Week #2 — Note and Recipes from the Farmer

We hope you have enjoyed the bounty of the first week’s shares. It sure is nice to have something fresh after a long winter season. The weather has been corporative these past couple weeks allowing us to get a lot of work done in the fields. We have been planting more fall crops, putting away some row cover (that was laid over some crops to protect them from insect damage) to prepare to harvest this week’s shares. We have also been working daily to keep the weeds down in the field using various cultivators, and the weeds we cannot get with the tractor will get done by hand.

In this week in your CSA shares, you will be getting sage. The sage has beautiful purple flowers that are editable. I have a few sage flower recipes below you can try. This week is the last week for transplants. This plant should be planted right away in a pot or directly outside in your garden. The container we are sending the plant in is a decomposable pot and can be planted directly into the ground or larger pot. The plant should have full sun and watered when needed. Enjoy!

This weeks recipes! You can find more on our website!

Napa Cabbage: Great to make a quick Kimchi, Slaw, Stir Fry, Spring Rolls or even stuffed!
Cole Slaw
Teriyaki Fried Beef Wraps
Sweet and Sour Cabbage

Arugula: Arugula is more of a spicy green. It’s a great addition to a salad but, you can also add it to a pizza, wilt in a pot of pasta, make pesto, add to a sandwich instead of lettuce for a little more flavor or add to your favorite soup recipe.
13 Ways to add Arugula To Everything

Sage Flowers: Sage is the most flavorful just when the flowers open. Enjoy the sage flowers in these unique recipes.
Savory Sage Blossom Pesto
Fried Sage Flowers

Mizuna: Mizuna is another great salad addition. You can add Mizuna to your Risotto, Stir-Fry, Soups or a Grain Salad. It has a nice peppery flavor.
Spicy Peanut Sauce over Again Greens by, Chrys Napolitano, Locust Point CSA
Have a recipe you can share? Email it to the farm!

Eat Me UP!
-Lettuces, Radishes, Napa Cabbage, Arugula, Mizuna

Zero Waste! You can freeze or dry me!
-(Freeze, Curly Kale) (Dry, Sage)

Enjoy the Harvest,
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.

Enjoy!
-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
SALAD OF FIELD GREENS, GORGONZOLA, PEAR & TOASTED WALNUT

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.
http://www.wholeheartedfoods.com/squash-oil-recipes.htm

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.

Enjoy!
-Candice for Everyone at Stoneledge Farm

JUDI’S RECIPES – WEEK 18 – SPAGHETTI SQUASH WITH ARUGULA PESTO

October 3, 2017

Hello everybody,

I think it helps, if you want to try to push the tragic events in Las Vegas out of your consciousness for a few hours, to cook up something simple and satisfying with fresh organic vegetables.

Today’s recipe uses seasonal squash and arugula – classic fall veggies.

SPAGHETTI SQUASH WITH ARUGULA PESTO

 

  • 1 medium spaghetti squash(about 3 lbs)
  • 1 cup lightly packed fresh arugula
  • 1/2 cup lightly packed fresh basil
  • 1/4 cup finely shredded parmesan cheese(1 oz)
  • 3 TBS extra-virgin olive oil
  • 2 TBS chopped walnuts, toasted
  • 1 clove garlic
  • 1/2 tsp crushed red pepper
  • 1/4 tsp salt
  • 2 – 3 TBS water (optional)

Directions

  1. Pierce the squash 6 or 7 times with a sharp knife. Microwave on 100 percent power (high) about 15 minutes or until tender.
  2. Cut the squash in half lengthwise; cool slightly.
  3. Meanwhile, combine arugula, 1/2 cup basil, cheese, oil, walnuts, garlic, crushed red pepper, and salt in a food processor or blender. Cover and process until smooth, adding water, if necessary, to reach the desired consistency.
  4. Remove and discard (or roast and eat) the seeds from the squash. Using a fork, shred the squash pulp from the shell. Divide the squash among shallow serving bowls. Top with pesto and, if desired, additional basil.

That’s all there is to it! It will take you about 30 minutes from start to finish, and is yummy, hot or cold.

HELPFUL HINT: Want to make your own Bailey’s liqueur?

  • 1 TBS vanilla
  • 1 TBS instant coffee crystals

Put everything in a blender and mix it all up. That’s it. Enjoy!

I hope you enjoy today’s recipes, and that they cheer you up a bit.

Have a delicious week!

Best,

Judi

 

JUDI’S RECIPES WEEK 3 – PASTA WITH PROSCIUTTO AND ARUGULA

June 20, 2017

We’ve had some really wacky weather lately, which means that the good folks at Stoneledge Farm have had to work even harder to produce the beautiful vegetables we have been getting. We are so lucky!

Today I have a quick and easy recipe that uses fresh arugula. Perfect for a hot night!

 

Pappardelle with Prosciutto and Arugula

INGREDIENTS

1/2 lb pappardelle or fettuccini

Kosher salt

2 TBS olive oil

2 TBS unsalted butter

2 leeks, white and pale greens only, halved lengthwise and thinly sliced

1/4 cup chopped fresh chives

2 tsp finely grated lemon zest plus more for serving

1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)

1/3 cup finely grated Parmesan plus more for serving

Freshly ground black pepper

3 oz prosciutto, torn into 1″ pieces

Preparation

    1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups of the pasta cooking liquid.
    2. Meanwhile, heat the oil and butter in a large pot over medium heat. Add the leeks and cook, stirring often, until softened but not browned, approximately 5-8 minutes.
    3. Add the pasta, chives, half the lemon zest, and 3/4 cup of the pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats the pasta, about 4 minutes.
    4. Add the arugula and 1/3 cup of Parmesan, season with salt and pepper, and toss to combine. Add the prosciutto and toss again. Top the pasta with more lemon zest and Parmesan.

Helpful Hint: Add the prosciutto at the last minute, so it stays nice and pink. Serve with a green salad and some crusty bread.

I hope you enjoy this. A light meal will help you feel cooler.

Have a delicious week!

Best,

Judi

Week #2 — What’s in the Bag

FULL VEGETABLE SHARE
1 Head- Romaine Lettuce
1 Head- Green Butter Crunch Lettuce
1 Bunch- Arugula
1 Bunch- Mizuna
1 Head- Red Butter Crunch Lettuce
1 Head- Tropicana Lettuce
1 Bunch-Radish
1 Bunch- Spinach
1 Rosemany Transplant
MUSHROOM SHARE
Oyster
COOKING TIPS
Arugula:  Arugula is more of a spicy green.  It’s a great addition to a salad but, you can also add it to a pizza, wilt in a pot of pasta, make pesto, add to a sandwich instead of lettuce for a little more flavor or add to your favorite soup recipe.  
Mizuna:  Mizuna is another great salad addition.  You can add Mizuna to your Risotto, Stir-Fry, Soups or a Grain Salad.  It has a nice peppery flavor.