Summer favorites, coming right up!

this week’s Remembrance cheese

• Baby Bear - a Camembert style cheese

• or choose - Feta - the crumbly salty classic - ltd availability, FCFS

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.

NYT Vegetarian Spring Rolls With Kohlrabi

• 1¾ ounces thin rice sticks

• 6 ounces marinated tofu, cut in dominoes ½ inch wide by ¼ inch thick

• 1 medium carrot, shredded

• ½ pound kohlrabi, peeled and shredded (make sure to remove fibrous layer just under the skin before shredding)

• Salt to taste

• 1 tablespoon ginger, cut in julienne

• 1 tablespoon seasoned rice vinegar

• ¼ cup roughly chopped cilantro, plus 14 sprigs

• 2 tablespoons slivered Thai basil or mint leaves, plus 7 to 14 leaves

• 7 8½-inch rice flour spring roll wrappers

PREPARATION

1. Place the rice sticks in a large bowl and cover with boiling water. Soak for 20 minutes, or until the noodles are pliable, and drain. Transfer the noodles to another bowl. Using kitchen scissors, cut the noodles in half, into roughly 6-inch lengths. Leave the warm water in the bowl for softening the wrappers.

2. Meanwhile, toss the shredded kohlrabi with salt to taste and let sit in a colander placed in the sink for 20 to 30 minutes. Squeeze out excess liquid and toss with the carrot, ginger, chopped cilantro and slivered Thai basil or mint.

3. One at a time, place a rice flour wrapper in the bowl of warm water until just softened. Remove from the water and drain briefly on a kitchen towel. Place the softened wrapper on your work surface and put a line of tofu slices in the middle of the wrapper, slightly nearer the edge closest to you, leaving a 1½-inch margin on the sides. Place a small handful of noodles over the tofu, then place a handful of the shredded vegetable mixture over the noodles. Lay a couple of sprigs of cilantro and a Thai basil leaf or a couple of mint leaves on top. Fold the sides of the wrapper over the filling, then roll up tightly. Arrange on a plate and refrigerate until ready to serve.

Cold Sesame Noodle Salad

• 1/2 pound noodles - any long, thin pasta will do. Vermicelli or thin rice noodles are great options

• 1 medium red sweet pepper, cored and thinly sliced

• 1/3 cup shredded or thinly sliced carrots

• 1/3 cup shredded or thinly sliced cucumber and/or kohlrabi

• 1/2 cup shredded cabbage

• 1 pinch Sesame seeds

  For the dressing:

• 2 tablespoons tahini

• Tablespoon olive oil

• 1 teaspoon honey

• 1 tablespoon sesame oil

• 2 teaspoons rice wine vinegar

• 1 clove garlic, finely grated

• 1/2 teaspoon finely grated ginger

Directions

1. Cook the noodles in salted water according to the package instructions. Drain and rinse well under cold water. Add a drizzle of sesame oil and toss, to keep them from sticking.

2. While the pasta cooks, assemble the dressing. In a large bowl, whisk the tahini, honey, sesame oil, vinegar, garlic, and ginger together until smooth; season with salt and pepper.

3. Add the cold noodles, pepper, carrots, and cabbage to the bowl of dressing. Top with sesame seeds before serving. Dressed salad will keep well covered, in the refrigerator, for 4 days.

More in-season inspiration…

• Summer Squash, upick mint: Summer Squash Pasta with chard-mint pesto by member, Emma Frisch

• Carrot tops: carrot top pesto

• Summer Squash: Lemony Summer Squash Orecchiette

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

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

• Carrots, carrot tops, basil, kohlrabi, garlic: Carrot Top Pesto & Kohlrabi Salad

• Cukes, garlic, Remembrance yogurt: Tzatziki (or try Tzatziki potato salad)

• Cukes, upick herbs: Cucumber-Ricotta Sandwiches

• Swiss Chard/Beet Greens: Chard Dolmas or Chard Pancakes

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. see u-pick details & maps!

AT STICK AND STONE FARM

Perennial garden: herbs like oregano, mint, etc. continue.

In the roadside garden: snow (thin and almost transluscent pods) and snap peas (fatter pods) are going, the flowers continue to bloom and there may still be some red/pink currants too.

In the creekside garden: there are more flowers ! The first bits of basil are nestled beneath the tomato plants and, like the flowers, snipping off a sprig or two helps the plant bush our for more abundance later on.

AT THREE SWALLOWS (formerly Youth Farm)

Perennial herbs like sage, oregano, lavender, thyme, continue in front of the high tunnel on the barn side of the road.

PRESS BAY COURT is planted and growing!