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$$PLAIN_TEXT_PREVIEW$$
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Winter Notes from Remembrance Farm Winter is certainly testing our limits this year. The frigid temperatures came early and haven't let up apart from a brief thaw in early January. The last 2 weeks have been so cold it started to freeze inside our root cellar, and we had to add supplemental heat to keep it at the right temperature, which we've never had to do before. The hardy greens growing in our unheated high tunnels can freeze and thaw and still look and taste great, but they have to be thawed out in order to harvest. We finally got a couple of sunny days this week which brought the temperatures up in the tunnels long enough to harvest some Swiss Chard. It suffered some cold damage and doesn't look its best, but the flavor is so remarkably sweet that we decided it should still be in the share. We still have lots more veggies to share with you the rest of the winter, including more greens, so here's hoping for more sunny days next week so we can get them out to you! -Nathaniel
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speaking of sun… while it’s hard to believe sometimes in the depths of winter, summer will be here again before we know it
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SUMMER CSA SIGN UP IS NOW OPEN(Don’t worry, the Winter CSA carries on until 3/6) We’ve been busy planning and seed ordering and can’t wait to share all the abundance of the coming seasons with you. What better way to spend these chilly days than dreaming of summer abundance. Give yourself the gift of 23 weeks of local, organic veggies as fresh as they get, June 10-November 14, 2026. Sign up is now open for Full Plate Veggies, Finger Lakes Fruit Bowl and Remembrance Farm Dairy, join today!
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this week’s veggiesswiss chard - remembrance napa cabbage - remembrance rutabaga - remembrance red beets - remembrance golden beets - stick and stone muu radish - stick and stone celeriac- stick and stone red onions - stick and stone garlic - stick and stone sweet potatoes - three stone farm
Please remember to return your boxes, thank you!
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crops are our best estimate & may change a bit after harvest. salad greens rotate between field greens, spicy mix, lettuce mix, arugula, baby kale, tatsoi and claytonia
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this week’s fruit bowlRuby Frost Apples (deeper red) - hurd orchard, holley Fuji Apples Apples (red w/ striping) - hurd orchard, holley Organic Strawberry Jam - made with stick and stone farm organic strawberries Raspberry Juice - red jacket orchard, geneva Black Currant Juice - red jacket orchard, geneva
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updates & reminders from the farm…
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THANK YOU FOR RETURNING YOUR BOXES (AND JARS), PLEASE KEEP IT UP!FIRST VAN NOBLE PORK SHARE THIS WEEK
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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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For the Milk Aromatic 2 cups milk (I used 2% but you can use any kind--soup might be thinner if you use skim) 4 large parsley branches 1 sprig of thyme 2 bay leaves 1/2 onion, sliced 1 garlic clove, halved 10 peppercorns, lightly crushed
For the Soup 3 tablespoons unsalted butter 4 leeks, sliced into 1 inch thick slices, rinsed very well About 10 cups of veggies, peeled and cut into large "attractive" pieces ( I used turnips, a rutabaga, parsnips, and celery root (celeriac)--don't worry if it's a bit more than 10 cups and use whatever you like in the root family-beets, carrots, radish, etc) About 1 pound carrots, peeled and cut into large pieces 2 bay leaves 2 tablespoons fresh chopped parsley 1 1/2 teaspoons sea salt 3 tablespoons flour 5 cups water Black pepper to taste 1 baguette or other crusty country bread, cut into slices and lightly toasted Grated or shredded cheese to sprinkle on top of bread (I used a mixture of Swiss/Gruyere from Trader Joe's) Thyme sprigs for garnish (optional)
PREPARATION - link to recipe 1. To make the Milk Aromatic: Put the milk, parsley, thyme, bay leaves, sliced onion, garlic and peppercorns in a medium saucepan and slowly bring to a boil. Turn off the heat and cover. Let sit while you prepare all the veggies. 2. Place the butter into a large pot and melt over medium heat. Add all of the vegetables, bay leaves, parsley and salt. Cook for about 5-10 minutes, gently shifting the veggies around to heat them up. Then use a large wooden spoon to stir in the flour and add the water. Bring to a boil, lower the heat and let simmer, partially covered for about 20-25 minutes, until the veggies are tender but still a bit firm. 3. Strain the milk mixture into a blender, add about a cup of the veggies and puree until smooth. Stir the puree back into the soup. Taste for salt and add some pepper. 4. Into each serving bowl, place a piece of the toasted bread. Break it up if necessary and top with a handful of the cheese. Then ladle the hot soup on top. Decorate with the thyme sprigs if using and serve immediately. Leftover soup can be stored in an airtight container in the refrigerator for 5-6 days. It reheats really well.
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Beet Patean adaptation of Georgian beet pkhali and a favorite in Molly’s house!
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3-4 large beets
1 C walnuts
2-3 cloves garlic
half bunch cilantro or parsley
extra virgin olive oil - 1 tbsp if you're modest, but if you've got the good stuff it'll only add to the flavor.
salt and pepper to taste
optional: scoop of yogurt (or even better, goat cheese) to make it creamy
PREPARATION
1. 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.
2. Lightly toast the walnuts
3. Let the roasted beets cool. Peel them and cut ends, and cut beets into chunks
4. Put everything in a food processor! You can add the olive oil slowly so it helps coat everything. process! Eat with crackers, or honestly just with a spoon while you hover over your food processor.
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This week’s share includes much of what you need for kimchi (napa cabbage, radish, garlic and onion): Kimchi / Vegan Kimchi Beets, chard, garlic: Beet Congee with Sesame Greens Beets: Red Wine Roasted Beets with Tahini Yogurt or Red Beet Fusilli with Balsamic, Poppy Seeds and Mint Beets, chard: Beets & Greens Borscht Celeriac: Celery Root Remoulade, or Sesame Chicken Celery Root Salad Red onions: Pickled Red Onion Muu Radish: Chaw’s Braised Radish Napa cabbage: Napa Cabbage Wedge Salad with Apples and Buttermilk Dressing Napa cabbage, carrots: Vegan Stir-Fried Cabbage in Peanut Sauce Napa cabbage, garlic: Cabbage & Mushroom "Lasagna" This winter’s deep cold has been hard on the winter greens… this is why we save up some (Napa) Cabbage for this time of year! A great sub for leafy greens in salads, sandwiches, & more through the winter.
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