Updates from Stick and Stone Farm

Farming (and raising kids) often feels like juggling. And the mentally difficult part isn’t keeping the same balls going, it’s when things change… new shapes, new weights, new timing. Year ‘round vegetable farming requires much arranging and re-arranging. Right now tasks are shifting and we are adjusting to new rhythms.

The daily grind of harvesting is changing shape as we are no longer picking tomatoes and summer cucurbits but begin hauling in bins of squash and roots. Greens are still going strong, but weeding is over. We’ve seeded all the winter high tunnel greens, and now we’re transplanting again… filling up the tunnels recently cleared of tomatoes. We are cracking garlic to go in the ground for next year. The last planting of beans is coming in this week, and we can put away the bean picker and shaker and ready the root storage to receive the crops that get us through the winter.

We hope you enjoy this final month of the growing season share… and know that we are already preparing to provide food through the shortest days of the months to come.

-Lucy & Chaw

this week’s Full Plate veggies

• salad greens - remembrance

• napa cabbage - remembrance

• carrots - remembrance

• sweet peppers - remembrance

• broccoli - remembrance & stick and stone

• red russian kale - stick and stone

• green beans - stick and stone

• hakurei turnips - mild, good eaten raw! - stick and stone

• watermelon radish - stick and stone

• beets - stick and stone

• onions - blue heron farm

ROTATING —————————————

• cilantro - remembrance

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

Fruit Bowl this week

** last fruit bowl next week, 10/20-10/23 **

• bosc pears. under the tree

• concord grapes. matt doyle vineyard

• melrose apples. bittner singer orchard

• empire apples. bittner singer orchard

• raspberry apple juice. red jacket

this week’s Remembrance cheese

• Young cheddar - a mild cheddar

preorder & pickup

LAST CHANCE-CONCORD GRAPES - $10/peck - from Doyle Vineyard - pickup THIS WEEK

GINGER & TURMERIC - Tree Gate Farm/Shagbark Gardens - pickup 10/27-10/30

TURKEYS - Organic, pasture raised at Bluebird Dream Farm - pickup 11/22

updates from the farm & friends…

SNOW FARM CHEESE & FRUIT BOWL END NEXT WEEK

Week 20 (10/20-10/23) is the last week of Snow Farm cheese shares and Finger Lakes Fruit Bowl shares. We hope you enjoyed and that you’ll join for the winter

SAVE YOUR SPOT IN THE WINTER CSA

Our 12 week winter vegetable shares are getting scooped up fast, join soon if you plan to! Finger Lakes Fruit Bowl and Remembrance Farm Dairy shares are also available for purchase on our website now in one easy checkout and payment. Questions? Email Molly at or call her at 607-379-2866

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.

Veggie Stir Fry

easily modified to include any other veg you have on hand!

• 1 tablespoon oil of choice

• 2 cloves garlic, minced

• 1 tablespoon ginger

• 1 head broccoli, cut into small pieces - stem and crown!

• 2 medium carrots, sliced thin

• 1 sweet pepper, seeded and sliced thin

• 1 handful green beans, cut to short pieces

• 1 onion, sliced thin

• 2 tablespoon water

• 1 tablespoon soy sauce

• 1 u-pick hot pepper, optional

PREPARATION

1. In a large skillet heat the oil briefly. Add the garlic, ginger and hot pepper (if using), and stir-fry for 15 seconds.

2. Add the broccoli, beans, carrots, pepper and onion, tossing the vegetables to mix them well. Add the water, cover the skillet, and cook the vegetables for 3 minutes over medium heat. Remove the cover, turn the heat up to high, and cook the vegetables, stirring them 5 minutes longer or until the vegetables are tender.

3. Once cooked, mix in the soy sauce.

Tips: Serve over rice or noodles. Add a protein like chicken or tofu. Add mushrooms or whatever else you want! Recipe here

Miso Glazed Hakurei Turnips

• 1 pound small turnips, trimmed, scrubbed, cut into 1” wedges

• 2 tablespoons white miso

• 2 tablespoons unsalted butter

• 1 teaspoon sugar

• Kosher salt and freshly ground black pepper

• 2 tablespoons fresh lemon juice

PREPARATION

• Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.

• Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes.

• Once all the liquid has cooked off, keep cooking turnips, tossing occasionally, until they are golden brown and caramelized and the sauce thickens and glazes the vegetables, about 5 minutes longer.

• Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.

More in-season inspiration…

Shred your carrots, beets, turnips and radishes over a bed of massaged kale or salad greens for a colorful and delicious salad!

Or take all those roots -- carrots, beets, turnips and radishes - add some onions and roast them up!

Napa cabbage! Tender, mild and so so versatile! Make a slaw, use the leaves for a wrap with your favorite filling (we had ginger-soy ground beef in Napa wraps this weekend and it was delicious!), or start up your first kimchi of the season with carrots and onions

Watermelon Radish’s vibrant color and crunch make great quick pickles

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!

AT STICK AND STONE FARM + THE YOUTH FARM PROJECT

It’s true, u-pick season is winding down. But this sunny fall is keeping many things holding on…

Parsley for the taking! Flowers still blooming! Hot peppers still fruiting! A smattering of other herbs and fun greens hanging on too. You may even find a handful of tomatillos or ground cherries hanging on… maybe. Enjoy this gorgeous weather and the picking opportunities it brings while you can :)

If you haven’t yet… you can find a little hot pepper guide here.