JUDI’S RECIPES – WEEK 24 – NOVEMBER 13, 2018

NOVEMBER 13, 2018

Greetings All,

Here it is: our very last week (unless you ordered a turkey for Thanksgiving. If you did, you will pick it up at the site next Tuesday, November 20.)

I’ve enjoyed our little correspondence each week , although, you never write back. No matter, I still love you. I’ll think of you often during those cold winter months and look forward to seeing you all next June, when we start all over again. I’ll miss your children too. Delightful little beings, they are.

This season, the farm crew battled the rain, which proved damaging to the crops, but they managed to provide us with great vegetables anyway.

So, this week’s recipe is a winter salad, featuring beets and winter fruit. It’s a great way of easing from summer to winter.

WINTER SALAD OF BEETS, FENNEL AND ORANGES

INGREDIENTS

  • 2 medium fresh beets
  • mixed salad greens
  • 2 medium navel oranges, peeled and sliced
  • 1 small fennel bulb, cut in half and thinly sliced
  • 1/4 cup chopped hazelnuts (or pecans or almonds or walnuts), toasted
  • DRESSING:
  • 3 TBS olive oil
  • 2 TBS orange juice
  • 1 TBS balsamic vinegar
  • 2 tsp grated orange zest
  • 1/4 tsp onion powder

DIRECTIONS

  1. Preheat the oven to 425°.
  2. Cut slits in the beets and place them on a lightly oiled baking sheet.
  3. Bake the beets until they are tender, about 1 hour.
  4. When they are cool enough to handle, peel the beets and cut them into wedges.
  5. Divide the greens among salad plates.  Top the greens with beets, oranges, fennel and nuts.
  6. Combine the dressing ingredients in a jar with a tight-fitting lid.  Shake well.
  7. Drizzle the dressing over the salads.

A nice beet salad may draw us out of our winter funk.

HELPFUL HINT: To hard cook eggs, put them into a pot with cool water and heat until boiling. As soon as they boil, turn off the stove and cover the pot. Let it stand for 15 minutes or so and then drain the water, run cold water over the eggs and, when they are cool, refrigerate them until peeling time.

I hope you have, not just a delicious week, but a delicious winter. Stay warm and cozy and come back next June!

Best,

Judi

 

 

Week #24 — Note from the Farmer

Dear CSA Member,

This is the last delivery for the 2018 season. We would like to thank all the CSA members and a special Thank You to the site coordinators! Thank you for being apart of the Stoneledge Farm CSA and your dedication during the 2018 season. The rain this season has sure been challenging but, we are grateful for the bounty we were able to harvest. The marketplace will be closed for all orders on Monday at 1 pm. Don’t forget to place your last minute orders. Available on the Marketplace is Coffee, Honey, Maple Syrup, Stoneledge Farm Yarn and Wool Products, Cook Books, Dry Beans, Mushrooms in Bulk, Veggies in bulk (Great for freezing, Seed Oils, Sriracha Sauce and more! Place an order for great gift giving this year!


10% off ALL Marketplace Items.
Use coupon code FALL at checkout!
Login to your member account to place your order.
Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before you’re delivery by 12pm.


The 2019 CSA SEASON IS OPEN FOR SIGNUPS!
You can order your share for the 2019 CSA season by logging into your member account.
Use coupon code CSA15 at check out for $15 off your full vegetable share
Use code CSA7 for $8.00 off your half, fall, spring or alternate vegetable share (ONLY if your CSA location offers these shares)
(Offer ends January 1st, 2019)


Please take our survey. It should take about 5 minutes to complete. We appreciate and value your feedback. Thank You!
Survey closes this Friday the 16th at 1pm.


