|
$$PLAIN_TEXT_PREVIEW$$
IT’S TIME FOR THE AUGUST FARM TO FOOD TRUCK FUNDRAISER!AT STICK AND STONE FARMTOMORROW, WEDNESDAY 8/26 FROM 4-7PMFEAT: JOJO COOK, OPEN SPACES, LLOYD’S BOYS and CORNELL’S MAZ LAB We’re excited to have Jojo Cook bringing latin flavors with local seasonal ingredients back to the farm. and of course the trusty and talented Open Spaces will be there too with assorted beverages both sober and boozy—cider, beer, mocktails and more! Live music by old favorite, Lloyd’s Boys! And special visitors from Cornell’s Maz Lab talking squash and pepper breeding. As always, proceeds support subsidized CSA shares. All are welcome.
|
this week’s veggiessalad greens - remembrance onions - remembrance sweet peppers - remembrance tomatoes - remembrance & stick and stone potatoes - hill side farm
ROTATING musk melon (cantaloupe) - remembrance cabbage - mermaid’s tale - remembrance cucumbers - remembrance & stick and stone sweet corn - stick and stone summer squash - stick and stone romano beans - stick and stone cherry tomatoes - stick and stone tomatillos - 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
|
this week’s Fruit Bowlpremiere honeycrisp - hurd orchard and bittner singer orchard Organic yellow watermelon - stick and stone farm, ithaca, ny Italian prune plums - bittner singer orchard, appleton, ny
The best way to use your plums? Try this plum torte recipe. It’s truly the best and super simple.
|
this week’s Remembrance cheeseCheddar - for sandwiches, salads, snacking and more Feta - the crumbly salty classic - ltd availability, FCFS
|
preorder & pickup this week…
|
|
PEACHES - Becken’s Farm - ordering still open for this week, 8/26-8/29
|
|
ORGANIC SWEET PEPPERS - Remembrance Farm - pickup this week, 8/26-8/29
|
|
ITALIAN PRUNE PLUMS - Bittner Singer Farm - order now for pickup next week, 9/2-9/5
|
updates & reminders from the farm…
|
WINTER CSA SIGN UP COMING SOON!In the midst of bringing in tomatoes and cucumbers and other summertime things, we’re also in the thick of planning and planting the food that will feed us all through the winter. For those eager to join, Winter CSA sign up will open in September! CALL FOR BAGSGot a stockpile of (clean!) plastic bags? Paper bags? Target bags? We’d love to take them off your hands! Drop them off at your free choice pickup and we’ll keep them handy for folks when they forget their bags.
|
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.
|
6 ears fresh sweet corn, husks and silks removed 2 tablespoons unsalted butter 1 medium yellow onion, chopped 3 celery stalks, chopped 1 red sweet pepper, stemmed, seeded, and diced 3 garlic cloves, chopped 5 cups water 4 medium potatoes, chopped 2 teaspoons Old Bay or other favorite Seasoning 2 teaspoons sea salt ½ teaspoon dried thyme ½ teaspoon smoked paprika 1 bay leaf Pinches of cayenne pepper and Freshly ground black pepper ½ cup heavy cream 1½ tablespoons fresh lemon juice Sour cream and chopped chives, optional, for serving
PREPARATION Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside. Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes. Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender. Transfer 2 cups of the soup to a high-speed blender. Blend until smooth, then stir the mixture back into the soup and add the cream. Gently simmer for 5 minutes, or until the chowder thickens slightly. Add the lemon juice and season to taste. Garnish with chives and serve with dollops of sour cream, if desired.
*Dairy-free variation: Use vegan butter or olive oil instead of regular butter. Use a high-speed blender to blend the 2 cups of soup with ⅓ cup raw cashews. Stir the puree back into the pot and add the lemon juice (omitting the cream). Season to taste and serve.
|
Tomato Tartrecipe from memory, modify as needed. Here’s another recipe or two for reference
|
1 batch of your favorite pie crust or puff pastry ~2lbs tomatoes, sliced 1/4lb ricotta, chevre or mozzarella 2-3 cloves garlic, minced small bunch parsley (upick) , minced small bunch basil (upick), minced 2-3 T olive oil salt and pepper to taste
Line a greased pan with your choice of puff pastry (sheet pan) or pie crust (pie pan) Mix your minced herbs, garlic and olive oil together, then brush generously on crust. Next, layer cheese (if using). Finally, add a generous and full player of sliced tomatoes. Finish off with a light drizzle of oil and salt and pepper to taste on top. Bake at 375 for 35 minutes if using puff pastry or closer to 50 minutes for pie crust
|
More in-season inspiration…
|
|
open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. no picking in tunnels or big fields. Don’t forget you can always see u-pick details & detailed maps on our website AT STICK AND STONE FARM Flowers continue to be gorgeous in both the roadside and creekside gardens At the back end of the creekside garden, cherry tomatoes, basil, parsley and fun unique greens like edible celosia, amaranth, and molokhia await you. Along the way, you’ll also pass by hot peppers, and ground cherries! Look on the ground beneath the plants for the sweetest fruits. The very first roma tomatoes may be starting to ripen, but more abundance is still yet to come. AT THREE SWALLOWS (formerly Youth Farm) Flowers, basil, and parsley are reliable these days! And cherry tomatoes and hot peppers and ground cherries are going too. Happy picking! PRESS BAY COURT has flowers! And ground cherries! And herbs and more! Check it out.
|
|
|
|
