this week’s Full Plate veggies

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

• swiss chard - remembrance

• green cabbage - remembrance

• hakurei turnips - remembrance

• shallots - remembrance

• parsley - remembrance

• garlic - stick and stone

• beets - stick and stone

• radicchio - stick and stone

• braising greens mix - stick and stone

• butternut squash - stick and stone

Fruit Bowl off week

this week’s Remembrance cheese

Feta - salty and delicious. Pairs perfectly with beets, braised greens, or a hearty veggie pasta (with radicchio and shallots perhaps?)

updates from the farm & friends…

VAN NOBLE FARM WINTER PORK CSA

The Winter Meat CSA will have 3 monthly deliveries. Each share includes a variety of bacon, sausage, ready to heat smoked or pulled pork, and rotating butcher shop specials like fresh cuts or smoked specialities. Available in small or large via the online store front: https://vannoblefarm.com/meat-csa/
Contact catering@vannoblefarm.com or 607.319.6815 with questions!

Pickup at Press Bay Food Hub, Van Noble Farm or get home delivery via Van Noble Farm. The Van Noble CSA is not available for farm pickup in the winter.

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.

Butternut Squash Pasta

• Salt and freshly ground black pepper

• 3 tablespoons extra-virgin olive oil

• 1/4 cup sliced shallots

• 1 tablespoon chopped garlic

• 1/4 teaspoon crushed red pepper flakes, or to taste

• 2 cups canned tomatoes (crushed or diced)

• 1 1/2 to 2 pounds peeled, cubed or shredded butternut squash, ~5 cups

• 1 lb pasta

• Freshly chopped parsley and Parmesan, for garnish

PREPARATION

1. Put olive oil in a large skillet over medium heat. Add shallots, garlic, and pepper flakes and cook for about 1 minute; add tomatoes and squash, and cook with some salt and pepper.

2. Meanwhile, Bring a large pot of water to a boil, salt it and cook your pasta.

3. When squash is tender, about 10 minutes for shreds, 15 or so for small cubes, remove 1/2 of sauce and puree (option if you prefer a chuncier sauce)

4. serve pasta with a hearty dollop of sauce, garnished with parsley & Parmesan.

Radicchio Melt

recommended by member and chef Sara! If you’re on instagram looking for some CSA inspiration, check out her creations @saramargaretmay

Based on this no-recipe recipe from the NY Times. It provides a base and invites you to improvise with your perfect ratios and favoriteseasonings and condiments…

• radicchio

• garlic

• olive oil

• bread

• ham (or a veg friendly alternative)

• a good mustard

• cheese of choice

PREPARATION

1. cut the ham and radicchio into ribbons, then sauté the radicchio in a medium-hot sauté pan with a few glugs of olive oil and some chopped garlic until softened. Take the pan off the stove, add the ham and toss to combine.

2. slice the bread — you want two slices per person, whether you choose two open face toasts or a loaded up sandwich. Either way, slash some mustard onto the slices and toast in the oven with some cheese. Then, pile the warm radicchio and ham on top and enjoy (pairs great with a good wine)

More in-season inspiration…

shallots, garlic, beets, turnips and squash would make a great root veggie roast! Enjoy solo, on a salad, or atop rice, pasta or another grain of choice.

a beet hummus or big batch of simple steamed beets go a long way for salads and snacks through the week (tip: the Remembrance feta would pair well with both!)

fellow members shared some favorite recipes enjoyed with last week’s produce…

• watermelon radish cucumber salad

• squash and potatoes roasted with olive oil and lime

Veggie spotlight - Radicchio

Radicchio is a type of chicory popularly used in Italian cooking. It is high in vitamin K, antioxidants and dietary fiber, including lots of prebiotic inulin.

Raw radicchio is known for its bitter flavor. Cooking radicchio brings out its natural sweetness! In Italy, Radicchio is often added to risottos and tomato sauces or simply halved, grilled & dressed. The bitter flavor pairs well with sweet, sour, fatty and salty flavors like citrus, balsamic vinegar, creamy sauces, nuts, salted meats and cheeses. See 13 yummy recipes here