there may not be many of them, but they seem extra tasty this year! Our very own organic strawberries trickling into veggie shares over the next week or two

Plus another chance to pre-order flats of berries from our friends at Reeves in Baldwinsville. Get those berries and enjoy this sweet, fleeting and extra precious berry season!

this week’s fruit bowl

• strawberries - reeves, baldwinsville

this week’s Remembrance cheese

• CHEESE OF THE WEEK - Everyday Jack - a creamy mild flavored cheese, it will find a welcome home in just about any place cheese wants to be :)

• OR - Feta - the crumbly, salty classic

preorder and pickup

STRAWBERRIES

reeves farm, baldwinsville - for pickup this week 6/21-6/24

updates from the farm & friends…

FARM TO FOOD TRUCK FUNDRAISER NEXT WEDS, 6/28

Van Noble Farm is bringing their delicious eats right to our farm next week during CSA pickup! A portion of the nights proceeds will benefit Healthy Food For All. 6/28, 4-7pm at Stick & Stone. All are welcome, open to the public.

YOUTH FARM PROJECT WORK PARTY THIS SAT, 6/24

Volunteer Work Parties are held monthly from 10:00 am - 1:00 pm, perfectly paired with CSA pickup! Lend a helping hand and chat with Joe about soil health! Please register by emailing Joseph at jpa28@cornell.edu ​

PAYMENT PLANNERS, FIRST PAYMENTS WERE DUE 6/15

All payments are $120 ($59 for HFFA members). Pay online here, pay via cash or check (to Full Plate Farms, PO Box 6898, Ithaca, NY 14851 or brought to your free choice pickup) or pay via EBT at GreenStar and send us a copy of your receipt. Find more payment plan info here.

RETURN YOUR BOXES, JARS, ETC

Please remember to save and return your reusable packaging to your pickup site weekly! This means waxed veggie boxes, blue fiber pints & quarts and/or (clean!) glass yogurt and milk jars. Thank you!

on our plates…

share what you’ve been cooking! We’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

Pesto - all the ways!

this recipe is flexible - try different greens & herbs, different nuts and seeds, and reinvent through the seasons with seasonal greens and u-pick herbs!

• 1/4 cup nuts (pine nuts, walnuts, cashews - you choose!)*

• 1 cup greens or herbs (basil, kale, parsley, cilantro, arugula or a mix!)

• 2 garlic scapes or 2 cloves garlic (more or less to your level of garlic love)

• Juice and zest of 1/2 lemon

• 1/2 teaspoon salt

• 1/4 to 1/2 cup olive oil (for desired consistency)

• 1/4 cup grated Parmesan cheese or nutritional yeast (optional)

Combine the greens, nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the cheese.

*try soaking nuts in water for 1 hr for creamy pesto. drain water off before combining

Beet Pate

an adaptation of Georgian beet pkhali and a favorite in Molly’s house!

3-4 large beets
1 C walnuts
2-3 cloves garlic or garlic scapes
half bunch cilantro or parsley
extra virgin olive oil - 1 tbsp if you're modest, but if you've got the good stuff it'll only add to the flavor.
salt and pepper to taste
optional: scoop of yogurt or fromage blanc to make it creamy

PREPARATION
1. rub the beets in a small amount of olive oil, wrap up in foil, and roast them until they're easily poked by a fork, about 40 min. Usually I do about 400 but the beauty of roasting veggies is that you can experiment! You can throw in the garlic if you like it roasted! Maybe just 10-15 min.
2. Lightly toast the walnuts on the stove
3. Let the roasted beets cool. Peel them and cut ends, and cut beets into chunks
4. Put everything in a food processor! You can add the olive oil slowly so it helps coat everything. process! Eat with crackers, or honestly just with a spoon while you hover over your food processor.

More in-season inspiration…

• You know what they say… a salad a day to use up the CSA… er... something like that ;) but seriously! A side salad with your meals is a great way to breeze through the abundant June greens. A bed of salad greens or kale, a sprinkling of fresh herbs for flavor, topped with a smattering of shredded or sliced roots (turnips, radishes, beets, carrots); fresh and delicious!

• Hakurei Turnips are mild, sweet and delicious eaten raw. Add them to a salad or eat them like an apple!

• Carrots, herbs: Roasted Carrots with Zaatar, Olives, and Feta

• Swiss Chard/Beet Greens: Chard Dolmas or Chard Pancakes

• Garlic Scapes can always be subbed for garlic, the possibilities are limitless :)

• Garlic scapes, parsley, basil, cilantro: Herb Rice with all the fixins’

• Kale: Baked Kale Chips (4 Ways)

• Kale, Scallions, Garlic Scapes: Burnt Green Onion Dip with Curly Kale

• Don’t forget: more recipe ideas always available on our website here

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!

AT THE YOUTH FARM PROJECT

Perennial herbs like sage, mint, and chives are ready to pick in front of the greenhouse. Main garden coming soon, but not just yet ;)