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Farm to Food Truck with Van Noble FarmJoin us this Weds, 6/28, 4-7pm at Stick and Stone Farm (during CSA pickup!) for the first Farm to Food Truck of the season! Van Noble Farm will be serving up wonderful eats, just look at that menu! Drinks thanks to Salt Point Brewing. Music thanks to Pete and Friends. Good company thanks to all of you! A portion of the evening’s proceeds will be donated to Healthy Food For All, our partner in making CSA shares affordable & accessible to all in our community.
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this week’s veggiessalad greens* - remembrance carrots - remembrance cabbage - stick and stone frisée - stick and stone cooking greens - rotating kale and chard - stick and stone scallions - stick and stone
ROTATING ————————————— hakurei turnips w/ turnip greens - mild, good raw - remembrance cucumbers - remembrance strawberries - remembrance & stick and stone beets with greens - beet greens = swiss chard - stick and stone basil - stick and stone perilla - stick and stone french thyme - high ground gardens
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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 btwn field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
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fruit bowl this week(not sure why my template keeps replacing the headline here ;) no fruit bowl next week, 7/5-7/8 - our annual one week break
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this week’s Remembrance cheeseMontasio - an italian mountain cheese, aged for a year and half it is firm and crumbly with a salty, nutty flavor. Try grated over pasta or a fresh summer salad OR - Feta - the crumbly, salty classic
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STRAWBERRIESfor pickup this week 6/28-7/1 - from reeves farm, baldwinsville - last call for strawberries! limited availability, first come first serve
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HANDMADE CORN TORTILLAS pickup this week, 6/28-7/1 - a special offer from our farm crew members from Mexico :) limited availability, first come first serve
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updates from the farm & friends…
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NOT TOO LATE TO GET REMEMBRANCE DAIRY!We have ample milk to share with you! In particular, we would love to see more folks join the milk share, but some space is still available for yogurt and cheese too. Reach out for prorated pricing
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on our plates…Please 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.
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GF Carrot Cake Bites by Sara May
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Not sweet enough to be called cookies but not austere enough to be considered health food, these bites make for a very satisfying snack. I’ve adapted the recipe to add carrots to the mix, and to make it gluten free. If you are not avoiding gluten, all-purpose flour can be used in place of oat flour. If you have a nut allergy/sensitivity, pumpkin seeds make a great substitute for pecans. |
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INGREDIENTS: ¾ cup (75 grams) raw pecans, roughly chopped 2 sticks (16 tablespoons/227 grams) unsalted butter ¾ cup (105 grams) oat flour 1 teaspoon baking soda 1 teaspoon kosher salt ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cardamom ¼ teaspoon ground allspice 2 large eggs + 1 egg yolk 2 teaspoons vanilla extract 6 tablespoons (75 grams) brown sugar 1 ½ cups (150 grams) old fashioned oats (NOT instant or quick-cooking) ¾ cup (120 grams) raisins ¾ cup (75 grams) finely shredded carrots
DIRECTIONS: The steps for this recipe aren’t too tricky, but they are a little long for the newsletter…
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1/2 pound noodles (see head note) 1 medium red bell pepper, cored and thinly sliced 1/3 cup shredded or thinly sliced carrots 1/2 cup shredded cabbage 1 pinch Sesame seeds For the dressing: 2 tablespoons tahini Tablespoon olive oil 1 teaspoon honey 1 tablespoon sesame oil 2 teaspoons rice wine vinegar 1 clove garlic, finely grated 1/2 teaspoon finely grated ginger
Directions Cook the noodles in salted water according to the package instructions. Drain and rinse well under cold water. Add a drizzle of sesame oil and toss, to keep them from sticking. While the pasta cooks, assemble the dressing. In a large bowl, whisk the tahini, honey, sesame oil, vinegar, garlic, and ginger together until smooth; season with salt and pepper. Add the cold noodles, pepper, carrots, and cabbage to the bowl of dressing. Top with sesame seeds before serving. Dressed salad will keep well covered, in the refrigerator, for 4 days.
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More in-season inspiration…
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Frisee: Pair your frisée with a sweet and acidic dressing to cut the bitterness Perilla: from wraps to pickles to rice bowls, here’s 10 ideas for Perilla! It’s also a tasty herb to add flavor to your meals Add a bit of perilla, basil or thyme to your salad for added flavor Scallions: Ginger Scallion Sauce Scallion tip: keep them in a cup of water on your counter (just refresh the water every day or two), as you trim the greens back for use, they’ll regrow! Kale, Chard or Beet Greens, scallions: Green Shakshuka Carrot tops: carrot top pesto Hakurei Turnips (AKA Japanese Salad Turnips) are great eaten raw in salads or slaws, or just like an apple ;) If you want to cook ‘em up, try Miso Glazed Turnips
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U-Pick Gardensopen 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!
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AT STICK AND STONE FARM Perennial herbs like, oregano, mint, and chives will continue onward. Roadside Garden: Time to pick basil, snow peas (center) and sugar snap peas (right). Wait for them to get fatter/round to harvest! Snow Peas have a thin/flat shell, while Snap Peas have a thicker exterior. Creekside Garden: cutting flowers are starting to come in AT THE YOUTH FARM PROJECT Perennial herbs like sage, mint, and chives are ready to pick in front of the greenhouse.
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