The Winter CSA Begins this week

Winter shares begin Thursday, 12/5

Thank you for joining us for another season of fresh, local, organic veggies, we couldn’t do what we do without you!

Please note: we maintain one listserv for all CSA Communications, receiving this message is not indicative of whether or not you have joined the Winter CSA. If you joined you should have received an email specific to your pickup location yesterday. Contact Molly with ?s

this week’s Full Plate veggies

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

• lettuce mix - remembrance

• kale - remembrance

• mermaid’s take cabbage - remembrance

• carrots - remembrance

• radishes - purple muu- stick and stone

• sugarloaf chicory - stick and stone

• broccoli OR romanesco cauliflower* - stick and stone

• starry night acorn squash - stick and stone

• leeks - stick and stone

• garlic - stick and stone

*all boxes will include one or the other

this week’s Fruit Bowl

• Enterprise Apples (red) - Jackman Vineyard, Ithaca

• Asian Pears - Ontario Pear Orchard, Ontario, NY

• Goldrush Apples (yellow-green) - Black Diamond Orchard, Interlaken

• Red Jacket Juice* - Red Jacket, Geneva

• Grapes Juice - Mansfield Farm, Hector

• Frozen Organic Strawberries - Stick and Stone Farm, Ithaca

*All boxes will include ONE of the following Red Jacket juices: cranberry, black currant or joe's lemonade

this week’s Remembrance cheese

this winter’s cheese share is all feta, every week! Please contact remembrancefarmdairy@gmail.com if you have questions.

updates from the farm & friends…

BREAD, DAIRY, FRUIT and EGG shares also begin this week!

RETURN THOSE SUMMER CSA BOXES AND JARS

If you have any waxed boxes or dairy jars from past seasons, please return them to your pickup this week. Thank you!!

THERE’S STILL TIME TO JOIN MANY SIDE DISH CSAs:

Every Side Dish CSA purchase supports more local producers and fills your home with EVEN MORE local goodness…

• BUTTERMILK BEAN

• JENNY CREEK FLOWERS

• REMEMBRANCE FARM DAIRY

• SNOW FARM CREAMERY

• WOODPEPPER BREAD

GIVE THE GIFT OF FULL PLATE MERCH FOR THE HOLIDAYS

We are stocked up on cutie hats, aprons, lunch tins, t-shirts, tanks, and the coziest hoodies you’ll ever wear! Email us if you’d like us to set aside some merch for you to pick up from Stick and Stone Farm in the coming weeks.

Pricing: Zip-up hoodies ($35 adult/$30 kids), T-Shirts ($20 adult/$15 kids), Tank Tops ($20 adult), Hats ($20), Kids Aprons ($10), Lunch Tins ($10), Canvas Bags ($10)

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.

Sauteed Greens - a standby recipe for all the winter cooking greens!

hearty winter greens are super versatile! They can be massaged and added to tender raw salads or cooked up into soups, bakes (like above) or sauteed and enjoyed all on their own!

• 1 bunch cooking greens (kale, chard, collards, tatsoi, you name it!)

• 1 small leek, onion or shallot, minced

• 2 cloves garlic, minced

• 2T olive oil

• salt and pepper to taste

PREPARATION

1. Remove stems from greens and roughly chop

2. 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.

3. 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.

4. Finish it off to your liking: a sprinkling of salt & pepper, pepper flakes if you want some heat, crumbled cheese (like Remembrance Farm Buttermilk Blue!) , some toasted nuts or seeds-you name it!

Pasta with Sausage and Chicory

1 pound orecchiette or other pasta shape
¼ cup extra-virgin olive oil
1 pound sweet Italian sausage, casings removed (or veggie sausages)
2 garlic cloves, thinly sliced
½ teaspoon crushed red pepper
1 pound chicory or escarole, coarsely chopped and washed
1 teaspoon Kosher salt
1 cup chicken stock or low-sodium broth (or veggie broth)
¼ cup grated pecorino, plus more for serving
2 tablespoons shredded mint

Directions

1. In a large pot of boiling salted water, cook the pasta until al dente. Drain well.
   Meanwhile, in a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sausage and cook over moderately high heat, breaking it up with a wooden spoon, until browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate.

2. Add the garlic, crushed red pepper and the remaining 2 tablespoons of olive oil to the skillet and cook until fragrant, about 1 minute. Add the chicory with any water clinging to the leaves and season with salt. Cover and cook until wilted, about 2 minutes.

3. Uncover and cook until the chicory is tender and the liquid has evaporated, about 5 minutes longer.

4. Add the pasta to the skillet along with the sausage, chicken stock and pecorino and cook over moderate heat, stirring constantly, until the liquid is slightly reduced and creamy, about 3 minutes. Stir in the mint and serve right away, passing extra cheese at the table.

More in-season inspiration…

• Acorn squash, leeks, greens: Winter Squash Risotto with Leeks and Greens

• Acorn Squash, Garlic, Greens: Pork & Greens Stuffed Squash

• Cabbage: Cabbage & Lime Salad with Roasted Peanuts

• Cabbage: Easy Walnut Lentil Tacos with Cabbage Lime Slaw

• Sugarloaf chicory, garlic: Italian Sauteed Chicory

• Carrots: Moroccan Style Carrot Salad

• Carrots: Fermented Ginger Carrots (or watch video) — from member and integrated dietician and nutritionist Erin Harner

• Purple Muu Radish: the perfect vessel for a dip when sliced! Delightful when pickled. Also great added color in any root veggie roast or salad.