Week #20 — Note from the Farmer

Dear CSA Member,

BUR! The weather forecast is predicting pockets of frost already! It sure feels like October! We hope everyone has been enjoying the fall bounty, along with the delicious salad ingredients you have received this past week. We are always excited for another round of salads in the fall months. They lettuce, arugula and mizuna are always so tender this time of year. The mizuna and arugula add such a nice flavor to a delicious fresh salad. These greens do not have to go in a salad, they are delicious cooked as well. See below for some ideas.

Special Note: Due to the rain this week it made things a little muddy in the field. We are going to wash all vegetables before we send but you are going to want to give it another good rinse when you get them home.

There are great items available on the marketplace. Stock up on these items for the winter months, or order for gifts. We have local honey, local maple syrup, organic coffee, organic dry beans, organic sriracha sauce, and much more! New to the marketplace is Stoneledge Farm wool. We have blankets, rugs, mittens, scarfs, and yarns. With this chilly weather ahead these items will be sure to keep you warm! Alternatively, order these items for a loved one. They make a great gift.

Our marketplace items sell out quickly this time of year. Please order soon if you are interested. Login to your member account to place your order.


MARKETPLACE SPECIAL
SPOOKY Ghost Pepper Sriracha Sauce Special.
Purchase ANY Sriracha Sauce on the marketplace and receive 10% off.
Use code SPOOKY
The sriracha sauce is organic, locally grown, and produced by Kitchen Garden farm in MA.
Login to your member account to place your order.
Order before 1pm the day before your delivery to receive your order this coming week.


Fruit Share Recipe: Waldorf Salad
Mushroom Share Recipe: Butternut Squash Stuffed with Quinoa and Mushrooms

Mizuna: Can be eaten raw or cooked. Most commonly added to a fresh salad. When eaten raw this red mizuna adds a beautiful color to a dish.
Mixed Greens Salad with Apples and Maple-Walnut Dressing
Stir-Fried Bok Choy and Mizuna with Tofu

Radishes: Easter-egg Radishes this week. You will notice how tender they are this fall. Beautifully colored with a bright white center. They make a perfect picture!
35 Radish Recipes That Are More Than Just Snacks

Mustard Greens: Like the mizuna you are able to cook this green OR eat raw in a salad. Choose your way!
Mixed Greens Salad with Apples and Maple-Walnut Dressing
Sautéed Mustard Greens

Arugula: Another great salad ingredient but, you can also cook as well.
11 Surprising Ways to Cook With Arugula

Storage:
Eat Me UP!– Lettuces, Boc Choy, Onions
Freeze: Sweet Potatoes, Winter Squash, Mustard Greens, Arugula, Mizuna, Swiss chard

Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #3 — Note from the Farmer

Dear CSA Member,

We hope everyone has been enjoying the bounty of the past week’s harvests.  The weather has been, just beautiful!  The fields are looking more and more colorful each day.  The lettuce is in full peak right now; please enjoy the flavorful lettuce while it lasts.  Before you know it, we will be switching to summer crops.  Lettuce doesn’t grow in the heat of the summer.  The weather conditions right now are perfect for the lettuces.

We have some great videos this week we would like to share.  Two are from the City Island CSA and one was just added today from farmer Pete.  Check them out.
City Island CSA Pickup
City Island CSA Lettuce Video 

Don’t forget!  The final day to order optional fruit shares is 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, sriracha sauce 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. 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.

This weeks recipes! You can find more on our website!

Kohlrabi: Kohlrabi is a member of the cabbage family. It can be eaten raw (grated in coleslaw or salad), pickled, or cooked (in soups or stews, or as a baked side dish) Red Lentil, Kohlrabi and Grain Curried Salad

Mint: Makes a lovely tea, summertime drink, or add to a summer dish. Easy Fresh Mint Tea Recipe, Mint Recipes

Swiss Chard: Surprisingly Swiss Chard is in the Beet family. Swiss Chard can be eaten raw or cooked. (similar to how you would prepare spinach)
Chickpea and Green Patties, Skillet Mushrooms and Chard

Red Mustard: Mustard Greens can be added to a salad, stir fry or, a garnish on a prepared meal. Mustard Greens With Chick Peas and Curry

Napa Cabbage: Great to make a quick Kimchi, Slaw, Stir Fry, Spring Rolls or even stuffed!
Cole Slaw Teriyaki Fried Beef Wraps Sweet and Sour Cabbage

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

Mushroom Share- White Button: Skillet Mushrooms and Chard
Have a recipe you can share? Email it to the farm!

Eat Me UP!
-Lettuces, Radishes, Napa Cabbage, Red Mustard

Zero Waste! You can freeze or dry me!
-(Freeze, Swiss Chard, Kohlrabi) (Dry, Mint)
Storage Tips:
Greens & Lettuces- Washed, in a salad spinner or, in a plastic bag with a paper towel.
Cabbage- Washed, in a plastic bag and placed in the refrigerator.
Garlic Scapes- In a plastic bag, in the refrigerator. Will keep for two to three week.
Kohlrabi- Washed, and store in paper or plastic bag in the refrigerator. Will last for several weeks.

