Anastasia Recipe Picks — Week 16

This week’s recipe comes from Sam Kass, former White House chef and senior food policy advisor and the author of Eat a Little Better ( What I love about this book is that it features a few different variations on a simple dish, and today I will be sharing two delicious ways to serve couscous using the edamame, spinach, carrots, and shallots in our CSA shares. I think these dishes are perfect for the weather we’re having, and I hope you enjoy them!


Couscous Two Ways: with Olives, Spinach, and Slow-Cooked Garlic & with Roasted Carrots and Shallots
From Eat a Little Better by Sam Kass
Pick it up at Kitchen Arts & Letters, or order from

At the White House, couscous frequently saved the day—or at least, the First Family’s dinner. Whenever I was running late and rice wasn’t an option, I’d turn to the whole-wheat variety of this trusty North African staple, essentially a kind of tiny pasta. The whole-grain version is virtually indistinguishable in flavor and texture from its refined counterpart (something I wish I could say about most Italian pasta), and it offers far more fiber. Plus it’s a dream when you’re tight on time. Not only does it take just 10 minutes to prepare, you don’t even have to monitor the pot. Instead, you stir it into boiling stock or water, turn off the heat, and let it hang out. If I’m in a real rush, I’ll just serve it as a side with a drizzle of oil and squeeze of lemon or splash of vinegar. But when I have the time, I like to incorporate vegetables and herbs, so it acts as the centerpiece of a meal.

Step One: Simple Couscous

(Makes a little more than twice as much cooked couscous as dried.)

1. For every 1 1/4 cups of couscous, use 1 1/2 cups liquid (I like to use half water and half low-sodium stock for extra flavor). Bring the liquid to a boil over high heat in a pot with a lid. Stir in the couscous, cover the pot, and take it off the heat. Let it sit until the water’s been absorbed and the couscous is tender, about 10 minutes. Gently fluff with a fork, breaking up any clumps.
2. Use the couscous right away or let it cool. It’s great hot or cold. Once cooled, it keeps in an airtight container in the fridge for up to 5 days.

Pro Tip: Just before serving, try splashing some hot chicken stock on the couscous to keep it moist.

Couscous with Olives, Spinach, and Slow-Cooked Garlic

(Serves 4 to 6.)

1 head of garlic, cloves separated and peeled
1 cup extra-virgin olive oil
3 cups whole-wheat couscous, warm
1 cup shelled edamame beans
4 cups spinach, chopped like you would for a salad
1/2 cup very roughly chopped pitted kalamata olives
2 tablespoons red wine vinegar
Kosher salt

1. Make the garlic: Combine the garlic and oil in a small heavy saucepan and set over very low heat. Let the garlic gently sizzle until smooshably soft and golden in places, about 45 minutes. Store the garlic and oil in the same container in the fridge for up to 2 weeks.
2. Make the dish: Fluff the couscous with a fork and stir in 4 mashed cloves of the cooked garlic and 1/4 cup of the reserved garlic oil, edamame, spinach, olives, vinegar, and salt to taste.

Couscous with Roasted Carrots and Shallots

(Serves 4 to 6.)

6 to 8 medium carrots, peeled and cut into bite-sized pieces
3 medium shallots, sliced into 1/4-inch-thick rounds
1/4 cup extra-virgin olive oil
Kosher salt
3 cups cooked whole-wheat couscous, warm
Handful of coarsely chopped fresh parsley
1 tablespoon apple cider vinegar

1. Preheat the oven to 425°F.
2. Toss the carrots and shallots on a baking sheet with 2 tablespoons of the oil and 1/2 teaspoon of salt. Spread them out in a single layer and roast until golden brown in spots and tender, 20 to 30 minutes.
3. Fluff the couscous with a fork and stir in the carrots, shallots, parsley, and vinegar along with the remaining 2 tablespoons oil and 1 teaspoon salt. Season with more salt and vinegar to taste. Transfer to a serving bowl.

© 2018, Sam Kass.

Week #16 — Note from the Farmer

Dear CSA Member,

We are now into the second week of September. The summer sure did fly by. We have been working hard in the fields, preparing for weekly CSA delivery, weeding, and seeding fall cover crops for the winter. The rain this past summer has sure been challenging for us but, the carrots and potatoes sure didn’t seem to mind it. You will be receiving both of these items in your shares again this week. It looks like the weather will be cooling down by the end of next week. Just in time for soup season. We hope you enjoy this weeks bounty.

