This week's veggies: (Remember, this is, and always has been, a forecast ONLY. Additional News Flash: We aren't a grocery store. We don't source all this food from a wholesale distributor who can pull our weekly order from 10 different farms. Instead, we grow it!! All the food comes from right here, so if we've got it, we've got it, if we don't, we don't. But by gum, usually we've got it.)
Summer Squash - how I love thee. (I am not being sarcastic, I basically eat just zucchini for about 2 months every summer. And, believe it or not, the only way I cook it is with that squash recipe that was up on a chalk board in the shed for a couple of weeks).
head lettuce - sumptuous
arugula - Paul had a brain wave that maybe we could grow this in the summer heat, and turns out we can. Go Paul! (I was a big ole naysayer.) More delicacies for your gastronomical pleasure.
beets - Sweet Land is really a beet farm in disguise. This land just likes big beets and it cannot lie. I'll stop there, but you don't have to.
celery - big on flavor for all of your summer soups.
limited: Green Beans, 8 quart season limit. The old patches are pretty worked over, but the new one will be coming on soon.
Are you in the mood for some local, tax-deductible, for such-a-good-cause, farm based fine dining? You are?! Great, because here is the solution to your desires:
Join us Sunday, August 26th at Stick and Stone Farm in Ithaca, NY with Red Newt Cellars Winery and Bistro.
Wine and hors d’oeuvres reception with live music from the String Bean Stringband starts at 5pm with an optional farm tour to frolic in the fields and learn about one of the most successful CSA and wholesale farms in town.
At 6pm guests will enjoy a gourmet menu prepared by Executive Chef Brud Holland of Red Newt in a barn transformed into an elegant dining room. Every bite will feature food harvested from just steps away and will be perfectly paired with locally produced wine. Come savor the seasonal flavors of the Finger Lakes!