Week #24 — Note from the Farmer

Dear CSA Member,

This is the last delivery for the 2018 season. We would like to thank all the CSA members and a special Thank You to the site coordinators! Thank you for being apart of the Stoneledge Farm CSA and your dedication during the 2018 season. The rain this season has sure been challenging but, we are grateful for the bounty we were able to harvest. The marketplace will be closed for all orders on Monday at 1 pm. Don’t forget to place your last minute orders. Available on the Marketplace is Coffee, Honey, Maple Syrup, Stoneledge Farm Yarn and Wool Products, Cook Books, Dry Beans, Mushrooms in Bulk, Veggies in bulk (Great for freezing, Seed Oils, Sriracha Sauce and more! Place an order for great gift giving this year!


10% off ALL Marketplace Items.
Use coupon code FALL at checkout!
Login to your member account to place your order.
Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before you’re delivery by 12pm.


The 2019 CSA SEASON IS OPEN FOR SIGNUPS!
You can order your share for the 2019 CSA season by logging into your member account.
Use coupon code CSA15 at check out for $15 off your full vegetable share
Use code CSA7 for $8.00 off your half, fall, spring or alternate vegetable share (ONLY if your CSA location offers these shares)
(Offer ends January 1st, 2019)


Please take our survey. It should take about 5 minutes to complete. We appreciate and value your feedback. Thank You!
Survey closes this Friday the 16th at 1pm.


Fruit Share Recipe: Apple Crisp
Mushroom Share Recipe: Stuffed Mushrooms

Daikon Radish: Can be eaten raw or cooked. We prefer them cooked and our favorite recipe is Daikon Fries

Popcorn: Popcorn for the first time this season! Follow the steps in this video and you will have a delicious bowl of popcorn to enjoy!
Popping Popcorn Directions

Winter Squash: Due to all the rain you want to use up your winter squash. Freezing is the best way to preserve it. Use the helpful link below. How to freeze winter squash?
Acorn Squash with Greens Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake

Beets: Can you say dessert!? Try this beet cake recipe!
Beet Cake With Cream Cheese Frosting

Turnips:
Turnip and Potato Patties Pancetta and Sesame-coated Turnips

Kale: You can use this type of kale in place of most recipes calling for kale. Kale is also very easy to freeze.
Potato and Kale Soup Portuguese Kale Soup

Storage:
Eat Me UP!- Garlic, Potatoes, Daikon Radish
Freeze– Winter Squash, Beets, Kale, Collard Greens,
Dry: Parsley (best dried in oven)

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #22 — Note from the Farmer

Dear CSA Member,

These next few weeks are always very busy! Besides harvesting weekly shares, the fields need to prepared for the winter months. Machinery needs to be cleaned and winterized; barns need to be organized for next season along, with the setup of the website for 2019. Hard to believe we are thinking about 2019 already! The summer always tends to fly by.

Don’t forget to order your marketplace items now before the end of the season. Some things are already sold out for the season, but we still have plenty of great items available. Local honey, maple syrup, organic coffee, organic sriracha sauce, seed oils, cookbooks and more. These items all make great gifts as well!

New to the Marketplace is Stoneledge Farm handcrafted wool and yarn products. The temperature sure is beginning to fall these days! Why not cozy up with a warm handwoven wool blanket, or better yet a warm cowl scarf or mittens. There are plenty of options for you to stay warm this winter season.
Check them out!


Our marketplace items sell out quickly this time of year. Please order soon if you are interested.
Login to your member account to place your order.

Marketplace Special-
10% off all Marketplace items while supplies last!
Use code MARKET
Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before you’re delivery by 12pm.


This week is November’s optional Coffee and Dry Bean share delivery. Please do not forget your optional shares if you ordered them.