This Weeks Marketplace Special- (LAST WEEK)
Seed Oil Special- Purchase ANY seed oil from the online marketplace and receive 10% off when you
use coupon code SEEDOIL
These seed oils are a great addition to any warm fall dish. Or, use them in a health shake or smoothy. What ever you prefer!
They are locally produced in New York State.
Login to your member account to place your order.

There are also lost of other great items available on the marketplace that make great gifts for the coming holiday season.

Fruit Share Recipes: Italian Plum Torte
Mushroom Share Recipes: Garlic Sautéed Shiitake Mushrooms

Brussels sprout Greens: Very similar to collard greens but, taste like a Brussel sprout. The leaves are very tender and require less cook time. These greens taste the best sautéed. Try some recipes below.
Acorn Squash with Greens
Sautéed Brussel Sprout Greens with Bacon & White Beans
Sautéed Brussels Sprouts Greens

Acorn Squash: Can easily be cooked the same as a butternut, or any other hard shelled winter squash. Some fresh local maple syrup drizzled on top really completes this side dish.
Acorn Squash with Greens

Red Cabbage: Red cabbage has always been a family favorite in my house. It pairs wonderful with pork or beef.
Mrs. Mosher’s Sweet Sour Red Cabbage
Top 10 ways with red cabbage

  Edamame Beans:  Rich in fiber, antioxidants and vitamin K. Commonly found in Asian, Japanese cuisine’s.
10-Minute Restaurant-Style Steamed Edamame
Roasted Edamame (YUM!)

Sage- Hang to dry, and use as needed.
Brussel Sprout Greens- in a damp paper towel in the refrigerator.
Acorn Squash- In the refrigerator or in a cool dry place.
Shallots, Cabbage, Edamame Beans, Potatoes, Onions, Carrots- in the crisper drawer.

Eat Me UP!– Potatoes, Onions
Zero Waste!
Freeze: Edamame Beans, Brussel Sprout Greens, Acorn Squash
Dry: Hot Peppers, Sage

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Anastasia Recipe Picks– Week 15

What a week! Judi and Artie are off on their fabulous trip, and our CSA site is temporarily relocating! On the 11th and 18th of this month our pickup will be at the Church of the Holy Trinity on 88th Street between First & Second Aves. The pickup hours will remain the same as usual.

Judi’s shoes will be hard to fill! As I am totally lacking in fancy chef credentials, I’ll be sharing some wonderful recipes from a couple of chefs I admire. This week, a beautiful recipe for salt-crusted potatoes with herbed vinegar, and a recipe for quick-pickled onions. These are variations of some of my favorite dishes to make for dinner parties and potluck gatherings. Hope you enjoy them!



Salt-Crusted Potatoes with Herbed Vinegar
From A Girl and Her Greens by April Bloomfield

(Serves 4 to 6 as a side.)

Here’s a nice, unusual way to cook my old pal the potato. For the typical boiled potatoes, I’d simmer them gently in salty water. For this preparation, the bubbles are furious. In fact, you’re meant to boil the water not just until the potatoes are cooked but until it evaporates altogether. (While I do it, I like to think of a salt lake drying out to become a salt flat.) The salt left behind coats each potato to form a toasty crust that reminds me of a perfect baked potato with an especially salty jacket. Then all you do is spoon on a mixture of vinegar and fresh herbs. Just don’t serve the potatoes in a bowl or stir them, or you’ll lose the crust and the whole dish will get too salty.

2 pounds golf-ball size Yukon Gold potatoes or similar (white potatoes will work here)
3 tablespoons Maldon or another flaky sea salt
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar or sherry vinegar
A five-finger pinch of delicate flat-leaf parsley sprigs (feel free to substitute dill or thyme, or even cilantro)
6 or so large basil leaves
10 or so large mint leaves
Coarsely ground black pepper

Put the potatoes in a medium pot where they’ll fit snugly in one layer and add enough cold water to just barely cover them. Add the salt and bring the water to a boil over high heat. Boil until the potatoes are tender and the water has completely evaporated, giving the pan an occasional shake once the water’s almost all gone, 30 to 40 minutes. Keep cooking, and shaking, until the potatoes are coated with a layer of salt and the bottom of the pot has begun to brown (don’t fret; it’ll scrub off easily later), about 3 minutes more. Take the pot off the heat and let the potatoes cool slightly.

If any potatoes have a very thick layer of salt, gently rub them with a kitchen towel to knock a bit off. Halve the potatoes the long way and arrange them cut sides up on a large platter or plate. Whisk together the oil and vinegar in a small bowl until the mixture looks creamy. Toss the herbs together, coarsely chop them, and stir them into the vinegar mixture. Spoon the mixture over the potatoes, sprinkle on as much pepper as you’d like, and serve straightaway.

