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$$PLAIN_TEXT_PREVIEW$$
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It’s already August and yet it some ways it feels like summer is just arriving, and bringing with it so many delicious treats—cukes and zukes, tomatoes big and small, sweet corn and sweet peppers, eggplant and beans are all rolling into the barn at last, we hope you enjoy!
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this week’s veggiessalad greens -or- lettuce - remembrance cucumbers - remembrance & stick and stone tomatoes - remembrance & stick and stone fresh onions - stick and stone eggplant - stick and stone summer squash - stick and stone
ROTATING sweet peppers - remembrance sweet corn - remembrance beets - remembrance cherry tomatoes - stick and stone green beans - stick and stone
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crops are our best estimate & may change a bit after harvest. rotating means harvest will be enough for some, but not all locations this week; we’ll get each crop everywhere soon! salad greens rotate between field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
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this week’s fruit bowlYellow Peaches - Beckens, Sodus Apricots - Bittner Singer Orchard, Appleton
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this week’s Remembrance cheese
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bulk offeringsFOR PICKUP THIS WEEK
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PEACHES if you pre-ordered last week APRICOTS - just a handful of pecks available for Wednesday pickup before apricot season comes to a close:
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PRE-ORDER FOR PICKUP NEXT WEEK
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BLUEBERRIES if you pre-ordered last week these orders will be ready for pickup NEXT week, 8/13-8/16
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PEACHES - pickup NEXT WEEK, 8/13-8/16
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updates & reminders from the farm…
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YOGA AT STEWART PARK WITH LARA GREEN - TUES 8/12 at 6PM - BENEFITTING SUBSIDIZED CSA SHARESMark your calendars! Lara Green, Full Plate member and yoga teacher extraordinaire, is offering an outdoor yoga class at Stewart Park on Tuesday August 12th at 6pm. Continuing on her theme of healthy and nourishing food for all, 100 % proceeds from the class will go to the Full Plate Farm Collective’s subsidized CSA program. The program offers folks in our community sustained, reliable access to fresh, local, organic produce, connection to community, connection to the farms, and more. More love. More mutual support. More tasty local food. — thank you, Lara!! Hope to see many of you there. A BIG THANK YOUSo many folks in our community have stepped up to help us make our Subsidized CSA program possible, we wanted to give a shout out to this year’s generous vendors, both those who have already hosted events, and those yet to come. Huge gratitude to: Hazelnut Kitchen, Van Noble Farm, Silver Spoon, Open Spaces Cider, Jojo Cook, Stone Bend Farm, Lara Green Yoga. And of course, gratitude to all of YOU for joining us at these events—community supported agriculture takes many shapes and forms!
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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.
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Crispy Grains and Halloumi With Smashed Cucumbersan often-enjoyed summer recipe in Molly’s house, easy to modify and toss in more summer goodies and herbs :) Originally from NYT Cooking
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3 cups cooked grains (such as brown rice, wheat berries, farro or a mix) 8 to 9 ounces halloumi or feta, torn into ½- to 1-inch pieces 1 (15-ounce) can chickpeas, drained, rinsed and shaken dry 2 med-large cucumbers Kosher salt 2 limes or lemons or 1 grapefruit ½cup finely chopped herbs -cilantro, dill, basil or parsley- or a mix ¼cup extra-virgin olive oil, plus more as needed 1teaspoon ground cumin or coriander Black pepper Optional but delicious: 1 C cherry tomatoes, halved
PREPARATION Heat the broiler on high with a rack six or fewer inches from the heat source. Put the grains, halloumi and chickpeas on a sheet pan to air dry while you prepare the other ingredients. (You can do this up to a day ahead and refrigerate the sheet pan.) Meanwhile, smash the cucumbers with the side of your knife until they’re craggy and split. Coarsely chop into irregular ½-inch pieces. Transfer the cucumbers and any liquid on the cutting board to a small bowl and season with salt. Finely grate about 1 teaspoon of the citrus zest over the cucumbers, then squeeze in 3 tablespoons juice. Cut any remaining citrus into wedges for serving. Add the herbs and 1 tablespoon olive oil, stir to combine and set aside. (Cucumbers can be prepared up to 3 hours in advance.) Add remaining 3 tablespoons olive oil and the cumin to the sheet pan. Stir to combine. Season with salt and pepper, spread in an even layer, and broil, shaking the pan occasionally or tossing with a fork, until the chickpeas start to pop and everything is crisped and golden brown, 7 to 10 minutes. Serve the grain-bean mixture topped with the cucumbers and the dressing in the bowl. Season to taste with salt, pepper, citrus juice and olive oil.
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Squash season continues, here’s a few ideas…
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More in-season inspiration…
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U-Pick Gardensopen 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!
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AT STICK AND STONE FARM Reminder: No picking in the high tunnels or outside of the designated upick fields. Perennial Garden: herbs continue! Creekside Garden: abundant basil and flowers Roadside Garden: a few hot peppers are starting, and maaaybe a smattering of tomatillos too and you can now race the birds to the Elderberries behind the barn AT THREE SWALLOWS (formerly Youth Farm) Basil, shiso, okra and flowers are ready for the picking! PRESS BAY COURT here too… basil and flowers :)
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