Fall is rolling in quickly this year, but we’re far from done. Including this week, there are 6 more weeks of veggies (& dairy & bread) to enjoy, and 3 more weeks of fruit too!

Meanwhile, on the farms we’re juggling the growth of three seasons at once. Clearing out fields and tunnels of summertime tomatoes, cukes, zukes and peps. Harvesting all the fall delights from cauliflower and broccoli, to cabbage and cooking greens, to roots and winter squash; harvesting for now, and for the winter too. And on top of all that, we’re not done planting yet! The final plantings of 2022 are finding their home in the high tunnels right now; loads of greens that miraculously thrive even through the coldest days. We hope you’ll join us for the Winter CSA to enjoy the all of this bounty through the winter.

fruit bowl this week

• raspberries - hurd orchard

• NY Number 14 apple - delicious crunch with sweet-tart flavor - hurd orchard

• concord grapes - matt doyle vineyard

this week’s Remembrance cheese

• St. Gunnaire - a semi-soft washed rind cheese, perfect for a cheeseboard

preorder and pickup

GREEN BEANS, KALES & OTHER COOKING GREENS available in bulk for all your freezing needs! Interested? Email stickandstonefarm@gmail.com for units & pricing

YELLOW ONIONS - pickup this week, 10/5-10/8- Remembrance Farm

GINGER - pickup LATE OCTOBER, 10/26–10/29- Tree Gate Farm

updates from the farm & friends…

VIVA ACRES FARM AT PRESS BAY

Viva Acres Farm from Trumansburg will be offering frozen grass-fed lamb cuts at Press Bay this Thursday from 4-7. Bone in legs, shoulder roasts, and shanks. (note: not a CSA pickup, just a pop-up offering)

BUTTERMILK BEAN WINTER SIDE DISH CSA

The winter bean share returns! Fill your pantry with locally grown, heirloom beans with this monthly bean share. Available at farm pickups or for home delivery. Learn more and join now!

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, Remembrance Farm Dairy and Buttermilk Bean offer winter shares too!

on our plates…

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

Potato Leek Soup

• 3 tablespoons unsalted butter

• 1.5 pounds leeks, white and light green parts, roughly chopped (~4-5 cups)

• 3 cloves garlic, peeled and smashed

• 2 pounds potatoes, peeled and roughly chopped into ½-inch pieces

• 7 cups chicken or vegetable broth

• 2 bay leaves

• 3 sprigs fresh thyme

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• 1 cup heavy cream

• Chives, finely chopped, for serving

INSTRUCTIONS

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

The secrets to spicy greens…

If the more pungent spicy greens of the fall—like this week’s mustard greens—are daunting to you try some of these tricks to make them more approachable. There are so many unique and rich flavors to be enjoyed in the multitudes of fall cooking greens!

• Heat: Heat mellows the greens’ pungent flavor. The more you cook it, the mellower it gets.

• Fat: Coating the leaves in fat softens their bite: olive oil, coconut oil, butter, and ghee and bacon fat are all great options

• Salt: ingredients like soy sauce, pancetta, bacon, capers, and anchovies are good choices to balance bitterness. Or, just add a big pinch of salt.

• Acid: After the greens have wilted and become tender, you can pull the pan off the heat and add a splash of acid. This could vinegar (balsamic, sherry, red or white wine, or apple cider) or a squeeze of citrus (lemon, lime, or orange)

  …taken from this Guide to Cooking Mustard Greens

More in-season inspiration…

• Butternut squash: Quinoa with Butternut Squash and Pumpkin Seeds

• Green tomatoes: Fried Green Tomatoes with Bacon Remoulade

• Green tomatoes: Green Tomato Chutney

• Green tomatoes, leeks: green tomato and leek frittata

• Collards, carrots: Collard Greens with Cornmeal Dumplings

• Collards, mustard greens: Spanakopita w/ Collard & Mustard Greens & Jalapeno

• It’s CABBAGE season! We have so many lovely varieties that are just now ready to share but so little time! As we load you up with this fall/winter staple in the coming weeks, here’s a reminder of its myriad of uses… make cabbage wraps / a slaw / a soup / roast it / saute it / boil it / caramelize it / fry it / stir fry it

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!

Fall is on it’s way and the upick is winding down, get all your picking in now!

AT STICK AND STONE FARM (see map)

Parsley and perilla still look amazing on these chilly fall days, and they’ll probably hold on that way for a while :)

Cherry tomatoes, paste tomatoes, on the other hand, are finishing up and hot peppers, tomatillos, & ground cherries are not far behind them. Flowers, including some sunflowers at the back end the creekside garden, are still hanging on! Last but not least some new, fun beans are ready behind the barn: yellow and purple haricot verts, skinny french filet beans.

AT THE YOUTH FARM PROJECT (see map)

Tomatoes are mostly done at YFP, you may find a few sungolds. Husk cherries, basil, hot peppers, and tomatillos still trickling in for now, but also winding down. The good news? We think flowers and herbs like perilla and parsley will stick around here for a while too