Week #17 — Note from the Farmer

Dear CSA Member,

Welcome Fall!
Our favorite time of year! Cool mornings and warm days. The leaves are just begging to change. Before you know it, they will all be painted with beautiful fall colors. We all love this time of year. New this week in your shares is celeriac. This is a Stoneledge Farm staple. Celeriac has such a strong flavor, and multiple ways to use it. We are sure you will love it! Another returning item that everyone will recognize is Boc Choy. Boc Choy, like the lettuces, require cooler growing conditions. Spring and fall are the perfect conditions for the lovely boc choy. We hope you all enjoy this weeks bounty.

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 grown 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! Winter Squash Soup

Celeriac: This vegetable is harvested for the bulb, and is very flavorful. Great in soups, stews, salads, or we really like it as Gatin. To use just peel the outside skin off. Then chop, or shred for your desired meal.
Potato and Celeriac Gratin
Celeriac Salad (Sellerie Salet)

Boc Choy: This is typically one of the first items you will see in your spring CSA shares. Great for sautéing and makes a great stir fry!
Boc Choy with Ginger and Garlic

Eggplant: A little taste of summer still hanging on!
14 Eggplant Recipes to Take You From Summer to Fall

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Storage:
Winter Squash- Out is a cool dry area, or in the refrigerator.
Potatoes, Onion, Eggplant, Celeriac- In crisper Drawer
Boc Choy, Kale- Damp paper towel in refrigerator.
Herb- Hang to dry, freeze, or in a damp paper towel in refrigerator.

Eat Me UP!- Onion, Boc Choy, Potatoes,
Zero Waste!
Freeze: Winter Squash, Eggplant, Herb
Dry: Herb, Celeriac
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #10 — Note from the Farmer

Dear CSA Member,

The weather forecast has been very unsettling these past few weeks and again this coming week. We are always keeping our eye on the sky. We are indeed ready for some normal summer weather (aren’t we all!?) This week we will be picking tomatoes again for your CSA shares. We have plum tomatoes available through the online marketplace great for canning and making sauce. If you are interested, please order as soon as possible. With all the rain in the forecast, it is hard to tell how long these tomatoes will last. Login to your member account to place your order. (limited availability)


Sweet corn has been added to the marketplace today for week #11’s delivery. Story’s sweet corn is available on the Marketplace for 4 weeks only. Story’s sweet corn Non-GMO and conventionally grown. It is not organic. There is a limited amount available each week. The order deadline is Friday, August 10th by 1 pm for week #11 delivery. If you need help logging in the marketplace, please let me know.


Don’t forget; We invite you to our annual Fall Farm Festival. Saturday, September 1st here on the farm. 145 Garcia Lane, Leeds NY 12451. Bring your family for a great day on the farm. It is a great day to come to the farm and see how your vegetables are grown, meet your farmers, and walk the fields. We have the grill hot and will have pork as well as grilled Sweet Corn by Kim and Mickael of Paradis to Go http://paradistogo.com Kim will also make a batch of Stoneledge Farm Vegetable Chili. There will be fresh fruit, Stoneledge Farm Coffee, and water. 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.

Make a getaway out of it and enjoy the Catskills! Use this link and plan your trip today.


MARKETPLACE

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 and Sweet Corn the Friday before your CSA delivery 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!

Celery: Stoneledge Farm Celery! Not your average store celery. This is a beautiful dark green and extremely flavorful celery. Easy to freeze for winter soups and stews or enjoy raw with not butter or in a summer salad.

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
15 Easy Eggplant Recipes

Lacinato Kale: A long dark green leaf variety of kale. A staple in Italian cuisine. You can sauté, steam and it makes great Kale chips!
Kale Chips Sauteed Kale with Smoked Paprika
Kale Tabbouleh

Tomatoes: So many varieties! Share your favorite tomato recipe! We love tomatoe, mozzarella, basil and balsamic!
Mozzarella and Tomato with Balsamic Vinegar

Hot Peppers: Can be strung up, and hung to dry and use at a later time. Once they are dry you can crush them and use them as needed when cooking.

Mushroom Share – Portobello– Great on the grill this time of year! Or, have you ever tried making a pizza??! 10-minute portobello pizzas

Storage: Leafy Greens- In a plastic bag in the refrigerator.
Tomatoes- Preserve or eat fresh right away.
Peppers- Crisper draw
Onions- Crisper draw
Eggplant- Crisper draw

Eat Me UP!- Onions,
Zero Waste! Freeze, or Can!- Tomatoes, Basil, Celery, Kale, Spinach, Eggplant, Peppers, Tomatoes
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 #9 — Note from the Farmer

Dear CSA Member,

It has been a difficult week here on the farm. The heat, humidity, and rain have certainly been a challenge for us as well as the vegetables. The forecast is still calling for rain as we wait patiently for dry weather. Despite the weather, the shares are still showing off their bright summer colors. This week as we call it is a Fiesta week! Cilantro, tomatillos, tomatoes and more! Sounds like a great salsa (or salsa verde) to me! Our favorite!

