|
$$PLAIN_TEXT_PREVIEW$$
|
August Notes from Remembrance Farm We have reached the point in the summer when there is so much abundance to harvest that we struggle to find time to keep up with the planting and maintenance that still needs to be done. Tomatoes, cucumbers, peppers, sweet corn, cabbage... the coolers are filled and emptied almost every day it seems. The mad dash of spring and early summer is almost over though, and we can soon settle into the steady rhythm of late summer. While we still have a little more to plant, most of our fall crops are now in the ground. Our regular plantings of baby greens will continue through the end of September, but the bulk of the time-sensitive planting is behind us. The hot dry spring seems like a distant memory now as the near-constant passing showers and thunderstorms of the past month have made it especially challenging to get the fall crops planted and cultivated. The rains have been great for growing grass though, and the cows have been happy on excellent pasture all summer, making so much milk that we were able to wean calves much later than usual. We had a wonderful afternoon at our Harvest Pairing last weekend, and raised a good amount for Healthy Food for All. Many thanks to Damiani Wine Cellars and Just a Taste for the incredible meal and pairings with our cheeses, and of course to all of you who joined us. Stay tuned for more events like this in the future! Enjoy the abundance as we hit the peak of the harvest season, and many thanks as always for supporting our small family farms. - Nathaniel
|
this week’s veggiessalad greens* - remembrance beets with greens - beet greens = chard - remembrance sweet peppers - remembrance tomatoes - remembrance & stick and stone cucumbers - remembrance & stick and stone summer squash - stick and stone shallots - stick and stone garlic - stick and stone
ROTATING ————————————— dill - remembrance sweet corn - remembrance green beans - stick and stone cherry tomatoes - stick and stone eggplant - stick and stone lettuce - stick and stone frisee - 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 btwn field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
|
this week’s fruit bowldue to weather at our partner orchards we’re still working to finalize this week’s share. We will certainly have: And one of the following, weather dependent:
|
this week’s Remembrance cheeseButtermilk Blue - a creamy, piquant blue cheese OR - Feta - the crumbly, salty classic
|
preorder and pickupplease return your boxes from any bulk orders - we will reuse them!
|
PICKUP THIS WEEK 8/9-8/12:BLUEBERRIES - last call - for pickup this week, 8/9-8/12 - 5# clamshells from Grindstone Farm
|
|
APRICOTS - last call - for pickup THIS WEEK, 8/9-8/12 from Bittner Singer, Appleton
|
PICKUP NEXT WEEK 8/16-8/19:PEACHES - for pickup NEXT WEEK, 8/16-8/19 from Beckens, Sodus
|
|
CHERRIES - last call - for pickup NEXT WEEK, 8/16-8/19 from Bittner Singer, Appleton
|
updates from the farm & friends…
|
PAYMENT PLANNERS, PAYMENTS ARE DUE 8/15All 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 VIVA ACRES LAMB AT PRESS BAYViva Acres will be selling ground lamb and other cuts at Press Bay this week!
|
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.
|
Tomato Grits with Corn, Bacon & Peppers by Sara
|
|
|
Adding a grated tomato to a bowl of grits punches up the umami factor to 11, making this dish a savory, seasonal, satisfying option for breakfast or dinner. Tempeh bacon is a great substitute for vegetarians, or simply omit. Jalapeno peppers are great for folks who like spice, but mild shishitos or even green bell peppers work wonderfully for folks who don’t. DIETARY INFO: gluten-free, contains dairy and meat (both optional) |
|
|
|
1 large tomato ½ cup stone-ground grits or polenta (such as Farmer Ground Flour’s polenta) Kosher salt & freshly cracked pepper, to taste 4 ounces thick cut bacon (such as Wixom Farm’s) OR 4 oz tempeh bacon 5-6 scallions or 1 small onion or 1 shallot 1 ear corn 1 jalapeno (upick) OR 2 shishitos (upick) /1 small sweet pepper 2 tablespoons sour cream (optional) ¼ cup soft herbs (upick parsley, mint, basil, tarragon, cilantro or a mix)
DIRECTIONS: Place a box grater inside a shallow bowl. Grate tomato against the large holes of the grater until all that remains is flattened tomato skin and stem; discard. Place grated tomato pulp and 2 cups of water in a medium saucepan and add a healthy pinch of kosher salt. Bring to a rapid boil over high heat. Stream in grits, whisking vigorously. Immediately reduce heat to a simmer. Simmer grits, stirring frequently to prevent sticking, while you assemble the rest of the dish. The mixture will start to feel dry and a little sludgy, add a tablespoon of water to loosen and continue to simmer. (You will probably have to repeat this step a few times) Grits will take about 30 minutes to cook fully, so start them first while you cook bacon and chop the remaining vegetables. Slice bacon into ¼” pieces. In a large skillet, cook bacon until browned and crispy on both sides. Remove bacon from rendered bacon fat with a slotted spoon and place on a paper towel to blot. Carefully pour off most of the bacon fat into a heat-proof container, leaving about 1 tablespoon in the skillet. (If using tempeh bacon, you’ll have to add 1 tablespoon of olive oil to crisp it in the pan and an additional tablespoon of oil to saute the veggies.) Chop veggies: thinly slice the white bottoms & green tops of scallions. Remove kernels from the ear of corn. Remove seeds and ribs of pepper and small dice. To the skillet with the reserved bacon fat add the scallions, corn kernels and diced peppers. Saute until slightly softened, about 3-4 minutes. Remove from heat and stir cooked bacon into the vegetable mixture. When the grits are creamy and soft, stir in sour cream (optional, but adds a lovely tang!). Season with kosher salt and lots of freshly cracked black pepper. Divide grits between two bowls and top with the bacon-vegetable mixture. Garnish with assorted herbs.
|
More in-season inspiration…
|
Sweet peppers, onion, tomatoes, u-pick basil: Peperonata Eggplant, upick basil, RF yogurt: Grilled Eggplant & Peach Caprese Salad Tomatoes, peppers, cukes: Gazpacho Eggplant: Grilled Eggplant with Feta Cucumber, tomato, garlic, upick parsley & mint: Tabbouleh Summer squash, garlic, upick basil & cherry tomatoes: Summer Pasta Summer squash, eggplant, peppers, garlic, tomato, upick herbs: Ratatoullie Veggie sandwiches are the taste of summertime! Throw on sliced tomatoes, cucumbers and shallots or onions. Layer it up with lettuce and your favorite spreads and enjoy. Even better if you have a loaf of Wide Awake to serve it on ;)
|
U-Pick Gardensopen 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: cutting flowers galore! Zinnias, tithonia, scabiosa, snapdragons, cleome, black eyed susan and more. And herbs like thai basil and parsley are ready for you too, and the cilantro has turned to seed meaning there’s some lovely corriander. Plus ground cherries and tomatillos. Behind the Barn: the first cherry tomatoes are here! Perennial Garden: chives, bee balm, oregano, more! AT THE YOUTH FARM PROJECT note: the YFP garden is surrounded by electric fence. Safely open the fence by holding the plastic handle and unhooking it, just be sure to close it behind you too. Find our u-pick in the second field uphill from the lot—look for the wooden signs. Don’t miss the cutting flowers, zinnias, snapdragons, cosmos, and more! and theres plenty of basil, perilla, thai basil, thyme and green corriander for the taking—don’t miss the basil nestled in with the tomatoes! You may find a handful of cherry tomatoes and ground cherries—more abundance sure to roll in in the coming weeks. Perennials like sage, chives, thyme and more carry on steadily.
|
|
|
|
