JUDI’S RECIPES – WEEK 3 – JUNE 23, 2020

JUNE 23, 2020

Hi Everybody,

It is hot, hot, hot! And humid too.

This is great weather for eating vegetables. They contain a lot of water and will help to cool your body.

This week’s recipe is for rigatoni with a kale sauce. Even if you hate kale, you’ll love this dish. If you absolutely refuse to try kale, you can use spinach instead. This recipe is quick and very easy to make.

RIGATONI WITH KALE SAUCE

 

  • Kosher salt, to taste
  • ¼ cup extra-virgin olive oil, plus more for serving
  • 2 smashed or chopped cloves of garlic, peeled
  • 1 lb kale with the thickest ribs removed
  • Freshly ground black pepper, to taste
  • ½ lb rigatoni (or fusilli or penne or anything else you like)
  • ¾ cup coarsely grated Parmigiano- Reggiano cheese

1. Bring a large pot of water to the boil and add a generous amount of salt.  Heat the olive oil and garlic over medium heat and watch so the garlic doesn’t brown. When the garlic starts to sizzle, reduce the heat to low, and cook very gently until the garlic is soft and begins to turn light gold, about 5 minutes. Remove it from the heat and set aside.

2. When the water is boiling, add the kale leaves, and cook until they are tender, but not mushy, about 5 minutes. Pull out the hot kale leaves with tongs, and put them into a blender. (Don’t drain the water from the pot; you’ll use that same boiling water to cook the pasta.) Add the garlic and oil to the blender, along with a splash of hot water from the pot if you need some more liquid to process the kale. Blend into a fine, thick green purée. Taste the mixture, and adjust the seasoning by adding salt and pepper, then blending again.

3. Add the pasta to the boiling water, and cook until it is al dente. Ladle out about a cup of the pasta water to save for thickening and finishing the sauce, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss the mixture until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve right away, topping with an extra swirl of olive oil and the rest of the grated cheese.

Serves 2.

HELPFUL HINT; The sauce can be made a day ahead and refrigerated overnight in a container with a tight lid.

ANOTHER HELPFUL HINT: If you want to pump up the flavor of this dish, you can add lemon, hot pepper flakes or garlic scapes for some zip.

Enjoy! And let me know if you feel any differently about kale now.

Have a delicious week!

Best,

Judi

 

 

JUDI’S RECIPES – WEEK 2 – JUNE 16, 2020

June 16, 2020

Hi everybody!

It is good to know, in these difficult times, that fresh organic produce is available to us, and is ably provided by our farmer and our core group at the CSA site. Our pickup situation is temporary – we hope very temporary – but we are prepared to do it this way as long as it is necessary. We are happy to see so many returning members, and so many new ones as well!

This week we are getting garlic scapes, a favorite of our members. Scapes are the green shoots that emerge from the soil from the garlic bulbs planted the previous Autumn.

So, today’s recipe is Garlic Scapes Hummus.

 

GARLIC SCAPES HUMMUS

1  14.5-ounce can garbanzo (chickpeas) beans, + 1/4 c. liquid from the can

2 TBS tahini

2-4 garlic scapes, depending on your preference for garlic flavor

Juice of 1 lemon

1 tsp kosher salt

3/4 cup extra virgin olive oil

1. Place all the ingredients except the olive oil into a food processor. Process until smooth.

2. With the motor running, add the oil in a stream until the hummus is smooth and creamy (you may not need to use all the olive oil).

Serve with a puddle of olive oil on top of the hummus. Great with crusty bread, pita or raw vegetables.

HELPFUL HINT: You can add other things to hummus as well: roasted red peppers, lemon zest, nuts, etc.

Leftover hummus can be stored in a container with a tight-fitting lid and kept in the refrigerator for up to a week.

Enjoy!

Have a delicious week.

Best,

Judi

Week #4 — Note from the Farmer

Dear CSA Member,

Goodbye Spring and Hello Summer! You will notice a little taste of summer in your CSA shares this week. The first harvest of Summer Squash!
The lettuces are still coming on strong. It won’t be that much longer until the lettuce is suddenly gone until the fall. Lettuce will not grow well in the hot months of July and August. Fill your salad bowls and enjoy them while they last!

Don’t forget! The final day to order optional fruit shares is THIS FRIDAY, 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, 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 SPECIAL
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.


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 weeks recipes! You can find more on our website!

Sugar Snap Peas: YUM! Picking these delicious peas is a very time-consuming job. It takes our full workforce a solid work day to pick these peas for the CSA. We hope you enjoy! To prepare these peas, you must first remove the strings. There are two strings per pod. One on each end that you should peel off. Sugar Snap peas can be eaten raw as a snack or cooked for with a delicious meal. Sautéed Sugar Snaps

Escarole: A member of the leafy chicory family. Can be eaten raw or cooked. Mix with other greens for a salad, sauté, or braise with white beans. Escarole and White Bean Soup      Escarole 101

Purslane: Makes a great addition to any salad and is a rich source of omega- 3s. Purslane info. from a CSA Member 45 Things To Do With Fresh Purslane

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

Lettuces: Check out this Caesar Salad 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

Mushroom Share- Shiitake: Mushroom and Burrata Bruschetta

Eat Me UP!
-Lettuces, Summer Squash, Purslane, Sugar Snap Peas

Zero Waste! You can freeze or dry me!
Freeze- Spinach, Escarole
Storage Tips:
Spinach, Escarole & Lettuces – Washed, in a salad spinner or, in a plastic bag with a paper towel.
Sugar Snap Peas: Unwashed in the refrigerator crisper drawer. Wash when ready to use.
Purslane: Wrap it in a towel then place in a loosely closed plastic bag and refrigerate for up to a few days.
Summer Squash: In the refrigerator crisper drawer.
Garlic Scapes: In a plastic bag, in the refrigerator. Will keep for two to three week.

