There comes a time each season when tomatoes and corn pour into the barn in waves. And somehow, despite all our best laid plans, it always seems to happen at the very same time at both farms. So, here we are again, swimming in tomatoes and sweet corn too—do you want some?!

local, organic, wholesale priced!

this week’s veggies

• salad greens* - remembrance

• lettuce - remembrance

• herbs - rotating dill, basil, parsley, cilantro - remembrance

• sweet peppers - remembrance

• tomatoes - stick and stone and remembrance

• sweet corn - stick and stone and remembrance

• cucumbers - stick and stone and remembrance

• summer squash - stick and stone

• garlic - stick and stone

ROTATING —————————————

• musk melon - remembrance

• watermelon - rotating yellow and red flesh - stick and stone

• tomatillos - stick and stone

• eggplant - stick and stone

this week’s fruit bowl

• Watermelon - Stick and Stone, Ithaca, NY - organic

• Pristine Apples - Stick and Stone, Ithaca, NY - organic

• Yellow Peaches - Becken’s, Sodus, NY

• Red Plums - Bittner-Singer, Appleton, NY

• Prune Plums - Bittner-Singer, Appleton, NY

this week’s Remembrance cheese

• RFOC - Remembrance Farm Onion Chive. Versatile and flavorful, add it to a sandwich or a cheese board and enjoy!

• or choose - Feta - the crumbly salty classic - ltd availability, FCFS

preorder and pickup

PICKUP THIS WEEK 8/14-8/17:

FOOD & FERMENTS, HIGH GROUND HERB SHARES, for members of these CSAs

PEACHES, if you ordered last week

ORGANIC ROMA TOMATOES — Stick and Stone Farm — Pickup this week

ORGANIC SWEET CORN — Stick and Stone Farm — Pickup on farm Weds. only

PICKUP NEXT WEEK 8/21-8/24:

PEACHES — Beckens — Pickup next week (8/21-8/24)

PLUMS — Bittner Singer — Pickup next week (8/21-8/24)

updates from the farm & friends…

PAYMENT PLANNERS, PAYMENTS ARE DUE 8/15

All payments are $125 ($62 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 SNAP/EBT at GreenStar and send us a copy of your receipt. Find more payment plan info here.

SUPPORT ROOTWORK HERBALS’ FARM RELOCATION

Amanda David, a local herbalist and herbal medicine educator, has launched a fundraiser to help relocate her work and her family’s home. David’s difficult decision to move comes after facing persistent racial and sex-based harassment and intimidation by her next-door neighbor for more than two years. Please consider supporting this community effort by donating and sharing the gofundme campaign to support Rootwork Herbals’ farm relocation.

STONE BEND FARM, OPEN SPACES AND LLOYD’S BOYS COMING TO THE FARM - WEDS. 8/28 FROM 4-7pm

Join us for our next Farm Fundraiser featuring live music with Lloyd’s Boys, pizza from Stone Bend Farm, and a cocktail/mocktail bar featuring beverages from all sorts of local producers curated and served by Open Spaces Cider! 100% of event proceeds will support our subsidized CSA program! Stop by for your CSA pickup, stick around for some food, drink and music delights :)

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.

Pasta Salad With Halloumi Croutons

• 1 pint cherry or grape tomatoes, halved — or diced heirlooms

• 4 tablespoons olive oil, plus more as needed

• 2 tablespoons red wine vinegar, plus more as needed

• Kosher salt and freshly ground pepper

• 8 ounces orecchiette or other small pasta

• 8 ounces halloumi cheese, chopped into ½-inch pieces

• 3 Persian cucumbers, chopped into ½-inch pieces

• 2 cups baby arugula (optional)

• 2 cloves garlic

• ½cup chopped fresh cilantro

• ½cup chopped fresh mint (u-pick)

• ¼cup finely chopped red onion

PREPARATION - see NYT recipe

1. In a large bowl, combine the tomatoes, 2 tablespoons olive oil, the vinegar, ½ teaspoon salt and ½ teaspoon pepper.

2. Bring a large pot of salted water to a boil, and cook the pasta to al dente according to package directions. Drain the pasta well and add it to the tomato mixture while still warm. Stir gently to combine, then let the mixture cool slightly.

3. While the mixture cools, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high. Pat the halloumi dry with paper towels, then cook it until golden-brown, stirring occasionally, 3 to 5 minutes.

4. Add the garlic, cucumbers, arugula (if using), cilantro, mint and red onion to the pasta; stir to combine. Top with the halloumi, then add more salt, pepper, olive oil and vinegar to taste. Serve immediately.

More in-season inspiration…

• Cucumbers, cherry tomatoes: Cucumber Tomato Salad

• Sweet corn, summer squash: Zucchini Ribbon Salad with Sweet Corn & Avocado

• Tomatoes, peppers, cukes: Gazpacho

• Eggplant: Brinjal Pickle, Eggplant & Goat Cheese Dip, or Eggplant Caviar

• Summer squash, garlic, upick basil & cherry tomatoes: Summer Pasta

• Summer squash, eggplant, peppers, garlic, tomato, upick herbs: Ratatoullie

• Melon, cucumber, upick herbs: Watermelon & Cucumber Skewers

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!

Perennials (oregano, mint, sage, etc) continue steadily at both farms, plus…

AT STICK AND STONE FARM

BEHIND THE BARN: So many flowers—zinnias, amaranth, scabiosa, marigolds, more! Plus, perilla and cutting celery. Maybe even a handful of okra.

CREEKSIDE GARDEN: Basil and Rosemary looking nice at the back end of the garden. Tomatillos and shishito peppers are abundant. Cherry tomatoes and some other peppers are ready for picking too! Aaand there’s a handful of ripening paste tomatoes

AT THE YOUTH FARM PROJECT

THE MAIN GARDEN (atop the hill across the street from the barn) has SO MUCH beautiful basil! There’s also lovely perilla, green corriander and cutting flowers too!

AT PRESS BAY COURT - the cutest lil Mini U-pick!

A handful of cherry tomatoes, a bit of basil and a smattering of flowers