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$$PLAIN_TEXT_PREVIEW$$
Fingerlakes Fruit Bowl CSA Starts this week!If you’re picking up a boxed share, please be sure you’re taking the correct box, veggies are in a larger waxed box that says ‘Fresh Vegetables,’ fruit is in the smaller white cardboard box. We’ll reuse all the boxes! Please gently flatten and return them each week. Fruit Bowl is not included in the vegetable share
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Reminder of pickup times and locations & other FAQs
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this week’s veggiessalad greens - remembrance herbs - rotating parsley or basil - remembrance beets with greens (beet greens = chard) - stick and stone kale - stick and stone lettuce - stick and stone garlic scapes - stick and stone
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! ) bok choy - remembrance fresh onions - uncured, keep refrigerated - remembrance scallions - stick and stone fennel - stick and stone frisee - stick and stone strawberries - stick and stone and remembrance
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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 cheeseSwish - a cross between swiss and gouda OR Feta - the classic! salty, delicious and versatile—ltd availability, FCFS
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bulk preorder and pickupwe’ll make offerings here whenever we have enough abundance! STRAWBERRIES - 8qt flat from Reeve’s Farm - Pickup THURS-SAT THIS WEEK, 6/18-6/20 and WEDS NEXT WEEK 6/24
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ORGANIC ASPARAGUS - 5# bags - Grindstone Farm - pickup NEXT WEEK 6/24-6/27
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updates & reminders from the farm…
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FARM TO FEAST AND OPEN SPACES AT STICK AND STONE 6/24Mark your calendars for the first Farm to Food Truck Fundraiser of the season! Farm To Feast, Ithaca’s newest food wizards, 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.
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SHARES BEGINNING THIS WEEK:FLX Fruit Bowl, Food & Ferments, High Ground Gardens PAYMENT PLANNERS, FIRST PAYMENTS WERE DUE 6/15All 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!
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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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Salad with Strawberry Vinaigrette
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Grab your lettuce, kale or baby salad greens, then whip up this delicious and ephemeral early summer dressing: 1 cup strawberries with tops cut off 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper Tip: try adding a sprinkling of herbs like parsley/basil to your salad
Combine all ingredients in blender and blend until smooth. Enjoy!
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NYT White Bean and Garlic Scapes Dip
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1/3 cup sliced garlic scapes (3 to 4) 1 tablespoon freshly squeezed lemon juice, more to taste 1/2 teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 can (15 ounces) cannellini beans, rinsed and drained 1/4 cup extra virgin olive oil, more for drizzling.
PREPARATION In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired. Spread out dip on a plate (or right on a piece of toast), drizzle with olive oil, and sprinkle with more salt.
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Crunchy Gochuchang Fennel
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1 large fennel bulb, stems and dark green parts removed Kosher salt 1 ½" piece ginger, peeled, finely chopped 1 small garlic clove or garlic scape, finely chopped 2 Tbsp. gochujang (Korean hot pepper paste) 1 Tbsp. plus 1½ tsp. unseasoned rice vinegar 1 Tbsp. honey 1 Tbsp. toasted sesame oil 1½ tsp. gochugaru (coarse Korean hot pepper flakes) 1½ tsp. toasted sesame seeds
PREPARATION Slice fennel bulb into quarters lengthwise through the core. Cut out core; discard. Slice bulb lengthwise ¼" thick. Cook in a large saucepan of boiling salted water until just beginning to soften and turn translucent, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain; pat dry with paper towels. Whisk together ginger, garlic, gochujang, vinegar, honey, oil, gochugaru, and sesame seeds in a medium bowl. Add fennel and toss to coat; season with salt.
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More in-season inspiration…
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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 As usual perennial herbs reliably start us off; things like oregano, garlic chives, thyme, etc. are ready in the perennial gardens, and a handful of bachelor’s buttons. And the first flowers are starting to bloom too. The rest of the gardens are planted, but aren’t ready to pick in yet, we’ll keep you posted :) For those eager for peas, they are planted, but also not ready just yet. AT THREE SWALLOWS (formerly Youth Farm) Some early perennial herbs like sage, oregano and lavender are ready for picking in front of the high tunnel on the barn side of the road. The plants in the main field are still growing, stay tuned! If you wander up there and find the first little blooms on any flowers, feel free to pick them—it will help the plants get bigger for even more flowers later on PRESS BAY COURT is planted, but it needs a few weeks to grow :)
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