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Stoneledge Farm LLC
LIKE us at https://www.facebook.com/StoneledgeFarm

Week #2 — Note from the Farmer

Dear CSA Member

Refrigerators will be full of greens this week. Each season there is a week when all of the lettuces are ready. This week the lettuces are beautiful and we are sending four different varieties: Romaine, Red Sails Red Leaf, Tropicana Green Leaf and Buttercrunch. There is nothing that can beat a salad spinner this time of year. All of the greens are given a rinse right after we pick them but they will need a wash at home. We have had very heavy rains over the last week and the soil splashes between the leaves. I have found it works well to wash greens by cutting the stem portion off, giving the leaves a good rinse in a bowl or sink full of water, drain and rinse again, spin dry. The lettuces will keep for at least a week in the salad spinner if you have enough room in your refrigerator or in a plastic bag or container. Some members re-use the rinse water to water their plants. If it gets toward the end of the week and your refrigerator is still full of lettuce, try Melissa Clough’s Lettuce Soup. The Recipe section can be found under The Farm tab on the farm web site home page.

For the first time this season Bright Lights Swiss Chard. Beautiful multicolored stems of yellow, reds, oranges adorn the Bright Lights Swiss Chard. Oriental Greens and Red Mustard Greens are delicious served with Locust Point CSA’s Spicy Peanut Sauce. The recipe for Spicy Peanut Sauce can be found on the farm Recipe section under Sauces and also on the farm Face Book page.

Garlic Scapes are the green pig tail looking stem. The scape is the immature seed head of the garlic plant that we remove to send more growing energy to the bulb below the soil. The scape grows from the center of the above ground portion of the garlic plant. Garlic Scapes have the same flavor and use as the garlic bulb. Delicious Garlic Scape Pesto is easy to make found on the farm Recipe section under Garlic heading or use your favorite pesto recipe substituting the scape for basil.

Marketplace items Honey, Maple, Organic Fair Trade Kosher Coffee in ground or whole bean, Organic Tree to Bar Dark Chocolate bars and Cocoa Powder can be ordered any time during the season and will be delivered with your CSA shares. The Organic Dark Chocolate is delicious. To place an order from the online CSA Marketplace log into your CSA Member Account from the farm website home page. Place your order and it will be delivered with your CSA shares. All of the products we offer on the Marketplace are produced by small family farms locally, in Central America and Grenada.

Enjoy the Harvest
Deborah
for everyone at Stoneledge Farm

 

Week #3 — Note from the Farmer

Dear CSA Member,

This is the busiest time of year on the farm. The harvest is now well underway, transplanting seedlings for fall, tending the small plants in the greenhouses, weeds and insects loving the cool, wet weather we have been having and then once newly transplanted seedlings are planted there is irrigating. It is hard to keep up with all that needs to be done day to day. It is also a wonderful time of year when months of work is ready for harvest.

This is salad season. It comes and goes quickly so enjoy the greens of spring. The Romaine can be grilled, Lettuce Soup recipe is on the farm website and if you are invited to dinner or a party, volunteer to bring the salad! This week the lettuces are beautiful. The lettuce is mature but still sweet and tender. There are four different varieties: Romaine, Red Tide, Red Sails and Buttercrunch. New this season is a Frisee Endive that is also a great addition to the fresh salad. Red Tide is a smaller, redder lettuce. Red Sails larger and very tender so handle carefully.

Try slicing the Kohlrabi and adding it raw to the salad. It is crispy and sweet when raw.  It also makes a delicious slaw.  

For the first time this season Bright Lights Swiss Chard. Beautiful multicolored stems of yellow, reds, oranges adorn the Bright Lights Swiss Chard.  

Garlic Scapes are the green pig tail looking stem. The scape is the immature seed head of the garlic plant that is removed to send more growing energy to the bulb below the soil. The scape grows from the center of the above ground portion of the plant. Scapes have the same flavor and use as the garlic bulb. Delicious Garlic Scape Pesto is easy to make. The recipe can be found on the farm Recipe section or use your favorite pesto recipe substituting the scape for basil.

Marketplace items Honey, Maple, Coffee, Organic Dark Chocolate can be ordered any time during the season and will be delivered with your CSA shares. The Organic Dark Chocolate is delicious. 

Enjoy the Vegetables
Deborah for everyone at Stoneledge Farm

CHCSA Newsletter/Recipes — Week 3

Here is the newsletter for week 3. As stated by one of the core group members — “Judi, you’ve managed to come up with great recipes for the mint, and just about every veggie in our share this week. Fabulous.” PJ

Thanks again to YooMi for putting the newsletter together.

WEEK 3.2012