- salad greens (remembrance)
- sweet peppers (remembrance)
- tomatoes (remembrance & stick and stone)
- red ursa kale (stick and stone)
- delicata squash (stick and stone)
- potatoes (three stone farm)
- leeks (groundswell incubator farm)

ROTATING

- broccoli (remembrance)
- lettuce (stick and stone)

PICKUP YOUR PREORDERS FOR

organic
Roma Tomatoes
$30 / 25 pound box
cash or check made out to: Stick and Stone

organic
Red/Yellow Sweet Peppers (Remembrance)
$35 / half bushel = 10 pounds
cash or check made to: Remembrance Farm

easy to freeze and they hold up well
pickup this week 

organic
Red Ember Hot Peppers (Remembrance)
$35 / 5 pounds
cash or check made to: Remembrance Farm

Perfect for freezing and hot sauce making! Farmer Nathaniel uses these for their own hot sauce! He says they are medium heat and the most flavorful hot pepper he's found
pickup this week 

- yellow peaches (bittner singer)
- prune plums (bittner singer)

PICKUP YOUR PREORDERS FOR...

plums - $22/peck

peaches - on hold 'till next year... an abrupt end to the season at all of our partner orchards

POTATO LEEK SOUP

INGREDIENTS
3 tablespoons unsalted butter
2-3 leeks, white and light green parts only, roughly chopped (4-5 cups)
3 cloves garlic, peeled and smashed
2 pounds potatoes, peeled and roughly chopped into 1/2-inch pieces
7 cups low sodium chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme (upick)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving

INSTRUCTIONS
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

KALE SALAD with DELICATA SQUASH

INGREDIENTS
1 delicata squash, halved lengthwise and seeded, sliced into ½-inch half moons
1 small red onion, sliced into wedges
1 (15-ounce) can chickpeas, drained and rinsed
2 whole garlic cloves
½ T extra-virgin olive oil, plus more for drizzling
1 T fresh lemon juice
Sea salt and black pepper
about 6 leaves of kale, thinly sliced
1 apple, diced
¼ cup ea dried cranberries and pepitas mix ¼ cup tahini, 1 T apple cider vinegar, 1 t maple syrup, 3 T water, salt and pepper Preheat the oven to 400°F and oil 2 baking sheet. Assemble the delicata squash, red onion and garlic cloves (still in their paper) on one sheet and the chickpeas on the other. Toss with a drizzle of olive oil and several pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.
Make the tahini sauce: In a small bowl, combine the tahini, apple cider vinegar, maple syrup, water and pinches of salt and pepper and stir. If the sauce is too thick, stir in more water.
In a large mixing bowl, combine the ½ tablespoon of olive oil, lemon juice and a few pinches of salt and pepper. Peel the roasted garlic cloves and smush the softened garlic into the olive oil mixture. Add the kale and gently massage it until it’s lightly wilted and tender, mix in a drizzle of dressing. Add the roasted delicata squash, onions, chickpeas, apple, cranberries and pepitas. Season to taste and add more dressing if you like.

TOMATO & DELICATA GRATIN

INGREDIENTS
6 T butter, divided
2 medium red onions, thinly sliced
2 pounds delicata squash, cut in half lengthwise, seeds removed, then cut into ½ inch thick moons
1½ t salt
1¼ pound tomatoes, sliced thin
½ cup vegetable broth
½ cup all purpose flour
1¼ cup whole milk
1 T Dijon mustard
2 cups gruyere cheese, grated
2 T flat-leaf parsley (upick), chopped

INSTRUCTIONS
Preheat oven to 400F.
In a heavy bottomed skillet, melt 4 T butter over medium heat. Add onions and cook for about 2 minutes, until they start to soften. Add squash and ½ t salt. Cook until squash starts to brown, about 5 mins. Pour in stock, bring to a simmer, reduce heat and cook for about 5 more minutes.
Meanwhile, in a small saucepan, melt remaining 2 T of butter. Remove from heat and whisk in flour until a thick paste forms. Slowly add milk, whisking constantly. Return saucepan to heat and continue to whisk until mixture starts to thicken, about 3 mins. Remove from heat and stir in 1 teaspoon salt, Dijon mustard, and half of the cheese.
Transfer squash and onions to a 9 x 13 inch baking dish. Add tomatoes, tucking them around the squash and between layers, evenly spread throughout the baking dish. Pour sauce on top and use a wooden spoon to mix. Top gratin with remaining cheese and parsley.
Bake for 15 minutes until squash is soft and cooked through. Turn broiler on high and finish under the broiler for 5 minutes, so cheese starts to brown. Let cool for 10 minutes. Serve.