Farm to Food Truck Fundraiser this Wednesday 9/29

join us at Stick and Stone Farm tomorrow. From 4-7pm you will find…

Stone Bend Farm Pizza, Buried Acorn Brewing Beer and a salad bar including Remembrance greens & cheese and Wide Awake bread, and live music featuring Lydia Garrison, Shaka & Park Doing

A portion of the nights sales will benefit Healthy Food For All, making fresh, nourishing food accessible through subsidized CSA shares. Thank you to Regional Access, Macro Mamas, Gola, Buried Treasures Farm and Tree Gate Farm for donations.

*take care when entering the driveway, the excavators made some bumps this week ;)

this week’s Full Plate veggies

• salad greens - remembrance

• celery - remembrance

• hakurei turnips - remembrance

• green tomatoes - remembrance & stick and stone

  ….and maybe some ripe ones too

• collards - stick and stone

• garlic - stick and stone

• potatoes - sweet land farm

• leeks - groundswell incubator farms

ROTATING —————————————

• acorn squash - stick and stone

• pie pumpkins - stick and stone

• green beans - stick and stone

• perilla AKA shiso - stick and stone - click here to learn more about it!

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

• grapes. matt doyle vineyard

• yellow peaches. bittner singer orchard, appleton

• cortland apples. bittner singer orchard, appleton

• crimson crisp apples. under the tree, brooktondale

• asian pears - yoinashi variety. ontario pear orchard

this week’s Remembrance cheese

• Herbed Fromage Blanc - creamy, spreadable cheese

preorder & pickup

CONCORD GRAPES - $10/peck - from Matt Doyle Vineyard - pickup this week

RED EMBER HOT PEPPERS - 5 lbs for $35 - organic - Remembrance - pickup this week. These cayenne variety peppers have exceptional flavor & make wonderful hot sauce!

updates from the farm & friends…

WINTER CSA ON SALE NOW!

Our 12 week winter vegetable shares are getting scooped up fast, join soon if you plan to! Finger Lakes Fruit Bowl and Remembrance Farm Dairy shares are also available for purchase on our website now in one easy checkout and payment. Questions? Email Molly at or call her at 607-379-2866

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.

Southern Style Collard & Potato Stew

• 1 large onion, diced (or try using a leek)

• ½ cup celery, small dice (3 celery ribs)

• 1 cup diced sweet peppers

• 1 T minced garlic

• 2 lbs potatoes, unpeeled, small dice

• 1 lb tomatoes, diced

• 3-4 cups vegetable broth

• 1 ½ teaspoons liquid smoke

• 1 – [ 15 oz. can ] black-eyed peas, drained and rinsed

• 1 bunch collard greens, chopped

Herbs & seasonings…

• 1 ½ tsp each salt, thyme, oregano, smoked paprika

• ¼ tsp each sweet paprika, dill, black pepper and cayenne pepper

• 2 bay leaves

• Parsley (upick) and hot sauce for serving

PREPARATION

1. Place the Spice/Herb Ingredients except the bay leaves cayenne pepper in a small bowl, set aside.

2. In a ceramic/enamel lined Dutch oven or similarly large stock pot, add the yellow onion, celery, and peppers, sauté for 5 to 7 minutes until the veggies start to soften. Then add the garlic and herb stirring constantly for one minute. Next add the diced potatoes, stirring constantly to coat with the spices. Then add abroth, tomatoes, black eyed peas, bay leaves and collard greens. Try to press the potatoes down under the liquid. Don’t worry if the collards stick out of the liquid somewhat, they will soften and fall into the liquid as it cooks.

3. Bring the mixture to a boil, then immediately lower to a simmer, cover with a lid. Simmer for approximately 20 minutes or until the potatoes are tender.

4. Once the potatoes are tender, remove the lid, pull out the bay leaves and discard, then stir in the cayenne pepper and hot sauce. Taste test the flavors and add any additional seasoning at this time, stir to combine. Serve topped with chopped parsley and some hot sauce. Original recipe here

Fried Green Tomatoes

• oil for frying

• 4 green tomatoes firm

• 2 eggs

• 1/4 cup milk

• 1 cup flour

• 1/2 cup cornmeal

• 1/2 cup breadcrumbs

• 2 Tablespoon grated parmesan (optional)

• salt, pepper and herbs (oregano, thyme, basil etc) to taste

PREPARATION

• In a medium size saucepan add the oil until it is about ½ inch up the sides of the pan. Heat to medium high heat. Slice the tomatoes ¼ inch thick.

• In a small bowl add the eggs and whisk. Add in the milk. In another small bowl add the flour, salt and pepper. In another small bowl add the cornmeal, bread crumbs, and cheese.

• Dip each tomato slice first in the eggs, then coat in the flour, and lastly the cornmeal mix. Add the tomatoes to the pan of oil and cook for 2-3 minutes until crispy and golden brown. Remove with a slotted spoon and let cool over a towel to absorb excess oil. Tip: serve with a creamy yogurt sauce or aioli.

More in-season inspiration…

Green tomatoes are good for more than frying! Try green tomato salsa, a green tomato and leek fritatta, or find a bunch more green tomato inspiration here.

Leeks and potatoes? Make a soup of course!

Use your pie pumpkin to make a pumpkin pie from scratch (it will also keep well as fall decor for a little while if you’re not ready for pumpkin pie just yet ;)

Collards + garlic + a sprinkling of u-pick hot peppers will make great braised greens!

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 + THE YOUTH FARM PROJECT

Our steady fall picking friends flowers and parsley continue to flourish and likely will for a few weeks to come. Ground cherries and hot peppers going for now, but best picked sooner than later. You may even find a handful of tomatillos or cherry tomatoes hanging on. Find a little pepper guide here.

And at the Youth Farm… another planting of dill and cilantro are peeking through the weeds ;)

Tip: each u-pick garden may have a slightly different assortment of flowers and hot peppers, if you’ve only been to one garden this year, check out the other!