Wood-Fired Pizza, Stonewell Farm, Fri. Oct. 9th & Sat. Oct. 10th, 2020

Hello Friends,We’re back with some old favorites and some new ones.  As always, please place your order one day in advance before 5 PM (even sooner if you like). Details below.

Authentic Wood-Fired Pizza from Stonewell Farm

Friday, Oct. 9th & Saturday Oct. 10th

5:00 PM – 8:00 PM

The 14″ Pizzas-To-Go  we’re offering this weekend are:

  • Bacon, caramelized onions, sauteed mushrooms, garlic, and a blend of 3 cheeses.    $18.00
  • Garlicky shrimp, sauteed zucchini, basil pesto, and mozzarella cheese. $18.00
  • Sauteed spinach, sauteed mushrooms, garlic with gorgonzola and mozzarella cheeses.   $18.00
  • Balsamic poached pears with gorgonzola and mozzarella blend.   $18.00 
  • Plain cheese; tomato sauce and mozzarella cheese.    $14.00

How to Order: Please place your order at least one day in advance, before 5:00 pm, (or earlier if you can) as this allows us to prepare enough fresh dough and toppings.

Call or text 860-810-8802 to place your order and specify when you would like your pizza to be ready for pick-up. Forms of payment include Venmo, Exact Cash or Check.

(Venmo acct. is Andrew-Pighills)

To maintain physical distancing, we will have a pick-up station that’s clearly marked. Stonewell Farm is located at 39 Beckwith Rd., Killingworth, CT 06419

Wood-Fired Pizza, Stonewell Farm, Fri. Oct. 2nd & Sat. Oct. 3rd, 2020

Hello Friends,
We’re back with some old favorites and some new ones.  As always, please place your order one day in advance before 5 PM (even sooner if you like). Details below.

Authentic Wood-Fired Pizza from Stonewell Farm

Friday, Oct. 2nd & Saturday Oct. 3rd

5:00 PM – 8:00 PM

The 14″ Pizzas-To-Go  we’re offering this weekend are:

  • Bacon, caramelized onions, sauteed mushrooms, garlic, and a blend of 3 cheeses.    $18.00
  • Grilled zucchini, basil pesto, garden tomatoes and mozzarella cheese. $18.00
  • Sauteed spinach, sauteed mushrooms, garlic with gorgonzola and mozzarella cheeses.   $18.00
  • Balsamic poached pears with gorgonzola and mozzarella blend.   $18.00 
  • Plain cheese; tomato sauce and mozzarella cheese.    $14.00

How to Order: Please place your order at least one day in advance, before 5:00 pm, (or earlier if you can) as this allows us to prepare enough fresh dough and toppings.

Call or text 860-810-8802 to place your order and specify when you would like your pizza to be ready for pick-up. Forms of payment include Venmo, Exact Cash or Check.

(Venmo acct. is Andrew-Pighills)

To maintain physical distancing, we will have a pick-up station that’s clearly marked. Stonewell Farm is located at 39 Beckwith Rd., Killingworth, CT 06419

Wood-Fired Pizza, Stonewell Farm, Fri. Sept.25th & Sat. Sept. 26th, 2020

Hello Friends,
We’re back with some old favorites and some new ones.  As always, please place your order one day in advance before 5 PM (even sooner if you like). Details below.

Authentic Wood-Fired Pizza from Stonewell Farm

Friday, Sept. 25th & Saturday Sept. 26th

5:00 PM – 8:00 PM

The 14″ Pizzas-To-Go  we’re offering this weekend are:

  • Bacon, caramelized onions, sauteed mushrooms, garlic, and a blend of 3 cheeses.    $18.00
  • Grilled zucchini, basil pesto, roasted peppers and mozzarella cheese. $18.00
  • Sauteed spinach, sauteed mushrooms, garlic with gorgonzola and parmesan cheeses.   $18.00
  • Balsamic poached apples with gorgonzola and mozzarella blend.   $18.00 
  • Plain cheese; tomato sauce and mozzarella cheese.    $14.00

How to Order: Please place your order at least one day in advance, before 5:00 pm, (or earlier if you can) as this allows us to prepare enough fresh dough and toppings.

