|
$$PLAIN_TEXT_PREVIEW$$
|
|
|
|
As the days get longer and sunnier, the greenhouse is itching to be filled with seedlings. The first seeds of 2022 have officially been sown! Ailsa Craig onions just like these ones from last year could one day be yours (plus so much more): join the Summer CSA! |
|
|
this week’s Full Plate veggies3 more shares including this week! Last share 3/3 Crops are our best estimate & may change a bit after harvest spinach - remembrance parsnips - remembrance onions - remembrance winter greens mix - stick and stone carrots - stick and stone rainbow radish medely - stick and stone watermelon, purple muu, white muu, green meat. perfect for pickling. pickled ginger beets - food & ferments sprouts - dancing turtle
|
this week’s Fruit Bowl - the last one!mutsu/crispin apples - black diamond, trumansburg melrose apples - bittner singer, appleton ruby frost apples - bittner singer, appleton cranberry juice - red jacket, geneva apricot stomp - red jacket, geneva black cap jam - homemade!
Thank you for joining us this winter! Wishing you a well-fed spring, we hope to see you this summer :) - Molly & Lucy
|
this week’s Remembrance cheeseChoose from Aged Jack -OR- Fromage Blanc The aged jack is reminiscent of Caerphilly style cheese; crumbly, sharp and perfect for a cheese board! The fromage blanc is the same creamy classic enjoyed earlier this winter :)
|
updates from the farm & friends…
|
Beware icy parking lotsafter the thaw and refreeze the farm parking lots are slick these days. Please be careful when coming to pickup your share. Need more beans? Contact Buttermilk Bean!There will not be a summer bean share, but Buttermilk Bean does have some extra dry beans from the 2021 harvest in need of homes. If you’d like to stock up on some local beans, email Kristen to make arrangements. Summer CSA Sign Up is OPEN!Tell all your Lansing/Freeville Friends: we’ve added a 4th free choice pickup at Salt Point Brewing in Lansing! Fridays 4-6 :) Returning Member Earlybird Special thru 2/28We’re so grateful for the ongoing support of our returning members like YOU. Returning members paying in full in February can take $20 off the cost of a share OR forego your discount & we’ll donate $20 to Healthy Food For All. Feel free to drop checks off at Stick and Stone Farm or Remembrance Farm, or mail to PO Box 6898, Ithaca, NY 14851
|
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.
|
Balsamic Carrots & Parsnips
|
4 Parsnips, cut lengthwise 4 Carrots, cut lengthwise 1 onion, cut into 8 wedges couple of handfuls of spinach ½ cup of feta, cubed
¼ cup, olive oil ¼ cup, balsamic drizzle (you can use balsamic vinegar) ½ tsp, fresh or dried ginger ½ tsp, mustard powder 1 garlic glove, crushed Chia seeds - or other nuts or seeds (optional)
PREPARATION Preheat oven to 350 Arrange all carrots & parsnips in one layer in a large roasting tray. Mix all dressing ingredients together in a jug and pour over vegetables. Mix vegetables in dressing by hand to coat them in the dressing. Cook for about 40 minutes, turning a couple of times. Serve at room temperature on the baby spinach and sprinkle with feta and your favorite nuts or seeds
|
|
Quick Pickles & FermentsIf you love the refreshing crunch of pickled veggies or kraut on warm spring & early summer days, now is the time to squirrel them away—before the stores of roots & cabbage are gone. Pictured: daikon & red carrot quick pickles |
|
|
|
|
|
Good candidates for pickling: Radishes, Kohlrabi, Carrots, Beets, Turnips, Onions
Make a brine: 1 C water 1 C vinegar (choose from apple cider vin, white vin, rice vin, etc) 1 t pickling salt 1/3 C sugar (can modify for more or less sweet pickles)
Make your pickles: cut your veggies into your preferred shape: julienned, shredded, in chunks, in medallions, you name it pack the veggies tightly into a jar simmer your brine until salt and sugar is dissolved, then pour into jar let cool a bit, then add a lid and refrigerate. Best enjoyed after sitting for a day or two, they’ll last for months in the fridge.
change it up by adding garlic, peppercorns or other spices to the jar. Or by switching up your vinegar choice. Or by adjusting the sugar for a sweeter or less sweet pickle. Some links for further exploring… Fermenting: Easy Sauerkraut / Vegan Kimchi / Classic Kimchi Quick picklin’: General Quick Pickle Guide / Quick pick radishes / Quick pick beets
|
More in-season inspiration…
|
|
Simple salads! pickled beets + sprouts on top of spinach or mixed greens A birdie told me that Radish chips turned them into a radish lover Some recipe ideas from member, Celia… a terrific parsnip soup: Fry peeled parsnip chunks hot just to get a little browned with some caramelized onions. Add broth, simmer till soft. Puree in a blender. Or simmer with bite size potatoes and leeks and keep it chunky. (or use celeriac) Another favorite preparation of parsnip and carrots: julienne or shred using shredder attachment on food processor. Fry hot with a little oil watching and stirring , then add butter and a couple tablespoons of water, cover and simmer till cooked but not mushy. Uncover, add more butter and salt and plenty of black pepper. Celeriac, my favorite! Peel. Eat raw julienned celeriac & carrots in a remoulade type sauce (Mayo with dijon mustard, optional chopped dill pickles and capers) Crunchy peanut slaw! Cabbage, carrots, and any other favorite roots
|
Veggie spotlight - Parsnips
|
|
After several years of crop failure we’re so happy to have parsnips back in the share this year! Parsnips, like carrots, have high natural sugar content. Add to a mash, a pureed soup or the stock for a stew. Slice or shred and add raw to salad or slaw. There are a few great parship ideas above. Parsnips are a good source of folate, potassium and vitamin C. They also contain fiber
|
|
|
|
