Week #24 — Note from the Farmer

Dear CSA Member,

This is the last delivery of the 2017 season. We would like to thank all of our CSA members for being apart of the Stoneledge Farm CSA and for all your support throughout the season. A special Thank You to all the CSA site coordinators! Thank you for all your hard work and dedication this 2017 season. It has been a wonderful year and we are looking forward to the spring of 2018.

The 2018 season is now open! Thank You to all the members that have signed up already! We appreciate the early signups as most of our purchasing for the next growing season is done in December. We are running an early signup special $15 off your standard vegetable share. Your $15 discount has already been taken off the vegetable share and the price will be raised January 1st. Check your CSA site details for more information. To reserve your spot for the 2018 season you can log in to your account to place your order. Click on 2018 CSA Shares If you have any questions please let me know. info@stoneledge.farm

Last Chance to Order from the Marketplace: You can order bulk vegetable items that are available for your Thanksgiving Dinner!
Friday, November 10th. by 12pm – Last chance to order mushrooms.
Monday, November 13th by 3pm – Last chance to order Coffee, Maple Syrup, Seed Oils, Vegetables and Fruit in Bulk.
****Order soon because items a lot of items are now being Sold Out.

Delicata Squash- This week you will be getting Delicata Squash! This has been a high member request! This squash can be baked like the regular butternut and has a taste very similar to a sweet potato. Just delicious!

This week you will also be getting Celeriac, Carrots, Potatoes, Kale and, Collard Greens. These are all great items to add to a soup considering these cold temperatures that we will be experiencing these next few days! You will also be getting Pop Corn and Brussels Sprouts again this week. I have added directions below for both of those items.

Brussels Sprouts: This week you will be getting Brussels Sprouts. Below is information on how to prepare the Brussels Sports.

Use a paring knife to separate the sprout from the stalk.
Trim the base of each sprout close to the bottom but, not too close that the sprout starts to come apart.

3. Peel away and discard any browning or blemished leaves.
4. You are now ready to cook the Brussels Sprouts.

Pop Corn:

Take the kernels from the cob (by twisting both hands on the cob the kernels will fall off)
Use 1/2 cup of kernels for a large bowl of pop corn or 1 corn cob
Add 1tbl. of oil to large pot with lid.
Add popcorn and cover (do not lift cover until all of the popcorn is popped. If you lift the lid the popcorn will not pop!)

5. Add butter, salt or your favorite and Enjoy.

Again, Thank You and we hope you have a Safe, Healthy and Warm Winter Season!

Warm Wishes,
Candice for Everyone at Stoneledge Farm

 

Week#24 — What’s in the Bag

FULL VEGETABLE SHARE
1-Celeriac
4 – Garlic
1 stalk – Brussels Sprouts
1 bunch – Sage
2 – Onions
2 lbs. – Potatoes
1 lb. – Carrots
1 bunch- Kale
2- Pop Corn
1 bunch- Collard Greens
1- Delicata Winter Squash

Optional Shares this week

MUSHROOM SHARE
Shiitake

FRUIT SHARE
1 bag- Apples and Bosc Pears

Week #23 — What’s in the Bag

FULL VEGETABLE SHARE
1- Celeriac
1- Red Leaf Lettuce
1- Green Leaf Lettuce
1 bunch- Italian Parsley
2- White Onions
2 Lbs- Potatoes
1 Lb.- Carrots
1 bunch- Lacinato Kale
2- Purple Globe Turnips
1 stalk- Brussels Sprouts
1 head- Cabbage

Optional Shares this week

MUSHROOM SHARE: Grown by Bulich Mushroom Farm
White Button

FRUIT SHARE: Grown by Fix Brother Orchard
1 bag- Evercrisp Apples & Bosc Pears

See Week #23 Note from Farmer regarding the apples — speciality variety!

Note from the Farmer Week #22 — how to use the popcorn, plus recipes for winter squash , daikon radish and kohlrabi

Week #22

Dear CSA member,

The season is slowly winding down. We have two more deliveries after this week. Now is your chance to stock up on Marketplace items for the winter or even vegetables in bulk for your Thanksgiving dinner! The online Marketplace offers honey, maple syrup, coffee, and seed oils. We also offer every week fruit in bulk and veggies in bulk. This week we have kale, collards, turnips, carrots, and celeriac. Items are limited! If you are interested, please order as soon as possible.