Call or text 860-810-8802 to place your order and specify when you would like your pizza to be ready for pick-up. Forms of payment include Venmo, Exact Cash or Check.

(Venmo acct. is Andrew-Pighills)

To maintain physical distancing, we will have a pick-up station that’s clearly marked. Stonewell Farm is located at 39 Beckwith Rd., Killingworth, CT 06419

 

Wood-Fired Pizza, Stonewell Farm, Fri. Aug. 28th & Sat. Aug. 29th

Hello Friends,
We’re back, and so are some old favorites along with some new menu items.  As always, please place your order one day in advance before 5 PM (even sooner if you like). Details below.

Authentic Wood-Fired Pizza from Stonewell Farm

Friday, August 28th & Saturday August 29th

5:00 PM – 8:00 PM

The 14″ Pizzas-To-Go  we’re offering this weekend are:

  • Bacon, caramelized onions, sauteed mushrooms, garlic, and a blend of 3 cheeses.    $18.00
  • Poached apples with ricotta and gorgonzola cheeses.   $18.00
  • Garlicky shrimp, crushed tomatoes, basil and mozzarella cheese.   $18.00
  • Basil pesto, Kalamata olives, provolone and mozzarella cheese.   $18.00
  • Margherita; crushed tomatoes, basil and fresh mozzarella cheese. $16.00
  • Plain cheese; tomato sauce and mozzarella cheese.    $14.00

How to Order: Please place your order at least one day in advance, before 5:00 pm, (or earlier if you can) as this allows us to prepare enough fresh dough and toppings.

Call or text 860-810-8802 to place your order and specify when you would like your pizza to be ready for pick-up. Forms of payment include Venmo, Exact Cash or Check.

(Venmo acct. is Andrew-Pighills)

To maintain physical distancing, we will have a pick-up station that’s clearly marked. Stonewell Farm is located at 39 Beckwith Rd., Killingworth, CT 06419

Wood-Fired Pizza, Stonewell Farm, Fri. Aug. 14th & Sat. Aug 15th

Hello Friends,
The power is back, and so are some old favorites along with some new menu items.  As always, please place your order one day in advance before 5 PM  (even sooner if you like). Details below.

Authentic Wood-Fired Pizza from Stonewell Farm

Friday, August 14th & Saturday August 15th

5:00 PM – 8:00 PM

The 14″ Pizzas-To-Go  we’re offering this weekend are:

  • Bacon, caramelized onions, sauteed mushrooms, garlic, and a blend of 3 cheeses.    $18.00
  • Poached apples with ricotta and gorgonzola cheeses.   $18.00
  • Garlicky shrimp, crushed tomatoes, basil and mozzarella cheese.   $18.00
  • Sauteed spinach with garlic, Kalamata olives, provolone and mozzarella cheese.   $18.00
  • Margherita; crushed tomatoes, basil and fresh mozzarella cheese.   $16.00
  • Plain cheese; tomato sauce and mozzarella cheese.    $14.00

How to Order: Please place your order at least day in advance before 5:00 pm, ( or earlier if you can) as this allows us to prepare enough fresh dough and toppings.

Call or text 860-810-8802 to place your order and specify when you would like your pizza to be ready for pick-up. Forms of payment include Venmo, Exact Cash or Check.

