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Our last events of the year are coming up and they are sure to be a sweet time! THIS WEEKEND! Sunday 10/18 at Stick and Stone Farm, a unique Chinese-style hot pot experience hosted by chef Natasha Pickowicz. Plus a bar by Open Spaces & music by Richie Stearns! Get tickets! NEXT WEEKEND! Sunday 10/25 at Remembrance Farm, our annual pairing bringing together Damiani wines, Remembrance Farm cheeses and delicious eats by Just a Taste/Here in Hector. Get tickets! As always, events support our Subsidized CSA program. We’d love to see you there! And we’d be so grateful if you’d spread the word to your friends too - community makes this all possible!
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this week’s veggiessalad greens - remembrance mermaids tale cabbage - remembrance beets - remembrance celeriac - remembrance cooking greens - rotating broccoli raab, bok choy, more - stick and stone broccoli or cauliflower - stick and stone butternut squash - stick and stone red onions - stick and stone garlic - stick and stone
ROTATING sweet peppers - remembrance green tomatoes - remembrance ahi dulce peppers - they look hot but they are not! - stick and stone the fruity, sweet flavors of a habanero with minimal heat lettuce - stick and stone
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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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this week’s Fruit Bowllast Fruit Bowl next week, 10/21-10/24 Issiwasse Asian Pear - Ontario Pear Orchard, Ontario, NY Liberty Apples - good for fresh eating or cooking - Jackman Vineyard, Ithaca Jonagold Apples - good for fresh eating or cooking - Hurd Orchard, Holley Assorted Juices - Red Jacket Orchard, Geneva
This website is a great place to explore apple varieties and where they shine!
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this week’s Remembrance cheeseHalloumi - a salty, squeaky cheese, unique among most for its ability to be fried, baked, or grilled to a golden exterior without melting or - Feta - the crumbly salty classic - ltd availability, FCFS
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preorder & pickup this week
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pickup ORGANIC CHICKEN - from Four Leaf Farm - for those who ordered last week (Stick and Stone pickup only) pickup FRESH GINGER - from Tree Gate Farm - for those who ordered last week ORGANIC GARLIC & SEED GARLIC - from Stick and Stone Farm - it’s planting time!
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ORGANIC EGGPLANT - from Stick and Stone Farm
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ORGANIC LAMB - from Outryder Farm - for pickup 10/21-10/24 - lots of cut options available! A great time to stock the freezer for winter!
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updates & reminders from the farm…
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JUST 50 SHARES LEFT FOR THE WINTER CSA! JOIN TODAY
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85% 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. FLX Fruit Bowl is SOLD OUT and Remembrance Dairy shares are going like hotcakes too! |
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Don’t forget about the Side Dish CSAs!
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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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One Pot Butternut Squash Mac n Cheese
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4 tablespoon unsalted butter 4 cup (about 1 pound) peeled and seeded butternut squash, cut into 1/2-inch cubes Kosher salt Freshly ground black pepper, plus more for serving 1 tablespoon finely chopped fresh rosemary leaves (from about 3 sprigs) 1 tablespoon finely chopped fresh sage leaves (from about 12 leaves) 3 garlic cloves, minced 1 cup warm water, plus more as needed 4 cups milk 1/4 teaspoon freshly grated nutmeg 1 pound dried pasta, such as medium-sized shells or elbow macaroni 3-3.5 C grated cheese - cheddar, parmesean or whatever you prefer/have on hand
PREPARATION adapted from Food 52 Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the squash and 1 teaspoon salt and cook, stirring often, until tender enough to smash with a spatula without much resistance and beginning to brown, 15 to 17 minutes. Add the rosemary, sage, and garlic and cook, stirring often, just until the garlic is aromatic and no longer raw, about 1 minute. Increase the heat to high and add the warm water, evaporated milk, 1½ teaspoons salt, 1 teaspoon pepper, and nutmeg. Bring to a boil and add the pasta. (The pasta won’t be completely covered by the liquid.) Boil over medium-high heat, stirring often, until the pasta is al dente and about two-thirds of the liquid has evaporated, 12 to 14 minutes. If at any point the liquid evaporates before the pasta is tender, add additional warm water (1/2 cup at a time) and continue cooking. Remove the pot from the heat and add both cheeses. Stir until the cheese is completely melted and has emulsified into a creamy sauce. Let the pasta sit for 10 minutes. If the sauce becomes too thick, adjust the consistency by adding additional warm water 1/4 cup at a time. Season to taste with additional salt and pepper and serve immediately with more back pepper and parmesan, if desired.
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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 It’s feeling like fall out there! Some things are winding down, but there are still lovely flowers, all kinds of hot peppers, and ground cherries peppering the ground beneath the plants.
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