End of Season Notes from Stick and Stone Farm

Farming the way we do is crazy. Managing so many crops, so much land, so many workers (and so many kids on top of it all!) has stretched our spirits, bodies, patience, and sanity close to the breaking point at times. But seeing the food we grow going out to you all with the beautiful produce from Remembrance Farm, Three Stone Farm, Hill Side Farm, High Ground Gardens and other great growers is a regular, reassuring reminder that we do what we do with, for and because of this community.

You make a commitment to us that means that we can focus on growing. We can worry less about how many dollars we are netting per square foot and just do our best to grow food for you. Chaw & I especially enjoy the freedom you've given us to try out crops and varieties- things that might not be a hit on the wholesale market, but that are important to cultures in our community, or that grow well for us, or are just straight-up beautiful and delicious.

Our team has brought you some of the best produce we have ever grown this year. And we could not be what we are without you. Thank you for being flexible and adventurous with us from one season to the next!

-Lucy (and Chaw and all the Full Plate farmers)

this week’s RF cheese - last share!

• Feta - perfectly crumbly, salty and full of flavor

preorder and pickup - time to stock up!

SWEET POTATO - pickup orders THIS WEEK 11/9-11/12 - Three Stone (ordering closed)

BEETS - pickup THIS WEEK 11/9-11/12 - Stick and Stone Farm

BUTTERNUT SQUASH *SECONDS SALE* - pickup THIS WEEK 11/2-11/5- Stick & Stone

ONIONS - pickup THIS WEEK 11/9-11/12 - Remembrance Farm

CARROTS - pickup THIS WEEK 11/9-11/12 - Remembrance Farm

updates from the farm & friends…

RESERVE YOUR WINTER CSA(s) NOW! BEGINNING 12/1

12 weeks of local, organic produce —root veggies, fresh salad and cooking greens, onions, garlic, potatoes, sweet potatoes, winter squash, dry beans, sprouts, and ferments. Remembrance dairy shares available too!

‘FRIES THE LIMIT’ POP UP AT STICK AND STONE

after a successful and delicious pop-up last week, Blue Heron farm is back with farm-fresh fries for sale at Stick and Stone this Wednesday, 11/9, from 3-7pm

SNOW FARM CREAMERY WINTER CSA IS BACK

Good news! Snow Farm winter shares are back after all. Learn more here or sign up to get your winter cheese share here

IT’S TURKEY TIME… BUY LOCAL!

Bluebird Dream Farm Turkeys - pickup at Stick and Stone’s pop-up thanksgiving market, Thursday 11/18, 12-3pm. Bluebird Dream Farm is a small, family-run farm producing pasture raised, Organic Turkeys in Tburg.

Good Life Farm Turkeys - Order your pasture raised organic "orchard turkey", raised locally at Good Life Farm!

on our plates…

A great big THANK YOU to Sara May for filling our plates and minds with fabulous recipe ideas this season! Find her CSA inspired recipes available on our website here.

Coffee-Roasted Carrots with Spicy Sour Cream

DIETARY INFO: gluten-free, vegan-optional

• 1 pound carrots or parsnips, scrubbed well (no need to peel), halved

• 2 tablespoons olive oil

• ½ teaspoon red pepper flakes

• 1 teaspoon kosher salt

• 4 cups decaf coffee beans

• 2 tablespoons finely chopped pickled pepperoncini, for garnish (optional)

For the spicy sour cream:

• ¼ cup sour cream

• 2 tablespoons pepperoncini pickle juice

• ¼ teaspoon ground cumin

• Salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 350°F. Toss the carrot halves with olive oil, red pepper flakes and salt. Spread coffee beans over a large sheet tray. Place carrots in an even layer over the beans, cut side down.

2. Roast for 45-55 minutes, or until carrots are very tender. Don’t be tempted to pull the carrots out earlier, otherwise the carrot flavor will be totally overwhelmed by the coffee.

3. While the carrots are baking, make spicy sour cream: whisk all ingredients together. Taste and season well with salt and pepper.

4. To serve, drizzle the carrots with a little spicy sour cream. Garnish with chopped pickled pepperoncini.

More in-season inspiration…

• Squash, parsnips, sweet potatoes: Squash, Parsnip & Sweet Potato Soup

• Sweet potatoes, brussels sprouts: Honey-Glazed Sweet Potatoes with Brussels

• Spinach, parsnips, onion: Creamed Spinach and Parsnips

• Parsnips: Brown Butter Parsnip Puree

• Kohlrabi: Marinated Kohlrabi or Kohlrabi Bistro Salad

• Sweet potato, spinach: Sweet Potato & Spinach Pakoras

• Sweet potato, squash, onion: Slow Cooker Squash & Sweet Potato Soup

• Beets, onion, RF feta: Roasted Beet Salad with Barley, Feta & Red Onion

• Napa cabbage: Napa Cabbage Wedge Salad with Apples and Buttermilk Dressing

• Napa cabbage, carrots: Vegan Stir-Fried Cabbage in Peanut Sauce

2022 CSA FEEDBACK FORMS: HOW WAS YOUR SEASON?

We’re grateful to be your farmers! When you share your experience, it helps us to cultivate the best CSA we can— the shares and the community. Please take a moment to share your experience while it’s fresh in your mind.