Week 15 - Notes from Remembrance Farm

NOTES FROM REMEMBRANCE FARM

With this latest run of warm sunny days it's easy to forget that next Monday is the fall equinox, and winter is not far behind. The farm remembers though, and while tomatoes and peppers are still ripening in our high tunnels, the first of the fall veggies are starting to mature. Within a few weeks our kitchens will be filled with roots, hearty cooking greens and winter squash. While this past spring was one of the most challenging periods I've ever experienced as a farmer, and the early season harvest suffered accordingly, the summer has provided mostly good conditions. Our fall crops look really great for the most part and we are looking forward to sharing them with you through the rest of the fall and into deep winter. - Nathaniel at Remembrance Farm

Join the Winter CSA

this week’s veggies

salad greens - remembrance
lettuce - remembrance
carrots - remembrance
sweet peppers - remembrance
tomatoes - remembrance & stick and stone
cooking greens - baby bok choy or red chard - stick and stone
kohlrabi - stick and stone

ROTATING

potatoes - stick and stone
green beans - stick and stone
eggplant - stick and stone
shishito peppers - 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

Yellow Peaches - Bittner Singer Orchard, Appleton
White Nectarines - Bittner Singer Orchard, Appleton
Prune Plums - Bittner Singer Orchard, Appleton
Seedless Grapes - Assorted vineyards around Seneca Lake
Gala Apples - Rosario Brothers, Albion

…if you find yourself asking “what do I do with all these plums?!” look no further than this Plum Torte recipe—a simple and delicious plum season must!

this week’s Remembrance cheese

Herbed Fromage Blanc - our creamy fromage blanc with High Ground Gardens herbs including za’atar, sage, parsley, thyme, tarragon, lovage, basil, mint.
or choose - Feta - the crumbly salty classic - ltd availability, FCFS

bulk offerings this week

GREEN BEANS - Organic from Stick and Stone Farm - pickup this week, 9/17-9/20

Order Beans

TOMATILLOS - Organic from Stick and Stone Farm - pickup this week, 9/17-9/20

Order Tomatillos

pre-order for next week

CONCORD GRAPES - Mansfield Farm - pickup this week, 9/24-9/27

Pre-Order Concords

updates & reminders from the farm…

GET YOUR WINTER CSA TODAY!

Full Plate Veggies, Fruit Bowl and/or Remembrance Dairy shares now available! 12 weeks of fresh, local produce through the coldest months? Don’t delay, join today! Fresh greens, abundant roots, alliums, squash, potatoes, dry beans, ferments and so much more await.

PAYMENT PLANNERS, FINAL PAYMENTS WERE DUE 9/15

All payments are $125 ($64 for Subsidized CSA members). Pay online here, pay via cash or check (to Full Plate Farms, PO Box 6898, Ithaca, NY 14851 or brought to your free choice pickup) or email us to learn about paying via EBT. Find more payment plan info here.

STONE BEND AND OPEN SPACES AT STICK AND STONE 9/24

Mark your calendars for the last Farm to Food Truck Fundraiser of the season! Stone Bend Farm is bringing their wood-fired pizza oven out to the farm once again. Open Spaces will have assorted seasonally-inspired beverages both sober and boozy—cider, beer, mocktails and more! Plus live music from Lloyd’s Boys! It’s sure to be a sweet time.

A portion of the evening’s proceeds will support our Subsidized CSA fund, making sustained access to fresh produce possible for many folks in our community.

MEAT AVAILABLE FROM THE FLX CIDER HOUSE

If you’re looking for another source for local meats beyond those we offer at CSA pickups, check out the FLX Cider House ONLINE STORE. You can build orders online, pay for them, and select pick up or home delivery on any product—Free shipping on orders over $250 or pick up at the Cider House.

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.

Moosewood’s Very Creamy Vegetable Chowder

recommended by a member, perfect for these cool late summer nights

2 cups chopped onions
1 tablespoon butter
1 tablespoon canola or other vegetable oil
2 celery stalks, diced
1 cup peeled and diced carrots
1 1/2 cup diced potatoes
3 cups water or vegetable stock
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup green beans, cut into 1-inch pieces
1/2 cup diced red sweet peppers
1 cup diced zucchini
1/2 cup fresh or frozen green peas
2 tablespoons chopped fresh parsley
2 cups milk
1 cup grated Cheddar cheese
2 ounces Neufchatel, cream cheese, or Remembrance Herby Fromage Blanc

PREPARATION

In a large soup pot on medium heat, saute the onions in the butter and oil for 3 to 4 minutes. Stir in the celery, cover, and cook until just soft, stirring occasionally.
Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes. Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat. Discard the bay leaf.
Puree the reserved vegetables with the milk and cheeses to make a smooth sauce. Stir the sauce into the soup and gently reheat. Serve hot.

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!

GENERAL UPICK NOTES:

Basil is abundant in all of the u-picks! Last weeks to put away some pesto for the year!

Many of the u-pick romas are mixed colors this year —Luca’s special mix!—there are yellows and oranges and reds. They’re slow to ripen with the cool nights, but if you go digging in the plants there’s some nice ripe fruit.

AT STICK AND STONE FARM

Perennial Garden: herbs as always :)

Creekside Garden: flowers and basil continue to be abundant! And there’s still other herbs and fun greens for the picking too!

Roadside Garden: hot peppers, ground cherries, tomatillos and cherry tomatoes! And a few paste tomatoes too.

AT THREE SWALLOWS (formerly Youth Farm)

The upick is looking lovely! Basil, shiso, okra, hot peppers, ground cherries, tomatillos and cherry tomatoes are rolling. Unfortunately the deer made a snack out of some of the tomato plants last week, look low on the plants for any fruit. Don’t miss walking to the back of the field for some lovely cutting flowers.

PRESS BAY COURT

don’t forget about this sweet little downtown u-pick! Open to all! Currently full of basil, flowers, & cherry tomatoes