this week’s veggies

• salad greens* - remembrance

• carrots w/ carrot greens - remembrance

• cucumbers - remembrance

• broccoli - stick and stone and remembrance

• summer squash - stick and stone

• lettuce - stick and stone

• frisee - stick and stone

• onions - variety: ailsa craig - stick and stone

• fennel - stick and stone

• scallions - stick and stone

ROTATING —————————————

• cabbage - stick and stone

this week’s fruit bowl

No fruit this week. Fruit Bowl is on our annual break 7/3-7/6. See you next week!

this week’s Remembrance cheese

• Baby ‘Bear - Camembert style cheese

• or, choose Feta - the crumbly salty classic - first come first served

Note: pickup at Mimi’s Attic moved to Friday 7/5, all other pickups on as usual

preorder and pickup

PITTED TART CHERRIES - from Bittner Singer Orchard - 10# or 30# buckets

ORDER DEADLINE: FRIDAY 7/5 // PICKUP DATES: 7/17-7/20

updates from the farm & friends…

RETURN JARS AND BOXES

Dairy jars! Waxed boxes! Quarts, pints, flats, etc. Please return them all as you finish each week’s share. Thank you!

RECIPES AND MEAL PLANS TO MATCH YOUR CSA - PLUS A SPECIAL OFFER FOR FULL PLATE MEMBERS!

Exciting news from Emma Frisch, a Full Plate member of 14 years, chef and busy mamma! 

Emma just launched Time For Dins, a newsletter + digital meal planning tool to help lessen the constant dinner struggle, and help others prepare healthy, delicious, affordable meals with less stress and food waste. Free subscribers receive a free meal plan and new recipes every week; paid subscribers receive a seasonal meal plan every month with recipes, shopping lists, prep lists, and more. 

Emma is offering 20% off paid subscriptions for Full Plate Members until July 31st - that's $4.76.mo (redeem here). From July - September, paid subscribers will also receive 20% off at GreenStar Food Coop on their Instacart shopping lists (which Emma loads for you) or in-store (for coop members). 

If you’re ready to start cooking with Emma, subscribe to Time For Dins!

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.

Summer Squash Lasagna

written up by a member!

• 3-4 summer squash 

• 1 1/2 cups of cottage cheese 

• 1 handful of basil 

• 3 cloves of garlic 

• 2 eggs

• 1 jar of tomato sauce of your choice 

• 1/2 cup of parmesan cheese 

• 1/2 cup of mozzarella cheese 

PREPARATION

Cover the bottom of a 9 x13 inch pan with a thin layer of sauce. Slice the summer squash about 1/8 inch thick the long way. Arrange on top of the sauce like you would with lasagna noodles until the sauce it completely covered. Mix the cottage cheese with two eggs, and a handful of finely chopped basil. Add a layer on top of the squash and repeat alternating layers until you’ve used all of your mixture and squash. Top with 1/2 cup mozzarella and 1/2 parmesan. Back at 375 degrees for 40-45 minutes or until golden brown. Let rest for 10 minutes before serving. 

Cucumber Dill Salad

…or try this recipe for a creamy cucumber salad with yogurt

• 2 cucumbers

• 3 tablespoons apple cider vinegar, or white vinegar

• 1 tablespoon sugar, or to taste

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1 small red onion, thinly sliced and broken into rings, optional

• 3 tablespoons fresh dill, chopped, optional

INSTRUCTIONS

Thinly slice the cucumbers (a mandoline works well) as thin as possible. Make the dressing by placing the vinegar, sugar, salt, and pepper in a serving bowl and whisk until the sugar completely dissolves. Add the sliced cucumber, red onion rings, and chopped dill (if using) and then toss well. Marinate for 5 or more minutes, toss again, and serve.

More in-season inspiration…

• Frisee: Pair your frisée with a sweet and acidic dressing to cut the bitterness

• Fennel: Roasted Fennel

• Fennel, cucumber: Shaved Fennel Salad

• Cucumber: Pearl Couscous salad - recommended by a fellow member!

• Summer squash, onion: Roasted Zucchini, Black Bean & Goat Cheese Enchiladas

• Summer squash: Grilled Summer Squash with Hot Honey & Ricotta

• Carrot tops: carrot top pesto

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

Oregano, mint, chives, sage and more perennial herbs still rolling in the perennial beds

Behind the barn cutting flowers are starting to bloom and perilla and epazote are looking nice!

For those asking… Unfortunately pesky critters continue to go after the peas, we sadly don’t expect them to set much if any fruit this year

AT THE YOUTH FARM PROJECT

Perennial herbs continue in front of the greenhouse—more coming soon!

AT PRESS BAY COURT

Growing steadily but not ready yet… coming soon!