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 #7 — Note from the Farmer

Dear CSA Member,

It has been hot and dry this past week. The tomatoes and peppers are sure enjoying this weather. The large tomatoes are still green and we are patiently waiting for them to ripen. Today we are harvesting and hanging all the garlic in the barn. The garlic gets hung in the barn to dry and will be ready for CSA shares this fall. Check out our Garlic Harvest video.

We are just 3 weeks into summer and its time to start thinking about the fall-winter months. We have vegetables, fruit, and herbs available in bulk through the online marketplace. This is a great opportunity to freeze or can your produce for the winter months.

We also have local honey, maple syrup, organic sriracha sauce, organic dry beans and more! Login to your member account to place your order. All marketplace orders will be delivered with your CSA shares. Please order by 1 pm the day before your CSA pickup to guarantee your delivery. Marketplace mushroom ordering deadline is Friday’s 12 pm before your CSA delivery.


Marketplace: One week only & limited supply.
1/2 bushel boxes of pickling cucumbers available. Order 1 box of pickling cucumbers and receive 3 bunches of dill.

ORDER HERE

Here are some Canning Tips!


Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)


This week’s recipes! You can find more on our website!

Red Ace Beets: Beets provide impressive health benefits and are delicious too! Eat them raw, steamed or baked. Don’t forget to use the greens! Raw Beet SaladBeet Chocolate CupcakesEasy Cooked Beets

Oriental Eggplant: This variety of eggplant has a long, round slender shape. You can make any of your favorite eggplant recipes with this variety of eggplant. Crunchy Broiled Eggplant Light (baked not fried) Eggplant Parmesan

Cucumbers: If you like canning and preserving try these pickle recipes.
Forever Crisp Dill Pickles Grams Bread and Butter Pickles

Mushroom Share – Crimini: Similar to a white button but have a lot more flavor. Great for sautéing, grilling or even stuffing.
Sauteed Crimini Mushrooms

Storage Tips:
Eat Me UP!- Lettuces, Dill

Zero Waste! You can freeze, can, or dry me! – Spinach, Summer Squash, Eggplant, Beets, Cucumbers How to Blanch Before You Freeze

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #6 — Note from the Farmer

Dear CSA Member,

We hope everyone had a wonderful 4th of July! It sure was a hot one, but we seem to be breaking the heat wave. As the lettuce winds down the summer vegetables are starting to ramp up. It is just about peak harvest for the summer squash, and the cucumbers and eggplant will soon follow. As we pick, wash and pack for your weekly CSA shares we are still planning, seeding new vegetables and preparing the fields for fall crops. Such as lettuces, kale and more. The weather has been pretty cooperative allowing us to get a lot of work done. We hope you enjoy this weeks bounty.

Online Marketplace: We have vegetables, fruit, and herbs available this week in bulk. We also have local honey, maple syrup, organic sriracha sauce, organic dry beans and more! Login to your member account to place your order. All marketplace orders will be delivered with your CSA shares. Please order by 1 pm the day before your CSA pickup to guarantee your delivery. Marketplace mushroom ordering deadline is Friday’s 12 pm before your CSA delivery.


Marketplace Special: 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!


Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)


This week’s recipes! You can find more on our website!
Red Ace Beets: Beets provide impressive health benefits and are delicious too! Eat them raw, steamed or baked. Don’t forget to use the greens! Raw Beet SaladBeet Chocolate CupcakesEasy Cooked Beets

Early Cone Cabbage: A very tender and sweet early cabbage. Can be eaten raw or cooked. Creamy Cone Cabbage And Red Onion Slaw
Grilled Cabbage Wedges with Spicy Lime Dressing

Summer Squash: Can be baked, sautéed, steamed, boiled or even grilled. Chocolate Zucchini Bread A farm Favorite! (You can use any of the summer squash) Grilled Summer Squash Summer Squash Fritters

Fennel: Fennel is a highly aromatic vegetable mostly used in Mediterranean cooking. The bulb and stems are both edible.
What is Fennel, and How Do I use It?
53 Fresh Fennel Recipes That Make Us Fall for it All Over Again
Chickpea and Fennel Ratatouille Roasted Fennel with Parmesan

Escarole: A member of the leafy chicory family. Is bitter when eaten raw and mild flavor when cooked. Mix with other greens for a salad, sauté, or braise with white beans. Escarole and White Bean Soup Escarole 101

Kohlrabi: Kohlrabi is a member of the cabbage family. It can be eaten raw (grated in coleslaw or salad), pickled, or cooked (in soups or stews, or as a baked side dish) Red Lentil, Kohlrabi and Grain Curried Salad
Kohlrabi Slaw

