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ordering open for tomatoes, peaches, and Interbrook chicken $$PLAIN_TEXT_PREVIEW$$
this week’s Full Plate veggiessalad greens - remembrance sweet peppers - remembrance beets - remembrance cucumbers - remembrance & stick and stone tomatoes - red & heirloom - remembrance & stick and stone sweet corn - remembrance, stick and stone & sabol farm garlic - stick and stone potatoes - hill side farm
ROTATING ————————————— cilantro - remembrance parsley - remembrance basil - stick and stone summer squash - stick and stone eggplant - stick and stone cherry tomatoes - stick and stone
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crops are our best estimate & may change a bit after harvest. rotating means harvest will be enough for some, but not all locations this week; we’ll get each crop everywhere soon! salad greens rotate between field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
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Fruit Bowl this week‘jade’ white nectarines. jackman vineyards, ithaca yellow nectarines. bittner singer orchard, appleton ‘early moonbeam’ yellow watermelon. organic. stick and stone farm
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this week’s Remembrance cheesefresh mozzarella - perfectly pairs with a fresh tomato! Made fresh for each pickup day, best enjoyed within a day or two
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ROMA TOMATOES - $30/25lbs - organic - Stick and Stone Farm - pickup this week - good canned, frozen, roasted or made into soup or sauce to freeze
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10lb PITTED TART CHERRIES - $50/bucket - pickup this week, just a few up for grabs!
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PEACHES - $20/peck (10-12lbs) - from Beckens - ordering now open for pickup next week. orders placed last week available for pickup this week.
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INTERBROOK FARM CHICKEN - $6/lb (avg 4-6lbs/bird) - pickup next week, 8/25- 8/28
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Interbrook Farm pasture-raised chickens are are "day ranged," they have open space to range freely during the day, and are safely tucked away in their house at night. We pride ourselves on raising chickens that are fed a soy and corn-free organic grain, and spend their days eating grubs, grasshoppers and worms from diverse pastures that also feed cows and sheep. The end result is a meat that is tender, delicious and healthy. Bulk pricing is available for purchases over 10 birds.
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updates from the farm & friends…
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PAYMENT PLANNERS, PAYMENTS WERE DUE 8/15All payments are $120 ($56 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.
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THURSDAY NIGHTS @ PRESS BAYSurprise! One more Circus Culture performance will take place this Thursday at 5:30. Press Bay is also now hosting Thursday night music at 6pm at the back end of the Alley beside Lucky Hare. Music & pizza will continue through September!
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MARK YOUR CALENDARS - VAN NOBLE FARM, WEDS 8/25Our Farm to Food Truck Fundraisers return with Van Noble Farm cooking up food at Stick and Stone from 4:30-7. Picnic or Pickup style. Also featuring Backbone Farm beef burgers. Benefiting Healthy Food For All. All are welcome!
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WIDE AWAKE BAKERY ON BREAKNo bread share distribution this week or next, shares will resume 9/1-9/4
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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.
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Tomato Tartrecipe from memory, modify as needed. Here’s another recipe or two for reference
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1 batch of your favorite pie crust or puff pastry ~2lbs tomatoes, sliced 1/4lb ricotta, chevre or mozzarella (RF cheese share) 2-3 cloves garlic, minced small bunch parsley, minced small bunch basil, minced 2-3 T olive oil salt and pepper to taste
Line a greased pan with your choice of puff pastry (sheet pan) or pie crust (pie pan) Mix your minced herbs, garlic and olive oil together, then brush generously on crust. Next, layer cheese (if using). Finally, add a generous and full player of sliced tomatoes. Finish off with a light drizzle of oil and salt and pepper to taste on top. Bake at 375 for 35 minutes if using puff pastry or closer to 50 minutes for pie crust
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1 ear fresh corn 1/4 cup plus 1 tsp. extra-virgin olive oil Kosher salt and freshly ground black pepper 2 cups cherry tomatoes halved or diced heirloom tomatoes 1 red sweet pepper, cut into 1/4-inch dice 1/2 small onion, cut into 1/4-inch dice 1/2 cup chopped fresh basil or parsley 2 small cloves garlic, finely chopped 2 lbs potatoes, diced to 1/2” pieces 3 Tbs. red-wine vinegar
PREPARATION Position a rack in the center of the oven and heat the oven to 450°F. Put the corn and potatoes on a baking sheet. Drizzle with olive oil being sure to coat all the surfaces. Sprinkle with kosher salt and pepper. Roast, turning the cob/tossing the potatoes occasionally, until the corn kernels are light brown in a few spots and potatoes are tender, about 20-30 minutes. Set potatoes aside. Once corn is cool, cut the kernels from the cob. Mix onion, herbs, garlic. oil and vinegar together to make dressing Toss the potatoes, corn, tomatoes, and peppers, onion, basil, and garlic together. Add the dressing and toss again gently. Season with kosher salt and pepper to taste and serve immediately.
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More in-season inspiration…
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Use beets and a little garlic for beet hummus. Sweet peppers and cucumbers make great dipping vessels Save your beet greens! Use them in any recipe that calls for Swiss Chard Shared by Backbone Farm: slow cook a roast with onion, garlic, tomatoes and peppers - viola! Shredded beef tacos with fresh salsa, great topped with cilantro. Corn, potatoes, peppers, garlic and cilantro come together perfectly in corn chowder
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open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps! AT STICK AND STONE FARMBouquets ready to be made as always. Ground (husk) cherries, cherry tomatoes, tomatillos, okra and hot peppers galore! Seriously come grab some of these things!! Some are in the roadside garden, some behind the barn. And at the back edge of the behind the barn garden, elderberries are here! Fun greens and herbs carry on as always… parsley, cutting celery, and thai basil! Dill needs a bit of time to regrow. AT THE YOUTH FARM PROJECTCone grab some cherry tomatoes, tomatillos, okra and hot peppers, just be sure to get to eye level with the plants to see them all! All kinds of flowers, fun greens and herbs too! Basil is ready for some minimal harvesting in the field. Perennial herbs continue in front of the big greenhouse. REMINDER: No harvesting inside the high tunnel greenhouses or outside of the u-pick areas at either farm. Unsure what’s u-pick? Here’s a map of Stick and Stone and a map of the Youth Farm
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