Week 16 - Youth Farm event this Saturday!

Youth Farm Work Party, Farm Tour, Food & Fundraiser this Sat!

This Saturday, 9/28, our friends & partners at the Youth Farm invite you to spend a little time on the farm when you stop by for CSA!

They’ll be offering up hot soup, wine, beer, cider, fresh grape juice, and a farm tour, donations benefit their farming and social justice education programs. And/or, get your hands dirty; join in on the work party and give back to the land that hosts us year after year. All are welcome, open to the public!

this week’s veggies

salad greens* - remembrance
parsley - remembrance
beets - remembrance
onions - remembrance
tomatoes - stick and stone & remembrance
delicata squash - stick and stone
beans - rotating green and dragon tongue varieties - stick and stone
peppers - rotating ahi dulce & trinidad perfume (not hot) - stick and stone
cooking greens - rotating kale, chard, bekana, baby bok choy, komatsuna - stick and stone
potatoes - three stone farm

ROTATING ————————————-

cauliflower - stick and stone
broccoli - 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

hosui pears - ontario pear orchard
yellow peaches - bittner singer
grapes - matt doyle vineyard

this week’s Remembrance cheese

It’s a double cheese week!

Black Pepper Hap - flavored with black pepper and garlic
…AND…
Clothbound Cheddar

preorder and pickup

PRUNE PLUMS - pickup this week, 9/21-9/24- Bittner Singer

Order Plums

GREEN BEANS - pickup this week, 9/21-9/24 - Stick and Stone Farm - SPECIAL PEAK HARVEST DEAL: 1 bushel for $40!!

Order Beans

GARLIC will be available a la carte at pickups

updates from the farm & friends…

FARM TO FOOD TRUCK, WED 9/28 AT STICK & STONE

The last Farm to Food Truck of the season is next Wednesday with Van Noble Farm—their only public event of the season! Plus beer thanks to Salt Point Brewing, Wine & Cider from Sweet Land Cellars, and music by Good Bones. A portion of the nights proceeds will benefit Healthy Food For All!

FOOD SYSTEM SUMMIT, TUES 9/27 AT STEWART PARK

The event is free with a light meal provided, RSVP required. Our hope is that this celebration of the new Food System Plan provides opportunities to build and strengthen relationships, network, identify opportunities for collaboration, and create community in our shared work to strengthen our local food system.

WINTER CSA HALFWAY TO SOLD OUT—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, Remembrance Farm Dairy and Buttermilk Bean offer winter shares too!

Get your Winter CSA(s)

on our plates…

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

Charred Greens & Onion Dip

By Sara May. DIETARY INFO: gluten-free, vegetarian, contains dairy

Like all members of the brassica family (which includes broccoli and cabbage!), kale sings when lightly charred on the grill. But feel free to sub in other fall cooking greens. This party-starter dip is a great way to sneak some greens into your diet, and is as delicious scooped up with carrots sticks as it is with pita chips. Don’t eat dairy? Substitute vegan sour cream for the Greek yogurt and prepare to be the star of your next potluck.

1 small bunch kale or other greens such as chard (about 5 ounces)
1 large onion (about 9 ounces), peeled & cut into 1” slices
2 cloves garlic
3 tablespoons extra-virgin olive oil, divided
2 cups Greek yogurt (or Remembrance yogurt)
The juice & zest of 1 lemon
¼ teaspoon smoked paprika
Pinch cayenne powder
Salt and pepper, to taste

DIRECTIONS:

Prepare a grill for medium-high heat. Carefully wipe down grates with a lightly oiled paper towel. Working in batches, carefully grill kale leaves until just slightly charred, about 2-3 minutes per side. Grill onion slices until charred on the outside and soft in the middle, about 5 minutes per side.
When kale is cool enough to handle, strip leaves from their stems and discard stems. Place leaves, garlic and 1 tablespoon olive oil in the bowl of a food processor. Pulse until kale leaves are finely minced. Roughly chop grilled onions and add to food processor with kale paste. Pulse until onions are finely chopped.
In a large bowl, combine kale-onion mixture, Greek yogurt, 1 tablespoon olive oil, lemon juice & zest and spices. Season with salt and pepper. Stir together and taste, adjusting salt levels if necessary. Allow to rest in the fridge for at least 1 hour or up to 3 days to let the flavors meld.
To serve, drizzle remaining olive oil over dip and top with freshly cracked pepper.

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!

Fall is on it’s way and the upick is winding down, get all your picking in now!

AT STICK AND STONE FARM (see map)

Enjoy the beautiful field of sunflowers at the back end the creekside garden! Parsley and perilla keep going strong back there too. Cooler days mean the final weeks of cherry tomatoes, paste tomatoes, hot peppers, okra, tomatillos, flowers & ground cherries are upon us.

AT THE YOUTH FARM PROJECT (see map)

Final weeks of cherry tomatoes, paste tomatoes, husk cherries, basil, hot peppers, tomatillos and flowers. Tomatoes were looking a bit sad by the end of last week. Enjoy the picking while it’s here!