Winter CSA Begins This Week!

The Winter CSA Begins this week

veggies and dairy shares begin Thursday, 11/30

FLX Fruit Bowl begins next week, 12/7

Thank you for joining us for another season of fresh, local, organic veggies, we couldn’t do what we do without you!

Please note: we maintain one listserv for all CSA Communications, receiving this message is not indicative of whether or not you have joined the Winter CSA. If you joined you should have received an email specific to your pickup location yesterday. Contact Molly with ?s

this week’s Full Plate veggies

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

salad greens - remembrance
brussels sprouts - remembrance
carrots - remembrance
onions - remembrance
dino kale - stick and stone
radicchio - stick and stone
radishes - purple muu- stick and stone
acorn squash - stick and stone
garlic - stick and stone
potatoes - three stone farm

Baby veggies! With a dry fall, these cuties didn’t size up to their full potential before the cold set in, but they’re adorable and delicious nevertheless!

mini lettuce - remembrance & stick and stone
baby romanesco cauliflower - stick and stone

Find your pickup details

See CSA Handbook for more member info

Fruit Bowl begins next week, 12/7

this week’s Remembrance cheese

this winter’s cheese share is all feta, every week! Please contact remembrancefarmdairy@gmail.com if you have questions.

updates from the farm & friends…

GIVE THE GIFT OF FULL PLATE MERCH FOR THE HOLIDAYS

We are stocked up on cutie hats, aprons, lunch tins, t-shirts, tanks, and the coziest hoodies you’ll ever wear! Email us if you’d like us to set aside some merch for you to pick up from Stick and Stone Farm in the coming weeks.

Pricing: Zip-up hoodies ($30 adult/$25 kids), T-Shirts ($20 adult/$15 kids), Tank Tops ($20 adult), Hats ($18), Aprons ($10), Lunch Tins ($10)

RETURN THOSE SUMMER CSA BOXES AND JARS

If you have any waxed boxes or dairy jars from past seasons, please return them to your pickup this week. Thank you!!

OPEN SPACES EGG CSA - pickup at Stick and Stone!

Open Spaces’ flock of Rhode Island Reds, Barred Rock, Ameraucana, Buff Orpington and Araucana Bantams produces a range of gorgeous brown and green eggs (pastured, organic feed). Available for pick up alongside your Full Plate CSA at Stick and Stone Farm only. Trial DECEMBER EGG CSA runs Nov 30th - Dec 21st. $6/dzn

Details on Open Spaces website

JENNY CREEK FLOWER CSA

A great gift! There’s still time to brighten your winter with 4 weeks of beautiful, locally grown tulips. Our Early Tulip Share is the perfect way to bring a touch of spring into your home during the darkest days of the year. Learn more/reserve your share here!

IT’S GIVING TUESDAY

There are many great organizations to support this Giving Tuesday! Here are a couple that are near and dear to the Full Plate community. Much gratitude to those who give!

Healthy Food For All - offers subsidies to ensure everyone in our community can access CSA shares with our farms, and many more.
The Youth Farm - educates local youth on the intersections of farming, food and social justice. YFP helps connect us to our lovely Danby member community by hosting a pickup and supporting our U-Pick.

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.

Sauteed Greens - a standby recipe for all the winter cooking greens!

hearty winter greens are super versatile! They can be massaged and added to tender raw salads or cooked up into soups, bakes (like above) or sauteed and enjoyed all on their own!

1 bunch cooking greens (kale, chard, collards, tatsoi, you name it!)
1 small onion or shallot, minced
2 cloves garlic, minced
2T olive oil
salt and pepper to taste

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 (like Remembrance Farm Buttermilk Blue!) , some toasted nuts or seeds-you name it!

Veggie Spotlight: Radicchio

Radicchio and chicories are oh so trendy these days, but the farmers at Stick and Stone have loved them since long before they became “cool” in the mainstream. It’s tender, flavorful and just a beautiful veggie! What about you? If you haven’t learned to love Radicchio yet, the Winter CSA is the time! Its bitter flavor pairs well with sweet, sour, fatty and salty flavs such as citrus, balsamic vinegar, cheese, nuts, anchovies, and cream based dressings and sauces. Radicchio also is rich in vitamin K, and a good source of fiber.