This is also a coffee share and dry bean share week. If you ordered these optional shares please expect them with this weeks CSA pickup.


WE INVITE YOU!

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:

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

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 the Friday before your CSA delivery 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!

Tomatillos: The tomatillo is know as the Mexican husk tomato. Most often used in salsas and sauces. They have a more acidic taste when eaten raw.
Roasted Tomatillo Salsa Verde
27 Tomatillo Recipes for Some Summertime Tang

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
15 Easy Eggplant Recipes

Red Russian Kale: A larger verity of kale with purplish stems. This kale has very tender leaves and can be eaten raw or cooked. Great verity for making kale chips.
Kale Chips Sauteed Kale with Smoked Paprika
Red Russian Kale With Garlic And Lemon

Summer Squash: Can be baked, sautéed, steamed, boiled or even grilled.
Garlic Parmesan Yellow Squash Chips

Mushroom Share – White Button- Can be sautéed, added to chili, soups, stews, grilled.

Eat Me UP!- Basil
Zero Waste! Freeze, or Can!-
Blanching Steps

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 #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

JUDI’S RECIPES – WEEK 13: BABA GANOUSH

August 29, 2017

We’re halfway to the end of our CSA season.  If you have not yet volunteered for a shift at the site, please sign up now. As part of your membership, you are obligated to work one 2-hour shift. It’s actually fun, and we need your help.

 

We’ve been getting some really beautiful eggplants. When you’ve had enough of making endless eggplant parmigiana, try this Turkish dish. So delicious and so easy to make.

BABA GANOUSH

Ingredients

1 large eggplant

14 cup tahini, plus more as needed (available in most supermarkets and groceries)

3 garlic cloves, minced

14 cup fresh lemon juice, plus more as needed

1/4 tsp ground cumin

salt, to taste

1 TBS extra virgin olive oil

1 TBS chopped fresh flat leaf parsley

14 cup brine-cured black olives, such as kalamata (optional)

 

 

  1. Prepare a medium-hot fire in a charcoal grill. (It’s totally not a problem if you don’t have a grill. You can roast the eggplant right on the burner of a gas stove. Or, you can use an indoor grill or a grill pan)
  2. Preheat the oven to 375°F.
  3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire (or directly on the burner). Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove the eggplant from the oven, let it cool slightly, and peel off and discard the skin.
  4. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste.
  5. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
  6. Transfer the mixture to a serving bowl and use the back of a spoon to form a shallow well in the middle. Drizzle the olive oil over the top and sprinkle with the parsley.
  7. Place the olives around the sides, if you are using them. Serve at room temperature

This is great with warm pita bread or any kind of crackers.

HELPFUL HINT: The easy way to separate eggs. Just try this – it works! You’ll need an empty soda pop bottle (plastic). Just carefully break the egg into a small bowl. Squeeze the bottle and lower it over the top of the egg. Stop squeezing and it will suck the yolk right up into the bottle. Voila!

I hope you enjoy the recipe. Have a delicious week!

Best,

Judi

 

 

JUDI’S RECIPES – WEEK 12 – STUFFED EGGPLANT

August 22, 2017

Hi Everybody!

We’re at the height of summer and the vegetables are so abundant! Everything we’ve been receiving has looked so good, and it is truly delicious.

This week’s recipe uses the lovely eggplants we’ve been getting and is quick and delicious. Serve it with a green salad and some crusty bread (not the bread that’s in the recipe) dipped in herbed olive oil.

STUFFED EGGPLANT

Eggplants (2 1/2 pounds)

Salt

Extra-virgin olive oil

1 lb oyster mushrooms (or any other mushrooms), sliced lengthwise 1/4 inch thick

Freshly ground pepper

4 garlic cloves, minced

1 medium red onion, finely diced

1 tsp ground cumin

2 TBS unsalted butter

4 oz stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine

2 oz pecorino cheese, diced

3/4 cup low-sodium vegetable broth

2 TBS chopped parsley

1. Cut the eggplants in half lengthwise and cut out the flesh, leaving 1/4-inch shells. Cut the flesh into 1/2-inch dice. Salt the eggplant shells and let stand for 30 minutes. Pat the shells dry.

2. Preheat the oven to 350°. Rub the eggplants with oil and set them on a rimmed baking sheet, cut side down. Add 1/4 cup of water, cover with foil and bake for 45 minutes.

3. Meanwhile, in a skillet, heat 2 tablespoons of olive oil. Add the mushrooms. Season with salt and pepper, cover and cook over moderate heat until tender. Transfer to a bowl.
4. Heat 1 tablespoon of olive oil in the skillet. Add the diced eggplant. Season with salt and pepper, cover and cook until tender and browned, 3 minutes; add to the mushrooms.
5. Add the garlic, onion and 2 tablespoons of olive oil to the skillet. Cover and cook, until softened.
6. Add the cumin and 1 tablespoon of the butter and stir until fragrant, 1 minute; add to the mushrooms. Stir in the wine-soaked bread, cheese and broth and season the filling with salt and pepper.

