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. 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

Caponata – Queen of Condiments

Caponata that's been canned and processed in a pressure canner.

Caponata that’s been canned and processed in a pressure canner.

There’s that magical moment during the gardening season when the eggplants, onions, celery, peppers and tomatoes are ready for harvesting all at the same time and that’s the time to make Caponata, the exquisite Sicilian concoction that enlivens the palate with the rich flavors of late summer vegetables and the ‘agrodolce’ sparkle of vinegar, olives, capers and herbs.  Most of the ingredients come from my garden, however, this queen of condiments cannot be prepared without copious amounts of good olive oil, and, of course, the capers and olives. The real skill here is time, lots and lots of time. The dice of the eggplant must be  1/2″ to 3/4″. The eggplant must be salted and left to weep its water content for a few hours, and then wrung tightly in a towel to squeeze out every last drop of moisture. (It’s best to have two people do this), and when it’s fried, it must be evenly brown. Not burnt, not just golden, but BROWN.  The celery and peppers ( not all recipes include peppers) must be fried till they are almost brown. The onions must be brown, not golden, not wilted, BROWN. The tomatoes must be peeled and rid of their seeds. The whole process takes many hours, 6 at the minimum. The olive oil must be top quality, the capers and olives as well. The vinegar, well,  after all this work, why not use a good quality balsamic vinegar? I hedge my bets, using our own apple cider vinegar to ensure adequate acid when preparing the tomato sauce component, and then finish it off with a large dose of rich balsamic vinegar for flavor and color. Salt? A dear friend brought back some wonderful Sel de Guerantes which adds another layer of richness, but any old salt will do (you might not even need it since the eggplant’s been salted).

We preserve our Caponata by processing it in a pressure canner (25 minutes at 5 lbs. pressure), as this is really the only guaranteed safe way to preserve it.  (You could try the boiling water bath method but this is not recommended. If you decide to risk this, I suggest you double the amount of vinegar to ensure a higher acidity level).

Recipe. I follow the late Leslie Land’s recipe, which I’ve linked below. I alter the recipe somewhat by adding a dash of cinnamon, green bell peppers and sometimes raisins.

http://leslieland.com/2008/09/choosing-good-eggplants-and-making-them-into-caponata-the-ultimate-vegetable-preserve/

If you try making this let me know how it turns out. Cheers.

Pizza Pop-Up Dinners at Stonewell Farm – Sept. 16th, 17th & 18th, 2016

Three Pop-Up Dinner Events at Stonewell Farm in Killingworth, Connecticut

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This just might be the highlight of the season as we head into Fall.  Chef Paul Barron and Weekend Kitchen team up with Stonewell Farm to host 3 evenings of farm-to-table dining that make for a memorable event. Gather some friends and enjoy delicious food featuring artisanal pizzas prepared in Stonewell Farm’s wood-fired oven, with wine pairings, and live acoustic guitar in a setting that will take your breath away. Your hosts, Andrew Pighills and Michelle Becker are award-winning garden designers and  will provide tours of the extensive gardens including perennial borders, an espaliered orchard and the organic kitchen and herb gardens from which much of your meal will be sourced.

Dates:

Friday, September 16th 2016,               6:00 pm

Saturday, September 17th, 2016          5:30 pm

Sunday, September 18th, 2016             5:30 pm

Cost:

$75.00 per person

The prix-fixe menu includes appetizers, organic salad from Stonewell Farm, unlimited artisanal wood-fired pizzas highlighting locally sourced ingredients with a glass of wine accompaniment, and a dessert made with local, seasonal fruits. To cap it off, the evening will conclude with a bonfire in the stone firepit (so bring your best ghost stories).

Guests are encouraged to BYOB.

Reservations:

To book a reservation, contact:

9/16, 17 &18 Wood fired Pizza Pop-Up Dinner with Chef Paul Barron

 

 

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!

 

Another Linnet #99 Tunic

A sleeveless, tunic length version of the Linnet #99 pattern.

A sleeveless, tunic length version of the Linnet #99 pattern.

