Last week of winter shares!

Thank you so much for joining us through this journey of NYS winter produce! We are so grateful for the support of our CSA to keep the farms rolling all year round.

Over the next 14 weeks our focus will shift from sharing the goodies we tucked away last fall, to preparing for a new year of growth. High tunnels will be cleared and fields will be prepped. The greenhouse will fill with flats full of seeds and we’ll spend our days taking tender care of them from sprout to harvest. And before you know it, we’ll all be together again sharing in the joys of fresh, local abundance. Hope to see you there!

this week’s Full Plate veggies

crops are our best estimate & may change a bit after harvest

last shares this week, 3/2. Thank you for a wonderful season!

• salad mix - remembrance

• spinach - remembrance

• onions - remembrance

• beets - remembrance

• radish medley - stick and stone

• rainbow carrots - stick and stone

• cabbage - stick and stone

• garlic - stick and stone

• kimchi - food and ferments

• potatoes - hill side farm

winter Fruit Bowl done. Thank you!

this week’s Remembrance cheese

last shares this week, 3/2! Thank you so much!

this is a DOUBLE CHEESE WEEK for everyone who missed cheese last week. Take both a…

• Fromage Blanc - creamy, spreadable cheese

• Aged block, rotating Young Howda (Gouda style cheese) or Sbrinz (a type of hard cheese from Switzerland)

updates from the farm & friends…

LAST DAY FOR EARLYBIRD SPECIAL!

we welcome returning members paying in full before 2/28 to take $20 off your share. or, pay it forward! Pay full price an we’ll donate your discount to Healthy Food For All

How to? Select your choice when adding your share to your cart. (price auto adjusts :) Sending a check? No problem! As long as it’s dated 2/28 you’re good to go

SAVE YOUR SPACE IN THE SUMMER CSA!

Full Plate Veggie CSA, FLX Fruit Bowl, and Remembrance Yogurt, Milk and Cheese shares are on sale now. We’d love to see you all this summer!

We’re over 60% sold already!

Reserve your share of local, organic produce as fresh as it gets…

LAST SHARES THIS WEEK, RETURN BOXES AND JARS PLEASE

now is a great time to load up that stockpile of waxed boxes and/or dairy jars you’ve been accumulating and return them to your pickup site! Thank you for returning all boxes and jars we send you :)

WINTER CSA END OF SEASON SURVEY

How has your season been? Your feedback helps us craft the best share we can. Share is now while it’s fresh in your mind (and your fridge ;)

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.

Loaded Bean & Veggie Soup

• 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil

• 1 large onion, chopped

• 4 garlic cloves, thinly sliced

• 2 carrots, diced

• 2 stalks celery sliced, or diced celeriac

• 1 18 ounce jar diced tomatoes with juice

• 1 lb dried beans, soaked at least 6 hours or overnight and drained

• 8 cups of water, or homemade chicken or vegetable stock

• 3 cups chopped cooking greens like kale, chard or spinach

• 2 teaspoons sea salt or more if using unsalted stock or water

• black pepper to taste

• Sliced basil leaves or pesto for garnish (optional)

• Freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese (optional)

Instructions

1. Heat the olive oil over medium-low heat in a large pot and add the onions, garlic, carrots and celery. Cook until vegetables have softened and the onions are tender and translucent, about 8 minutes.

2. Add the tomatoes with the juice and cook for 5 more minutes, until the tomatoes are fragrant.

3. Add your pre-soaked and drained beans, and water or stock and bring to a boil. Lower the heat and simmer, partially covered for 1 hour, or until the beans are tender. Softening the beans can take anywhere from 1 to 2 hours, depending on the age of the beans.

4. Once the beans are softened, add the spinach and stir until wilted.

5. Add the salt and pepper and taste for seasoning. Top with sliced basil leaves or pesto and grated cheese (if desired).

More in-season inspiration…

• Carrots, radish: Pickled Carrots & Daikon

• Spinach, garlic: Aloo Palak

• Potatoes, onion: Aloo Gobi

• Beets, onion: Roasted Beet Salad with Barley, Feta & Red Onion

• Beets, carrots, onion: Farmer John’s Beet Carrot Burgers

• Cabbage, carrots: Crunchy peanut slaw

• My favorite and far from exhaustive list of CABBAGE ideas! make cabbage wraps / a soup / roast it / sautee it / boil it / caramelize it / fry it / stir fry it / ferment it for sauerkraut / a slaw —creamy, vinegary, sweet, salty, so many slaw-ssibilities ;)

As you work your way through any stockpiled veggies in the coming weeks, don’t forget about the recipe resources on the wesbite here:

All about spinach