Notes from Remembrance Farm

With the arrival of autumn for real, the farm activity has sped up as we get into our final preparations for winter. Tomatoes, cucumbers and pepper plants have been replaced with winter greens in the high tunnels. The root cellar is slowly filling up as we bring in beets, turnips, rutabaga, carrots, parsnips, and all our delicious root crops. As we empty the fields we plant cover crops as soon as we can to establish them before winter sets in. Work in the barn becomes a constant game of tetris as every square foot is filled with freshly harvested crops along with supplies and tools that need to stay out of the weather. The cows are still out grazing every day, but as the growth of pastures slows down we have begun feeding them some stored hay as well, so they too can transition to the winter season. In another month all will be buttoned up outdoors, our seasonal workers will return home to Mexico, and we will settle into the slower rhythm of winter work, but for now the farm is bustling. -Nathaniel

this week’s veggies

4 more shares including this week, last shares 11/8-11/11

• salad greens* - remembrance

• green sweet peppers - remembrance

• carrots - remembrance

• napa cabbage - stick and stone

• cooking greens* - rotating arugula, kales, gailan, etc - stick and stone

• butternut squash - stick and stone

• daikon/muu radish - stick and stone

• onions - red long of tropea - stick and stone

• garlic - stick and stone

ROTATING —————————————

• lettuce - remembrance

• kohlrabi - remembrance

• broccoli - remembrance & stick and stone

• cauliflower - stick and stone

last fruit bowl!

Last shares of the growing season this week, 10/18-10/21

• gala apples - bittner singer - great for fresh eating

• jonagold apples - hurd orchard - great for fresh eating

• northern spy apples - hurd orchard - classic pie apple

• olympic asian pears - ontario pear orchard

• nitaka asian pears - ontario pear orchard

• apple cider - red jacket orchard

Thank you for sharing in a season of fruity goodness, we hope to see you next season!

preorder and pickup

GINGER - from High Ground Gardens - pickup this week, 10/18-10/21 - last chance!

ONIONS - from Remembrance Farm - pickup this week, 10/18-10/21

GARLIC - from Stick and Stone Farm - pickup this week, 10/18-10/21

updates from the farm & friends…

Have you reserved your Winter Veggie CSA yet?

AND DON’T FORGET ABOUT THE SIDE DISH CSAS:

• BUTTERMILK BEAN HEIRLOOM BEANS (farm pickups)

• JENNY CREEK WINTER TULIPS (stick & stone, remembrance pickup)

• FINGER LAKES FRUIT BOWL (all pickups/delivery)

• REMEMBRANCE FARM DAIRY (farm pickups, mimi’s attic)

• OPEN SPACES EGGS - details coming soon (stick & stone)

IT’S TURKEY TIME! ORDER LOCALLY FROM:

• Open Spaces - PRE ORDER TURKEYS

  Organic feed + pasture, raised and butchered on-farm by Melissa Madden and a crew of wondrous humans. $7/lb, $30 deposit. Available 11/7 onward.

• Bluebird Dream Farm - PRE ORDER TURKEYS

  local, pastured, certified organic turkeys! As with the last few years, we’ll host a turkey pickup at Stick and Stone the week before Thanksgiving, time TBA. $8/lb, $20 deposit, size preference first come first reserved.

on our plates…

Please 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.

Kimchi

Kohlrabi Salad

1 large or 2 small kohlrabi bulbs
1 large carrot, peeled
1 tsp. fennel seed
2 Tbsp. rice wine vinegar
1/2 tsp. kosher salt, or more to taste
1/2 tsp. freshly ground black pepper
1 small garlic clove, pressed (optional)
2 Tbsp. olive oil
1 tsp. toasted sesame oil
2 cups pea shoots (optional)

PREPARATION

• Trim away any stems from the kohlrabi bulb. Using a sharp chef’s knife or a sharp vegetable peeler, cut and discard away its tough outer skin. Then julienne the kohlrabi, using either a mandolin or the same sharp knife. (Because kohlrabi is hard and dense, I found the mandolin to be a bit precarious, so I used a little of both.) Julienne the carrot too.

• In a small dry skillet, toast the fennel seeds over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.

• In a small bowl, combine the fennel seeds, vinegar, salt, pepper, and garlic, if using. Slowly whisk in the olive oil and sesame oil. Pour over the vegetables and toss to coat. Taste, and add more salt, if needed.

• Chop the pea shoots, if using, into 1-inch pieces and toss into the salad immediately before serving.

More in-season inspiration…

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

• Broccoli, garlic: Broccoli Pesto

• Butternut Squash, Garlic, Onion: Butternut Squash Mac n Cheese

• Butternut Squash, Garlic, Onion: Chili

• Kohlrabi, carrots: Roasted Vegetable Noodle Bowls

• Cauliflower, kale, garlic: Roasted Cauliflower & Kale Pasta

• Napa cabbage, garlic, kale: Napa & Kale Coleslaw w/ Miso-Ginger Dressing

• Napa cabbage, onion, garlic: Cabbage & Mushroom "Lasagna"

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use, weed as you go. for Full Plate vegetable share members only. see more u-pick info and maps!

AT STICK AND STONE FARM and THE YOUTH FARM PROJECT

Enjoy the last weeks of the upick with of cutting flowers and a smattering of herbs and maybe some late husk cherries and peppers too. See maps here

As the cool and rain settle into the fields, the upicks will be mowed in the coming weeks to make way for cover crops that will nurture the soil into the spring.