and we’re celebrating 15 years of Healthy Food For All!

TOMORROW, WEDNESDAY 8/25 | 4-7pm | STICK AND STONE FARM

Van Noble Farm will be here cooking up all sorts of goodies: pasture raised pork from their farm, beef burgers from Backbone Farm and a veg option too.

Plus, beer from Liquid State Brewing Company!

Picnic on the farm or Pickup food to take home. Beer for on-farm enjoyment only :) Everyone is welcome! See Facebook event here

A portion of sales from food and all proceeds from beer sales will benefit our long-time partners at Healthy Food For All! HFFA subsidizes CSA shares from local farms making sustained access to fresh, nourishing food possible regardless of income.

this week’s Full Plate veggies

• salad greens - remembrance

• sweet peppers - remembrance

• carrots - remembrance

• onions - remembrance

• tomatoes - remembrance & stick and stone

• sweet corn - stick and stone & sabol farm

• beans - rotating dragon tongue & green - stick and stone

ROTATING —————————————

• cucumbers - remembrance

• parsley - remembrance

• basil - stick and stone

• cabbage - stick and stone

• cherry tomatoes - stick and stone

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

• ‘saturn’ donut peaches. jackman vineyards, ithaca

• yellow freestone peaches. beckens, sodus

this week’s Remembrance cheese

Moby - a semi-soft cheese with a line of grape vine ash. In the style of french Morbier cheese

preorder & pickup

ROMA TOMATOES - $30/25lbs - organic - Stick and Stone Farm - pickup this week - good canned, frozen, roasted or made into soup or sauce. Get ‘em while you can!

PEACHES - $20/peck (12-13lbs) - from Beckens - pickup this week (possibly last call for peaches!)

BACKBONE FARM AUGUST BEEF BUNDLES will land at pickups this week!

updates from the farm & friends…

VAN NOBLE FARM FALL PORK SHARE

Now taking sign-ups for the Fall Smoked & Cured Meats CSA with 3 monthly deliveries: September, October, November

WIDE AWAKE BAKERY ON BREAK

No bread share distribution this week, shares will resume 9/1-9/4

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.

Panzanella

• 1 bunch basil or 1 handful arugula - or whatever herbs/greens you like!

• 1/4 C Olive Oil

• 1/8 C nuts or seeds of choice

• 1 tsp salt

• 1 clove garlic

• 5-8 Slices of slightly stale bread

• 2 sweet peppers, halved, seeds removed

• 3 medium carrots

• 1 cucumber

• 2 medium/large tomatoes

• 2 tablespoons Olive oil

PREPARATION

1. Make a pesto by putting first 5 ingredients in blender or food processor. Should be a fairly liquid pesto. Add oil as needed.

2. Brush the bread and bell pepper with pesto then grill - the peppers will need 8-10 minutes per side; the bread will need 3-5 minutes per side. As soon as the pepper and bread are cool enough to handle, chop roughly.

3. Meanwhile, slice the carrots and cucumber into thin slices; roughly chop the heirloom tomatoes.

4. Toss everything together drizzle with 2 tablespoons of olive oil and remaining pesto. Recipe here.

Beans with caramelized onions & peppers

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• ½ medium onion, thinly sliced

• 2 cloves garlic, minced

• ½ hot pepper (u-pick), minced

• 1 sweet pepper, seeded and chopped

• ½ pound Dragon Tongue beans, trimmed and cut diagonally into 1-inch pieces

• Salt and pepper to taste

PREPARATION

1. Heat oil and butter in a large cast iron skillet. Add onions and saute about 5 minute, slightly caramelizing.

2. Add the garlic and peppers and cook for about 3 minutes.

3. Add the beans and cook until just tender, about 3 to 5 minutes. (color will fade the more they are cooked)

4. Season with salt and pepper and serve. Recipe here.

More in-season inspiration…

Can’t go wrong using sweet corn for elote

A simple summer slaw makes a great side or a topping for a taco or sandwich! This one uses cabbage, shredded carrots, sweet peppers and onion. Try subbing Remembrance Farm yogurt for mayo if you have a yogurt share.

The share and u-pick are full of tomatoes. Some of our favorite uses… make a fresh salsa, add them to a pasta, grain or green salad, layer onto your sandwich or tomato toast. Enjoy this sweet summer season :)

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

Peak u-pick season steadily carries on…

Flowers in abundance, ground (husk) cherries, cherry tomatoes, paste tomatoes tomatillos, okra and all sorts of hot peppers including shishitos, sarit gat, korean peppers and more! Plus herbs - perennial and annual - and fun greens.

Get your elderberries at the back edge of the behind the barn garden! (don’t eat raw)

AT THE YOUTH FARM PROJECT

Same story here! Most everything is ready for the picking… cherry tomatoes, tomatillos, okra and hot peppers, flowers, fun greens and herbs including basil & parsley.

Here’s a map of Stick and Stone and a map of the Youth Farm

While the weekly share is intended to feed you just for the week (no canning or preserving) , the u-pick is great for preserving tastes of summer…

• Pickle some peppers! Or dry them.

• Bundle perennial herbs and hang to dry

• Harvest paste tomatoes to stock up on soup or sauce

• Harvest elderberries to make a syrup