Week #13 — Note from the Farmer

Dear CSA Member,

Don’t forget about the farm visit!
Saturday, September 1st here on the farm.
145 Garcia Lane, Leeds NY 12451.
11:30-3pm

Bring your family and friends for a day on the farm. It is a great day to come to the farm and see how your vegetables are grown, and meet your farmers. We have the grill hot with pork, Story’s Sweet Corn along with a Stoneledge Farm vegetable chili made by Kim and Mickael of Paradis to Go. There will be Stoneledge Farm Coffee, and water. Also attending that day is Heather Ridge Farm with grass fed meats, candles and more, James Mikmaus with his observation bee hive, and Lewis Waite Farm. There will be farm field walks, wagon rides, children activities, and you can even pick a bouquet a flowers to take home.

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.
See you in September!


LAST WEEK TO ORDER CORN
Story’s sweet corn is available on the Marketplace for one more week. 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 31 by 1 pm for week #14 delivery. If you need help logging in the marketplace, please let me know.


MARKETPLACE SPECIAL

10% off the white cannellini beans when you use coupon code BEAN at checkout.
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.


Potato Leek Soup Week! Click here for a great recipe!

Edamame Beans: Rich in fiber, antioxidants and vitimin K. Commonly found in Asian, Japanese cuisine’s.
10-Minute Restaurant-Style Steamed Edamame

Celery: The LAST week for this tasty celery. Do you still have last weeks? It is Very easy to freeze! And great for winter soups and stews. Click here for step by step freezing recipe.

Tomatoes: Due to all the rain it is best to use your tomatoes right up. Try some of these recipes below.
Black Bean and Tomato Quinoa
Pasta with Roasted Tomatoes and Garlic
Quick Tomato Sauce

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

STORAGE
 Leafy Greens- In damp paper towel in the refrigerator.
Tomatoes- Preserve or eat fresh right away.
Onions, Celery- Crisper draw

Eat Me UP!
Onions

Zero Waste!
Freeze, or Can!- Freeze- Greens, Tomatoes, Sweet Peppers

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

Judi’s Recipe for Week #10

Greetings and welcome to Week 10! I would be saying I’m tired of eggplants and cucumbers, but they’re all so delicious! We’ve been eating eggplant parmigiana, babaganouj, tzatziki and cucumber salad at our house and loving it all.

We are getting more leeks this week, and that makes me think of one of my favorite soups, a cold potato and leek soup called Vichyssoise (pronounced VEE-she-swaz). So wonderful on a hot summer day and very quick and easy! It can, of course, also be eaten hot but, for this time of year, cold is the way to go.

VICHYSSOISE
*****************
3 TBS butter
3 cups leeks, sliced and washed
4 cups potatoes, peeled and diced
Salt and pepper
8 cups water
2 cups heavy cream

1. Melt the butter in a large pot. Add the leeks and cook over medium heat, stirring occasionally.
2. Add the potatoes and season with the salt and pepper.
3. Add water and bring to a simmer. Cook until the vegetables are tender.
4. Put 3/4 of the soup into a blender and puree, then return it to the pot and stir in the cream.

If you are serving the soup cold, let it cool and then refrigerate it until serving time. Give it a quick stir and then serve.

NOTE: Leeks are very sandy. Cut them into rings and float them in a lukewarm sinkful or bowl full of water. The sand and grit will drop to the bottom and you can scoop out the clean leeks.

Have a delicious week, everyone.
Best,
Judi