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.


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.

-Candice for everyone at Stoneledge Farm

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.

-Candice for Everyone at Stoneledge Farm

Week #20 Note from Farmer Update — How to freeze Cauliflower

Dear CSA Members, 
Below is your update for tomorrow.  We had to exchange the Lacinato Kale for extra Cauliflower this because the Cauliflower harvest was so abundant!  Once the cauliflower is ready it all has to be harvested or it will go bad.  We are very excited to share this bounty with our CSA members!  Enjoy!
Want to Freeze Cauliflower?  Below are directions!

-Heat a large pot of salted water to a boil.  In a large bowl, fill with half ice and water.

-Cut up the veggies while you wait for the water to boil.  Carefully, add in vegetables and cook for 1 to 1 1/2 minutes, only until they’re slightly cooked through and tender.

-To test, remove a piece with a slotted spoon, dip it into the ice bath to cool quickly, then eat it.  If the test is good then scoop out vegetables quickly and immediately move to the ice bath.

-Keep the vegetables in the ice bath just until they’ve cooled, about 20 to 30 seconds.  Remove vegetables, drain in a colander, and set aside until ready to freeze.



Week #20 — Note from the Farmer — Cauliflower Soup Recipe, Boc Choy recipes, more

Dear CSA Member,

As the season slowly winds down we have had member request for winter coffee shares. If you are interested in ordering coffee for the winter months you can order directly from the marketplace. The coffee is freshly roasted and will keep for the winter stored in a cool dry area.

Other items are available through the marketplace as well such as vegetables & fruit in bulk. (Collard Greens, Lacinato Kale, Red Russian Kale, Curly Kale and weekly apples) These items are great for freezing!
Don’t forget your Honey, Maple Syrup, and Seed Oils! These items are also available through the online marketplace. Order soon as quantities are limited this time of year.

To Order Click Here

This week in your share you will be receiving Boc Choy! A little taste of spring! (as we head into fall) This is just one of the few items that we seed and plant again for the fall. This crop like the mustard, mizuna and arugula do well in cooler temperatures. They will not grow well in the heat of summer. You will also be receiving the first fall harvest of Cauliflower! We hope you enjoy!
I have added some helpful cooking tips and recipes below. One recipe is from a CSA member!

Cauliflower Soup
Judi Katz-Schwartz, Yoo Mi Thompson

• 3 tablespoons olive oil
• 1 medium onion (6 ounces), sliced thin
• 1 head very fresh cauliflower, about 1-1/2 pounds
• Salt, to taste
• 5 1/2 cups hot water, divided
• Extra virgin olive oil, to taste
• Freshly ground black pepper, to taste

1 Heat the olive oil in a heavy pan. Saute the onion in the olive oil over low heat without letting it brown for 15 minutes. This is called “sweating”.
2 Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until the cauliflower is tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook uncovered for another 20 minutes.
3 Purée the soup in a blender (you’ll have to work in batches) to a very smooth, creamy consistency. Let the soup stand for 20 minutes. It will thicken slightly.
4 Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Bok Choy- Bok Choy is great sautéed, steamed or even eaten raw.
Try this Apple Box Choy Salad A great fall Bok Choy recipe.

Ancho Peppers- This week you will also be getting Ancho Peppers. Ancho peppers are a mildly hot pepper. They add a little spice to your dish and are great in chili.

-Candice for Everyone at Stoneledge Farm

Week# 19 — Note from Farmer, Mizuna, Mustard Green, Arugula Salad Recipe, Celeriac Recipes, Kale Recipes, Seed Oils

Dear CSA Member,

The weather has been unpredictable these past few weeks. It has gone from 80 degrees one week to frost the next. We are now heading back into another warm trend! The fall leaves are at a standstill and are still mostly green. This week was the first harvest of Sweet Potatoes! They look beautiful but haven’t been washed to help keep for members. (read below) We also harvested Pop Corn this week! The PopCorn is harvested and is put in the greenhouse to dry. It takes a few weeks before the popcorn is ready to POP! It will be ready for your share in a few weeks!

Sweet Potatoes: The sweet potatoes WILL need to be washed. They were harvested right from the fields and packed for your share. The sweet potatoes will keep a little longer if they do not get wet.
The Sweet Potatoes have a very thin skin that you are able to eat when cooked (you do not have to peel them). Whipped Sweet Potatoes taste great with a drizzle of Butternut Squash or Roasted Pumpkin seed oil on top.

