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holy bulk fruit ordering… blueberries, apricots, and all kinds of cherries $$PLAIN_TEXT_PREVIEW$$
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Chard in the field yesterday… and into your kitchens in the coming days |
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this week’s Full Plate veggiessalad greens - remembrance cucumbers - remembrance celery - remembrance carrots - remembrance cabbage - remembrance broccoli - remembrance lettuce - stick and stone scallions - stick and stone summer squash - stick and stone basil - stick and stone
ROTATING —————————————
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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
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this week’s Remembrance cheese
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FRESH SWEET CHERRIES - for pickup this week, 7/14-7/17
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BLUEBERRIES - for pickup next week, 7/21-7/24
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APRICOTS - for pickup next week, 7/21-7/24
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PITTED TART CHERRIES - RESCHEDULED for pickup the week of 7/28-7/31
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updates from the farm & friends…
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PARTY AT PRESS BAYPRESS BAY FOOD HUB, STONE BEND PIZZA & CIRCUS CULTURE are now in the parking lot with us every Thursday during CSA pickup!! And, this week only, we get to share the space with HEADWATER FOOD HUB and AGAVA too. Not to mention LUCKY HARE, MAMA SAID HAND PIES, BRAMBLE, SPARKS & EMBERS and everyone else in the Alley and Court. Come for the veggies, stay for all this other amazingness :) Food hub(s) 4-7 / Stone Bend 5:30-8:30 / Circus at 6ish / street parking only PAYMENT PLANNERS, PAYMENTS DUE THIS WEEK (7/15)All payments are $120 ($56 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. FOOD AND FERMENTS SHARE BEGINS THIS WEEKWe’re excited for this first iteration of the monthly ferment share from Food and Ferments in Cortland, NY.
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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.
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3 small summer squash (or 2 medium) 8 ounces pasta 1 tablespoon extra-virgin olive oil, more for drizzling 1 garlic clove, minced 1 teaspoon finely chopped rosemary 2 cups chopped spinach or (or chard or kale) Juice of ½ lemon, more to taste ⅓ cup feta (cheese share) cheese 2 tablespoons capers A few pinches red pepper flakes 1/4 cup coarsely chopped basil grated Parmesan cheese, optional Sea salt & fresh black pepper
Instructions Thinly slice squash, about ⅛ inch thick (on a mandoline if you have one). Lay squash slices on a towel and pat dry. Cook the pasta in a pot of salted boiling water until al dente. In a large skillet heat the oil over medium-low heat. Add the garlic and rosemary. Stir until fragrant, then add the sliced squash, salt and pepper. Stir, then let the squash cook on each side until lightly browned. Stir in the lemon juice, then add the spinach and toss. Add the pasta along with a bit of the starchy pasta cooking water. Stir in feta, capers and red pepper flakes. Season to taste and add Parmesan cheese, basil, more lemon juice, and drizzles of olive oil, as desired. See recipe
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5-6 stalks celery, cut to 3” matchsticks 2 medium carrots, cut to 3” matchsticks ¼ to ½ tsp coarse sea salt 1 tsp grated ginger 1 tbsp sesame oil Small pinch white pepper Sprinkle toasted sesame seeds
INSTRUCTIONS Bring a large pot of water to boil. Season the water with a pinch of salt. Blanch celery and carrot matchsticks in boiling water for about 1 minute. Drain and quickly rinse them under cold or ice cold water to stop cooking. Transfer to bowl and season with all but sesame seeds. Toss well and set aside for 30 minutes to develop the flavor or best marinate overnight. Sprinkle with toasted sesame seeds before serving. Best served chilled. See recipe.
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More in-season inspiration…
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Spanikopita will make use of your chard, scallions, all kinds of u-pick herbs and the feta from this week’s cheese share if you have it. We know, so many scallions! Here are some scallion heavy recipes: scallion pancakes, Ginger Scallion sauce, and basil + scallions = scallion pesto You can’t go wrong with Zucchini bread to use up your summer squash And for cabbage (and carrots): slaws! slaws! slaws!
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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 FARMThe cutting flowers are begging to be turned into bouquets! Mulberries, serviceberries and raspberries are ripening just behind the barn. Herbs (dill, parsley and more) and greens in full swing. And tomatillos and okra just starting… cherry tomatoes on the horizon, but ready not just yet. AT THE YOUTH FARM PROJECTCutting flowers are ready for the taking! Parsley, cutting celery and all the fun greens too. While the high tunnel is usually off limits for picking, they’ve offered up some citrus basil in the tunnel to us too! Reminder: The Youth Farm u-pick tends to be a few weeks behind in abundance due to cooler/wetter soils in Danby - more coming soon! We (and YFP staff) appreciate your patience AT PRESS BAY COURT (open to public)Check it out! There’s likely some greens and maybe flowers too
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