Mushroom Share – Oyster: Was first cultivated in Germany and is now grown worldwide. May lower cholesterol levels, Alleviate Inflammation, Packed with Antioxidants, Boost Brain Health OYSTER MUSHROOMS, GARLIC, AND GREEN ONIONS SAUTE (PALEO, GLUTEN FREE)

Storage Tips:
Eat Me UP!- Fennel, Scallions, Cucumbers

Zero Waste! You can freeze or dry me! – Cabbage, Summer Squash, Kohlrabi How to Blanch Before You Freeze

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

JUDI’S RECIPES – WEEK 5 JULY 3, 2018

July 3, 2018

Greetings All,

And welcome to the Baked Apple!

We’re going to be pretty steamy here for the next week or so. Which brings me to this week’s recipe. We are getting the first beets of the season and what could be more delightful than a beet salad? The unfortunate thing is that beets are a root vegetable and have to be roasted for most recipes. And who wants to turn on the oven in this weather? My best recommendation is to do this at night, when it’s a little cooler, or hold your beets until next week when it’ll be a little cooler in the city. If you do it, you’ll be rewarded with a cool delicious dish!

ROASTED BEETS AND FETA

4 medium beets, peeled and cut into half-inch pieces

1 TBS olive oil

1 tsp salt

pepper to taste

4 scallions, chopped

2 tsp lemon juice

Crumbled feta cheese

DIRECTIONS

1. Preheat the oven to 450 degrees.

2. Toss the beets with the olive oil, salt and pepper on a baking sheet.

3. Roast the beets until tender, stirring once or twice, approximately 35 – 40 minutes.

4. Transfer to a bowl and toss with scallions and lemon juice

5. Top with crumbled feta cheese

That’s it. If you can roast the vegetables and not melt, you’ll really enjoy this dish.

HELPFUL HINT: An easy way to peel the beets is to immerse them in boiling water for 1 minute, and then plunge them into ice water. The skins will slip off easily.

I hope you enjoy this dish and the Fourth of July holiday.

Have a delicious week!

Best,

Judi

Week #5 Note from the Farmer

Dear CSA Member,

This week is going to be HOT, HOT, HOT! Please, pick up your CSA shares as soon as possible and get them home to the refrigerator. This heat really affects the leafy greens. It is best to bring your share home, rise off the greens in cool water and put away in the refrigerator. This week is the first week of the fruit shares, and it is also a coffee, and dry bean share week. Please, don’t forget your optional shares if you ordered them.

The fields are slowly shifting towards the summer crops. Everything that was once green is filling in with bright colors of the summer. The summer squash is starting to produce in abundance, and the eggplant and cucumbers will be soon to follow.

The online marketplace is open! We have vegetables, fruit, and herbs available this week in bulk. New this week are blueberries, great for freezing or canning. We also have local honey, maple syrup, organic sriracha sauce, organic dry beans and more! Login to your member account to place your order. All marketplace orders will be delivered with your CSA shares. Please order by 1 pm the day before your CSA pickup to guarantee your delivery. Marketplace mushroom ordering deadline is Friday’s 12 pm before your CSA delivery.


Marketplace Special: 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!


Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)


This weeks recipes! You can find more on our website!
Sugar Snap Peas: There are two strings per pod. One on each end that you should peel off. Sugar Snap peas can be eaten raw as a snack or cooked for with a delicious meal. The whole pea and pea pod are editable.

Red Ace Beets: Beets provide impressive health benefits and are delicious too! Eat them raw, steamed or baked. Don’t forget to use the greens! Raw Beet SaladBeet Chocolate CupcakesEasy Cooked Beets

Napa Cabbage: Great to make a quick Kimchi, Slaw, Stir Fry, Spring Rolls or even stuffed! Quick uses for Napa Cabbage

Frisee: Rich in antioxidants and makes a great addition to any salad or sauté with a hot meal. Quick Sauteed Endive, Escarole, and Frisee

Curly Kale: This curly kale is always a family favorite! Especially this kale salad recipe. Roasted Beet and Kale Salad with Maple Candied WalnutsMore Kale Recipes

Summer Squash: Can be baked, sautéed, steamed, boiled or even grilled. Chocolate Zucchini Bread A farm Favorite! (You can use any of the summer squash) Grilled Summer Squash Summer Squash Fritters

Mushroom Share- Portobello: Perfect for the July grilling season! Grilled Portobello Mushrooms with Balsamic

Eat Me UP!
-Summer Squash, Scallions, Lettuces, Cabbage, Frizee

Zero Waste! You can freeze or dry me!
Freeze- Beets, Kale

Storage Tips:
Frizee, Kale & Lettuces- Washed, in a salad spinner or, in a plastic bag with a paper towel.
Sugar Snap Peas: Unwashed in the refrigerator crisper drawer. Wash when ready to use.
Beets, Scallions, Summer Squash- In the refrigerator crisper drawer.

