Week #23 — Note from the Farmer

Dear CSA Member,

The season is nearing an end with only one week remaining after this delivery. We wanted to remind you that the last CSA delivery will be Tuesday, November 13th. This week your shares will be full of all that the late season has to offer. You will be receiving garlic, popcorn, carrots sage and more. We just planted our garlic crop for 2019. The seed is the garlic that was grown this year. Each head is split into cloves and the cloves planted. Each clove will become a garlic head next season. The cloves overwinter in the field to sprout in the spring. The cycle continues.


The 2019 CSA season is open for signups. You can order your share for the 2019 CSA season by logging into your member account.

Use coupon code CSA15 at check out for $15 off your full vegetable share and a FREE 1lb. jar of honey.

OR

Use code CSA7 for $8.00 your half, fall, spring or alternate vegetable share (ONLY if your CSA location offers these shares)

OFFER ENDS 11/10/18 AT 1 PM


Marketplace Items are still available but stock is limited!

Coffee, Honey, Maple Syrup, Stoneledge Farm Yarn and Wool Products, Cook Books, Dry Beans, Mushrooms in Bulk, Veggies in bulk (Great for freezing, Seed Oils, Sriracha Sauce and more! Place an order for great gift giving this year!

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

10% off all Marketplace items while supplies last!

Use coupon code MARKET

Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before your delivery by 12pm.


Popcorn: Popcorn for the first time this season! Follow the steps in this video and you will have a delicious bowl of popcorn to enjoy!

Popping Popcorn Directions

Daikon Radishes: This particular type of radish taste best when cooked. They make delicious Fries!

Daikon Fries or try these other great recipes below…

Diakon Curry Sweet Pickled Daikon Radish Radish Kimchi

Turnips: Purple globe turnips this week! They have a really vibrant purple to show off.

Turnip and Potato Patties Pancetta and Sesame-coated Turnips

Kale: You can use this type of kale in place of most recipes calling for kale.

Potato and Kale Soup Portuguese Kale Soup

STORAGE:

Eat Me UP!– Potatoes, Garlic, Lettuce

Freeze– Carrots, Radishes, Kale, Mustard, Mizuna

Dry: Sage (hang to dry and use as needed) and Popcorn

Enjoy the Harvest,

Candice for everyone at Stoneledge Farm

Week #21 — Note from the Farmer

Dear CSA Member,

We have had our first frost this week. (See our Instagram or Facebook for photos) It makes for a bone-chilling morning but a beautiful morning as well. We will be planting garlic for the 2019 season today. Garlic gets planted late fall by hand directly in the fields. Come summer the garlic will be ready to be harvested. For a successful garlic harvest, it requires the perfect winter weather conditions. Cold days with a nice insulating layer of snow. This week’s share is a true fall bonty. You will be getting, beets, celeriac, potatoes, winter squash, kale and more. We always love this time of year! There are so many great warm fall dishes to make with this harvest. Or, meet in the middle and make this Fall Harvest Salad. Not a hot meal but not a cold one either! We hope you enjoy this weeks harvest! Follow us on Instagram or Facebook for the latest update from the farm.

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. Mushroom marketplace orders need to be placed the Friday before your delivery by 12pm.


Fruit Share Recipe: Waldorf Salad & Apple Sauce
Mushroom Share Recipe: Beer-Battered Portobello Tacos

Winter Squash: It is that time of year! I have added a few delicious recipes that are universal with acorn and butternut squash. How to freeze winter squash?
Acorn Squash with Greens
Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake

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

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Celeriac: Not just for soup! It is Delicious in soups and stews. Try these recipes and think outside the box!
Celeriac Mash
Roasted celeriac with marsala
Celeriac Salad (Sellerie Salet)

Kale: If you would like something warm try this delicious soups.
Potato and Kale Soup
Portuguese Kale Soup

Storage:
Eat Me UP!- Lettuces, Onions, Radishes, Potatoes
Freeze: Winter Squash, Kale and Greens, Celeriac
Dry: Sage
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #18 — Note from the Farmer

Dear CSA Member,

We hope everyone has been enjoying the cool fall weather so far. It is already, hard to remember the hot and humid days as we enjoy the refreshing fall air. This week you will be getting some fall lettuce in your shares. There is always an abundance of lettuces in the spring, and then it suddenly comes to a quick halt. It should be a treat to have a fresh salad once again. This week you will also be getting more winter squash. There are plenty of ways to cook and use up your winter squash. You can also freeze the winter squash very easily. Use this link for helpful tips. You can also use the winter squash in recipes that call for pumpkin. We hope you enjoy!

