Tag: ancho peppers

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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

Ingredients:
• 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

Directions:
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.

Enjoy!
-Candice for Everyone at Stoneledge Farm

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Week #18 — Note from the Farmer

Week #18

Dear CSA members,

The seasons are continuing to change; there was a cool bite to the air this morning. As the summer crops begin to fade, the fresh fall greens take their place, bringing new life to the fields. The dry weather has continued through the growing season, bringing with it challenges as well as some benefits – such as not working in the rain and mud. The fungal diseases that can often reduce crop yields during the summer months were not a major concern due to the lack of precipitation.

The majority of our plants are started by hand in the greenhouses and then transplanted into the fields to give them a much-needed head start. During this period, the transplants need constant moisture to help establish the plants. This was a major struggle from early spring until last week, when we finished the last transplants for the season. Fortunately, we have a great staff of excellent farmers who efficiently irrigated our tender crops while conserving water throughout the summer months.

The past several days have been very rewarding with high yields of winter squash, popcorn, carrots and sweet potatoes. The sweet potatoes are a crop that we are just learning how to produce in high quantities. The process starts in the winter by ordering organic sweet potato “slips” from a farm in Georgia. The timing must be perfect to ship the slips from Georgia to New York. These tender shoots can survive for only a day or two and need to be planted and watered immediately upon arrival in June. This season we prepared a section of the field with hills of soil prior to the slips arrival. Keeping the rows hilled, weeded and fertilized throughout the season paid off with the best quality sweet potato harvest we have ever had. These slips are expensive but with high yields, they are worth it. Now that we have figured out the needs of this crop, we will double our order for next season and hopefully get the same results.

We have acres of fall greens coming on strong. Lettuce, radishes, mizuna, mustard, arugula and more will soon return, bringing fresh salads to the fridge! We also have an abundance of hardy brassica greens that will continue through the remainder of the year. Potatoes, carrots, beets, winter squash and many more root crops will add some bulk to the weekly harvest. Things are looking good for the fall!

I hope that everyone has enjoyed the season so far and is feeling the healthy benefits of eating our fresh organic produce. Thank you for all your support and loyalty to our farm.

Pete for everyone at Stoneledge Farm

A reminder that this week is a coffee share week!

Winter squash – 1
Lacinato kale – 1 bunch
Sweet potatoes – 2
Ancho peppers – 2
Sweet peppers – 2
Curly parsley – 1 bunch
Shallots – 2
Radish bunch – 1
Serrano peppers – take what you like

Fruit Share:
1 bag- Empire Apples Grown by Fix Brothers Orchard
1 bag – Anjou Pears Grown by Klein’s Kill Orchard

Mushroom Share: Crimini

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Judi’s Recipe — Week #23

Greetings! This is really the home stretch. I will not be at the CSA next week, so I want to say “ta ta” to you now. I wish you a warm and cozy winter, and look forward to seeing you all next June. Don’t forget that Lewis Waite will be delivering their wonderful products all winter.

Today’s recipe may seem complicated, but, once you assemble the ingredients, it’s very simple. It’s an enchilada recipe that uses kale pulp (yes, pulp!) after you juice the kale. It also uses potatoes and garlic, both of which we are getting this week. I hope you enjoy it, and that you have a delicious week!
Best,
Judi

KALE AND POTATO ENCHILADAS

Juice
***********************
2 bunches kale, washed and drained.

Enchilada Sauce
***********************
2 TBS olive oil
1 onion, diced
1 red bell pepper
2 poblano peppers
1 red jalapeno pepper
1 hot Italian pepper
2 1/2 tsp Ancho chili pepper
1 1/2 tsp cumin
1 tsp oregano
1 28 ounce can diced tomatoes, preferably roasted
1 tsp sugar
1 1/2 tsp salt
Enchilada Filling
1 lb yellow or red potatoes
2 TBS olive oil
4 cloves garlic, minced
3 cups kale pulp, from the juice, above
1/2 tsp. cumin
1/4 cup vegetable broth or water
3 TBS lime juice
1/4 cup walnuts, coarsely chopped, plus more for garnish
1 1/2 tsp salt
10 – 12 whole wheat tortillas
3/4 cups queso fresco or any cheese you like

1. Juice the kale first and set aside the pulp to use in the enchilada recipe.

2. Peel and cut the potatoes into 1-inch pieces. Rinse the cut pieces and cook, covered in water, in a large pot over medium high heat. Bring to a boil, reduce the heat and simmer for 20 to 25 minutes, or until tender. Drain and set aside.

3. Preheat the oven broiler. Place the peppers on the top rack of oven and let roast. Check every few minutes, rotating peppers, until they are charred on all sides. Remove them from oven, remove the seeds and rough chop the peppers. Reduce the oven temperature to 375 degrees.

4. In a sauce pan, heat olive oil over medium heat. Add the onion and sauté 5 to 7 minutes. Add chopped, roasted peppers, chili powder, cumin, Mexican oregano, tomatoes, sugar and salt. Let simmer for 10 minutes. Using a blender or immersion blender, puree sauce until smooth. Set aside.

5. In a large sauté pan, heat olive oil over medium heat. Add garlic, and sauté for 1 to 2 minutes. Add the kale pulp, and stir to combine with garlic. Add cooked potatoes, lime juice, broth, cumin, and walnuts. Stir to combine. Cook 5 to 8 minutes, until heated through.

6. Spray a 9×13 inch baking dish with nonstick spray. Spread a small amount of sauce around the bottom of the baking dish.

7. In a dry pan over medium low heat, heat each tortilla until flexible. Remove from heat. Dip the tortilla into the sauce and place into the baking dish. Fill the tortilla with some of the filling. Roll the tortilla around the filling and place seam side down in the baking dish. Continue until filling is divided among the tortillas.

8. Pour the remaining sauce over the top of the filled tortillas, making sure to cover the edges to prevent dried and tough edges.

Bake in the preheated oven 20 to 25 minutes. Sprinkle cheese across the top, if desired, during the last 5 minutes of baking.