JUDI’S RECIPES – WEEK 24 – CELERY ROOT ANNA

November 14, 2017

Hello Everyone!

Here we are at the end of the season. It’s been a lovely time, and we hope everyone will be attending the potluck on Tuesday, November 28 at Bonnie Webber’s apartment. Please stop at the front table when you come to the site, to get more information and RSVP.

Today’s recipe is a new take on Potatoes Anna, a classic dish. It is made with celeriac instead of potatoes, but you can always substitute potatoes in the recipe.

CELERY ROOT ANNA

Ingredients

4 bacon slices (about 1/4 pound)

1TBS unsalted butter

1 1/2-lbs celery root (celeriac) or 1 1/2 lbs potatoes

6 TBS freshly grated Parmesan

1 TBS chopped fresh thyme leaves

1 TBS chopped drained Kalamata or other brine-cured black olives

 

Preparation

1. Preheat oven to 400° F.

2. Cook the bacon until it is crisp and then crumble it.

3. Melt the butter and lightly brush over the bottom and sides of a well-seasoned cast-iron or non-stick 10-inch skillet.

4. With a sharp knife, peel celery root and, using a mandoline or other manual slicer, cut it crosswise into very thin (1/16-inch-thick) slices.

5. Arrange 1 slice in the center of the skillet and arrange one layer of slices around the center slice in a concentric circle, overlapping them slightly. Lightly brush the layer with some of the melted butter (being careful not to move the slices).

6. Sprinkle with one third of the bacon, 1 1/2 tablespoons Parmesan, 3/4 teaspoon thyme, 1 teaspoon olives, and salt and pepper to taste. Repeat procedure twice more but reverse the direction of slices each time so that the layers are even.

7. Add one more layer of celery root. Brush the top with any remaining butter and sprinkle with remaining 1 1/2 tablespoons Parmesan and remaining thyme.

8. Cover the top of the skillet tightly with foil and bake in the middle of the oven for 20 minutes. Remove the foil and bake 20 to 25 minutes more, or until celery root is tender and top and edges are golden brown.

9. Transfer celery root Anna with 2 large spatulas to a cutting board and cut into wedges.

That’s it! Wishing you a warm coy winter, and looking forward to seeing you again in the spring.

Have a delicious week!

Best,

Judi

 

 

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 — Note from Farmer — About Brussel Sprouts and Evercrisp Apples — Sign up for next year

Dear CSA Member,

We have received a good amount of rain this past week and, now that the fields have dried out we are taking full advantage. We have been cleaning up the fields and preparing them for the winter months. Today we are planting garlic for the 2018 season!

The 2018 season is now open and we would like to Thank all the members that have signed up already! We are running an early signup special $15 off your standard vegetable share. Check your CSA site details for your sites current offers. Your $15 discount will be taken off at checkout. To reserve your spot for the 2018 season you can login to your account to place your order. Click on 2018 CSA Shares If you have any questions please let me know. info@stoneledge.farm

**REMINDER** There is only one last delivery after this week. Your final pickup for the 2017 season will be Tuesday, November 14th. Don’t forget to order your winter items from the online marketplace. Login to your account to place your order! Click Here
Final Ordering for Marketplace Items:
Friday, November 10th. by 12pm – Last chance to order mushrooms.
Monday, November 13th by 3pm – Last chance to order Coffee, Maple Syrup, Honey, Seed Oils, Vegetables and Fruit in Bulk.

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.

Fruit Share Members: This week you will be getting a specialty apple in your share. It is called the Evercrisp Apple. The Evercrisp Apple is a cross between a Fuji and a Honeycrisp Apple. The farmer told us that if you left the apple in the refrigerator they taste more like a Fuji and if left out on your table they taste more like a Honeycrisp!

Enjoy!
-Candice for Everyone at Stoneledge Farm

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!

JUDI’S RECIPES – WEEK 22 – ROASTED POTATOES WITH CARAMELIZED SHALLOTS

October 31, 2017

Happy Halloween Everyone!

Take time to enjoy the fun – make this delicious dish for dinner and enjoy it between greeting the Trick-or-Treaters.

Roasted Potatoes with Caramelized Shallots

Ingredients:

6 large shallots, peeled and halved lengthwise

3 TBS extra-virgin olive oil, divided

1 1/2 lbs medium Yukon Gold potatoes, peeled and quartered (you can use any kind of potatoes, but Yukon golds are the best)

salt and pepper

Preparation

1. Preheat the oven to 400°F with the rack in lowest position.

2. Toss the shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly. in one layer

3. Place  the pan in the oven and roast, stirring occasionally, until the shallots are golden, about 30 minutes.

4. Toss the potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to the shallots.

5. Roast again, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

Note:
Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.
Tip:
The farm has sent a lovely recipe for popcorn this week, but I, lazy girl that I am, have a simple and effortless way to make popcorn.
Here it is:
Do not remove the kernels from the cob. Place the whole cob in a paper bag and fold down the top of the bag. Place in the microwave and set for four minutes (or use the popcorn setting, if you have one). That’s it. When the microwave “dings”, take the paper bag out and enjoy the popcorn!
That’s it. I hope you enjoy the beautiful vegetables. Have a delicious week!
Best,
Judi

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

JUDI’S RECIPES WEEK #21 – SAUTEED MUSTARD GREENS

October 24, 2017

Hi everyone!

Many of you have signed up to complete your required volunteer shift. If you haven’t yet done so, please do it now. There are only a few weeks left to the season, and those who don’t meet this obligation may not be invited back next year. Please sign up today!

 

This week’s recipe is a simple one. Every time we get mustard greens in the week’s share, members ask me how to prepare them. I rattle off suggestions off the top of my head. Here’s an actual recipe for you. It’s quick and very easy – and you will love it!

 

MUSTARD GREENS

Ingredients
1/2 cup thinly sliced onions.
2 cloves garlic, minced.
1 Tbsp olive oil.
1 lb mustard greens, washed and torn into large pieces.
2 to 3 Tbsp chicken broth or vegetable broth
1/4 tsp salt.
1/4 tsp pepper
1/4 tsp dark sesame oil.

1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.

2. Add the minced garlic and cook a minute more, until fragrant.

3. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

That’s it! So easy and so delicious. Mustard greens can be used in many ways. You can add bacon to the above recipe. You can stir the greens into a white bean stew or any other kind of stew. You can vary the spices and change the style of the dish: add garlic and crushed pepper for Italian style; add ginger, soy and garlic for an Asian flavor.
I hope you enjoy this dish and the week’s produce. Have a delicious week!
Best,
Judi

 

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