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$$PLAIN_TEXT_PREVIEW$$
First farm fundraiser of the season tomorrow with Farm to Feast, Open Spaces and the Better Weather Stringband!4-7pm Weds 6/24 at Stick and Stone Farm All are welcome. Proceeds benefit our subsidized CSA program! Dont miss out on a sure-to-be delicious and fun evening for a great cause.
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this week’s veggiessalad greens - remembrance more salad greens - remembrance hakurei turnips - remembrance cooking greens - kale/chard - stick and stone lettuce - stick and stone basil - stick and stone scallions - 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! )
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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 cheeseSbrinz - a type of hard cheese from Switzerland, rubbed in olive oil, and aged for 12 months. It’s perfect for grating or enjoying on its own OR Feta - the classic! salty, delicious and versatile—ltd availability, FCFS
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bulk preorder and pickupFOR THIS WEEK….PICKUP ORGANIC ASPARAGUS if you ordered previously PICKUP STRAWBERRIES tomorrow 6/24 at Stick and Stone if you ordered previously
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LAST CHANCE FOR STRAWBERRIES - 8qt flat from Reeve’s Farm - order now for pickup THURS-SAT THIS WEEK, 6/25-6/27
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FOR NEXT WEEK….PASTURE RAISED CHICKEN - Four Leaf Farm, Ithaca - for pickup NEXT WEDNESDAY, 7/1 at Stick and Stone Farm - Now offering breasts, thighs, drumsticks, party wings and whole chickens
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updates & reminders from the farm…
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YES, THERE IS CSA NEXT WEEK, 7/1-7/4Fruit Bowl will be on break; veggies, dairy, eggs are on! All Free Choice pickups are on as usually scheduled. Heading out of town? Gift the share to a friend, or know that the default for uncollected produce at free choice pickups is donation to folks who need it. Or, let us know by Monday 6/29 at the latest if you’d like to hold your share or donate a boxed share.
DON’T FORGET TO RETURN YOUR BOXES AND JARS EACH WEEK WHEN YOU PICK UP, THANK YOU!
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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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4 cups kale, stripped from stems and cut into slivers Juice of 1 ½ lemons, divided ¾ teaspoon sea salt, divided 4 cups lettuce, chopped 1 English cucumber, diced 1 cup shelled edamame 2 green onions (scallions), chopped 1 avocado, diced 2 cups cooked jade rice ½ cup toasted pumpkin seeds 1 ½ cups curly or Italian parsley*, divided 1 cup chopped cilantro* ¼ cup chopped dill 2 tablespoons chopped chives* 1 garlic clove ¼ cup tahini ¼ teaspoon pepper 2 tablespoons olive oil ¼ cup water *check out the upick gardens! And/or try subbing in some basil!
PREPARATION Place the kale in a large bowl and add the juice of 1 lemon and ¼ teaspoon salt. Massage for 3 to 4 minutes to break down the kale. Add the romaine and toss with the kale. Arrange the cucumber, edamame, green onions, avocado, rice, pumpkin seeds, and 1 cup parsley in sections around the salad bowl. To make the dressing add the remaining ½ cup parsley, cilantro, dill, chives, garlic, tahini, remaining lemon juice, remaining salt, pepper, olive oil, and water to a blender. Blend until smooth. Pour dressing over salad and serve right away.
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Known in France as socca and in Italy as farinata, this gluten-free crepe made with chickpea flour is a protein-packed light supper, perfect for these early summer nights. Chickpea flour (sometimes called besan) can be found in the Indian section of most grocery stores. MAKES USE OF: greens! And try subbing turnips for radishes |
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More in-season inspiration…
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Fennel: Roasted Fennel or Shaved Fennel Salad Kale: Baked Kale Chips (4 Ways) Kale, scallions: Burnt Green Onion Dip served over Curly Kale Scallions, basil, greens: Herb Rice with all the fixins’ Chard, kale & more greens: Spanakopita or Japanese Style Cooked Greens Pair your frisée/escarole with a sweet and acidic dressing to cut the bitterness Hakurei turnips are mild and great raw—add them to a salad or just eat them like an apple! And turnip greens are great to cook with too! A side salad with your meals is a great way to breeze through the abundant June greens. Add in some basil, fennel fronds, or herbs from the u-pick for a little bonus flavor. Top with your favorite combo of scallions, turnips, berries, fennel, etc. and enjoy! Greens (of all kinds): loads of salad inspiration for early summer
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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 Perennial herbs like oregano, garlic chives, thyme, etc. continue. And flowers are starting! Might be a good window to catch the cilantro before it bolts :) We’re still waiting on the peas and the rest of the gardens too, stay tuned! AT THREE SWALLOWS (formerly Youth Farm) Perennial herbs like sage, oregano, lavender, thyme, continue 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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