this week’s veggies

• lettuce - remembrance

• salad greens - remembrance

• carrots - remembrance

• cooking greens - rotating kale and chard - stick and stone

• mixed beets - golden, candystripe, red - stick and stone & remembrance

• scallions - stick and stone

• watermelon radishes - stick and stone

• asparagus - grindstone farm

• tarragon - high ground gardens

fruit bowl begins next week

• looking forward to feeding you soon! First shares 6/14-6/17

this week’s Remembrance cheese

• feta - the classic! salty, delicious and versatile—salads, tacos, you name it!

preorder and pickup

nothing just yet, more food coming soon!

updates & reminders from the farm…

SHARES BEGINNING THIS WEEK…

full plate veggies, remembrance dairy, wide awake and snow farm creamery

PAYMENT PLANNERS, FIRST PAYMENTS DUE 6/15

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.

RETURN YOUR BOXES, JARS, ETC

Please remember to save and return your reusable packaging to your pickup site weekly! This means waxed veggie boxes, blue fiber pints & quarts and/or (clean!) glass yogurt and milk jars. Thank you!

DON’T FORGET YOUR BAGS

Free Choice pickup members will want some bags for loose greens, some bags for everything else!

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.

Green Socca by Sara May

INGREDIENTS:

• 1 cup (240 grams) lukewarm water

•  2 loosely packed cups (60 grams) leafy cooking greens, such as kale, spinach, collards or swiss chard, stems removed & roughly chopped

• 1 cup (90 grams) chickpea flour

• 1 teaspoon kosher salt

• 1⁄2 teaspoon black pepper

• 1⁄4 cup (60 grams) plus 2 tablespoons olive oil, divided

•  1⁄4 cup (30 grams) freshly grated parmesan cheese (optional)

For the salad:

• 4 ounces salad greens

• 1 medium or 2-3 small radishes, very thinly sliced

• 1 tablespoon (14 grams) lemon juice

• 1 tablespoon (13 grams) olive oil

• 2 ounces soft cheese, such as Remembrance Farm’s fromage blanc or feta (optional)

• Flaky sea salt and freshly cracked pepper, to finish

DIRECTIONS

Preheat oven to 450 degrees Fahrenheit with a 12” cast iron or oven-proof skillet inside. Combine water, leafy greens, chickpea flour, salt, pepper and 1⁄4 cup olive oil in the basin of a high-powered blender. Blend until mixture is completely smooth. Allow to sit for at least 10 minutes. (This gives the chickpea flour a chance to properly hydrate.)

When the oven is preheated, carefully remove the hot skillet and drizzle remaining 2 tablespoons olive oil over the surface. Gently pour the green chickpea batter over–it will sizzle as it hits the hot pan! Top with the grated parmesan, if using, and carefully place in the oven.

Bake for 10-12 minutes, or until golden brown on the top and completely set.

While the socca is baking, prepare the salad: gently toss salad greens and radish with lemon juice and olive oil. Crumble soft cheese into the mixture, if using.

When the socca is fully baked, remove from oven and allow to sit for 5 minutes in the skillet. Gently run a spatula around the edges to loosen. Cut socca into wedges and pile the dressed salad on top or on the side. Sprinkle with flaky salt and freshly cracked pepper and serve immediately.

Herb Rub/Dressing

a great recipe to make use of u-pick herbs! These herbs are ready now!

• 2 tbsp fresh oregano (upick)

• 1-2 fresh sage (upick) leaves

• 2 tbsp fresh thyme (upick)

• 2 cloves of garlic

• 1/4 tsp-1tsp of salt (more if using as a rub, less for a salad dressing)

• black pepper to taste

• for dressing add:

• 1/4-1/2c olive oil

• balsamic vinegar to taste

• 2tbsp fresh lemon juice

• 1tsp honey (opt)

for rub: chop & combine ingredients. rub on veggies, chicken etc pre-cooking. for dressing: chop everything, combine everything, shake or vigorously stir and dress those lovely early summer greens! (also good to dress warm green beans later in the season) Later in the season can also add fresh parsley and basil!!

More in-season inspiration…

• carrots & kale: Pasta Salad with Carrots & Sunflower Dressing

• Chard ideas (can easily sub in Kale too!): Swiss Chard pancakes, Swiss Chard-Tahini Dip, Garlicky Swiss Chard Pizza with Ricotta

• Kale: Baked Kale Chips (4 Ways)

• Beets, RF yogurt: Vinegar Roasted Beets with Spring Onions & Yogurt

• Beets: Warm Farro with Mushrooms & Crispy Beets

• Beets & chard: Sheet Pan Bratwurst, Beets & Chard

• Scallions: Scallion Pancakes

• Watermelon Radish: makes great quick pickles for summer picnics!

• Tarragon is the perfect potato salad addition!

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

rhubarb is beginning to size up just behind the barn and elderflower is in bloom behind the two high tunnels behind the barn! Also bachelors button, and perennial herbs like oregano, mint, thyme and more in the perennial garden!

The rest of the Behind the Barn, Roadside and Creekside gardens are planted, but aren’t ready to pick in just yet, we’ll keep you posted :)

AT THE YOUTH FARM PROJECT

perennial herbs like sage, mint, etc. are ready to pick in front of the greenhouse.

The main garden is still a couple of weeks out from picking time, plants are going in the ground as I type.