(Venmo acct. is Andrew-Pighills)

To maintain physical distancing, we will have a pick-up station that’s clearly marked. Stonewell Farm is located at 39 Beckwith Rd., Killingworth, CT 06419

Wood-Fired Pizza from Stonewell Farm- Fri. July 3rd & Sat. July 4th

Three years ago we finished our stone, wood fired oven. Over the years numerous friends, neighbors and family have enjoyed the exceptional ‘pizza rustica’ that this authentic beehive oven produces and have suggested we make  our pizzas available to the wider public. And so, during this challenging time of physical and social distancing, we’re pleased to offer these pizzas to you, our neighbors

Authentic Wood-Fired Pizza from Stonewell Farm

Friday, July 3rd & Saturday July 4th

5:00 PM – 8:00 PM

New menu! We’ll be firing up the oven and preparing 14″ Pizzas-To-Go. The pizzas we’re offering this holiday weekend are:

Bacon, mushroom, spinach, garlic, ricotta, parmesan and romano.    $18.00    (No picture available)

Garlicky Chicken breast, basil pesto (from our garden) and a blend of three cheeses.    $18.00
(No Picture available)
Balsamic poached pears, gorgonzola, drizzled with our own honey.    $18.00   (No picture available)

Plain Cheese pizza with tomato sauce and mozzarella.     $14.00

Classic Margherita with crushed tomatoes, fresh mozzarella, basil and Parmesan  $16.00

How to Order: Please place your order a day in advance before 5:00 pm, this allows us to prepare enough fresh dough and toppings.

Call or text 860-810-8802 to place your order and specify when you would like your pizza to be ready for pick-up. Forms of payment include Venmo, Exact Cash or Check.

To maintain physical distancing, we will have a pick-up station that’s clearly marked. Stonewell Farm is located at 39 Beckwith Rd., Killingworth, CT 06419

How to Build a Stone Wall

The end of the final day of the workshop. Phew!

The end of the final day of the workshop. Phew!

If you live in a place where there are a lot of stone walls you’ve probably admired them. Dry stone walls are timeless, classic, and stand as testimonies to historic and cultural traditions that have been usurped by strip malls and housing developments that hollow us of a sense of place and belonging.   Perhaps you’ve thought about having some built on your property, or, if you have stone at your place, you’ve thought of building some yourself. If you’d like to know more about the history ,the dynamics and details of constructing dry stone walls, that is, walls without mortar, you couldn’t do better than to sign on for a workshop with Andrew Pighills.

Andrew will be teaching a week-end long, dry stone wall building workshop on Saturday and Sunday, April 28th and 29th at Stonewell Farm in Killingworth, Connecticut. For more information please contact me at: mb@mbeckerco.com and I will send you registration materials.

Wall Building Workshop; more Rock Stars

 

A new wave of rock stars
A new wave of rock stars

This past weekend we hosted another successful dry stone wall building workshop here at Stonewell Farm. The weather was perfect and the attendees were an amazing bunch. I’ve posted a photo album on the progress of the wall on Flickr. Here’s the link: https://www.flickr.com/photos/stonewell_farm/sets/72157652366188335/

Below is the final shot of the tired Rock Stars at the end of the day, before we cracked open a few well-deserved beers. Well done!

The end of the final day of the workshop. Phew!

The end of the final day of the workshop. Phew!

 

You Need a Garden Journal.

My preferred garden journal.

My preferred garden journal.

Anyone with a garden needs a garden journal. Why? Indulge me while I enumerate a few examples, in a Q & A format, of cocktail hour, garden observations that pose questions and present critical-ish thinking.

Questions/Observations:

  1. Hmm. I thought I’d put some peonies here but all I see is a huge catmint. How Odd.
  2. Geez, where did all these ugly orange daylilies come from?
  3. Wow, that catmint is *&^% huge. I must remember to divide it next year.
  4. I think that’s a weed but I’ll wait till it flowers to be sure.
  5. How great! These annuals that I put into this empty spot are glorious! I must remember that this space is reserved for iris divisions in the spring.
  6. This iris really needs to be divided. I wonder what color it is.
  7. Oh. That poor rose is really struggling there, getting swamped by the……………….I must remember to move it in the fall.

