A Note from the Farmer

April 2013

Dear CSA Member

A CSA Spring Farm Visit is being planned for the first time this year for May 18th from 11-3. The Spring Farm Visit will be an opportunity for CSA member families to visit the farm and be part of how we transplant, seed and care for the vegetables at the beginning of the CSA season. Come and enjoy the activity of the early season farm. There is a lot of excitement in the spring and a great chance to be part of their CSA share right from the start of the season.

Please dress in comfortable clothing and shoes that you don’t mind getting in the soil. Bring your own picnic lunch and drinks. We will take our lunch break in the barn. There is a lot of activity in the fields in May and you will be able to see how our tractors and transplanters work, meet the wonderful Stoneledge Farm crew and help with some of the planting. A great day for the whole family. The directions to the farm can be found on the farm website www.stoneledgefarmny.org, click on Contact and Directions and go to the West Farm Address 145 Garcia Lane, Leeds, NY 12451. If you plan on attending, please send an e-mail to the farm at info@stoneledgefarmny.org. In case of any changes I will be able to e-mail you directly.

The Fall Farm Festival is also planned for September the 14th. It is never too early to mark your calendar for the fall visit.

The greenhouses are filling up quickly with seedling transplants. The plowing has started in the fields. The work of the season has begun. I post farm photos on the farm FaceBook page regularly at https://www.facebook.com/StoneledgeFarm. Take a look.

Happy Spring and Welcome 2013 CSA season.
Deborah
for everyone at Stoneledge Farm

Note from the Farmer

March 2013

Dear CSA Member

We trudged our way through almost eight inches of snow to get to the warmth of the greenhouse today. Red and White Onions, Leeks, Shallots, Hot Peppers and Rosemary have been planted. The sunshine that is predicted for the weekend should be just what the seeds need to send out their first leaves. We all wait with great anticipation each year for the first green to appear.

As we gear up for the season we are also reaching out to members to help spread the word about joining CSA. If you are part of a church, synagogue, community group, parents group, have a building or job e-news, we would greatly appreciate it if you could post a notice about how to join the CSA. A sample has been included at the end of this e-mail.

We are very excited to announce the addition of the local, naturally grown Mushroom Share to the 2013 CSA shares. We were encouraged by the positive feedback from members and thank all of the members that took time to write. The Mushroom Share will be delivered every week, 24 deliveries, one variety of mushroom per week. We heard from members that a weekly delivery of the share would be the best. The varieties that are available from the neighboring Mushroom Farm are Crimini, White Button, Portobello, Shiitake, Oyster. The full Mushroom Share information can be found on the farm website, Mushroom Shares link on the left side bar. If you have already ordered your CSA share it is easy to add a Mushroom Share. Just log into your CSA Member Account by clicking on CSA Member Login under the center photo of the farm website and log in with your e-mail address and password. The additional shares are added to your Vegetable Share.

Mushrooms are also going to be available for weekly order from the Marketplace. Crimini, Portobello, White Buttons in 3 pound baskets and Shiitake and Oyster in 1 pound bags. The Marketplace will open for online orders two weeks before delivery begins.

Spring must be on the way!
Deborah
for everyone at Stoneledge Farm

Farmer’s Note — Week 24

This week’s full share is:
Beets-1 pound
Carrots-2 pounds
Red Russian Kale-1 bunch
Garlic-2 bulbs
Potatoes-2 pounds
Turnips with greens-1 bunch
Radish-1 bunch
Parsley-1 bunch
Dill-1 bunch

This week’s fruit share is:
1 bag of Golden Delicious Apples,Fuji Apples, Bosc Pears

Farmer’s Note — Week 23

This week’s full vegetable share:
Beets-2 pounds
Carrots-1 pound
Brussels Sprouts-2 stalks
Lacinato Kale-1 bunch
Garlic-2 bulbs
Sage-1 bunch
Boc Choi-1 bunch
Potatoes-2 pounds
Celeriac-1 head
Turnips with greens-1 bunch
Pop Corn-2 cobs-let this dry for 2 weeks or so.  The pop corn that was sent earlier will be dry enough now to pop.  The color of the kernels gets a little more intense and they look drier.  Pick the kernels from the cob, heat up about 1 TBS of vegetable oil in a pot with a lid.  Put in the kernels and wait for the popping to start.  Add butter and salt to taste.  Fresh pop corn is addictive and delicious.

