Week#14- Note from Farmer — Creamy Potato Leek Soup with Collard Greens Recipe

Dear CSA Member,

The Farm Visit was a great turn out! We had such beautiful weather and an all around good day! We would like to thank all of our CSA members that made the trip to come visit farm yesterday. And, special thanks to the vendors that joined us yesterday. The Bees Knees Cafe at Heather Ridge Farm, James Mikmanus and his niece with local honey and the observation hive, Kim from Paridis to Go for making all the delicious pork and chili. It was a really great day and we’re so thankful you could join us! * If you have any pictures from the farm visit please share them with us info@stoneledge.farm we would love to use them on Facebook and our website.

This week in your share you will be getting potatoes, onions and collard greens. Try this Rich and Creamy Potato Leek Soup with Collard Greens. This Recipe is by Andrea Beaman from the Yorkville CSA. Thank you Andrea! It is delicious! You can replace the leeks with the current onions you have in your share. It is great for this time of year!

Marketplace: Check Daily for Vegetable and Fruit Updates.

This week is an optional coffee & dry bean share week. If you have ordered these optional shares please do not forget to pick them up with your vegetable share. Thank You!

 

Best,
Candice for Everyone at Stoneledge Farm

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 Recipe — Week #21

Week 21 already! We’ll soon be battening sown the hatches for winter, and thinking of next year’s CSA!

This week we’re getting quite an array of fall vegetable, including red cabbage. People ask me frequently for cabbage recipes. Cole slaw is great, but sometimes one needs a change. So here is a great red cabbage side dish.

CABBAGE WITH PANCETTA AND CARAWAY

2TBS extra-virgin olive oil
4 ounces pancetta, diced
1 medium yellow onion, finely chopped
2 tsp caraway seeds
1 1/2 lbs red cabbage (about one small to medium head), halved, cored, and finely shredded
1 cup chicken broth
Freshly ground black pepper
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (optional)

1. Heat a dutch oven or large, deep covered frying pan over medium heat. Add the pancetta and sauté for 3 to 4 minutes until the fat renders and the pancetta just starts to crisp.
3. If your pancetta is on the lean side, add about a 1/2 tablespoon of olive oil to the pan.
3. Add chopped onion and caraway seeds and sauté for 4 to 5 minutes until onion is translucent.
4. Add half of the shredded cabbage to the pan along with 1/2 cup of the broth, the salt, and a couple grinds of black pepper. Stir to combine. Cook, stirring occasionally, until the cabbage is half wilted. Add the remaining cabbage and broth to pan; stir. Cook for another minute, stirring every 20 seconds or so, until all the cabbage begins to wilt.
5. Cover and reduce the heat to low. Cook for about 15 minutes, removing the lid to stir once, until the cabbage is tender but still slightly crunchy.
6. Taste, and add more salt and/or pepper if necessary. Stir in the cream.
7. Bring to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened. Top with parmesan cheese, if using.

Enjoy! And have a delicious week!
Best,
Judi

Judi’s Weekly Recipe — Week #14

Greetings!
It’s Week 14 – we are marching toward Fall. This means the root vegetables will start coming in. This week we’re getting potatoes. Stoneledge Farms potatoes are always amazing!

Here’s an easy classic Spanish recipe that is great for lunch or dinner with a green salad and a glass of wine. It’ also great for breakfast when served with a side of bacon or Canadian bacon.

TORTILLA ESPAGNOLA
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1/2 cup vegetable oil
4 potatoes, thinly sliced – whether or not you peel them is up to you.
1 white onion, chopped
4 eggs, scrambled in a large bowl
1/4 teaspoon salt
2 to 3 tablespoons extra-virgin olive oil

1. In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway.
2. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary.
3. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well.
4. In a 10-inch,  2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat.
5. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown.
6. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.

This is great for a Sunday night, when you’re not ready for a giant meal, or don’t want to spend an hour in the kitchen preparing one. Enjoy, and have a delicious week!

Best,
Judi

Judi’s Weekly Recipe — Week #13

Week 13, and we’re headed toward Fall, which means even more and heavier vegetables. If you have a carrier with wheels, this is the time to bring it to the CSA for pickup. We are getting tomatillos this week, and people always ask me what to do with them.  Here’s a recpe for roasted tomatiloo salsa. It can also be used as a sauce for chicken, fish or vegetables.

ROASTED TOMATILLO SALSA
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1 lb tomatillos (about 6 large), papery husks removed, rinsed
1/2 large onion, cut into thirds
2 serrano chiles, halved, seeded
1 TBS olive oil
1 tsp salt
1 cup (loosely packed) fresh cilantro leaves

1. Preheat oven to 375°F.
2. Toss everything except the cilantro together.
3. Spread the mixture on a baking pan or in a glass baking dish.
4. Roast in the oven until the tomatillos and the onion are very soft, about 1 hour.
5. Transfer everything  to a food processor or blender and add the cilantro. Puree until almost smooth.
6. Chill or serve at room temperature.

This will keep in your refrigerator for up to a week. Enjoy, and have a delicious week!
Best,
Judi

Week #12 — Judi’s Weekly Recipe

Welcome to Week 12!
You may have noticed that we’re being inundated with peppers of all kinds. Lucky us!  They are a wonderful, nutritious and delicious vegetable. Versatile, too.
Here’s a recipe for a traditional Basque dish, which can be served as a main dish with the addition of protein, can be used as a side dish, or may be used as a condiment. It’s called Piperade.
PIPERADE
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  • plum tomatoes
  • 3TBS extra-virgin olive oil
  • medium onion, thinly sliced
  • medium green bell peppers, stem, seeds and ribs removed, roughly chopped (you can use any sweet peppers)
  • ½ tsp salt
  • cloves garlic, minced
  • tsp sugar
  • ½ tsp hot paprika
  1. Cut a small X into the bottom of each tomato. Bring a pot of water to a boil, add the tomatoes and cook until the skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds.
  2. Drain, rinse with cool water and peel off the tomato skins with your fingers. Roughly chop the tomatoes and set aside.
  3. In a 12-inch skillet heat the oil over medium high heat, until hot but not smoking. Add the onions, peppers and salt and sauté, stirring frequently, until the onions are translucent and the peppers have started to lighten in spots, about 10 minutes. Add the garlic and continue to sauté for 1 more minute.
  4. Stir in the tomatoes, sugar and hot paprika, reduce the heat to medium, cover and cook until the tomatoes are starting to fall apart and the peppers are soft but still hold their shape, about 15 minutes.
  5. Remove the cover and continue to cook, stirring frequently, until the mixture thickens like a slightly runny relish, about 5 minutes more. Adjust the salt to taste.
Have a delicious week!
Best,
Judi