What have you been making with the summer abundance? Grain salads? Green Salads? Tried and true favorites? New fun recipes? If you have a favorite veggie-ful recipe we’d love to hear it and pass it along for others to enjoy

this week’s Remembrance cheese

• Labneh - a soft creamy cheese used in many Middle Eastern recipes, can often be used where sour cream is called for. It is excellent as a dip with olive oil, dried mint, dill, za’atar, or honey

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

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.

Marinated Green Beans

enjoyed and recommended by a member :)

• Kosher salt (such as Diamond Crystal) and black pepper

• 12 ounces green beans, ends trimmed

• 3 tablespoons olive oil

• 2 tablespoons red wine vinegar 

• 2 garlic cloves, grated

• ¼ cup torn fresh basil leaves 

• ¼ cup torn fresh mint (upick) leaves

• Crushed red pepper (optional)

PREPARATION

1. In a large pot, combine 2 quarts water and ½ tablespoon salt and bring to a boil. Add the green beans to the pot and cook for 2 minutes, until they are a vibrant green color. Strain the green beans and lay them on a kitchen towel or paper towel and blot them to dry. Set aside.

2. Make the marinade: In a small bowl, mix the olive oil, red wine vinegar, grated garlic, half of the basil and mint, 1 teaspoon salt and and pinch each of black pepper and crushed red pepper, if using.

3. Add the dried, still-warm green beans and the marinade to a shallow dish or a zip-top bag and toss to coat. Let sit for 15 minutes, then cover the dish or seal the bag and refrigerate for at least 2 hours, tossing occasionally. The beans will last in the refrigerator for up to 3 days, so feel free to make ahead or enjoy leftovers.

4. Serve cold or at room temperature, garnished with the remaining basil and mint.

Tomato Grits with Corn, Bacon & Peppers

by Sara May. DIETARY INFO: gluten-free, contains dairy and meat (both optional)

• 1 large tomato

• ½ cup stone-ground grits or polenta (such as Farmer Ground Flour’s polenta)

• Kosher salt & freshly cracked pepper, to taste

• 4 ounces thick cut bacon OR 4 oz tempeh bacon

• 5-6 scallions or 1 small onion or shallot

• 1 ear corn

• 1 jalapeno (upick) OR 2 shishitos (upick) /1 small sweet pepper

• 2 tablespoons sour cream (optional)

• ¼ cup soft herbs (upick parsley, mint, basil, tarragon, cilantro or a mix)

DIRECTIONS:

1. Place a box grater inside a shallow bowl. Grate tomato against the large holes of the grater until all that remains is flattened tomato skin and stem; discard. 

2. Place grated tomato pulp and 2 cups of water in a medium saucepan and add a healthy pinch of kosher salt. Bring to a rapid boil over high heat. Stream in grits, whisking vigorously. Immediately reduce heat to a simmer.

3. Simmer grits, stirring frequently to prevent sticking, while you assemble the rest of the dish. The mixture will start to feel dry and a little sludgy, add a tablespoon of water to loosen and continue to simmer. (You will probably have to repeat this step a few times) Grits will take about 30 minutes to cook fully, so start them first while you cook bacon and chop the remaining vegetables.

4. Slice bacon into ¼” pieces. In a large skillet, cook bacon until browned and crispy on both sides. Remove bacon from rendered bacon fat with a slotted spoon and place on a paper towel to blot. Carefully pour off most of the bacon fat into a heat-proof container, leaving about 1 tablespoon in the skillet. (If using tempeh bacon, you’ll have to add 1 tablespoon of olive oil to crisp it in the pan and an additional tablespoon of oil to saute the veggies.)

5. Chop veggies: thinly slice the white bottoms & green tops of scallions. Remove kernels from the ear of corn. Remove seeds and ribs of pepper and small dice.

6. To the skillet with the reserved bacon fat add the scallions, corn kernels and diced peppers. Saute until slightly softened, about 3-4 minutes. Remove from heat and stir cooked bacon into the vegetable mixture. 

7. When the grits are creamy and soft, stir in sour cream (optional, but adds a lovely tang!). Season with kosher salt and lots of freshly cracked black pepper. Divide grits between two bowls and top with the bacon-vegetable mixture. Garnish with assorted herbs.

More in-season inspiration…

• Tomatoes, peppers, cukes: Gazpacho

• Sweet peppers, beans: Braised Green Beans & Roasted Red Peppers

• Cucumber, tomato, garlic, upick parsley & mint: Tabbouleh

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

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

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

• Cabbage: slaws! Perfect for a picnic, a snack, a taco topping, you name it!

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

Perennial Garden: herbs as usual :)

Creekside Garden: abundant flowers plus herbs like basil and shiso. Fun greens like amaranth and molokhia too!

Roadside Garden: hot peppers, ground cherries, tomatillos and cherry tomatoes have begun!

AT THREE SWALLOWS (formerly Youth Farm)

Basil, shiso, okra and flowers are ready for the picking! You may also find the first smattering of the hot peppers, ground cherries, tomatillos and cherry tomatoes with more to come later.

PRESS BAY COURT

here too… basil and flowers, and maybe a few cherry tomatoes