Week 20 of 23 - Fall veggies heading your way

HARVEST PAIRING THIS WEEKEND

Sunday 10/26 from 4:30-6:30pm at Remembrance Farm

We still have tickets available for this special annual event, RSVP today!

We’re so lucky and grateful to have Jen and Stan of Just a Taste and Here in Hector are bringing their culinary talents to Remembrance Farm alongside Damiani wines and Remembrance Farm’s very own cheeses. It’s sure to be a sweet and delicious fall afternoon on the farm—we’d love to see you there!

100% of profits will directly support Subsidized CSA shares for Full Plate members

RSVP to the Harvest Pairing

Volunteer at the Harvest Pairing

this week’s veggies

salad greens - remembrance
cilantro - remembrance
fennel - remembrance
onions - remembrance
carrots - remembrance
winter squash - rotating pie pumpkins, spaghetti squash, buttercup squash - remembrance & stick and stone
cooking greens - rotating gailan, baby bok choy, chard, more - stick and stone
garlic - stick and stone
radishes - stick and stone
cauliflower - stick and stone
napa cabbage - stick and stone

ROTATING

hot peppers - remembrance
eggplant - stick and stone

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

this week’s fruit bowl

last fruit shares this week, 10/22-10/25 - thanks for a great season!

Olympic Asian Pears - Ontario Pear Orchard, Ontario, NY
Bosc Pears - Rosario Brothers Orchard
Northern Spy Apples - Hurd Orchard, Holley
Golden Delicious Apples - Hurd Orchard, Holley
Assorted Juices - Red Jacket Farm, Geneva

this week’s Remembrance cheese

Feta - the crumbly, salty classic- for everyone!

bulk offerings this week

Last chance ROMA TOMATOES - Organic from Stick and Stone - pickup THIS WEEK

Order Tomatoes

Last chance GARLIC - Organic from Stick and Stone - pickup THIS WEEK, 10/22-25

Order Garlic

BUTTERNUT SQUASH - Organic from Stick and Stone - pickup THIS WEEK, 10/22-25

Order Butternut

bulk offerings for next week

PASTURE RAISED CHICKEN - Four Leaf Farm - for pickup NEXT WEEK, 10/30 at PRESS BAY! - offering breasts, thighs, drumsticks, party wings and whole chickens

Pre-Order Chicken

updates & reminders from the farm…

THE WINTER CSA IS ALMOST SOLD OUT, HAVE YOU RESERVED YOUR SHARE?

Join TODAY! Seriously though… this may be the last day to get in on 12 weeks of fresh, local, organic veggies through the coldest winter months. We’d loev to share the harvest with you, join on our website here.

REMINDER: PLEASE RETURN YOUR BOXES (AND JARS) BEFORE THE END OF THE SEASON

Thanks so much for helping us keep waste and costs low by returning your waxed veggies boxes, fruit boxes and/or dairy jars in these final weeks of the season.

IT’S TURKEY TIME! (Or time to reserve a turkey at least ;)

We’re lucky to have a couple of great local partners offering turkey this season:

OPEN SPACES TURKEY - Raised right here in Trumansburg, Open Spaces’ turkeys are pastured with daily moves and are fed certified organic feed - Learn more here, or click here for the order form
BLUEBIRD DREAM FARM - Bluebird offers local, pastured, certified organic turkeys raised on their small family farm in Trumansburg, NY. Learn more and place your order here.

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.

It’s Kimchi week!

This week’s share includes most veggie components to make kimchi:

Napa Cabbage
Onion
Garlic
Radishes
Carrots

CLICK HERE FOR KIMCHI RECIPE

CLICK HERE FOR A VEGAN KIMCHI RECIPE

Vegan Stir-Fried Cabbage in Peanut Sauce

For the sauce:

1/3 cup unsweetened coconut milk
2 tablespoons smooth or chunky all-natural peanut butter
1 tablespoon soy sauce or tamari
2 teaspoons Asian chile-garlic paste or sambal oelek
3/4 teaspoon packed light brown sugar

For the stir-fry:

1 medium head Napa or Savoy cabbage (about 2 pounds)
2 medium carrots, cut crosswise into 1/4-inch-thick rounds
1 medium radish, julienned
2 tablespoons vegetable oil
Salt
1 teaspoon freshly squeezed lime juice
2 tablespoons coarsely chopped roasted peanuts (optional)
Steamed rice or cooked rice noodles, for serving

Instructions

For the sauce: Whisk all of the ingredients together in a medium bowl to combine.
For the stir-fry: Quarter the cabbage lengthwise, then cut the core out of each piece. Cut the cabbage crosswise into 1-inch-wide pieces. Wash and thoroughly dry the cabbage pieces.
Heat the oil in a wok or large frying pan over medium-high heat until shimmering. Add the carrots, radish and half of the cabbage and cook, stirring occasionally, until starting to wilt. Continue adding the cabbage and cooking it down until all of it is added. Season with salt and cook until all of the cabbage is starting to wilt and exudes water.
Reduce the heat to medium, add the sauce, and continue cooking, stirring occasionally, until the sauce thickens slightly (it will thin out when mixed with the cabbage liquid, then thicken to the texture of whole milk) and the cabbage is crisp-tender, about 3 minutes. Remove from the heat, add the lime juice, and stir to combine. Top with the roasted peanuts, if using, and serve immediately over steamed rice or cooked rice noodles.

U-Pick Gardens

open 7 days/week during daylight hours for all Full Plate vegetable share members.

upick rules: not open to the public. no dogs. no picking in tunnels or big fields. please stay off farm equipment and do not block farm roads. kiddos should be supervised. take what you’ll use, but be mindful of those who come after you. see u-pick details & maps here!

The first frost has closed out many upick crops, but you may still be able to harvest some parsley, cutting celery, hot peppers and maybe some other surprises from the most resilient of plants too. Enjoy!