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm
Stoneledge Farm LLC
info@stoneledge.farm
www.stoneledge.farm

LIKE us at https://www.facebook.com/StoneledgeFarm

JUDI’S RECIPES WEEK #21 – SAUTEED MUSTARD GREENS

October 24, 2017

Hi everyone!

Many of you have signed up to complete your required volunteer shift. If you haven’t yet done so, please do it now. There are only a few weeks left to the season, and those who don’t meet this obligation may not be invited back next year. Please sign up today!

 

This week’s recipe is a simple one. Every time we get mustard greens in the week’s share, members ask me how to prepare them. I rattle off suggestions off the top of my head. Here’s an actual recipe for you. It’s quick and very easy – and you will love it!

 

MUSTARD GREENS

Ingredients
1/2 cup thinly sliced onions.
2 cloves garlic, minced.
1 Tbsp olive oil.
1 lb mustard greens, washed and torn into large pieces.
2 to 3 Tbsp chicken broth or vegetable broth
1/4 tsp salt.
1/4 tsp pepper
1/4 tsp dark sesame oil.

1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.

2. Add the minced garlic and cook a minute more, until fragrant.

3. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

That’s it! So easy and so delicious. Mustard greens can be used in many ways. You can add bacon to the above recipe. You can stir the greens into a white bean stew or any other kind of stew. You can vary the spices and change the style of the dish: add garlic and crushed pepper for Italian style; add ginger, soy and garlic for an Asian flavor.
I hope you enjoy this dish and the week’s produce. Have a delicious week!
Best,
Judi

 

Week #21 — Note from Farmer — Mustard Green and Arugula Recipes

Dear CSA Member,

We have been having some beautiful weather these past few weeks! Cool mornings and warm afternoons. The sunshine has been so nice! You will have more fall greens in your share along with some heavy root crops such as carrots and sweet potatoes. This week you will be receiving the fall planting of lettuce! You can make a nice fresh salad this week or cook some of the greens! I have included some cooking tips below for some of this week’s greens.

Mustard Greens- Can be eaten fresh in a salad or cooked many ways. Click here for 10 Ways to Use Mustard Greens by Food & Wine.
Mustard can be cooked with a Casserole, Frittata, Italian Style, Indian Style and more!

Mizuna- Can be put in a fresh salad, tossed in with hot pasta and fresh parmesan cheese, added to a risotto or a stir-fry. Mizuna is also great in soups or you can just sauté with some fresh garlic.

Arugula- Eaten raw or cooked. Arugula has a slightly peppery taste that makes it more versatile. For cooking recipes click here.
You can also try this Fall Spicy Arugula Salad

Vegetables & fruit in bulk is available through the online marketplace such as Collard Greens, Lacinato Kale, Red Russian Kale, Curly Kale and weekly fruit. These items are great for freezing!
Don’t forget your Honey, Maple Syrup, coffee, and Seed Oils! These items are also available through the online marketplace. Order soon as quantities are limited this time of year.

To Order from the Marketplace Click Here

Fruit Share Members- This week you will be getting Winesap Stayman Apples and Bosc pears. The Winesap apple is a great fresh eating and baking apple. The Winesap apple is a popular apple that originated from Kansas.

Enjoy!
-Candice for Everyone at Stoneledge Farm

Week# 19 — Note from Farmer, Mizuna, Mustard Green, Arugula Salad Recipe, Celeriac Recipes, Kale Recipes, Seed Oils

Dear CSA Member,

The weather has been unpredictable these past few weeks. It has gone from 80 degrees one week to frost the next. We are now heading back into another warm trend! The fall leaves are at a standstill and are still mostly green. This week was the first harvest of Sweet Potatoes! They look beautiful but haven’t been washed to help keep for members. (read below) We also harvested Pop Corn this week! The PopCorn is harvested and is put in the greenhouse to dry. It takes a few weeks before the popcorn is ready to POP! It will be ready for your share in a few weeks!

Sweet Potatoes: The sweet potatoes WILL need to be washed. They were harvested right from the fields and packed for your share. The sweet potatoes will keep a little longer if they do not get wet.
The Sweet Potatoes have a very thin skin that you are able to eat when cooked (you do not have to peel them). Whipped Sweet Potatoes taste great with a drizzle of Butternut Squash or Roasted Pumpkin seed oil on top.

