Summer CSA Week Twenty

This is the final week of the summer CSA.  It's been a terrific season at the farm, and we are so grateful for all of the positive feedback we've had and all of your enthusiasm and support.  We hope you've all enjoyed this season as much as we have!
 

As you know, next year we will be growing at our new farm in Dummerston. So even though we are moving the farm we still plan on having CSA pick-ups in Marlboro and Brattleboro as well as Dummerston.  Keep an eye out for email updates about next year's CSA offerings as we hope to offer more options as we expand our operation on our new land.  

To those of you who will be joining us for the winter CSA- the first pick up is on Monday October 26th at the Marlboro School.  We will send out details and reminders as it gets closer. We're looking forward to it! 

And for those of you that are feeling sad that this is the last CSA pick-up: if you know already that you want to join again in 2016  we are offering an early payment option so that you can sign up now. Let us know this week at the pick-up if you're interested and we can sign you up for next year.  If you are able to do this it is a very helpful way to support the farm through the winter.

We will also have gift certificates for 2016 available December 1st if you'd like to give someone a gift of CSA veggies, so keep this in mind when you are doing your holiday shopping!  

Thank you all for a wonderful season and we hope to see you soon!
 

Veggies this week:
 

Brussel Sprouts
Fennel
Garlic
Bok Choi
Salad Turnips

Beets
Carrots
Assorted Spicy and Sweet Peppers

Parsley
Cooking Celery





 

Leeks
Rainbow Chard
Arugula
Micro-Greens
Husk Tomatoes
Onions
Kale  
Eggplant

Pea Shoots
Sweet Potatoes




 

Summer CSA Week Nineteen

There's just two more weeks of the summer CSA and we are gearing up for fall with pumpkins! Pie pumpkins will be available this week, as well as  a limited supply of Jack o' lanterns.  Also, we will have our own raw wildflower honey for sale at the CSA pick ups for the next two weeks. The honey this year is the first we've ever harvested from our hives and it is delicious! 

Also, as you all likely know by now, we've been really busy this fall preparing to move onto our new farm in Dummerston. So while we still have some decent weather left this year we'd like to invite you to come out and see our new location.  On Saturday October 10th, 3- 6 pm we will be drinking hot cider and opening up the property for folks to take a look around. There's apples to pick, great walking in the woods and an awesome view from the top of our fields.   You can also see and hear about our construction projects and all we've been up to when you haven't seen us at CSA pick up!  We'd love to share this new adventure we've embarked on with you. So join us at the new farm! 440 Miller Rd, Dummerston VT, right before Dwight Miller Orchard. 
 
Veggies this week:
 

Brussel Sprouts
Fennel
Garlic
Napa Cabbage
Salad Turnips

Beets
Carrots
Assorted Spicy and Sweet Peppers

Herbs: Parsley, Dill
Cooking Celery





 

Winter Squash: Pie Pumpkins, Delicata, Butternut
Lettuce
Husk Tomatoes
Onions
Kale  
Eggplant

Pea Shoots
Radishes



 

Summer CSA Week Eighteen

This week we have salad turnips. If you've never tried these before you're in for a treat!  They are beautiful, perfectly white orbs, crisp and a bit like a mild radish when eaten raw, sweet and tender when cooked lightly in a pan or added to soup.  The green tops of salad turnips are tasty too. You can stir fry them in the same pan with the turnips or add them to miso soup!  
 

Veggies this week:
 

Leeks
Fennel
Garlic
Green or Red Cabbage
Salad Turnips

Beets
Carrots
Assorted Spicy and Sweet Peppers

Parsley
Cooking Celery
Onions




 

Winter Squash: Butternut, Delicata and Sweet Dumpling
Broccoli
Parsnips
Arugula
Husk Tomatoes
Kale  
Eggplant
Bok Choi

Tomatoes: Mixed Cherry and Heirloom
 

Summer CSA Week Seventeen

Just four more weeks of Summer CSA! The summer veggies are winding down and we are coming into the season for fresh greens, root veggies, winter squash and Brussel sprouts.
This week we have parsnips which are conical, sometimes funny shaped root veggies with a unique, sweet flavor. To prepare them, scrub them and slice them up into bite size pieces avoiding the core if it seems especially tough.  Then toss them with butter or olive oil, salt and pepper and bake on a cookie sheet in the oven at 400 degrees until they're a little crispy and caramelized on the side that was touching the pan.  They're great as a snack, side dish, or tossed over a green salad.
 

