It’s not too late to join the Summer CSA! Tell all your friends!

The 18 week Summer CSA begins July 13-16

All Full Plate memberships include a weekly share of 8-12 fresh, organic veggies, unlimited access to our member u-pick gardens, access to bulk produce offer and events, all while building a connection to your local food community

this week’s fruit bowl

• strawberries - stick and stone & remembrance

NOTE: NO FRUIT SHARES NEXT WEEK (7/6-7/9) - our annual pre-cherry break ;)

this week’s Remembrance cheese

DOUBLE CHEESE WEEK… take one each of:

• #1 - Herbed Fromage Blanc - great on crackers, on a bagel with some cucumber, a fresh summertime pizza, by the spoonful…

• #2 Emmental style - a Swiss type cheese

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

preorder and pickup

ORGANIC STRAWBERRIES - LAST CHANCE (for real!) pickup this week, 6/29-7/2

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…

RETURN BOXES AND DAIRY JARS

Please remember to return your (clean!) glass jars to your pickup weekly, or whenever you finish your share. And please return veggie & fruit boxes and blue fiber pints & quarts too. Thanks for helping us re-use and reduce waste!!

SPECIAL THANKS TO SARA MAY

Local chef, Sara May, is creating & curating our recipes this season! As a member she’s intimately familiar with what it’s like to cook with a Full Plate share. As a chef she’s great at concocting fun, original ways to use her produce, and, has an eye for great recipes from other sources. Her instagram @saramargaretmay is also full of ideas and beautiful CSA inspiration.

Of course there’s always room for more in-season inspiration, so please still pass along any recipe favorites you may have and we’ll gladly pass them on :)

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.

GF Carrot Cake Bites by Sara May

DIETARY INFO: gluten-free, contains nuts (optional), dairy and eggs

INGREDIENTS:

• ¾ cup (75 grams) raw pecans, roughly chopped

• 2 sticks (16 tablespoons/227 grams) unsalted butter

• ¾ cup (105 grams) oat flour

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• ½ teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground cardamom

• ¼ teaspoon ground allspice

• 2 large eggs + 1 egg yolk

• 2 teaspoons vanilla extract

• 6 tablespoons (75 grams) brown sugar

• 1 ½ cups (150 grams) old fashioned oats (NOT instant or quick-cooking)

• ¾ cup (120 grams) raisins

• ¾ cup (75 grams) finely shredded carrots

DIRECTIONS:

The steps for this recipe aren’t too tricky, but they are a little long for the newsletter…

CLICK HERE FOR THE FULL RECIPE

Fingerlakes 75 Cocktail/Mocktail by Sara May

DIETARY INFO: gluten-free, vegan, contains alcohol (optional)

For the herb syrup:

• ½ cup (100 grams) organic cane sugar

• ¼ cup water

• 1-2 ounces fresh herbs (about a large fistful of leaves & stems, no need to be super precise with the measurements here!)

To assemble cocktail:

• 2 ounces local gin, such as Meyer Farm Gin

• 1-2 ounces herb syrup, to taste

• 1 ounce freshly squeezed lemon juice

• 8 ounces sparkling rosé wine, such as Dr. Konstantin Frank’s Brut Rosé 2018

DIRECTIONS:

Make the herb syrup:

1. In a small saucepan, combine sugar and water. Bring to a boil and allow to simmer for 1 minute, or until the sugar is completely dissolved. Remove saucepan from heat and add herbs to the hot syrup, pressing down with a wooden spoon until completely submerged.

2. Allow herbs to steep for at least 30 minutes at room temperature. After steeping, strain syrup through a fine-mesh strainer and discard herbs.

3. Extra syrup can be kept in a tightly sealed container in the refrigerator for 1 month, so go ahead & make a big batch if you’ve got a bunch of herbs that need to be used up!

Assemble cocktail:

1. In a cocktail shaker filled with ice (if you’re like me & don’t own a cocktail shaker, use a plastic container with a tightly fitting lid!) shake 2 ounces gin, 1-2 ounces herb syrup and 1 ounce lemon juice. Strain into 2 champagne flutes and top each with sparkling wine. Garnish with an herb sprig if you’re feeling extra fancy!

More in-season inspiration…

• Beet Greens are the same as Swiss Chard! Use in recipes that call for chard or other cooking greens

• Kale, scallions, garlic: Burnt Green Onion Dip with Curly Kale

• Summer squash: Grilled Summer Squash and Red Onion with Feta

• Summer squash, garlic, basil: Zucchini Boats

• Summer squash, garlic, scallions, herbs (u-pick and in the share!): Herbed Summer Squash Pasta Bake

• Summer squash, lettuce, garlic, dill, cucumber and Remembrance yogurt: Roasted Zucchini Burger with Tatziki

• Kale or Beet Greens (subbed in place of spinach), garlic, scallions, cilantro (u-pick) : Green Shakshuka

• Beets, endive, basil, garlic: Roast Beet, Bitter Leaves & Basil Pesto

• Garlic, scallions, herbs, lettuce: Herb Rice with Green Garlic, Saffron and Crispy Shallots

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

Perennial garden: herbs like, oregano, mint, chives and more

NEW Creekside garden: cilantro and basil beginning, check out the new garden

Roadside garden: the first of the flowers are in bloom, take home a bouquet!

Behind the barn: Snow peas (thin, almost translucent pods) and sugar snap peas (Look down low on the plant for the fattest, sweetest sugar snaps :)

AT THE YOUTH FARM PROJECT

You can find the first few flowers in the main garden. If you’re good at identifying weeds vs crops, we encourage you to weed as you go—the weeds are gaining speed at YFP! The rest of the garden is still growing :)

Perennial herbs like sage, mint, and chives are ready to pick in front of the greenhouse.