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$$PLAIN_TEXT_PREVIEW$$
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Some of the beauty in the u-pick at Stick and Stone this week. More u-pick info and maps available at the bottom of the newsletter and on the website here Welcome to our 18 week CSA members! We’re so grateful for your support and look forward to feeding you for the coming months. Reminder of the weekly pickup times: Wednesday 3-7 at Stick and Stone Thursday 3-7 at Press Bay Friday 4-6 at Salt Point Brewing Saturday 10-1 at the Youth Farm If you’re picking up a boxed share on Thursday, find your pickup details here!
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this week’s veggiessalad greens* - remembrance carrots - remembrance fennel - remembrance cucumbers - remembrance & stick and stone lettuce - stick and stone endive - stick and stone summer squash - stick and stone fresh garlic - stick and stone onions - stick and stone
ROTATING ————————————- broccoli - remembrance cilantro - remembrance tomatoes(!) - stick and stone & remembrance basil - stick and stone eggplant - stick and stone swiss chard - 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 btwn field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
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this week’s Remembrance cheese
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FRESH SWEET CHERRIES - pickup this week, 7/13-7/16 - Bittner Singer Orchard
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FRESH TART CHERRIES (with pits) - pickup NEXT WEEK, 7/20-7/23 - Bittner Singer
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PITTED TART CHERRIES (no pits) - pickup EARLY AUGUST, 8/3-8/6 (Order deadline Friday 7/15 to be included in the pitting) - Bittner Singer
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FETA, FROMAGE BLANC, YOGURT - organic! from Remembrance Farm - now available for pre-order. Orders placed today will be filled next week.
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updates from the farm & friends…
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ORDER MERCH FROM HEALTHY FOOD FOR ALLHealthy Food For All is selling Vegetable ID Card booklets ($15) and Canvas Totes ($10). Both great tools for collecting and enjoying/getting to know your share—and they benefit a great cause supporting access to nourishing food right here in our community and at our farms. ORDER HERE PAYMENT PLANNERS, PAYMENTS DUE 7/15All 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.
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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.
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Zucchini Bread Waffles by Sara MayDIETARY INFO: vegetarian: contains gluten, dairy, eggs and nuts.
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After receiving a waffle iron for Christmas a few years ago, I’ve been on a quest to waffle all of my favorite baked goods, and zucchini bread waffles are hands-down my favorite experiment. A few ingredient notes: regular (non-Greek) yogurt should be used here, as strained yogurt makes the batter too thick. Remembrance Farms yogurt is perfect for this recipe! If you’re allergic to nuts, toasted sunflower seeds make a great substitute for walnuts. |
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INGREDIENTS (makes 4) 1 medium (about 7-8 ounces) zucchini or summer squash ½ teaspoon kosher salt, divided ¾ cup all-purpose flour ¼ cup whole wheat flour 1 ½ teaspoons baking powder 1 teaspoon cinnamon 1 tablespoon light brown sugar 1 cup plain Remembrance Farms yogurt 3 tablespoons vegetable oil 1 large egg ½ cup chopped walnuts, divided Fresh mint (u-pick), for garnish (optional but delightful!) Butter, maple syrup and powdered sugar, for serving (optional but highly recommended!)
DIRECTIONS: Grate zucchini using the large holes on a box grater. Stir ¼ teaspoon kosher salt into the grated zucchini and place in a strainer set over a bowl while you assemble the remaining ingredients. Preheat waffle iron and turn the oven on to 250 degrees Fahrenheit, placing a sheet tray on the upper rack of the oven. In a large bowl, whisk together ¼ teaspoon kosher salt, flours, baking powder and cinnamon. In a medium bowl, whisk together sugar, yogurt, vegetable oil and egg until completely smooth. Wring out zucchini by placing it in a clean dish towel and squeezing tightly over the sink, squeezing out as much water as you can. We’re looking for the zucchini to be as dry as possible here, so really give it a good wringing! Stir the shredded zucchini into the bowl with the wet ingredients, and then pour the wet mixture into the dry mixture, mixing until completely homogeneous. Fold in ¼ cup chopped walnuts. The batter should be just a little thicker than pancake batter, but if it seems too stiff, thin it with a little water or milk. Pour ½ cup batter onto the center of the lower grid of the waffle iron and spread evenly using a heat-proof spatula. Close the cover of the waffle maker and cook until golden brown. Place cooked waffles in oven to keep warm. Serve waffles topped with salted butter, maple syrup or powdered sugar (or all three!). Garnish with remaining ¼ cup walnuts and torn fresh mint leaves.
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Sautéed Endive With Balsamic Butter
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1 tablespoon extra-virgin olive oil 1 large head endive, trimmed, quartered vertically Fine sea salt 2 tablespoons good-quality balsamic vinegar 3 tablespoons unsalted butter, in small pieces Pinch of sugar (optional) Coarsely ground black pepper 3 tablespoons fresh marjoram or oregano (upick) leaves
PREPARATION Heat oil in a heavy skillet. Add endive quarters, cut side down, and sear on medium-high heat for just a minute per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste. Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper. Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Remaining balsamic butter can be refrigerated for future use.
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More in-season inspiration…
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Summer squash: Zucchini Grilled Cheese or Charred Mexican Zucchini Summer Squash, garlic, upick oregano: Zucchini Lasagna Broccoli, garlic: Broccoli Pizza Carrots, fennel: Carrots & Fennel Braised with Orange Zest & Honey Summer squash, garlic, cilantro: Soba Noodles with Squash & Agrodolce Carrots, carrot tops, basil, garlic: Carrot Top Pesto & Kohlrabi Salad Lettuce, cilantro: Spicy Ginger Pork in Lettuce Leaves Endive makes a great salad when paired with sweet dressings and fruit and/or cheese :) go 50/50 lettuce or salad greens with endive for a milder salad
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U-Pick Gardensopen 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!
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AT STICK AND STONE FARM Herbs and flowers (Bee balm, hyssop, and oregano to name just a few :) in the perennial garden. Parsley, basil and perilla in the creekside garden. Lots of flowers in the roadside garden: zinnias, marigolds, snapdragons, more! AT THE YOUTH FARM PROJECT Find flowers in the main garden. And bits of basil too. Perennial herbs - edible and medicinal - still available in front of the greenhouse.
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