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$$PLAIN_TEXT_PREVIEW$$
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Last night we lost our beloved farm dog and greeter, Heidi. From Lucy: “Stick and Stone’s first farm dog and greeter, after 12 trips around the sun, lay down in the flower bed between the barn and the house and died last night. We will be leaving her there until around sunset Wednesday if anyone wants to give her a last pet before we bury her.”
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this week’s veggiessalad greens - remembrance napa cabbage - remembrance parsley - remembrance carrots - remembrance onions - remembrance cooking greens - rotating assortment - stick and stone broccoli or cauliflower - stick and stone honeynut squash or pie pumpkins - stick and stone garlic - stick and stone muu radish - stick and stone potatoes - three stone
ROTATING
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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 between field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
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last Fruit Bowl!last Fruit Bowl shares this week, 10/21-10/24 - thank you for a wonderful season! Ya Li Asian Pear - Ontario Pear Orchard, Ontario, NY Florina Querina Apples - good for fresh eating - Always Growing Farm, Ithaca Ida Red Apples - good for fresh eating or cooking - Bittner Singer Orchard Mutsu Apples - good for fresh eating or cooking - Bittner Singer Orchard Fresh Pressed Cider- Stick and Stone Farm x Jackman Vineyard collaboration
This website is a great place to explore apple varieties and where they shine!
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this week’s Remembrance cheeseTuffet - inspired by lactic, St. Marcellin-style cheeses, it has a uniquely soft creamy center that becomes runnier as it matures. Salty and a bit tangy, this cheese is often served warmed with crusty bread, but is also delicious by itself after sitting out of the fridge for an hour or paired with fresh summer fruit. Due to its delicacy, the cheese is often served out of the container it is aged in - in our case, an aluminum ramekin. or - Feta - the crumbly salty classic - ltd availability, FCFS
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preorder & pickup this week
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pickup ORGANIC LAMB - from Outryder Farm - for 10/21-10/24QUINCE - Bittner Singer Orchard - for pickup 10/21-10/24
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WILD CAUGHT SALMON - Red Eye Wild Fish - pickup 10/28-10/31
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IT’S TURKEY TIME! RESERVE YOURS NOW FOR PICKUP IN NOV.
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OPEN SPACES TURKEY - Turkeys from the home farm in the Iradell Rd. swamp. Pastured, organic-fed. $7.50 per lb. Sizes 15 - 21+ lb. Questions? openspacescider@gmail.com - Learn more here. and PRE ORDER HERE BLUEBIRD DREAM FARM - Certified Organic, Pasture Raised, Free- Range turkeys frozen turkeys and frozen turkey parts! A $20 deposit (non-refundable) is a sufficient hold for any order. Whole turkeys range in size from 11 lbs to 15 lbs. Learn more and place your order here. |
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updates & reminders from the farm…
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GET YOUR WINTER VEGGIE SHARE! 90% of veggie shares have been scooped up already, get yours today! Join today to reserve your share of fresh, local goodness through the winter months. Roots, greens, squash, alliums and more! 12 weekly shares, 12/3/26-3/4/27, with a built in holiday break. |
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DON’T FORGET ABOUT THE SIDE DISH CSAs!OPEN SPACES PRESS AND DYE FARM PARTY
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afternoon to evening family focused with pressing, fiber dyeing, yard games, scavenger hunt and general swamp enjoyment A chance to meet-n-greet me, the community and the CSA in particular free (small fee for the fiber) will not be posted to social media, fyi 7526 Iradell Rd, Sun 10/25. 2pm onward
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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.
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Classic Fall Root Veggie Roast
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2-3 pounds root vegetables, such as carrots, parsnips, radishes, turnips, sweet potatoes, beets 1 small onion 2-3 cloves garlic 1/4 cup olive oil 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons coarsely chopped fresh rosemary leaves Tip: a light drizzle of maple syrup or honey is also a delicious touch
PREPARATION Arrange a rack in the middle of the oven and heat the oven to 425°F. Peel 3 pounds root vegetables, if desired, then cut them into rough 1-inch chunks. Cut 1 small red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer. Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons coarsely chopped rosemary leaves. Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.
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More in-season inspiration…
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open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. no picking in tunnels or big fields. Don’t forget you can always see u-pick details & detailed maps on our website AT STICK AND STONE FARM, THREE SWALLOWS and PRESS BAY the first frost arrived last weekend, you’re still welcome to wander the upick to see what you can see, pick what you can find, but many things are done for the season.
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