|
Veggie shares, dairy shares and bread shares begin this week! $$PLAIN_TEXT_PREVIEW$$
|
|
|
Just a few of the 690(!!) pints of strawberries our crews harvested this morning. Summer has arrived, and we’re excited to see you all soon! Wednesday 3-7 at Stick and Stone, Thursday 3-7 at Press Bay, Saturday 10-2 at the Youth Farm. If you’re picking up a boxed share on Thursday and still need your pickup details, click below: |
|
|
this week’s veggiesfield greens - remembrance salad greens - rotating tatsoi, baby kale, spinach - remembrance chioggia (candystripe) beets - remembrance carrots - remembrance & stick and stone cilantro - remembrance & stick and stone strawberries - remembrance & stick and stone cooking greens - rotating kale and collards - stick and stone green meat radishes - stick and stone
ROTATING ————————————— basil - stick and stone dill - remembrance
|
|
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!
|
fruit bowl begins next week
|
this week’s Remembrance cheese
|
Van Noble Farm pork - pickup next week
|
updates from the farm & friends…
|
COVID SAFETY REMINDERMasks required in Free Choice Pickups. At boxed share pickup locations, please respect the posted rules of your host business. At boxed share neighborhood sites, masks optional for vaccinated individuals per CDC guidelines. Thank you! PAYMENT PLANNERS, FIRST PAYMENTS DUE 6/15All payments are $120 ($56 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, ETCPlease remember to save and return your waxed veggie boxes and/or (clean!) glass yogurt and milk jars to your pickup site weekly. Thank you!
|
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.
|
Vietnamese Style Noodle Bowl
|
protein of choice, cooked - chicken, beef, pork, shrimp, tofu, tempeh 7 ounces rice noodles 1 medium radish, julienned 1 medium beet, julienned 2 medium carrots, julienned 4 cups fresh greens 2 cups bean sprouts lots of fresh herbs (cilantro, mint (u-pick), and/or Thai basil) garnishes: lime wedges, chopped peanuts, thinly-sliced chiles (optional)
1/4 cup warm water 3–4 tablespoons honey (or your desired sweetener) 1/3 cup freshly-squeezed lime juice 3 tablespoons fish sauce or vegan alternative 2 garlic cloves, finely-minced 1 Thai chile, finely-minced (optional)
INSTRUCTIONS - recipe adapted from hereCook the noodles. Cook the noodles al dente according to package instructions, then drain. (If the noodles finish early and you don’t want them to stick together, drizzle a bit of sesame oil on the noodles and briefly toss until coated.) Prep the sauce. Meanwhile, combine the warm water and honey in a small bowl and whisk until the honey has dissolved. Add in the lime, fish sauce, garlic and chile and whisk until combined. Set aside. Assemble the bowls. In large serving bowls, add the noodles, topped with your protein, veggies and herbs. Top with your desired garnishes. Serve. Then serve warm, drizzled with sauce & garnished
|
Herb Rub/Dressinga u-pick recipe from our u-pick team leader, Abby! These herbs ready now!
|
2 tbsp fresh oregano (upick) 1-2 fresh sage (upick) leaves 2 tbsp fresh thyme (upick) 2 cloves of garlic 1/4 tsp-1tsp of salt (more if using as a rub, less for a salad dressing) black pepper to taste for dressing add: 1/4-1/2c olive oil balsamic vinegar to taste 2tbsp fresh lemon juice 1tsp honey (opt)
for rub: chop & combine ingredients. rub on veggies, chicken etc pre-cooking. for dressing: chop everything, combine everything, shake or vigorously stir and dress those lovely early summer greens! (also good to dress warm green beans later in the season) Later in the season can also add fresh parsley and basil!!
|
More in-season inspiration…
|
|
Quick pickle those beets, carrots and radishes and enjoy them all summer long! Dill will make a great addition to your pickles. Beet & Carrot Burgers - a farm favorite, especially with fresh greens! Roast your beets and serve atop your salad greens or kale. A sprinkling of herbs like dill, cilantro or basil will add wonderful flavor to your salad too! Try cooking up those collards and/or kale like this
|
|
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 rhubarb is ready just behind the barn and elderflower just behind the new high tunnel greenhouse! Also lupine, bachelors button, and perennial herbs like, oregano, mint, savory and more in the perennial garden! AT THE YOUTH FARM PROJECT perennial herbs like sage, mint, and more are ready to pick in front of the greenhouse AT PRESS BAY COURT (open to public) Coming soon… cherry tomatoes, greens and more! We’ll keep ya posted :)
|
|
|
|
