We’re so grateful for yesterdays rains which gave the farms a much needed sip of water… but we could still use some more! Keep your rain dances and water wishes going, the ponds could use some serious replenishment and a good soaking rain would do the fields some good.

Even so, plants are resilient and summer crops keep coming along.. tomatoes! Eggplant! Beans! Plus, drought conditions mean sweet veggies…our first harvest of some super sweet green beans happens today. And the fruits in Fruit Bowl seem extra tasty this season too. As always, thanks for being in it with us, rain or shine :)

fruit bowl this week

• sweet cherries - bittner singer orchard

• blueberries - emmi farms

this week’s Remembrance cheese

• Blue Cheddar - firm and crumbly, great for a burger

preorder and pickup

FRESH SWEET CHERRIES - pickup this week, 7/20-7/23 - Bittner Singer Orchard

BLUEBERRIES - many options… two sizes! two farms! two weeks!

• 12 pint flats from Emmi Farms - pickup this week, 7/20-7/23, or next week, 7/27-7/30

• 5lb boxes from Grindstone Farm - organic! pickup next week, 7/27-7/30

FETA, FROMAGE BLANC, YOGURT - organic! from Remembrance Farm - now available for pre-order. Orders placed today will be filled next week.

updates from the farm & friends…

VOLUNTEERS NEEDED FOR DINNER SUPPORTING HFFA

Gola is running a gourmet, local food dinner at Silver Queen Farm this Thursday evening with proceeds going to support Healthy Food For All. Gola is looking for volunteers to help set up, serve, and clear. Volunteers will be guided by Gola's professional and fun staff. All volunteers will bring home a large portion of gourmet local food and will be showered with gratitude! Here is the volunteer sign-up form. Questions? Contact Leah at les282@cornell.edu

CIRCUS CULTURE PERFORMANCES AT PRESS BAY

Come for your CSA, stay for the show! FREE circus performances from 6-7pm in the Press Bay parking lot this Thursday, and the next two Thursdays after that

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.

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.

Cool as a Cuke Kvass by Sara May

DIETARY INFO: vegan, gluten-free, probiotic

• 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. 

Crunchy Gochuchang Fennel

• 1 large fennel bulb, stems and dark green parts removed

• Kosher salt

• 1 ½" piece ginger, peeled, finely chopped

• 1 small garlic clove, finely chopped

• 2 Tbsp. gochujang (Korean hot pepper paste)

• 1 Tbsp. plus 1½ tsp. unseasoned rice vinegar

• 1 Tbsp. honey

• 1 Tbsp. toasted sesame oil

• 1 tsp. gochugaru (coarse Korean hot pepper flakes)

• 2 tsp. toasted sesame seeds

PREPARATION

Slice fennel bulb into quarters lengthwise through the core. Cut out core; discard. Slice bulb lengthwise ¼" thick. Cook in a large saucepan of boiling salted water until just beginning to soften and turn translucent, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain; pat dry with paper towels.

Whisk together ginger, garlic, gochujang, vinegar, honey, oil, gochugaru, and sesame seeds in a medium bowl. Add fennel and toss to coat; season with salt.

More in-season inspiration…

• Eggplant! try roasted for grilled

• Eggplant + garlic and parsley (u-pick) = Baba Ganoush, a delicious dip!

• 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!

• Fennel, cukes, u-pick herbs like basil and mint: Shaved Fennel Salad

• Tomatoes, basil, onion, cucumber, WAB bread: Tomato, Basil & Cuke Panzanella

• Summer squash: Lemony Summer Squash Orecchiette

• Cukes, onion: Spicy Cucumber Salad

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

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

• Onions, remembrance yogurt: Indian Onion Fritters

U-Pick Gardens

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 FARM (see map)

Herbs and flowers (Bee balm, hyssop, and oregano to name just a few :) in the perennial garden. Parsley, basil and loads of perilla in the creekside garden. Lots of flowers(!) in the roadside garden, and the first bits of tomatillos and green hot peppers trickling in.

AT THE YOUTH FARM PROJECT (see map)

Ready for harvest! Lots of flowers and basil in the main garden. Perennial herbs - edible and medicinal - still available in front of the greenhouse.