JUDI’S RECIPES – WEEK 7. July 17, 2018

July 17, 2018

Greetings All,

Just when I thought I’d have to shop for lettuce, more is showing up this week! Enjoy it, because we’re probably done with lettuce, a cool weather vegetable, for now.

But, we’re also getting lots of other great veggies. Like spinach. What a delightful green! This week’s recipe is for a soup that includes some of your favorite vegetables – and spinach!

GREEN MINESTRONE WITH SPINACH

Kosher salt and freshly ground black pepper
1 cup ditalini pasta or any small tubular pasta
5 TBS. olive oil
12 cup thinly sliced shallots
1 clove garlic, thinly sliced
2 cups finely diced zucchini
1 cup finely diced kohlrabi
1 cup finely chopped leek
34 cup finely diced fennel
4 cups vegetable stock
14 cup thawed frozen peas
6 large green olives, pitted and roughly chopped
1 cup plain cashews
5 oz.  spinach, cleaned
2 cups packed basil leaves
5 TBS. pine nuts
Toasted country bread, for serving

Instructions

1. In a medium saucepan of boiling, salted water, cook the pasta, stirring, until it is al dente, about 4 minutes.
2. Drain the pasta and keep warm. Return the empty pan to medium heat, and add 2 tablespoons olive oil. Add the shallots and garlic and cook, stirring, until soft, about 3 minutes.
3. Stir in the zucchini, kohlrabi, leek, and fennel. Season with salt and pepper and cook, stirring, until slightly softened, about 6 minutes.
4. Pour in the vegetable stock and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring, until the vegetables are tender, about 10 minutes. 5. Stir in the reserved pasta along with the peas and olives and cook until warmed through, about 2 minutes more.
6. Make the cashew cream: Soak cashews with 34 cup boiling water in a blender until the water cools to room temperature, and then purée until silky smooth.
7. Make the pesto: In a blender, combine the spinach with the basil, pine nuts, and the remaining 3 tablespoons olive oil. Purée into a smooth pesto and then scrape the pesto into the soup and stir until evenly combined.
8. Ladle the minestrone into bowls and serve with toasted bread and cashew cream on the side.
It sounds complicated, but it isn’t. Just cut up everything at once, and then do the heating and assembly. I hope you’ll love this soup.
HELPFUL HINT: This soup is very tasty served cold, too. Perfect for a steamy night.
Have a delicious week!
Best,
Judi

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.

ORDER HERE

Here are some Canning Tips!


Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm 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

FULL VEGETABLE SHARE
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
1-Fennel

OPTIONAL SHARES
MUSHROOM
Crimini Grown by Bulich Mushroom Farm

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

JUDI’S RECIPES – Week 6 July 9, 2018

July 9, 2018

Greetings All,

Welcome to Cucumberland! There will be three cucumbers for each of us in this week’s half share, and full share members will get six. Such a cool, crisp, wet vegetable. It’s perfect for summertime.

Because it is such a wet vegetable, the cucumber lends itself to cold dishes, as cooking it will draw out all the moisture, and our poor cukes will just disappear!

So, this week’s recipe is a cool no-cook cucumber salsa.

CUCUMBER SALSA

Ingredients

       2 TBS lime juice
      1 tsp minced parsley
      2 tsp minced cilantro
      1/2 tsp dried dill weed
     1/2 tsp salt
     1 pkg tortilla chips
1. In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt.
2. Cover and refrigerate for 1 hour. Serve with tortilla chips.
That’s all there is to it – no sweat!
HELPFUL HINT: If you take the ribs and the seeds out of the jalapeno, it will be milder. You could also substitute a milder chili pepper, such as Anaheim.
I hope this dish will help you beat the heat. Enjoy!
Have a delicious week.
Best,
Judi

Week #6 — Note from the Farmer

Dear CSA Member,

We hope everyone had a wonderful 4th of July! It sure was a hot one, but we seem to be breaking the heat wave. As the lettuce winds down the summer vegetables are starting to ramp up. It is just about peak harvest for the summer squash, and the cucumbers and eggplant will soon follow. As we pick, wash and pack for your weekly CSA shares we are still planning, seeding new vegetables and preparing the fields for fall crops. Such as lettuces, kale and more. The weather has been pretty cooperative allowing us to get a lot of work done. We hope you enjoy this weeks bounty.

Online Marketplace: We have vegetables, fruit, and herbs available this week in bulk. 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 Special: 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!


Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm 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

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

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

Fennel: Fennel is a highly aromatic vegetable mostly used in Mediterranean cooking. The bulb and stems are both edible.
What is Fennel, and How Do I use It?
53 Fresh Fennel Recipes That Make Us Fall for it All Over Again
Chickpea and Fennel Ratatouille Roasted Fennel with Parmesan

Escarole: A member of the leafy chicory family. Is bitter when eaten raw and mild flavor when cooked. Mix with other greens for a salad, sauté, or braise with white beans. Escarole and White Bean Soup Escarole 101

Kohlrabi: Kohlrabi is a member of the cabbage family. It can be eaten raw (grated in coleslaw or salad), pickled, or cooked (in soups or stews, or as a baked side dish) Red Lentil, Kohlrabi and Grain Curried Salad
Kohlrabi Slaw

Mushroom Share – Oyster: Was first cultivated in Germany and is now grown worldwide. May lower cholesterol levels, Alleviate Inflammation, Packed with Antioxidants, Boost Brain Health OYSTER MUSHROOMS, GARLIC, AND GREEN ONIONS SAUTE (PALEO, GLUTEN FREE)

Storage Tips:
Eat Me UP!- Fennel, Scallions, Cucumbers

Zero Waste! You can freeze or dry me! – Cabbage, Summer Squash, Kohlrabi How to Blanch Before You Freeze

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #6 — What’s in the Bag

FULL VEGETABLE SHARE
4- Garlic Scapes
2- Early Cone Cabbage
6- Summer Squash
2- Fennel
1- Rainbow Swiss Chard
1- Escarole
1 bunch- Red Scallions
1- Green Kohlrabi (Large variety)
2- Boothby Cucumbers
2- Silver Slicer Cucumbers
2- Green Slicing Cucumbers

Optional Shares

MUSHROOM
Oyster — Grown by Bulich Mushroom Farm

FRUIT
1 basket Sweet Cherries — Grown by Fix Brothers Orchard
2 basket Blueberries — Grown by Gregg Farms

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.

JUDI’S RECIPES – WEEK 5 JULY 3, 2018

July 3, 2018

Greetings All,

And welcome to the Baked Apple!

We’re going to be pretty steamy here for the next week or so. Which brings me to this week’s recipe. We are getting the first beets of the season and what could be more delightful than a beet salad? The unfortunate thing is that beets are a root vegetable and have to be roasted for most recipes. And who wants to turn on the oven in this weather? My best recommendation is to do this at night, when it’s a little cooler, or hold your beets until next week when it’ll be a little cooler in the city. If you do it, you’ll be rewarded with a cool delicious dish!

ROASTED BEETS AND FETA

4 medium beets, peeled and cut into half-inch pieces

1 TBS olive oil

1 tsp salt

pepper to taste

4 scallions, chopped

2 tsp lemon juice

Crumbled feta cheese

DIRECTIONS

1. Preheat the oven to 450 degrees.

2. Toss the beets with the olive oil, salt and pepper on a baking sheet.

3. Roast the beets until tender, stirring once or twice, approximately 35 – 40 minutes.

4. Transfer to a bowl and toss with scallions and lemon juice

5. Top with crumbled feta cheese

That’s it. If you can roast the vegetables and not melt, you’ll really enjoy this dish.

HELPFUL HINT: An easy way to peel the beets is to immerse them in boiling water for 1 minute, and then plunge them into ice water. The skins will slip off easily.

I hope you enjoy this dish and the Fourth of July holiday.

Have a delicious week!

Best,

Judi

Week #5 Note from the Farmer

Dear CSA Member,

This week is going to be HOT, HOT, HOT! Please, pick up your CSA shares as soon as possible and get them home to the refrigerator. This heat really affects the leafy greens. It is best to bring your share home, rise off the greens in cool water and put away in the refrigerator. This week is the first week of the fruit shares, and it is also a coffee, and dry bean share week. Please, don’t forget your optional shares if you ordered them.

The fields are slowly shifting towards the summer crops. Everything that was once green is filling in with bright colors of the summer. The summer squash is starting to produce in abundance, and the eggplant and cucumbers will be soon to follow.

The online marketplace is open! We have vegetables, fruit, and herbs available this week in bulk. New this week are blueberries, great for freezing or canning. 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 Special: 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!


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


This weeks recipes! You can find more on our website!
Sugar Snap Peas: There are two strings per pod. One on each end that you should peel off. Sugar Snap peas can be eaten raw as a snack or cooked for with a delicious meal. The whole pea and pea pod are editable.

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

Napa Cabbage: Great to make a quick Kimchi, Slaw, Stir Fry, Spring Rolls or even stuffed! Quick uses for Napa Cabbage

Frisee: Rich in antioxidants and makes a great addition to any salad or sauté with a hot meal. Quick Sauteed Endive, Escarole, and Frisee

Curly Kale: This curly kale is always a family favorite! Especially this kale salad recipe. Roasted Beet and Kale Salad with Maple Candied WalnutsMore Kale Recipes

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- Portobello: Perfect for the July grilling season! Grilled Portobello Mushrooms with Balsamic

Eat Me UP!
-Summer Squash, Scallions, Lettuces, Cabbage, Frizee

Zero Waste! You can freeze or dry me!
Freeze- Beets, Kale

Storage Tips:
Frizee, Kale & Lettuces- Washed, in a salad spinner or, in a plastic bag with a paper towel.
Sugar Snap Peas: Unwashed in the refrigerator crisper drawer. Wash when ready to use.
Beets, Scallions, Summer Squash- In the refrigerator crisper drawer.

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Have a Safe and Happy Fourth of July!