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 #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 #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!

Week #4 — Note from the Farmer

Dear CSA Member,

Goodbye Spring and Hello Summer! You will notice a little taste of summer in your CSA shares this week. The first harvest of Summer Squash!
The lettuces are still coming on strong. It won’t be that much longer until the lettuce is suddenly gone until the fall. Lettuce will not grow well in the hot months of July and August. Fill your salad bowls and enjoy them while they last!

Don’t forget! The final day to order optional fruit shares is THIS FRIDAY, June, 29th. For more information about the fruit share, please click here.

The online marketplace is open! We have vegetables and herbs available this week in bulk. Great for freezing, or drying. 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 SPECIAL
Order any seed oil between now and the end of June and receive 6 bunches of oregano. Great to make a homemade salad dressing or to dry and use as needed.


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: YUM! Picking these delicious peas is a very time-consuming job. It takes our full workforce a solid work day to pick these peas for the CSA. We hope you enjoy! To prepare these peas, you must first remove the strings. 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. Sautéed Sugar Snaps

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

Purslane: Makes a great addition to any salad and is a rich source of omega- 3s. Purslane info. from a CSA Member 45 Things To Do With Fresh Purslane

Garlic Scapes: The flower bud of the garlic. The scape gets removed in late June to encourage the garlic bulbs to thicken up for our fall harvest. Enjoy as you would garlic.
Garlic Scape Pesto

Lettuces: Check out this Caesar Salad 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

Mushroom Share- Shiitake: Mushroom and Burrata Bruschetta

Eat Me UP!
-Lettuces, Summer Squash, Purslane, Sugar Snap Peas

Zero Waste! You can freeze or dry me!
Freeze- Spinach, Escarole
Storage Tips:
Spinach, Escarole & 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.
Purslane: Wrap it in a towel then place in a loosely closed plastic bag and refrigerate for up to a few days.
Summer Squash: In the refrigerator crisper drawer.
Garlic Scapes: In a plastic bag, in the refrigerator. Will keep for two to three week.

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Stoneledge Farm LLC
LIKE us at https://www.facebook.com/StoneledgeFarm

Week #3 — Note from the Farmer

Dear CSA Member,

We hope everyone has been enjoying the bounty of the past week’s harvests.  The weather has been, just beautiful!  The fields are looking more and more colorful each day.  The lettuce is in full peak right now; please enjoy the flavorful lettuce while it lasts.  Before you know it, we will be switching to summer crops.  Lettuce doesn’t grow in the heat of the summer.  The weather conditions right now are perfect for the lettuces.

We have some great videos this week we would like to share.  Two are from the City Island CSA and one was just added today from farmer Pete.  Check them out.
City Island CSA Pickup
City Island CSA Lettuce Video 

Don’t forget!  The final day to order optional fruit shares is June 29th.  For more information about the fruit share, please click here.

The online marketplace is open!  We have vegetables and herbs available this week in bulk.  Great for freezing, or drying.  We also have local honey, maple syrup, sriracha sauce 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. Order any seed oil between now and the end of June and receive 6 bunches of oregano.  Great to make a homemade salad dressing or to dry and use as needed.

This weeks recipes! You can find more on our website!

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

Mint: Makes a lovely tea, summertime drink, or add to a summer dish. Easy Fresh Mint Tea Recipe, Mint Recipes

Swiss Chard: Surprisingly Swiss Chard is in the Beet family. Swiss Chard can be eaten raw or cooked. (similar to how you would prepare spinach)
Chickpea and Green Patties, Skillet Mushrooms and Chard

Red Mustard: Mustard Greens can be added to a salad, stir fry or, a garnish on a prepared meal. Mustard Greens With Chick Peas and Curry

Napa Cabbage: Great to make a quick Kimchi, Slaw, Stir Fry, Spring Rolls or even stuffed!
Cole Slaw Teriyaki Fried Beef Wraps Sweet and Sour Cabbage

Garlic Scapes: The flower bud of the garlic. The scape gets removed in late June to encourage the garlic bulbs to thicken up for our fall harvest. Enjoy as you would garlic.
Garlic Scape Pesto

Mushroom Share- White Button: Skillet Mushrooms and Chard
Have a recipe you can share? Email it to the farm!