Veggies this week:
 

Sweet Corn
Onions
Garlic
Red Cabbage
Green, Purple and Yellow Beans

Beets
Carrots
Assorted Spicy and Sweet Peppers

Parsley
Cooking Celery



 

Winter Squash: Butternut, Delicata and Sweet Dumpling
Broccoli Shoots
Parsnips
Arugula
Husk Tomatoes
Kale  
Eggplant
Lettuce

Tomatoes: Mixed Cherry and Heirloom
 

Summer CSA Week Sixteen

It's cauliflower season!  Cauliflower is a cool weather crop and is easiest to grow in the fall.  Also it's one of Laura's favorite vegetables, so when the cauliflower is ready at the farm we celebrate!  Expect more cauliflower over the next few weeks; including an awesomely beautiful purple variety.  Try frying it up with some leeks or onions, make refrigerator pickles, or try a recipe for aloo gohbi. Yum!

Veggies this week:
 

Onions
Garlic
Green Cabbage
Green, Purple and Yellow Beans

Beets
Carrots
Assorted Spicy and Sweet Peppers

Cucumbers
Herbs: Parsley, Sage



 

Cauliflower
Broccoli Shoots
Radishes
Rainbow Chard
Zucchini and Summer Squash
Husk Tomatoes
Lettuce  
Eggplant

Tomatoes: Mixed Cherry and Heirloom





 

Summer CSA Week Fifteen

We have leeks this week! Leeks are one of our favorite veggies.  We use them in place of onions in pretty much any recipe.  They are tender, sweeter and milder than regular onions and bring a delicate flavor to pilafs, pasta and soups. Here's some interesting recipes to try with leeks: http://www.bonappetit.com/recipes/slideshow/12-favorite-leek-recipes/?slide=1  
 
This is likely the last week of bulk tomatoes, so order them this week if you want them.  

Tomatoes are mixed heirloom (different colors) and red slicers $2.50 lb, with a minimum order of 10 lbs. Please email Laura and put in your order with the amount you'd like and which CSA pick-up you'd like to get them at. First come first serve.

  
Veggies this week:

 

Leeks
Green Cabbage
Green, Purple and Yellow Beans

Russet Potatoes
Tomatillos
Assorted Spicy and Sweet Peppers

Cucumbers
Kale
Herbs: Basil, Cilantro, Parsley



 

Carrots
Cooking Celery
Broccoli Shoots
Zucchini and Summer Squash
Husk Tomatoes
Lettuce  
Eggplant
Garlic

Tomatoes: Mixed Cherry and Heirloom



 

Summer CSA Week Fourteen

This is our favorite time of year.  The weather is warm, the crops are abundant and we are busy putting away food for the winter. This year is even busier for us though since we are working hard to get our new farm in Dummerston ready to move into and grow at next season.  We are so excited to finally have a permanent location for Full Plate Farm and we have grand plans for the CSA to be bigger and better in the coming seasons.  Right now though we are just trying to get everything set before winter!
 
Our onions are finally cured and ready to eat. We grow several varieties which we choose for their storage quality, but essentially we grow four kinds of onions; Cippolini (flat round Italian variety), Ailsa Craig (huge Spanish style), yellow and red.  Each has a little different flavor and all of them are delicious.
 
Bulk tomatoes are still for sale.  Tomatoes are mixed heirloom (different colors) and red slicers $2.50 lb, with a minimum order of 10 lbs. Please email Laura and put in your order with the amount you'd like and which CSA pick-up you'd like to get them at. First come first serve- we will only have about 20-30 lbs available at each pick-up.    

  
Veggies this week:

 

Onions
Green Cabbage
Green, Purple and Yellow Beans

Beets
Russet Potatoes
Rainbow Chard
Watermelon
Assorted Spicy and Sweet Peppers

Herbs: Basil, Dill, Parsley, Sage  


 

Carrots
Sweet Corn from Harlow Farm
Zucchini and Summer Squash
Tomatoes: Mixed Cherry and Heirloom  
Salad Mix
Lettuce  
Eggplant
Garlic




 

Summer CSA Week Thirteen

Summer CSA Week Thirteen

We think this week the Edamame will finally be ready to eat. Edamame is soybeans that are eaten fresh.  They are boiled in their pod, then salted and popped out of the pod to snack on. Edamame are slow growing out in the field- they've been out there since early May- and when they're ready to eat, they're ready. Their season is short, so get  them while you can, and make sure you eat them while they're fresh, within a couple of days after you get them. 

Bulk tomatoes are still for sale.  Tomatoes are mixed heirloom (different colors) and red slicers $2.50 lb, with a minimum order of 10 lbs. Please email Laura and put in your order with the amount you'd like and which CSA pick-up you'd like to get them at. First come first serve- we will only have about 20-30 lbs available at each pick-up.    
  
