this week’s veggies

• salad greens* - remembrance

• lettuce - remembrance

• hakurei turnips w/ turnip greens - mild, good raw - remembrance

• strawberries - remembrance & stick and stone

• cooking greens - swiss chard or kale - stick and stone

• scallions - stick and stone

• mixed beets - stick and stone

ROTATING —————————————

• cilantro - high ground gardens & remembrance

fruit bowl begins next week

• strawberries - remembrance & stick and stone

this week’s Remembrance cheese

• Connecticut Hill Melter - a raclette style melting cheese

It’s not too late to get a yogurt or milk share! Email us for a prorated price

preorder and pickup

ORGANIC STRAWBERRIES - for pickup this week, 6/15-6/18 -- we can’t guarantee whether there will be berries for bulk orders next week, so order now if you want ‘em!

ORGANIC ASPARAGUS - preorders from last week will be available for pickup this week (6/15-6/18). Bring cash or check payable to Full Plate Farms

updates from the farm & friends…

LEAFY GREENS 5 WAYS COOKING CLASS 6/18

In this lively 1 hour class, Erin Harner, Integrative Registered Dietitian Nutritionist (and long time Full Plate member!), will acquaint you with a variety of leafy greens and demonstrate several different ways to incorporate them into your daily diet. Participants will receive 5 delicious recipes for leafy greens. Sat June 18, 11-noon at the Youth Farm, to help plan for quantity, register below

SHARES BEGINNING THIS WEEK…

FLX Fruit Bowl, High Ground Gardens herbs, Food and Ferments, and Double E Shiitake Mushroom shares begin this week!

PAYMENT PLANNERS, FIRST PAYMENTS DUE 6/15

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.

RETURN YOUR BOXES, JARS, ETC

Please remember to save and return your reusable packaging to your pickup site weekly! This means waxed veggie boxes, blue fiber pints & quarts and/or (clean!) glass yogurt and milk jars. Thank you!

on our plates…

*Thank you to local chef and member, Sara May for creating & curating our recipes this season! Please still 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.

Radish or Turnip Toast by Sara May

• 2 tablespoons soy sauce (sub tamari for a gluten-free option)

• 1 tablespoon mirin

• 1 teaspoon freshly grated ginger

• 7 ounces spring radishes or hakurei turnips, scrubbed clean & cut in half

• Optional but highly recommended garnishes: ½ sheet nori & 1 tablespoon sesame seeds

For the pea/avocado spread & assembly:

• 1 ½ cup (200 grams) fresh or frozen peas (no need to defrost if frozen) OR 1 very ripe avocado

• The zest & juice of 1 lime

• 2 scallions, very thinly sliced

• ½ teaspoon toasted sesame oil

• Salt, to taste

• 2 thick slices sourdough-style bread, such as Wide Awake Bakery’s Gary’s Bread (sub gluten-free bread of choice)

DIRECTIONS:

1. Preheat oven to 400 degrees Fahrenheit. In a medium bowl, mix together soy sauce, mirin and freshly grated ginger. Place radish halves in the bowl and stir to coat with the sauce. 

2. In an 8”x8” oven safe dish, arrange dressed radishes cut side down. Pour remaining sauce from the bowl over the radishes. Reserve bowl for pea/avocado spread.

3.  Bake, uncovered, for 20-25 minutes, or until radishes are tender and almost all liquid is evaporated. (Pay special attention towards the end of the baking time so that the radishes don’t burn; if they seem too raw but all liquid has evaporated, add another splash of soy sauce and continue to bake until tender.) Remove from oven and allow to cool slightly.

4. While radishes are baking, assemble spread: if using peas, bring a small saucepan of salted water to a boil. Set a bowl filled with ice water next to the stove. Boil fresh peas for 3-4 minutes (frozen for 2-3 minutes) or until bright green and just tender. Drain and immediately place in ice water to stop the cooking.

5. Once peas have cooled down in their ice bath, drain thoroughly and place into your medium bowl. Mash with a fork until smooth. (If using avocado, simply mash with a fork and continue with the remaining directions) Add lime zest & juice, sliced scallions, toasted sesame oil and a healthy pinch of salt. Stir to combine and taste for seasoning, keeping in mind that the radishes will be quite salty from their soy sauce braise. Toast 2 slices of bread.

6. To assemble: spread pea/avocado mixture thickly over 2 pieces of toast and top with radishes. Using a pair of kitchen shears, thinly slice nori over the radishes. Top with sesame seeds and serve immediately.

Japanese Style Cooked Greens

• 1/2 pound Swiss chard, stems removed and reserved for another use

• 1/2 pound baby spinach, kale or another cooking green

• 1/4 cup soy sauce

• 1 tablespoon Asian fish sauce

• 1 tablespoon toasted sesame oil

• 1 tablespoon unsalted butter

• Toasted sesame seeds (see Note), for garnish

• Dried bonito flakes (see Note), for garnish

DIRECTIONS

• In a large saucepan of salted boiling water, cook the Swiss chard until bright green and tender, 1 minute. With a slotted spoon, transfer the chard to a colander to drain. Repeat with the spinach. When the greens are cool enough to handle, gently squeeze out the excess water, then coarsely chop them.

• In a bowl, combine the soy sauce, fish sauce and sesame oil. In a large skillet, melt the butter and remove from the heat. Add 3 tablespoons of the soy mixture and the greens to the skillet and toss to coat. Transfer the greens to a large plate to cool slightly.

• Form the greens into 8 mounds on a platter. Spoon the remaining soy mixture over the mounds, garnish with the toasted sesame seeds and bonito flakes and serve.

More in-season inspiration…

• Chard & more greens: Spanakopita

• Beets, lettuce, & u-pick herbs & peas: Spring Beet & Pea Salad

• Beets, remembrance yogurt, dill from last week if you still have some: Vinegar Roasted Beets with Spring Onions & Yogurt

• Beets, salad greens and/or lettuce: Spring Greens with Beets & Goat Cheese

• Beets: Warm Farro with Mushrooms & Crispy Beets

• Beets & chard: Sheet Pan Bratwurst, Beets & Chard

If your strawberries make it home, try making Strawberry Vinaigrette to serve over salad greens or some fresh strawberry lemonade

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

Last chance for elderflowers (left)! Perennial herbs like, oregano, mint, chives and more in the perennial garden continue.

The first of the snow peas (center) beginning to trickle in! And by the weekend the first of the sugar snap peas (right) should arrive, wait for them to get fatter/round to harvest! Snow Peas have a thin/flat shell, while Snap Peas have a thicker exterior.

AT THE YOUTH FARM PROJECT

The main garden is not open yet, we’ll keep you posted! Danby tends to be cooler into the spring meaning the YFP upick is generally a couple of weeks behind S&S to start. Perennial herbs like sage, mint, and chives are ready to pick in front of the greenhouse.