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Happy Fall Equinox! Around here the fall foliage starts showing off long before the leaves change color. More fall greens coming your way this week and onward.
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this week’s veggiessalad greens - remembrance carrots - remembrance buttercup squash - remembrance tomatoes - heirloom, roma - remembrance & stick and stone broccoli - stick and stone & remembrance cooking greens - rotating kales, bok choy, asian greens - stick and stone garlic - stick and stone
ROTATING sweet peppers - remembrance tomatillos - stick and stone eggplant - stick and stone sweet corn - 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 Everest grapes - seedless - bittner singer orchard, appleton, ny Damson plums - bittner singer orchard, appleton, ny Honeycrisp apples - always growing farm, ithaca, ny - organically grown Shinsekii Asian pears - ontario pear orchard, ontario, ny
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 cheesePaprika Tomme - a unique blend of hard alpine and Spanish style cheeses - mildly sharp, the rind has been rubbed in smoked paprika and olive oil during its 5 months of aging Feta - the crumbly salty classic - ltd availability, FCFS
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preorder & pickup this week…
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RASPBERRIES - Hurd Orchard - For pickup Weds 9/23 only (tomorrow!)
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For lovers of CONCORD GRAPES - Mansfield Farm has decided to do u-pick only this year, so no bulk concord preorders after all. We recommend visiting Mansfield in Hector for u-pick or looking out for concords elsewhere. Now is the time! ROMA TOMATOES and ITALIAN PRUNE PLUMS… if you haven’t had your fill yet email us and we can likely pack up a box for this week
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updates & reminders from the farm…
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PAYMENT PLANNERS, PAYMENTS WERE 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 NEXT 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.
WINTER CSA SIGN UP IS OPEN, AND MOVING FAST! JOIN US!
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Winter CSA Sign up is rolling, and in just two weeks we’re over 70% 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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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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Buttercup Squash & Roasted Red Pepper Soup
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1 (3 pound) buttercup squash, halved or quartered and seeds removed, try adding carrots here if you need more volume 3 tablespoons olive oil, divided 6 cloves garlic, divided 1 medium onion, diced 1 1/4 teaspoons fine sea salt 2 teaspoons smoked paprika 1 jar (12-16 ounces) roasted red peppers, drained (or roast a couple of sweet peppers with your squash) 3 to 4 cups low-sodium chicken broth 2 1/2 teaspoons apple cider vinegar toasted pepita seeds for garnish
PREPARATION Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Rub the outside and inside of squash and 2 or 3 whole garlic cloves with olive oil, and sprinkle inside of squash with salt. Mince remaining 3 garlic cloves and set aside. Put a clove of garlic in each half and place squash cut side down on the parchment lined baking sheet, with the clove of garlic in the well of each squash. Roast for 35-40 minutes, until squash is very tender and fork slides through the flesh without any resistance. Let cool a bit before scooping out flesh from the skin. Compost the skin. Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and sprinkle with 1/4 teaspoon salt, and saute 7-8 minutes, until translucent. Add minced garlic and smoked paprika, stirring to coat the onion. Cook for 1 minute, then add roasted red peppers, 3 1/2 cups stock, and roasted squash. Simmer for 15 minutes. Remove from heat and stir in apple cider vinegar. Blend soup in a blender until completely smooth. If you'd like it thinner, add the remaining 1/2 cup stock. Taste and add 1/4 teaspoon additional salt at a time if needed, so you're able to taste the smokiness and deliciousness of a well seasoned soup.
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Broccoli Salad with Carrots and Currants
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For the dressing:
1 tablespoon Mayonaise or Veganaise
1 tablespoon spicy mustard
1/3 cup apple cider vinegar
1/4 cup olive oil
2 tablespoons water
Salt and pepper to taste For the salad:
1 crown broccoli, chopped into small to medium sized pieces
1 large shallot, sliced thin
1 large carrot, shredded
1/4 cup currants PREPARATION: Whisk the salad dressing ingredients together in a medium-sized bowl and set aside. Toss the prepared vegetables and currants together a large salad bowl, then toss with the dressing and chill in the fridge for about an hour before serving.
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More in-season inspiration…
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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, THREE SWALLOWS and PRESS BAY It’s feeling like fall out there! Things will keep growing and ripening until the first frost arrives to tell them otherwise. Keep visiting the gardens while the getting is good, still loads of lovely flowers, all kinds of hot peppers, and cherry and paste tomatoes are ripening, albeit fairly slowly. And of course there’s still ground cherries peppering the ground beneath the plants-so sweet and delicious! And some miraculous basil still holding on.
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