FARM TO FOOD TRUCK FUNDRAISER TOMORROW, 8/27!

WITH JOJO COOK, OPEN SPACES, CROOKED SQUARE

Mark your calendars for the next Farm to Food Truck Fundraiser at Stick and Stone Farm! Member-owned Jojo Cook will be serving up a sure-to-be delicious menu and Open Spaces will have assorted beverages both sober and boozy—cider, beer, mocktails and more! Plus live music from Crooked Square!

No entrance cost — A portion of the evening’s food, drink, merch and fruit sales will support our Subsidized CSA fund, making sustained access to fresh produce possible for many folks in our community. We’re glad to be supporting 90 households this summer, and plan to support 50 households this winter—thanks for helping us make it all happen!

this week’s Remembrance cheese

• Black Pepper Hap - Coated with black pepper and flavored with garlic

• 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.

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.

Summer Potato Salad

• 1 ear fresh corn

• 1/4 cup plus 1 tsp. extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 2 cups cherry tomatoes (upick) halved or diced heirloom tomatoes

• 1 red sweet pepper, cut into 1/4-inch dice

• 1/2 small onion, cut into 1/4-inch dice

• 1/2 cup chopped fresh basil (upick) or parsley

• 2 small cloves garlic, finely chopped

• 2 lbs potatoes, diced to 1/2” pieces

• 3 Tbs. red-wine vinegar

PREPARATION

• Position a rack in the center of the oven and heat the oven to 450°F. Put the corn and potatoes on a baking sheet. Drizzle with olive oil being sure to coat all the surfaces. Sprinkle with kosher salt and pepper. Roast, turning the cob/tossing the potatoes occasionally, until the corn kernels are light brown in a few spots and potatoes are tender, about 20-30 minutes. Set potatoes aside. Once corn is cool, cut the kernels from the cob.

• Mix onion, herbs, garlic. oil and vinegar together to make dressing

• Toss the potatoes, corn, tomatoes, and peppers, onion, basil, and garlic together. Add the dressing and toss again gently. Season with kosher salt and pepper to taste and serve immediately.

More in-season inspiration…

• Tomatoes, garlic, sweet peppers: Stuffed Peppers

• Sweet peppers: Roasted Red Bell Pepper Dip

• Sweet peppers: Romesco Skillet Bread by Sara May

• Melon, cucumber, upick herbs: Watermelon & Cucumber Skewers

• Tomatillos (also in u-pick!), jalapeno, upick hot peppers: Tomatillo Salsa

• Summer Squash: Super-Soft Zucchini With Harissa And Lemon - recommended by a member!

• Romano beans! Great in Minestrone or Braised w/ Tomatoes

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!

AT STICK AND STONE FARM

Perennial Garden: herbs as always :)

Creekside Garden: lots of beautiful flowers plus herbs like basil and shiso. Fun greens like amaranth and molokhia too!

Roadside Garden: hot peppers, ground cherries, tomatillos and cherry tomatoes have begun! Yay!

AT THREE SWALLOWS (formerly Youth Farm)

Basil, shiso, okra and flowers are looking gorgeous! You’ll also find some hot peppers, ground cherries, tomatillos and cherry tomatoes with more to come later.

PRESS BAY COURT

don’t forget about this sweet little downtown u-pick! Open to all! Currently full of basil, flowers, & cherry tomatoes