This week we are delivering October’s optional Coffee, and Dry Bean Share week. (Can you believe it’s October already?!) Please do not forget your optional shares if you ordered them.


This Week is a Maple Marketplace Special-
Purchase any size maple syrup and receive 10% off using coupon code MAPLE
This Maple Syrup is naturally and locally produced by Bearkill Maple in Gilboa, NY.
Login to your member account to place your order.


There are also lost of other great items available on the marketplace that make great gifts for the coming holiday season!
Order before 1pm the day before your delivery to receive your order this coming week.


Fruit Share Recipe: Apple Cake
Mushroom Share Recipe: Mushroom Marsala Recipe

Winter Squash: It is that time of year! I have added a few delicious recipes that are universal with acorn and butternut squash.
How to freeze winter squash?

Acorn Squash with Greens
Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake
(Don’t forget about the Maple Syrup Marketplace Special!)

Romaine Lettuce: Many ways to use, but there is nothing like a fresh Caesar Salad!
Caesar salad with Romaine Lettuce

Frisee Endive: You may remember this from the spring months. It is great in a salad or you can sauté. Try this delicious Peanut Sauce over sautéed frisee endive.
Spicy Peanut Sauce over Asian Greens

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Storage:
Winter Squash- Out in a cool dry area, or in the refrigerator.
Carrots- In the refrigerator crisper draw.
Potatoes, Onion- In crisper Drawer
Boc Choy, Lettuce, Collard Greens- Damp paper towel, or salad spinner in refrigerator.
Herb, Hot Peppers- Hang to dry, freeze, or in a damp paper towel in refrigerator.

Eat Me UP!- Potatoes, Lettuce, Onions
Zero Waste!
Freeze: Winter Squash, Carrots, Parsley, Collard Greens, Hot Peppers
Dry: Herb, Celeriac
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Week #17 — Note from the Farmer

Dear CSA Member,

Welcome Fall!
Our favorite time of year! Cool mornings and warm days. The leaves are just begging to change. Before you know it, they will all be painted with beautiful fall colors. We all love this time of year. New this week in your shares is celeriac. This is a Stoneledge Farm staple. Celeriac has such a strong flavor, and multiple ways to use it. We are sure you will love it! Another returning item that everyone will recognize is Boc Choy. Boc Choy, like the lettuces, require cooler growing conditions. Spring and fall are the perfect conditions for the lovely boc choy. We hope you all enjoy this weeks bounty.

This Week is a Maple Marketplace Special-
Purchase any size maple syrup and receive 10% off using coupon code MAPLE
This Maple Syrup is naturally and locally grown by Bearkill Maple in Gilboa, NY.
Login to your member account to place your order.
There are also lost of other great items available on the marketplace that make great gifts for the coming holiday season!
Order before 1pm the day before your delivery to receive your order this coming week.

Fruit Share Recipe: Apple Cake

Mushroom Share Recipe: Mushroom Marsala Recipe

Winter Squash: It is that time of year! Winter Squash Soup

Celeriac: This vegetable is harvested for the bulb, and is very flavorful. Great in soups, stews, salads, or we really like it as Gatin. To use just peel the outside skin off. Then chop, or shred for your desired meal.
Potato and Celeriac Gratin
Celeriac Salad (Sellerie Salet)

Boc Choy: This is typically one of the first items you will see in your spring CSA shares. Great for sautéing and makes a great stir fry!
Boc Choy with Ginger and Garlic

Eggplant: A little taste of summer still hanging on!
14 Eggplant Recipes to Take You From Summer to Fall

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Storage:
Winter Squash- Out is a cool dry area, or in the refrigerator.
Potatoes, Onion, Eggplant, Celeriac- In crisper Drawer
Boc Choy, Kale- Damp paper towel in refrigerator.
Herb- Hang to dry, freeze, or in a damp paper towel in refrigerator.

