this week’s veggies

• salad greens* - remembrance

• beets - beet greens = chard - remembrance

• celery - remembrance

• peppers - rotating sweet peppers and poblanos - remembrance

• tomatoes - heirlooms & romas - stick and stone and remembrance

• sweet corn - stick and stone

• kale - stick and stone

• garlic - stick and stone

ROTATING —————————————

• cucumbers - stick and stone and remembrance

• summer squash - stick and stone

• shishitos - mostly mild, occasionally hot - stick and stone

• green beans - stick and stone

this week’s fruit bowl

• Gala Apples - Rosario Brothers, Medina, NY

• Pears - Rosario Brothers, Medina, NY

• Cantaloupe - Remembrance, Trumansburg, NY

• Yellow Nectarines - Bittner-Singer, Appleton, NY

• Grapes - Bittner-Singer, Appleton, NY

this week’s Remembrance cheese

• Tuffet - inspired by lactic, St. Marcellin-style cheeses, it has a uniquely soft creamy center that becomes runnier as it matures. Salty and a bit tangy, this cheese is often served warmed with crusty bread, but is also delicious by itself after sitting out of the fridge for an hour or paired with fresh summer fruit. Due to its delicacy, the cheese is often served out of the container it is aged in - in our case, an aluminum ramekin.

• or choose - Feta - the crumbly salty classic - ltd availability, FCFS

preorder and pickup

ORGANIC PEPPERS — Remembrance Farm — Pickup this week (8/28-8/31)

Options for bulk Sweet Peppers, Poblano Peppers and Red Ember Cayenne

PRUNE PLUMS — Bittner Singer — Pickup this week (8/28-8/31)

PRE-ORDER FOR PICKUP NEXT WEEK, SEPT 4-7

ORGANIC ROMA TOMATOES — Stick and Stone — Pickup next week (9/4-9/7)

LOCAL, ORGANIC-FED, PASTURE RAISED CHICKEN FROM FOUR LEAF FARM — options for half and whole chickens - Pickup next week, 9/4, at Stick and Stone

updates from the farm & friends…

REMINDER TO RETURN BOXES AND JARS

Veggie and fruit boxes should be flattened returned to your pickup site each week. (Clean) glass yogurt and milk jars from Remembrance Dairy too! Thank you for helping us keep waste and packaging costs low.

HEY, SWITCHEROOS

Please think of your selected pickup as a regular part of your weekly schedule, and if something comes up, make use of the trusty switcheroo**. No notice needed, just check in to see if we’re running low on anything. If you find yourself switching your pickup location regularly, please reach out to request your name be moved to another site* that works best for you! Thanks for helping us make sure everyone gets a full and beautiful share!

*Press Bay pickup is full **Switcheroos not available for boxed shares

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.

Summer Panzanella

• 5-8 Slices of slightly stale bread

• 2 Sweet peppers

• 3 Medium sized carrots

• 1 Seedless cucumber

• 2 Heirloom tomatoes

• 2 tablespoons Olive oil

Pesto

• 1-2 bunches herbs (upick!) or kale

• 2 cloves garlic or Garlic scapes

• 4 tablespoons Olive Oil

• 1 Lemon, zest and juice

• 1 teaspoon salt

PREPARATION

1. Make the pesto: Blitz the garlic/herbs, 4 tablespoons of olive oil, zest and juice of 1 lemon, and 1 teaspoon of salt in a blender or food processor.

2. Half and de-seed the sweet pepper and brush with pesto, set aside.

3. Brush the bread with pesto, set aside.

4. Chop all of the raw vegetables: Slice the carrots and cucumber into thin crescents; roughly chop the heirloom tomatoes.

5. Grill the peppers and bread. The peppers will need 8-10 minutes per side; the bread will need 3-5 minutes per side.

6. As soon as the pepper and bread are cool enough to handle, chop roughly.

7. Toss raw vegetables with the roughly chopped grilled peppers and bread and drizzle with 2 tablespoons of scape pesto and 2 tablespoons of olive oil.

More in-season inspiration…

• Tomatoes, garlic, sweet peppers: Stuffed Peppers

• Sweet peppers: Romesco Skillet Bread by Sara May

• Beans, upick herbs: Lemon Herb Pasta Salad with Green Beans

• Beans: Dry Friend Green Beans

• Poblano peppers, corn: Poblano Corn Chowder

• Poblano Peppers: Stuffed Poblanos

• Beets, onion, tomatoes: Heirloom Tomato, Beet and Red Onion Salad

• Corn, sweet peppers: Corn Chowder or Veggie Succotash

• Sweet pepper: Sweet Pepper Relish

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!

Perennials (oregano, mint, sage, etc) continue steadily at both farms, plus…

AT STICK AND STONE FARM

BEHIND THE BARN: So many flowers—zinnias, amaranth, scabiosa, marigolds, more! Plus, perilla and cutting celery. Maybe even a handful of okra.

CREEKSIDE GARDEN: Basil and Rosemary looking nice at the back end of the garden. Tomatillos and shishito peppers are looking nice. Cherry tomatoes, paste tomatoes and several peppers are ready for picking too!

AT THE YOUTH FARM PROJECT

THE MAIN GARDEN (atop the hill across the street from the barn) has beautiful basil! There’s also lovely perilla, green corriander and cutting flowers too! Plus paste tomatoes and cherry tomatoes are ripening!

AT PRESS BAY COURT - the cutest lil Mini U-pick!

A handful of cherry tomatoes, a bit of basil and a smattering of flowers