© 2015, April Bloomfield.

Pickled Onions
From The Vegetable Butcher by Cara Mangini

(Makes about 2 cups.)

1/3 cup apple cider vinegar or white wine vinegar
1 teaspoon sugar
1/3 cup water
1/4 teaspoon fine sea salt
1 thinly sliced large red onion
Optional: 1 thinly sliced jalapeño, seeds and ribs removed
Optional: 1/8 teaspoon ground cumin

Combine the vinegar, sugar, water, and sea salt in a medium-size saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves. Stir in the thinly sliced large red onion and cook, stirring occasionally, until the onion just begins to soften, about 3 minutes. Transfer the onion slices to a jar and pour the hot cooking liquid over them. Let stand to cool, turning occasionally; cover tightly and refrigerate for up to 1 week.

As a variation, add 1 thinly sliced jalapeño (seeds and ribs removed) along with the onion to the vinegar mixture and/or 1/8 teaspoon ground cumin.

© 2016, Cara Mangini.

Week #15 — Note from the Farmer

Dear CSA Member,

We want to say Thank You to all CSA members who made the trip and were able to join us this past weekend for our annual farm visit. The weather was just beautiful, and we enjoyed seeing everyone. Thank you to Big Top Tent for all the tents, tables and chairs, Paradis to Go for the delicious pulled pork and chili, See and Bee kitchen for the buttermilk rolls. Thank you to the vendors who joined us Heather Ridge Farm, and Lewis Waite Farm. Also, a special thanks to the CSA members who brought such delicious potluck items! Check out our Instagram and Facebook page for some farm visit photos.

This week will feel more, and more like fall. Coming in your shares this week is cabbage, potatoes, carrots, onions, winter squash, and more. You will notice your bags are starting to feel a bit heavier as well head into September. We always like to remind everyone that due to the tremendous amounts of rain we had so far this summer please use or freeze your shares up right away. Items will not hod as long due to the excessive rain we have received.

This Weeks Marketplace Special-
Seed Oil Special- Purchase ANY seed oil from the online marketplace and receive 10% off when you
use coupon code SEEDOIL
These seed oils are a great addition to a warm fall dish. Or, use them in a health shake or smoothy. What ever you prefer!
They are locally produce in New York State.
Login to your member account to place your order.

Honeynut Squash: Should be used up quickly. Again, due to all the rain they will not hold as long as normal. There are many ways you can cook this squash, boiled, baked, sautéed. Anyway you choose it will be delicious! Try these great recipes.
Savory Stuffer Honeynut Squash
Caramelized Onion-Bacon Cranberry Honeynut Squash

Beet Greens: Beets greens are loaded with vitamins and they are delicious. They taste comparable to a spinach. Cut the tops off the beets, wash and they are ready to use.
Sautéed Beet Greens with Garlic and Olive Oil

Dill: Our favorite is Potatoes and Dill! Check out the recipes below.
Parsley-Dill Potatoes
41 Fresh Dill Recipes That Aren’t Just for Pickles

Cabbage: With many health benefits cabbage is a vegetable you can cook to go with almost any meal.
39 Recipes to Make Anyone Love Cabbage

Dill- In a damp paper towel in the fridge.
Cabbage, Beans, Beets, Potatoes, Onions, Carrots- in the crisper drawer.

Eat Me UP!– Potatoes, Onions, Dill
Zero Waste! Freeze, or Can!– Squash, Cabbage, Beans, Beets,
Have questions on how to preserve some these items?
Email the farm

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm


Week #8 — Note from the Farmer

Week #8
Dear CSA Member,

July is a very busy time of year. Tidying up the fields, the spring time crop land tilled and replanted with fall crops such as Kale, Collards, Broccoli and more. The endless cultivation of weeds that do not give up. And, we have been also harvesting for the weekly CSA shares. Amongst all of these things, we are planning our Fall Farm Festival. Please mark your calendars! Saturday, September 1st here on the farm. 145 Garcia Lane, Leeds NY 12451. Bring your family for a great day on the farm. (More information to come) Make a getaway out of it and enjoy the Catskills!
Use this link and plan your trip today.

Pollinator Special- 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!

We are able to get 9 more boxes of pickling cucumbers. Please order ASAP before they are sold out. Each box of cucumbers comes with three bunches of dill. Perfect for making pickles!