Veggies this week:

 

Edamame
Green Cabbage
Filet Beans

Early Leeks
Mizuna
Rainbow Chard
Muskmelons and Watermelon
Assorted Spicy and Sweet Peppers

Herbs: Basil, Dill or Parsley  


 

Carrots
Sweet Corn from Harlow Farm
Zucchini and Summer Squash
Tomatoes: Mixed Cherry and Heirloom  
Ground Cherries (Husk Tomatoes)
Lettuce  
Eggplant






 

Summer CSA Week Twelve

We have Shishito peppers this week.  They are a little known (in Vermont) type of Japanese frying pepper that we think are delicious. They are scrumptious oiled and fried in a hot pan- then dipped in your favorite sauce as an appetizer or snack.  Try this basic recipe from Bon Appetit:  http://www.bonappetit.com/recipe/blistered-shishito-peppers

Bulk tomatoes are still for sale.  Tomatoes are mixed heirloom (different colors) and red slicers $2.50 lb, with a minimum order of 10 lbs. Please email Laura and put in your order with the amount you'd like and which CSA pick-up you'd like to get them at. First come first serve- we will only have about 20-30 lbs available at each pick-up.    
  
Veggies this week:

 

Green Cabbage
Purple Potatoes

Kale; Red Russian, Curly and Lacinato
Broccoli
Muskmelons and Watermelon
Shishito Peppers

Herbs: Basil, Cilantro or Parsley  
Lettuce


 

Carrots
Beets
Zucchini and Summer Squash
Tomatoes: Mixed Cherry and Heirloom  
Ground Cherries (Husk Tomatoes)
Garlic  
Eggplant






 

Summer CSA Week Eleven

It's melon time!  Our watermelons and muskmelons are ripening up now.  We grow several different varieties of muskmelon; all sweet and fragrant, some are orange fleshed like cantaloupe and others are green or white. We have three types of watermelons; large, oblong and red fleshed, small, round and red fleshed and a small, round yellow fleshed variety that we are growing for the first time this year. Melon season is short and sweet, so the melons will likely only be available over the next  two or three weeks.  
Also, tomato season is finally at its peak and we will have bulk tomatoes for sale.  Tomatoes are mixed heirloom (different colors) and red slicers $2.50 lb, with a minimum order of 10 lbs. Please email Laura and put in your order with the amount you'd like and which CSA pick up you'd like to get them at. First come first serve- we will only have about 20-30 lbs available at each pick up.    

  
Veggies this week:

 

Red Cabbage
Fingerling Potatoes

Cucumbers: Japanese, Pickling and Lemon.
Tomatillos
Muskmelons and Watermelon
Green Bell and Hot Peppers

Herbs: Basil, Cilantro or Parsley
 

Carrots
Sweet Corn from Harlow Farm 
Zucchini and Summer Squash
Tomatoes: Mixed Cherry and Heirloom  
Ground Cherries (Husk Tomatoes)
Garlic  
Fresh Onions



 

Summer CSA Week Ten

Well folks, we are nearly halfway through the summer CSA. We are planting fall and winter crops now, even as the summer crops have just reached their peak abundance.
This week we have a couple of new veggies that look much alike; tomatillos and ground cherries.  You may have seen or tried the ground cherries at a pick up already, they are sweet tomato-like fruit inside of a delicate paper husk. They are great for snacking and go well with meat, cheese and onions.  Remove the husk, slice them in half and try adding them in to a quesadilla or onto toast with goat cheese and honey.
Tomatillos are the larger, greener and much more tart sibling of the ground cherry.  They make terrific green salsa, but we don't suggest eating them on their own.  They can be roasted and blended into salsa, or  roughly chopped and thrown into a salsa fresca.

  
Veggies this week:

 

Red Cabbage
Japanese or Italian Eggplant
Beets 

Cucumbers: Slicing, Japanese, Pickling and Lemon.
Tomatillos
Fresh Onions
Hot Peppers
Kale: Curly or Red Russian

Salad Mix
Head Lettuce 
Zucchini and Summer Squash
Tomatoes: Mixed Cherry and Heirloom  
Ground Cherries (Husk Tomatoes)
Green or Filet Beans
Herbs: Dill, Cilantro or Parsley





 

Summer CSA Week Nine

It is finally tomato season.  Last week we had our first cherry tomatoes and a few heirloom slicing tomatoes too.  It's just the beginning of the season, and the tomatoes are ripening slowly with all this cool weather, so there was just barely enough for everyone last week.  We hope soon we will be reveling in the abundance!   

