this week’s Full Plate veggies

• salad greens - remembrance

• sweet peppers - remembrance

• cucumbers - remembrance & stick and stone

• tomatoes - red & heirloom - remembrance & stick and stone

• watermelon - yellow flesh - stick and stone

• onions - stick and stone

ROTATING —————————————

• sweet corn - remembrance

• cabbage - remembrance & stick and stone

• green beans - stick and stone

• eggplant - stick and stone

• cherry tomatoes - 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

Crop update: Many have asked about basil! We plan to have it heading your way in the coming weeks as we watch the plants size up. We appreciate your patience.

Fruit Bowl this week

• peaches. beckens, Sodus

• donut peaches. jackman vineyards, Ithaca

• nectarines. jackman vineyards, Ithaca

this week’s Remembrance cheese

each member should take two cheeses this week:

Mincam (camembert) + Queso Fresco

the mincam is funky! Would be great with some fruit (or fruit compote) and salty crackers as accompaniment. The queso fresco is perfect for taco night.

preorder

GREEN BEANS - $30/half bushel (~12lbs) - organic - Stick and Stone - pickup this week

ROMA TOMATOES - $30/25lbs - organic - Stick and Stone Farm - pickup this week

CUCUMBERS - $20/peck (~12lbs) - organic - Stick and Stone Farm - pickup this week

PEACHES - $20/peck (10-12lbs) - from Beckens - pickup this Saturday or next week

10lb PITTED TART CHERRIES are coming in this week for those that ordered in July!

updates from the farm & friends…

PAYMENT PLANNERS, PAYMENTS DUE BY THIS SUN, 8/15

All payments are $120 ($56 for HFFA 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.

PLEASE RETURN YOGURT AND MILK JARS!

Supply chain shortages have started to reach us and we need jars! If you have a stash of our glass jars please return them to your pickup site ASAP.

WORK PARTY AT THE YOUTH FARM PROJECT SATURDAY

This Saturday, 7/14, 10am-1pm spend the morning in the fields at the YFP helping with weeding and compost projects around the farm. All are welcome!

VAN NOBLE FARM + FOOD & FERMENTS PICKUP WEEK

this is the week to pickup your August pork and/or ferment shares

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.

Pepperonata

• ¼ cup olive oil

• 3 large sweet peppers sliced into strips

• 1.5 lbs plump tomatoes blanched, peeled and chopped

• 1 medium onion sliced

• 4 cloves garlic chopped

• Salt and pepper to taste

PREPARATION

• Add the olive oil to a large pan and heat it through to medium-low.

• Add the peppers, tomatoes, onion and garlic.

• Season with salt and pepper and stir.

• Cover and cook on medium-low for 30 minutes to 1 hour, depending on how softened you’d like your pepperonata.

• Adjust for salt and pepper, then garnish with basil (whole or chopped). Sprinkle with spicy chili flakes if you’d like a bit of extra flavor and heat.

serve over pasta or polenta or alongside bread to soak in the flavorful oil. Top off with chili flakes or a sprinkling of basil or parsley (upick). You could also toss in a protein like chicken or chickpeas if you like.

Salt & Squeeze Slaw

enjoyed and shared by a fellow member

• 6 cups thinly shaved or sliced vegetables (such as cabbage & cucumbers)

• 1/4 red or white onion, very thinly sliced

• Kosher salt

• 1/4 cup seasoned rice vinegar

• 2 Tbsp. extra-virgin olive oil

PREPARATION

1. Combine vegetables and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8–10 minutes, then begin to massage, gently at first so they don’t break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed. Recipe here.

More in-season inspiration…

Slice a fresh, juicy tomato and put it on a slice of bread with salt and pepper, a fast and delicious snack. Cucumbers are great on top too.

Watermelon salad! Take your watermelon to the next level with cucumber, a smattering of fresh herbs (upick), a squeeze of lime juice and a sprinkling of cheese like feta or the queso fresco in this week’s Remembrance cheese share

Or how about a greek salad with cukes, peppers, onion and tomato

Green Beans can be paired with tomato and/or sweet peppers for added flavor

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!

It’s a lovely time of year to visit the u-picks, so much food to be had!

AT STICK AND STONE FARM

A sea of flowers behind the barn! Zinnias, cosmos, marigold, amaranth, scabiosa, tithonia and strawflowers to name a few.

Spend some time down at eye level with the ground cherries, cherry tomatoes, tomatillos, okra and hot peppers to see the real abundance of fruit on these plants! Some are in the roadside garden, some behind the barn.

Fun greens and herbs carry on as always… parsley, cutting celery, thai basil, dill and cilantro are always favorites

AT THE YOUTH FARM PROJECT

Cherry tomatoes, tomatillos, okra and hot peppers galore, just be sure to get to eye level with the plants to see them all! Flowers, fun greens and herbs too! Basil is ready for some minimal harvesting - more soon! Perennial herbs continue in front of the big greenhouse.