Week #15 — Note from the Farmer

Dear CSA Member,

We want to say Thank You to all CSA members who made the trip and were able to join us this past weekend for our annual farm visit. The weather was just beautiful, and we enjoyed seeing everyone. Thank you to Big Top Tent for all the tents, tables and chairs, Paradis to Go for the delicious pulled pork and chili, See and Bee kitchen for the buttermilk rolls. Thank you to the vendors who joined us Heather Ridge Farm, and Lewis Waite Farm. Also, a special thanks to the CSA members who brought such delicious potluck items! Check out our Instagram and Facebook page for some farm visit photos.

This week will feel more, and more like fall. Coming in your shares this week is cabbage, potatoes, carrots, onions, winter squash, and more. You will notice your bags are starting to feel a bit heavier as well head into September. We always like to remind everyone that due to the tremendous amounts of rain we had so far this summer please use or freeze your shares up right away. Items will not hod as long due to the excessive rain we have received.


This Weeks Marketplace Special-
Seed Oil Special- Purchase ANY seed oil from the online marketplace and receive 10% off when you
use coupon code SEEDOIL
These seed oils are a great addition to a warm fall dish. Or, use them in a health shake or smoothy. What ever you prefer!
They are locally produce in New York State.
Login to your member account to place your order.


Honeynut 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.
Savory Stuffer Honeynut Squash
Caramelized Onion-Bacon Cranberry Honeynut Squash

Beet Greens: Beets greens are loaded with vitamins and they are delicious. They taste comparable to a spinach. Cut the tops off the beets, wash and they are ready to use.
Sautéed Beet Greens with Garlic and Olive Oil

Dill: Our favorite is Potatoes and Dill! Check out the recipes below.
Parsley-Dill Potatoes
41 Fresh Dill Recipes That Aren’t Just for Pickles

Cabbage: With many health benefits cabbage is a vegetable you can cook to go with almost any meal.
39 Recipes to Make Anyone Love Cabbage

Storage:
Dill- In a damp paper towel in the fridge.
Cabbage, Beans, Beets, Potatoes, Onions, Carrots- in the crisper drawer.

Eat Me UP!– Potatoes, Onions, Dill
Zero Waste! Freeze, or Can!– Squash, Cabbage, Beans, Beets,
Have questions on how to preserve some these items?
Email the farm info@stoneledge.farm

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm


 

Week #8 — Note from the Farmer

Week #8
Dear CSA Member,

July is a very busy time of year. Tidying up the fields, the spring time crop land tilled and replanted with fall crops such as Kale, Collards, Broccoli and more. The endless cultivation of weeds that do not give up. And, we have been also harvesting for the weekly CSA shares. Amongst all of these things, we are planning our Fall Farm Festival. Please mark your calendars! Saturday, September 1st here on the farm. 145 Garcia Lane, Leeds NY 12451. Bring your family for a great day on the farm. (More information to come) Make a getaway out of it and enjoy the Catskills!
Use this link and plan your trip today.

MARKETPLACE SPECIALS
Pollinator Special- 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!

We are able to get 9 more boxes of pickling cucumbers. Please order ASAP before they are sold out. Each box of cucumbers comes with three bunches of dill. Perfect for making pickles!

Interested in making Pesto to freeze for the winter months?
Order today extra basil for delivery this week.  We have a lot of rain in the forecast and the basil will not hold up to these weather conditions.  Now is the perfect time to get your order of fresh organic basil.  
**Basil will be in your CSA shares this week as well.  
Order today if you are interested.  (limited stock available) 

-Fruit and vegetables available in bulk weekly. Check back often for updates. Local Mushrooms, Local Honey, Maple Syrup, Organic Dry Beans, Organic Sriracha Sauce and more.

Login to your member account to place your order.
Order Deadlines: Mushroom’s Friday by 12pm.
All other marketplace orders Monday by 1pm.


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!

