Wood-Fired Pizza, Stonewell Farm, Fri. Sept.18th & Sat. Sept. 19th, 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. 18th & Saturday Sept. 19th

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 chicken, artichoke hearts, Kalamata olives, garlic and mozzarella cheese. $18.00
  • Spinach, sauteed mushrooms, garlic with gorgonzola and parmesan cheeses.   $18.00
  • Margherita: fresh 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. 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 24th & Sat., July 25th

Hello Friends,
Some new menu items are being offered as fresh produce from our garden comes into season. This week, the garden is providing broccoli, basil and summer squash so we’ve incorporated these into some new pies. As always, please order at least a day in advance (even sooner if you like). Details below.

Authentic Wood-Fired Pizza from Stonewell Farm

Friday, July 24th & Saturday July 25th

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    (No picture available)
  • Homemade basil pesto (from our garden), summer squash and a blend of three cheeses.    $18.00   (No Picture available)
  • Steamed broccoli, crushed tomatoes, olives, basil and mozzarella cheese.   $18.00 (No picture available)
  • 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 17th & Sat., July 18th

Hello Friends,
Some new menu items are being offered as fresh produce from our garden comes into season. This week, the garden is providing spinach, broccoli, basil and zucchini so we’ve incorporated these into some new pies. As always, please order at least a day in advance (even sooner if you like). Details below.

Authentic Wood-Fired Pizza from Stonewell Farm

Friday, July 17th & Saturday July 18th

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    (No picture available)
  • Homemade basil pesto (from our garden), zucchini and a blend of three cheeses.    $18.00   (No Picture available)
  • Lightly sauteed fresh spinach, garlic, ricotta cheese and a blend of parmesan/romano cheese.    $18.00   (No picture available)
  • Steamed broccoli, crushed tomatoes, basil and mozzarella cheese.   $16.00 (No picture available)
  • 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

Wood-Fired Pizza from Stonewell Farm – Saturday, June 27th.

This weekend we’re firing up the beehive oven and preparing more pizzas only on  Saturday, June 27th. from 5:00 – 8:00 pm. We try to change the menu every weekend but some perennial favorites will be included.

Authentic Wood-Fired Pizza from Stonewell Farm

 Saturday only- June 27th

5:00 PM – 8:00 PM

We’ll be firing up the oven again and preparing 14″ Pizzas-To-Go.  Please scroll to the bottom for information on how to order. The pizzas we’re offering this Saturday are:

  • Bacon, caramelized onion, sauteed mushroom and a blend of three cheeses.    $18.00
  • Shrimp, Tuscan white bean puree, basil and a blend of pecorino and romano cheeses.    $18.00   (No Picture available)
  • Classic Margarita with crushed tomatoes, fresh mozzarella, basil and Parmesan  $16.00
  • Plain Cheese pizza with tomato sauce and mozzarella.     $14.00

Order by 5:00 pm Friday, 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. While you’re here, pick up a dozen of our beautiful, fresh free-range eggs, they’ll be at the pick-up station.

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

 

 

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.