enjoying a beautiful summer solstice on the farms, happy summer everyone!

this week’s fruit bowl

• strawberries - stick and stone

this week’s Remembrance cheese

• Cotija - delicious with spicy, rich and corn-y things! Tacos, tamales, etc

• note to cheese members… you’ll notice new opportunities to order cheeses available. You are welcome to order extra, of course, but rest assured feta and fromage blac will also land in your share at some point :)

It’s not too late to get a yogurt or milk share! Email us for a prorated price

preorder and pickup

ORGANIC STRAWBERRIES - for pickup this week, 6/22-6/25 -- most likely the LAST CHANCE, order now if you want ‘em!

FETA, FROM AGE BLANC, YOGURT - organic! from Remembrance Farm - now available for weekly pre-order and pickup. Orders placed today will be filled next week. While we are still grateful for cash/check whenever possible, we ask that all dairy orders be paid online at this time to keep pickups smooth during our trial run of a la carte dairy pre-ordering! Thank you!

updates from the farm & friends…

YOUTH FARM PROJECT WORK PARTY THIS SATURDAY

Volunteer Work Parties are held monthly one Saturday a month from 10:00 am - 1:00 pm, perfectly paired with your CSA pickup! Come lend a helping hand and chat with Joe about soil health! Thank you so much in advance for helping!

Please register with this form or email Joseph at jpa28@cornell.edu ​

PAYMENT PLANNERS, FIRST PAYMENTS WERE DUE 6/15

All payments are $120 ($59 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 EBT at GreenStar and send us a copy of your receipt. Find more payment plan info here.

RETURN YOUR BOXES, JARS, ETC

Please remember to save and return your reusable packaging to your pickup site weekly! This means waxed veggie boxes, blue fiber pints & quarts and/or (clean!) glass yogurt and milk jars. Thank you!

on our plates…

*Thank you to local chef and member, Sara May for creating & curating our recipes this season! Please still 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.

Pesto - all the ways!

this recipe is flexible - try different greens & herbs, different nuts and seeds, and reinvent through the seasons with seasonal greens and u-pick herbs!

• 1/4 cup nuts (pine nuts, walnuts, cashews - you choose!)*

• 1 cup greens or herbs (basil, kale, parsley, cilantro, arugula or a mix!)

• 2 garlic scapes or 2 cloves garlic (more or less to taste)

• Juice and zest of 1/2 lemon

• 1/2 teaspoon salt

• 1/4 to 1/2 cup olive oil (for desired consistency)

• 1/4 cup grated Parmesan cheese or nutritional yeast (optional)

Combine the greens, nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the cheese.

*try soaking nuts in water for 1 hr for creamy pesto. drain water off before combining

Kohlrabi Spring Rolls

• 1 ¾ ounces thin rice sticks

• 6 ounces marinated tofu, cut in dominoes 1/2 inch wide by 1/4 inch thick

• 1 medium carrot (or other root like hakurei turnip, radish or beets you may still have from previous weeks), shredded

• ½ pound kohlrabi, peeled and shredded (make sure to remove fibrous layer just under the skin before shredding)

• Salt to taste

• 1 tablespoon ginger, cut in julienne

• 1 tablespoon seasoned rice vinegar

• ¼ cup roughly chopped cilantro (u-pick), plus 14 sprigs

• 2 tablespoons slivered Thai basil or mint (u-pick) leaves

• 7 8 1/2-inch rice flour spring roll wrappers

PREPARATION

1. Place the rice sticks in a large bowl and cover with boiling water. Soak for 20 minutes, or until the noodles are pliable, and drain. Transfer the noodles to another bowl. Using kitchen scissors, cut the noodles in half, into roughly 6-inch lengths. Leave the warm water in the bowl for softening the wrappers.

2. Meanwhile, toss the shredded kohlrabi with salt to taste and let sit in a colander placed in the sink for 20 to 30 minutes. Squeeze out excess liquid and toss with the carrot, ginger, chopped cilantro and slivered Thai basil or mint.

3. One at a time, place a rice flour wrapper in the bowl of warm water until just softened. Remove from the water and drain briefly on a kitchen towel. Place the softened wrapper on your work surface and put a line of tofu slices in the middle of the wrapper, slightly nearer the edge closest to you, leaving a 1 1/2-inch margin on the sides. Place a small handful of noodles over the tofu, then place a handful of the shredded vegetable mixture over the noodles. Lay a couple of sprigs of cilantro and a Thai basil leaf or a couple of mint leaves on top. Fold the sides of the wrapper over the filling, then roll up tightly. Arrange on a plate and refrigerate until ready to serve.

More in-season inspiration…

• Salad ideas: Buffalo Chickpea Salad w/ Vegan Ranch

• Garlic Scapes can always be subbed for garlic, the possibilities are limitless :)

• Make use of your garlic scapes, parsley, basil and even u-pick herbs like cilantro & more in this Herb Rice with Green Garlic, Saffron and Crispy Shallots

• Kale: Baked Kale Chips (4 Ways)

• Kale & Garlic Scapes (subbed for garlic): Burnt Green Onion Dip with Curly Kale

• Kale & Red Onion: Sri Lankan Kale Mallung

• Sub in this week’s Kale (or make use of last week’s Chard) in Swiss Chard-Tahini Dip, Garlicky Swiss Chard Pizza with Ricotta, or Bucatini with Swiss Chard & Garlicky Bread Crumbs. These recipes also make use of onion & garlic scapes (subbed for garlic)

• Potatoes would make great home fries or potato salad

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!

AT STICK AND STONE FARM

Perennial garden: herbs like, oregano, mint, chives and more

NEW Creekside garden: cilantro and basil beginning, check out the new garden!

Roadside garden: the first of the flowers are in bloom

Behind the barn: Snow peas and sugar snap peas have arrived! Look down low on the plant for the fattest, sweetest sugar snaps :)

AT THE YOUTH FARM PROJECT

You may find the first few flowers in the main garden. The rest is still growing :) Danby tends to be cooler into the spring meaning the YFP u-pick is generally a couple of weeks behind S&S to start.

Perennial herbs like sage, mint, and chives are ready to pick in front of the greenhouse.