Veggies this week:
 

Red and Savoy Cabbage
Japanese or Italian Eggplant
Kale 

Cucumbers: Slicing, Japanese, Pickling or Lemon.
Carrots
Hot Peppers and  Bell Peppers

Fresh Onions
Head Lettuce
Zucchini and Summer Squash
Tomatoes: Mixed Cherry and Heirloom  
Green or Filet Beans
Herbs: Dill or Basil
New Potatoes

 

Summer CSA Week Eight

This week we have green and filet beans!  Filet beans are also known as Haricot Vert, and are picked smaller than regular green beans. They are tender, delicate and packed full of flavor.  We grow them in a rainbow of colors, but since the plants are still maturing, this week we will likely have only purple and possibly green filet beans.  We suggest eating this first picking of beans raw. They are still so sweet and tender that there's no need to cook them! 

Veggies this week:
 

Green and Savoy Cabbage
Japanese or Italian Eggplant
Cooking Greens: Kale or Collards

Beets
Cucumbers: Slicing, Japanese, Pickling and Lemon.

Fresh Onions
Head Lettuce
Zucchini and Summer Squash
Fresh Garlic
Green or Filet Beans
Herbs: Dill or Parsley
New Potatoes




 

Summer CSA Week Seven

Cucumbers are here!  We grow four kinds; lemon, Japanese, slicing and pickling.  They are all delicious and have their own unique flavor and texture.  You will get a chance to try them all throughout the season.  
We are taking a vacation from lettuce this week in order to let the heads grow bigger- but next week we should be back on schedule. In the meantime, try making a coleslaw, massaged kale, or cucumber salad!


Veggies this week:
 

Summer Cabbage
Japanese Eggplant
Kale: Red Russian, Curly and Lacinato

Broccoli
Beets
Cucumbers: Slicing, Japanese and Pickling

Carrots
Scallions
Zucchini and Summer Squash
Fresh Garlic
Herbs: Cilantro, Basil or Parsley
New Potatoes




 

Summer CSA Week Six

This week we have fresh garlic and spring onions!  Fresh garlic is the pungent uncured version of the garlic we are all used to getting at the grocery store.   When you get it home,  keep it's stalk on and store it in the refrigerator until you are ready to use it, then cut off the stalk, and make a slice in the bulb to get started peeling it.  Peel off the more fibrous layer and use the cloves just like regular cured garlic!  
Spring onions are similar to fresh garlic in that they are just the young version of the usual cured onions we eat, only fresh onions are so much sweeter!  There is no need to peel them, and you can use the entire onion, including the tops.  Use the tops in anything you would usually use scallions for, or throw them in the pan with the rest of the onion in whatever you are cooking.
A couple of reminders about veggie storage:  to keep your carrots and beets crisp, cut off their tops and store the roots separately in a plastic bag in the refrigerator. To keep new potatoes longer,  keep them in a plastic bag in the fridge... they are more tender than full size potatoes, but still need to be kept in the dark.  

Veggies this week:

 

Red Buttercrunch, or Green Head Lettuce
Collard Greens
Kale

Peas: Sugar Snap,Purple Snow Peas, Shelling Peas

Carrots
Spring Onions
Zucchini
Fresh Garlic
Herbs: Dill or Parsley
New Potatoes

Summer CSA Week Five

Here's hoping for a delicious potato salad for the Fourth of July!  We haven't been able to get out to the field to check yet, but we think there might be some tasty new potatoes out there ready to be picked. Either way, there's an abundance of veggies available this week for salad making and grilling... enjoy!


Veggies this week:
 

Arugula
Salad Mix or Head Lettuce
Cooking Greens: Kale or Mizuna

Peas: Sugar Snap, Oregon Giant Snow Peas, Purple Snow Peas, Shelling Peas

Carrots
Broccoli
Beets
Zucchini
Scallions
Garlic Scapes
New Potatoes, if available
Herbs: Basil, Thyme



 

Summer CSA Week Four

It's garlic scape season!  Scapes are the young stalk of the garlic flower that we harvest this time of year to help the garlic plants put their energy into making big bulbs instead of flowers. Scapes look like bright green curlicues, and are garlicky and delicious.  They make an excellent spicy pesto, and are sweet and tender when cooked in a stir fry or tossed in oil and grilled. 

This week we also hope to have our first zucchinis and plenty of peas to go around.  We have Sugar Snap peas (the pod is edible, sweet and crunchy), purple and Oregon Giant snow peas (great for stir fry or snacking), and shelling peas (the standard peas for shelling). 

Veggies this week:
 

Arugula
Fennel
Cooking Greens: Kale, Collards, Chard

Peas: Sugar Snap, Oregon Giant Snow Peas, Purple Snow Peas, Shelling Peas

Salad Mix
Broccoli
Mizuna
Zucchini
Scallions
Garlic Scapes
Kohlrabi
Herbs: Basil, Thyme