! If you emailed Molly last week we’ve got your order on the list!

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!

DON’T FORGET THE WINTER SIDE DISH CSAS…

• BUTTERMILK BEANS - Learn more and join now!

• JENNY CREEK TULIPS - Learn more and join now!

• FINGER LAKES FRUIT BOWL - join us!

• REMEMBRANCE FARM DAIRY - join us!

TURKEYS! DETAILS COMING SOON for Open Spaces and Bluebird Dream Farm turkey ordering

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.

Beet Congee with Sesame Greens

By Sara May. DIETARY INFO: gluten-free, vegan

• 2 cups cooked rice

• 4 cups vegetable stock (chicken stock is lovely here if you’re not vegetarian)

• 1 tablespoon finely grated fresh ginger

• 1 pound beets, scrubbed clean and grated on the large holes of a box grater

• 4 teaspoons toasted sesame oil

• 4 cloves garlic, finely minced

• 12 ounces cooking greens, thick stems removed and leaves thinly sliced

• Optional but highly recommended garnishes: toasted sesame seeds, fried onions, chili crisp, furikake, sliced green onions

1. DIRECTIONS:

2. 1. In a medium saucepan, combine cooked rice, stock, grated ginger and grated beets. Season with salt. Bring mixture to a boil and immediately reduce heat to a simmer. Cook, uncovered, stirring every 10 minutes or so, until rice has broken down and become creamy and thick. This process will take about 45 minutes. If mixture becomes too thick, reduce heat and add a splash of water to thin. The end result should be the consistency of oatmeal. Season with salt to taste.

   2. When congee is cooked to your liking, saute greens: in a large saute pan, warm sesame oil over a medium flame until the surface just begins to shimmer. Add garlic and cook until garlic is just fragrant, about 1 minute. Add greens and toss to combine, cooking until greens are wilted. Season with salt.

   3. To serve, spoon congee into bowls and top with greens. Garnish with your favorite crunchy toppings and eat immediately. Leftover congee will thicken in the fridge; simply rewarm with a little water until the desired consistency is reached.

More in-season inspiration…

• Green tomatoes: Fried Green Tomatoes with Bacon Remoulade

• Green tomatoes: Green Tomato Chutney

• Delicata squash: Fig & Delicata Squash Salad

• Beets, parsley, onions: Fall Garden Medley

• Delicata, parsley, broccoli: Sheet Pan Persian Style Stuffed Delicata Squash

• Dragon tongue beans, onions: Dragon Tongue Beans w/ Caramelized Onion

• Broccoli, carrots: Broccoli Salad with Carrots & Currants

• Carrots, garlic: Whole Roasted Carrots with Garlic

• Carrots, sweet pepper, broccoli, garlic: Spicy Thai Carrot Noodles

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!

Fall really is here! One last burst of sunshine and warmth before u-pick crops wind up their season (tomatoes are already done), enjoy these lovely gardens while you can!

AT STICK AND STONE FARM

Perennial herbs continue on, the sorrel looks really nice right now. Cutting flowers continue in the both the Creekside and Behind the Barn gardens; the drying flowers Behind the Barn (beside the high tunnels) are particularly lovely right now! Still some ground cherries, tomatillos and hot peppers in the Creekside Garden too. See detailed maps here

AT THE YOUTH FARM PROJECT

Still loads of cutting flowers! Basil, perilla, ground cherries, and hot peppers carry on for now. Perennials like sage, chives, thyme, etc. continue.

YFP is is working on educating folks about the cover crops beside the u-pick. Click here to read more about YFP Cover Crops!