Week 11 - What have you been cooking up lately?

What have you been making with your summer abundance? If you have a favorite CSA recipe you’ve been turning to lately, let us know! We’d love to pass it along and get inspiration from your kitchens too :)

this week’s veggies

lettuce mix - remembrance
parsley - remembrance
sweet peppers - remembrance
tomatoes - remembrance & stick and stone
watermelon - yellow variety - stick and stone

ROTATING

musk melon (cantaloupe) - remembrance
cabbage - mermaid’s tale - remembrance
cucumbers - remembrance & stick and stone
summer squash - stick and stone
eggplant - stick and stone
yellow wax beans - stick and stone
cherry tomatoes - stick and stone
shishito peppers - mostly mild, occasionally hot- 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 between field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi

this week’s Fruit Bowl

yellow peaches - becken’s farm, sodus, ny
Italian prune plums - bittner singer orchard, appleton, ny

….and maybe some berries too if our fruit growing friends can get enough—if not, then extra peach abundance it is!

here’s Rhoda from Stick and Stone’s special peach square recipe to help you make good use of all the fruity delights!

this week’s Remembrance cheese

Mozzarella - fresh mozz, perfect when paired with summer tomato and a bit of upick basil
Feta - the crumbly salty classic - ltd availability, FCFS

preorder & pickup this week…

PEACHES - Becken’s Farm - ordering still open for this week, 8/19-8/22

Order Peaches

ORGANIC SWEET PEPPERS - Remembrance Farm - pickup this week, 8/19-8/22

Order Sweet Peppers

…and for next week

… or order PEACHES - Becken’s Farm - order now for pickup next week, 8/26-8/29

Order Peaches for pickup next week

updates & reminders from the farm…

JOJO COOK AND OPEN SPACES AT STICK AND STONE NEXT WEDNESDAY, 8/26

Mark your calendars for the next Farm to Food Truck Fundraiser - next week at Stick and Stone. As always, supporting subsidized CSA shares.

We’re excited to have Jojo Cook bringing later flavors with local seasonal ingredients back to the farm. and of course the trusty and talented Open Spaces will be there too with assorted beverages both sober and boozy—cider, beer, mocktails and more! And live music by Lloyd’s Boys—yay!

PAYMENT PLANNERS, PAYMENTS WERE DUE 8/15

All payments are $125 ($64 for Subsidized CSA 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.

WINTER CSA SIGN UP COMING SOON!

In the midst of bringing in tomatoes and cucumbers and other summertime things, we’re also in the thick of planning and planting the food that will feed us all through the winter. For those eager to join, Winter CSA sign up will open in September!

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.

Romesco Skillet Bread

A recipe made just for the CSA! Romesco is a Spanish sauce traditionally made with peppers, almonds and thickened with bread. Here I’ve flipped that concept on its head and made a savory bread that highlights the smoky flavors of the beloved sauce. Akin to a skillet cornbread, this quick bread is an ideal side to grilled vegetables or is perfect dunked into a bowl of tomato soup. If you don’t avoid gluten or dairy, feel free to substitute all-purpose flour and whole milk here.

1 cup almond meal
2 sweet peppers, finely chopped (about 1 ½ cups)
2 tablespoons sherry vinegar
½ cup all-purpose gluten-free flour
1 ½ teaspoon baking powder
1 teaspoon smoked paprika
1 ¼ cup oat milk
1 egg
4 tablespoons olive oil, divided
½ cup finely minced fresh parsley
1 clove garlic, finely minced

DIRECTIONS:

Preheat oven to 425°F. In an 8” cast iron skillet, toast almond meal over medium heat until just browned and fragrant, stirring constantly. Remove from heat and immediately transfer toasted almond meal to a plate to cool. Wipe out skillet thoroughly and reserve.
In a small bowl, toss chopped peppers with sherry vinegar and allow to sit while you assemble the remaining ingredients.
Whisk together toasted almond meal, all-purpose flour, baking powder and smoked paprika.In a small bowl, whisk together milk, egg and 3 tablespoons olive oil. Add wet mixture to dry and stir to combine. Add vinegar-soaked pepper, minced parsley and garlic to batter and fold in completely.
Add remaining tablespoon olive oil to reserved cast iron skillet and place in the oven for 4 minutes, or until very hot. Carefully remove skillet from oven and pour batter in, smoothing out the top into an even layer.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out cleanly. Allow to cool for 15 minutes before slicing.

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

Flowers continue to be gorgeous in both the roadside and creekside gardens

At the back end of the creekside garden, cherry tomatoes, basil, parsley and fun unique greens like edible celosia, amaranth, and molokhia await you. Along the way, you’ll also pass by hot peppers, and ground cherries! Look on the ground beneath the plants for the sweetest fruits.

AT THREE SWALLOWS (formerly Youth Farm)

Flowers, basil, and parsley are reliable these days! And cherry tomatoes and hot peppers and ground cherries have begun too.

PRESS BAY COURT

has flowers! And ground cherries! And herbs and more! Check it out.