notes from Stick and Stone Farm

Here at Stick and Stone Farm we are feeling the changes. Labor Day may not be a day off of work here, but it does serve as a nationally recognized seasonal pivot point.

We are shifting from tending to food crops in the fields- seeding, transplanting, weeding, covering, cultivating...) into reaper mode- cleaning the storage spaces, bringing in the last watermelons, tilling in the crops we are done harvesting, cleaning the cured onions. Our growing and tending energies are focused on getting cover crops and garlic into the ground before the snow flies, and on starting the winter greens for the tunnels.

We are not close to done yet- the growing season CSA share still has 10 glorious weeks to go! On the farm we'll be spending the next 11 weeks working double time, harvesting for now and later, all the greens, roots, squash, broccoli, cauliflower, cabbage that we have managed to grow, and setting us all up for a cozy and well-fed winter.

If you all are changing your wardrobes, school routines, and cooking patterns know that we are too... and looking forward to bringing you more amazing produce through the fall and winter.

-Lucy, Stick and Stone Farm

fruit bowl this week

• yellow nectarines - bittner singer

• green gage plums - bittner singer

• white donut peaches - bittner singer

this week’s Remembrance cheese

• Howda - a young Gouda style cheese

preorder and pickup

HANDMADE TORTILLAS - pickup NEXT week, 9/14-9/17 - a special offer from our farm crew members from Mexico :)

PRUNE PLUMS - pickup this week, 9/7-9/10- Bittner Singer (limited availability this week, plenty available for next! we will update form when this week is sold out)

LAST PEACHES - pickup this week, 9/7-9/10 - Bittner Singer (limited availability)

ROMA TOMATOES - pickup this week, 9/7-9/10- Stick and Stone - Now is the time to get the best romas of the season! they’ll be tapering off from now into the fall

SWEET PEPPERS - pickup this week, 9/7-9/10 - Remembrance Farm

updates from the farm & friends…

SCHOOL YEAR PICKUP LOCATION CHANGES

It’s that time of year… schedules are changing and we’re happy to help keep the CSA working with yours! If you would like to switch your pickup location for the rest of the season just email Molly.

HARVEST DINNER BENEFIT FOR HEALTHY FOOD FOR ALL

Harvest Dinners are back! Guests will enjoy a handcrafted, farm fresh menu from chefs Jen Irwin and Stan Walton, plus cider pairings from South Hill Cider. 100% of event profits will be donated to Healthy Food For All to support access to fresh, local food across our community. Buy Tickets & RSVP here.

on our plates…

Recipes available on our website here. Send us your favorite recipes here!

Gluten Free Romesco Skillet Bread

By Sara May. DIETARY INFO: gluten free, dairy free, contains eggs

• 1 cup almond meal

• 2 sweet peppers, finely chopped (about 1 ½ cups)

• 2 tablespoons sherry vinegar

• ½ cup all-purpose gluten-free flour 

• 1 ½ teaspoon baking powder

• 1 teaspoon smoked paprika

• 1 ¼ cup oat milk

• 1 egg

• 4 tablespoons olive oil, divided

• ½ cup finely minced fresh parsley (upick)

• 1 clove garlic, finely minced

DIRECTIONS: 

1. Preheat oven to 425°F. In an 8” cast iron skillet, toast almond meal over medium heat until just browned and fragrant, stirring constantly. Remove from heat and immediately transfer toasted almond meal to a plate to cool. Wipe out skillet thoroughly and reserve. 

2. In a small bowl, toss chopped peppers with sherry vinegar and allow to sit while you assemble the remaining ingredients.

3. Whisk together toasted almond meal, all-purpose flour, baking powder and smoked paprika.In a small bowl, whisk together milk, egg and 3 tablespoons olive oil. Add wet mixture to dry and stir to combine. Add vinegar-soaked pepper, minced parsley and garlic to batter and fold in completely.

4. Add remaining tablespoon olive oil to reserved cast iron skillet and place in the oven for 4 minutes, or until very hot. Carefully remove skillet from oven and pour batter in, smoothing out the top into an even layer.

5. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out cleanly. Allow to cool for 15 minutes before slicing.

More in-season inspiration…

• Delicata squash: roasted squash (known on the farm as smiley fries!)

• Sweet pepper, red onion: TriColor Sweet Pepper Relish

• Carrots, red onion, cucumbers: Japanese Potato Salad

• Romano Beans, tomatoes, upick hot peppers: Braised Romano Beans with Tomatoes and Garlic

• Tomatoes, upick herbs: Herbed Tomato Tart

• Tomatoes, upick herbs: Triple Garlic Pasta with Oven-Dried Tomatoes

• Carrots: Brown Butter Carrot Cake

• Carrots: Pasta Salad with Roasted Carrots & Sunflower Seed Dressing

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 (see map)

This is a great moment to pick some things to stow away for winter. Parsley, perilla, cherry tomatoes, and paste tomatoes in the creekside garden, basil is on its way out. Flowers, tomatillos, ground cherries, okra and hot peppers in the roadside garden. Plus more Herbs and flowers in the perennial garden too!

AT THE YOUTH FARM PROJECT (see map)

Lots of ripe cherry tomatoes, paste tomatoes, and husk cherries!! Basil still is going strong here, plus perilla, parsley, cutting celery, okra, and of course flowers!