Fruit Share Recipe: Apple Crisp
Mushroom Share Recipe: Stuffed Mushrooms

Daikon Radish: Can be eaten raw or cooked. We prefer them cooked and our favorite recipe is Daikon Fries

Popcorn: Popcorn for the first time this season! Follow the steps in this video and you will have a delicious bowl of popcorn to enjoy!
Popping Popcorn Directions

Winter Squash: Due to all the rain you want to use up your winter squash. Freezing is the best way to preserve it. Use the helpful link below. How to freeze winter squash?
Acorn Squash with Greens Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake

Beets: Can you say dessert!? Try this beet cake recipe!
Beet Cake With Cream Cheese Frosting

Turnips:
Turnip and Potato Patties Pancetta and Sesame-coated Turnips

Kale: You can use this type of kale in place of most recipes calling for kale. Kale is also very easy to freeze.
Potato and Kale Soup Portuguese Kale Soup

Storage:
Eat Me UP!- Garlic, Potatoes, Daikon Radish
Freeze– Winter Squash, Beets, Kale, Collard Greens,
Dry: Parsley (best dried in oven)

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #24 — What’s in the Bag

FULL VEGETABLE SHARE
1- Butternut Winter Squash
3- Garlic
1-pound- Red Ace Beets
1 pound- Carrots
1 bunch- Red Russian Kale
1 bunch- Turnips
1 head- Boc Choy
1 bunch- Parsley
2- Pop Corn
2 pounds- Potatoes
1- Daikon Radish
3- Shallots

Optional  Shares
MUSHROOM
Shittake – Grown by Bulich Mushroom Farm

FRUIT
Evercrisp Apples Grown by Fix Brothers Orchard
Bosc Pears Grown by Fix Brothers Orchard

JUDI’S RECIPES – WEEK 23 – NOVEMBER 6, 2018

Greetings All,

This is the home stretch. Our season is almost done. We’ll soon be battening down the hatches for a long winter’s nap. For now, let’s enjoy the bounteous and beautiful fruits and vegetables.

Today’s recipe is a dish made from parsnips, that little known and little understood root vegetable that is sweet and not too starchy.  The recipe uses parsnips and pears – an actually delicious combination. It’s easy to make too.

 

PARSNIP AND PEAR PUREE

Ingredients

1 1/2 cups low-salt chicken broth
3/4 lb parsnips (about 6), peeled, halved lengthwise and thinly sliced crosswise
5 sprigs fresh thyme
2 ripe pears , peeled, halved lengthwise, cored and thinly sliced crosswise
Directions

 

1. Bring the broth to a boil in a large saucepan.

2. Add parsnips and thyme sprigs, and  reduce the heat to medium.

3. Simmer, partially covered, until just tender, about 8 minutes. Stir in the pears and cook until they are softened, about 8 minutes. Remove the thyme and discard.

4. Using an immersion blender or a regular blender, puree the mixture, thinning with a little water, if necessary. Refrigerate the puree in an airtight container for up to 3 days, or freeze for up to 2 months.

That’s all there is to it, and I know you’ll love this with pork or poultry, or a vegetarian meal.

Have a delicious week!

Best,

Judi

Week #23 — Note from the Farmer

Dear CSA Member,

The season is nearing an end with only one week remaining after this delivery. We wanted to remind you that the last CSA delivery will be Tuesday, November 13th. This week your shares will be full of all that the late season has to offer. You will be receiving garlic, popcorn, carrots sage and more. We just planted our garlic crop for 2019. The seed is the garlic that was grown this year. Each head is split into cloves and the cloves planted. Each clove will become a garlic head next season. The cloves overwinter in the field to sprout in the spring. The cycle continues.


The 2019 CSA season is open for signups. You can order your share for the 2019 CSA season by logging into your member account.

Use coupon code CSA15 at check out for $15 off your full vegetable share and a FREE 1lb. jar of honey.

OR

Use code CSA7 for $8.00 your half, fall, spring or alternate vegetable share (ONLY if your CSA location offers these shares)

OFFER ENDS 11/10/18 AT 1 PM


Marketplace Items are still available but stock is limited!

Coffee, Honey, Maple Syrup, Stoneledge Farm Yarn and Wool Products, Cook Books, Dry Beans, Mushrooms in Bulk, Veggies in bulk (Great for freezing, Seed Oils, Sriracha Sauce and more! Place an order for great gift giving this year!

Our marketplace items sell out quickly this time of year. Please order soon if you are interested.

Login to your member account to place your order.

MARKETPLACE SPECIAL

10% off all Marketplace items while supplies last!

Use coupon code MARKET

Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before your delivery by 12pm.


Popcorn: Popcorn for the first time this season! Follow the steps in this video and you will have a delicious bowl of popcorn to enjoy!

Popping Popcorn Directions

Daikon Radishes: This particular type of radish taste best when cooked. They make delicious Fries!