Fruit Share Recipe: Apple Sauce
Mushroom Share Recipe: Cremini Mushroom Recipes

Oaxacan Heirloom Corn Cob: This was an experiment that we tried this year and the corn looks beautiful. You can use as a fall decoration or make into corn muffins. It is VERY important that you follow the directions of sifting the corn after the food processing step to get all hard corn pieces out.
How to use Oaxacan Heirloom Green Corn
Honey Cornbread Muffins

Specialty Lettuce: This is a smaller head heirloom lettuce with pointy leaves. Great for fresh eating.

Winter Squash: It is that time of year! I have added a few delicious recipes that are universal with acorn and butternut squash. How to freeze winter squash?
Acorn Squash with Greens Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake

Turnips: White globe turnips this week, with the greens. The greens can be cooked like collard greens. Very nutritious!
Turnip and Potato Patties Pancetta and Sesame-coated Turnips

Kale: This week is Red Russian. You can use this type of kale in place of most recipes calling for kale.
Potato and Kale Soup Portuguese Kale Soup

Storage:
Eat Me UP!– Shallots,
Freeze– Winter Squash, Brussels Sprouts, Sweet Potatoes, Kale, Carrots, Beets, Parsley
Dry: Parsley (best dried in oven)
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #20 — Note from the Farmer

Dear CSA Member,

BUR! The weather forecast is predicting pockets of frost already! It sure feels like October! We hope everyone has been enjoying the fall bounty, along with the delicious salad ingredients you have received this past week. We are always excited for another round of salads in the fall months. They lettuce, arugula and mizuna are always so tender this time of year. The mizuna and arugula add such a nice flavor to a delicious fresh salad. These greens do not have to go in a salad, they are delicious cooked as well. See below for some ideas.

Special Note: Due to the rain this week it made things a little muddy in the field. We are going to wash all vegetables before we send but you are going to want to give it another good rinse when you get them home.

There are great items available on the marketplace. Stock up on these items for the winter months, or order for gifts. We have local honey, local maple syrup, organic coffee, organic dry beans, organic sriracha sauce, and much more! New to the marketplace is Stoneledge Farm wool. We have blankets, rugs, mittens, scarfs, and yarns. With this chilly weather ahead these items will be sure to keep you warm! Alternatively, order these items for a loved one. They make a great gift.

Our marketplace items sell out quickly this time of year. Please order soon if you are interested. Login to your member account to place your order.


MARKETPLACE SPECIAL
SPOOKY Ghost Pepper Sriracha Sauce Special.
Purchase ANY Sriracha Sauce on the marketplace and receive 10% off.
Use code SPOOKY
The sriracha sauce is organic, locally grown, and produced by Kitchen Garden farm in MA.
Login to your member account to place your order.
Order before 1pm the day before your delivery to receive your order this coming week.


Fruit Share Recipe: Waldorf Salad
Mushroom Share Recipe: Butternut Squash Stuffed with Quinoa and Mushrooms

Mizuna: Can be eaten raw or cooked. Most commonly added to a fresh salad. When eaten raw this red mizuna adds a beautiful color to a dish.
Mixed Greens Salad with Apples and Maple-Walnut Dressing
Stir-Fried Bok Choy and Mizuna with Tofu

Radishes: Easter-egg Radishes this week. You will notice how tender they are this fall. Beautifully colored with a bright white center. They make a perfect picture!
35 Radish Recipes That Are More Than Just Snacks

Mustard Greens: Like the mizuna you are able to cook this green OR eat raw in a salad. Choose your way!
Mixed Greens Salad with Apples and Maple-Walnut Dressing
Sautéed Mustard Greens

Arugula: Another great salad ingredient but, you can also cook as well.
11 Surprising Ways to Cook With Arugula

Storage:
Eat Me UP!– Lettuces, Boc Choy, Onions
Freeze: Sweet Potatoes, Winter Squash, Mustard Greens, Arugula, Mizuna, Swiss chard

Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

JUDI’S RECIPES – WEEK 19 – OCTOBER 9, 2018

October 9, 2018

Greetings All,

I’d like to say that the crisp fall weather is here, but it isn’t. Is it just me, or is the weather getting stranger and stranger? Never mind – we have delightful fall vegetables to enjoy.

