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And an update from your farms $$PLAIN_TEXT_PREVIEW$$
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FARM UPDATE We’re reflecting a lot on our CSA these days. We are grateful for this model which connects us to you all, which brings us the essential income at the beginnings of each new season, which both gives structure to our crops plans and offers flexibility with changing (and challenging) years. The intense rains have made it a challenging year. At Remembrance, we’ve been cutting off distributors to ensure greens for the share. At Stick and Stone, yields are down as patches of crops in rows all across the farm have disappeared under flooded paths and soggy soils. Beans and eggplant, for example, are trickling in despite planning for more. A downpour a few weeks back brought an abrupt end to cucumbers and summer squash. And some crops, like basil, have struggled with disease. The good news for you: We plan for excess. And when we get it, we are thrilled to sell it across our community. When we don’t, we prioritize the abundance we receive for the CSA. Many crops haven’t hit the wholesale list this year, but they land in the share! We are proud to bring you a wonderful variety of fresh food each week, even in tough years. And, knowing the challenges across the country & world, we are grateful for where we are and what we have - which is still a lot! The tomatoes and peppers rolled in in waves. Sweet corn too. And as we enjoy the ends of the summer bounty, the wondrous variety of fall crops will be here soon. We’ve harvested and cured onions, shallots and garlic to dole out through the colder months; the first of the storage crops to roll in, ready to be joined by roots, squash and brassicas galore in coming months. (A far from exhaustive list.) As we keep our eyes on the next season, we’re glad to know the CSA is an anchor for our farms in an unpredictable climate. Winter share sign up will be opening very shortly - with winter fruit and dairy shares on the roster too - we hope you’ll join us. We’re glad to be able to bring food to your kitchens for so much of the year!
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this week’s Full Plate veggiessalad greens - remembrance parsley - remembrance carrots - remembrance beets - remembrance sweet peppers - remembrance tomatoes - remembrance & stick and stone cooking greens - stick and stone …..rotating red russian kale, collards, baby bok choy shallots - stick and stone garlic - stick and stone
ROTATING —————————————
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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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Fruit Bowl this weekakane apples. under the tree, ithaca grapes. matt doyle vineyards yellow nectarines. bittner singer orchard, appleton donut peaches. jackman vineyards, ithaca
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this week’s Remembrance cheeseBlue 4 U - a new blue cheese for you! And a perfect one to crumble on a burger
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GARLIC - 2.5 lbs for $20 (15-20 heads) - organic - Stick and Stone - pickup this week
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PLUMS - $22/peck (~12lbs) - from Bittner Singer - pickup this week
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updates from the farm & friends…
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YOUTH FARM WORK PARTY ON SATURDAYOur monthly chance to spend some time exploring the Youth Farm and giving back to the farm that has hosted pickups and u-picks for years. Join the volunteer work party from 10-1 this Saturday 9/11
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CALL FOR BAGS!We are at the ends of our donated plastic bag supply. We’d love your help! If you have a stash of plastic bags to share/donate please bring them to Stick and Stone, Press Bay or the Youth Farm this week. If you don’t have a stash, please try to remember bags of your own. Thanks for sharing and helping keep waste low in the CSA.
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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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fall greens are coming! Soon to be rolling in with abundance and variety, this staple recipe is a great for any one of them (though there are many more options and variations to explore!) 1 bunch cooking greens (kale, chard, collards, broccoli raab, baby box choy, etc) 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. Season with salt and pepper, to taste and enjoy
Tip: crumble a bit of this week’s Remembrance Farm Blue cheese on top alongside a sprinkling of nuts or seeds
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Beet Pkhalia favorite dip recipe in Molly’s house!
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3-4 large beets 1 cup(ish) walnuts 2-3 cloves garlic half bunch cilantro or parsley extra virgin olive oil - 1 tbsp if you're modest, but more if you want salt and pep scoop of yogurt (or even better, goat cheese) if you want to make it creamy
Directions: Rub the beets in a small amount of olive oil, wrap up in foil, and roast them until they're easily poked by a fork, about 40 min. Usually I do about 400 but the beauty of roasting veggies is that you can experiment! You can throw in the garlic if you like it roasted! Maybe just 10-15 min. Lightly toast the walnuts Let the roasted beets cool. Peel them and get rid of the ends, and cut them into chunks Put everything in a food processor! You can add the olive oil slowly so it helps coat everything. process! Eat with crackers, on other veg (sweet peppers or carrots) or honestly just with a spoon while you hover over your food processor.
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More in-season inspiration…
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Carrots, sweet peppers, baby bok choy (or other greens), shallots and garlic will all come together as a great base for a stir fry like this one Parsley, tomatoes, cucumbers and garlic are much of what you need for a tabbouleh (parsley is still thriving in the u-pick if you want to make a bigger batch!) Is it too soon for root veggie roasts?? This recipe will make delicious use of carrots, beets, parsley and garlic
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open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps! Behind the barn… Many flowers are still blooming! Parsley, a tried and true u-pick herb around for the duration, and more herbs too. Great time to harvest ground (husk) cherries, tomatillos and Hot peppers! Shishitos, sarit gat, criolla sella, aji dulce, korean peppers and more! Find a little pepper guide here. Roadside garden… Some of the fun greens are still around, perpetual spinach anyone? Sunflowers for the taking. And tomatoes - cherry and paste (those are orange romas you’re seeing! Orange=ripe!) - they are winding down quickly. Now would also be a great time to harvest a whole bunch of green tomatoes as they probably wont ripen. Flowers are beautiful & bountiful. Loads of cherry tomatoes! There are also paste tomatoes, but they’re rapidly winding down. Ground (husk) cherries and tomatillos and hot peppers are ready too. Hot wax peppers most of the way down the bed particularly abundant! Find a little pepper guide here. Dill and cilantro - you may find a little still there, and there’s a second planting coming soon! Basil is harvestable too - the damaged looking leaves have succumbed to mildew :( In the herb garden by the parking lot there is: more parsley, tulsi, lemon grass, tarragon, thai basil, marshmallow, valerian. In the weedy beds there is also sage, lavender, lemon balm. Reminder high tunnel is not upick.
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