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Want to eat delicious food and support a great cause all at the same time?! All sorts of (fun)draisers are on the horizon! This week VanNoble Farm is offering a pop-up Grassroots Weekend BBQ TO-GO with 10% of proceeds supporting our Subsidized CSA program. And in just a couple of weeks we’re excited to have Hazelnut Kitchen and Open Spaces return to the farm for our July Farm to Food Truck Fundraiser. More details below or on our website here.
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this week’s veggiessalad greens - remembrance lettuce - remembrance swiss chard - stick and stone cabbage - stick and stone kohlrabi - stick and stone summer squash - stick and stone fresh garlic (not cured - keep refrigerated) - stick and stone scallions - stick and stone
ROTATING
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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
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this week’s fruit bowlSweet Cherries - Bittner Singer Orchard, Appleton Apricots - Bittner Singer Orchard, Appleton Organic Blueberries - Wolftree Farm, Hector
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this week’s Remembrance cheeseFontina - buttery, creamy and mild or choose - Feta - the crumbly salty classic - ltd availability, FCFS
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bulk offeringsFOR PICKUP THIS WEEK
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SWEET CHERRIES if you pre-ordered last week *If you missed out on ordering for this week, never fear! We plan to have more coming week after next, 7/30-8/2: here is the sweet cherry order form to reserve yours now :)
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PRE-ORDER FOR PICKUP NEXT WEEK
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APRICOTS - pickup NEXT WEEK, 7/23-7/26
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MAPLE SYRUP - pickup NEXT WEEK, 7/23-7/26 - From TenKate Hill Organic Maple Syrup!
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updates & reminders from the farm…
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PAYMENT PLANNERS, FIRST PAYMENTS ARE DUE 7/15All 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. VAN NOBLE FARM BAR ANGUS BBQ FUNDRAISER 7/16-7/19Grassroots Weekend BBQ TO-GO @ Barangus! - 10% of your purchases at this event will support the Full Plate Farm Collective Subsidized CSA Fund! You can help to cover the cost of fresh produce for a family for an entire season-- simply come enjoy some barbecue. Open Daily July 16 - 19: 11am until SOLD-OUT at 2012 NYS Rt 96, Trumansburg HAZELNUT AND OPEN SPACES AT STICK AND STONE 7/30Mark your calendars for the next Farm to Food Truck Fundraiser! Tburg’s beloved Hazelnut Kitchen will be serving up a sure-to-be delicious menu and Open Spaces will have assorted beverages both sober and boozy—cider, beer, mocktails and more! A portion of the evening’s proceeds will support our Subsidized CSA fund, making sustained access to fresh produce possible for many folks in our community.
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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.
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1/2 pound noodles - any long, thin pasta will do. Vermicelli or thin rice noodles are great options 1 medium red bell 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 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. 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. 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.
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More in-season inspiration…
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Carrots, carrot tops, basil, kohlrabi, garlic: Carrot Top Pesto & Kohlrabi Salad Cukes, garlic, dill, Remembrance yogurt: Tzatziki (or try Tzatziki potato salad) Cukes, dill, upick herbs: Cucumber-Ricotta Sandwiches Scallion tip: keep them in a cup of water on your counter (just refresh the water every day or two), as you trim the greens back for use, they’ll regrow! Scallions: Scallion Pancakes Chard, scallions: Green Shakshuka Kohlrabi: Kohlrabi Slaw Summer squash: Grilled Summer Squash with Hot Honey & Ricotta Summer Squash, carrots, garlic, upick herbs: Roasted Veggie Flatbread from member, Emma Frisch (tip: sub in carrots for beets and add a little garlic to make use of this week’s veggies :)
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U-Pick Gardensopen 7 days/week during daylight hours for all Full Plate vegetable share members. upick rules: not open to the public. no dogs. no picking in tunnels or big fields. please stay off farm equipment and do not block farm roads. kiddos should be supervised. take what you’ll use, but be mindful of those who come after you. see u-pick details & maps here!
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AT STICK AND STONE FARM Reminder: No picking in the high tunnels or outside of the designated upick fields. Perennial Garden: herbs continue! Think oregano, garlic chives, thyme, etc. Creekside Garden: Basil is ready for picking and some flowers too! Roadside Garden: a smattering of snow peas and snap peas are *just* starting AT THREE SWALLOWS (formerly Youth Farm) Basil is looking nice and the first flowers are ready too! PRESS BAY COURT you guessed it… there’s a bit of basil and flowers :)
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