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

Eggplant: It’s that time of year! How many ways can you make Eggplant? Our favorite is the Italian way! Yum!
BA’s Best Eggplant Parmesan Eggplant Jumbot Crunchy Broiled Eggplant

Swiss Chard: A versatile vegetable. Sauté, add to stir-fries, at raw, stir it into pasta dishes and more. Swiss Chard and Ricotta Pie
7 Ways to Use Swiss Chard

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 – Shiitake: Great for sautéing, soups, stir fries
Skillet Mushrooms and Chard With Barley or Brown Rice

STORAGE TIPS
Eat Me UP!- Lettuce, Cucumbers, Scallions, Cabbage

Zero Waste! Freeze, or Can!- Basil, Eggplant, Swiss Chard, Summer Squash
Blanching Steps

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

Week #3 — Note from the Farmer

Dear CSA Member,

We hope everyone has been enjoying the bounty of the past week’s harvests.  The weather has been, just beautiful!  The fields are looking more and more colorful each day.  The lettuce is in full peak right now; please enjoy the flavorful lettuce while it lasts.  Before you know it, we will be switching to summer crops.  Lettuce doesn’t grow in the heat of the summer.  The weather conditions right now are perfect for the lettuces.

We have some great videos this week we would like to share.  Two are from the City Island CSA and one was just added today from farmer Pete.  Check them out.
City Island CSA Pickup
City Island CSA Lettuce Video 

Don’t forget!  The final day to order optional fruit shares is June 29th.  For more information about the fruit share, please click here.

The online marketplace is open!  We have vegetables and herbs available this week in bulk.  Great for freezing, or drying.  We also have local honey, maple syrup, sriracha sauce 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. Order any seed oil between now and the end of June and receive 6 bunches of oregano.  Great to make a homemade salad dressing or to dry and use as needed.

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

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

Mint: Makes a lovely tea, summertime drink, or add to a summer dish. Easy Fresh Mint Tea Recipe, Mint Recipes

Swiss Chard: Surprisingly Swiss Chard is in the Beet family. Swiss Chard can be eaten raw or cooked. (similar to how you would prepare spinach)
Chickpea and Green Patties, Skillet Mushrooms and Chard

Red Mustard: Mustard Greens can be added to a salad, stir fry or, a garnish on a prepared meal. Mustard Greens With Chick Peas and Curry

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

Garlic Scapes: The flower bud of the garlic. The scape gets removed in late June to encourage the garlic bulbs to thicken up for our fall harvest. Enjoy as you would garlic.
Garlic Scape Pesto

Mushroom Share- White Button: Skillet Mushrooms and Chard
Have a recipe you can share? Email it to the farm!

Eat Me UP!
-Lettuces, Radishes, Napa Cabbage, Red Mustard

Zero Waste! You can freeze or dry me!
-(Freeze, Swiss Chard, Kohlrabi) (Dry, Mint)
Storage Tips:
Greens & Lettuces- Washed, in a salad spinner or, in a plastic bag with a paper towel.
Cabbage- Washed, in a plastic bag and placed in the refrigerator.
Garlic Scapes- In a plastic bag, in the refrigerator. Will keep for two to three week.
Kohlrabi- Washed, and store in paper or plastic bag in the refrigerator. Will last for several weeks.

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm
Stoneledge Farm LLC
info@stoneledge.farm
www.stoneledge.farm

LIKE us at https://www.facebook.com/StoneledgeFarm

JUDI’S RECIPES – WEEK 2 – JUNE 12, 2018

June 12, 2018

Greetings All!

I hope you all had amazing salads and fresh vegetable dishes last week. This week there are more greens (surprise!) and a few other interesting things.

This week one of the other interesting things is Napa cabbage. Here’s a great recipe for shrimp with Napa cabbage and ginger. It’s pretty quick to make and is nice light hot weather fare. Just add rice.

SHRIMP WITH NAPA CABBAGE AND GINGER

1 bunch scallions

1 lb large shrimp in shell (16 to 20 per lb), peeled and deveined (you can buy them already shelled and deveined).

