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

What’s in the Bag — Week 2

Dear CSA Member

The farm is in overdrive this month with transplanting, seeding, cultivating, hoeing, picking, delivering, fertilizing…all in a crazy whirl of activity. The sun is shining and the plants are growing by leaps and bounds.

As we move from spring time into summer the vegetables that will fill your share will change. The cool spring loving plants will be replaced by those that soak in the heat and sunshine. This is still a transition week and there will be some of the same crops that you received the first delivery.  Mustard, Mizuna, Chinese Cabbage, Garlic Scapes, Lettuces are still producing beautifully. New this week will be Bright Lights Swiss Chard, Arugula and Summer Spinach. The Bright Lights and Summer Spinach are so delicious and the colors spectacular.  Almost a bouquet of vegetables.

Members have been sending recipes for Greens and you can find them on the farm website Recipe link. Many of the recipes for the early Oriental Greens are interchangeable so check under the Bok Choy link as well and substitute Chinese Cabbage for the Bok Choy. If you have favorites or a favorite on line blog or link for recipes, please send it to me so I can share it with the other CSA members.

As a CSA member you can also go online and order from the online CSA Market Place.  Just click the Market Place link on the left side bar.  Freshly roasted coffee that we have imported the beans from our fellow farmer partners in Guatemala and Honduras. All of our coffee beans are Organic, Fair Trade and locally roasted and some of the best tasting coffee around.

Honey, Maple Syrup and products from our farm: Salsa, Tomato Sauce, Raspberry Jam (no seeds), Dill Pickles. Fruit products include Apple Sauce, nothing but apples, Apple Butter, Pear Butter. All of the products have been locally processed. Your order will be delivered with your CSA share.

If you are an Additional Contact on the account, the order, for now, will need to go through the main shareholders account.  We are working with the programmers to include a function for Share Partners to have their own accounts to log in and order. I hope to have information about that next week.

Members have also been inquiring about adding a Fruit Share if they have not done so already. We will be accepting additions of Fruit Shares until the end of June. If you would like to add a Fruit Share to your account, go to the farm website homepage, click on My Account under the center photo and log in. Click on Add Subscription in the green Summary box on the right. Advance past the Vegetable Share page by hitting Next and add the share.

Enjoy the Vegetables
Deborah
for everyone at Stoneledge Farm
Pete Sr, Peter, Arliss and the crew