Week #17 – What’s in the Bag

FULL VEGETABLE SHARE
1- Butternut Winter Squash
2 lbs. Red Potatoes
1- bunch Scallions
Eggplant
1-bunch Lacinato Kale
Boc Choy
1- bunch Cilantro
Celeriac
Check back for update

Optional share
MUSHROOM
White Button Grown by Bulich Mushroom Farm

FULL FRUIT SHARE
3-Mac Apples Grown by Fix Brothers Orchard
3-Gala Apples Grown by Fix Kilien Kill
1- Basket Concord Grapes Grown by Tousey Vinyard

Week #17 — Note from the Farmer

Dear CSA Member,

Welcome Fall!
Our favorite time of year! Cool mornings and warm days. The leaves are just begging to change. Before you know it, they will all be painted with beautiful fall colors. We all love this time of year. New this week in your shares is celeriac. This is a Stoneledge Farm staple. Celeriac has such a strong flavor, and multiple ways to use it. We are sure you will love it! Another returning item that everyone will recognize is Boc Choy. Boc Choy, like the lettuces, require cooler growing conditions. Spring and fall are the perfect conditions for the lovely boc choy. We hope you all enjoy this weeks bounty.

This Week is a Maple Marketplace Special-
Purchase any size maple syrup and receive 10% off using coupon code MAPLE
This Maple Syrup is naturally and locally grown by Bearkill Maple in Gilboa, NY.
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!
Order before 1pm the day before your delivery to receive your order this coming week.

Fruit Share Recipe: Apple Cake

Mushroom Share Recipe: Mushroom Marsala Recipe

Winter Squash: It is that time of year! Winter Squash Soup

Celeriac: This vegetable is harvested for the bulb, and is very flavorful. Great in soups, stews, salads, or we really like it as Gatin. To use just peel the outside skin off. Then chop, or shred for your desired meal.
Potato and Celeriac Gratin
Celeriac Salad (Sellerie Salet)

Boc Choy: This is typically one of the first items you will see in your spring CSA shares. Great for sautéing and makes a great stir fry!
Boc Choy with Ginger and Garlic

Eggplant: A little taste of summer still hanging on!
14 Eggplant Recipes to Take You From Summer to Fall

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Storage:
Winter Squash- Out is a cool dry area, or in the refrigerator.
Potatoes, Onion, Eggplant, Celeriac- In crisper Drawer
Boc Choy, Kale- Damp paper towel in refrigerator.
Herb- Hang to dry, freeze, or in a damp paper towel in refrigerator.

Eat Me UP!- Onion, Boc Choy, Potatoes,
Zero Waste!
Freeze: Winter Squash, Eggplant, Herb
Dry: Herb, Celeriac
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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 (http://www.shakeandco.com/shake_trade/categories.php?category=detail&isbn=9780451494948). 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!

Cheers,
Anastasia

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 http://www.shakeandco.com/shake_trade/categories.php?category=detail&isbn=9780451494948

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!)

Storage:
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

Week #16 – What’s in the Bag

FULL VEGETABLE SHARE
2 lbs. Yellow Potatoes
1 lb. Edamame Beans
1- bunch Brussel Sprout Greens
1- Acorn Squash
3- Shallots
1- bunch Sage
1 head Red Cabbage
4- Hot Peppers
1- bunch of Spinach
1- bunch of Carrots

Optional Share
MUSHROOM 
Shiitake Grown by Bulich Mushroom Farm

FRUIT SHARE
30- Stanley Italian Prune Plums Grown by Fix Kilien Kill
3- Bartlett Pears Grown by Fix Brothers Orchard
6- Mcintosh Apples Grown by Fix Brothers Orchard

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!

Cheers,

Anastasia

Salt-Crusted Potatoes with Herbed Vinegar
From A Girl and Her Greens by April Bloomfield
https://kitchenartsandletters.com/product/a-girl-and-her-greens/

(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
https://www.amazon.com/Vegetable-Butcher-Masterfully-Vegetables-Artichokes/dp/0761180524

(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

Storage:
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 info@stoneledge.farm

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm


 

Week #15 — What’s in the Bag

FULL VEGETABLE SHARE
1 LB. Green Beans
1 head- Cabbage
1 bunch- Chioggia Beetss
2 LB. White Potatoes
1 bunch- Dill
1- Honeynut Winter Squash
2- Red Onions
1- Bunch of Orange Carrots
1- Romanesco Cauliflower
CHECK BACK FOR UPDATE

Optional Shares
MUSHROOM
Oyster Grown by Bulich Mushroom Farm

FRUIT
5- Yellow Peaches Grown by Fix Brothers Orchard
15- Seckel Pears Grown by Fix Brothers Orchard

JUDI’S RECIPES – WEEK 14 – SEPTEMBER 4, 2018

September 4, 2018

September is here. I hear a lot of moaning and groaning about the end of summer, but that’s three weeks away, people! Cheer up! September also means the fall harvest is beginning and lots of hearty and delicious vegetables are coming our way.

