Last Farm to Food Truck Fundraiser of the season!

at Stick and Stone Farm tomorrow, Wednesday 9/27 from 4-7

Lev Kitchen will be serving up their delicious Middle Eastern street food. Plus cider from Eve’s Cidery and Redbyrd served by Open Spaces! And a pay-what-you-can Salad Bar by HFFA. AND musical delights by Family Values, an old time string band. A portion of the proceeds will be donated to Healthy Food For All, our partner in making CSA shares affordable & accessible to all in our community. Open to the public!

this week’s veggies - fall is here!

• salad greens* - remembrance

• sweet peppers - remembrance

• fennel - remembrance

• parsley - remembrance

• green tomatoes - remembrance & stick and stone

• tomatoes - remembrance & stick and stone

• shallots - stick and stone

• starry night acorn squash - stick and stone

• cooking greens - - stick and stone

• potatoes - three stone farm

ROTATING —————————————

• cucumbers - remembrance

• broccoli - remembrance

• hakurei turnips - remembrance

• eggplant - stick and stone

• ahi dulce peppers - mild and fruity - stick and stone

this week’s fruit bowl

• damson plums - bittner singer

• (green) golden supreme apples - bittner singer

• (red) cortland apples - hurd orchard

• (green) shinseiki asian pears- ontario pear

• (brown) hosui asian pears- ontario pear

preorder and pickup

GINGER - for pickup NEXT week 10/4-10/7 - Organic, from Tree Gate Farm

TORTILLAS - for pickup NEXT week 10/4-10/7 - a special offer from our farm crew members from Mexico :) limited availability, first come first serve

DAMSON PRUNE PLUMS - pickup this week 9/27-9/30 from Bittner Singer

CONCORD GRAPES - pickup this week 9/27-9/30 from Doyle Vineyards.

Availability is very limited this year, please email Molly if you’d like a peck! $12/peck, first come first served

updates from the farm & friends…

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 and Remembrance Farm Dairy shares are on sale too! JOIN NOW!

YOUTH FARM NOTES ON COVER CROPS

When you're in the U-pick at the Youth Farm Project (Three Swallows Farm), you may have noticed a luscious grassy field studded with sunflowers blowing in the wind up the hill from the tomatoes. This field was planted into summer cover crops by YFP teens in early July, in preparation for a healthy U-pick in 2024! This season, the Youth Farm Project received a mini-grant from New York Soil Health Initiative based at Cornell to trial different summer cover crops on three fields. Summer cover crops are typically planted in June to mid-August and can produce huge amounts of above and belowground growth to feed the soil.

We will be mowing these crops in the next few weeks. Some of them will grow back a bit, but mostly their growth will slow until all 3 cover crops are killed by the frost. Their roots will keep erosion in check through the winter, even as the roots and crop residue break down, providing important nutrients to the soil. In the spring we will till the remaining residue into the soil and plant next year's crops on this healthy and revitalized land. Feel free to walk up the hill and check out the cover crops more closely!

Click here to read more about YFP Cover Crops!

SWITCHING PICKUPS

We are grateful to you all for doing your best to make it to your chosen pickup whenever possible! If your schedule has changed and you need to swap your pickup location for the rest of the season, just reply here to let me know! (Press Bay pickup is full for the season)

on our plates…

Please 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.

Sauteed Greens

cooking greens are super versatile—add them to the mix in soups and casseroles, or let them shine on their own braised or sauteed

• 1 bunch cooking greens (kale, chard, collards, tatsoi, etc)

• 1 small onion or shallot, minced

• 2 cloves garlic, minced

• 2T olive oil

• salt and pepper to taste

• a splash of cider vinegar is also a great addition!

PREPARATION

1. Remove stems from greens and roughly chop

2. Once your greens are prepared, heat the garlic in olive oil over medium heat for about a minute. Add the onions or shallot and heat for another 1 to 2 minutes.

3. Add greens and heat, stirring occasionally, until tender—about 6 to 8 minutes for kale, a little less for chard or spinach, a little more for collards.

4. Finish it off to your liking: a sprinkling of salt & pepper, pepper flakes if you want some heat, crumbled cheese, some toasted nuts or seeds-you name it!

Fried Green Tomatoes

• oil for frying

• 4 green tomatoes firm

• 2 eggs

• 1/4 cup milk

• 1 cup flour

• 1/2 cup cornmeal

• 1/2 cup breadcrumbs

• 2 Tablespoon grated parmesan (optional)

• salt, pepper and herbs (oregano, thyme, basil etc) to taste

PREPARATION

• In a medium size saucepan add the oil until it is about ½ inch up the sides of the pan. Heat to medium high heat. Slice the tomatoes ¼ inch thick.

• In a small bowl add the eggs and whisk. Add in the milk. In another small bowl add the flour, salt and pepper. In another small bowl add the cornmeal, bread crumbs, and cheese.

• Dip each tomato slice first in the eggs, then coat in the flour, and lastly the cornmeal mix. Add the tomatoes to the pan of oil and cook for 2-3 minutes until crispy and golden brown. Remove with a slotted spoon and let cool over a towel to absorb excess oil. Tip: serve with a creamy yogurt sauce or aioli.

More in-season inspiration…

• Acorn squash: Roasted Acorn Squash & Harvest Salad

• Acorn squash, tomato, onion, garlic: Golden Acorn Squash Chili

• Fennel: Crunchy Gochujang Fennel

• Fennel, Shallots: Braised Fennel with Saffron Tomato

• Hakureis are also great raw! Try them on your salad or grated into slaws

• Green tomatoes are good for more than frying! TryGreen Tomato Chutney, green tomato salsa, a green tomato and leek fritatta, or find a bunch more green tomato inspiration here.

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use, weed as you go. for Full Plate vegetable share members only. see more u-pick info and maps!

Fall really is here! The cool weather has closed the curtains on tomato season and other u-pick crops will be winding up their season shortly, enjoy these lovely gardens while you can!

AT STICK AND STONE FARM

Last chance for basil in the Roadside Garden! And perennial herbs continue too, the sorrel looks really nice right now.

Cutting flowers continue in the both the Creekside and Behind the Barn gardens; the drying flowers Behind the Barn (beside the high tunnels) are particularly lovely right now! Still some ground cherries, tomatillos and hot peppers in the Creekside Garden too (these things don’t love cool weather so the season may not last super long). See detailed maps here

AT THE YOUTH FARM PROJECT

Still loads of cutting flowers! Basil, perilla, ground cherries, and hot peppers carry on for now, but will be on their way out with the cold soon- last chance to load up on these guys. Perennials like sage, chives, thyme, etc. continue.

YFP is is working on educating folks about the cover crops beside the u-pick. Click here to read more about YFP Cover Crops!