this week’s veggies

• salad greens* - remembrance

• carrots w/ carrot greens - remembrance

• cabbage - variety: mermaids tale - remembrance

• tomatoes - stick and stone and remembrance

• cucumbers - stick and stone and remembrance

• cooking greens - rotating kale or chard - stick and stone

• lettuce - stick and stone

• fresh onions* - variety: expression (yellow) - stick and stone

• fresh garlic* - stick and stone

ROTATING —————————————

• summer squash - stick and stone

• green beans - stick and stone

• basil - rotating green and purple - stick and stone and remembrance

• broccoli - stick and stone and remembrance

• fennel - remembrance

• parsley - remembrance

• dill - remembrance

*fresh garlic and onions must be refrigerated, not intended for long term storage

this week’s fruit bowl

• Blueberries - Hurd Orchard, Holley

• Apricots - Bittner Singer Orchard, Appleton

• Peaches - Becken’s, Sodus

this week’s Remembrance cheese

• Feta - the crumbly salty classic

• or choose - Fromage Blanc - creamy, spreadable, delicious

preorder and pickup

APRICOTS - Bittner Singer Orchard - Pickup this week, 7/17-7/20

PICKUP THIS WEEK, 7/17-7/20:

PITTED TART CHERRIES — pre-ordered by 7/5 — email Molly if you didn’t order but you’re hoping to get pitted tarts

SWEET CHERRIES — if you ordered late last week

Next week we expect to offer bulk BLUEBERRIES and more SWEET CHERRIES. PEACHES to follow that. So much fruit, so little time! Details and order forms coming soon :)

updates from the farm & friends…

HIGH GROUND GARDENS & FOOD AND FERMENTS SHARES THIS WEEK

PAYMENT PLANNERS, PAYMENTS WERE DUE 7/15

All payments are $125 ($62 for HFFA members). Pay online here, pay via cash or check (to Full Plate Farms, PO Box 6898, Ithaca, NY 14851 or brought to your free choice pickup) or pay via EBT at GreenStar and send us a copy of your receipt. Find more payment plan info here. Tip: Set up Auto Pay: send 3 post-dated checks (for 7/15, 8/15 or 9/15) now

U-PICK BLUEBERRIES NEARBY

For those that want to pick their own, Wolftree Farm is offering U-Pick Organic Blueberries: $3.75 / pound. 4041 County Road 2, Burdett NY 14818. Open Friday 9 am to 4:30, Saturday 8:30 to 5, Sunday 9 am to 4:30. Not into picking? We can work with that! Bulk orders for blues are coming soon!

HAZELNUT KITCHEN AND OPEN SPACES BAR COMING TO THE FARM! - WEDS. 7/31 FROM 4-7pm

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.

Broccoli Salad

• 1 pound broccoli crowns

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons mayonnaise, or Remembrance Yogurt

• 1½ tablespoons apple cider vinegar

• 2 teaspoons Dijon mustard

• 1 teaspoon maple syrup or honey

• 1 garlic clove, minced

• ¼ teaspoon sea salt, more to taste

• ⅓ cup diced onions

• ⅓ cup dried cranberries

Smoky tamari almonds

• ½ cup almonds

• ½ cup pepitas

• 1 tablespoon tamari

• ½ teaspoon maple syrup

• ¼ teaspoon smoked paprika, more to taste

PREPARATION

• Preheat the oven to 350°F and line a baking sheet with parchment paper.

• Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch

• In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.

• Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).

• Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.

Summertime Slaw

• 1 small cucumber, peeled and julienned

• 1 medium carrot, peeled and julienned

• 3 cups shredded cabbage

• Salt and pepper

• 2 teaspoons peeled and grated ginger

• Juice of 1 large lime

• optional additions: a splash of cider vinegar, diced mango, and/or sesame seeds

PREPARATION: Put the cucumber, carrot and cabbage in a large bowl. Season with salt and pepper and toss well. Add the ginger and lime juice, then toss again. Let the vegetables marinate for at least 10 minutes.

More in-season inspiration…

• Fennel, Cucumber: Fennel Salad

• Fennel bulbs are great roasted or sauteed! Use the fennel fronds as an herb in salads, dressings, marinades or added to your basil for pesto. More ideas here!

• Summer squash, basil, garlic: Creamy Spaghetti with Zucchini

• Summer squash: Lemony Summer Squash Orecchiette

• Carrots, carrot tops, basil, garlic: Carrot Top Pesto & Kohlrabi Salad

• Cukes, basil, parsley, u-pick herbs: Burrata w/ Herb Oil & Cucumber

• Cukes, onion: Spicy Cucumber Salad

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

BEHIND THE BARN: The zinnas are looking gorgeous! So many blooms to choose from. Other flowers like snapdragons, salvia and marigolds are starting too. Perilla and epazote are still looking great—give them a try!—the cilantro has already turned to green corriander in typical summer fashion.

PERENNIAL GARDENS: Oregano, mint, chives, sage, etc. continue steadily.

CREEKSIDE GARDEN: Basil and some flowering dill are ready at the back end of the garden. You may find just a few early peppers.

AT THE YOUTH FARM PROJECT

THE MAIN GARDEN (atop the hill across the street from the barn) has some beautiful basil and perilla; the cilantro has already turned to green corriander in typical summer fashion. Cutting flowers are starting to bloom too!

Perennials continue in front of the greenhouse (mint, bee balm, oregano, etc.)

A Note on YFP U-Pick: For those who haven’t heard, the Youth Farm is not operating this season. We’re doing all we can to keep a luscious garden growing there, and appreciate your understanding if things look a bit different than in past seasons.

AT PRESS BAY COURT

Growing steadily but not ready yet… coming soon!