It’s not too late to join the Summer-Fall CSA! Pro-rated shares available…

We still have 13 weeks of fresh, local, organic veggies left to enjoy between now and November. And we planted our fields with the goal of never having to turn someone away once the summer abundance began— tell all your friends! Click here to Join Now

fruit bowl this week

• yellow nectarines - bittner singer

• sweet cherries - bittner singer

• cantaloupe - remembrance

this week’s Remembrance cheese

• Heat Wave - versatile queso blanco style cheese infused with three chilis

preorder and pickup

PEACHES - pickup this week, 8/17-8/20 - Beckens

ROMA TOMATOES - pickup NEXT week, 8/24-8/27 - Stick and Stone Farm

GREEN BEANS - pickup NEXT week, 8/24-8/27 - Stick and Stone Farm

CHEESE & YOGURT from Remembrance. Orders placed today to be filled next week.

updates from the farm & friends…

PAYMENT PLANNERS, PAYMENTS WERE DUE 8/15

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.

FARM TO FOOD TRUCK FUNDRAISER WITH STONE BEND FARM, WEDNESDAY 8/30 AT STICK AND STONE

Stone Bend Farm will be serving up fresh wood fired pizza at Stick and Stone Farm Wednesday 8/30 from 4-7. Plus beer from Buried Acorn Brewing! A portion of the proceeds will be donated to Healthy Food For All, our partner in making CSA shares affordable & accessible to all in our community.

on our plates…

Recipes available on our website here. Send us your favorite recipes here!

CSA Okonomiyaki with Savory Tomato Sauce

by Sara May. DIETARY INFO: vegetarian, contains eggs and gluten (optional)

For the okonomiyaki:

• 1 large zucchini

• 12 ounces cabbage (about half of 1 small cabbage)

• 2 large or 4 small scallions

• 3 eggs

• ¼ cup all-purpose flour (substitute all-purpose gluten-free flour)

• ½ teaspoon kosher salt

• 2-4 tablespoons neutral oil, for cooking

• Toasted sesame seeds and fresh herbs (cilantro & mint are nice here, find lots of herbs in the u-pick gardens), for garnish

For the savory tomato sauce:

• 8 ounces (1 pint) cherry tomatoes, halved

• 1 tablespoon soy sauce (substitute tamari for a gluten-free version)

• 1 tablespoon mirin

• 1 teaspoon toasted sesame oil

DIRECTIONS:

1. Using the large holes of a box grater, grate zucchini. Place grated zucchini in a strainer set over a large bowl. Sprinkle a pinch of salt over shredded zucchini and toss to combine. Allow zucchini to drain while you prep the rest of the vegetables.

2. Thinly slice the cabbage and the scallions. In a large bowl, whisk together eggs, flour and ½ teaspoon salt. 

3. Roll up shredded zucchini in a clean kitchen towel and wring thoroughly over the sink. Try to get as much moisture out of the zucchini as possible, so really use your muscles here! Place drained & squeezed zucchini, shredded cabbage and scallions in the bowl with the flour/egg mixture and toss to thoroughly combine.

4. Prepare the savory tomato sauce: combine halved tomatoes and remaining ingredients in a small saucepan. Bring mixture to a boil and immediately reduce heat to a simmer. Simmer for 10-15 minutes, stirring frequently, until tomatoes have burst and mixture is thickened slightly. Set aside while you cook your pancakes.

5. To cook pancakes: in a large skillet, heat 2 tablespoons neutral oil until just shimmering. For traditional plate-sized okonomiyaki, divide vegetable mixture in half. For easier-to-flip “silver dollar” okonomiyaki, divide mixture into quarters. 

6. Press either half or a quarter of the vegetable mixture into the oil, making a flat, even pancake. Cook until browned and crispy on the bottom, then flip and cook until the other side is equally browned. Working in batches, cook the rest of the vegetable batter.

7. To serve, top with a dollop of savory tomato sauce and garnish with toasted sesame seeds and fresh herbs.

More in-season inspiration…

• Perilla is super versatile! Add it to salads, use it as a wrap, or use it as an herb.

• Sweet peppers: Tricolor Sweet Pepper Relish

• Sweet peppers, garlic, upick parsley: Roasted Sweet Pepper Focaccia Bread

• Sweet peppers, garlic, beans: Braised Green Beans & Roasted Red Peppers

• Beans, tomato, garlic, upick parsley: Grilled Summer Salad with Tonnato Verde

• Beans, upick herbs: Lemon Herb Pasta Salad with Green Beans

• Summer squash, sweet peppers, garlic, u-pick herbs (and onions & eggplant if you have some from last week): Ratatouille

• Cucumbers: Sesame Cucumber Salad

• Cucumbers, cherry tomatoes: Cucumber Tomato Salad

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!

• Pick what you’ll use, but be mindful of those that follow you

• Weed as you go if you feel so moved :)

• Please check out the maps linked below if you’re unsure where to pick!

AT STICK AND STONE FARM (see map)

Abundant parsley, thai basil, basil and perilla, and some cherry tomatoes in the creekside garden. In the roadside garden, find flowers, tomatillos, ground cherries, okra and hot peppers. Herbs and flowers in the perennial garden too!

AT THE YOUTH FARM PROJECT (see map)

The main garden is full of flowers, basil, parsley, cutting celery, hot peppers, ground cherries, fun greens, okra and tomatoes too!