Winter Break is coming up…

There WILL be shares for you to pickup this week, 12/16

The are NO SHARES the next two weeks, 12/23 and 12/30

this goes for Full Plate, Fruit Bowl, Remembrance Dairy, Snow Farm Dairy & beans

All shares return 1/6/2022. Wishing you a wonderful rest of your year!

this week’s Full Plate veggies

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

• winter salad mix - remembrance

• rutabagas - remembrance

• rainbow carrots - remembrance

• onions - remembrance

• cabbage - stick and stone

• collards - stick and stone

• tatsoi - stick and stone

• honeynut squash - stick and stone

• garlic - stick and stone

• rosemary - high ground gardens

• potatoes - hill side farm

this week’s Fruit Bowl

• olympic asian pears - under the tree, brooktondale

• enterprise apples - jackman farm, ithaca

• goldrush apples - black diamond farm, trumansburg

• ida red apples - bittner singer orchard, appleton

• frozen pitted tart cherries - bittner singer orchard, appleton

• cranberries - old earth orchards, massachusetts

• strawberry apple juice - red jacket, geneva

this week’s Remembrance cheese

Choose ONE, either Moby or Fontina

Moby - the main cheese this week! A semi-soft cheese with a line of grape vine ash, in the style of french Morbier cheese. Our cheesemaker Jen says it's the perfect cheese for a cheese board - pairs well with fruity, salty or sweet flavors

Fontina - just a couple of Fontina slices will be mixed in at each location as an option

updates from the farm & friends…

MARK YOUR CALENDARS - WINTER BREAK

No shares 12/23 or 12/30 ~ All shares return 1/6/2022

RETURN YOUR BOXES! AND JARS!

Just flatten and leave them at your pickup site when you collect your fresh share. Wax boxes are NOT recyclable but are super reusable

And if you get yogurt or milk, please return your clean glass jars too

BACKBONE FARM BEEF BUNDLES

Backbone Farm 100% Grass-Fed and Pasture-Finished Beef available! Winter Warmer Beef Bundle: 15 Pounds for $125 - Ground Beef, Stew Beef, Meaty Shank Soup Bones & Roast. Please contact Katherine to make a reservation.

MASK REQUIREMENTS

Reminder that, due to changes in NYS laws and a surge in local cases, many businesses may have updated mask requirements. Thank you in advance for respectfully following these rules & keeping our community safe. We require masks at farm pickups.

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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.

Rosemary Roasted Rutabagas

• 1 pound Rutabaga, peeled and cut into 3/4-inch cubes

• 1 small onion, diced

• 1 tbsp fresh rosemary, chopped

• 1 clove garlic, chopped

• 1 tbsp Olive oil

• 1/4 tsp Salt

• 1/8 tsp Freshly ground pepper

• 1 tbsp Butter or ghee

PREPARATION

• Preheat oven to 400 F and place rack in middle position

• Toss cubed rutabaga with onion, olive oil, rosemary, salt, and pepper and spread onto the sheet pan in an even layer. Bake for 20-30 minutes or until fork tender.

• Heat a medium-large frying pan over medium heat. When hot, add the butter and swirl to coat the pan. Fry the rutabaga until browned.

Squash & Collard Risotto

• 2 honeynut squash, peeled, seeded and cut in 1/2 inch dice

• 2 tablespoons extra virgin olive oil

• Salt & pepper to taste

• 1 bunch collard greens, stemmed and washed

• 2 quarts chicken or vegetable stock

• 1 small onion

• 2 large garlic cloves, green shoots removed, minced

• 1 ½ cups arborio rice

• ½ cup dry white wine

• ½ cup freshly grated Parmesan cheese

• 3-4 tablespoons chopped parsley

PREPARATION

1. Preheat the oven to 400 degrees. Toss the squash with 1 tablespoon of the olive oil, season with salt and pepper, and spread on the baking sheet. Roast for about 30 minutes, stirring every 10 minutes until tender and caramelized.

2. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely, or cut in ribbons.

3. Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan, and add the onion. Cook until the onion begins to soften, about three minutes, and add the garlic and about 1/2 teaspoon salt. Cook until the onion is tender and the garlic fragrant, about one minute, and add the rice.

4. Stir in the wine, and cook over medium heat, stirring constantly. The wine should bubble but not too quickly. When the wine has just about evaporated, add the collard greens, a third of the squash. Stir in 1 cup of the stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another cup of the stock, and continue to cook in this fashion -- adding more stock when the rice is almost dry -- until the rice is tender all the way through. Taste and adjust seasonings.

5. Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and remove from the heat. Add pepper and salt as needed. The mixture should be creamy (add more stock if it is not).

More in-season inspiration…

Tatsoi is a mild, tender green (similar to spinach), enjoy raw in salads or lightly braised

Honeynut squash + carrots + onions + garlic (and a few other things) = a delicious soup!

Mash those veggies! Rutabagas add a fun to twist to classic mashed potatoes - garlic & rosemary would also be yummy additions

With the break coming up we always try to load you up with food that will hold well to feed you well into the coming weeks…. enter CABBAGE! Here’s a reminder of some of its myriad of uses… make cabbage wraps / a slaw / a soup / roast it / sautee it / boil it / caramelize it / fry it / stir fry it

wishing you a wonderful end of the year ♡