Week 23 - the last share!

THANK YOU

As another season draws to a close this week we can’t help but reflect with much gratitude for all of the local food love we receive from this community. From the support your dollars give to each of our farms to the spirit you all bring to pickups each week, we are grateful to be Community Supported Agriculture in all that it entails. Thank you for choosing us to nourish your homes. Looking forward to seeing all your faces next season (and hopefully around town in the meantime!)

How was your season? Share your feedback and CSA love…

Your feedback helps us to cultivate the best CSA we can— the shares & the community. Please take a moment to share your experience:

this week’s Full Plate veggies

last shares this week 11/10-11/13 - thank you for a wonderful season!

• salad greens - remembrance

• purple top turnips - remembrance

• cabbage - mermaid’s tale - remembrance

• broccoli - stick and stone & remembrance

• carrots - stick and stone

• beets - mixed Red & Chioggia- stick and stone

• radicchio - Adige Medio variety - stick and stone

• garlic - stick and stone

• onions - blue heron farm & remembrance

• sweet potatoes - juniper hill farm

ROTATING —————————————

• celeriac - stick and stone

this week’s Remembrance cheese

last shares this week 11/10-11/13 - thank you for a wonderful season!

Every RF cheese member should take 2 things this week…

1. The cheese: Fontina

2. And a bonus thank you gift: Membrillo - sometimes called quince paste or even quince cheese, it's a thick jelly made from the pectin-rich quince fruit. Feel free to let sit in the fridge, it gets better with age! Whenever you’re ready to enjoy it, try it atop a slice of cheese :)

preorder & pickup

an opportunity to stock up for the coming weeks or months if your kitchen so demands it… If there are other things not listed here (ex. cabbage for a big batch of kraut) that you are interested in buy in bulk quantities feel free to email your farmers

CARROTS - organic from Remembrance - $35/25lbs or $20/10lbs - pickup this week

BEETS - organic from Remembrance - $35/25lbs or $20/10lbs - pickup this week

GARLIC & SQUASH now sold out - saving the rest for winter shares :) - if you had an uncollected order last week, we will fill it this week

TIME IS ALMOST UP TO ORDER THOSE TURKEYS! - Certified Organic, pasture raised at Bluebird Dream Farm - pickup 11/22 at Stick and Stone Farm

updates from the farm & friends…

CSA hoodies, hats & bags at pickups this week!

If you’re thinking some local food gear would bring your loved ones joy this holiday season, now is the time to grab some gifts! At each free choice pickup this week will we have:

• Full Plate Hats - $16

• Full Plate Hoodies - $25 kids / $30 adults**

• “I believe in Healthy Food For All” Canvas Totes - $10*

• Veggie ID cards and use guides - $15*

• Canvas tote + Veg ID Cards - $20*

*100% of proceeds support Healthy Food For All, helping make weekly shares of fresh, nourishing food accessible to all in our community, regardless of income

** remaining sizes: Kids M & L, Adult XS, S, M, XXL

5 spaces left in the Winter Veggie CSA!

It’s likely the last day to join! Remembrance Farm Dairy shares are still available for purchase on our website in one easy checkout and payment. Questions? Email Molly or call 607-379-2866

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.

Radicchio Panzanella

• 4 cups croutons, stuffing, or stale bread torn into bite-size pieces

• 1/2 cup pecans

• 1/4 cup fresh grapefruit juice

• 2 tablespoons sherry vinegar or wine vinegar

• 1 teaspoon honey

• 1 small radicchio or any other chicory, cored, torn into 2-inch pieces

• 1 sweet-tart apple (such as Pink Lady), cored, halved, thinly sliced crosswise

• 1 small beet, any color, peeled, very thinly sliced crosswise

• Kosher salt

• Olive oil (for drizzling)

PREPARATION

Preheat oven to 400°F. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25–35 minutes.

Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.

Whisk grapefruit juice, vinegar, and honey in a large bowl. Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine. Drizzle salad with oil and add stuffing croutons; toss again to combine.

Borscht

Borscht is a delightfully flexible and flavorful way to use whatever roots you have, below is a vegetarian base, but some recipes also call for meat

• 2 tablespoons olive oil

• 4 red beets ½ inch diced or shredded (approx 1 ½ pounds)

• 2-3 carrots ½ inch diced or shredded

• 1-2 turnips ½ inch diced or shredded

• 1-2 celeriac/celery root ½ inch diced or shredded

• 1 onion diced

• 1 large russet potato peeled and ½ inch diced

• ½ small cabbage shaved

• 2-3 cloves garlic minced

• 6-8 cups vegetable broth (or beef broth if preferred)

• 2 tablespoons dill fresh, minced

• 2 tablespoons lemon juice fresh

• 1 bay leaf

• black pepper & salt to tastes

• our cream optional, for serving

INSTRUCTIONS - modified from recipe here

• Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the roots, onion and cabbage. Stir to combine.

• Cook for 10 minutes to slightly soften the vegetables.

• Add in the garlic and saute for 30 seconds or until fragrant.

• Pour in the broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.

• Discard bay leaf. Stir in the fresh dill & lemon juice. Taste and season with the desired amount of kosher salt and black pepper.

• Serve with a dollop of sour cream on top.

More in-season inspiration…

When searching Radicchio recipes I see a few trends over and over again:

1. Seared, charred or roasted with a balsamic drizzle

2. Salads with a citrusy dressing - this recipe also calls for carrots, onions & garlic

3. Embedded in flavorful risottos or pasta dishes

Beets + Carrots + Onions… I always think beet-carrot burgers!

As the share comes to an end 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 its myriad of uses… make cabbage wraps / a slaw / a soup / roast it / sautee it / boil it / caramelize it / fry it / stir fry it

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!

AT STICK AND STONE FARM + THE YOUTH FARM PROJECT

Frost has come and u-pick season is ending alongside the share, feel free to explore and harvest any flowers, veg or herbs that remain!

In abundance: parsley! And there may be one more round of blooming snapdragons