Week 1 CSA - Welcome (back)! We’re excited to share the harvest

We’re looking forward to a bountiful season ahead! in typical June fashion, we’re kicking off the share with lots of leafy greens and a dose of strawberry sweetness, and the variety will only grow from here. We’re excited to see you all soon and share in all that this growing season brings.

Reminder of pickup times and locations:

Wednesday 3-7 at Stick and Stone

Thursday 3-7 at Press Bay Alley

Friday 4-6 at Salt Point Brewing

Saturday 10-1 at the Youth Farm

If you’re picking up a boxed share on Thursday and still need your pickup details, click below:

FIND YOUR CSA PICKUP DETAILS HERE

this week’s veggies

salad greens - remembrance
beets - remembrance
cooking greens - rotating kale and chard - stick and stone
lettuce - stick and stone
carrots - stick and stone
strawberries (!) - stick and stone
tarragon - high ground gardens

ROTATING (rotating means harvest will be enough for some, but not all locations this week; rest assured we’ll get each crop everywhere soon! )

scallions - stick and stone

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

fruit bowl begins next week

looking forward to feeding you soon! First shares 6/12-6/15

this week’s Remembrance cheese

feta - the classic! salty, delicious and versatile—salads, tacos, you name it!

It’s not too late to get a Remembrance Farm dairy share!

bulk preorder and pickup

Asparagus - organic, Grindstone Farm - 5# bags - pickup NEXT WEEK, 6/12-6/15

Order Asparagus

updates & reminders from the farm…

SHARES BEGINNING THIS WEEK…

full plate veggies, remembrance dairy, open spaces eggs and snow farm creamery

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. Or, up ‘Auto Pay’ by sending 4 post-dated checks (for 6/15, 7/15, 8/15 or 9/15) now!

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!

DON’T FORGET YOUR BAGS

Free Choice pickup members will want some bags for loose greens, some bags for everything else!

P.S. Got a bag stockpile? We’d love clean plastic bags or other bag donations to keep handy at pickups for when folks forget, just drop them off at your free choice pickup.

PLAY OF DELIGHTS AT THE YOUTH FARM, 6/22-23

The Play of Delights will feature essays inspired by The Book of Delights by award-winning author Ross Gay brought to life as dance theater and original work. Followed by a potluck and bonfire. Tickets are free but RSVPs requested.

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.

Green Socca by Sara May

Recipes by Sara May were crafted specifically to go with the season flow of a Full Plate Share! You can find them all on our website here

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!

Green Socca Recipe

June is for SALADS! Some dressing ideas below…

Strawberry Vinaigrette

1 cup strawberries with tops cut off
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in blender and blend until smooth. Enjoy!

Herb Dressing/Rub

a great recipe to make use of u-pick herbs! These herbs are ready now!

2 tbsp fresh oregano (upick)
1-2 fresh sage (upick) leaves
2 tbsp fresh thyme (upick)
2 cloves of garlic or 2 garlic scapes (coming soon!)
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 (optional)

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, or this week’s tarragon would be a great addition!

U-Pick Gardens

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

elderflower is looking beautiful behind the two high tunnels behind the barn! Also bachelors button, and perennial herbs like oregano, garlic chives, thyme and more are ready for the picking in the perennial garden! The rest of the gardens are planted, but aren’t ready to pick in yet, we’ll keep you posted :)

AT THE YOUTH FARM PROJECT

perennial herbs like sage, mint, etc. are ready to pick in front of the greenhouse. The main garden is still a few weeks out from picking time, plants are going in the ground this weekend!

AT PRESS BAY COURT

We’ll be planting the u-pick garden beds at Press Bay very soon, stay tuned!