Category: Note from the Farmer

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

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

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

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.

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

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

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

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.

Full Vegetable Share
Carrots-1 bunch with a variety of colors
Acorn Winter Squash-2  The Winter Squash will hold a little longer if we do not wash it.
Winter Squash freezes very well.  Cook the squash, scrape the flesh and mash.  Put in a zip lock bag and freeze.
Garlic Chives-1 bunch.  Everything is edible including the flowers and small seed heads
Green Fall Cabbage-1 head
Spinach-1 bunch. The last of the spinach.
Broccoli-1
Peppers-2
Mint-1 bunch
Habaneros-take if you like but use with caution. These are one of the hottest peppers.  Do not touch your eyes or any other sensitive area after handling the peppers.

Fruit Share
1 bag with Gala Apples, Bartlett Pears
1 box of Concord Grapes. We were lucky to be able to find grapes this season.  Most of the vineyards lost their grape crop due to the early hot spell and then frost. Concords are a seeded variety with a tasty skin.

Full Vegetable Share
Carnival Winter Squash-1 A colorful Winter Squash.  Split, remove the seeds and bake. A pat of butter and bit of Stoneledge Farm honey or maple in the cavity is just delicious.
Edamame (soy beans) -1 bunch–pluck the pods from the plant.  Steam, salt and pop the beans from the pod.
Green Fall Cabbage-1 head
Broccoli- 1 head
Opal Basil-1 bunch
Shallots-2
Eggplant-2
Red Ace Beets with Greens-1 bunch. We wanted to pick this planting of beets while the greens are still in good condition.  Take the greens from the roots and use as a cooked green.
Hot Peppers – Take as many as you want.

Fruit Share
Gala Apples and Bartlett Pears in one bag. Gala Apples are a sweet eating apple. Bartlett Pears will ripen to a yellow skin but can also be used green. Do not allow them to over ripen or the center will be brown.
Plums in a bag.