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$$PLAIN_TEXT_PREVIEW$$
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The fields and tunnels are looking lush. A steady stream of cukes + zukes and greens + herbs continue to flow into the barns. The beginnings of mid-summer crops are starting to hit the share—fresh garlic and onions!—with more summer favorites soon behind them. The pepper and tomato plants are loaded with green fruit and we eagerly await their ripening over the coming weeks alongside other summer delicacies. Looking forward to sharing the harvest! |
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this week’s veggiessalad greens* - remembrance carrots w/ carrot greens - remembrance cucumbers - stick and stone and remembrance summer squash - stick and stone lettuce - stick and stone frisee - variety: curlesi - stick and stone fresh onions* - variety: red long of tropea - stick and stone fresh garlic* - stick and stone
ROTATING ————————————— *fresh garlic and onions must be refrigerated, not intended for long term storage
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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 btwn field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
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this week’s fruit bowlBlueberries - organically grown at Hale & Hearty Farm, Brooktondale Dark Sweet Cherries - Bittner Singer Orchard, Appleton White Sweet Cherries - Bittner Singer Orchard, Appleton
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this week’s Remembrance cheeseFontina - buttery, creamy and mild or, choose Feta - the crumbly salty classic - first come first served
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SWEET CHERRIES - from Bittner Singer Orchard - pickup THIS WEEK, 7/10-7/13
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updates from the farm & friends…
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PAYMENT PLANNERS, PAYMENTS DUE 7/15All payments are $125 ($62 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. Tip: Set up Auto Pay: send 3 post-dated checks (for 7/15, 8/15 or 9/15) now RETURN JARS AND BOXESDairy jars! Waxed boxes! Quarts, pints, flats, etc. Please return them all as you finish each week’s share. Thank you! RECIPES AND MEAL PLANS TO MATCH YOUR CSA - PLUS A SPECIAL OFFER FOR FULL PLATE MEMBERS!
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Exciting news from Emma Frisch, a Full Plate member of 14 years, chef and busy mamma! Emma just launched Time For Dins, a newsletter + digital meal planning tool to help lessen the constant dinner struggle, and help others prepare healthy, delicious, affordable meals with less stress and food waste. Free subscribers receive a free meal plan and new recipes every week; paid subscribers receive a seasonal meal plan every month with recipes, shopping lists, prep lists, and more. |
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Emma is offering 20% off paid subscriptions for Full Plate Members until July 31st - that's $4.76.mo (redeem here). From July - September, paid subscribers will also receive 20% off at GreenStar Food Coop on their Instacart shopping lists (which Emma loads for you) or in-store (for coop members). If you’re ready to start cooking with Emma, subscribe to Time For Dins!
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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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INGREDIENTS 1 medium (about 7-8 ounces) zucchini or summer squash ½ teaspoon kosher salt, divided ¾ cup all-purpose flour ¼ cup whole wheat flour 1 ½ teaspoons baking powder 1 teaspoon cinnamon 1 tablespoon light brown sugar 1 cup plain Remembrance yogurt
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3 tablespoons vegetable oil 1 large egg ½ cup chopped walnuts, divided Fresh mint, for garnish (optional but delightful!) Butter, maple syrup and powdered sugar, for serving (optional but highly recommended!)
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Sauteed Frisee with Balsamic Butter
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1 tablespoon extra-virgin olive oil 1 large head endive or frisee, trimmed, quartered vertically Fine sea salt 2 tablespoons good-quality balsamic vinegar 3 tablespoons unsalted butter, in small pieces Pinch of sugar (optional) Coarsely ground black pepper 3 tablespoons fresh marjoram or oregano (upick) leaves
PREPARATION Heat oil in a heavy skillet. Add endive quarters, cut side down, and sear on medium-high heat for just a minute per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste. Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper. Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Remaining balsamic butter can be refrigerated for future use.
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More in-season inspiration…
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Add a bit of parsley, basil and/or dill to your salad for added flavor Broccoli, garlic: Broccoli Pizza Cucumber, onion, dill, yogurt: Chilled Beet & Cucumber Soup Carrots, fennel: Carrots & Fennel Braised with Orange Zest & Honey Summer squash, onion: Roasted Zucchini, Black Bean & Goat Cheese Enchiladas Summer squash, garlic, u-pick herbs: Squash Gratin with Salsa Verde & Gruyere Summer Squash, carrots, garlic, upick herbs: Roasted Veggie Flatbread from Emma Frisch (tip: sub in carrots for beets and add a little garlic to make use of this week’s veggies :)
Want more inspiration? Recent newsletters and newsletters from similar weeks in past seasons are a great resource: Find past newsletters here! And that’s not all, check out the Recipes page on our website here for even more inspo :)
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U-Pick Gardensopen 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!
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AT STICK AND STONE FARM Behind the barn cutting flowers are starting to bloom and perilla and epazote are looking nice! Oregano, mint, chives, sage and more perennial herbs still rolling in the perennial beds For those asking… Unfortunately pesky critters continue to go after the peas, we sadly don’t expect them to set much if any fruit this year AT THE YOUTH FARM PROJECT Perennial herbs continue in front of the greenhouse. If you explore the main field—atop the hill across the street from the barn—you may find the first bits of basil and maybe even a handful of cutting flowers. More abundance coming soon! AT PRESS BAY COURT Growing steadily but not ready yet… coming soon!
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