Interested in making Pesto to freeze for the winter months?
Order today extra basil for delivery this week.  We have a lot of rain in the forecast and the basil will not hold up to these weather conditions.  Now is the perfect time to get your order of fresh organic basil.  
**Basil will be in your CSA shares this week as well.  
Order today if you are interested.  (limited stock available) 

-Fruit and vegetables available in bulk weekly. Check back often for updates. Local Mushrooms, Local Honey, Maple Syrup, Organic Dry Beans, Organic Sriracha Sauce and more.

Login to your member account to place your order.
Order Deadlines: Mushroom’s Friday by 12pm.
All other marketplace orders Monday by 1pm.

Tag in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

You can find more on our website!

Early Cone Cabbage: A very tender and sweet early cabbage. Can be eaten raw or cooked. Creamy Cone Cabbage And Red Onion Slaw
Grilled Cabbage Wedges with Spicy Lime Dressing

Eggplant: It’s that time of year! How many ways can you make Eggplant? Our favorite is the Italian way! Yum!
BA’s Best Eggplant Parmesan Eggplant Jumbot Crunchy Broiled Eggplant

Swiss Chard: A versatile vegetable. Sauté, add to stir-fries, at raw, stir it into pasta dishes and more. Swiss Chard and Ricotta Pie
7 Ways to Use Swiss Chard

Summer Squash: Can be baked, sautéed, steamed, boiled or even grilled. Chocolate Zucchini Bread A farm Favorite! (You can use any of the summer squash) Grilled Summer Squash Summer Squash Fritters

Mushroom Share – Shiitake: Great for sautéing, soups, stir fries
Skillet Mushrooms and Chard With Barley or Brown Rice

Eat Me UP!- Lettuce, Cucumbers, Scallions, Cabbage

Zero Waste! Freeze, or Can!- Basil, Eggplant, Swiss Chard, Summer Squash
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #8 — What’s in the Bag

1- bunch Basil
1- White ClaraBell Eggplant
1- Tropicana Lettuce
1- bunch Scallions
1- Early Cone Cabbage
1- bunch Rainbow Swiss Chard
4- Summer Squash
1- Silver Slicing Cucumber
4- Sweet Bell Peppers
1- basket Cherry Tomatoes
2- Sweet Banana Peppers
1- Black Bell Eggplant


Shiitake Grown by Bulich Mushroom Farm

Sugar Plums Grown by Fix Brothers Orchard
1 basket White Peaches Grown by Fix Brothers Orchard

Week #7 — Note from the Farmer

Dear CSA Member,

It has been hot and dry this past week. The tomatoes and peppers are sure enjoying this weather. The large tomatoes are still green and we are patiently waiting for them to ripen. Today we are harvesting and hanging all the garlic in the barn. The garlic gets hung in the barn to dry and will be ready for CSA shares this fall. Check out our Garlic Harvest video.

We are just 3 weeks into summer and its time to start thinking about the fall-winter months. We have vegetables, fruit, and herbs available in bulk through the online marketplace. This is a great opportunity to freeze or can your produce for the winter months.

We also have local honey, maple syrup, organic sriracha sauce, organic dry beans and more! Login to your member account to place your order. All marketplace orders will be delivered with your CSA shares. Please order by 1 pm the day before your CSA pickup to guarantee your delivery. Marketplace mushroom ordering deadline is Friday’s 12 pm before your CSA delivery.

Marketplace: One week only & limited supply.
1/2 bushel boxes of pickling cucumbers available. Order 1 box of pickling cucumbers and receive 3 bunches of dill.


Here are some Canning Tips!

Tag in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

This week’s recipes! You can find more on our website!

Red Ace Beets: Beets provide impressive health benefits and are delicious too! Eat them raw, steamed or baked. Don’t forget to use the greens! Raw Beet SaladBeet Chocolate CupcakesEasy Cooked Beets

Oriental Eggplant: This variety of eggplant has a long, round slender shape. You can make any of your favorite eggplant recipes with this variety of eggplant. Crunchy Broiled Eggplant Light (baked not fried) Eggplant Parmesan

Cucumbers: If you like canning and preserving try these pickle recipes.
Forever Crisp Dill Pickles Grams Bread and Butter Pickles

Mushroom Share – Crimini: Similar to a white button but have a lot more flavor. Great for sautéing, grilling or even stuffing.
Sauteed Crimini Mushrooms

Storage Tips:
Eat Me UP!- Lettuces, Dill

Zero Waste! You can freeze, can, or dry me! – Spinach, Summer Squash, Eggplant, Beets, Cucumbers How to Blanch Before You Freeze

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #7 — What’s in the Bag

1- bunch Spinach
4- Summer Squash
1- bunch Dill
2-Oriental Eggplant
1-Tropicana Lettuce
1- Red Leaf Lettuce
1- bunch Beets
2- Green Slicing Cucumbers
2- Silver Cucumbers

Crimini Grown by Bulich Mushroom Farm

1 basket Sweet Cherries Grown by Fix Brothers Orchard
1 basket Apricots Grown by Klein Kill Farm

Zucchini Sauce

From The Seasoned Jewish Kitchen by Amelia Saltsman.

