No matter where you pick up, every Full Plate Share brings together food from lots of local producers. Stick and Stone Farm and Remembrance Farm each provide about 48% of the produce for the CSA throughout the season, and our partner farms fill in the rest! This summer we’re grateful to partner with High Ground Gardens (bringing mint to this week’s share!), Grindstone Farm, Hill Side Farm and Three Stone Farm to add variety to the season. Your support for our Collective CSA bolsters farms across our community—thank you!

this week’s Remembrance cheese

• Sbrinz - a type of hard cheese from Switzerland, rubbed in olive oil, and aged for 12 months. It’s perfect for grating or enjoying on its own

• 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.

Kale and Chard-akopita

A Spanakopita adaptation we enjoyed in our house last night :) - molly

• 3 tablespoons extra-virgin olive oil

• 1 cup finely chopped onion

• 5 scallions, trimmed and finely chopped (about ¾ cup)

• 2 tablespoons minced garlic

• Kosher salt and black pepper

• 2 bunches cooking greens - kale and/or chard, stems removed

  if using chard, reserve and dice stems

• 2 large eggs

• 1¼cups crumbled feta (6 ounces)

• ½cup grated Parmesan (2 ounces)

• ½cup chopped parsley

• ½cup/115 grams unsalted butter (1 stick), melted

• 8sheets frozen phyllo dough, thawed and halved crosswise

PREPARATION

1. In a large pot, heat oil over medium. Add onion, scallions and garlic (if using chard, add diced chard stems here too), season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes.

2. In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper. Strain spinach mixture through a sieve, pressing out excess liquid to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes. Add eggs, feta, Parmesan and parsley and stir until combined.

3. Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter. Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture evenly over crust. Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.

And don’t forget the Tzatziki! We made a great one using ~2C Remembrance Yogurt, ~2 Tbsp ea. chopped dill, mint, garlic, 1 diced cucumber and the juice of 1 lemon

Sauteed Frisee with Balsamic Butter

• 1 tablespoon extra-virgin olive oil

• 1 large head endive or frisee, trimmed, quartered vertically

• Fine sea salt

• 2 tablespoons good-quality balsamic vinegar

• 3 tablespoons unsalted butter, in small pieces

• Pinch of sugar (optional)

• Coarsely ground black pepper

• 3 tablespoons fresh marjoram or oregano (upick) leaves

PREPARATION

1. Heat oil in a heavy skillet. Add endive quarters, cut side down, and sear on medium-high heat for just a minute per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste.

2. Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.

3. Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Remaining balsamic butter can be refrigerated for future use.

More in-season inspiration…

• Hakurei Turnips (AKA Japanese Salad Turnips) are great eaten raw in salads or slaws, or just like an apple ;) If you want to cook ‘em up, try Miso Glazed Turnips

• Frisee: Pair your frisée with a sweet and acidic dressing to cut the bitterness

• Swiss Chard/Beet Greens: Chard Dolmas or Chard Pancakes

• Summer squash, lettuce: summer veggie sandwich

• Summer squash: Grilled Summer Squash with Hot Honey & Ricotta

• Carrots, herbs: Roasted Carrots with Zaatar, Olives, and Feta

• Carrot tops: carrot top pesto

• Mint: add it to a summer-y cocktail, an herby dip, or just toss a bit in your salads!

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

Reminder: No picking in the high tunnels or outside of the designated upick fields.

Perennial Garden: herbs continue! Think oregano, garlic chives, thyme, etc.

Creekside Garden: Basil is ready for picking and the first smattering flowers too

Roadside Garden: Red Currants

AT THREE SWALLOWS (formerly Youth Farm) & PRESS BAY COURT

Plants are in the ground! Now we wait for them to grow. We’ll keep you posted when things are ready for harvest.