|
It’s finally here! And slowly but surely, summer favorites are starting to roll in. $$PLAIN_TEXT_PREVIEW$$
|
|
|
NEW SIDE DISH CSA: FOOD AND FERMENTS!Trust your gut to us! Kombucha, kraut, pickles, and kimchi are just a few of the products you will enjoy in the monthly Ferment Share. Enjoy live-cultured, locally sourced products July thru November. All products are handcrafted locally by Carly and Dave Dougherty and their team at Food & Ferments in Cortland, NY. JOIN THE MONTHLY FERMENT SHARE NOW! |
|
|
this week’s Full Plate veggiessalad greens - remembrance red round radishes - remembrance lettuce - stick and stone swiss chard - stick and stone garlic scapes - stick and stone scallions - stick and stone
ROTATING ————————————— kale - stick and stone summer squash - stick and stone strawberries - stick and stone hakurei turnips - remembrance broccoli - 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! salad greens rotate between field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
|
this week’s Fruit BowlStrawberries - organic - Remembrance Farm & Stick and Stone Farm reminder… our annual fruit break is next week (no shares 6/31, 7/1, 7/3)
|
this week’s Remembrance cheeseFeta - great crumbled on a salad! try making a strawberry vinaigrette to go with
|
|
BACKBONE FARM BEEF BUNDLES - June is sold out!
reserve your share of local grass-fed beef now for August pickup
|
updates from the farm & friends…
|
THE YOUTH FARM PROJECT IS FUNDRAISINGWe have a promised dollar for dollar match up to $25k! Please join us in meeting our goal. Any amount is great! Giving Is Gorges is this Weds., June 23rd. There are cash prizes and we want to win some - while getting donations matched! We are shooting for the '50 States' prize, so please share our effort with friends and family across the country! Follow us on facebook and instagram. Tag us, tag your out of state friends, ask them to tag you...it's a small world, after all. #givingisgorges. DONATE! HILL SIDE FARM ORGANIC U-PICK STRAWBERRIESNeed MORE berries?! HillSide Farm (who grows potatoes and sometimes more for our CSA) has an organic U-pick strawberry field! It is located 5150 Cold Springs Rd, Trumansburg (go drive down the driveway). 8am - 8pm daily. A NOTE ON MASKS AT PICKUPSAs the world evolves we are still requiring masks at free choice pickups for those around us most vulnerable or who cannot be vaccinated, like kids, whose presence is a deeply valued part of our CSA community. We will always listen to any kind, thoughtful feedback on this policy to inform our evolution through the season, thank you for your understanding
|
on our plates…share what you’ve been cooking! Just email Molly. Find this week’s ingredients in bold.
|
3 tablespoons extra-virgin olive oil 4 ounces bacon, minced (optional) 1 medium onion, minced 2-4 garlic scapes, minced 1 large bunch Swiss chard, stems minced and leaves reserved 32 ounces (4 cups) diced tomatoes or tomato sauce 1 tsp fresh oregano (upick) 1/2 tsp dried basil Salt, freshly ground black pepper and crushed red pepper to taste 8 large eggs 3 tablespoons crumbled feta (cheese share) cheese 1/4 cup thinly sliced fresh herbs (basil, parsley, you choose!)
PREPARATION Preheat the oven to 350°. In a large ovenproof skillet, heat the olive oil. Add the bacon, onion, garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Add the tomato sauce, dried basil and crushed red pepper and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper. Meanwhile, in a large pot of salted boiling water, blanch the chard leaves for 3 mins. Drain and let cool. Squeeze out excess water. Form the chard leaves into 8 small piles and arrange them in the sauce around the side the skillet. Crack the eggs into the skillet between the piles of chard. Transfer the pan to the oven and bake the eggs for 12 to 15 minutes, until the egg whites are just set and the yolks are desired consistency. Transfer the skillet to a rack and sprinkle the cheese on top. Let stand for 5 minutes. Garnish the shakshuka with the sliced herbs and serve immediately.
|
bed of fresh salad greens, lettuce or massaged kale thinly sliced radishes and/or hakurei turnips a sprinkling of sliced scallions dressed with easy, fresh strawberry vinaigrette more ideas: crumbled Remembrance Farm feta from the cheese share, fresh herbs from the u-pick gardens and/or seeds or nuts for a crunch
|
More in-season inspiration…
|
|
Hakurei Turnips are deliciously mild and sweet raw (not how you usually think of turnips). If you’d like to cook them try making a sweet glazed turnip or a miso roasted turnip. Don’t forget to cook up those turnip greens too! Sub in thinly sliced Summer squash for cold cuts, spread on some garlic scape pesto and a layer of crunchy lettuce and enjoy a summer veggie sandwich Try quick pickled garlic scapes, a fun take on dilly beans. Can’t go wrong with classic sautéed swiss chard (easily sub in kale for chard and garlic scapes for garlic)
|
|
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 Sugar snap peas are here! Pick the fat ones for the sweetest flavor. Perennial herbs like chives, oregano, mint, and savory continue AT THE YOUTH FARM PROJECT perennial herbs like chives, oregano, mint, and more are ready to pick in front of the greenhouse. The rest continues to grow :) AT PRESS BAY COURT (open to public) Coming soon… cherry tomatoes, greens and more! We’ll keep ya posted :)
|
|
|
|