I don’t know about you, but I have a few onions sitting around. Some people shy away from them because they’re sharp and might cause stomach repercussions.  Here’s what I do:  I make caramelized onions! They are mild and delicious, and there are things we can add to make them super interesting and even more delicious. So today’s recipe is one for caramelized onions.

 

CARAMELIZED ONIONS

2 large yellow onions, peeled

2 TBS unsalted butter

Kosher salt
Low-sodium chicken broth or water (for pan; optional)

1. Halve both onions through the root end (vertically). Using the tip of your knife, cut a V-shaped notch around the root on each half to remove it.  This will help the onion slices separate when you slice the onion.

2. Lay each onion half on your cutting board, flat side down, with the root end  facing you, then thinly slice the onion lengthwise. You want slices that are 1/8 to 1/4 inch  thick. You’re going to wind up with a big pile of thinly sliced onion. Don’t worry – it cooks down quite a bit.

3. Heat 2 TBS of butter in a large saucepan over medium heat until it sizzles.  Using a pan that has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.

4. Putting all of the onions in at once would crowd the onions, making it hard to stir, which would in turn make the onions on the bottom cook faster than the ones at the top. So, begin with a handful or two of onions.  Cook, stirring, until the onions are soft and starting to turn translucent (1–2 minutes). Stir in a few more handfuls of onions and continue cooking and stirring  until you’ve added all the onions. Season with a pinch of salt.

5. Reduce the heat to medium-low and continue to cook the onions, stirring every few minutes to prevent them from sticking and browning unevenly, until blonde-colored, 15–20 minutes. At this point, the onions are just done enough  for French onion soup. If you feel like onions are getting too brown around the edges or they’re sticking, reduce your heat a bit.

6. If you want onions that are both softer and more caramelized (for something like onion dip), keep cooking and stirring until the onions are really golden brown, another 15–20 minutes. Because most of the water will have cooked off at this point, there might be some bits stuck to the pan. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb. For extra-dark onions, the kind that are  great on a burger, cook until they start to almost blacken around the edges and go slightly crisp, another 10–15 minutes. This requires constant attention so they don’t burn.  Caramelized onions are not fast food, but they are so worth the effort!

7. Let the onions cool in the saucepan, then either use them right away or put them in an airtight container and chill. They will keep up to 1 week.

HELPFUL HINT: There are lots of things you can add to these onions to enhance or complement their flavor: red wine, balsamic vinegar, more chicken stock, diced mushrooms – let your imagination run wild!

ANOTHER HELPFUL HINT: I saw this one on the late lamented The Chew: It’s still corn season. To quickly and neatly cut the kernels off a corn cob, use a bundt pan. Rest the tip of the corn cob on the little indentation in the center of the pan (the part that sticks up). Then use your knife to quickly slice off the corn kernels. A bonus: they all land in the bundt pan!

I will be away for the next two weeks, so Anastasia will be gathering recipes for you from the Internet. Enjoy the bounteous season!

And have a delicious week!

Best,

Judi

 

 

Week #14 — Note from the Farmer

Dear CSA Member,

Farm Visit!
Saturday, September 1st here on the farm.
145 Garcia Lane, Leeds NY 12451.
11:30-3pm

Bring your family and friends for a day on the farm. It is a great day to come to the farm and see how your vegetables are grown, and meet your farmers. We have the grill hot with pork, Story’s Sweet Corn along with a Stoneledge Farm vegetable chili made by Kim and Mickael of Paradis to Go. There will be Stoneledge Farm Coffee, and water. Also attending that day is Heather Ridge Farm with grass fed meats, candles and more, and Lewis Waite Farm. There will be farm field walks, wagon rides, children activities, and you can even pick a bouquet a flowers to take home.

We ask that members bring a dish to share so that lunch is a giant potluck get together. If possible, please bring your place settings, utensils, and cup. No pets, please.


Marketplace:
%10 off the white cannellini beans when you use coupon code BEAN at checkout.


Butternut 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.
Butternut Squash Stuffed with Quinoa and Mushrooms
Sautéed Butternut Squash with Garlic, Ginger & Spices

Tomatillos: Great is Mexican or Spanish cooking! Make them Spicy, Make them sweet. Either way you prefer!
Baked Shrimp With Tomatillos

Edamame Beans: Rich in fiber, antioxidants and vitimin K. Commonly found in Asian, Japanese cuisine’s.
How to prepare fresh Edamame
10-Minute Restaurant-Style Steamed Edamame

Cilantro: Easy One Skillet Creamy Cilantro Lime Chicken
91 Bold and Savory Cilantro Recipes

Storage: Cabbage,Tomatillos, Onions, Soy Beans – In crisper

Eat Me UP!- Tomatillos, Cilantro, Onions, Soy Beans
Zero Waste! Freeze, or Can!- Butternut Squash, Cabbage, Eggplant
Have questions on how to preserve some these items?
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm