Views at Stick and Stone Farm this week include counters full of veggies and sheep (feat. new lambs!) finding bits of shade in the heat. May you also have kitchens full of good food and a shady spot to enjoy the summer days.

this week’s Remembrance cheese

• Moby - a Morbier style cheese with a characteristic streak of grape vine ash. The rind is included for those who like funkier cheeses, if you’re not one of those people, just remove it and enjoy the rest!

• 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.

Zucchini Bread Waffles by Sara May

• 1 medium zucchini or summer squash

• ½ teaspoon kosher salt, divided

• ¾ cup all-purpose flour

• ¼ cup whole wheat flour

• 1 ½ teaspoons baking powder

• 1 teaspoon cinnamon

• 1 tablespoon light brown sugar

• 1 cup plain Remembrance yogurt

• 3 tablespoons vegetable oil

• 1 large egg

• ½ cup chopped walnuts, divided

• Fresh mint (u-pick), for garnish (optional)

• Butter, maple syrup and powdered sugar, for serving (optional)

DIRECTIONS:

1. Grate zucchini using the large holes on a box grater. Stir ¼ teaspoon kosher salt into the grated zucchini and place in a strainer set over a bowl while you assemble the remaining ingredients. Preheat waffle iron and turn the oven on to 250 degrees Fahrenheit, placing a sheet tray on the upper rack of the oven.

2. In a large bowl, whisk together ¼ teaspoon kosher salt, flours, baking powder and cinnamon. In a medium bowl, whisk together sugar, yogurt, vegetable oil and egg until completely smooth.

3. Wring out zucchini by placing it in a clean dish towel and squeezing tightly over the sink, squeezing out as much water as you can. We’re looking for the zucchini to be as dry as possible here, so really give it a good wringing! Stir the shredded zucchini into the bowl with the wet ingredients, and then pour the wet mixture into the dry mixture, mixing until completely homogeneous. Fold in ¼ cup chopped walnuts. The batter should be just a little thicker than pancake batter, but if it seems too stiff, thin it with a little water or milk.

4. Pour ½ cup batter onto the center of the lower grid of the waffle iron and spread evenly using a heat-proof spatula. Close the cover of the waffle maker and cook until golden brown. Place cooked waffles in oven to keep warm.

5. Serve waffles topped with salted butter, maple syrup or powdered sugar (or all three!). Garnish with remaining ¼ cup walnuts and torn fresh mint leaves.

Summer Squash Lasagna

written up by a member!

• 3-4 summer squash 

• 1 1/2 cups of cottage cheese 

• 1 handful of basil 

• 3 cloves of garlic 

• 2 eggs

• 1 jar of tomato sauce of your choice 

• 1/2 cup of parmesan cheese 

• 1/2 cup of mozzarella cheese 

PREPARATION

Cover the bottom of a 9 x13 inch pan with a thin layer of sauce. Slice the summer squash about 1/8 inch thick the long way. Arrange on top of the sauce like you would with lasagna noodles until the sauce it completely covered. Mix the cottage cheese with two eggs, and a handful of finely chopped basil. Add a layer on top of the squash and repeat alternating layers until you’ve used all of your mixture and squash. Top with 1/2 cup mozzarella and 1/2 parmesan. Back at 375 degrees for 40-45 minutes or until golden brown. Let rest for 10 minutes before serving. 

More in-season inspiration…

• Carrot tops: carrot top pesto

• Cucumber, garlic, onion: Charred Cucumber Panzanella with Grilled Steak

• Cukes, garlic, Remembrance yogurt: Tzatziki (or try Tzatziki potato salad)

• Cukes, upick herbs: Cucumber-Ricotta Sandwiches

• Summer squash: Zucchini Grilled Cheese or Charred Mexican Zucchini or a classic Zucchini Bread or Soba Noodles with Squash & Agrodolce

• Fennel: Roasted Fennel or Shaved Fennel Salad

• Fennel, frisee: Shaved Fennel Salad with Frisee, Almonds, Raisins

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. no picking in tunnels or big fields.

Don’t forget you can always see u-pick details & detailed maps on our website

AT STICK AND STONE FARM

In the roadside garden: Flowers continue! It’s bouquet time for sure! Probably the last week for snow and snap peas.

In the creekside garden: there are more flowers ! Basil is ready (nestled beneath the tomato plants at the back end of the garden). While you’re back there, check out the last beds full of fun unique greens like edible celosia, amaranth, and molokhia, you even may find a smattering of the first ripe cherry tomatoes.

Perennial herbs keep going.

AT THREE SWALLOWS (formerly Youth Farm)

Perennial herbs will continue in front of the greenhouse. In the main garden, the flowers are all looking lovely, basil is ready to go, and parsley too.

PRESS BAY COURT has flowers!