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Have a Safe and Happy Fourth of July!

JUDI’S RECIPES, WEEK 7 – CHILLED BEET SOUP WITH CUCUMBERS AND BUTTERMILK (CHLODNIK)

July 18, 2017

Hi Everybody!

We’re in the hot, humid dog days of summer. That’s why this week’s recipe is something cool and refreshing. It’s a traditional Polish cold soup, with cucumbers, buttermilk and fresh dill. Try it – you’ll like it.

CHLODNIK

Ingredients

1 lb beets with greens (that’s about 2 medium beets)

Kosher salt

2 cucumbers, peeled, coarsely grated (about 1 cup)

1 kosher dill pickle, coarsely grated (about 1/2 cup), plus 1/2 cup pickle brine

1 1/2 cups buttermilk or kefir (preferably low- or full-fat)

3/4 cup sour cream

2 TBS chopped scallions

Freshly ground black pepper

4 hard boiled eggs, halved

4 tsp finely chopped dill

Preparation

  1. Using a large knife, separate the greens and stems from the beets. Thoroughly wash the greens and stems; set aside. Scrub the beets, transfer to a medium pot, and cover with 1 inch of water. Cover the pot and bring to a boil. Reduce the heat to medium, uncover, and cook until the beets are tender when pierced with a knife, about 10 minutes. Drain the beets; discard the cooking liquid. Let cool.
  2. Meanwhile, chop the beet greens and stems. Transfer them to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce the heat to medium and simmer, without boiling, until the greens are tender, about 5 minutes. Let them cool to room temperature, about 30 minutes.
  3. Peel and coarsely grate the beets, preferably wearing gloves. Add to the pot with the cooled greens. Gently stir in the cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
  4. Cover the pot and chill the soup at least 30 minutes. Adjust seasonings, if desired. Divide the soup among bowls; top with the eggs and dill.

HELPFUL HINT: This soup can be made two days ahead, covered and chilled.

This will cool down the whole family. It’s lovely to eat this when it’s hot out. I hope you enjoy it. Have a delicious week!

Best,

Judi

JUDI’S RECIPES WEEK #4 – BEET BISCUITS

June 27, 2017

I hope you have all been enjoying the vegetables we’ve been getting. They certainly have been beautiful and delicious.

Today’s recipe features the beets we’re getting. These biscuits, which come out looking pink and a little flatter than plain biscuits, are really tasty and easy to make.

 

BEET BISCUITS

Ingredients:

3 small beets, trimmed and scrubbed

1/4 cup buttermilk

2 cups all purpose flour, plus more for flouring the board

1 tsp kosher salt

1/2 tsp baking soda

8 TBS cold unsalted butter, cut into small cubes

 

  1. In a saucepan, cover the beets with water 2 inches higher than the beets. Bring to a boil and then lower the flame and simmer until a knife easily pierces the beets (30 – 45 minutes).
  2. Drain and cool for 10 minutes, then rub off the skins and cut the beets in quarters.
  3. Puree the beets. You should have about 1 cup of puree. Transfer to a bowl and whisk in the buttermilk.
  4. Place your oven rack in the middle of the oven and preheat the oven to 500 degrees.
  5. Sift the dry ingredients into a medium-sized bowl. Cut in the butter with a pastry blender or two knives, until the butter is in pea-sized pieces.
  6. Chill until the butter is hard, about 10 minutes.
  7. Scrape the beet puree into the flour mixture and stir with a wooden spoon until the mixture just comes together around the spoon. This will be a wet sticky dough, with chunks of butter visible.
  8.  Turn the dough out onto a well floured surface and knead about 10 times, incorporating enough flour so the dough no longer sticks to your hands. Be sure to keep the board well floured.
  9.  Pat the dough out until it is 1/8 inch thick. Use a biscuit cutter or a glass to cut the dough into 2 inch rounds.
  10.  Place the biscuits on an ungreased heavy baking sheet and bake for 9 to 11 minutes. Let them sit for a few minutes and then serve. They are great with cream cheese.

