Week 2 - Fruit Bowl begins this week!

Fingerlakes Fruit Bowl CSA Starts this week!

If you’re picking up a boxed share, please be sure you’re taking the correct box, veggies are in a larger waxed box that says ‘Fresh Vegetables,’ fruit is in the smaller white cardboard box.

Fruit Bowl is not included in the vegetable share

Speaking of fruit, STRAWBERRY bulk orders are open below!

this week’s veggies

lettuce - remembrance
salad greens - remembrance
strawberries - stick and stone & remembrance
cooking greens - rotating swiss chard/kale - stick and stone
beets with greens (beet greens = chard) - stick and stone
basil - stick and stone
garlic scapes - stick and stone

ROTATING —————————————

radishes w/ greens - remembrance
kohlrabi - stick and stone
hakurei turnips with turnip greens - remembrance

FIND YOUR CSA PICKUP DETAILS HERE

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 btwn field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi

this week’s fruit bowl

organic strawberries - stick and stone farm

this week’s Remembrance cheese

Herbed Fromage Blanc creamy fromage blanc loaded with oregano, savory, thyme, lovage, rosemary, parsley, sage, and mint, most herbs sourced from from High Ground Gardens!

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

preorder and pickup

ASPARAGUS - Organic from Grindstone Farm - if you ordered last week, your order will be ready for you at pickup this week, 6/12-6/15.

STRAWBERRIES - Organic, Stick and Stone farm - for pickup this week, 6/12-6/15

Order Strawberries

updates from the farm & friends…

NOT TOO LATE TO SNAG A SIDE DISH CSA (OR TWO)!

Next week kicks off High Ground Gardens Herbs and Food and Ferments Side Dish CSAs. Each of these shares is a wonderful compliment to a season of veggies and they have a few spaces left! Double E Shiitakes starting soon too!

PAYMENT PLANNERS, FIRST PAYMENTS DUE 6/15

All payments are $125 ($62 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.

Set up Auto Pay: send 4 post-dated checks (for 6/15, 7/15, 8/15 or 9/15) now, or Click here to begin an auto-pay subscription via PayPal. If you have a subsidized share click 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!

CALL FOR BAGS AT FREE CHOICE PICKUPS

Have a stockpile of (clean!) plastic bags? Bring them to your free choice pickup! We’d love to have them on hand for folks who forget their bags.

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.

Radish or Turnip Toast by Sara May

DIETARY INFO: vegan, gluten-optional, nut-free, contains soy and alliums

2 tablespoons soy sauce (sub tamari for a gluten-free option)
1 tablespoon mirin
1 teaspoon freshly grated ginger
7 ounces spring radishes or hakurei turnips, scrubbed clean & cut in half
Optional but highly recommended garnishes: ½ sheet nori & 1 tablespoon sesame seeds

For the pea/avocado spread & assembly:

1 ½ cup (200 grams) fresh or frozen peas (no need to defrost if frozen) OR 1 very ripe avocado
The zest & juice of 1 lime
2 scallions, very thinly sliced
½ teaspoon toasted sesame oil
Salt, to taste
2 thick slices sourdough-style bread, such as Wide Awake Bakery’s Gary’s Bread (sub gluten-free bread of choice)

DIRECTIONS:

Preheat oven to 400 degrees Fahrenheit. In a medium bowl, mix together soy sauce, mirin and freshly grated ginger. Place radish halves in the bowl and stir to coat with the sauce.
In an 8”x8” oven safe dish, arrange dressed radishes cut side down. Pour remaining sauce from the bowl over the radishes. Reserve bowl for pea/avocado spread.
Bake, uncovered, for 20-25 minutes, or until radishes are tender and almost all liquid is evaporated. (Pay special attention towards the end of the baking time so that the radishes don’t burn; if they seem too raw but all liquid has evaporated, add another splash of soy sauce and continue to bake until tender.) Remove from oven and allow to cool slightly.
While radishes are baking, assemble spread: if using peas, bring a small saucepan of salted water to a boil. Set a bowl filled with ice water next to the stove. Boil fresh peas for 3-4 minutes (frozen for 2-3 minutes) or until bright green and just tender. Drain and immediately place in ice water to stop the cooking.
Once peas have cooled down in their ice bath, drain thoroughly and place into your medium bowl. Mash with a fork until smooth. (If using avocado, simply mash with a fork and continue with the remaining directions) Add lime zest & juice, sliced scallions, toasted sesame oil and a healthy pinch of salt. Stir to combine and taste for seasoning, keeping in mind that the radishes will be quite salty from their soy sauce braise. Toast 2 slices of bread.
To assemble: spread pea/avocado mixture thickly over 2 pieces of toast and top with radishes. Using a pair of kitchen shears, thinly slice nori over the radishes. Top with sesame seeds and serve immediately.

Beet Pate

recipe below is a favorite in Molly’s house, or try this recipe for Roasted Beet Pesto shared by a member!

3-4 beets
1 C walnuts
2-3 cloves garlic
half bunch cilantro or parsley
extra virgin olive oil - 1 tbsp if you're modest, but if you've got the good stuff it'll only add to the flavor.
salt and pepper to taste
optional: scoop of yogurt (or even better, fromage blanc!) to make it creamy

PREPARATION
1. rub the beets in a small amount of olive oil, wrap up in foil, and roast them until they're easily poked by a fork, about 40 min. Usually I do about 400 but the beauty of roasting veggies is that you can experiment! You can throw in the garlic if you like it roasted! Maybe just 10-15 min.
2. Lightly toast the walnuts
3. Let the roasted beets cool. Peel them and cut ends, and cut beets into chunks
4. Put everything in a food processor! You can add the olive oil slowly so it helps coat everything. process! Eat with crackers, or honestly just with a spoon while you hover over your food processor.

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

Still time to snag some elderflowers! Perennial herbs like, oregano, mint, chives and more in the perennial garden continue. Folks asking about peas… they’re a bit behind this year due to some rascally rabbits in the field, we’ll let you know when they’re ready.

AT THE YOUTH FARM PROJECT

The main garden is newly planted and not open yet, we’ll keep you posted! Danby tends to be cooler into the spring meaning the YFP upick 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.

AT PRESS BAY COURT

Here too, the beds are newly planted and not ready for picking yet, stay tuned.