this week’s veggies

• field greens - remembrance

• salad greens - remembrance

• carrots - remembrance

• strawberries - remembrance & stick and stone

• kale - stick and stone

• basil - stick and stone

• garlic scapes - stick and stone

• muu radishes - stick and stone

ROTATING —————————————

• cilantro - remembrance

• dill - remembrance

fruit bowl begins next week

• looking forward to feeding you soon! First shares 6/15-6/18

this week’s Remembrance cheese

• buttermilk blue - perfect for a burger or a cheese plate (maybe alongside some strawberries?)

It’s not too late to get a Remembrance Farm yogurt or milk share. We even have TWO SPACES IN THE CHEESE SHARE! Order your share by tonight (Tues) to begin this week

preorder and pickup

ORGANIC STRAWBERRIES - for pickup this week, 6/8-6/11

ORGANIC ASPARAGUS - for pickup next week, 6/15-6/18

updates & reminders from the farm…

SHARES BEGINNING THIS WEEK…

full plate veggies, remembrance dairy, and snow farm creamery

…next week: flx fruit bowl, high ground gardens and food & ferments

PAYMENT PLANNERS, FIRST PAYMENTS DUE 6/15

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.

RETURN YOUR BOXES, JARS, ETC

Please remember to save and return your reusable packaging to your pickup site weekly! This means waxed veggie boxes, blue fiber pints & quarts and/or (clean!) glass yogurt and milk jars. Thank you!

DON’T FORGET YOUR BAGS

Free Choice pickup members will want some bags for loose greens, some bags for everything else!

events…

LEAFY GREENS 5 WAYS COOKING CLASS 6/18

In this lively 1 hour class, Erin Harner, Integrative Registered Dietitian Nutritionist (and long time Full Plate member!), will acquaint you with a variety of leafy greens and demonstrate several different ways to incorporate them into your daily diet. Participants will receive 5 delicious recipes for leafy greens. Sat June 18, 11-noon at the Youth Farm, to help plan for quantity, register below

on our plates…

*Thank you to local chef and member, Sara May for creating & curating our recipes this season! Please still 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.

Green Socca by Sara May

INGREDIENTS:

• 1 cup (240 grams) lukewarm water

•  2 loosely packed cups (60 grams) leafy cooking greens, such as kale, spinach, collards or swiss chard, stems removed & roughly chopped

• 1 cup (90 grams) chickpea flour

• 1 teaspoon kosher salt

• 1⁄2 teaspoon black pepper

• 1⁄4 cup (60 grams) plus 2 tablespoons olive oil, divided

•  1⁄4 cup (30 grams) freshly grated parmesan cheese (optional)

For the salad:

• 4 ounces salad greens

• 1 medium or 2-3 small radishes, very thinly sliced

• 1 tablespoon (14 grams) lemon juice

• 1 tablespoon (13 grams) olive oil

• 2 ounces soft cheese, such as Remembrance Farm’s fromage blanc or feta (optional)

• Flaky sea salt and freshly cracked pepper, to finish

DIRECTIONS

Preheat oven to 450 degrees Fahrenheit with a 12” cast iron or oven-proof skillet inside. Combine water, leafy greens, chickpea flour, salt, pepper and 1⁄4 cup olive oil in the basin of a high-powered blender. Blend until mixture is completely smooth. Allow to sit for at least 10 minutes. (This gives the chickpea flour a chance to properly hydrate.)

When the oven is preheated, carefully remove the hot skillet and drizzle remaining 2 tablespoons olive oil over the surface. Gently pour the green chickpea batter over–it will sizzle as it hits the hot pan! Top with the grated parmesan, if using, and carefully place in the oven.

Bake for 10-12 minutes, or until golden brown on the top and completely set.

While the socca is baking, prepare the salad: gently toss salad greens and radish with lemon juice and olive oil. Crumble soft cheese into the mixture, if using.

When the socca is fully baked, remove from oven and allow to sit for 5 minutes in the skillet. Gently run a spatula around the edges to loosen. Cut socca into wedges and pile the dressed salad on top or on the side. Sprinkle with flaky salt and freshly cracked pepper and serve immediately.

Herb Rub/Dressing

a great recipe to make use of u-pick herbs! These herbs are ready now!

• 2 tbsp fresh oregano (upick)

• 1-2 fresh sage (upick) leaves

• 2 tbsp fresh thyme (upick)

• 2 cloves of garlic

• 1/4 tsp-1tsp of salt (more if using as a rub, less for a salad dressing)

• black pepper to taste

• for dressing add:

• 1/4-1/2c olive oil

• balsamic vinegar to taste

• 2tbsp fresh lemon juice

• 1tsp honey (opt)

for rub: chop & combine ingredients. rub on veggies, chicken etc pre-cooking. for dressing: chop everything, combine everything, shake or vigorously stir and dress those lovely early summer greens! (also good to dress warm green beans later in the season) Later in the season can also add fresh parsley and basil!!

More in-season inspiration…

Pasta Salad with Carrots & Sunflower Dressing makes use of carrots & kale

Carrots with Ginger makes use of carrots

Quick pickle those carrots and radishes and enjoy them all summer long! Dill will make a great addition to your pickles.

A sprinkling of herbs like dill, cilantro or basil will add wonderful flavor to your salad!

If your strawberries make it home, try making Strawberry Vinaigrette to serve over salad greens (maybe with some Remembrance Buttermilk Blue cheese)

U-Pick Gardens

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

rhubarb is beginning to size up just behind the barn and elderflower is in bloom behind the two high tunnels behind the barn! Also bachelors button, and perennial herbs like, oregano, mint, chives and more in the perennial garden!

AT THE YOUTH FARM PROJECT

perennial herbs like sage, mint, and more are ready to pick in front of the greenhouse