Celeriac: Celeriac will be in your shares this week. A CSA member from the New Rochelle CSA shared on Instagram Celeriac Mash. (Looked Delicious! Thank you for posting!) Check out this link for TEN (YES, 10) THINGS TO DO WITH CELERY ROOT Click Here

Curly Kale and Beets: Curly Kale aka. Winter Bor / Starbor Kale will be in your share this week as well. Our favorite kale recipe here on the farm is Roasted Beet and Kale Salad With Maple Candied Walnuts This is a beautiful and tasty salad. This salad calls for Maple Syrup and Honey that are available through the online marketplace.
For more Kale recipes Click Here

Greens: Arugula, Mizuna and Mustard
SALAD OF FIELD GREENS, GORGONZOLA, PEAR & TOASTED WALNUT

5 ounces pre-washed salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 cup toasted walnut halves
4 ounces gorgonzola or other blue cheese, crumbled or shaved

Vinaigrette (makes 1/2 cup)
3 Tbsp pumpkin seed oil
3 Tbsp extra virgin olive oil
1/2 teaspoon Dijon mustard
1 Tbsp + 2 Teaspoons lemon juice
1/4 teaspoon salt
Pepper to taste

Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add lemon juice until combined. Season with salt and pepper. Set aside.

In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.
http://www.wholeheartedfoods.com/squash-oil-recipes.htm

Check out our Online Marketplace! The Stoneledge Farm online Marketplace offers honey, maple syrup, coffee, seed oils, mushrooms, fruit, and vegetables in bulk. Click Here to login to your account to place your order.

Enjoy!
-Candice for Everyone at Stoneledge Farm

Week #18–Note from the Farmer — How to prepare Turnip & Radish Greens, Turnip Recipes, Mizuna and Mustard Green Recipe

Dear CSA Member,

We finally broke the heat wave this week. It went from 90 degrees all week and now a seasonable 70 degrees. It officially feels like fall! You will start to notice your CSA shares are getting heavier as we continue to harvest the fall root crops such as turnips, fall radishes, and carrots. The greens on the turnips and radishes are beautiful, loaded with vitamins and should be eaten! They are delicious! Below are a few ways to prepare your radish and turnip greens.

Bella Luna Turnips & Greens: These turnips can be eaten raw or cooked. (Don’t forget to use the greens) They taste delicious raw sliced up on a salad, roasted, boiled or added to a soup. Check out these great links below to help you prepare your turnips including the Greens!
4 Quick Turnip Recipes- Click Here
Turnip and Potato Patties- Click Here

Radish Greens: Radish Greens have a peppery taste and can be eaten raw or cooked. You can add them to your Mustard and Mizuna salad or you can make pesto, roast them and more. More ways to prepare these nutritious greens below.
Don’t Toss Those Radish Greens- Click Here

Mizuna and Mustard Greens – Fall Mizuna and Mustard Greens Salad recipe below. Made with a honey vinaigrette salad dressing.
Mizuna and Mustard Green Salad- Click Here

This week is an Optional Coffee Share and Dry Bean Share Week. If you have either of these optional shares please do not forget to pick them up with your CSA delivery.

Check out our Online Marketplace! The Stoneledge Farm online Marketplace offers honey, maple syrup, coffee, seed oils, mushrooms, fruit, and vegetables in bulk. Click Here to login to your account to place your order.

Enjoy!
-Candice for Everyone at Stoneledge Farm

Farmer’s Note — Week 15

Dear CSA Member

Fall weather and we are all soaking it up. I have to say we are a bit weary after the long season and the change in season is welcomed. We look forward to the hearty vegetables that fall brings.

This year we increased the number of fall transplants to give a bit of variety to the fall greens. The fall transplanting of Boc Choi is ready and beautiful. The cooler, wet weather has been perfect for Boc Choi. Mustard Greens were also transplanted at the same time the Boc Choi was and is tender and mild tasting. They can be used fresh or gently cooked.  Try adding them to a salad with a sweet-tangy salad dressing like the recipe for Mixed Greens’ Salad with Apples and Maple-Walnut Oil Dressing that can be found on the farm website Recipe Section, Mustard. Almost seems like spring time once again.

Part of being a CSA member is receiving the abundance of harvest. This year cabbage is in that category. We planted the same amount of transplants as other years, but it seems that not one was lost. Cabbage again this week. We need to keep harvesting and it just keeps coming.

Potatoes are also a bumper crop.  The cool and very wet summer were perfect conditions for potatoes to grow. What a treat to eat freshly dug potatoes. The skin is just as delicious as the rest of the potato. If you start to have a surplus of potatoes, keep them in your refrigerator vegetable drawer.  They will last and last.

There was a small child’s purple sweat shirt and a hot plate with a winter scene left at the farm visit. If either is yours, please let me know and I will sent them back with the CSA shares.

This week there are Bartlett Pears and Gala Apples available through the online Marketplace along with Honey, Maple and Coffee. New photos have also been posted on the farm Face Book page. Take a look.

Enjoy the vegetables.
Deborah for everyone at Stoneledge Farm