Pasta with Zucchini Sauce

(Makes 6 to 8 servings.)

Zucchini is such an everyday food that it’s easy to forget how delicious a starring ingredient it can be. Simply sautéed in good olive oil with onion and garlic, summer squash melts into a luscious sauce that coats each noodle in creamy goodness. Because there are so few ingredients in this dish, the quality of squash, pasta, and olive oil make all the difference. Use tender, medium-sized green zucchini . This is a delightful vegan dish as is, or you can stir in a handful of Parmigiano-Reggiano cheese.

1 onion

2 large cloves garlic

2 pounds medium zucchini 

4 to 6 tablespoons extra-virgin olive oil, divided

Kosher or sea salt and freshly ground black or white pepper

1 pound small or regular penne, farfalle, or other pleasant shape short pasta

Finely chop onion and mince garlic. Cut squash into ½-inch pieces for faster cooking. Here’s how to make quick work of this: Cut the zucchini into quarters lengthwise. Gather up the “zucchini sticks” and cut crosswise through as many sticks as you can easily manage at once.

Put a large pot of water on to boil. In another wide pot large enough to accommodate all ingredients, sauté the onion over medium with a little salt in 1 to 2 tablespoons of the oil until onion is soft, 5 to 7 minutes. Stir in garlic and cook 30 to 60 seconds. Add zucchini and 2 tablespoons oil. Add about ½ teaspoon salt and a few grinds of pepper. Cook uncovered until color of skins deepens and mixture starts to get shiny, about 3 minutes.

Cover the pot, lower the heat, and cook until zucchini are extremely tender, even melting in places, and have released their liquid to make a sauce, 15 to 20 minutes. Check the pot from time to time just in case you need to add a little water (I’ve never found this necessary when I have fresh young zucchini). Uncover pot, raise heat to medium and cook about a minute to thicken the sauce slightly.

Meanwhile, generously salt boiling water and add pasta. When pasta is almost done, remove about a half cup of the cooking water and reserve. Loosely drain pasta and stir into the zucchini-onion mixture. Turn heat to medium, stir in 1 to 2 more tablespoons of olive oil and about ¼ cup pasta water, salt and pepper, and cook over medium heat until pasta is nicely coated with sauce, about 2 minutes.

© 2012, Amelia Saltsman.

Portbello sliders

From The Love & Lemons Cookbook.Love and Lemons

Serves: 4

For the pepita pesto:

  • 1/2 cup pepitas (pumpkin seeds)
  • garlic clove
  • Salt and pepper, to taste
  • teaspoons fresh lemon juice
  • cups cilantro (or basil)
  • 1/2 teaspoon ground cumin
  • 1/4 cup extra-virgin olive oil, plus more to taste
  • 1/4 teaspoon honey, optional (skip or replace with agave if vegan)

For the portobello sliders:

  • small portobello mushrooms
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Tamari, for drizzling
  • Pepper, to taste
  • slider buns, toasted
  • tomato, sliced
  • 1/2 cup microgreens
  • Freshly ground black pepper
  1. Make the pesto. In a small food processor, combine the pepitas, garlic, and a few pinches of salt and pepper. Pulse until combined. Add the lemon juice, cilantro (or basil), and cumin and pulse again. With the blade running, drizzle in the olive oil and purée until smooth. Taste and adjust seasonings. Add the honey, if desired (it will reduce bitterness in the cilantro).
  2. Make the sliders. Heat a grill or grill pan to medium heat.
  3. Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a medium bowl and drizzle with olive oil, balsamic vinegar, tamari, and pepper. Toss until well coated. (I use my hands to rub it all over until they are fully coated on both sides.)
  4. Place the mushrooms, gill side down, on the grill or grill pan. Cook about 10 minutes per side, or until the mushrooms are tender.
  5. Place the mushrooms on the toasted buns and top each with a tomato slice, microgreens, and a generous slather of pepita pesto.