Summer CSA beings this week! We’re excited to share the harvest with you now, and through the coming months. thanks for choosing us to be your farmers!

Please note: receiving the newsletter is not indicative of current membership, if you are unsure if you have joined this season check your email for previous confirmations, or email Molly to ask.

Reminder of pickup times and locations:

Wednesday 3-7 at Stick and Stone (1605 Trumansburg Rd)

Thursday 3-7 at Press Bay Alley (116 W Green St)

Friday 4-6 at Salt Point Brewing (6 Louise Bement Ln)

Saturday 10-1 at the Youth Farm (23 Nelson Rd)

If you’re picking up a boxed share on Thursday and still need your pickup details, click below:

this week’s Remembrance cheese

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

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.

Pesto!

This week we’re kicking the season off with ingredients for a classic basil pesto, but this recipe is flexible - keep it handy and try different greens & herbs, different nuts and seeds, and reinvent through the seasons with seasonal greens and herbs!

• 1/4 cup nuts (pine nuts, walnuts, cashews - you choose!)*

• 1 cup greens or herbs (basil, kale, parsley, cilantro, arugula or a mix!)

•  2 cloves garlic or garlic scapes (more or less to your level of garlic love, you could even make an all garlic scape pesto!)

• Juice and zest of 1/2 lemon

• 1/2 teaspoon salt

• 1/4 to 1/2 cup olive oil (for desired consistency)

• 1/4 cup grated Parmesan cheese or nutritional yeast (optional)

Combine the greens, nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the cheese.

*try soaking nuts in water for 1 hr for creamy pesto. drain water off before combining

Beet Pate

an adaptation of Georgian beet pkhali and a favorite in Molly’s house!

3-4 large beets
1 C walnuts
2-3 cloves garlic or garlic scapes
half bunch cilantro or parsley
extra virgin olive oil - 1 tbsp if you're modest, but if you've got the good stuff it'll only add to the flavor.
salt and pepper to taste
optional: scoop of yogurt (or even better, goat cheese) to make it creamy

PREPARATION
1. rub the beets in a small amount of olive oil, wrap up in foil, and roast them until they're easily poked by a fork, about 40 min. Usually I do about 400 but the beauty of roasting veggies is that you can experiment! You can throw in the garlic if you like it roasted! Maybe just 10-15 min.
2. Lightly toast the walnuts
3. Let the roasted beets cool. Peel them and cut ends, and cut beets into chunks
4. Put everything in a food processor! You can add the olive oil slowly so it helps coat everything. process! Eat with crackers, or honestly just with a spoon while you hover over your food processor.

More in-season inspiration…

• Carrots: Carrots with Ginger, Carrot Cake Granola by Sara May, pasta salad with roasted carrots and sunflower seed dressing

• Radishes: Garlic Roasted Radishes, Fancy Radish Toast, Butter dipped Radishes with Thyme

• Chard: Green Socca, Swiss Chard pancakes, Swiss Chard-Tahini Dip, Garlicky Swiss Chard Pizza with Ricotta, Chard Dolmas

• Beets, salad greens: Spring Greens with Beets & Goat Cheese (try subbing Remembrance feta for goat cheese here!)

• Beets, carrots, onions: Farmer John’s Beet Carrot Burgers

• Garlic Scapes can fit in wherever you’d use garlic cloves! Or, garlic lovers can try grilling them up and eating them all on their own with a dipping sauce.

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

the elderflower hedge is blooming beautifully (behind the high tunnels behind the barn). As usual perennial herbs reliably start us off; things like oregano, garlic chives, thyme, etc. The rest of the gardens are planted, but aren’t ready to pick in yet, we’ll keep you posted :)

AT THREE SWALLOWS (formerly Youth Farm) & PRESS BAY COURT

Plants in the ground, stay tuned!