Daikon Fries or try these other great recipes below…

Diakon Curry Sweet Pickled Daikon Radish Radish Kimchi

Turnips: Purple globe turnips this week! They have a really vibrant purple to show off.

Turnip and Potato Patties Pancetta and Sesame-coated Turnips

Kale: You can use this type of kale in place of most recipes calling for kale.

Potato and Kale Soup Portuguese Kale Soup

STORAGE:

Eat Me UP!– Potatoes, Garlic, Lettuce

Freeze– Carrots, Radishes, Kale, Mustard, Mizuna

Dry: Sage (hang to dry and use as needed) and Popcorn

Enjoy the Harvest,

Candice for everyone at Stoneledge Farm

Week #23 — What’s in the Bag

FULL VEGETABLE SHARE
Potatoes- 2 pounds
Garlic- 2 bulbs
Popcorn- 1 bundle (4 pieces)
Sage- 1 bunch
Carrots- 1 pound
Daikon Radishes
Kale- 1 bunch
Lettuce
Mustard Greens- 1 bunch
Mizuna- 1 bunch
Check back for  update

Optional Shares
MUSHROOM
Oyster Grown by Bulich Mushroom Farm

FRUIT
Fuji Apples Grown by Fix Brothers Orchard
Bosc Pears Grown by Fix Brothers Orchard

JUDI’S RECIPES – WEEK 22 – OCTOBER 30, 2018

OCTOBER 30, 2018

GREETINGS ALL,

It’s still pretty chilly, but it’s not raining! Have to be grateful for that.

This week, more root vegetables are arriving. They are dense and satisfying and they lend themselves to different cooking methods.

Today’s recipe is one for turnips, those great starchy alternatives to potatoes. Made with an Asian twist and cooked slowly – they are delicious!

GLAZED TURNIPS

Ingredients

1 lb turnips, trimmed, scrubbed and cut into 1” wedges

2 TBS white miso

2 TBS unsalted butter

1 tsp sugar

Kosher salt and freshly ground black pepper

2 TBS fresh lemon juice

 

Directions

  1. Combine turnips, miso, butter, and sugar in a medium skillet, then add enough water to just cover the vegetables. Season with salt and pepper.
  2. Bring this to a boil over medium-high heat and cook the turnips, turning occasionally, until they are tender and the liquid has evaporated, approximately 15–20 minutes.
  3. Once all the liquid has cooked off, continue cooking the turnips and tossing occasionally, until they are golden brown and caramelized, and the sauce thickens and glazes the vegetables, about 5 minutes longer.
  4. Add the lemon juice and a splash of water to the pan and swirl it to coat the turnips. Season with salt and pepper.Enjoy!
  5. HELPFUL HINT: When cooking pasta, bring the water to a boil and then salt it. Do not salt the water before it boils or you will cause pits in your pot.

That’s it for this week. As we wind down our season, I urge anyone who has not yet volunteered at the site to sign up or contact Anastasia.

Have a delicious week!

Best,

Judi

 

 

Week #22 — Note from the Farmer

Dear CSA Member,

These next few weeks are always very busy! Besides harvesting weekly shares, the fields need to prepared for the winter months. Machinery needs to be cleaned and winterized; barns need to be organized for next season along, with the setup of the website for 2019. Hard to believe we are thinking about 2019 already! The summer always tends to fly by.

Don’t forget to order your marketplace items now before the end of the season. Some things are already sold out for the season, but we still have plenty of great items available. Local honey, maple syrup, organic coffee, organic sriracha sauce, seed oils, cookbooks and more. These items all make great gifts as well!

New to the Marketplace is Stoneledge Farm handcrafted wool and yarn products. The temperature sure is beginning to fall these days! Why not cozy up with a warm handwoven wool blanket, or better yet a warm cowl scarf or mittens. There are plenty of options for you to stay warm this winter season.
Check them out!


Our marketplace items sell out quickly this time of year. Please order soon if you are interested.
Login to your member account to place your order.

Marketplace Special-
10% off all Marketplace items while supplies last!
Use code MARKET
Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before you’re delivery by 12pm.


This week is November’s optional Coffee and Dry Bean share delivery. Please do not forget your optional shares if you ordered them.