I’ve made another version of the Linnet Dress #99. Since I’m not much of a dress person, I crafted another tunic version, this one somewhat shorter than the last one, and without sleeves, so it can be worn as a layering garment with shirts, turtlenecks and leggings. I had some remnants of heavy weight linen that I’d dyed for another project knocking around and so that’s what I used, and decided that the contrasting shade of the selvage was something that I liked so I chose to incorporate it into the design. I’m pleased with this project. This is exactly the sort of basic wardrobe garment that I needed and that prompted my wardrobe sewing adventure in the first place. The simplicity of the pattern lends itself to seemingly endless variations. This is a four pleat version, two in front and two in back, but I’m working on a 10 pleat version with long sleeves in an indigo dyed linen. My linen supply has run dry but I intend to make more of these, one in silk and a couple in some  cotton Provencale prints that I have in my fabric stash. With Spring nowhere in sight, I think I might still have enough time to crank out a few more before gardening season is upon us.

Tunic #1: Linnet Dress Pattern #99

The pattern was altered to tunic length.

The pattern was altered to tunic length.

picture of linen tunic sewn with a Linnet Sewing pattern

Detail of inverted front pleats at waistline.

Here is the completed garment, using Linnet Dress pattern No. 99, adapted to a tunic length. For such a seemingly simple garment, there’s been quite a learning curve, taking three times longer than I’d expected it to. (And I thought I’d be whipping these things out at a rate of one a day, passing the snowy, winter days, populating my wardrobe with a dozen lovely, well-made, linen tunics in gorgeous colors all hand-dyed by me, and in time to host garden parties this summer). Uhhhh. Time to re-think that one and set more modest goals, I suppose.

I’ve learned a lot from making this garment, and have a much greater respect for even poorly made garments, like this one, for instance.

I altered the pattern somewhat, eliminating the original shawl collar, which ended up looking rather matronly, and shortened the whole thing to tunic length. The next one I make will be for fall and winter, and the plan is to line it for extra warmth and opacity.

We’ll see how that goes. YouTube tutors seem to make entire garments come together, perfectly and professionally in 7.28 minutes, so…….anything is possible..

Japanese Sewing Patterns-Part II

Linnet sewing pattern fresh out of the airmail envelope.

Linnet sewing pattern fresh out of the airmail envelope.

Hmmm. Operation Japanese Sewing patterns isn’t going as swimmingly as I’d expected. Out of the envelope, what I loved about the uncluttered, clean, minimalist patterns has become a baneful sewing adventure. All that previously admired open space means there’s very little information to guide one in the construction/assembly process; no notches for matching seams, no markings for tailor tacks, no seam allowances.  Very minimal, indeed. I guess the Linnet people expect a more practiced sewist to be using their patterns. The written instructions that accompany the patterns are, at first glance, thorough enough, until you actually try following them. They’ve made a good effort but there’s just not enough direction for a beginning sewist, despite the simplicity of the garment silhouettes themselves.

Sigh. Well, on the bright side of things, I’m glad I’m not using wildly expensive or irreplaceable fabric, and, although I hadn’t really planned on any hand sewing, there is some of that involved, and thanks to YouTube and some generous and skillful tailors-sharers, I’m learning some great hand sewing techniques that I’d never known about.  I’m also keeping careful notes on the difficulties I encounter and how I’m resolving them so that I don’t have to tread this thorny path again. Lesson #1: Don’t try to adapt our measurement system of inches to metric. Just use the metric system. ( Weren’t we Americans supposed to have converted to the metric system sometime in the seventies of the last century? What happened with that perfectly reasonable idea?)

I’ve started this project with an off-white linen, and sewing linen is somewhat more challenging than the more tightly woven cotton fabrics. The next garment will be a cotton print. But while I’m on the subject, let me say something more about the garment I’m working on; Linnet Dress/Tunic #99. The good news is that there’s very little discernible difference between the ‘right-side’ and the ‘wrong-side’ of the off-white linen fabric that I’m using. That also happens to be the bad news as well. Lacking tailor’s marks or notches, it’s hard to tell what goes where and how in the construction. I’ve taken to sticking blue tape onto the fabric patterns pieces and writing RS (Right Side) and WS (Wrong Side) to keep myself sane-ish.

The first garment ought to be completed by tomorrow, and I’ll post the results here.

 

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.