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$$PLAIN_TEXT_PREVIEW$$
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NOTES FROM STICK AND STONE FARM We are scrambling around here to get our fall crops planted. The usual breakdowns and wet weather has made this a stop and start endeavor. And in the meantime we are starting to harvest more and more. Our garlic is now harvested and starting to cure. Tomatoes and green beans are looking great. On the horizon, look for cherry tomatoes, shishito peppers, eggplants and new potatoes, not to mention all the variety that comes with the cooler fall months! The finish line of 2024 planning and planting time draws closer and closer, but we’re just a third of the way through the harvest season—lots more to come! |
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this week’s veggiessalad greens* - remembrance fresh onions** - remembrance celery - remembrance tomatoes - stick and stone and remembrance cucumbers - stick and stone and remembrance lettuce - stick and stone and remembrance pointy cabbage - stick and stone kale - stick and stone summer squash - stick and stone green beans - stick and stone
ROTATING ————————————— **fresh onions must be refrigerated, not intended for long term storage
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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 btwn field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
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this week’s fruit bowlBlueberries - Wolf Tree Farm, Hector (organic) Yellow Peaches - Beckens, Sodus
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this week’s Remembrance cheeseDill Havarti - a rindless creamy, semi-soft Danish-style cheese with dill, perfect addition to a veggie sandwich or choose - Feta - the crumbly salty classic - ltd availability, FCFS
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PICKUP THIS WEEK 7/24-7/27:pre-ordered fresh sweet cherries, pitted tart cherries, apricots and blueberries (ordering now closed) PEACHES — Beckens — pickup this week, Weds. at Stick and Stone only (7/24)
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PICKUP NEXT WEEK 7/31-8/3:PEACHES — Beckens — Pickup next week (7/31-8/3)
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BLUEBERRIES — Hale & Hearty Farm — Pickup next week (7/31-8/3)
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updates from the farm & friends…
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NEXT WEEK! HAZELNUT KITCHEN AND OPEN SPACES BAR COMING TO THE FARM! - WEDS. 7/31 FROM 4-7pm
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Join us for our next Farm Fundraiser featuring food from Hazelnut Kitchen and a drink bar featuring cocktails, mocktails and more from all sorts of local producers curated and served by Open Spaces Cider! 100% of event proceeds will support our subsidized CSA program! Stop by for your CSA pickup, stick around for some food and drink delights :) |
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CIRCUS CULTURE PERFORMANCES AT PRESS BAYCircus Culture returns to the Press Bay Backlot with free circus performances this Thurs. 7/25 and next Thurs. 8/1 starting at 6:30pm! Grab some tacos or hand pies and enjoy the show! All ages are welcome, feel free to bring a folding chair or not. (Reminder: NO PARKING IN THE LOT (ever, but especially this week)) PAYMENT PLANNERS, PAYMENTS WERE DUE 7/15All payments are $125 ($62 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. Tip: Set up Auto Pay: send 3 post-dated checks (for 7/15, 8/15 or 9/15) now
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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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Charred Kale & Onion Dip by Sara May
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1 small bunch kale (about 5 ounces) 1 large onion (about 9 ounces), peeled & cut into 1” slices 2 cloves garlic 3 tablespoons extra-virgin olive oil, divided 2 cups Greek yogurt (or Remembrance yogurt!) The juice & zest of 1 lemon ¼ teaspoon smoked paprika Pinch cayenne powder Salt and pepper, to taste
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DIRECTIONS: Prepare a grill for medium-high heat. Carefully wipe down grates with a lightly oiled paper towel. Working in batches, carefully grill kale leaves until just slightly charred, about 2-3 minutes per side. Grill onion slices until charred on the outside and soft in the middle, about 5 minutes per side. When kale is cool enough to handle, strip leaves from their stems and discard stems. Place leaves, garlic and 1 tablespoon olive oil in the bowl of a food processor. Pulse until kale leaves are finely minced. Roughly chop grilled onions and add to food processor with kale paste. Pulse until onions are finely chopped. In a large bowl, combine kale-onion mixture, Greek yogurt, 1 tablespoon olive oil, lemon juice & zest and spices. Season with salt and pepper. Stir together and taste, adjusting salt levels if necessary. Allow to rest in the fridge for at least 1 hour or up to 3 days to let the flavors meld. To serve, drizzle remaining olive oil over dip and top with freshly cracked pepper.
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Squash season continues, here’s a few ideas…
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More in-season inspiration…
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U-Pick Gardensopen 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!
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AT STICK AND STONE FARM BEHIND THE BARN: The flowers are looking gorgeous! So many blooms to choose from. Perilla and epazote are still looking great, and there’s some green corriander and cutting celery. PERENNIAL GARDENS: Oregano, mint, chives, sage, etc. continue steadily. CREEKSIDE GARDEN: Basil and Rosemary are abundant at the back end of the garden. You may find just a few early peppers. For those asking… tomatoes are planted but still need time to ripen. AT THE YOUTH FARM PROJECT THE MAIN GARDEN (atop the hill across the street from the barn) has some beautiful basil and perilla, plus green corriander. Cutting flowers are starting to bloom too! For those asking… tomatoes, peppers and okra are planted but are still a ways out after deer nibbles set them back early on. Perennials continue in front of the greenhouse (mint, bee balm, oregano, etc.) A Note on YFP U-Pick: For those who haven’t heard, the Youth Farm is not operating this season. We’re doing all we can to keep a luscious garden growing there, and appreciate your understanding if things look a bit different than in past seasons. AT PRESS BAY COURT Take a peek to see if you can find the first handful of cherry tomatoes, some sprigs of basil or even a couple of flowers in bloom.
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