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.

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

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

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 #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.

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

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

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

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


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


  • 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


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!



Week #14 — Note from the Farmer

Dear CSA Member,

Farm Visit!
Saturday, September 1st here on the farm.
145 Garcia Lane, Leeds NY 12451.

Bring your family and friends for a day on the farm. It is a great day to come to the farm and see how your vegetables are grown, and meet your farmers. We have the grill hot with pork, Story’s Sweet Corn along with a Stoneledge Farm vegetable chili made by Kim and Mickael of Paradis to Go. There will be Stoneledge Farm Coffee, and water. Also attending that day is Heather Ridge Farm with grass fed meats, candles and more, and Lewis Waite Farm. There will be farm field walks, wagon rides, children activities, and you can even pick a bouquet a flowers to take home.

We ask that members bring a dish to share so that lunch is a giant potluck get together. If possible, please bring your place settings, utensils, and cup. No pets, please.

%10 off the white cannellini beans when you use coupon code BEAN at checkout.

Butternut Squash: Should be used up quickly. Again, due to all the rain they will not hold as long as normal. There are many ways you can cook this squash, boiled, baked, sautéed. Anyway you choose it will be delicious! Try these great recipes.
Butternut Squash Stuffed with Quinoa and Mushrooms
Sautéed Butternut Squash with Garlic, Ginger & Spices

Tomatillos: Great is Mexican or Spanish cooking! Make them Spicy, Make them sweet. Either way you prefer!
Baked Shrimp With Tomatillos

Edamame Beans: Rich in fiber, antioxidants and vitimin K. Commonly found in Asian, Japanese cuisine’s.
How to prepare fresh Edamame
10-Minute Restaurant-Style Steamed Edamame

Cilantro: Easy One Skillet Creamy Cilantro Lime Chicken
91 Bold and Savory Cilantro Recipes

Storage: Cabbage,Tomatillos, Onions, Soy Beans – In crisper

Eat Me UP!- Tomatillos, Cilantro, Onions, Soy Beans
Zero Waste! Freeze, or Can!- Butternut Squash, Cabbage, Eggplant
Have questions on how to preserve some these items?
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #16 Note from the Farmer — How to Use Celeriac, Celery Root Recipe, Butternut Squash Recipe, and Prune Plum Recipe

Dear CSA Member,

The weather has been cooperating nicely for us. It almost feels like another round of summer! This week we have been busy transplanting crops for the late fall season such as lettuces, kohlrabi, bok choi and more. We also have harvested our winter squash. With the warm sunny days, we have been having it made for a great week to harvest the winter squash. Check out our winter squash harvest on Facebook or Instagram.

Butternut Winter Squash will be in your share this week. Along with Celeriac and Potatoes. Try these great recipes below.

Butternut Squash: Peel your butternut squash with a vegetable peeler and slice in half, and scoop out the seed.
Try this Maple Pecan Butternut Squash recipe.
This tastes even better with a drizzle or Pumpkin Seed Oil, or Butternut Squash Seed oil. Maple Syrup, Pumpkin, and Butternut Squash seed oil are all available through the online marketplace.


Celeriac: Celeriac is a root crop that is used a lot in soups or stocks. Very strong celery flavor but, it is not the root of celery. This crop is grown specifically for its root.
You can also try this delicious Potato and Celery Root (Celeriac) Gratin Recipe.
To Peel Celeriac…

Cut off the top just under the stalks creating a wide flat surface to stand the Celeriac upright on a cutting board.
Slide your chef’s knife down the side of the root until all the skin has been removed.
You can slice or dice the celeriac according to your recipe.


Prune Plum Recipe: Italian Plum Torte


Candice for Everyone at Stoneledge Farm



Due to the rainy spring we have had the butternut squash will not hold as long as usual.  Please use as soon as possible. 
Fruit Share Members – This week you will be getting prune plums.  They are a cooking plum and are tart to eat fresh.  Below are a few links with recipes on how to use the cooking plums this week.  Enjoy!
Plum Conserve – Click Here (Great to spread on toast)

Week #15 – What’s in the Bag — Update

This is the updated list of veggies and fruits in the full shares. Note: This is the last week for tomatoes, a sure sign of fall!

