All the shapes, colors and sizes of squash rolling in from the field these days

no fruit bowl this week, 7/6-7/9

• our annual pre-cherry break ;) see you soon!

this week’s Remembrance cheese

• Feta - the most flavorful feta around! salty, creamy and perfect on a salad, a burger, tacos, and so much more

preorder and pickup

FRESH SWEET CHERRIES - pickup NEXT WEEK, 7/13-7/16 - Bittner Singer Orchard

PITTED TART CHERRIES - pickup EARLY AUGUST, 8/3-8/6 (Order deadline 7/15 to be included in the pitting) - Bittner Singer Orchard

FETA, FROMAGE BLANC, YOGURT - organic! from Remembrance Farm - now available for pre-order. Orders placed today will be filled next week.

updates from the farm & friends…

CALL FOR PLASTIC BAGS & REMINDER TO BYO BAGS

Bring your stash of extra bags to CSA pickups for sharing with other members! We’ll happily give them a new, reusable life :)

This means we’re running out of our backup bag stashes! Be sure to bring your own bags, we don’t have many extras available

18 WEEK SUMMER CSA BEGINS NEXT WEEK, 7/13-7/16

If you joined this share, we look forward to seeing you soon!

If you haven’t joined yet but want in on this season’s harvest, now’s the time! Last chance to get in on the 18 week summer CSA for a weekly share of the harvest, unlimited access to the member u-picks and so much more!! Subsidies and payment plans available.

on our plates…

Please 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.

Grilled Dinner Salad by Sara May

DIETARY INFO: contains meat (optional), alliums, nightshades. GF, Dairy Free

For the marinade/pork:

• 4 garlic scapes OR 2 bulbs green garlic OR 1 bunch scallions (feel free to mix and match here!)

• ¾ cup olive oil

• The juice & zest of 2 large lemons

• 1 teaspoon dried oregano

• ½ teaspoon red pepper flakes

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 1 pound boneless pork shoulder, sliced into ½”  thick steaks

To assemble:

• 6 hakurei turnips, halved (substitute carrots, small beets, radish, etc.)

• 1 medium kohlrabi, peeled and quartered (substitute broccoli, zucchini, fennel, etc.)

• 8 ounces salad greens

• ¼ cup sliced pepperoncini, or your favorite pickled pepper

• ¼ cup olive oil

• 2 tablespoons brine from the jar of pickled peppers

• Salt and pepper, to taste

DIRECTIONS:

Make the marinade:

1. Rough chop the garlic scapes, green garlic or scallions. Place chopped garlic, olive oil, lemon juice & zest and spices in the basin of a food processor and process until a chunky mix is achieved. Don’t have a food processor? Simply chop the garlic very finely and mix with remaining ingredients.

2. Coat pork steaks with marinade and allow to marinate in refrigerator for at least 1 hour, and up to 24 hours.

Grill and assembly:

1. Prepare a grill for medium-high heat, oil grates. Grill cut vegetables, turning occasionally, until lightly charred in spots. Place grilled vegetables in a medium bowl (this allows them to steam and soften slightly) while you grill the pork.

2. Remove pork steaks from marinade, shaking off any excess. Grill until deeply browned on both sides and an instant-read thermometer inserted into the thickest part of the pork reads 145 degrees, about 3-5 minutes per side. Transfer to a plate and allow to rest for 10 minutes.

3. Meanwhile, assemble the salad: thinly slice the grilled vegetables. Toss the salad greens with olive oil, pickled peppers and pickled pepper brine. Divide mixed greens between two plates and top with sliced grilled vegetables. After rested, slice pork thinly against the grain and add to salad. Season with salt and pepper.

Cucumber Dill Salad

…or try this recipe for a creamy cucumber salad with yogurt

• 2 cucumbers

• 3 tablespoons apple cider vinegar, or white vinegar

• 1 tablespoon sugar, or to taste

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1 small red onion, thinly sliced and broken into rings, optional

• 3 tablespoons fresh dill, chopped, optional

INSTRUCTIONS

Thinly slice the cucumbers (a mandoline works well) as thin as possible. Make the dressing by placing the vinegar, sugar, salt, and pepper in a serving bowl and whisk until the sugar completely dissolves. Add the sliced cucumber, red onion rings, and chopped dill (if using) and then toss well. Marinate for 5 or more minutes, toss again, and serve.

More in-season inspiration…

• Perilla: from wraps to pickles to rice bowls, here’s 10 ideas for Perilla!

• Cucumber, garlic, onion: Charred Cucumber Panzanella with Grilled Steak

• Cucumber, onion, dill, yogurt: Chilled Beet & Cucumber Soup

• Summer squash, garlic, u-pick herbs: Squash Gratin with Salsa Verde & Gruyere

• Garlic, cooking greens (subbed for spinach): Spinach & Green Garlic Soup

• Summer squash, onion: Roasted Zucchini, Black Bean & Goat Cheese Enchiladas

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

• Garlic, u-pick peas and herbs: Barley Salad with Green Garlic & Snap Peas

• Add a bit of perilla and/or dill to your salad for added flavor :)

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

Perennial garden: herbs like, oregano, mint, chives and more

NEW Creekside garden: parsley and basil! Last call on cilantro before it goes to flower (green corriander coming soon ;)

Roadside garden: lots of beautiful flowers, take home a bouquet with your CSA!

Behind the barn: final call on snow peas and sugar snap peas

AT THE YOUTH FARM PROJECT

You can find the first few flowers in the main garden. If you’re good at identifying weeds vs crops, we encourage you to weed as you go :)

Perennial herbs like sage, mint, and chives are ready to pick in front of the greenhouse.