this week’s veggies

• salad greens* - remembrance

• carrots w/ carrot greens - remembrance

• cucumbers - remembrance

• basil - stick and stone and remembrance

• summer squash - stick and stone

• curly kale - stick and stone

• lettuce - stick and stone

• scallions - stick and stone

ROTATING —————————————

• napa cabbage - remembrance

• radishes w/ greens - remembrance

• broccoli - remembrance

• garlic scapes - stick and stone

• fennel - stick and stone

this week’s fruit bowl

• tart cherries - variety: Erdi Jubieum - bittner singer orchard

• sweet cherries - variety: Summit - bittner singer orchard

Reminder: No fruit next week, 7/3-7/6 — our annual break week!

this week’s Remembrance cheese

• Black Pepper Hap - Coated in blackpepper and flavored with garlic. It gets even better if you let it sit out at room temperature for one hour prior to partaking or try heating it up and eating with crackers for an especially indulgent treat

• or, choose Feta - the crumbly salty classic - first come first served

preorder and pickup

nothing this week :)

updates from the farm & friends…

SIDE DISH CSAs: Double E Shiitakes start this week!

YES, THERE IS CSA NEXT WEEK, 7/3-7/6

• Fruit Bowl will be on break; veggies, dairy and mushrooms are on!

• All Free Choice pickups are on as usual. Home box deliveries and neighborhood box pickups are on as usual for Thursday 7/4 too

• All boxed shares at local businesses will be delivered on Friday 7/5

• Heading out of town? Gift the share to a friend, or know that the default for uncollected produce at free choice pickups is donation to folks who need it. Or, let us know by Monday 7/1 at the latest if you’d like to hold your share or donate a boxed share.

RECIPES AND MEAL PLANS TO MATCH YOUR CSA - PLUS A SPECIAL OFFER FOR FULL PLATE MEMBERS!

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. 

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!

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, all the ways

this recipe is flexible - try different greens & herbs, different nuts and seeds, and reinvent through the seasons with seasonal greens and u-pick 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 garlic scapes or 2 cloves garlic (more or less to your level of garlic love)

• 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

Carrot Cake Bites

a custom Full Plate Recipe by Sara May: "Not sweet enough to be called cookies but not austere enough to be considered health food, these bites make for a very satisfying snack”

INGREDIENTS:

• ¾ cup (75 grams) raw pecans or pumpkin seeds, roughly chopped

• 2 sticks (16 tablespoons/227 grams) unsalted butter

• ¾ cup (105 grams) oat flour or all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• ½ teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground cardamom

• ¼ teaspoon ground allspice

• 2 large eggs + 1 egg yolk

• 2 teaspoons vanilla extract

• 6 tablespoons (75 grams) brown sugar

• 1 ½ cups (150 grams) old fashioned oats (NOT instant or quick-cooking)

• ¾ cup (120 grams) raisins

• ¾ cup (75 grams) finely shredded carrots

DIRECTIONS:

The steps for this recipe aren’t too tricky, but they are a little long for the newsletter…

CLICK HERE FOR THE FULL RECIPE

More in-season inspiration…

• Summer Squash, upick mint: Summer Squash Pasta with chard-mint pesto by member, Emma Frisch

• Summer squash: Grilled Summer Squash with Hot Honey & Ricotta

• 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!

• Kale, scallions: Green Shakshuka

• Kale, Scallions, Garlic Scapes: Burnt Green Onion Dip with Curly Kale

• Carrot tops: carrot top pesto

• Carrots, herbs: Roasted Carrots with Zaatar, Olives, and Feta

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. see more u-pick info and maps!

AT STICK AND STONE FARM

Oregano, mint, chives, sage and more perennial herbs still rolling. Aaand the first cutting flowers are starting to appear behind the barn too :)

AT THE YOUTH FARM PROJECT

Perennial herbs continue in front of the greenhouse—more coming soon!

AT PRESS BAY COURT

Growing steadily but not ready yet… and Rabbits! Rabbits ate all the flower starts! So once again the some of the beds are newly planted… coming soon.