Happy August! We’re just over a third of the way through the season, that means there’s 15 weeks of shares left to enjoy (including this week). See you soon :)

this week’s Remembrance cheese

• RFOC - AKA Remembrance Farm Onion Chive

• Feta - the crumbly salty classic - for everyone!

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.

Creamy Corn Pasta

• Fine sea salt

• 12 ounces dry orecchiette or farfalle

• 1 tablespoon olive oil, plus more for drizzling

• 1 bunch scallions (about 8), trimmed and thinly sliced

• 2 large ears corn, shucked and kernels removed (2 cups kernels)

• ½ teaspoon ground black pepper, more for serving

• 3 tablespoons unsalted butter

• ½ cup grated Parmesan cheese, more to taste

• ⅓ cup torn basil or mint, more for garnish

• ¼ teaspoon red pepper flakes, or to taste

• Fresh lemon juice, as needed

PREPARATION

1. Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving ½ cup of pasta water.

2. Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add ¼ cup water and all but ¼ cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add ¼ teaspoon salt and ¼ teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.

3. Heat the same skillet over high heat. Add butter and let melt. Add reserved ¼ cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.

4. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in ¼ cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, ¼ teaspoon salt and ¼ teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

Tabbouleh

• ½ cup bulgur

• 1 cup diced cucumber (1 small-to-medium)

• 1 cup diced tomato (1 large)

• 1 teaspoon fine salt, divided

• 3 medium bunches parsley

• ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)

• ⅓ cup thinly sliced green onion

• ⅓ cup extra-virgin olive oil

• 3 to 4 tablespoons lemon juice, to taste

• 1 medium clove garlic, pressed or minced

PREPARATION

1. Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.

2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes or until you’re ready to mix the salad.

3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (each should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.

4. Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.

5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.

6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

More in-season inspiration…

• Poblano peppers, corn: Poblano Corn Chowder

• Poblano peppers: Stuffed Poblanos

• Shishito peppers: The best, easiest way to enjoy shishitos? Blistered! With some aioli for dippin’ - shishitos are mostly mild with an occasional hot one in the mix

• Tomatillos, cilantro: Salsa Verde

• Tomatoes, basil: Tomato Tart or try tomato pie, recommended by a member!

• Tomatoes, sweet peppers, cukes: Gazpacho

• Celery, garlic: Marinated Chickpea & Celery Salad,

• Beans, sweet peppers, garlic: Braised Green Beans and roasted red pepper

• Eggplant: Baba Ganoush

• Eggplant, basil, RF yogurt, Fruit Bowl peaches: Grilled Eggplant & Peach Caprese Salad

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.

Don’t forget you can always see u-pick details & detailed maps on our website

AT STICK AND STONE FARM

Flowers continue! It’s bouquet time for sure!! Be sure to look in both the roadside and creekside gardens

At the back end of the creekside garden, cherry tomatoes, basil, parsley and fun unique greens like edible celosia, amaranth, and molokhia await you. Along the way, you’ll also pass by pepperland where you might find a handful of hot peppers too.

Perennial herbs keep going as usual.

AT THREE SWALLOWS (formerly Youth Farm)

Flowers, basil, and parsley are reliable these days! And cherry tomatoes and hot peppers and maybe a handful of other treasures just starting. Perennial herbs will continue in front of the greenhouse.

PRESS BAY COURT has flowers! And some basil! And maybe a smattering of other treasures…