How was your season?

We’re grateful to be your farmers! Your feedback helps us to cultivate the best CSA we can— the shares and the community. Please take a moment to share your experience while it’s fresh in your mind… then enjoy the final 3 weeks of shares heading your way!

fruit bowl is over

thank you for a wonderful season, fruit friends! We look forward to feeding you this winter and/or next season :)

this week’s Remembrance cheese

• Sbrinz - a type of very hard cheese from Switzerland. Wonderful for grating or enjoying on its own

preorder and pickup

FRESH APPLE CIDER - pickup THIS WEEK 10/26-10/29 - Stick and Stone Farm & Jackman Vineyards

CARROTS - pickup THIS WEEK 10/26-10/29- Remembrance Farm

Pickup GINGER PREORDERS this week! (ordering closed) - Tree Gate Farm

SWEET POTATOES - pickup 11/9-11/12 (last week of CSA) - Three Stone Farm

“Sweet potatoes are finally here! (variety - Orleans), bulk boxes of sweet potatoes will store all winter if kept above 55’F —Youngiee & Roger, Three Stone Farm”

updates from the farm & friends…

SAVE YOUR SPACE IN THE VEGGIE SHARE! AND DAIRY TOO!

12 weeks of local, organic produce —root veggies, fresh salad and cooking greens, onions, garlic, potatoes, sweet potatoes, winter squash, dry beans, sprouts, and ferments from local partners.

Remembrance Farm yogurt, milk and cheese shares still available too

FLX Fruit Bowl shares sold out

IT’S TURKEY TIME… BUY LOCAL!

Bluebird Dream Farm Turkeys - pickup at Stick and Stone’s pop-up thanksgiving market, Thurs 11/18, 12-3pm. Bluebird Dream Farm is a small, family-run farm producing CERTIFIED ORGANIC TURKEYS in Trumansburg, NY. Our turkeys are fed Organic grain and have the freedom to roam and graze among the wild flowers, grasses, and insects on the beautiful organic pastures and hedgerows. Leave a deposit when you order, then pay balance at pickup

Good Life Farm Turkeys - Order your pasture raised organic "orchard turkey", raised locally at Good Life Farm! Our organic turkeys live life the way you imagine they should; living out their days in our orchard, grazing fresh pastures rotated every two days and fed local organic grains. They help us to manage pests on the farm and build fertile topsoil all the while.

on our plates…

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

Sweet Potato Spinach Curry

• 2 tablespoons canola oil

• 1 tablespoon whole cumin seeds

• 1 medium onion, chopped (about 1 cup)

• 2 medium garlic cloves, minced (about 2 teaspoons)

• 1 inch piece fresh ginger, peeled and minced (about 1 tablespoon)

• 1/4 teaspoon ground cayenne pepper

• 1 teaspoon sweet paprika

• 1/2 teaspoon ground cardamom

• 1 teaspoon ground cinnamon

• 1 1/2 teaspoons kosher salt

• 1 large sweet potato (about 1 1/2 pounds) peeled and cut into 1-inch cubes

• 1 cup water

• 1 pound spinach, ends trimmed, leaves rinsed, and roughly chopped

PREPARATION

1. Heat oil in a large saucepan over medium-high heat until shimmering. Add cumin seeds, and stir constantly with a wooden spoon until fragrant, 15 to 20 seconds. Stir in onion, garlic, and ginger and cook until onion is lightly browned, about 5 minutes.

2. Add cayenne, paprika, cardamom, cinnamon, and salt, and stir until combined. Add sweet potatoes, and stir until they are evenly coated in the spice mixture. Add water, and stir to dislodge any browned bits on the bottom of the pan. Reduce heat to medium-low, cover skillet, and cook until sweet potatoes are tender, stirring occasionally, 10 to 15 minutes.

3. Remove cover from skillet and increase heat to medium. Stir frequently until sauce thickens. Some cubes will break down into the sauce. Add a handful of spinach leaves, and stir until wilted. Repeat process until all of the spinach is added.

4. Season with more salt if necessary. Serve with white rice or other grain

More in-season inspiration…

• Fermented Ginger Carrots (or watch video) with member and integrated dietician and nutritionist Erin Harner

• It’s CABBAGE season! So many lovely varieties, yet so little time! As we load you up with this fall staple, here’s a reminder of its myriad of uses… make cabbage wraps / a slaw / a soup / roast it / sautee it / boil it / caramelize it / fry it / stir fry it

• Onion, garlic, winter squash: Chili

• Rutabaga: Mashed rutabaga

• Escarole, onion, garlic: Utica Greens, an upstate classic

• Escarole, garlic: Escarole & bean soup

• Spinach, garlic: Aloo Palak

• Acorn squash: Acorn Squash with Coconut Custard

• Acorn Squash: Acorn Squash Harvest Salad

• Spinach, garlic, onion: Spanakopitat

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!

AT STICK AND STONE FARM (see map) We have had a few frosts now, nevertheless, some marigolds continue to bloom, and parsley and perilla are true cold-hardy champions still looking great.

AT THE YOUTH FARM PROJECT (see map) Much of the u-pick will be cleared this Thursday/Friday, 10/27-28. The remaining blooming flowers and herbs like perilla and parsley will be spared for now ;)