Answers/Observations:

  1. You DID put some peonies there. Three of them, fragrant ones, special ones, expensive ones, in early spring, when the ground was quite bare and there was no suggestion that the catmint would become Master of the Universe. You don’t remember? Hmmm.  Catmint is cheap; peonies aren’t. Fix this!
  2. Satan sent them.  Mark them with a 666 label, and move them to the Beelzebub Garden/Compost Pile in late fall or early spring.
  3. All the catmints will be HUGE, no matter where you put them. Lovely, yes, and the bees adore them. Commit to them. Treat them as the giant plants they will become, but not where they will shade out the other lovelies.
  4. It flowered. It’s a weed that’s now gone to seed, spreading its progeny throughout the garden. Next spring there will be a hundred of them. If you were clever enough to make a note of its leaf shape, you might have saved yourself a few hours of weeding next year.
  5. Oh sure! You’ll never remember that, and come next spring, you’ll be looking for locations for iris divisions and you’ll have long forgotten about this spot.
  6. Photos will answer that question. If you’d photographed the gardens you wouldn’t be perpetuating this hugely irritating,’ hit or miss’ garden design approach, which, by the way, you would never in a million years, permit for your clients!
  7. But, you won’t. Not without a garden journal ‘To-Do’ List, entitled Fall 2014. When fall begins to roll around, which is right around the corner, you’ll be busy harvesting winter squash and leeks, chopping and splitting wood, moving tender plants into the greenhouse, bringing in firewood, lifting dahlia tubers, cleaning out the henhouse,…forget it.

And this is why I recommend keeping a Garden Journal. I’m a Luddite, so I like to use one that I purchase from Lee Valley, which has a perpetual calender and allows for an index/table of contents to reference the numbered pages. Here, I can make journal entries with their correlative page numbers, which makes referencing information very simple. Of course you could use an electronic device to do this, and there’s probably even an app for garden journaling. The main objective here is to take control of your landscape and gardens, as much as one can do such a thing, so as to avoid disappointment next season. A Garden Journal is a wondrous thing! Over the years, when  questions arise over how things were performing in the garden in the past, I simply scroll through the entries and discover the answers. It’s great fun and hugely useful and enlightening! Gardeners!!!!  Get a garden journal going, if you don’t already have one, and you’ll be gratified to learn what you have control over and what you don’t. It’s a great thing to have.

Pesto

Pesto has always been a mainstay here. We process and freeze gallons of basil pesto in August.  When the frigid Persephone months of December, January, March, February arrive, we are warmed with woodfires and our dinners are perfumed with the promise of a future summer with abundant servings of linguine with pesto, washed down with Cotes du Rhone. Alas, Andrew’s diabetes diagnosis changes this, and we look for meals in which we can substitute the pasta. Not so hard, as it turns out. Pesto omelettes are delicious. Pesto mixed with greek yoghurt makes a nice sauce to braise chicken breasts in. Basmati rice is more diabetes friendly than brown rice (believe it or not), and so fried basmati rice with pesto and scrambled eggs makes a nice entree. Pesto, as a spread or dip, in lieu of mayonaisse, makes even a cucumber sandwich delicious. Similarly, pesto mixed with no-fat yoghurt, easily becomes the mortar for chicken salad, tuna salad, salmon salad, even egg salad.

For those without dietary restrictions, there’s still the classic. ( I will do this when Andrew is out of town, or asleep) ,linguine  dressed with pesto that’s been soothed and silkened with heavy cream (okay, or yoghurt……since there won’t be any cream in our pantry).

By the way, these days, I use toasted walnuts or almonds, in lieu of pine nuts.  I cannot justify the expense in regards to flavor.

My Pesto Recipe: Throw all of the following into the food processor.

3 cloves garlic

4 cups Basil leaves

3/4 cup extra virgin olive oil

1 tsp. sea salt

1 cup toasted nuts (walnuts, almonds, your choice)

3/4 cup Parmigiano-Reggiano cheese

 

Foodies will dissuade you from adding the cheese if you plan on freezing the goods. Follow your instinct. I, personally, notice no difference, and simply don’t have time to add another step of adding cheese after I’ve defrosted the pesto.  I’ve got stuff to do.