|
the first tomatoes are trickling in! $$PLAIN_TEXT_PREVIEW$$
|
|
|
MID-SUMMER UPDATE FROM STICK AND STONE FARMAt Stick and Stone we are into the every-other-daily grind of squash and cucumber harvest, with tomatoes, beans, eggplant and more just about to join in. The fields have been too wet and soft to drive tractors most days lately so the weeds are getting out ahead of our ability to cultivate in some places. We may have delays and gaps in our harvest later because our schedule may say we should be planting but the fields are just not prepped. And is that haze the wildfire smoke in the upper atmosphere or the humidity in the air closer to earth? Hard to say. Luckily most things in the ground are looking good, and we have a crew of rubber boot clad knife wielding humans to walk out onto the sopping soil (thank goodness for mulch hay!) and bring in the lettuces, kale, squash (almost 3,000 lbs yesterday!), cucumbers, kohlrabi, garlic and onions that are ready to come into the barn. The other crews wandering the farm these days are the construction crews putting up a new on-farm house for our seasonal workers. This long anticipated project is finally coming along and we can’t wait to watch the sun set over the farm from the porch one day in the not-so-far-off future. Here’s hoping it dries off a bit because we have lots more to plant and lots more to pick before this season is over- and quite a lot of muddy clothes that need to dry out. -Lucy & Chaw |
|
|
this week’s Full Plate veggiessalad greens - remembrance parsley - remembrance cucumbers - remembrance & stick and stone kale - stick and stone onions - stick and stone fresh garlic - stick and stone summer squash - stick and stone kohlrabi - stick and stone
ROTATING ————————————— carrots - remembrance broccoli - remembrance tomatoes - remembrance & stick and stone cherry tomatoes - stick and stone lettuce - 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 Remembrance cheeseRicotta(s)! Everybody should take home two things this week: 1. one tub of fresh ricotta (traditional) - should be used or frozen relatively quickly. Some ideas for use here. 2. one chunk of ricotta salata (pressed ricotta) - a little salty; good on risotto or pasta, with tomatoes and herbs, with sliced peaches, etc.
|
|
PICKUP YOUR BLUEBERRIES, SWEET CHERRIES & APRICOTS THIS WEEK, 7/21-7/24 - bring cash or check to Finger Lakes Fruit Bowl to your pickup NEXT WEEK: PICKUP YOUR PITTED TART CHERRIES, 7/28-7/31
|
updates from the farm & friends…
|
PRESS BAY FUN!PRESS BAY FOOD HUB, STONE BEND PIZZA & CIRCUS CULTURE are now in the parking lot with us every Thursday during CSA pickup!! And don’t forget to visit LUCKY HARE, MAMA SAID HAND PIES, BRAMBLE, SPARKS & EMBERS and everyone else in the Alley and Court too. Come for the veggies, stay for all this other amazingness :) Food hub(s) 4-7 / Stone Bend 5:30-8:30 / Circus at 6ish / street parking only PAYMENT PLANNERS, PAYMENTS WERE DUE 7/15All payments are $120 ($56 for HFFA members). Pay online here, pay via cash or check (to Full Plate Farms, PO Box 6898, Ithaca, NY 14851 or brought to your free choice pickup) or pay via EBT at GreenStar and send us a copy of your receipt. Find more payment plan info here.
|
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.
|
1/3 cup uncooked white rice about 5 tablespoons olive oil 1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick 1/2 pound tomatoes, diced Table salt and freshly ground black pepper 1 medium onion, halved lengthwise and thinly sliced 3 garlic cloves, minced 2 large eggs, lightly beaten 1 teaspoon chopped fresh parsley leaves 1/2 cup grated Parmesan, divided
PREPARATION Preheat oven to 450°F. Cook the rice according to your favorite method. While rice cooks, coat two large baking sheets each with olive oil. Spread zucchini on one and tomato on the other baking sheet in as close to a single layer as you can. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through. Leave oven on. Heat large, heavy skillet over medium heat. Once hot, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally. Combine onion mixture, rice, eggs, parsley, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining 1/2 T olive oil to coat a shallow baking dish. Spread half of rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it. Arrange remaining zucchini on top, then tomatoes. Sprinkle with remaining grated cheese and bake until set and golden brown, about 20 minutes. see original recipe.
|
2 tablespoons olive oil 1 medium red onion, finely chopped 2 garlic cloves, minced 1 hot pepper (upick), finely chopped 2 tablespoons cider vinegar 1 teaspoon salt 1 kohlrabi, peeled and cut into 1/2-inch pieces 1 large tomato, seeded and chopped 1 cucumber, cut into 1/2-inch pieces 2 tablespoons minced fresh parsley
PREPARATION In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until crisp-tender. Add peppers & garlic; cook 2 minutes longer. Stir in vinegar and salt; remove from heat. In a large bowl, combine the kohlrabi, tomatoes and cucumbers. Pour in onion mixture; gently toss to coat. Chill for 1 hour. Sprinkle with parsley before serving. Serve as a side or over a bed of greens or grains.
|
More in-season inspiration…
|
|
Tis the season of SO MUCH SQUASH! Here are some ideas… Kohlrabi and apple slaw is forever my favorite kohlrabi recipe. This kohlrabi and cucumber salad looks equally delicious and refreshing Kohlrabi quick pickles are great to have handy for summer picnics - lots of u-pick herbs are ready for your pickling needs
|
|
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 FARMBeautiful cutting flowers galore! Mulberries and serviceberries on the trees just behind the barn. Herbs (dill, parsley, cutting celery and more) and fun greens (molokhia, amaranth, perpetual spinach, etc) are ready for the taking. And tomatillos and okra starting… Happy picking! AT THE YOUTH FARM PROJECTCutting flowers, parsley, cutting celery and all the fun greens are ready in the big u-pick. While the high tunnel is usually off limits for picking, they’ve offered up some citrus basil in the tunnel to us too! And of course, mint, bee balm, hyssop, anise hyssop, oregano and more in front of the greenhouse. AT PRESS BAY COURT (open to public)Check it out! There’s likely some greens and flowers :) and… We’ve been getting lots of questions about BASIL! Unfortunately we had some problems in our basil plantings which resulted in basil going in the ground super late. So, it’s not ready for harvest yet, but as always, we’ll let you know when it is. Most basil will be at the Youth Farm u-pick with a few plants at Stick and Stone.
|
|
|
|