Eat Me UP!
-Lettuces, Radishes, Napa Cabbage, Red Mustard

Zero Waste! You can freeze or dry me!
-(Freeze, Swiss Chard, Kohlrabi) (Dry, Mint)
Storage Tips:
Greens & Lettuces- Washed, in a salad spinner or, in a plastic bag with a paper towel.
Cabbage- Washed, in a plastic bag and placed in the refrigerator.
Garlic Scapes- In a plastic bag, in the refrigerator. Will keep for two to three week.
Kohlrabi- Washed, and store in paper or plastic bag in the refrigerator. Will last for several weeks.

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm
Stoneledge Farm LLC
info@stoneledge.farm
www.stoneledge.farm

LIKE us at https://www.facebook.com/StoneledgeFarm

Week #2 — Note and Recipes from the Farmer

We hope you have enjoyed the bounty of the first week’s shares. It sure is nice to have something fresh after a long winter season. The weather has been corporative these past couple weeks allowing us to get a lot of work done in the fields. We have been planting more fall crops, putting away some row cover (that was laid over some crops to protect them from insect damage) to prepare to harvest this week’s shares. We have also been working daily to keep the weeds down in the field using various cultivators, and the weeds we cannot get with the tractor will get done by hand.

In this week in your CSA shares, you will be getting sage. The sage has beautiful purple flowers that are editable. I have a few sage flower recipes below you can try. This week is the last week for transplants. This plant should be planted right away in a pot or directly outside in your garden. The container we are sending the plant in is a decomposable pot and can be planted directly into the ground or larger pot. The plant should have full sun and watered when needed. Enjoy!

This weeks recipes! You can find more on our website!

Napa Cabbage: Great to make a quick Kimchi, Slaw, Stir Fry, Spring Rolls or even stuffed!
Cole Slaw
Teriyaki Fried Beef Wraps
Sweet and Sour Cabbage

Arugula: Arugula is more of a spicy green. It’s a great addition to a salad but, you can also add it to a pizza, wilt in a pot of pasta, make pesto, add to a sandwich instead of lettuce for a little more flavor or add to your favorite soup recipe.
13 Ways to add Arugula To Everything

Sage Flowers: Sage is the most flavorful just when the flowers open. Enjoy the sage flowers in these unique recipes.
Savory Sage Blossom Pesto
Fried Sage Flowers

Mizuna: Mizuna is another great salad addition. You can add Mizuna to your Risotto, Stir-Fry, Soups or a Grain Salad. It has a nice peppery flavor.
Spicy Peanut Sauce over Again Greens by, Chrys Napolitano, Locust Point CSA
Have a recipe you can share? Email it to the farm!

Eat Me UP!
-Lettuces, Radishes, Napa Cabbage, Arugula, Mizuna

Zero Waste! You can freeze or dry me!
-(Freeze, Curly Kale) (Dry, Sage)

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #1 — Note from the Farmer

Dear CSA Member,

Welcome!  The first week is always very busy and full of activity!  We have been busy cultivating the fields, transplanting new crops, seeding fall crops, and getting the fields ready for the next set of plants that will be ready in the greenhouse.  If you do not have a salad spinner, it is a great investment!  This week lettuce and spring greens will fill your shares.  It has been a long winter, and we have been waiting for a fresh salad!

This week you will be getting a basil transplant in your share.  The basil type is Amethyst basil, and it is ready to use.  To use carefully pick off a few leaves.  Do not pick off all the leaves.  You can plant your basil it in a pot or outside.  It will need full sun and of course water!  : )

On the bottom of each note, I have added helpful tips on produce that you can freeze if you can’t eat everything up and, produce you cannot freeze.  Keep an eye out for these helpful tips!

This weeks recipes!  You can find more on our website!
Boc Choy: A type of Chinese cabbage with tender dark green leaves.
Boc Choy Stir Fry
Boc Choy with Ginger and Garlic
Boc Choy and Ham Gratin

Rhubarb: Usually used to make a sweet treat! One of the first vegetables ready in the garden each year.
Springtime Rhubarb Cake (A Stoneledge Farm favorite!)
Rhubarb Refrigerator Pickles

Red Cherry Radishes: Don’t toss the greens! They are beautiful and make a great addition to a salad!
Banh Mi Burger

Have a recipe you can share?  Email it to the farm!
Eat Me UP!
Radishes, Lettuces, Rhubarb

You can freeze or dry me!
Freeze- Boc Choy  Dry- Oregano

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm
Stoneledge Farm LLC
LIKE us at https://www.facebook.com/StoneledgeFarm

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 #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

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