this week’s Remembrance cheese

• Moby - a Morbier style cheese with a characteristic streak of grape vine ash. The rind is included for those who like funkier cheeses, if you’re not one of those people, just remove it and enjoy the rest!

• 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.

Broccoli Pesto

• Kosher salt (such as Diamond Crystal)

• 4 cups broccoli florets (10 ounces from 2 crowns)

• 1 pound pasta

• 1 large garlic clove, smashed

• 2 packed cups fresh mint (upick) leaves (about 2 ounces from one small bunch)

• Black pepper

• ½cup extra-virgin olive oil, plus more for serving

• 1 lemon, zested and juiced

• Parmigiano-Reggiano, for serving

• ½ cup walnuts, chopped

  PREPARATION

1. Bring a large saucepan of water to a boil over high heat. Add ¼ cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.

2. Drop the pasta into the boiling water and cook according to the package’s directions for al dente. Reserve ½ cup pasta cooking water.

3. Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and ½ teaspoon pepper. Pulse until smooth, then add the oil with the machine running.

4. Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and ½ teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.

5. Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.

More in-season inspiration…

• Eggplant: Crunchy Eggplant and Corn Salad with Mint and Feta

• Eggplant: Eggplant & Goat Cheese Dip

• Roma tomatoes: Easy Fresh Tomato Sauce

• Sweet pepper, broccoli: Spicy Thai Carrot Noodles

• Corn, basil: Sweet Onion & Corn Quinoa Fritters

• Delicata squash: Fig & Delicata Squash Salad

• Delicata squash: roasted squash (known on the farm as smiley fries!)

• Acorn squash: Roasted Acorn Squash & Harvest Salad

• Acorn squash, tomato, onion, garlic: Golden Acorn Squash Chili

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!

GENERAL UPICK NOTES:

Basil is abundant in all of the u-picks! Last weeks to put away some pesto for the year!

Many of the u-pick romas are mixed colors this year —Luca’s special mix!—there are yellows and oranges and reds. Don’t forget to dig deep in the plants to find some nice ripe fruit.

AT STICK AND STONE FARM

Perennial Garden: herbs as always :)

Creekside Garden: flowers and basil continue to be abundant! And there’s still other herbs and fun greens for the picking too!

Roadside Garden: hot peppers (shishitos, jalapenos, and many more!), paste tomatoes, ground cherries, tomatillos and cherry tomatoes!

AT THREE SWALLOWS (formerly Youth Farm)

The upick is looking lovely! Basil, shiso, okra, hot peppers, ground cherries, tomatillos and cherry tomatoes are rolling. Unfortunately the deer made a snack out of some of the tomato plants last week, look low on the plants for any fruit. Don’t miss walking to the back of the field for some lovely cutting flowers.

PRESS BAY COURT

don’t forget about this sweet little downtown u-pick! Find basil, flowers, & cherry tomatoes