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$$PLAIN_TEXT_PREVIEW$$
FUNDRAISER AT STICK AND STONE TOMORROW, 7/29Food by VanNoble Farm! Drinks by Open Spaces! Music with the Ditch Lillies and kids activities with Little PawPaw Microschool. So much fun to be had! A portion of the evening’s proceeds will support our Subsidized CSA fund, making sustained access to fresh produce possible for many folks in our community. Two more Farm to Food Truck Fundraisers coming up the last Weds. of August and September, and stay tuned for some other fun events in the works :)
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this week’s veggiessalad greens - remembrance lettuce - remembrance celery - remembrance tomatoes - remembrance & stick and stone kale - stick and stone cilantro - high ground gardens
ROTATING carrots - remembrance sweet corn - remembrance cucumbers - remembrance & stick and stone summer squash - stick and stone green beans - stick and stone tomatillos - stick and stone eggplant - stick and stone
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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
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this week’s Fruit Bowlred plums - bittner singer orchard, appleton, ny yellow plums - bittner singer orchard, appleton, ny apricots - bittner singer orchard, appleton, ny
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this week’s Remembrance cheese
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BLUEBERRIES - pickup this week if you’ve ordered already. — This may be the last call for blues, but if you haven’t ordered and wanted to let me know and I’ll add you to the waitlist for next week.
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updates & reminders from the farm…
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CIRCUS CULTURE SHOWS AT PRESS BAY COMING UPCircus Culture’s Thursday night shows will be in the backlot once again on 7/30, starting at 6:30 pm. They put on a great show with lots of talented folks!
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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.
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1 medium-large eggplant, 1 pound, cut into ½-inch pieces Sea salt 6 tablespoons extra-virgin olive oil, plus more as needed 2 medium zucchini or yellow squash, 1 pound, cut into ½-inch pieces 1 medium yellow onion, chopped 1 red or yellow bell pepper, stemmed, seeded, and cut into ½-inch pieces 3 garlic cloves, chopped 1 pound tomatoes on the vine, 3 to 5, cut into ½-inch pieces Pinch red pepper flakes Pinch cane sugar 1 tablespoon white wine vinegar 2 teaspoons chopped fresh thyme leaves Freshly ground black pepper ¼ cup thinly sliced fresh basil leaves, plus more torn basil for garnish
PREPARATION Place the eggplant in a colander and sprinkle with ½ teaspoon salt. Place in the sink or over a large rimmed plate and set aside for 20 minutes to drain. Blot dry with a clean kitchen towel or paper towels. Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes, or until tender. Transfer to a large bowl and set aside. Add another 1 tablespoon olive oil and the zucchini to the skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until the zucchini is tender but not mushy. Season with ¼ teaspoon salt and transfer to the bowl with the eggplant. Add another 1 tablespoon olive oil to the pan. Add the onion and pepper and cook for 5 minutes, stirring occasionally, or until softened. Stir in the garlic and ¼ teaspoon salt and cook for another 10 minutes, or until very tender. If the pan becomes dry, add more oil as needed. Stir the remaining 1 tablespoon olive oil into the peppers and onions. Add the tomatoes, red pepper flakes, and sugar and cook for 8 to 10 minutes, or until the tomatoes break down. Add the eggplant and zucchini back into the skillet along with the vinegar, thyme, ¼ teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the ratatouille is thick. Stir in the basil and season to taste. Garnish with more basil and serve.
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More in-season inspiration…
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Tomatillos, cilantro: Salsa Verde Tomatoes, lettuce… BLTs! If you need a recipe :) Sweet corn, summer squash: Zucchini Ribbon Salad with Sweet Corn & Avocado Corn, tomatoes, upick basil: Cacio e Pepe Panzanella With Corn & Burrata Eggplant, tomato, garlic: Fried Eggplant Sandwich with Eggplant Mayo Eggplant: Baba Ganoush Eggplant! try roasted for grilled Cucumber Salads: make it creamy or spicy or vinegar-y or with tomatoes Summer squash, u-pick herbs: Herbed Summer Squash and Potato Torte Beans, tomatoes, upick herbs: Heirloom Tomato & Green Bean Salad Beans: Warm Green Bean Salad with Shallots & Mustard
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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! It’s bouquet time for sure!! Be sure to look in both the roadside and creekside gardens At the back end of the creekside garden, cherry tomatoes have begin, basil is ready (nestled beneath the tomato plants). And you’ll find parsley and fun unique greens like edible celosia, amaranth, and molokhia back there too. Along the way, you’ll also pass by pepperland where you might find a handful of hot peppers too. Perennial herbs keep going. AT THREE SWALLOWS (formerly Youth Farm) Did I mention flowers?! Come and get ‘em! And basil! And parsley! and maybe a handful of other treasures just starting. Perennial herbs will continue in front of the greenhouse. PRESS BAY COURT has flowers!
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