Grams Sweet Bread and Butter Pickling Recipe from Stoneledge 

Grams Bread and Butter Pickles

5 quarts of sliced cucumbers
6 medium onions sliced
2 red peppers (optional)
1/3 cup Kosher salt, coarse
3 cups apple cider vinegar
5 cups sugar
1 1/2 tsp. tumeric
1 1/2 tsp celery seeds
2 TBS. mustard seeds

Add salt and cover cucumbers, onions and red peppers (optional) with ice.  Mix thoroughly and let stand for 3 hours.

Drain well.

Mix remaining ingredients and pour over cucumber mixture.  Bring to a boil.  Pack in sterilized canning jars.  Using a water bath canner, cover with water and boil jars for 10  minutes.


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.



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


  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!



Judi’s Recipe — Week #16

Wow – Week 16! This is the home stretch. The weather is getting cooler and the farm is getting ready to wind down during the next two months. Remember, your share will be getting heavier each week from now on.
So, how about a heart veggie and seafood recipe for the cooler evenings? This one is easy to prepare and it’s delicious!

1/4 cup tamari or soy sauce
1/4 cup rice vinegar, divided
2 tablespoons toasted sesame oil
2 garlic cloves, minced
2 TBS honey
1 TSP Sriracha
1 cup peeled, seeded, julienned cucumber
1 cup peeled, julienned carrots
1 cup julienned radishes
2 scallions, thinly sliced
1 tsp salt
1/2 lb brown-rice spaghetti
1/2 lb shrimp, peeled and deveined
1 tsp sesame seeds (black or regular)

1. In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha.
2. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.
3. Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente.
4. During the last 2 minutes of cooking, add shrimp.
5. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.

Try it – you’ll love it! Have a delicious week.

Week #11 — Note from the Farmer

Dear CSA Member

The summer is quickly slipping by. The fields are still full of summer favorites and we will continue to harvest. The torrential rain storms that were forecast for our area did not make it this far north. We were very grateful. There has been plenty of rain this summer and wet conditions in the field make it harder to pick, to wash and transport your shares.

This week there are eggplant once again. Steven from the Yorkville CSA has passed on this information. Lori, the site coordinator at Yorkville is working testing more recipes and they are all posted on the farm website Recipe Section. Please take a look. Lori has tested all of the recipes and I am sure they are delicious.

Steve writes, “If the goal is 1) to free up all that fridge space used up by multiple eggplants and 2) cook eggplants with the least possible effort:

Super easy – put the two bell eggplants in the oven at 350 until they are soft (wasn’t timing it exactly but probably 20 minutes, turn, another 20 minutes). Scoop out all the goo and put it in the blender with a bunch of tahini (2-3 ounces). Blend, blend, blend; salt, pepper, paprika, lemon juice. Very nice. Top with chopped scallions and/or sesame seeds to make the presentation a little more classy. Minimal effort, probably a million good baba ganoush recipes out there.

“Tried something similar with the oriental eggplants but they don’t bake the same way. It’s good but lends itself more to a chunkier eggplant salad.”

The pulp—or goo, as Steve calls it—can be used in many other dishes.

Abuganoush, a variation on the baba variety: Instead of puree-ing the pulp, chop it roughly and combine with a diced tomato, a diced cucumber, a diced pepper, two tablespoons of chopped parsley and a diced onion or scallion. Drizzle in some olive olive and season with salt, pepper, and cumin.

Thai Eggplant Dip: While you’re puree-ing the pulp, add 2 tablespoons of finely minced fresh ginger, a tablespoon or two of soy sauce, rice wine vinegar and sesame oil (start with one tablespoon and add more to taste). Sprinkle with a tablespoon of chopped parsley.

Bagnacaudaganoush: I just made this one up, and it’s pretty good: Puree the pulp with several cloves of garlic—roasted garlic is even better—and several anchovy fillets. Add oil to get the consistency you want. You probably won’t need salt—the anchovies are very salty.

A very nice share of tomatoes and peppers both sweet and hot along with onions, cucumbers and Thyme. New this week is Kale. It is a treat to have a green that we have not harvested since the spring time.

There are bulk tomatoes but they do sell out. If you would like to order tomatoes by the 25 pound box, please go to the farm website, Marketplace and then place your order. The boxed tomatoes will be delivered with the CSA shares.

Enjoy the wonderful harvest.
Don’t forget to mark you calendar for the Fall Farm Festival September 6 from 11:30-3.

Deborah for everyone at Stoneledge Farm.

Farmer’s Note — Week 7

Dear CSA Member,

This has been a brutal week to be a farmer.  It is the same for anyone who has to work outside no matter the weather.  Each day it has gotten hotter and more humid.  It must easily be near 100 degrees in the field.  Plenty of water to drink, but the work is hard and we can not stop.

The vegetables are still soaking it all up and producing very well. I thought that last week would be the cucumber week, but the cucumbers have rallied again and the harvest is even greater than last week. A benefit of being a CSA member is sharing in the bounty of a harvest. Each year it varies crop to crop.  This year the cucumbers are outstanding. Cucumber soup, cold cucumber salads, refrigerator pickles. Cucumber and yogurt are a natural combination during the heat of the summer. There are recipes on the farm website Recipe section.

During this extreme heat make sure you get your share home, rinsed and in the refrigerator as soon as possible.  All of the vegetables are fresh, but cannot withstand the heat.

All being said, it is summer.  I guess we should expect a good dose of hot weather.

Enjoy the vegetables.
for everyone at Stoneledge Farm