Fruit Share
1 bag of Winesap Stamen Apples, Golden Delicious Apples, Bosc Pears
1 jug of locally produced Apple Cider

Farmer’s Note — Week 22

This week’s full share is:

Beets-2 pounds
Carrots-1 pound
Brussels Sprouts-2 stalks
Butternut Winter Squash-2
Garlic-4 bulbs
Sage-1 bunch
Radish-1 bunch
Boc Choi-1 bunch
Potatoes-2 pounds
Parsley-1 bunch
Collards-1 bunch
Turnips with Greens-1 bunch

Fruit Share:
1 bag with Fuji Apples, Cortland Apples, Bosc Pears

Farmer’s Note — Week 20

This week’s full vegetable share is:
Potatoes-2 pounds
Mizuna-1 bunch The Mizuna is very tender and sweeter than spring time planting. Makes a great salad ingredient.
Garlic-2
Collards-1 bunch
Parsley-1 bunch
Radish-1 bunch
Celeriac-1 head-if you have not tried Celeriac in a soup or stew I encourage you to give it a go. The flavor is subtle and adds almost a Parsnip flavoring to the recipe. Once you add Celeriac you will wonder how your soups will make it through the winter without it
Cabbage-1 head
Pop Corn-2 cobs

This week’s fruit share is:
One bag of Bosc Pears, Golden Delicious Apples, Spartan Apples
Just a note. Some of the fruit has some imperfections from the difficult fruit growing season. Two early hail storms completely destroyed many varieties and some were left with lasting nicks to their skin. Local Fruit has been dear this year and we are doing our best to get a good selection each week.

Farmer’s Note — Week 19

This Week’s Full Share

Spinach-1 bunch
Butternut Winter Squash-2
Garlic-2
Mixed Greens-1 bunch This is a mix of Arugula, Mizuna and some Bok Choi in all different amounts per bunch. We were afraid that the young greens would not survive the very cold weather.  Very young and tender so you can eat them fresh.
Celeriac-1 bulb. Adds such a wonderful flavor to any soup or stew that you would use Celery.
Red Radishes-1 bunch
Beets-1 pound
Carrots-1 pound

Fruit Share
1 bag with Golden Delicious Apples, Rome Apples, Seckle Pears

Farmer’s Note — Week 18

This Week’s Full Share

Beira Kale-1 bunch The traditional leaf kale (Gallena) for Portuguese kale soup.
This unique specialty from Portugal is also called Portuguese cabbage or sea kale. The taste and texture of the wavy green leaves is similar to collards. The thick fleshy midribs and stems can be peeled and eaten like celery or included in the soup.

Winter Squash-Sweet Dumpling-2

Leeks-1 bunch. The best way to clean leeks is to wash first, slice in the desired length and then wash the cut pieces in a bowl of clean water. Leeks grown in layers and often trap soil between the leaves.

Cabbage-2

Beets-2-yes, they are huge but super sweet.

Sage-1 bunch

Black Radish-2 Another different fall vegetable. Skin and slice thinly. Salt and eat fresh.

Celeriac-1 bulb This is a very different looking vegetable. Peel the rough skin and then use in soup, stews or other cooked dishes. The Celeriac will add celery like flavor. Can also be used in a fresh slaw. A recipe for Celeriac Slaw has been added to the Recipe Section of the farm website.

Cauliflower-1 head

Fruit Share

We wanted to give you something a little different this week.
1 jar of Pear Butter
1 bag with Bosc Pears and Cortland Apples

Farmer’s Note — Week 17

This week’s full share is:
Siberian Kale-1 bunch
Delicata Winter Squash-2
Leeks-1 bunch
Bright Lights Swiss Chard-1 bunch
Potatoes-2 pounds
Pumpkin-1
Broccoli-1 pound
Parsley-1 bunch

Hot Peppers-take if you like-they are hot so do not touch sensitive areas after handling

Fruit Share
1 bag with Jona Gold Apples, Empire Apples, Seckle Pears

Farmer’s Note — Week 16

This week’s full share is

Lacinato Kale-1 bunch

Carnival Winter Squash-2 Many recipes for Winter Squash-any variety including Pumpkins, call for 2 cups of cooked squash. Cook the Winter Squash, measure 2 cups and put in a zip lock bag. Freeze until you need it. There is a great Winter Squash Bread recipe on the farm website, Recipe section.

Garlic-2 bulbs

Red Cabbage-1 head  An old time recipe for Sweet and Sour Red Cabbage is posted on the farm website, Recipe section. If you have some of the Green Cabbage and a Carrot left in your refrigerator, try the Cole Slaw recipe with a combo of the two colored cabbages and a carrot.  The colors are beautiful, almost like confetti.

Beets-1 pound

Thyme-1 bunch

Carrots-1 pound

Hot Peppers-take if you like. They are really hot so take caution when cutting them.  Keep away from your eyes and other sensitive areas.

Fruit Share
1 bag with Red Bartlett Pears, Early Fuji Apples, Gala Apples all together.