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$$PLAIN_TEXT_PREVIEW$$
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Last week’s veggie rainbow. If you have any especially lovely pictures of your shares or the dishes you’re making with them, we always love to see them! …and if you want to get a rainbow of veggies every week through the winter too…
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this week’s veggiessalad greens or lettuce - remembrance cilantro - remembrance beets - remembrance onions - remembrance tomatoes - heirloom, roma - remembrance & stick and stone cooking greens - assorted asian greens - stick and stone beans - green or romano - stick and stone garlic - stick and stone
ROTATING cherry tomatoes - stick and stone tomatillos - stick and stone eggplant - stick and stone perilla - AKA sesame leaf - stick and stone shishitos - mostly mild occasionally hot - stick and stone
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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 between field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
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this week’s Fruit Bowlyellow peaches - bittner singer orchard, appleton, ny plums - damson and/or italian prunes - bittner singer orchard, appleton, ny NY #12 apples - hurd orchard, holley, ny - organically grown small, cherry red, good for fresh eating and sauce making Macintosh apples - hurd orchard, holley, ny - organically grown red striped apple, good for fresh eating and sauce making
FRUIT RECIPES: This Plum Torte is always a favorite recipe to use up lots of plums, or go more savory with a Chicken Marbella or Chicken with Plum Sauce
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this week’s Remembrance cheeseBeau’s Farmhouse - full of mushroomy umami flavors Feta - the crumbly salty classic - ltd availability, FCFS
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preorder & pickup this week…
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ROMA TOMATOES - organic from Stick and Stone Farm - for pickup 9/16-9/19
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GARLIC - organic from Stick and Stone Farm - for pickup 9/16-9/19
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GREEN BEANS - organic from Stick and Stone Farm - for pickup 9/16-9/19
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ONIONS - organic from Remembrance Farm - for pickup 9/16-9/19
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ITALIAN PRUNE PLUMS - Bittner Singer Farm - for pickup 9/16-9/19
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updates & reminders from the farm…WINTER CSA SIGN UP IS OPEN! JOIN US!
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Winter CSA Sign up is rolling, and in just two weeks we’re over 60% sold! Thank you! Join today to reserve your share of fresh, local goodness through the winter months. Roots, greens, squash, alliums and more! 12 weekly shares, 12/3/26-3/4/27, with a built in holiday break. FLX Fruit Bowl and Remembrance Dairy shares are available now too! |
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PAYMENT PLANNERS, PAYMENTS ARE DUE 9/15All payments are $125 ($64 for Subsidized CSA members). Pay online here, pay via cash or check (to Full Plate Farms, PO Box 6898, Ithaca, NY 14851 or brought to your free choice pickup), or let us know if you’d like to pay with EBT. Find more payment plan info here. LAST FARM TO FOOD TRUCK OF THE SEASON WEDNESDAY 9/30 WITH STONE BEND FARM AND OPEN SPACES AND MORE!Open Spaces will have an always lovely seasonal sober/boozy bar setup Stone Bend Farm will have a fun few menu of local seasonal eats Crooked Square will keep the Southern, old-time string music flowing Local magician and member Matt Jarman will be showing off his tricks and talents AND! Cornell’s Maz Lab will bring their pepper roaster out yet again! Visit the upick to round up some peppers and they’ll roast them on site.
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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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Beet Congee with Sesame Greens
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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 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
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DIRECTIONS: 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. 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. 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.
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Sauteed Greenscooking greens are a super versatile fall staple—add them to the mix in soups and casseroles, or let them shine on their own braised or sauteed
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1 bunch cooking greens (kale, bok choy, chard, collards, tatsoi, etc) 1 small onion or shallot, minced 2 cloves garlic, minced 2T olive oil salt and pepper to taste a splash of cider vinegar is also a great addition!
PREPARATION Remove stems from greens and roughly chop Once your greens are prepared, heat the garlic in olive oil over medium heat for about a minute. Add the onions or shallot and heat for another 1 to 2 minutes. Add greens and heat, stirring occasionally, until tender—about 6 to 8 minutes for kale, a little less for chard or spinach, a little more for collards. Finish it off to your liking: a sprinkling of salt & pepper, pepper flakes if you want some heat, crumbled cheese, some toasted nuts or seeds-you name it!
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More in-season inspiration…
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Roma tomatoes, garlic: Easy Fresh Tomato Sauce Baby Bok Choy: Easy Baby Bok Choy Beets: Beetroot Thoran (South Indian Beet Stir-Fry) Beans: Dry Friend Green Beans or Warm Bean Salad with Shallots & Mustard Romano beans: Romano Bean & Vegetable Soup, Minestrone, Braised w/ Tomatoes, Calabrese Romano Bean & Potato Ragout Eggplant: Eggplant & Goat Cheese Dip Tomatillos, cilantro, shishitos: Salsa Verde Beets, tomatoes, onions: Heirloom Tomato, Beet and Red Onion Salad Perilla is related to basil and mint with just a hint of anise (not too intense), a great herb to try out!
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open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. no picking in tunnels or big fields. Don’t forget you can always see u-pick details & detailed maps on our website AT STICK AND STONE FARM Flowers continue to be gorgeous in both the roadside and creekside gardens. At the back end of the creekside garden, cherry tomatoes, basil, parsley and fun unique greens like edible celosia, amaranth, and molokhia await you. Along the way, you’ll also pass by hot peppers, and ground cherries! Look on the ground beneath the plants for the sweetest fruits. And roma tomato time is here AT THREE SWALLOWS (formerly Youth Farm) Flowers, basil, parsley, hot peppers and ground cherries continue. Keep looking in on the tomatoes to see if you can find a ripe one. Unfortunately the early onset of cool nights and generally grey September has really stunted their ripening. PRESS BAY COURT has flowers! And ground cherries! And herbs and more! Check it out.
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