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And those august favorites are rolling in too: tomatoes, beans, eggplant, corn $$PLAIN_TEXT_PREVIEW$$
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August is almost upon us and we can feel the change in the fields! Harvest lists are changing and the u-pick gardens are bursting with goodness. Here are some u-pick garden FAQs: |
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Can I visit the u-pick? If you’re a Full Plate CSA member, YES! During any daylight hours. Does is cost extra? No, unlimited u-picking is included in your membership. Where is the u-pick? See a map of the Stick and Stone gardens here, a map of Stick and Stone perennials here, and the Youth Farm gardens here. There is also a small u-pick in Press Bay Court maintained by the Solidarity Garden project. What’s in it? So much! Flowers, herbs, tomatoes, peppers and more. Scroll down for weekly u-pick updates, and/or see an overview here. Anything else I should know? BYO scissors, containers, and sunscreen. No dogs allowed. Do not block farm roads or play on farm equipment. Enjoy!
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this week’s Full Plate veggiescabbage - remembrance cucumbers - remembrance & stick and stone fennel - remembrance & stick and stone tomatoes - remembrance & stick and stone green beans - stick and stone summer squash - stick and stone onions - 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 cheeseYour choice of Fromage Blanc - OR - Herbed Fromage Blanc Pair it with those fresh July tomatoes! Try on toast, on a tart, in pasta or in this summer panzanella.
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BACKBONE FARM BEEF BUNDLES - August is just around the corner, this is your last chance for a local, pasture-raised beef bundle this season. Reserve yours now, pickup the last week in August.
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PICKUP YOUR BLUEBERRIES, SWEET CHERRIES, APRICOTS & 30lb BUCKETS OF PITTED TART CHERRIES THIS WEEK, 7/26-7/31 - bring cash or check to Finger Lakes Fruit Bowl to your pickup 10lb BUCKETS OF PITTED TART CHERRIES delayed to 8/11-8/14
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updates from the farm & friends…
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PRESS BAY: FOOD HUB, PIZZA & CIRCUS CULTURE FOOD HUB 4-7, STONE BEND PIZZA 4:30-8:30, CIRCUS @ 6 on thursdays. Of course LUCKY HARE, MAMA SAID HAND PIES, BRAMBLE, SPARKS & EMBERS and more right nextdoor in the Alley and Court too. Street parking only.
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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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Tomato Basil Summer Squash
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2 Tbsp extra virgin olive oil 1 ½ pounds medium summer squash, thinly sliced or diced (your preference) 2 garlic cloves, minced 1 pound ripe tomatoes, peeled, seeded and diced Salt + freshly ground pepper to taste 1 to 2 tablespoons chopped or slivered fresh basil (to taste)
PREPARATION Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside. Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Serve. Great alongside fish, chicken or cooked grains. Recipe here.
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Cucumber, Tomato, Green Bean Salad
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1 lb cucumbers, halved lengthwise, sliced on a steep diagonal ¼" thick 1/2 lb tomatoes, diced (or u-pick cherry tomatoes, halved) 1/4 lb green beans, trimmed, sliced on a steep diagonal into ⅛"-thick strips 3 large garlic cloves, finely chopped 1 hot pepper (u-pick), seeds removed, finely chopped ¾ cup unsalted roasted peanuts, divided 3 Tbsp. (or more) fresh lime juice 1 Tbsp. (or more) light brown sugar 1 Tbsp. (or more) fish sauce
PREPARATION Combine cucumbers, tomatoes, green beans, garlic, and chile in a large bowl. Finely chop ½ cup peanuts to the size of lentils and add to bowl. Whisk lime juice, brown sugar, and fish sauce in a small bowl until sugar is dissolved. Pour dressing over vegetables and toss with your hands, gently squeezing as you go, until well coated and vegetables have wilted slightly, about 30 seconds. Taste salad and season with more lime juice, brown sugar, or fish sauce if needed. Salad should be equal parts sour and salty, with sweet close behind. Transfer salad to a platter. Coarsely chop remaining ¼ cup peanuts and scatter over salad. Recipe here.
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More in-season inspiration…
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Word on the farm is this Crunchy Gochujang Fennel recipe is delicious Cook up your green beans and fennel together in a skillet. Onions would be a great addition too! Some cucumber ideas from a member: Peel, slice and stir fry cucumbers with a neutral oil, some salt and pepper and fresh dill. Thinly sliced onions are a good addition too. Quick pickle cucumbers for salads: Thinly slice 2 cukes and pack into a pint jar, add in a mixture of 1/2 C vinegar, 1/2 C water, 2 tsp. granulated sugar and 1 tsp salt (enough liquid to cover). Add dill and chives (upick). Let sit at least 2 hours.
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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 FARMBehind the barn: Have you seen all those cutting flowers?! And Herbs! Dill, cilantro and more! And ground cherries! And green hot peppers! And tomatillos! Holy cow! U-pick time is officially upon us!! Roadside garden: Now’s a great time to try the fun greens like molokhia, amaranth, perpetual spinach. More herbs over here too! Parsley, cutting celery, and thai basil. And don’t forget to look for ripe cherry tomatoes and okra peeking through. Perennial garden: all the herbs! Mint, chives, hyssop, savory and many more. AT THE YOUTH FARM PROJECTFind sporadic cherry tomatoes and tomatillos, and a lot of hot peppers that are still green. Flowers, fun greens, and herbs (like parsley and cutting celery) galore. The basil should be harvestable in a few weeks. Oregano, bee balm, hyssop, and more perennials steadily carry on in front of the big greenhouse. AT PRESS BAY COURT (open to public)The time for cherry tomatoes, greens and flowers is here
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