Wishing Stone Farm

forestfeast: I recently had a dream assignment for Edible San...

Tue, 05 Feb 2013 10:39:00 -0500

I recently had a dream assignment for Edible San Francisco Magazine in which I followed one ingredient literally from farm to table in a single afternoon! I took a dreamy drive up the coast to Bolinas, CA, where I met farmer Annabelle Lenderink. She picked a head of puntarella she’d grown and gave it to me to deliver Rich Table in San Francisco. While I waited, chef Evan Rich made a delicious spaghetti dish using the hearts of the puntarella (click here for the recipe). The spread you see above is published in the current issue of the magazine. Click here for details on how to pick up a copy.

foodopia: mushroom and greens toast with poached egg: recipe...

Thu, 30 Aug 2012 18:38:16 -0400

foodopia:

mushroom and greens toast with poached egg: recipe here

americastestkitchen: Best of the Best, Day Five: Ultimate...

Mon, 13 Aug 2012 18:44:02 -0400

americastestkitchen:

Best of the Best, Day Five: Ultimate Banana Bread

In honor of the Olympics, we’ll be sharing the keys to one of our gold-medal worthy recipes each day this week. Get the recipe for our Ultimate Banana Bread.

Newsletter: August 3, 2012 - Greetings from the Farm

Fri, 03 Aug 2012 13:12:37 -0400

Newsletter: August 3, 2012 - Greetings from the Farm:

A big sigh of relief here as we have received two separate soaking rains to ease our drought weary fields. Lets keep that trend going please! Hard to believe it is already August…

americastestkitchen: Really Good Italian Bread Salad When it...

Tue, 31 Jul 2012 13:28:25 -0400

americastestkitchen:

Really Good Italian Bread Salad

When it comes to panzanella, the line between moist bread and soggy mush is very thin. This summer, we wanted to aim higher. Besides using ripe tomatoes—nothing but farmers’ market-quality would do—we got the bread just right: a thick-crusted loaf moderately soaked (not drenched) with a bright vinaigrette.

(via Cell Phone As Farm Tool: Mobile Payments Are Changing The...

Tue, 31 Jul 2012 13:17:42 -0400

(via Cell Phone As Farm Tool: Mobile Payments Are Changing The Lives Of African Farmers | Co.Exist: World changing ideas and innovation)

forestfeast: I was so happy to have this recipe featured...

Tue, 31 Jul 2012 13:15:24 -0400

forestfeast:

I was so happy to have this recipe featured yesterday on a website I love, A Cup of Jo, as “The Best Peach Tart You’ll Ever Have”!. This peach tart (technically a galette) is simple, pretty and delicious! Just roll out one store bought pie crust (or make your own, if you fancy). I used the kind that comes rolled in the long red Pillsbury box in the refrigerated section. Spread a thin layer of ricotta cheese over the dough, leaving about a 1 inch border. Sprinkle the ricotta with a bit of cinnamon and sugar, then layer thinly sliced peaches over the cheese. Fold and pinch the corners over to make a little crust, then bake for 20 minutes or so on a cookie sheet at 350 degrees until browned. Before serving, I like to drizzle a little good olive oil and add a pinch of coarse sea salt to each slice.

You’ll need: 1 (pre-made) crust, 2 to 3 peaches (no need to peel), 1 small tub ricotta, cinnamon, sugar, olive oil, sea salt. Bon appetit!

by Erin Gleeson for The Forest Feast

forestfeast: I was so happy to get nectarines, plums and...

Thu, 19 Jul 2012 21:17:16 -0400

forestfeast:

I was so happy to get nectarines, plums and apricots in the CSA box this week. This is a quick and easy summer dessert- it also works great on the grill if you’re BBQing. When you broil these fruits, all the juices come out and they soften slightly. Sprinkling a bit of sugar before you pop them in the oven adds a carmely coating. Broilers are different, so watch closely and take them out right when they start to blister a bit. As for the cinnamon cream, you can make your own whipped cream, but I used store bought. Cool whip, greek yogurt, creme fraiche or ice cream also work!

By Erin Gleeson for The Forest Feast

americastestkitchen: Secrets to Making Berry Scones Scones...

Sun, 08 Jul 2012 12:44:43 -0400

americastestkitchen:

Secrets to Making Berry Scones

Scones are usually as dry as British humor. It’s time to lighten up. Get the step-by-step instructions.

(via The Story of an Egg | The Lexicon of Sustainability | PBS...