Celeriac: Celeriac will be in your shares this week. A CSA member from the New Rochelle CSA shared on Instagram Celeriac Mash. (Looked Delicious! Thank you for posting!) Check out this link for TEN (YES, 10) THINGS TO DO WITH CELERY ROOT Click Here

Curly Kale and Beets: Curly Kale aka. Winter Bor / Starbor Kale will be in your share this week as well. Our favorite kale recipe here on the farm is Roasted Beet and Kale Salad With Maple Candied Walnuts This is a beautiful and tasty salad. This salad calls for Maple Syrup and Honey that are available through the online marketplace.
For more Kale recipes Click Here

Greens: Arugula, Mizuna and Mustard

5 ounces pre-washed salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 cup toasted walnut halves
4 ounces gorgonzola or other blue cheese, crumbled or shaved

Vinaigrette (makes 1/2 cup)
3 Tbsp pumpkin seed oil
3 Tbsp extra virgin olive oil
1/2 teaspoon Dijon mustard
1 Tbsp + 2 Teaspoons lemon juice
1/4 teaspoon salt
Pepper to taste

Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add lemon juice until combined. Season with salt and pepper. Set aside.

In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.

Check out our Online Marketplace! The Stoneledge Farm online Marketplace offers honey, maple syrup, coffee, seed oils, mushrooms, fruit, and vegetables in bulk. Click Here to login to your account to place your order.

-Candice for Everyone at Stoneledge Farm

Week #18–Note from the Farmer — How to prepare Turnip & Radish Greens, Turnip Recipes, Mizuna and Mustard Green Recipe

Dear CSA Member,

We finally broke the heat wave this week. It went from 90 degrees all week and now a seasonable 70 degrees. It officially feels like fall! You will start to notice your CSA shares are getting heavier as we continue to harvest the fall root crops such as turnips, fall radishes, and carrots. The greens on the turnips and radishes are beautiful, loaded with vitamins and should be eaten! They are delicious! Below are a few ways to prepare your radish and turnip greens.

Bella Luna Turnips & Greens: These turnips can be eaten raw or cooked. (Don’t forget to use the greens) They taste delicious raw sliced up on a salad, roasted, boiled or added to a soup. Check out these great links below to help you prepare your turnips including the Greens!
4 Quick Turnip Recipes- Click Here
Turnip and Potato Patties- Click Here

Radish Greens: Radish Greens have a peppery taste and can be eaten raw or cooked. You can add them to your Mustard and Mizuna salad or you can make pesto, roast them and more. More ways to prepare these nutritious greens below.
Don’t Toss Those Radish Greens- Click Here

Mizuna and Mustard Greens – Fall Mizuna and Mustard Greens Salad recipe below. Made with a honey vinaigrette salad dressing.
Mizuna and Mustard Green Salad- Click Here

This week is an Optional Coffee Share and Dry Bean Share Week. If you have either of these optional shares please do not forget to pick them up with your CSA delivery.

Check out our Online Marketplace! The Stoneledge Farm online Marketplace offers honey, maple syrup, coffee, seed oils, mushrooms, fruit, and vegetables in bulk. Click Here to login to your account to place your order.

-Candice for Everyone at Stoneledge Farm

Week #17 Note from Farmer– About Sage, Kale, Speciality Radishes, Chioggia Beets, Concord Grapes and Seckel Pears

Dear CSA Member,

Happy Fall! It is the first day of fall and it is 85 degrees! The weather has been hot and dry these past few days and will be 87 on Sunday! We have been preparing for the fall season’s harvests along with cleaning out the fields from summer. Below are some tips on some of the items you will be receiving in your CSA share this week.

Sage: A Southern Europe and Mediterranean herb. Pairs well with poultry.

Kale: It is that time of year again. All the Kale is growing beautifully. This week in your share you will be getting Lacinato Kale also know as “dinosaur kale”. Check out this great link for Kale that was sent in from one of our CSA members. Keep this link handy for the remainder of the season! Click Here

Specialty Radishes: This week you will be getting some specialty radishes. It is the first picking of the fall radishes. The radishes have beautiful greens you can make a small salad with. It tastes great with a sweet dressing.

Chioggia Beets: Italian Heirloom variety beet. When sliced open you will notice beautiful stripes of red and light pink.

FRUIT SHARE MEMBERS: This week you will be getting Concord Grapes, Seckel Pears, and Cortland Apples.
*Concord Grapes– Grown by Tousey Farm Delicious sweet grape. Concords are a slip skin grape. You squeeze the grape and the pulp will slip out. All parts of the grapes are good for you. You can eat the skin, pulp, and the seed if you choose. Try this Concord Grape Muffin Recipe.
*Seckel Pears – Grown by Fix Brothers Farm(small sweet pear.) Let them sit out for a couple days to soften slightly.