Fruit Share Recipe: Apple Sauce
Mushroom Share Recipe: Cremini Mushroom Recipes

Oaxacan Heirloom Corn Cob: This was an experiment that we tried this year and the corn looks beautiful. You can use as a fall decoration or make into corn muffins. It is VERY important that you follow the directions of sifting the corn after the food processing step to get all hard corn pieces out.
How to use Oaxacan Heirloom Green Corn
Honey Cornbread Muffins

Specialty Lettuce: This is a smaller head heirloom lettuce with pointy leaves. Great for fresh eating.

Winter Squash: It is that time of year! I have added a few delicious recipes that are universal with acorn and butternut squash. How to freeze winter squash?
Acorn Squash with Greens Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake

Turnips: White globe turnips this week, with the greens. The greens can be cooked like collard greens. Very nutritious!
Turnip and Potato Patties Pancetta and Sesame-coated Turnips

Kale: This week is Red Russian. You can use this type of kale in place of most recipes calling for kale.
Potato and Kale Soup Portuguese Kale Soup

Storage:
Eat Me UP!– Shallots,
Freeze– Winter Squash, Brussels Sprouts, Sweet Potatoes, Kale, Carrots, Beets, Parsley
Dry: Parsley (best dried in oven)
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #22 — What’s in the Bag

FULL VEGETABLE SHARE
1- Acron Winter Squash
2- Sweet Potatoes
3- Shallots
1- Brussels Sprouts on the stalk
1- bunch Lacinato Kale
1- bunch White Globe Turnips
1 LB. Carrots
2- Specialty Lettuce
1 lb. Red Ace Beets
1- bunch Parsley
1- Oaxacan Heirloom Corn Cob

Optional Shares
MUSHROOM
Crimini Grown by Bulich Mushroom Farm

FRUIT
9- Winesap Apples Grown by Fix Brothers Orchard
5- Bosc Pears Grown by Fix Brothers Orchard

JUDI’S RECIPES – WEEK 21 – OCTOBER 23, 2018

OCTOBER 23, 2018

Greetings All,

Have we skipped fall and gone straight to winter? The cooler weather is an inspiration. It is motivating us to cook and eat heartier, more harvest-y food.

This week’s recipe is for baked acorn squash, elevated to comfort food status by the addition of kale and sausage. Don’t know about you, but I’m getting a little bored with the butter and brown sugar thing.

BAKED ACORN SQUASH WITH KALE AND SAUSAGE STUFFING

Ingredients

2 medium acorn squash, halved width-wise and seeded

1/2 tsp kosher salt

1/4 tsp black pepper

Olive oil cooking spray for the pan

3 tsp olive oil, divided

8 oz hot Italian turkey sausage, removed from casings

1 large leek, white and light green parts only, halved and sliced

2 cloves garlic, finely chopped

4 cups tightly packed torn kale

1/3 cup chicken broth

1/4 cup chopped walnuts

2 TBS grated fresh Parmesan or Romano cheese

2 TBS panko breadcrumbs

Directions

1. Preheat the oven to 375°.

2. Cut a thin slice off each squash, so they don’t rock. Sprinkle the inside with salt and pepper and then coat them with cooking spray.

3. Place the squash flesh side down on a baking sheet lined with aluminum foil or baking parchment and  bake until it is tender, approximately 30 minutes.

4. Remove the squash from the oven, flip the halves over so they’re skin side down and set aside.

5. Preheat the broiler.

6. Heat 1 teaspoon of oil in a nonstick skillet. Add the sausage and cook, breaking the meat into coarse pieces, until brown, about 6 minutes. Transfer the sausage to a bowl.

7. In the  same skillet, add the remaining 2 teaspoons of oil and the leek. Cook about 3 minutes, until the leek softens.

8. Add the garlic and  cook for  30 seconds. Add the kale and toss. Add the broth.

9. Cover and cook until the kale is tender, about 5 minutes. Stir in the cooked sausage.

10. Divide the kale-sausage stuffing among the squash halves. In a bowl, combine the walnuts, grated cheese and panko bread crumbs.  Sprinkle this mixture  over the stuffed squash and coat with cooking spray.

11. Broil until the breadcrumbs are golden, about 2 minutes.

HELPFUL HINT: The holiday season is approaching. If your champagne goes flat, throw a couple of raisins into it. The sugar from the raisins will pump up the bubbles.

Hope you enjoy this recipe. Have a delicious week!

Best,

Judi