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$$PLAIN_TEXT_PREVIEW$$
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14 more weeks of veggies to be shared (including this week), we hope you enjoy!
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this week’s veggiessalad greens - remembrance cucumbers - remembrance & stick and stone tomatoes - remembrance & stick and stone summer squash - stick and stone green beans - stick and stone basil - stick and stone garlic - stick and stone
ROTATING sweet peppers - remembrance sweet corn - remembrance musk melon - remembrance herbs - cilantro, parsley, dill - remembrance shishito peppers - stick and stone lettuce - stick and stone cabbage - stick and stone
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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 bowlYellow Peaches - Beckens, Sodus White Nectarines - Bittner Singer Orchard, Appleton Yellow Donut Peaches - Bittner Singer Orchard, Appleton
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this week’s Remembrance cheeseHalloumi - a salty, squeaky cheese, unique among most for its ability to be fried, baked, or grilled to a golden exterior without melting or choose - Feta - the crumbly salty classic - ltd availability, FCFS
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bulk offeringsFOR PICKUP THIS WEEK
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PEACHES if you pre-ordered last week
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PRE-ORDER FOR PICKUP NEXT WEEK
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PEACHES - pickup NEXT WEEK, 8/20-8/23
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WHITE NECTARINES - pickup NEXT WEEK, 8/20-8/23
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PASTURE RAISED CHICKEN - Four Leaf Farm, Ithaca - for pickup NEXT WEEK, 8/20 at Stick and Stone Farm - NEW! Now offering breasts, thighs, drumsticks, party wings and whole chickens
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updates & reminders from the farm…
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YOGA FUNDRAISER AT STEWART PARK - TONIGHT! TUES 8/12 at 6PM - BENEFITTING SUBSIDIZED CSA SHARESIt may be steamy, but hey, we’ve got shade and a lakeside breeze! Lara Green, Full Plate member and yoga teacher extraordinaire, is offering an outdoor yoga class at Stewart Park on Tuesday August 12th at 6pm. Register online here, or just show up :) Continuing on her theme of healthy and nourishing food for all, 100 % proceeds from the class will go to the Full Plate Farm Collective’s subsidized CSA program. The program offers folks in our community sustained, reliable access to fresh, local, organic produce, connection to community, connection to the farms, and more. More love. More mutual support. More tasty local food. — thank you, Lara!! Hope to see many of you there. PAYMENT PLANNERS, PAYMENTS ARE DUE 8/15All 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.
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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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Pesto Pasta With Corn and Green Beans
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For the Pasta Salt and black pepper 2 tablespoons unsalted butter 2 cups corn kernels (from about 3 ears corn) 1 pound linguine or spaghetti 1 pound green beans, cut in 2-inch pieces
For the Pesto 2 cups basil leaves ½ cup parsley leaves 3 garlic cloves, grated ¾ cup extra-virgin olive oil ½ cup grated Parmesan, plus more for serving ½ cup grated pecorino, plus more for serving Salt and black pepper
PREPARATION Bring a large pot of well-salted water to a boil. Make the pesto: Put basil, parsley, garlic and olive oil in the bowl of a food processor and blend until smooth. Stir in the grated cheese, and season well with salt and pepper. Transfer to a small bowl. Start the pasta: Melt butter in a wide skillet over medium-high heat. Add corn kernels, season with salt and pepper, and cook, stirring for 2 to 3 minutes. Set skillet aside. Add pasta to the boiling pot of water and simmer briskly. When pasta is nearly done, add green beans and simmer for 2 minutes. (If preferred, cook beans in a separate pot.) Reserve 1 cup of pasta water. Drain pasta and beans in a colander, then add to the skillet with the corn. Add half of the pesto and toss well. Add a splash of pasta water and more pesto to taste, and toss to coat well. Transfer to a serving dish or individual bowls and serve immediately. For serving, mix more of the two types of grated cheese together and pass at the table.
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Cuke season continues, here’s more ideas…
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More in-season inspiration…
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Summer Squash: Herbed Summer Squash and Potato Torte Tomatoes, herbs: Tomato Tart or try tomato pie, recommended by a member! Tomatoes, peppers, cukes: Gazpacho Beans, peppers, garlic: Braised Green Beans and roasted red pepper Cabbage, summer squash, herbs: Unstuffed Cabbage with Chickpeas, Zucchini, Swiss Chard and Bulgur
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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! Creekside Garden: abundant basil and flowers Roadside Garden: a few hot peppers and tomatillos too, there may even be a handful of cherry tomatoes ready for you. AT THREE SWALLOWS (formerly Youth Farm) Basil, shiso, okra and flowers are ready for the picking! PRESS BAY COURT here too… basil and flowers :)
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