-Candice for Everyone at Stoneledge Farm

Week #16 Note from the Farmer — How to Use Celeriac, Celery Root Recipe, Butternut Squash Recipe, and Prune Plum Recipe

Dear CSA Member,

The weather has been cooperating nicely for us. It almost feels like another round of summer! This week we have been busy transplanting crops for the late fall season such as lettuces, kohlrabi, bok choi and more. We also have harvested our winter squash. With the warm sunny days, we have been having it made for a great week to harvest the winter squash. Check out our winter squash harvest on Facebook or Instagram.

Butternut Winter Squash will be in your share this week. Along with Celeriac and Potatoes. Try these great recipes below.

Butternut Squash: Peel your butternut squash with a vegetable peeler and slice in half, and scoop out the seed.
Try this Maple Pecan Butternut Squash recipe.
This tastes even better with a drizzle or Pumpkin Seed Oil, or Butternut Squash Seed oil. Maple Syrup, Pumpkin, and Butternut Squash seed oil are all available through the online marketplace.


Celeriac: Celeriac is a root crop that is used a lot in soups or stocks. Very strong celery flavor but, it is not the root of celery. This crop is grown specifically for its root.
You can also try this delicious Potato and Celery Root (Celeriac) Gratin Recipe.
To Peel Celeriac…

Cut off the top just under the stalks creating a wide flat surface to stand the Celeriac upright on a cutting board.
Slide your chef’s knife down the side of the root until all the skin has been removed.
You can slice or dice the celeriac according to your recipe.


Prune Plum Recipe: Italian Plum Torte


Candice for Everyone at Stoneledge Farm



Due to the rainy spring we have had the butternut squash will not hold as long as usual.  Please use as soon as possible. 
Fruit Share Members – This week you will be getting prune plums.  They are a cooking plum and are tart to eat fresh.  Below are a few links with recipes on how to use the cooking plums this week.  Enjoy!
Plum Conserve – Click Here (Great to spread on toast)

Week #15 Note from the Farmer — How to Use Cranberry Beans

Dear CSA Member,

We are getting closer and closer to the official start of the fall season but, the tomatoes and peppers aren’t ready to end just yet! We are slowly transitioning from the summer harvest to more fall hearty crops such as beets, carrots, kale, and potatoes. As these field crops are changing so are the leaves on the trees. They are changing from the bright green of summer to a tinted yellow of fall.

We have had many requests for dry beans to be grown here on the farm. We have planted some this season and the beans are now ready to be harvested. Here are some interesting facts about dried beans.
-The United Nations has declared 2016 “The Year of the Pulse” to celebrate and promote the consumption of beans, lentils and peas around the globe and their website has some wonderful recipe ideas to try.
-They are low in fat and high in fibre and protein. Just half a cup of lentils will give you the same protein as 2 cups of rice.
-Beans make you feel full for longer, releasing energy slowly as your body breaks down the complex carbs rather than the quick energy hit you get from simple carbs in sugars.
-Soaking dried beans reduces cooking time. Discarding the soaking liquid and cooking in fresh water may reduce flatulence, but some say this is a load of hot air and loses flavor in the bean. I tried both and didn’t notice an appreciable difference!
These facts came from “Top 10 Things to Know About Growing and Cooking Shell-out Beans”

Try this great bean Fagiloi Recipe: Click Here


-Candice for Everyone at Stoneledge Farm


Tips for using your Cranberry Beans-
  1. Remove the rubber band from the bunch of dry beans.
  2. Pick off all the pods
  3. Open pod and take out the bean : )
All you need to know for Cranberry Beans (cooking, storing and preparing):  Click Here

Week#14- Note from Farmer — Creamy Potato Leek Soup with Collard Greens Recipe

Dear CSA Member,

The Farm Visit was a great turn out! We had such beautiful weather and an all around good day! We would like to thank all of our CSA members that made the trip to come visit farm yesterday. And, special thanks to the vendors that joined us yesterday. The Bees Knees Cafe at Heather Ridge Farm, James Mikmanus and his niece with local honey and the observation hive, Kim from Paridis to Go for making all the delicious pork and chili. It was a really great day and we’re so thankful you could join us! * If you have any pictures from the farm visit please share them with us we would love to use them on Facebook and our website.

This week in your share you will be getting potatoes, onions and collard greens. Try this Rich and Creamy Potato Leek Soup with Collard Greens. This Recipe is by Andrea Beaman from the Yorkville CSA. Thank you Andrea! It is delicious! You can replace the leeks with the current onions you have in your share. It is great for this time of year!

Marketplace: Check Daily for Vegetable and Fruit Updates.

This week is an optional coffee & dry bean share week. If you have ordered these optional shares please do not forget to pick them up with your vegetable share. Thank You!


Candice for Everyone at Stoneledge Farm