To order from the Marketplace, click here

This week you will be getting POPCORN in your share! Along with Daikon radishes. Below are some helpful tips for using your popcorn and Daikon radishes.

Popcorn:

Take the kernels from the cob . Do this by twisting both hands on the cob. The kernels will fall off.
Use 1/2 cup of kernels for a large bowl of popcorn or 1 corn cob
Add 1 tbl. of oil to large pot with lid.
Add popcorn and cover. Do not lift cover until all of the popcorn is popped. If you lift the lid too much, the popcorn will not pop.
Add butter, salt or your favorite flavoring and enjoy!

Pumpkin / Winter Squash Pie: For this dish, you can use either pumpkin or winter squash. It is a great recipe! Click here for the recipe.

Daikon radish: Daikon radishes are a milder tasting radish. They become sweeter when they are baked. One of our favorite ways to eat the daikon is by making crispy daikon fries! Enjoy with a meal, snack or as an appetizer!

Kohlrabi: Kohlrabi is slightly crunchy with a little spice to it. It can be eaten raw, made into a grated slaw, or boiled or baked. Click here for some helpful ways to prepare and eat kohlrabi.

Enjoy!
-Candice for everyone at Stoneledge Farm

Week #22 — What’s in the Bag

What’s in the Bag Week #22

1 Kohlrabi
1 bunch Red Russian kale
1 bunch collard greens
2 lbs. potatoes
1 Daikon radish
1 lb. carrots
4 shallots
2 ears popcorn
2 onions
1 lb. Beets
1 Winter squash

Optional shares this week
Mushroom share: Grown by Bulich Mushroom Farm
Shiitake

Fruit Share: Grown by Klien Kill and Fix Brothers Orchard
1- Bag Jonagold apples and Bosc pears

Week #21 — Note from Farmer — Mustard Green and Arugula Recipes

Dear CSA Member,

We have been having some beautiful weather these past few weeks! Cool mornings and warm afternoons. The sunshine has been so nice! You will have more fall greens in your share along with some heavy root crops such as carrots and sweet potatoes. This week you will be receiving the fall planting of lettuce! You can make a nice fresh salad this week or cook some of the greens! I have included some cooking tips below for some of this week’s greens.

Mustard Greens- Can be eaten fresh in a salad or cooked many ways. Click here for 10 Ways to Use Mustard Greens by Food & Wine.
Mustard can be cooked with a Casserole, Frittata, Italian Style, Indian Style and more!

Mizuna- Can be put in a fresh salad, tossed in with hot pasta and fresh parmesan cheese, added to a risotto or a stir-fry. Mizuna is also great in soups or you can just sauté with some fresh garlic.

Arugula- Eaten raw or cooked. Arugula has a slightly peppery taste that makes it more versatile. For cooking recipes click here.
You can also try this Fall Spicy Arugula Salad

Vegetables & fruit in bulk is available through the online marketplace such as Collard Greens, Lacinato Kale, Red Russian Kale, Curly Kale and weekly fruit. These items are great for freezing!
Don’t forget your Honey, Maple Syrup, coffee, and Seed Oils! These items are also available through the online marketplace. Order soon as quantities are limited this time of year.

To Order from the Marketplace Click Here

Fruit Share Members- This week you will be getting Winesap Stayman Apples and Bosc pears. The Winesap apple is a great fresh eating and baking apple. The Winesap apple is a popular apple that originated from Kansas.

