The U-Pick gardens are reaching peak season and looking lovely!

Here are some u-pick garden FAQs:

Can I visit the u-pick? If you’re a Full Plate CSA member, YES! During any daylight hours. not open to public, not included in Side Dish CSAs

Does is cost extra? No, unlimited u-picking is included in your membership (your CSA is still a great value whether or not you use the u-pick)

Where is the u-pick? See a map of the Stick and Stone and the Youth Farm gardens

What’s in it? So much! Flowers, herbs, tomatoes, peppers and more. Scroll down for weekly u-pick updates, and/or see an overview here.

What are the rules? No dogs allowed. Do not block farm roads or play on farm equipment. No picking in high tunnels or fields not included in u-pick maps.

Anything else I should know? BYO scissors and containers. Weed as you go. Enjoy!

this week’s veggies

• salad greens* - remembrance

• carrots - remembrance

• sweet peppers - remembrance

• tomatoes - remembrance & stick and stone

• cucumbers - remembrance & stick and stone

• potatoes - hillside farm

• rosemary - high ground gardens

ROTATING —————————————

• sweet corn - remembrance

• green beans - stick and stone

• cherry tomatoes - stick and stone

• tomatillos - stick and stone

• shishito peppers - mostly mild, about 1 in 15 hot- stick and stone

• summer squash - stick and stone

• eggplant - stick and stone

• basil - stick and stone

• perilla - stick and stone

this week’s fruit bowl

• blueberries - hurd orchard

• donut peaches - hurd orchard

• nectarines - bittner singer orchard

• sweet cherries - bittner singer orchard

preorder and pickup

please return your boxes from any bulk orders - we will reuse them!

PICKUP THIS WEEK 8/16-8/19:

SWEET CHERRIES (ordering closed)

PEACHES - for pickup this week 8/16-8/19 from Beckens, Sodus

updates from the farm & friends…

PAYMENT PLANNERS, PAYMENTS ARE DUE 8/15

All payments are $120 ($59 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.

ITHACA FARMERS MARKET TURNS 50! 

Join IFM Thursday, August 17th at Steamboat Landing for the 50th Anniversary Fundraiser! Enjoy a variety of farm to table food and beverages, an opportunity to practice for the Rutabaga Curl, live music, a market history exhibit and a Silent Auction.  For more information and tickets visit ifmfriends.org

MONTHLY SHARES THIS WEEK!

Van Noble Farm Pork, Food and Ferments and High Ground Gardens herbs

on our plates…

Please 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.

CSA Okonomiyaki with Savory Tomato Sauce

Recipe by Sara May. DIETARY INFO: vegetarian, contains eggs and gluten (optional)

For the okonomiyaki:

• 1 large zucchini/summer squash

• 12 ounces cabbage (about half of 1 small cabbage)

• 2 large or 4 small scallions

• 3 eggs

• ¼ cup all-purpose flour (substitute all-purpose gluten-free flour)

• ½ teaspoon kosher salt

• 2-4 tablespoons neutral oil, for cooking

• Toasted sesame seeds and fresh herbs (cilantro & mint are nice here, find lots of herbs in the u-pick gardens), for garnish

For the savory tomato sauce:

• 8 ounces (1 pint) cherry tomatoes, halved

• 1 tablespoon soy sauce (substitute tamari for a gluten-free version)

• 1 tablespoon mirin

• 1 teaspoon toasted sesame oil

DIRECTIONS:

1. Using the large holes of a box grater, grate zucchini. Place grated zucchini in a strainer set over a large bowl. Sprinkle a pinch of salt over shredded zucchini and toss to combine. Allow zucchini to drain while you prep the rest of the vegetables.

2. Thinly slice the cabbage and the scallions. In a large bowl, whisk together eggs, flour and ½ teaspoon salt. 

3. Roll up shredded zucchini in a clean kitchen towel and wring thoroughly over the sink. Try to get as much moisture out of the zucchini as possible, so really use your muscles here! Place drained & squeezed zucchini, shredded cabbage and scallions in the bowl with the flour/egg mixture and toss to thoroughly combine.

4. Prepare the savory tomato sauce: combine halved tomatoes and remaining ingredients in a small saucepan. Bring mixture to a boil and immediately reduce heat to a simmer. Simmer for 10-15 minutes, stirring frequently, until tomatoes have burst and mixture is thickened slightly. Set aside while you cook your pancakes.

5. To cook pancakes: in a large skillet, heat 2 tablespoons neutral oil until just shimmering. For traditional plate-sized okonomiyaki, divide vegetable mixture in half. For easier-to-flip “silver dollar” okonomiyaki, divide mixture into quarters. 

6. Press either half or a quarter of the vegetable mixture into the oil, making a flat, even pancake. Cook until browned and crispy on the bottom, then flip and cook until the other side is equally browned. Working in batches, cook the rest of the vegetable batter.

7. To serve, top with a dollop of savory tomato sauce and garnish with toasted sesame seeds and fresh herbs.

More in-season inspiration…

• Eggplant lends itself well to flavorful dips! Try Brinjal Pickle (Indian Eggplant Relish), Eggplant & Goat Cheese Dip, or Eggplant Caviar

• Cucumbers: Sesame Cucumber Salad

• Cucumbers, cherry tomatoes: Cucumber Tomato Salad

• Summer squash, sweet peppers, u-pick herbs, eggplant: Ratatouille

• Sweet peppers, beans: Braised Green Beans & Roasted Red Peppers

• Beans, tomato, upick parsley: Grilled Summer Salad with Tonnato Verde

• Beans, upick herbs: Lemon Herb Pasta Salad with Green Beans

• Perilla is super versatile! Add it to salads, use it as a wrap, or use it as an herb.

• Tomatillos (also in u-pick!), upick hot peppers: Tomatillo Salsa

• Shishito peppers (also in u-pick!): Blistered Shishitos are the classic!

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use, weed as you go. for Full Plate vegetable share members only. see more u-pick info and maps!

AT STICK AND STONE FARM

ROADSIDE GARDEN: basil and sunflowers are looking beautiful!

CREEKSIDE GARDEN: SO MUCH! Don’t miss out on our biggest upick field nestled behind the treeline at Stick and Stone. You’ll find Cutting flowers galore: zinnias, tithonia, scabiosa, snapdragons, cleome, black eyed susan and the list goes on. Ground cherries and tomatillos are here and hot peppers too—all 16 beds of them. Last but not least, you can find some thai basil and parsley, and corriander too.

BEHIND THE BARN: the first cherry tomatoes are here (paste tomatoes aren’t ripening a ton just yet), plus fun greens like amaranth, molokhia and more.

PERENNIAL BEDS: chives, bee balm, oregano, more!

AT THE YOUTH FARM PROJECT

MAIN GARDEN: Cutting flowers like zinnias, snapdragons, cosmos, and more! Basil, perilla, thai basil, thyme and green corriander in abundance—don’t miss the basil nestled in with the tomatoes! Cherry tomatoes and ground cherries have started, along with the beginnings of okra and peppers—more abundance sure to roll in in the coming weeks.

PERENNIAL BEDS: sage, chives, thyme, bee balm and more carry on steadily.