Week 13 - Farm to Food Truck Fundraiser with Stone Bend Farm

FARM TO FOOD TRUCK FUNDRAISER WITH STONE BEND FARM

THIS WEDNESDAY, 8/31, 4-7pm, AT STICK & STONE

Pizza alert! Stone Bend Farm will be serving up fresh wood fired pizza at Stick and Stone Farm tomorrow. Plus beer from Buried Acorn Brewing and live music too! A portion of the evening’s proceeds will be donated to Healthy Food For All, our partner in making CSA shares affordable & accessible to all in our community.

this week’s veggies

salad greens* - remembrance
sweet peppers - remembrance
celery - remembrance
onions - remembrance
tomatoes - stick and stone & remembrance
red ursa kale - stick and stone
basil - stick and stone
garlic - stick and stone
potatoes - hill side farm

ROTATING ————————————-

cucumbers - remembrance
sweet corn - stick and stone
cherry tomatoes - stick and stone
shishito peppers - mostly mild, ~1/15 hot - stick and stone
green beans - stick and stone
flowering dill - perfect for pickling - high ground gardens

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 btwn field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi

fruit bowl this week

yellow peaches - bittner singer
burbank red plums - bittner singer
prune plums - bittner singer

this week’s Remembrance cheese

Caerphilly - crumbly and dense. Comparable to a young cheddar with lemony sharpness

preorder and pickup

PRUNE PLUMS - pickup NEXT week, 9/7-9/10- Bittner Singer

Pre-Order Plums

PEACHES - pickup this week, 8/31-9/3 - Bittner Singer (limited availability)

Order Peaches

GREEN BEANS - pickup NEXT week, 9/7-9/10 - Stick and Stone Farm

Pre-Order Beans

ROMA TOMATOES - pickup this week, 8/31-9/3 - Stick and Stone Farm

Order Tomatoes

SWEET PEPPERS - pickup this week, 8/31-9/3 - Remembrance Farm

Order Peppers

updates from the farm & friends…

PRESS BAY UPDATES FOR THIS WEEK

The CSA will be set up on the opposite side of the parking lot (closer to the alley) this Thurs, 9/1. Look for the truck! Reminder: NO PARKING in the Press Bay lot (ever, but especially this week)
…all of this because, the traveling Stars Above Circus will be host 5 performances this Fri, Sat, & Sun in the Press Bay Lot—check it out!
Last but not least, Viva Acres Farm from Trumansburg will also be offering frozen grass-fed lamb cuts at Press Bay this Thursday from 4-7. Bone in legs, shoulder roasts, shanks and ground lamb too.

REMINDER: BYO BAGS… AND BAGS TO SHARE TOO

We’re out of extra bags at some pickups. Be sure to bring yours, and if you have extras to share, we’ll happily take them and pass them along when folks forget

on our plates…

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

Vegan Green Goddess Potato Salad

By Sara May. DIETARY INFO: vegan, gluten-free, contains sesame

In an herby twist on a picnic standard, green goddess dressing elevates potato salad from mundane to wow! Not only is this vegan dressing accessible to all eaters, it also eliminates any worry of mayonnaise sitting in the sun too long, making it a perfect dish to take to your next picnic at the lake (Summer isn’t over!) Grilling the potatoes adds a slightly smoky twist, but if you’re without a grill simply boil the potatoes, skip the onions and proceed with the dressing.

2 pounds potatoes, scrubbed clean
1 pound onions
¼ cup coconut oil, melted
1 tablespoon kosher salt
1 teaspoon black pepper
1 very ripe avocado
½ cup tahini
1 tablespoon capers, drained of brine
2 cups leafy herbs (in the share and u-pick!), roughly chopped (I used tarragon, mint, parsley and dill, but basil and cilantro would be nice additions too!)
The juice of 1 ½ lemons
¼ cup olive oil
2-4 tablespoons water, as needed
Kosher salt, to taste

DIRECTIONS:

Grill potatoes and onions: set your grill to medium-high heat. Slice potatoes and onions into ½” rounds and stagger them, slipping onion rounds between potato rounds. Place each potato (with onion rounds inserted) on its own large sheet of foil. Drizzle melted coconut oil and salt & pepper evenly over each potato. Wrap each potato/onion packet tightly in foil and place on the grill. Close the cover to the grill and grill for 25-30 minutes, turning packets occasionally, or until potatoes are completely softened. (They may have a few scorched spots, that’s okay!)
Meanwhile, make the dressing: in a food processor, combine ingredients listed from avocado through olive oil. Process until very smooth. If the mixture is too stodgy, add a few tablespoons of water until a mayonnaise-like thickness is achieved. Taste and season with kosher salt and more lemon juice, if necessary.
When the potatoes and onions are completely softened, remove from grill and carefully unwrap. Allow vegetables to cool until comfortable to handle.
Cut potatoes into cubes, discarding any scorched bits. Thinly slice onions, discarding any burnt edges. In a large bowl, combine potatoes and onions with green goddess dressing. Serve room temperature or cold.

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!

Pick what you’ll use, but be mindful of those that follow you
Please check out the maps linked below if you’re unsure where to pick!

AT STICK AND STONE FARM (see map)

Parsley, thai basil, basil, perilla, cherry tomatoes, and paste tomatoes for the taking the creekside garden. In the roadside garden, find flowers, tomatillos, ground cherries, okra and hot peppers. Herbs and flowers in the perennial garden too! Here are some maps to help you find what you’re looking for…

AT THE YOUTH FARM PROJECT (see map)

Lots of ripe cherry tomatoes, paste tomatoes, and tons of husk cherries. Basil still is going strong, plus perilla, parsley, cutting celery, and of course flowers! Red okra is ready too, you just have to look for it a bit :)