Bouquet season is upon us! Lots of beautiful blooms await, It’s a great time to visit the member u-pick gardens and take home a bouquet

Upick is open any daylight hours to Full Plate members. Not open to the public or included in Side Dish CSAs. Learn more about the how the upick works here.

this week’s Remembrance cheese

• Everyday Jack - a creamy mild flavored jack style cheese, it will find a welcome home in just about any place cheese wants to be :)

• or choose - Feta - the crumbly salty classic - ltd availability, FCFS

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.

Honey Braised Carrots & Fennel

• 1 tablespoon unsalted butter

• 2 tablespoon extra-virgin olive oil

• 1 tablespoon honey (preferably orange blossom honey)

• 1 1/2 pound carrots, peeled and cut into 1/4 inch x 3 inch sticks

• 1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices

• 4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)

• 1/2 teaspoon fennel seeds, –crushed in a mortar

• 1/3 cup spring water

• 1/3 cup orange juice

• 1/2 teaspoon plus 1/8 teaspoon sea salt

• Freshly ground black pepper, to taste

• 2 tablespoons coarsely chopped fennel fronds or dill

PREPARATION

• Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.

• Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately. Cook’s' note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.

Squash season continues, here’s a few ideas…

• roast, grill or sautee and add to pasta, or make it into pasta (zoodles!)

• stuff it! cut lengthwise, fill and bake

• shred it up and make fritters

• spice and add to quesadillas, tacos or enchiladas

• bake with it - zucchini adds moisture to bread, cookies, muffins and more

• and if that’s not enough, here are 12 more recipes for good measure

More in-season inspiration…

• Beans, tomatoes, upick parsley & mint: Heirloom Tomato & Green Bean Salad

• Fennel: crunchy Gochuchang Fennel

• Fennel bulbs are great roasted or sauteed! Use the fennel fronds as an herb in salads, dressings, marinades or added to your basil for pesto. More ideas here!

• Eggplant, tomato, garlic: Fried Eggplant Sandwich with Eggplant Mayo

• Cucumber Salads: make it creamy or spicy or vinegar-y or with tomatoes

• Cucumber, upick mint: Cucumber, Lime & Mint Popsicles

• Summer Squash, carrots, garlic, upick herbs: Roasted Veggie Flatbread from member, Emma Frisch (tip: sub in carrots for beets and add a little garlic to make use of this week’s veggies :)

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

In the roadside garden: Flowers continue! It’s bouquet time for sure!!

In the creekside garden: there are more flowers ! Basil is ready (nestled beneath the tomato plants at the back end of the garden), and parsley is back there too. While you’re there, check out the last beds full of fun unique greens like edible celosia, amaranth, and molokhia, you even may find a smattering of the first ripe cherry tomatoes and maybe even a smattering of peppers.

Perennial herbs keep going.

AT THREE SWALLOWS (formerly Youth Farm)

Perennial herbs will continue in front of the greenhouse. In the main garden, the flowers are all looking lovely for cutting, basil is ready to go, and parsley too.

PRESS BAY COURT has flowers