Week 17 - Farm to Food Truck with Van Noble Farm

Farm to Food Truck this Wednesday, 9/28

The last Farm to Food Truck of the season is this Wednesday, with Van Noble Farm—their only public event of the season! Plus beer thanks to Salt Point Brewing, Wine & Cider from Sweet Land Cellars, and music by Good Bones. A portion of the nights proceeds will benefit Healthy Food For All! 4-7pm at Stick and Stone Farm, during CSA pickup. All are welcome, open to the public

this week’s veggies

salad greens* - remembrance
sweet peppers - remembrance
onions - remembrance
tomatoes - stick and stone & remembrance
garlic - stick and stone
acorn squash - stick and stone
beans - rotating romano and dragon tongue varieties - stick and stone
cooking greens - rotating siberian kale, chard, baby bok choy - stick and stone

ROTATING ————————————-

carrots - remembrance
cauliflower - stick and stone
broccoli - stick and stone
basil - 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 btwn field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi

fruit bowl this week

organic cinnamon pears - rolling acres organics
honeycrisp apples - hurd orchard
prune plums - bittner singer

this week’s Remembrance cheese

Dilled Havarti

preorder and pickup

CONCORD GRAPES - pickup NEXT week, 10/5-10/8 - Mansfield Farm

Order Grapes

HANDMADE TORTILLAS - pickup NEXT week, 10/5-10/8 - a special offer from our farm crew members from Mexico :) limited availability, first come first serve

Order Tortillas

GINGER - pickup LATE OCTOBER, 10/26–10/29- Tree Gate Farm

Order Ginger

GREEN BEANS, KALES & OTHER COOKING GREENS available in bulk for all your freezing needs! Interested? Email stickandstonefarm@gmail.com

updates from the farm & friends…

BUTTERMILK BEAN WINTER SIDE DISH CSA

The winter bean share returns! Fill your pantry with locally grown, heirloom beans with this monthly bean share. Available at farm pickups or for home delivery. Learn more and join now!

WINTER CSA SELLING FAST—JOIN NOW!

12 weeks of local, organic produce - support your farmers all year and keep your house well fed through the winter months—root veggies, fresh salad and cooking greens, onions, garlic, potatoes, sweet potatoes, winter squash, dry beans, sprouts, and ferments from local partners. Fingerlakes Fruit Bowl, Remembrance Farm Dairy and Buttermilk Bean offer winter shares too!

Get your Winter CSA(s)

on our plates…

Recipes available on our website here. Send us your favorite recipes here!

Beet Congee with Sesame Greens

By Sara May. DIETARY INFO: gluten-free, vegan

Congee, also known as juk or zhou, is a rice porridge eaten in many Asian countries. It is particularly great for breakfast or when you’re feeling ill, as it’s gentle on your tummy and very, very comforting. This version sneaks folate-rich beets into the mix for an extra nutrition and flavor boost and is a great use for leftover takeout rice. No takeout rice in the fridge? Uncooked rice can be substituted, just note that the congee will take close to 2 hours to fully cook.

2 cups cooked rice
4 cups vegetable stock (chicken stock is lovely here if you’re not vegetarian)
1 tablespoon finely grated fresh ginger
1 pound beets, scrubbed clean and grated on the large holes of a box grater
4 teaspoons toasted sesame oil
4 cloves garlic, finely minced
12 ounces cooking greens, thick stems removed and leaves thinly sliced
Optional but highly recommended garnishes: toasted sesame seeds, fried onions, chili crisp, furikake, sliced green onions

DIRECTIONS:

In a medium saucepan, combine cooked rice, stock, grated ginger and grated beets. Season with salt. Bring mixture to a boil and immediately reduce heat to a simmer. Cook, uncovered, stirring every 10 minutes or so, until rice has broken down and become creamy and thick. This process will take about 45 minutes. If mixture becomes too thick, reduce heat and add a splash of water to thin. The end result should be the consistency of oatmeal. Season with salt to taste.
When congee is cooked to your liking, saute greens: in a large saute pan, warm sesame oil over a medium flame until the surface just begins to shimmer. Add garlic and cook until garlic is just fragrant, about 1 minute. Add greens and toss to combine, cooking until greens are wilted. Season with salt.
To serve, spoon congee into bowls and top with greens. Garnish with your favorite crunchy toppings and eat immediately. Leftover congee will thicken in the fridge; simply rewarm with a little water until the desired consistency is reached.

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!

Fall is on it’s way and the upick is winding down, get all your picking in now!

AT STICK AND STONE FARM (see map)

Enjoy the beautiful field of sunflowers at the back end the creekside garden! Parsley and perilla keep going strong back there too. Cooler days mean the final weeks of cherry tomatoes, paste tomatoes, hot peppers, okra, tomatillos, flowers & ground cherries are upon us.

AT THE YOUTH FARM PROJECT (see map)

Final week of tomatoes, they’re mostly done here. Husk cherries, basil, hot peppers, and tomatillos still trickling in for now, but also winding down. Flowers and herbs like perilla and parsley will hold on a bit longer :)