Week 8 - Fundraiser at Stick and Stone tomorrow!

FUNDRAISER AT STICK AND STONE TOMORROW 4-7PM

with HAZELNUT and OPEN SPACES

Mark your calendars for the next Farm to Food Truck Fundraiser! Tburg’s beloved Hazelnut Kitchen 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!

Plus live music from The Slightly Squeamish String Band (5-7pm), a driving, Southern, old time string band music.: Pete Thompson - fiddle, Lloyd Graves - banjo, Valerie Graves - guitar, Joe Damiano - bass.

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.

this week’s veggies

salad greens - remembrance
celery - remembrance
cucumbers - remembrance & stick and stone
tomatoes - remembrance & stick and stone
summer squash - stick and stone
garlic - stick and stone
fresh onions - red long of tropea - keep refrigerated) - stick and stone

ROTATING

carrots - remembrance
beets - remembrance
swiss chard - stick and stone
cherry tomatoes - stick and stone
green beans - stick and stone
eggplant - stick and stone
dill - stick and stone

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

this week’s fruit bowl

Organic Blueberries - Wolftree Farm, Burdett and Grindstone Farm, Pulaski
Red Plums - Bittner Singer Orchard, Appleton
Apricots - Bittner Singer Orchard, Appleton

this week’s Remembrance cheese

Feta - the crumbly salty classic - for everybody!

bulk offerings

FOR PICKUP THIS WEEK

BLUEBERRIES and SWEET CHERRIES if you pre-ordered last week

…if you want some PITTED TART CHERRIES but missed the order window, we have a couple of extra 10# buckets in need of a home! Email Molly :)

PRE-ORDER FOR PICKUP NEXT WEEK

BLUEBERRIES - pickup NEXT WEEK, 8/6-8/9

Pre-Order Blueberries

PEACHES - pickup NEXT WEEK, 8/6-8/9

Pre-Order Peaches

updates & reminders from the farm…

CIRCUS PERFORMANCE AT PRESS BAY THIS WEEK

Circus Culture is back with their super-fun (free!) annual performances in the Press Bay Backlot — Thursday 7/31, at 6:30pm — during CSA! Yay!

Please NO PARKING in the Backlot (ever, but especially after 5pm on the 31st ;)

RETURN JARS AND BOXES

Dairy jars! Waxed boxes! Quarts, pints, flats, etc. Please return them all as you finish each week’s share. Thank you!

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.

Tabbouleh

½ cup bulgur
1 cup diced cucumber (1 small-to-medium)
1 cup diced tomato* (1 large)
1 teaspoon fine salt, divided
3 medium bunches parsley
⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
⅓ cup thinly sliced green onion
⅓ cup extra-virgin olive oil
3 to 4 tablespoons lemon juice, to taste
1 medium clove garlic, pressed or minced

PREPARATION

Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes or until you’re ready to mix the salad.
To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (each should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.
If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

Preserve Your Herbs!

a tip from a fellow member

Chop herbs roughly (use kitchen shears to do so quickly and easily). Portion a tablespoon or so of the chopped herbs into a clean ice cube tray, then add enough olive or vegetable oil to cover the herbs. Freeze until solid, then comes can be removed from the tray and stored in freezer bags. For use, cubes can be pulled out frozen and melted into pastas, sauce, and sautes.

This works great for using in cooking and keeping the herbs fresh and flavorful, especially if cooking for 1-2 folks.

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!

AT STICK AND STONE FARM

Reminder: No picking in the high tunnels or outside of the designated upick fields.

Perennial Garden: herbs continue! Think oregano, garlic chives, thyme, etc.

Creekside Garden: Basil and flowers!

AT THREE SWALLOWS (formerly Youth Farm)

Basil is looking nice and a few flowers are ready too! And there’s a bot of cilantro—get it before it bolts!

PRESS BAY COURT

here too… basil and flowers :)