this week’s Remembrance cheese

• Cheese Curds - snackable cheese! Need I say more? These are great all on their own, or toss them in your favorite flavors at home: mixed herbs, cracked pepper, buffalo sauce, you name it.

• 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.

Broccoli Salad with Carrots and Currants

For the dressing:
1 tablespoon mayonnaise or veganaise
1 tablespoon spicy mustard
1/3 cup apple cider vinegar
1/4 cup olive oil
2 tablespoons water
Salt and pepper to taste

For the salad:
1 crown broccoli, chopped into small to medium sized pieces
1 large shallot or onion, sliced thin
1 large carrot, shredded
1/4 cup currants

PREPARATION

Whisk the salad dressing ingredients together in a medium-sized bowl and set aside. Toss the prepared vegetables and currants together a large salad bowl, then toss with the dressing and chill in the fridge for about an hour before serving.

Japanese Cabbage Pancake

recommended by a member (who testifies it’s a toddler favorite!)

4 cups finely shredded green cabbage (from 1 small head)
¾ cup all-purpose flour
½ teaspoon grated fresh ginger
4 large eggs, lightly beaten
3 scallions, thinly sliced, white and green parts separated
2 tablespoons soy sauce, divided
2 tablespoons neutral oil (such as canola)
¼ cup mayonnaise
1 teaspoon sriracha
¼ cup ketchup
1 tablespoon Worcestershire sauce or vegetarian Worcestershire

PREPARATION

1. Stir together ingredients:Stir together cabbage, flour, ginger, eggs, white parts of scallions, and 1 tablespoon soy sauce in a large bowl.

2. Add cabbage mixture to skillet. Heat oil in a large nonstick skillet or cast-iron pan over medium. Add cabbage mixture; press to cover bottom of skillet. Cover and cook until bottom is golden, about 8 minutes.

3. Flip pancake and continue cooking: Holding a flat plate tightly on top of skillet, invert skillet so pancake transfers to plate. Carefully slide pancake from plate back into skillet, browned side up. Cook until bottom is golden, about 5 minutes. Transfer to a serving platter or cutting board.

4. Stir together sauces: Stir together mayonnaise, sriracha, and 2 teaspoons water in a small bowl. (If needed, stir in more water to reach a drizzling consistency.) Stir together ketchup, Worcestershire, and remaining 1 tablespoon soy sauce in a separate small bowl.

5. Top pancake, slice, and serve: Drizzle sauces over the pancake and sprinkle with sliced green scallion. Slice into wedges, and serve.

More in-season inspiration…

• Tip for Mustard Greens: the more salt, fat acid or heat you apply, the milder the spice of the greens gets. Great potion for braising, adding to a stir fry or a soup

• Broccoli, carrots: Spicy Thai Carrot Noodles

• Roma tomatoes: Easy Fresh Tomato Sauce

• Delicata squash: Fig & Delicata Squash Salad

• Delicata squash: roasted squash (known on the farm as smiley fries!)

• Acorn squash: Roasted Acorn Squash & Harvest Salad

• Acorn squash, tomato, onion, garlic: Golden Acorn Squash Chili

U-Pick Gardens

open 7 days/week during daylight hours for all Full Plate vegetable share members.

upick rules: not open to the public. no dogs. no picking in tunnels or big fields. please stay off farm equipment and do not block farm roads. kiddos should be supervised. take what you’ll use, but be mindful of those who come after you. see u-pick details & maps here!

GENERAL UPICK NOTES:

It’s October so frost is likely not far away, now is the time to stock up on any u-pick favorites!

AT STICK AND STONE FARM

Perennial Garden: herbs as always :)

Creekside Garden: flowers and basil continue to be abundant! And there’s still other herbs and fun greens for the picking too!

Roadside Garden: hot peppers (shishitos, jalapenos, and many more!), paste tomatoes, ground cherries, tomatillos and cherry tomatoes!

AT THREE SWALLOWS (formerly Youth Farm)

Basil, flowers, shiso, okra, hot peppers, ground cherries, tomatillos and cherry tomatoes are continue. Unfortunately the deer made a snack out of some of the tomato plants, but the fruit is there! Just go digging a bit :)

PRESS BAY COURT

basil, flowers, & cherry tomatoes continue on