7. Increase the oven temperature to 425°. Turn the eggplant shells cut side up and fill with the stuffing. Dot the tops with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 10 minutes.

8. Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve.

 

HELPFUL HINT: Here’s an easy way to peel ginger: use the edge of a spoon to scrape the skin off. Easy!

Enjoy, and have a delicious week!

Best,

Judi

 

JUDI’S RECIPES – WEEK 9 PASTA SALAD WITH GRILLED VEGETABLES AND FETA

August 1, 2017

Hi Everyone!

We’re approaching the mid-point of summer and the bountiful produce is just wonderful.

Today’s recipe is a light and cool pasta salad with mixed vegetables.

PASTA SALAD WITH GRILLED VEGETABLES AND FETA

Ingredients

3/4 lb. orecchiette

1/2 lb. thin asparagus

1 sweet red or purple pepper, sliced into strips

1 medium zucchini, sliced lengthwise 1/4 inch thick

1/2 small eggplant, sliced lengthwise 1/2 inch thick

7 TBS extra-virgin olive oil

Kosher salt

Freshly ground pepper

2 1/2 TBS fresh lemon juice

1 small shallot, finely chopped

4 oz feta cheese (3/4 cup), crumbled

1 cup parsley leaves, coarsely chopped

1/3 cup pitted kalamata olives, coarsely chopped

 

Directions

1.Light a grill or preheat a grill pan. In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, rinse under cold water and drain well. Transfer the orecchiette to a large bowl.

2. Meanwhile, brush the asparagus, peppers, zucchini and eggplant with 2 tablespoons of the olive oil and season with salt and pepper.

3. Grill the vegetables over moderately high heat; turn the asparagus several times, until crisp-tender and charred, about 2 minutes; turn the zucchini once, until tender and charred, about 3 minutes; turn the eggplant once, until tender and charred, about 5 minutes.

3. Transfer the grilled vegetables to a work surface. Cut the asparagus into 1-inch lengths. Cut the red peppers into i inch pieces. Cut the zucchini crosswise into 1/2-inch pieces. Halve the eggplant slices lengthwise, then cut them crosswise into 1/2-inch pieces. Add the grilled vegetables to the orecchiette.

4. In a small bowl, whisk the lemon juice with the shallot and the remaining 5 tablespoons of olive oil. Pour the dressing over the pasta and toss to coat. Add the feta cheese, parsley and olives, season with salt and pepper and toss again, then serve.

HELPFUL HINT: This salad can be made a day early and refrigerated overnight. Bring it to room temperature before serving.

I hope you enjoy this cool summer meal. Have a delicious week!

Best,

Judi

JUDI’S RECIPES – WEEK 8 – CHINESE EGGPLANT WITH SPINACH AND GARLIC

July 25, 2017

Hi everyone!

Wow, the weather has been so intense this past week! I hope the temperature and the humidity are going to be falling. In the meantime, we can still enjoy the beautiful fresh produce.

Today, I have a recipe I picked up in my travels. This one’s a Chinese dish, made with eggplants, spinach and garlic. It’s easy and delicious.

 

CHINESE EGGPLANT WITH SPINACH AND GARLIC

Ingredients

2 lbs white or purple eggplants
3 TBS peanut or safflower oil
2-4 cloves garlic, chopped
1 bunch spinach, washed and roughly chopped (it’s ok to leave water on the leaves)
1 bunch parsley or cilantro, chopped

sauce: Mix the following with a bit of water:

2 cloves garlic, chopped
2 TBS rice vinegar
2 tsp sugar
1 TBS soy sauce
TBS dark sesame oil
1 TBS black bean sauce

  1. Cut the eggplants into largish bite-sized pieces.
  2. Heat the oil and cook them over high heat.
  3. After 2 minutes, add the garlic and stir often, until the eggplants are mostly cooked through.
  4. Add the spinach and mix in until it’s wilted slightly, about 1 or 2 minutes.
  5. Add the sauce to the still-hot eggplant mixture.
  6. Stir in the parsley or cilantro just after removing from the heat, serve with rice.

I think you’ll enjoy the dish!

HELPFUL HINT: Never put your cooking knives in the dishwasher. Instead, immediately after using, wash them and dry with a towel. That’s the way to keep them sharp, and rust free.

I hope you enjoy this dish, this week’s vegetables and this lovely summer.

Have a delicious week!

Best,

Judi

Week #6 — What’s in the Bag

FULL VEGETABLE SHARE
Summer Squash-8
Green Cucumbers-2
Orient Express Eggplant-2
Oak Leaf Lettuce-1 head
Spinach-1 bunch
White Scallions-1 bunch
Cabbage-1
Boothby Cucumbers- 2
Thyme-1 bunch

MUSHROOM SHARE
Oyster

FRUIT SHARE
Local Sweet Cherries-1 basket
Blueberries-1 basket