So, how about something a little bit different for these uncertain days? I’m thinking apples. I’m thinking about warming up the house with the scent of butter and sugar, of juicy apples and cinnamon. This recipe is for my go-to dessert when there’s not much time, but I want to impress company. The recipe is for individual apple tarts. So easy to make and so delicious!

CARAMELIZED APPLE TARTS

Ingredients

1 pkg Pepperidge Farm puff pastry sheets, thawed in the refrigerator

4 apples (I like to use a combination of red apples and green apples)

3 TBS cold unsalted butter

1 cup sugar

1 tsp vanilla or 1 vanilla bean

cinnamon

 

Directions

1. Preheat the oven to 400 degrees.

2. Wash the apples and core them, but do not peel them. Cut each apple into thin slices.

3. Unwrap the sheets of puff pastry and, using a saucer as a pattern, trace a circle for each tart.

4. Place the pastry circles on an ungreased cookie sheet or sheet pan.

5. Arrange the apple slices on each circle, overlapping and alternating red and green apple slices in a pinwheel pattern.

6. Dot each tart with butter pieces. Scatter sugar over the tarts, and then sprinkle with vanilla extract or vanilla bean. Finally, sprinkle a little cinnamon on each one.

7. Bake the tarts until the pastry is golden brown and the apples are soft.

8. Serve warm or at room temperature. You can even serve them cold.

 

HELPFUL HINT: These tarts are great with a scoop of ice cream on the side. I sometimes even sprinkle a little apple liqueur, like Calvados on the tarts to give them a little kick.  You can also serve them with whipped cream spiked with Calvados.

So, I hope you get some apple cider and drink it with these apple tarts on a cool evening. Enjoy!

Have a delicious week.

Best,

Judi

 

 

 

Week #18 — Note from the Farmer

Dear CSA Member,

We hope everyone has been enjoying the cool fall weather so far. It is already, hard to remember the hot and humid days as we enjoy the refreshing fall air. This week you will be getting some fall lettuce in your shares. There is always an abundance of lettuces in the spring, and then it suddenly comes to a quick halt. It should be a treat to have a fresh salad once again. This week you will also be getting more winter squash. There are plenty of ways to cook and use up your winter squash. You can also freeze the winter squash very easily. Use this link for helpful tips. You can also use the winter squash in recipes that call for pumpkin. We hope you enjoy!

This week we are delivering October’s optional Coffee, and Dry Bean Share week. (Can you believe it’s October already?!) Please do not forget your optional shares if you ordered them.


This Week is a Maple Marketplace Special-
Purchase any size maple syrup and receive 10% off using coupon code MAPLE
This Maple Syrup is naturally and locally produced by Bearkill Maple in Gilboa, NY.
Login to your member account to place your order.


There are also lost of other great items available on the marketplace that make great gifts for the coming holiday season!
Order before 1pm the day before your delivery to receive your order this coming week.


Fruit Share Recipe: Apple Cake
Mushroom Share Recipe: Mushroom Marsala Recipe

Winter Squash: It is that time of year! I have added a few delicious recipes that are universal with acorn and butternut squash.
How to freeze winter squash?

Acorn Squash with Greens
Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake
(Don’t forget about the Maple Syrup Marketplace Special!)

Romaine Lettuce: Many ways to use, but there is nothing like a fresh Caesar Salad!
Caesar salad with Romaine Lettuce

Frisee Endive: You may remember this from the spring months. It is great in a salad or you can sauté. Try this delicious Peanut Sauce over sautéed frisee endive.
Spicy Peanut Sauce over Asian Greens

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Storage:
Winter Squash- Out in a cool dry area, or in the refrigerator.
Carrots- In the refrigerator crisper draw.
Potatoes, Onion- In crisper Drawer
Boc Choy, Lettuce, Collard Greens- Damp paper towel, or salad spinner in refrigerator.
Herb, Hot Peppers- Hang to dry, freeze, or in a damp paper towel in refrigerator.

