Week 1 - Welcome (back)! CSA pickup begins this week

Start of the Season Notes from Stick and Stone Farm

Chaw and I have had all kinds of springs over the last almost 25 years growing together; gradual, abrupt, wet, dry, cold, springs with babies and toddlers, covid spring... 2 years ago we had a frost that took out most of the fruit, and weeks of working in wildfire smoke.

This year we launch the season with a labor delay, a hail storm, a malaise of uncertainty, and a 5 week window of way too much cold and rain.

We are excited to start distributing what we have managed to grow to all of you- the carrots we saved through the winter, the somewhat-hail-smashed lettuce, the smaller (tender!) and less abundant kale and chard. We are glad Full Plate is a joint endeavor, and we work with Remembrance Farm, who will provide salad mix, bok choy, radishes, onions (!) slow-grown in tunnels over the last 10 months, and Three Stone Farm will bring last years' carefully cured sweet potatoes.

There will be more ahead, and we look forward to seeing the season unfold together, working with each other, and thankful for whatever we can bring together, for each other.

Reminder of pickup times and locations:

Wednesday 3-7 at Stick and Stone

Thursday 3-7 at Press Bay Alley

Friday 4-6 at Salt Point Brewing

Saturday 10-1 at the Youth Farm

If you’re picking up a boxed share on Thursday and still need your pickup details, click below:

FIND YOUR CSA PICKUP DETAILS HERE

SEE THE CSA HANDBOOK

this week’s veggies

salad greens - remembrance
bok choy - remembrance
fresh onions - remembrance
red radishes - remembrance
cooking greens - rotating kale and chard - stick and stone
lettuce (with a bit of hail damage) - stick and stone
carrots - stick and stone
sweet potatoes - three stone farm

ROTATING (rotating means harvest will be enough for some, but not all locations this week; we’ll be sure to balance the variety landing at each location through the season! )

parsnips - 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 will begin 6/18-21

we’re patiently awaiting the strawberries, join us in wishing for some good sun to push their ripening. See you soon!

this week’s Remembrance cheese

feta - the classic! salty, delicious and versatile—salads, tacos, you name it!

bulk preorder and pickup

we’ll make offerings here whenever we have enough abundance!

updates & reminders from the farm…

SHARES BEGINNING THIS WEEK…

Full Plate veggies, FLX Fruit Bowl, Remembrance Farm Dairy, Snow Farm Creamery, Open Spaces Eggs, and Woodpepper Bread

PAYMENT PLANNERS, FIRST PAYMENTS DUE 6/15

All payments are $125 ($64 for subsidized 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. Or, up ‘Auto Pay’ by sending 4 post-dated checks (for 6/15, 7/15, 8/15 or 9/15) now!

RETURN YOUR BOXES, JARS, ETC

Please remember to save and return your reusable packaging to your pickup site weekly! This means waxed veggie boxes, blue fiber pints & quarts and/or (clean!) glass yogurt and milk jars. Thank you!

DON’T FORGET YOUR BAGS

Free Choice pickup members will want some bags for loose greens, some bags for everything else!

SILVER SPOON AND OPEN SPACES AT STICK AND STONE 6/25

Mark your calendars for the first Farm to Food Truck Fundraiser of the season!

Silver spoon, a farmer’s market favorite, will be serving up a sure-to-be delicious menu and Open Spaces will have assorted beverages both sober and boozy—cider, beer, mocktails and more! A portion of the evening’s proceeds will support our Subsidized CSA fund, making sustained access to fresh produce possible for many folks in our community.

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.

Green Socca

Recipes by Sara May were crafted specifically to go with the season flow of a Full Plate Share! You can find them all on our website here

Known in France as socca and in Italy as farinata, this gluten-free crepe made with chickpea flour is a protein-packed light supper, perfect for these early summer nights. Chickpea flour (sometimes called besan) can be found in the Indian section of most grocery stores.

MAKES USE OF: greens!

Green Socca Recipe

Pasta Salad w Roasted Carrots & Sunflower Dressing

2 bunches thin carrots with green tops (these weigh 24 ounces total without greens)
2 tablespoons olive or grapeseed oil
1 teaspoon kosher salt
Freshly ground black pepper
1/2 pound (225 grams) dried pasta
Dressing…
2/3 cup (90 grams) roasted, shelled, sunflower seeds, unsalted
A handful greens, washed, from carrot tops or a few leaves of kale, plus more for garnish
3 tablespoons grated parmesan cheese (optional)
1 large garlic clove, peeled
A few fine gratings of fresh lemon zest
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon red pepper flakes, more or less to taste
Several grinds of black pepper
1/3 cup olive oil, plus more if needed
Juice of half a lemon, plus more to taste

PREPARATION

Cook carrots: Heat oven to 500 degrees. Cut the tops off the carrots (wash and reserve some green tops for dressing) and scrub or peel. Toss with oil, salt, and pepper and spread out in on layer on a large baking sheet. Roast for 15 minutes, tossing them around once, until charred in spots and a knife can easily pierce the carrots. Thicker carrots might need up to 5 more minutes.

Meanwhile, cook pasta: Bring a medium/large pot full of well-salted water to a boil and cook pasta for 1 to 2 minutes shy of package suggestion, until it is tender but still has a bite to it. Drain and cool in large bowl until needed.

Make dressing: In a food processor or strong blender, place sunflower seeds, greens, parmesan (if using), garlic, lemon zest, salt, pepper flakes, and black pepper in work bowl and pulse until chopped small but not finely ground. (You want this mixture to retain crunch.) Transfer to a bowl and stir in olive oil and lemon juice. You want this to be more aggressively seasoned than seems necessary; it has a lot of pasta and vegetables to wake up.

Assemble: Halve thinner carrots and quarter thicker carrots lengthwise, and then cut into 1 to 1.5″ segments, or whatever the length of the past you’re using is. Place in bowl with pasta. If dressing seems too thick, add a tablespoon of water (and up to 2) to loosen it and stir it into pasta and carrots. Taste and adjust seasoning as needed with more salt, pepper or pepper flakes, or lemon. Chop some extra carrot greens or kale for garnish. Eat now or later.

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. no picking in tunnels or big fields. see u-pick details & maps!

AT STICK AND STONE FARM

elderflower is looking beautiful behind the two high tunnels behind the barn. As usual perennial herbs reliably start us off; things like oregano, garlic chives, thyme, etc. The rest of the gardens are planted, but aren’t ready to pick in yet, we’ll keep you posted :)

New! Our several-season transition of the u-pick fields to be all in the fields nestled west of the barn (the Roadside, Perennial and Creekside gardens) is almost complete! Even the playground is making the move to sit beside the Perennial garden. See the map

AT THREE SWALLOWS (formerly Youth Farm) & PRESS BAY COURT

Plants are going in the ground soon, stay tuned!