 

HELPFUL HINT: After you cut the first round of biscuits, pat the flour out again and cut some more. This second round will not be as tender as the first ones, but they will still be delicious.

I hope you enjoy the biscuits and all the veggies.

Have a delicious week!

Best,

Judi

Week #3 — Note from the Farmer

Dear CSA Member

This is a very busy time on the farm. The harvest is now well underway but there are greenhouses full of seedlings needing to be transplanted for fall. Weeds are trying to make a hold and there is constant cultivation to keep them under control. It is hard to keep up with all that needs to be done day to day. It is also a wonderful time of year when months of work which was started in February is ready for harvest.

This is salad season. It comes and goes quickly so enjoy the greens of spring. The Romaine can be grilled, Lettuce Soup recipe is on the farm website and if you are invited to dinner or a party, volunteer to bring the salad! This week the lettuces are beautiful. The lettuce is mature but still sweet and tender. There are three different varieties: Romaine, Red Tide, and Buttercrunch. An addition to the salad is also Frisee Endive. Small very serrated leaves that are wonderful cut finely and added to a fresh salad. Red lettuces are always more tender so handle carefully.

Cylindra Beets with greens are a new addition to our varieties this year. They are a longer, thin beet a cylinder of beet. We started them early in the greenhouse to get an earlier harvest. The greens are as good as the beets. Remove the greens and cook separately as the cooking time is much shorter than the root. The roots will also keep longer in your refrigerator. If the roots on the bunch you take home are small the entire beet green and roots can be cooked at once. Most of the beets have a bit of size to them though.

Summer Spinach is a staple on the farm and the first delivery will come in your share this week. You could cook with the Beet Greens if you like. It seems a bit early but you may like to make a note on your calendar that the Fall Farm Festival will be help September 12 this year. It is a great day to share with family and other CSA members on the farm.

Marketplace items Honey, Maple, Coffee, Organic Dark Chocolate can be ordered any time up to the day before your CSA delivery and will be delivered with your CSA shares. We just received the Organic Dark Chocolate Cocoa Powder from Grenada which is delicious.

Enjoy the Harvest
Deborah for everyone at Stoneledge Farm

Judi’s Weekly Recipe — Week #15

Greetings everyone, and welcome to Week 15!

As many of us have discussed, the shares are getting heavier now that the root vegetables are coming in. This week we have potatoes, beets, broccoli and cabbage. If you have a carrier with wheels, now is the time to start using it.

Here’s an easy, no-cook recipe that utilizes two of this week’s vegetables.

Creamy Kale Salad with Apples and Raw Beets

****************************************************

1 ripe avocado, halved and seeded
2 TBS white wine vinegar or lemon juice
2 tsp Dijon mustard
3 TBS extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
8 oz. kale, stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced
1 crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped
1. Combine avocado, vinegar, mustard, and oil in a food processor. Pulse until smooth. It will be thick. Season with salt and pepper.
2. Combine kale, beets, apple, and walnuts in a large bowl. Toss with avocado dressing. Season with salt and pepper. Serve immediately.

Helpful hint: Add some cooked grain for added texture and nutrition.

So easy and great for one of the warm nights we still have left. Enjoy, and have a delicious week!
Best,Judi

Week #9 — Note from the Farmer

Dear CSA Member

August and the tomatoes are ripe. You will have a very nice share of tomatoes this week. The wet and cold weather are not the favorite growing conditions of tomatoes but so far the tomatoes are looking good. We have tied the plants up in a “basket weave” of twine to keep the tomatoes off the ground. Stakes are pounded into the row every other plant and then twine is wound down the row around one stake and then to the back of the next. Twine is then reversed on the row so that the tomato plant is held between the strands. The tomatoes have better air circulation and the leaves and fruit are off of the ground.

If you are interested in canning or freezing tomatoes there are a limited number of 25# boxes of tomatoes available for order from the online CSA Marketplace. Just log into your member account, select Marketplace and place the order. The tomatoes will be delivered in a box with your name on the outside.

New this week is also Gold Beets with their Greens. Like two vegetables in one. Take the greens from the beets and use separately. They cook quickly and should be used like any other cooking green. The Gold Beets are beautiful.

Not to be out done by Sweet Corn. This was a trial year for Sweet Corn. We have not grown Sweet Corn in many, many years. It is a bit tricky and there may be a worm at the end of the ear. Just snap the end of the ear off and enjoy. Organic Sweet Corn is a challenge but I think you will really enjoy the flavor of freshly picked corn.

This is a Coffee Share week.

Enjoy the Vegetables.
Deborah for everyone at Stoneledge Farm