Enjoy!
-Candice for Everyone at Stoneledge Farm

Week #21 — What’s in the Bag

FULL VEGETABLE SHARE
4- Shallots
2- Garlic
Sweet Potaotes
1lb.- Carrots
1 bunch- Lacinato Kale
1 head- Lettuce
1 bunch- Arugula
1 bunch- Mustard Greens
1 bunch- Radishes
1 bunch- Mizuna
2-Red Leaf Lettuce
1-head of Boc Choi

Optional Shares this week

MUSHROOM SHARE
White Button

FRUIT SHARE
1 bag – Winesap Stayman Apples & Bosc Pears

Week #20 Note from Farmer Update — How to freeze Cauliflower

Dear CSA Members, 
Below is your update for tomorrow.  We had to exchange the Lacinato Kale for extra Cauliflower this because the Cauliflower harvest was so abundant!  Once the cauliflower is ready it all has to be harvested or it will go bad.  We are very excited to share this bounty with our CSA members!  Enjoy!
Want to Freeze Cauliflower?  Below are directions!

-Heat a large pot of salted water to a boil.  In a large bowl, fill with half ice and water.

-Cut up the veggies while you wait for the water to boil.  Carefully, add in vegetables and cook for 1 to 1 1/2 minutes, only until they’re slightly cooked through and tender.

-To test, remove a piece with a slotted spoon, dip it into the ice bath to cool quickly, then eat it.  If the test is good then scoop out vegetables quickly and immediately move to the ice bath.

-Keep the vegetables in the ice bath just until they’ve cooled, about 20 to 30 seconds.  Remove vegetables, drain in a colander, and set aside until ready to freeze.

Best,
Candice

 

Week #20 — Note from the Farmer — Cauliflower Soup Recipe, Boc Choy recipes, more

Dear CSA Member,

As the season slowly winds down we have had member request for winter coffee shares. If you are interested in ordering coffee for the winter months you can order directly from the marketplace. The coffee is freshly roasted and will keep for the winter stored in a cool dry area.

Other items are available through the marketplace as well such as vegetables & fruit in bulk. (Collard Greens, Lacinato Kale, Red Russian Kale, Curly Kale and weekly apples) These items are great for freezing!
Don’t forget your Honey, Maple Syrup, and Seed Oils! These items are also available through the online marketplace. Order soon as quantities are limited this time of year.

To Order Click Here

This week in your share you will be receiving Boc Choy! A little taste of spring! (as we head into fall) This is just one of the few items that we seed and plant again for the fall. This crop like the mustard, mizuna and arugula do well in cooler temperatures. They will not grow well in the heat of summer. You will also be receiving the first fall harvest of Cauliflower! We hope you enjoy!
I have added some helpful cooking tips and recipes below. One recipe is from a CSA member!

Cauliflower Soup
Judi Katz-Schwartz, Yoo Mi Thompson

Ingredients:
• 3 tablespoons olive oil
• 1 medium onion (6 ounces), sliced thin
• 1 head very fresh cauliflower, about 1-1/2 pounds
• Salt, to taste
• 5 1/2 cups hot water, divided
• Extra virgin olive oil, to taste
• Freshly ground black pepper, to taste

Directions:
1 Heat the olive oil in a heavy pan. Saute the onion in the olive oil over low heat without letting it brown for 15 minutes. This is called “sweating”.
2 Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until the cauliflower is tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook uncovered for another 20 minutes.
3 Purée the soup in a blender (you’ll have to work in batches) to a very smooth, creamy consistency. Let the soup stand for 20 minutes. It will thicken slightly.
4 Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Bok Choy- Bok Choy is great sautéed, steamed or even eaten raw.
Try this Apple Box Choy Salad A great fall Bok Choy recipe.

Ancho Peppers- This week you will also be getting Ancho Peppers. Ancho peppers are a mildly hot pepper. They add a little spice to your dish and are great in chili.

Enjoy!
-Candice for Everyone at Stoneledge Farm

Week #20 — What’s in the Bag

FULL VEGETABLE SHARE
2lbs. – Potaotes
1 lb. – Carrots
3 heads – Cauliflower
1 bunch – Bella Luna White Turnips
2 – Garlic
1 head – Bok Choy
1 bunch – Watermelon Radishes
3 – Ancho Peppers (Mildly Hot)

Optional Shares this week

MUSHROOM SHARE: Grown by Bulich Mushroom Farm
Portobello

FRUIT SHARE: Grown by Fix Brother and Klein Kill Orchard
1 bag – Bosc Pears & Mutsu Apples