|
Finger Lakes Fruit bowl begins this week $$PLAIN_TEXT_PREVIEW$$
|
|
|
Fresh herbs filling the share. Perennial herbs breathing life into the u-pick gardens. Garlic scapes and strawberries making their annual delicious appearances. This June is bursting with flavor reminding us (even on these chilly days) that summer is right around the corner. |
|
|
this week’s Full Plate veggieslettuce - remembrance salad greens - remembrance red round radishes - remembrance strawberries - remembrance & stick and stone kale - stick and stone garlic scapes - stick and stone cilantro - stick and stone
ROTATING —————————————
|
|
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 between field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
|
this week’s Remembrance cheese
|
|
BACKBONE FARM BEEF BUNDLES - June is sold out!
reserve your share of local grass-fed beef now for August pickup
|
|
ORGANIC STRAWBERRIES
preorders have been paused due to high demand. we may reopen ordering at the link below tomorrow if harvest allows. If not, we plan to offer them for next week.
|
updates from the farm & friends…
|
PAYMENT PLANNERS, FIRST PAYMENTS DUE TODAY, 6/15All payments are $120 ($56 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. RETURN YOUR BOXES, JARS, ETCPlease remember to save and return your waxed veggie boxes and/or (clean!) glass yogurt and milk jars to your pickup site weekly. Thank you! DOUBLE MUSHROOM START DATE CHANGEdelivery shares will begin THIS week, shares at pickups will begin NEXT week
|
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.
|
|
this recipe is flexible - try different greens & herbs, different nuts and seeds, and reinvent through the seasons with seasonal greens and u-pick herbs! 1/4 cup nuts (pine nuts, walnuts, cashews - you choose!)* 1 cup greens or herbs (basil, kale, parsley, cilantro, arugula or a mix!) 2 garlic scapes or 2 cloves garlic (more or less to taste) Juice and zest of 1/2 lemon 1/2 teaspoon salt 1/4 to 1/2 cup olive oil (for desired consistency) 1/4 cup grated Parmesan cheese or nutritional yeast (optional)
Combine the greens, nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the cheese. *try soaking nuts in water for 1 hr for creamy pesto. drain water off before combining
|
1 lb. fresh radishes, stems removed, ends trimmed, and halved 1 tablespoon melted ghee, butter coconut oil or avocado oil 1/2 teaspoon sea salt black pepper to taste chopped parsley, chives (u-pick), or dill (or a mix) 2 garlic scapes, finely minced
INSTRUCTIONS Preheat oven to 425℉. In a bowl, combine the radishes, cooking fat (ghee, butter or oil), dried herbs, salt, and pepper; toss until the radishes are evenly coated. Spread radishes out in a single layer in a large pan. Bake for 20-25 minutes, tossing every 10 minutes. After the first 10 minutes of baking add the minced garlic and toss. Return to oven to bake an additional 10-15 minutes or until radishes are golden brown and easily pierced with a fork. If desired, serve with a yogurt sauce for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.
|
|
Try adding a few sprigs of chopped parsley, dill, basil or cilantro to your salad greens or kale salad for a super flavorful salad. Make it a grain salad! Add farro, barley, quinoa or another grain of choice when building your salad. Here’s a Kale and Farro recipe easily modified to fit in your favorite grains and garnishes. All those herbs would fit in nicely too.
|
More in-season inspiration…
|
|
Garlic scapes can be subbed in for garlic in most recipes! If the flavor is too intense for you, try roasting or grilling them. Garlic scape pesto is also a lovely use! These Swiss Chard pancakes were well loved by some members last year! You can use your garlic scapes, parsley, and chives (u-pick) in the recipe too
|
|
open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps! AT STICK AND STONE FARM elderflowers are still have beautiful blooms. Sugar snap peas are starting to appear; pick the fat ones for the sweetest flavor, leave the littles to grow. Perennial herbs like chives, oregano, mint, savory and more are ready. AT THE YOUTH FARM PROJECT perennial herbs like sage, mint, and more are ready to pick in front of the greenhouse. The u-pick is all planted in (it WILL be across the road like last year), it just needs more time to grow :) AT PRESS BAY COURT (open to public) Coming soon… cherry tomatoes, greens and more! We’ll keep ya posted :)
|
|
|
|
