this week’s veggies

• salad greens* - remembrance

• more salad greens* - remembrance

• strawberries - remembrance & stick and stone

• lettuce - stick and stone

• fennel - stick and stone

• garlic scapes - stick and stone

ROTATING —————————————

• parsley - remembrance

• radishes w/ greens - remembrance

• cucumbers - remembrance

• summer squash - stick and stone

• kohlrabi - stick and stone

• scallions - stick and stone

this week’s fruit bowl

• organic strawberries - stick and stone farm

this week’s Remembrance cheese

• Cheese Curds - three flavors available, first come first served: Plain, Garlic or BBQ rub from here. in Hector!

Beginning this week we’ll once again be offering a smattering of Feta or fromage at each pickup. Each member has the choice of the Cheese of the Week OR Feta (total of one cheese per share per week). Limited availability, FCFS—we recommend picking up on the early side if you’re hoping for Feta.

preorder and pickup

STRAWBERRIES - Organic, Stick and Stone farm - for pickup this week, 6/17-6/21

updates from the farm & friends…

MORE SIDE DISH CSAs STARTING THIS WEEK!

High Ground Gardens Herbs and Food and Ferments Side Dish CSAs begin this week. Double E Shiitakes starting next week!

PAYMENT PLANNERS, FIRST PAYMENTS WERE DUE 6/15

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.

PLAY OF DELIGHTS AT THE YOUTH FARM, 6/22-23

The Play of Delights will feature essays inspired by The Book of Delights by award-winning author Ross Gay brought to life as dance theater and original work. Followed by a potluck and bonfire. Tickets are free but RSVPs requested.

FARM TO FOOD TRUCK FUNDRAISER NEXT WED, 6/26

Featuring food from Silver Spoon and a drink bar featuring cocktails, mocktails and more from Open Spaces Cider! All to support our subsidized CSA program! Stop by for your CSA pickup, stick around for some food and drink delights :)

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.

Radish-Squash Latkes with Yogurt-Mint sauce

a recipe by long time member, Emma Frisch

• 3 large summer squash, or 6 cups grated

• 10 radishes, or 2 cups grated

• 1 cup yellow onion, minced or grated

• 6 garlic scapes, minced (sub with 2 tablespoons garlic)

• 2 tablespoons lemon zest

• 4 eggs, beaten

• 1 cup bread crumbs

• 1 teaspoon salt

• 8 turns of the black pepper grinder

• 1 cup parsley, basil, or other fresh herbs, chopped

• 1/3 cup coconut oil (substitute with olive oil)

For the Sauce:

• 2/3 cup plain greek yogurt (or Remembrance Farm yogurt!)

• 1/3 cup mint (u-pick!) leaves, minced

• 1.5 tablespoons lemon juice

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 8 turns of the black pepper grinder

PREPARATION

1. Grate the squash, radishes and onion with a food processor or grater. Add to a colander and squeeze the water out of the vegetables. Transfer to a large bowl.

2. Add garlic and lemon zest to the vegetables, and mix.

3. In a separate bowl, beat the eggs and whisk in the bread crumbs.

4. Combine the egg mixture with the vegetables. Add salt, pepper and fresh herbs if using. Mix thoroughly.

5. Line a baking sheet with a paper towel.

6. In a large frying pan or skillet, heat the coconut oil over medium-high. Test the oil by adding a small splotch of batter. If it sizzles and begins to brown, the oil is ready.

7. Form patties and add them to the pan one by one. They will need about 5-7 minutes on each side to brown fully and cook the center. Flip when the bottom edges look browned.

8. When both sides of the latke are done, transfer to the paper towel to drain off the excess oil.

9. When ready to serve, whisk together the ingredients for the yogurt-mint dipping sauce and serve in a small bowl alongside the latkes.

More in-season inspiration…

• Garlic scapes can be subbed in any recipe calling for garlic. They’re also delicious grilled with just a bit of olive oil and salt and pepper, or pickled

• Kohlrabi: Veggie Spring Rolls

• Kohlrabi, Fennel: Summer Slaw

• Fennel, Cucumber: Fennel Salad

• Radishes, garlic scapes: Garlic Roasted Radishes (could add kohlrabi here too!)

• Summer squash, lettuce: summer veggie sandwich

• You know what they say… a salad a day to use up the CSA… er... something like that ;) but seriously! A side salad with your meals is a great way to breeze through the abundant June greens. Add in some herbs from the u-pick for a little bonus flavor. Top with your favorite combo of scallions, cucumber, berries, radishes, fennel or kohlrabi and enjoy!

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

U-Pick gardens are filled with many mid-summer and fall delights—flowers, tomatoes, peppers and more!—as such they are all a few weeks out from real u-pick abundance—we’ll let you know when the time comes.

In the meantime, our steadfast early summer friends, perennial herbs, are ready for picking. Think oregano, mint, chives and sage.

AT THE YOUTH FARM PROJECT

See above

AT PRESS BAY COURT

Here too, the beds are newly planted and not ready for picking yet, stay tuned.