2 TBS medium-dry sherry

1 tsp cornstarch

1/4 tsp white pepper

1 tsp salt

1 (2-lb) head Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch pieces (10 cups)

3 TBS vegetable oil

1 tsp minced peeled fresh ginger

1 red bell pepper, cut into 1/4-inch-wide strips (1 cup)

1 TBS soy sauce

 

 

  • 1. Cut the white and pale green parts of the scallions into 2-inch pieces and thinly slice the dark green parts.
  • 2. Stir together the shrimp, 1 TBS sherry, cornstarch, white pepper, and 1/2 tsp salt in a bowl.
  • 3. Rinse the cabbage in a colander. Tap the colander lightly, then transfer the cabbage to a large bowl with excess water clinging to the leaves.
  • 4. Heat a 14-inch wok or 12-inch heavy skillet over high heat until it is beginning to smoke, then add 2 TBS oil. When the oil begins to smoke, add the shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer the shrimp to a clean bowl.
  • 5. Add the remaining TBS oil to the pan and heat until it is just smoking, then stir-fry the ginger and white and pale green parts of the scallions until they are slightly softened, about 2 minutes.
  • 6. Add the bell pepper and stir-fry until it is softened, about 2 minutes. Stir in the remaining tablespoon of sherry and cook until most of the liquid is evaporated.
  • 7. Add the cabbage with water from the bowl, the soy sauce, and the remaining 1/2 tsp salt and cook, covered, until the cabbage is tender, about 5 minutes.
  • 8. Stir in the shrimp along with any juices accumulated in the bowl and simmer, uncovered, until the shrimp are just cooked through, about 1 minute. Add the scallion greens and toss to combine well. Serve with brown or white rice.

 

HELPFUL HINT: You could add mushrooms to this mixture, or thinly sliced carrots, celery and my favorite, thinly sliced or grated garlic. This dish is also good with broad noodles instead of rice.

ANOTHER HELPFUL HINT: You can peel the ginger using a regular vegetable peeler, but the edge of a spoon does a good job of scraping out all those crevices.

I hope you enjoy this recipe and have a delicious week!

Best,

Judi

 

 

 

 

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

Judi’s Recipe — Week #21

Week 21 already! We’ll soon be battening sown the hatches for winter, and thinking of next year’s CSA!

This week we’re getting quite an array of fall vegetable, including red cabbage. People ask me frequently for cabbage recipes. Cole slaw is great, but sometimes one needs a change. So here is a great red cabbage side dish.

CABBAGE WITH PANCETTA AND CARAWAY

2TBS extra-virgin olive oil
4 ounces pancetta, diced
1 medium yellow onion, finely chopped
2 tsp caraway seeds
1 1/2 lbs red cabbage (about one small to medium head), halved, cored, and finely shredded
1 cup chicken broth
Freshly ground black pepper
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (optional)

1. Heat a dutch oven or large, deep covered frying pan over medium heat. Add the pancetta and sauté for 3 to 4 minutes until the fat renders and the pancetta just starts to crisp.
3. If your pancetta is on the lean side, add about a 1/2 tablespoon of olive oil to the pan.
3. Add chopped onion and caraway seeds and sauté for 4 to 5 minutes until onion is translucent.
4. Add half of the shredded cabbage to the pan along with 1/2 cup of the broth, the salt, and a couple grinds of black pepper. Stir to combine. Cook, stirring occasionally, until the cabbage is half wilted. Add the remaining cabbage and broth to pan; stir. Cook for another minute, stirring every 20 seconds or so, until all the cabbage begins to wilt.
5. Cover and reduce the heat to low. Cook for about 15 minutes, removing the lid to stir once, until the cabbage is tender but still slightly crunchy.
6. Taste, and add more salt and/or pepper if necessary. Stir in the cream.
7. Bring to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened. Top with parmesan cheese, if using.

Enjoy! And have a delicious week!
Best,
Judi