Eat Me UP!- Potatoes, Lettuce, Onions
Zero Waste!
Freeze: Winter Squash, Carrots, Parsley, Collard Greens, Hot Peppers
Dry: Herb, Celeriac
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

JUDI’S RECIPES – WEEK 17 – SEPTEMBER 25, 2018

September 25, 2018

Greetings All,

The summer of extraordinary heat and heavy rain is coming to an end. I don’t know about you, but to me that means I can start using the oven again. Time for some fall comfort food.

How about a zesty squash soup? This is a favorite recipe of mine. It’s easy to make and really tasty.

 

Curried Butternut Squash Soup With Apples

Ingredients

  • 2 TBS unsalted butter
  • 2 TBS olive oil
  • 3 large yellow onions, chopped
  • 2 TBS mild curry powder
  • 2 large butternut squashes
  • 4 apples (sweet, such as Macintosh or Gala)
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 c. water
  • 2 c. apple juice

Directions

1. Warm the butter, olive oil, onions, and curry powder in a large pot, uncovered, slowly over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

2. Peel the squash, cut it in half, and remove the seeds. Then cut the squash into chunks.

3. Peel, quarter, and core the apples, then cut into chunks.

3. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring it to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.

4, Puree the soup in a food processor.

5. Pour the soup back into the pot. Add the juice and enough water to make the soup quite thick. Check the salt and pepper and serve hot.

You will love this soup with some crusty bread  and perhaps a glass of white wine.

HELPFUL HINT: Squash can always be peeled, cut up and roasted, and then frozen. This kind of divides the work so that when you are ready to make the soup, you just throw in the cooked quash cubes and off you go.

I hope you enjoy this lovely fall soup. Have a delicious week!

Best,

Judi

Week #17 — Note from the Farmer

Dear CSA Member,

Welcome Fall!
Our favorite time of year! Cool mornings and warm days. The leaves are just begging to change. Before you know it, they will all be painted with beautiful fall colors. We all love this time of year. New this week in your shares is celeriac. This is a Stoneledge Farm staple. Celeriac has such a strong flavor, and multiple ways to use it. We are sure you will love it! Another returning item that everyone will recognize is Boc Choy. Boc Choy, like the lettuces, require cooler growing conditions. Spring and fall are the perfect conditions for the lovely boc choy. We hope you all enjoy this weeks bounty.

This Week is a Maple Marketplace Special-
Purchase any size maple syrup and receive 10% off using coupon code MAPLE
This Maple Syrup is naturally and locally grown by Bearkill Maple in Gilboa, NY.
Login to your member account to place your order.
There are also lost of other great items available on the marketplace that make great gifts for the coming holiday season!
Order before 1pm the day before your delivery to receive your order this coming week.

Fruit Share Recipe: Apple Cake

Mushroom Share Recipe: Mushroom Marsala Recipe

Winter Squash: It is that time of year! Winter Squash Soup

Celeriac: This vegetable is harvested for the bulb, and is very flavorful. Great in soups, stews, salads, or we really like it as Gatin. To use just peel the outside skin off. Then chop, or shred for your desired meal.
Potato and Celeriac Gratin
Celeriac Salad (Sellerie Salet)

Boc Choy: This is typically one of the first items you will see in your spring CSA shares. Great for sautéing and makes a great stir fry!
Boc Choy with Ginger and Garlic

Eggplant: A little taste of summer still hanging on!
14 Eggplant Recipes to Take You From Summer to Fall

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Storage:
Winter Squash- Out is a cool dry area, or in the refrigerator.
Potatoes, Onion, Eggplant, Celeriac- In crisper Drawer
Boc Choy, Kale- Damp paper towel in refrigerator.
Herb- Hang to dry, freeze, or in a damp paper towel in refrigerator.

Eat Me UP!- Onion, Boc Choy, Potatoes,
Zero Waste!
Freeze: Winter Squash, Eggplant, Herb
Dry: Herb, Celeriac
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm