this week’s Remembrance cheese

• Tuffet - inspired by lactic, St. Marcellin-style cheeses, it has a uniquely soft creamy center that becomes runnier as it matures. Salty and a bit tangy, this cheese is often served warmed with crusty bread, but is also delicious by itself after sitting out of the fridge for an hour or paired with fresh summer fruit. Due to its delicacy, the cheese is often served out of the container it is aged in - in our case, an aluminum ramekin.

• or choose - Feta - the crumbly salty classic - ltd availability, FCFS

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.

Salsa Verde

• 1 1/2 pounds tomatillos (about 12 medium)

• 1/2 cup chopped white onion

• 2 cloves (or more) garlic, optional

• 1/2 cup chopped cilantro leaves and stems

• 1 tablespoon fresh lime juice

• 1-2 jalapeño or serrano peppers, stemmed, seeded and chopped (omit for mild salsa, 1 jalapeño for medium and 2 jalapeños for hot salsa)

• Salt to taste

Preparation - click here to see alternate methods for pan roasted or boiled tomatillos

1. Preheat the broiler: Set the rack about 6 inches from the heating element.

2. Prep the tomatillos: Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using). Place under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos.

3. Combine the cooked tomatillos and seasonings, then pulse in a blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

4. Season and serve: Season with salt to taste. Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.

Sauteed Greens

cooking greens are a super versatile fall staple—add them to the mix in soups and casseroles, or let them shine on their own braised or sauteed

• 1 bunch cooking greens (kale, chard, collards, tatsoi, etc)

• 1 small onion or shallot, minced

• 2 cloves garlic, minced

• 2T olive oil

• salt and pepper to taste

• a splash of cider vinegar is also a great addition!

PREPARATION

1. Remove stems from greens and roughly chop

2. Once your greens are prepared, heat the garlic in olive oil over medium heat for about a minute. Add the onions or shallot and heat for another 1 to 2 minutes.

3. Add greens and heat, stirring occasionally, until tender—about 6 to 8 minutes for kale, a little less for chard or spinach, a little more for collards.

4. Finish it off to your liking: a sprinkling of salt & pepper, pepper flakes if you want some heat, crumbled cheese, some toasted nuts or seeds-you name it!

More in-season inspiration…

• Beans: Dry Friend Green Beans

• Chard, onions, upick herbs: Green Shakshuka

• Carrots, broccoli: Spicy Thai Carrot Noodles

• Carrots & tops, upick basil: Roasted Carrots with Carrot Top Pesto & Burrata

• Eggplant: Crunchy Eggplant and Corn Salad with Mint and Feta

• Roma tomatoes, garlic: Easy Fresh Tomato Sauce

U-Pick Gardens

open 7 days/week during daylight hours for all Full Plate vegetable share members.

upick rules: not open to the public. no dogs. no picking in tunnels or big fields. please stay off farm equipment and do not block farm roads. kiddos should be supervised. take what you’ll use, but be mindful of those who come after you. see u-pick details & maps here!

GENERAL UPICK NOTES:

Basil is abundant in all of the u-picks! Last weeks to put away some pesto for the year!

Many of the u-pick romas are mixed colors this year —Luca’s special mix!—there are yellows and oranges and reds. Don’t forget to dig deep in the plants to find some nice ripe fruit.

AT STICK AND STONE FARM

Perennial Garden: herbs as always :)

Creekside Garden: flowers and basil continue to be abundant! And there’s still other herbs and fun greens for the picking too!

Roadside Garden: hot peppers (shishitos, jalapenos, and many more!), paste tomatoes, ground cherries, tomatillos and cherry tomatoes!

AT THREE SWALLOWS (formerly Youth Farm)

The upick is looking lovely! Basil, shiso, okra, hot peppers, ground cherries, tomatillos and cherry tomatoes are rolling. Unfortunately the deer made a snack out of some of the tomato plants last week, look low on the plants for any fruit. Don’t miss walking to the back of the field for some lovely cutting flowers.

PRESS BAY COURT

don’t forget about this sweet little downtown u-pick! Find basil, flowers, & cherry tomatoes