this week’s Full Plate veggies

• salad greens - remembrance

• fennel - remembrance

• cabbage - remembrance

• carrots - remembrance

• lettuce - stick and stone

• beets - stick and stone

• scallions - stick and stone

• summer squash - stick and stone

• green (fresh) garlic - stick and stone

ROTATING —————————————

• cucumbers - remembrance

• broccoli - remembrance

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

Fruit Bowl this week

• sweet cherries. bittner singer orchard

this week’s Remembrance cheese

• RFOC - Remembrance Farm Onion Chive - salty and savory, inspired by British Cotswold Cheese try on these homemade oat crackers, in scrambled eggs or melted on a sandwich

preorder and pickup

FRESH SWEET CHERRIES - for pickup next week (7/14-7/17)

PITTED TART CHERRIES - for pickup the week of 7/21-7/24. Order deadline to get your cherries to the pitter: 7/15

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

Circus Culture will be joining us in the Press Bay Parking Lot for a 5 week performance series beginning THIS THURSDAY, 7/8. Stick around, support them, enjoy them. And Stone Bend Pizza, Mama Said Hand Pies and Lucky hare will be serving up food and drink right next door.

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.

Cabbage, Fennel, Carrot Slaw

• 1 cabbage, quartered, cored, very thinly sliced

• 2 fresh fennel bulbs, trimmed, halved, very thinly sliced (about 3 cups)

• 1 small onion, thinly sliced

• 3 carrots, peeled, coarsely shredded

• 3/4 cup yogurt

• 1 T fresh lemon juice

• 1 clove garlic

• 1 T sugar, honey or maple syrup

• salt and pepper and any other herbs you like in your dressing to taste!

PREPARATION

Combine cabbage, fennel, onion, and carrot in large bowl. Whisk remaining ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.

Want a different dressing? Check out all these other slaws!

Summer Squash Lasagna

written up by a member!

• 3-4 summer squash 

• 1 1/2 cups of cottage cheese 

• 1 handful of basil 

• 3 cloves of garlic 

• 2 eggs

• 1 jar of tomato sauce of your choice 

• 1/2 cup of parmesan cheese 

• 1/2 cup of mozzarella cheese 

PREPARATION

Cover the bottom of a 9 x13 inch pan with a thin layer of sauce. Slice the summer squash about 1/8 inch thick the long way. Arrange on top of the sauce like you would with lasagna noodles until the sauce it completely covered. Mix the cottage cheese with two eggs, and a handful of finely chopped basil. Add a layer on top of the squash and repeat alternating layers until you’ve used all of your mixture and squash. Top with 1/2 cup mozzarella and 1/2 parmesan. Back at 375 degrees for 40-45 minutes or until golden brown. Let rest for 10 minutes before serving. 

More in-season inspiration…

Use your garlic, cucumbers (and Remembrance Yogurt if you have it!) to make tatziki

Have a lot of scallions on your hands? Give scallion pancakes a try. Or make this Ginger Scallion sauce recommended by a member.

Beet greens can be used in any recipe/application where you would use Swiss Chard - they’re in the same family! Here are 15 beet green recipes

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

Herbs and greens in full swing. Plenty of cutting flowers in bloom. And tomatillos and okra just starting… green tomatoes soon. 

AT THE YOUTH FARM PROJECT

Many flowers are in bloom! Perennial herbs continue.

AT PRESS BAY COURT (open to public)

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