The sun is back! After what seemed like months of endless rain (actually it was only a few weeks, but still...), it's amazing how a few sunny days change the feeling of the farm. The plants, animals, and humans are all feeling better as we head into the peak harvest season. Tomatoes and peppers are ripening, onions are ready to be pulled and cured for long-term storage, carrots and beets are sizing up... we are really starting to feel the abundance. We had four new calves over the last month or so, and now our whole herd of 7 cows is milking. It has been so gratifying to see the dairy finally in full operation after working so hard to get it started over the last few years, and the response from dairy CSA members has been wonderful.

The rains slowed us down for a while, and it was hard to get planting and cultivating done on time, but on the whole most crops look really good. We've hardly had to irrigate at all this summer! With a nice sunny week ahead of us we are catching up, and now we can start preparing for the fall and winter seasons.

-Nathaniel, Remembrance Farm

this week’s Full Plate veggies

• salad greens - remembrance

• broccoli - remembrance

• cucumbers - remembrance & stick and stone

• tomatoes - remembrance & stick and stone

• lettuce - stick and stone

• shallots - stick and stone

• garlic - stick and stone

• potatoes - hill side farm

• rosemary - high ground garden

ROTATING —————————————

• sweet peppers - remembrance

• eggplant - 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

Fruit Bowl this week

• melons - organic. rolling acres organics, interlaken

• peaches - organically grown. jackman vineyard, ithaca

this week’s Remembrance cheese

• Buttermilk Blue - crumble on a salad, eat alongside fresh fruit and/or on a salty cracker (Jen, our cheesemaker, recommends this oat cracker recipe, a favorite from her restaurant days)

preorder

CERTIFIED ORGANIC BLUEBERRIES - $25/5 lb clamshell - Grindstone Farm - pickup this week - weds & thurs pickup only for bulk this week

APRICOTS - $22/10 lb peck - Bittner Singer Orchard - pickup this week - weds & thurs pickup only for bulk this week

updates from the farm & friends…

IF YOU FIND YOURSELF SWITCHEROO-ING WEEKLY…

Let us know if you would like your name permanently changed to a different pickup, just email Molly and she’ll take care of it. As always, occasional switcheroos are ok, it’s just helpful for us to know where you will be most often!

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.

Gazpacho

• 1 medium cucumber, chopped

• 2 pounds ripe tomatoes, chopped

• 1 sweet pepper, stemmed and seeded

• 1/2 shallot or onion, rinsed

• 2 garlic cloves

• 3 tablespoons sherry vinegar or red wine vinegar

• ½ cup extra virgin olive oil, plus more for drizzling

• 1¼ teaspoon sea salt

• ¼ teaspoon freshly ground black pepper

• Cherry tomatoes and fresh herbs (u-pick), for garnish

• Optional: 2 slices stale bread to make it creamy

PREPARATION

Add the cucumber, tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, pepper and bread (if using) to a blender. Blend until smooth. Season to taste and chill for 1-2 hours. Serve cold.

Optional garnishes: diced cucumber, fresh herbs, drizzles of olive oil, halved cherry tomatoes and freshly ground black pepper.

MAKE IT A REAL SPANISH MEAL:

Use your shallots and potatoes to make a Spanish Tortilla to serve alongside

Rosemary Roasted Potatoes

• 2 pounds potatoes

• 1/8 cup good olive oil

• 3/4 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon minced garlic (~2 cloves)

• 1-2 sprigs fresh rosemary, stem removed (chop if you prefer)

PREPARATION

1. Preheat the oven to 400 degrees F.

2. Cut the potatoes in half, quarters or wedges and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

3. Remove the potatoes from the oven, season to taste, and serve.

More in-season inspiration…

Make Baba Ganoush - an eggplant favorite! The recipe will also make use of garlic and parsley (u-pick). And sliced sweet peppers or cucumbers are great for dipping.

Veggie sandwiches are the taste of summertime! Throw on sliced tomatoes, cucumbers and shallots or onions. Layer it up with lettuce and your favorite spreads and enjoy. Even better if you have a loaf of Wide Awake Bread to serve it on ;)

Broccoli, sweet peppers, garlic and shallots make a great base for a stir fry. Hot peppers from the u-pick or the mushrooms from the Double E side dish CSA are also great additions.

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

Behind the barn: Flowers, flowers and more flowers!! Oh, an also dill, cilantro, ground cherries, tomatillos, and hot peppers.

Roadside garden: What are the fun greens, you ask? Things like Molokhia, chrysanthemum, amaranth, perpetual spinach; most of the fun greens are best cooked, but each one is unique. Just beside them find parsley, cutting celery, and thai basil. And cherry tomatoes, okra, even sunflowers too!

Perennial garden: all the herbs! Mint, chives, hyssop, savory and many more.

AT THE YOUTH FARM PROJECT

Cherry tomatoes, tomatillos, okra and green hot peppers galore. Flowers, fun greens (see above), and herbs like parsley and cutting celery are ready!

Oregano, bee balm, hyssop, anise hyssop, mint, sage and such continue in front of the big greenhouse.

AT PRESS BAY COURT (open to public)

The time for cherry tomatoes, greens and flowers is here