this week’s Full Plate veggies

• salad greens - remembrance

• hakurei turnips - remembrance

• broccoli - remembrance

• lettuce - stick and stone

• kale - stick and stone

• kohlrabi - stick and stone

• scallions - stick and stone

• green (fresh) garlic - stick and stone

ROTATING —————————————

• fennel - remembrance

• carrots - remembrance

• parsley - remembrance

• basil - stick and stone

• summer squash - stick and stone

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

no Fruit Bowl this week

• our annual break with no shares 6/30, 7/1, or 7/3. see you next week!

this week’s Remembrance cheese

• Herbed Fromage Blanc - creamy, spreadable cow milk cheese. Try on your Wide Awake side-dish csa bread!

preorder and pickup

BACKBONE FARM BEEF BUNDLES - June is sold out!
reserve your share of local grass-fed beef now for August pickup

updates from the farm & friends…

JOIN OUR NEW SIDE DISH CSA: FOOD AND FERMENTS!

Trust your gut to us! Kombucha, kraut, pickles, and kimchi are just a few of the products you will enjoy in the monthly Ferment Share. Enjoy live-cultured, locally sourced products July thru November. All products are handcrafted locally by Carly and Dave Dougherty and their team at Food & Ferments in Cortland, NY. JOIN THE MONTHLY FERMENT SHARE NOW!

CIRCUS CULTURE PERFORMANCES AT PRESSBAY

We’re so excited to say that Circus Culture will be joining us in the Press Bay Parking Lot for a 5 week performance series beginning next Thursday, 7/8. We encourage you to stick around, support them, enjoy them (and enjoy everything else the Alley has to offer!)

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.

Roasted Carrots with Chimichurri 

• 1 bunch carrots 

• 4 kale leaves 

• 1 bunch of basil 

• 1 bunch of parsley 

• 1-2 cloves of garlic 

• 2 scallions

• olive oil 

• Salt and pepper 

• Feta Cheese (optional)

• Toasted Pepitas 

INSTRUCTIONS

Toss carrots with olive oil and a pinch of salt and pepper. Roast at 425 degrees for 15-25 minutes to until tender. Meanwhile, food process together basil, parsley, garlic, kale, and a pinch of salt and pepper. Slowly add olive oil until it turns into a paste. Remove carrots from oven. Top with herb sauce, feta, cheese, toasted pepitas, and finely chopped fresh scallions. 

Shaved Fennel Salad

• 2 fennel bulbs, shaved paper thin with a mandoline or sharp knife

• 2 tablespoons extra virgin olive oil

• 1 tablespoon fresh lemon juice

• 1/8 teaspoon of chopped fresh thyme leaves

• 1 tablespoon chopped flat-leafed parsley

• 2 tablespoons shaved Parmesan cheese

INSTRUCTIONS

In a medium bowl add shaved fennel, olive oil, lemon juice, thyme leaves, parsley, and Parmesan cheese. Gently toss all of the ingredients together.

More in-season inspiration…

Don’t ditch your carrot tops! Try carrot top pesto. You can also use fennel (fronds), basil and garlic in your pesto.

Kohlrabi, fennel and carrots come together in this summer slaw

Turn your summer squash into “zoodles” with oil, basil, garlic and cheese for flavor

Hakurei turnips (and their greens!) soak up this miso glaze for a flavorful side dish

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

There are still some Sugar snap peas in the roadside garden. And the beginnings of the cutting flowers appearing here and there. Perennial herbs carry on!

AT THE YOUTH FARM PROJECT

perennial herbs like mint, oregano, and more are ready to pick in front of the greenhouse. The u-pick is all planted in with some zinnias and more flowers starting to bloom.

AT PRESS BAY COURT (open to public)

Coming soon… cherry tomatoes, greens and more! We’ll keep ya posted :)