Wed, 16 May 2012 10:56:59 -0400

Watch The Story of an Egg on PBS. See more from The Lexicon of Sustainability.

(via The Story of an Egg | The Lexicon of Sustainability | PBS Food)

“David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage free,” “free range,” and “pasture raised” so that consumers can make informed decisions when they go to their local supermarket.”

drawnbutter: Spring Greens I have made it a habit to buy fresh...

Thu, 19 Apr 2012 10:42:59 -0400

drawnbutter:

Spring Greens

I have made it a habit to buy fresh & local vegetables from the farmers’ market near me. One of the things I’ve been loving is all the late winter/early spring greens that have been around.

Here are suggestions of different ways to cook some different varieties. There’s no reason you can’t mix and match, though! Experiment and see what you like. In general, if the greens are shaped similarly, they will cook similarly. Don’t be afraid to try something new!

forestfeast: Red Roasted Carrots Combine a couple pinches (or a...

Wed, 18 Apr 2012 10:11:25 -0400

forestfeast:

Red Roasted Carrots

Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm!

Photos and illustrations by Erin Gleeson

(via The Worst Farm Bill Ever? | Mother Jones) “At a time...

Wed, 11 Apr 2012 10:51:16 -0400

(via The Worst Farm Bill Ever? | Mother Jones)

“At a time when the public is increasingly demanding a more sustainable and healthy food production system, Congress is in the process of enshrining agribusiness as usual—pinching the pennies that go to sustainable food programs while propping up destructive agriculture tailored to the profit needs of agrichemical companies”

2011 CSA Newsletter - Issue 10

Sat, 22 Oct 2011 17:46:13 -0400

2011 CSA Newsletter - Issue 10:

This up coming week is the last full week of our 2011 summer/fall 20 week season. We have harvested, loaded the truck and attended (by the end of next week) 127 Markets! We are very grateful to all who have attended these markets both CSA Members and walk-ins!

2011 CSA Newsletter - Issue 9

Thu, 06 Oct 2011 21:12:01 -0400

2011 CSA Newsletter - Issue 9:

We have lots of beautiful produce still to be harvested in the fields. Don’t miss our fresh ginger which made it’s way to market this week, did you know it freezes beautifully whole! The Brussels Sprouts are waiting for a few more cold nights to sweeten up, but the cauliflower and broccoli are tasting awesome!

Wishing Stone Farm - Winter CSA 2011

Thu, 29 Sep 2011 18:12:59 -0400

This winter Wishing Stone Farm is offering a CSA Winter Share program in three locations in Rhode Island. They will be in Barrington, Providence and Little Compton. The program will start in November and go to the end of March with pickups occurring every other week. Along with our fresh organic produce, there will be a Bread Share, a Meat Share and a Babbette’s Feast Specialties Share. Please follow the link to our website for more information: http://bit.ly/rijzIr

The bee’s knees: DIY honey craze sweeps New York | Grist

Fri, 23 Sep 2011 19:48:06 -0400

The bee’s knees: DIY honey craze sweeps New York | Grist:

“There’s a revolution taking place in Brooklyn and in cities all across the U.S.,” says amateur beekeeper Ross Brown. “People want a stronger, more immediate connection to their surroundings, and many are turning back to the land, even if that ‘land’ is in containers on fire escapes.”

2011 CSA Newsletter - Issue 8

Wed, 21 Sep 2011 13:22:12 -0400

2011 CSA Newsletter - Issue 8

Making Food Seriously Local - NYTimes.com

Mon, 19 Sep 2011 15:45:03 -0400

Making Food Seriously Local - NYTimes.com:

FARM:shop in East London is an ambitious experiment in how we feed ourselves and how we use space.

Besides the Shaw Rd pickup, where and when are the other pick up locations? Gail

Thu, 15 Sep 2011 17:45:25 -0400

The following is a list of the farmers’ markets we attend:

The Hope Street Farmers Market is on Saturday 9 AM to 12:30 PM and on Wednesday 3:30 to 6:00 PM from June 4th to October 29th. Location is in the northern end of Lippitt Park on the corner of Hope Street and Blackstone Boulevard.

The Barrington Farmers Market is on Tuesday from June 14th to October 25th. Location is in the parking lot of Ace Hardware Store on the corner of County Road and Rumstick Road. Hours of operation are from 3-6 PM.

The Little Compton Farmers Market is on Saturday 10 AM to 4 PM and Tuesday 3 to 6 PM from June 14th to October 29th. Location is at our farm at 25 Shaw Road.