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We hope you all enjoyed last week’s first shares of the season—now let’s do it again! REMINDER TO PLEASE RETURN YOUR BOXES (& JARS) EACH WEEKThanks so much for helping us keep waste and costs low by returning your waxed veggies boxes, fruit boxes and/or dairy jars regularly throughout the season.
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this week’s veggiessalad greens - remembrance flower sprouts - remembrance fennel - remembrance parsnips - remembrance beets - remembrance turnips - stick and stone celeriac - stick and stone radicchio - stick and stone candystick delicata squash - stick and stone sweet potatoes - three stone farm
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crops are our best estimate & may change a bit after harvest. salad greens rotate between field greens, spicy mix, lettuce mix, arugula, baby kale, tatsoi and claytonia
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this week’s fruit bowlThis is a fruit bowl off week—more fruit next week!
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updates & reminders from the farm…
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MEAT FROM MEADOWLARK HOMESTEAD - FOR THE HOLIDAYS AND FOR ALWAYS ;)Meadowlark Homestead Farm offers Grass Fed Lamb & Pastured Chicken raised on our organic farm in Trumansburg. Learn more and Order at: www.meadowlarkhomestead.net. Pickup holiday roasts or just something for you! at our self-serve Farm Store in Trumansburg, open daily! EGGS!! THERE’S STILL TIME TO JOIN THE OPEN SPACES’ CSA!There’s still space in this coveted share! Choose from pickup at Stick & Stone Farm or Mimi’s Attic. — Eggs from goofy, ranging, fierce chickens from Open Spaces' Iradell Rd farm and Meadowlark Homestead in Tburg. We combined forces in order to keep the beauty of small flocks going while growing the CSA. Sign up HERE! CELEBREMOS NO LAS LAGRIMASA party with music, dancing, Puerto Rican food and an Open Spaces bar. An amazing group of folks partying to celebrate years of food access work and launching the NML WINTER FUNDRAISER - SATURDAY, DEC 13th, starting at 6pm @ Southside Community Center, 305 S Plain St., Ithaca — MORE INFO
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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.
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Ideas for Cooking with Flower Sprouts (Kalettes)
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Eat raw with creamy dips Boil in salted water for 3-4 minutes, drain, and fry briefly in butter. Blanch, drain, and then throw into pasta with lots of olive oil and sauce or spices of your choosing. Stir fry for a minute or two in sesame oil. Add a drizzle of soy sauce, a little fresh ginger, some garlic and a sprinkling of sesame seeds to finish Roast at 475 with a drizzle with olive oil, salt and pepper for 10 minutes, stirring (or shaking the pan to redistribute) halfway through cooking.
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Celeriac Sweet Potato Hash…or try the celeriac-sweet potato combo in this pasta dish with tarragon butter
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1 large celery root (celeriac), peeled, cut into ¾-inch pieces 1 pound sweet potatoes, peeled, cut into ¾-inch pieces 2 sprigs thyme 1 bay leaf 1 cup low-sodium chicken broth 3 tablespoons olive oil 1/4 teaspoon cayenne pepper 1 shallot or onion, sliced 1 garlic clove, thinly sliced Kosher salt, freshly ground pepper to taste 5 slices bacon, cooked, crumbled (optional) Chopped fresh chives (for serving)
PREPARATION Cook celery root, sweet potatoes, thyme, bay leaf, chicken broth, oil, and cayenne pepper in a large nonstick skillet over medium-high heat, tossing occasionally, until vegetables are just beginning to soften and liquid is evaporated, 15–20 minutes. Add onion and garlic; season with salt and black pepper and cook, tossing often and scraping up any browned bits, until vegetables are tender, 30–35 minutes. Remove thyme and bay leaf and toss in bacon. Serve topped with chives.
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More in-season inspiration…
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Reminder that you can always find general recipe inspiration under Member Resources on our website—check out the Recipes and Past Newsletters pages!
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