Note from the Farmer Week #22 — how to use the popcorn, plus recipes for winter squash , daikon radish and kohlrabi

Week #22

Dear CSA member,

The season is slowly winding down. We have two more deliveries after this week. Now is your chance to stock up on Marketplace items for the winter or even vegetables in bulk for your Thanksgiving dinner! The online Marketplace offers honey, maple syrup, coffee, and seed oils. We also offer every week fruit in bulk and veggies in bulk. This week we have kale, collards, turnips, carrots, and celeriac. Items are limited! If you are interested, please order as soon as possible.

To order from the Marketplace, click here

This week you will be getting POPCORN in your share! Along with Daikon radishes. Below are some helpful tips for using your popcorn and Daikon radishes.

Popcorn:

Take the kernels from the cob . Do this by twisting both hands on the cob. The kernels will fall off.
Use 1/2 cup of kernels for a large bowl of popcorn or 1 corn cob
Add 1 tbl. of oil to large pot with lid.
Add popcorn and cover. Do not lift cover until all of the popcorn is popped. If you lift the lid too much, the popcorn will not pop.
Add butter, salt or your favorite flavoring and enjoy!

Pumpkin / Winter Squash Pie: For this dish, you can use either pumpkin or winter squash. It is a great recipe! Click here for the recipe.

Daikon radish: Daikon radishes are a milder tasting radish. They become sweeter when they are baked. One of our favorite ways to eat the daikon is by making crispy daikon fries! Enjoy with a meal, snack or as an appetizer!

Kohlrabi: Kohlrabi is slightly crunchy with a little spice to it. It can be eaten raw, made into a grated slaw, or boiled or baked. Click here for some helpful ways to prepare and eat kohlrabi.

Enjoy!
-Candice for everyone at Stoneledge Farm

Week #3 — Note from the Farmer

Dear CSA Member, 
Refrigerators will continue to be full of spring greens this week.  There is nothing that can beat a salad spinner this time of year.  Your lettuce will last up to a week in the salad spinner or in a plastic bag.  We are expecting heavy rains these next couple of days.  We give all the lettuces a good rinse before we send them but with all the rain coming they will need a good wash when you get them home.  You can chop the ends of the lettuce off and rinse the lettuce under cold water.  You will be getting purslane this week.  Purslane makes a great addition to a salad and is a rich source of omega- 3s.  Enjoy the spring lettuces and greens while they last because we will soon be moving into the summer veggies such as cucumbers, squash, and tomatoes.  Everything is looking beautiful!
This week you will be getting Garlic Scapes.  Each year the Garlic Scapes are harvested off the tops of the garlic plant.  The scape grows from the center of the above ground portion of the garlic plant.  This allows the plant to concentrate on growing large garlic bulbs.  We have a great Garlic Scape Pesto recipe on our website.  You can also substitute your favorite basil pesto using this recipe.  https://www.stoneledge.farm/csa-program/recipes/garlic/126-garlic-scape-pesto  
Kohlrabi will be in your share this week as well.  You should always peel your kohlrabi before preparing your meal.  You can add Kohlrabi to soups, stews, roasted and steamed.  Don’t forget to use the greens.  The greens have a very similar taste to collard greens.  They can be eaten raw in a salad or cooked.   
If you have any recipes you would like to share please send them to the farm and we will add the to our recipes page.  info@stoneledge.farm 
Enjoy the Harvest,
Candice
The Online Marketplace is open.  Offering Coffee, Chocolate, Seed Oil’s, Dry Beans, Honey, Maple Syrup, and Mushrooms.  To order login to your account and click Marketplace. 

Week #23 — What’s in the Bag

FULL VEGETABLE SHARE
Potatoes-2 pounds
Garlic-2 bulbs The flavor of the garlic this year is nice and strong although the bulbs are small.
Beets-2 pounds
Lacinato Kale-1 bunch
Brussels Sprouts-1 stalk
Celeriac-1 bulb
Kohlrabi-1 bunch The leaves are beautiful and are a cooking green. The greens are somewhat like a mild Collard. Remove the bulb from the leaves and use separately. The bulb can be eaten raw or cooked. The leaves used like any other fall green.
Carrots-1 pound
Sage-1 bunch
Pop Corn-6 ears
To pop real pop corn from the cob take the kernels from the cob. Start at one end and make path. The kernels next to the opening will pop off a little easier. Put about a tablespoon of oil in a pan with a lid. Do not forget the lid! Heat the oil and pour in 1/2 cup of kernels. Keep the pan on medium high until the popping starts. I usually turn the heat down a little once the kernels really start to pop. Remove from the heat once the popping stops. Add melted butter and salt or what ever you like on pop corn. What a treat. I have heard that you can pop the kernels in a paper bag in the micro wave but have never tried. There is just something really wonderful about popping the corn on the stove. Pop corn will keep for a very long time on the cob or off. A member just wrote that they just popped the corn from last season and it was great.

FRUIT SHARE
1 bag with Bosc Pears, Fuji and Golden Delicious Apples
Fruit grown by Klein’s Kill Orchard

MUSHROOM SHARE
Oyster
Mushrooms grown by Bulich Mushroom Company

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

What’s in the Bag? Week 20

Veggies

Butternut winter squash-1
Cauliflower-1 head
Turnips-2
Lettuce-2 heads
Broccoli-1
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

Shiitake

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

Veggies

Butternut winter squash-1
Turnips-2
Lettuce-2 heads
Broccoli-1
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

Shiitake