Summer transitions are upon us! As early season greens & roots dwindle, and ‘zukes & ‘cukes roll in steadily, we give a warm welcome to the very first tomatoes trickling in. Starting off slow as always, we look forward to more abundance of summertime delicacies over the coming weeks; green beans, eggplant, peppers and other favorites will be coming in before we know it!

this week’s veggies

• lettuce - remembrance

• carrots - remembrance

• basil - remembrance

• tomatoes - remembrance & stick and stone

• celery - remembrance & stick and stone

• cucumbers - rotating picklers and slicers- remembrance & stick and stone

• summer squash - stick and stone

• green cabbage - stick and stone

• onions - variety: ailsa craig - stick and stone

ROTATING —————————————

• salad greens* - remembrance

• broccoli - remembrance

• rainbow chard - stick and stone

this week’s fruit bowl

• sweet cherries - bittner singer orchard

• apricots - bittner singer orchard

• raspberries - hurd orchard*

  *weather dependent, if rains prevent harvesting the more fragile raspberries some sites may get blueberries

this week’s Remembrance cheese

• Fresh Press - a queso fresco style cheese

• OR - Feta - the crumbly, salty classic

preorder and pickup

SWEET CHERRIES

for pickup THIS WEEK, 7/19-7/22 - from Bittner Singer

FRESH TART CHERRIES (WITH PITS)

for pickup THIS WEEK, 7/19-7/22 - from Bittner Singer (limited availability)

PITTED TART CHERRIES

for pickup EARLY AUGUST, 8/2-8/5 - from Bittner Singer

Order deadline to be included in the pitting is THIS SATURDAY 7/22

updates from the farm & friends…

PAYMENT PLANNERS, PAYMENTS WERE DUE 7/15

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.

FREE CIRCUS PERFORMANCE AT PRESS BAY

Circus Culture returns to the Press Bay Backlot with free circus performances starting at 6:30pm! All ages are welcome to attend, feel free to bring a folding chair or not. Rain date location will be inside Circus Culture’s space.

HFFA SEEKING VOLUNTEERS THIS THURS 7/20

Healthy Food For All is seeking support for a fundraising dinner this Thursday. Volunteers will get to enjoy some tasty food too! Email HFFA if interested.

HARVEST PAIRING FUNDRAISER FOR HFFA

7/30/23, 3-5pm at Remembrance Farm - Enjoy an afternoon wine and cheese pairing featuring our own cheeses and other culinary delights handcrafted by chefs Jen & Stan of Just A Taste, alongside wine pairings from Damiani. 100% of the nights profits will benefit Healthy Food For All, helping feed our neighbors through the coming winter. Space limited, get tickets today!

FARM TO FOOD TRUCK FUNDRAISER NEXT WEEK

7/26/23, 4-7pm at Stick & Stone - We’re looking forward to welcoming our farmer’s market friends from Silver Spoon at our farm next week during CSA pickup! A portion of the nights proceeds will benefit Healthy Food For All. All are welcome, open to the public.

on our plates…

Please 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.

Cook as a Cuke Kvass by Sara May

• 2 large cucumbers

• 2-3 carrots

• The peel of 1 lime, with no pith

• 1 teaspoon finely grated fresh ginger

• 1 teaspoon coriander seeds

• 1 teaspoon salt (optional)

• 3 quarts filtered water

DIRECTIONS: (Yield ~3qts)

1. Wash the cucumbers and carrots thoroughly and slice them into 1” rounds. When peeling the lime, avoid the white pith as it will impart an unpleasantly bitter aftertaste.

2. Place the sliced cucumbers, carrots, lime peel, grated ginger, coriander seeds and salt in a 1 gallon jar and pour the filtered water in until the jar is full up to 2 inches below the rim.

3. Place a clean kitchen towel over the top of the jar and secure with a rubber band. Leave to ferment at room temperature for 2-5 days, swirling the jar gently every day to prevent surface molds from accumulating. 

4. Once the kvass tastes sufficiently flavorful and acidic, strain the liquid into a clear jar and chill before drinking. 

Summer Slaw

• 1 small cucumber, peeled and julienned

• 1 medium carrot, peeled and julienned

• 2 cups shredded green cabbage

• 1 cup shredded red cabbage

• Salt and pepper

• 2 teaspoons peeled and grated ginger

• Juice of 1 large lime

• optional additions: a splash of cider vinegar, diced mango, and/or sesame seeds

PREPARATION: Put the cucumber, carrot and cabbage in a large bowl. Season with salt and pepper and toss well. Add the ginger and lime juice, then toss again. Let the vegetables marinate for at least 10 minutes.

More in-season inspiration…

• Don’t toss the carrot tops! Make carrot top pesto

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

• Summer squash: Lemony Summer Squash Orecchiette

• Cukes, basil u-pick herbs: chives, mint, parsley: Burrata w/ Herb Oil & Cucumber

• Cucumber, u-pick mint: Cucumber, Mint & Apple Granita

• Onions, remembrance yogurt: Indian Onion Fritters

• Celery: Chicken Salad or Waldorf Salad

U-Pick Gardens

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

AT STICK AND STONE FARM

Perennial garden: herbs like oregano, mint, and chives will continue onward.

Roadside Garden: basil is looking beautiful—weed as you go!

Creekside Garden: cutting flowers! And herbs like thai basil and parsley

AT THE YOUTH FARM PROJECT

note: the YFP garden is surrounded by electric fence. Safely open the fence by holding the plastic handle and unhooking it, just be sure to close it behind you too

This year the Youth Farm’s crops are the field closest to the parking lot—don’t pick those! Keep on going and you’ll find our u-pick in the second field—look for the wooden signs, you’ll find cutting flowers and some basil for light harvest, possibly some parsley too. Perennials like sage, chives, thyme and more carry on steadily