We’ve certainly felt the delay of the cool, wet spring in our summer crops, but summer favorites are finally making their way into the barn: tomatoes! cukes! zukes! And more is on the horizon in coming weeks.

And there’s a mountain of gorgeous fruit rolling in for Fingerlakes Fruit Bowl too, lots of summertime sweetness going out into your kitchens this week!

Thanks for sharing in it all with us ♥

this week’s Remembrance cheese

• Baby Bear - a soft, camembert style cheese

• or choose - Feta - the crumbly salty classic - ltd availability, FCFS

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.

Grilled Zucchini Ribbons with White Beans and Pesto

or try Zucchini Noodles with Pesto from Smitten Kitchen

• 1 1/4 to 1 1/2 pounds zucchini or other summer squash

• Olive oil

• Coarse or kosher salt

• Freshly ground black pepper

• 1 lemon

• 1 3/4 cups (from 1 15-ounce can) small-to-medium-sized white beans, drained

• 1 garlic clove, peeled

• One bunch basil

• 1 to 2 tablespoons white wine vinegar

• Coarsely grated parmesan, to taste

PREPARATION

Prepare the zucchini: Trim ends and cut zucchini the long way into 1/4-inch strips. I use a mandoline for this, but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.

On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer zucchini back to platter and squeeze lemon juice over it.

Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.

Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste.

Finish with a light blanket of parmesan and eat whenever you’re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else.

More in-season inspiration…

• Cucumber, beet, onion, yogurt: Chilled Beet & Cucumber Soup

• Cukes, onion: Spicy Cucumber Salad

• Fennel, cucumber: Shaved Fennel Salad

• Fennel: crunchy Gochuchang Fennel

• Fennel bulbs are great roasted or sauteed! Use the fennel fronds as an herb in salads, dressings, marinades or added to your basil for pesto. More ideas here!

• Summer squash, basil, garlic: Creamy Spaghetti with Zucchini

• Beets, onion, yogurt: Vinegar Roasted Beets with Spring Onions & Yogurt

• Kale: Baked Kale Chips (4 Ways)

U-Pick Gardens

open 7 days/week during daylight hours for all Full Plate vegetable share members.

upick rules: not open to the public. no dogs. no picking in tunnels or big fields. please stay off farm equipment and do not block farm roads. kiddos should be supervised. take what you’ll use, but be mindful of those who come after you. see u-pick details & maps here!

AT STICK AND STONE FARM

Reminder: No picking in the high tunnels or outside of the designated upick fields.

Perennial Garden: herbs continue! Think oregano, garlic chives, thyme, etc.

Creekside Garden: Basil is ready for picking and some flowers too!

Roadside Garden: a smattering of snow peas and snap peas

AT THREE SWALLOWS (formerly Youth Farm)

Basil is looking nice and the first flowers are ready too!

PRESS BAY COURT

here too… basil and flowers :)