|
$$PLAIN_TEXT_PREVIEW$$
Stick and Stone Farm musings on growing for winter!Have you noticed how the things we invest our time, our energy, and our resources in can eventually become our future? Even as our farms work to keep up with summer harvests, and you all are doing your best to make use of it all, we have also put seeds in the ground for the crops that will feed us through late fall and into late winter. To join us in that well fed future, sign up for the winter share! And if you have the financial resources to support the work we do and make it easier for others to join that future, contribute to our subsidy fund!
|
this week’s veggiessalad greens - remembrance basil - remembrance onions - remembrance peppers - rotating sweet peppers and poblanos - remembrance tomatoes - remembrance & stick and stone cooking greens - collards or kales - stick and stone tomatillos - stick and stone garlic - stick and stone
ROTATING cucumbers - remembrance and stick and stone sweet corn - stick and stone beans - green or romano - stick and stone shishito peppers - mostly mild, occasionally hot - 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 - bittner singer orchard, appleton, ny Organic bartlett pears - stick and stone farm, ithaca, ny the last yellow peaches - becken’s farm, sodus, ny
|
this week’s Remembrance cheeseBlack Pepper Hap - Coated with black pepper and flavored with garlic Feta - the crumbly salty classic - ltd availability, FCFS
|
preorder & pickup this week…
|
|
Alas peach season is coming to a close, no more bulk peaches ITALIAN PRUNE PLUMS - Bittner Singer Farm - ordering still open for this week, 9/2-9/5
|
|
ROMA TOMATOES - organic from Stick and Stone Farm - for pickup 9/9-9/12
|
|
GARLIC - organic from Stick and Stone Farm - for pickup 9/9-9/12
|
|
ONIONS - organic from Stick and Stone Farm - for pickup 9/9-9/12
|
|
ORGANIC PASTURE RAISED CHICKEN - Four Leaf Farm - for pickup NEXT WEDNESDAY, 9/9 at Stick and Stone Farm - Now offering breasts, thighs, drumsticks, party wings and whole chickens
|
updates & reminders from the farm…
|
IS YOUR PICKUP LOCATION STILL WORKING FOR YOU?As school years begin and schedules change, please keep in mind that it is super helpful to us to know where you will be picking up most regularly so we can have the most accurate harvest lists possible. Just email Molly to let us know if you will be attending a different pickup regularly so we can make the change on our end.
|
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 1/2 pounds tomatillos (about 12 medium) 1/2 cup chopped white onion 2 cloves (or more) garlic, optional 1/2 cup chopped cilantro leaves and stems 1 tablespoon fresh lime juice 2 jalapeño or serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want) Salt to taste
PREPARATION Blister the tomatillos: Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat. Combine the cooked tomatillos and seasonings, then pulse in a blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season with salt to taste. Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.
|
1/4 cup nuts (pine nuts, walnuts, cashews - you choose!)* 1 cup greens or herbs (basil, kale, parsley, cilantro, arugula or a mix!) 2 cloves garlic or garlic scapes (more or less to your level of garlic love, you could even make an all garlic scape pesto!) Juice and zest of 1/2 lemon 1/2 teaspoon salt 1/4 to 1/2 cup olive oil (for desired consistency) 1/4 cup grated Parmesan cheese or nutritional yeast (optional)
PREPARATION Combine the greens, nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the cheese. *try soaking nuts in water for 1 hr for creamy pesto. drain water off before combining
|
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. The roadside garden also has Okra and colorful beans (beans are for fresh eating, not drying :) 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. And roma tomatoes are starting up back there too. AT THREE SWALLOWS (formerly Youth Farm) Flowers, basil, and parsley are reliable these days! And hot peppers and ground cherries are going too. Cherry and paste tomatoes continue to wait for warmer and sunnier days to ripen up. PRESS BAY COURT has flowers! And ground cherries! And herbs and more! Check it out.
|
|
|
|