Full vegetable share

Tomatoes – 4
Red potatoes – 2 pounds
Spinach – 1 bunch
Butternut winter squash – 1
Green beans – 1 pound
Shallots- 2
Peppers- 3
Broccoli – 1 head
Serrano hot peppers-4

Full fruit share

1 bag of Macintosh apples, Gala apples and Seckel pears, all grown by Fix Brothers Orchard
1 bag nectarines

Mushroom share

White Button, grown by Bulich Mushroom Company

Week #15 – Note from the Farmer

Dear CSA member:

We had a wonderful Farm Festival on Saturday, and it was great to meet so many CSA members and families. The day was perfect in every way. Delicious food, sunny, dry weather, potatoes aplenty for members to pick up and take home. The flowers even kept their bright colors for one last week for members to pick a bouquet to take home. Thank you to everyone who made the trip to the farm.

First of the winter squash this week. The variety is butternut, and they are a delicious small variety. Butternut winter squash and a drizzle of maple syrup added during baking are the perfect pairing. To bake winter squash, cut the squash in half and scoop out the seeds. The seed cavity makes a perfect hollow for the syrup. Bake until tender and enjoy. You can order locally produced 100% maple syrup from the online CSA Marketplace if you are interested, and the order will be delivered with your CSA shares.

Also this week, beautiful red potatoes. The skins are a rosy pink color, and the potatoes are wonderful cooked with the skins. There will be string beans one more time along with the last of the summer tomatoes and peppers.

Enjoy the harvest.

Deborah for everyone at Stoneledge Farm


What’s in the Bag? Week 20


Butternut winter squash-1
Cauliflower-1 head
Lettuce-2 heads
Radish-1 bunch
Potatoes-2 pounds
Garlic-2 heads
Kohlrabi -1 bunch (fall planting — it’s sweet and delicious!)
Sage-1 bunch
Carrots-1 pound
Jalapenos (hot peppers) – help yourself!

Half shares — odd and even

Odd gets broccoli
Even gets butternut squash.

Fruit Share

One bag with Empire apples, Jonagold apples, Bosc pears

Mushroom Share


Farmer’s Note — Week 20

Dear CSA Member,

We are now into the last weeks of the CSA season. It has been unseasonably warm during the last week, and it felt more like early summer than fall. We will take the warm weather though. Picking and washing the root crops can be a really cold task when the weather is frosty.

This week you can expect carrots, potatoes, turnips, kohlrabi, broccoli, radishes, winter squash and the first garlic. We have been holding onto the garlic until the end of the season because it needed a chance to cure and we knew it would store into the last weeks of delivery. Over 1/3 of the garlic harvest has been divided into individual cloves for seed stock. We will be planting the garlic soon and members are invited to come and help. I will send out an e-mail when we get a bit closer to planting. We have had to wait a bit this year to plant the garlic because the weather has been so warm. We do not want to plant the garlic and have the cloves start to grow in the warmth. They need to settle in over the winter without sprouting.

Did you know that turnips can be eaten raw? Peel, cut into sticks and drizzle with olive oil. Give it a try! It was amazing to notice, as we were washing the heavy turnips, that they float. Did you know that turnips were originally the vegetable carved for Halloween? Some are so big that you might want to revive the custom this year.

This is also the last of the lettuce. We are expecting a frost this week and lettuce will not withstand the cold. It has been a treat to have such delicious late season salads. If you wash the lettuce well and spin dry in a salad spinner, the leaves will stay fresh.

I have posted a Stoneledge Farm crew photo on the farm Facebook page — you can see the wonderful, hardworking and committed group we had the privilege to work with this past season.

Enjoy the wonderful fall harvest.

Deborah for everyone at Stoneledge Farm


Butternut winter squash-1
Lettuce-2 heads
Radish-1 bunch
Potatoes-2 pounds
Garlic-2 heads
Kohlrabi -1 bunch (This is the fall planting of kohlrabi. They are sweet and delicious.)
Sage-1 bunch
Carrots-1 pound
Hot Peppers:Jalapenos-take if you like

Fruit Share

One bag with Empire apples, Jonagold apples, Bosc pears

Mushroom Share