Eat Me UP!- Onion, Boc Choy, Potatoes,
Zero Waste!
Freeze: Winter Squash, Eggplant, Herb
Dry: Herb, Celeriac
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Anastasia Recipe Picks– Week 15

What a week! Judi and Artie are off on their fabulous trip, and our CSA site is temporarily relocating! On the 11th and 18th of this month our pickup will be at the Church of the Holy Trinity on 88th Street between First & Second Aves. The pickup hours will remain the same as usual.

Judi’s shoes will be hard to fill! As I am totally lacking in fancy chef credentials, I’ll be sharing some wonderful recipes from a couple of chefs I admire. This week, a beautiful recipe for salt-crusted potatoes with herbed vinegar, and a recipe for quick-pickled onions. These are variations of some of my favorite dishes to make for dinner parties and potluck gatherings. Hope you enjoy them!

Cheers,

Anastasia

Salt-Crusted Potatoes with Herbed Vinegar
From A Girl and Her Greens by April Bloomfield
https://kitchenartsandletters.com/product/a-girl-and-her-greens/

(Serves 4 to 6 as a side.)

Here’s a nice, unusual way to cook my old pal the potato. For the typical boiled potatoes, I’d simmer them gently in salty water. For this preparation, the bubbles are furious. In fact, you’re meant to boil the water not just until the potatoes are cooked but until it evaporates altogether. (While I do it, I like to think of a salt lake drying out to become a salt flat.) The salt left behind coats each potato to form a toasty crust that reminds me of a perfect baked potato with an especially salty jacket. Then all you do is spoon on a mixture of vinegar and fresh herbs. Just don’t serve the potatoes in a bowl or stir them, or you’ll lose the crust and the whole dish will get too salty.

2 pounds golf-ball size Yukon Gold potatoes or similar (white potatoes will work here)
3 tablespoons Maldon or another flaky sea salt
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar or sherry vinegar
A five-finger pinch of delicate flat-leaf parsley sprigs (feel free to substitute dill or thyme, or even cilantro)
6 or so large basil leaves
10 or so large mint leaves
Coarsely ground black pepper

Put the potatoes in a medium pot where they’ll fit snugly in one layer and add enough cold water to just barely cover them. Add the salt and bring the water to a boil over high heat. Boil until the potatoes are tender and the water has completely evaporated, giving the pan an occasional shake once the water’s almost all gone, 30 to 40 minutes. Keep cooking, and shaking, until the potatoes are coated with a layer of salt and the bottom of the pot has begun to brown (don’t fret; it’ll scrub off easily later), about 3 minutes more. Take the pot off the heat and let the potatoes cool slightly.

If any potatoes have a very thick layer of salt, gently rub them with a kitchen towel to knock a bit off. Halve the potatoes the long way and arrange them cut sides up on a large platter or plate. Whisk together the oil and vinegar in a small bowl until the mixture looks creamy. Toss the herbs together, coarsely chop them, and stir them into the vinegar mixture. Spoon the mixture over the potatoes, sprinkle on as much pepper as you’d like, and serve straightaway.

© 2015, April Bloomfield.

Pickled Onions
From The Vegetable Butcher by Cara Mangini
https://www.amazon.com/Vegetable-Butcher-Masterfully-Vegetables-Artichokes/dp/0761180524

(Makes about 2 cups.)

1/3 cup apple cider vinegar or white wine vinegar
1 teaspoon sugar
1/3 cup water
1/4 teaspoon fine sea salt
1 thinly sliced large red onion
Optional: 1 thinly sliced jalapeño, seeds and ribs removed
Optional: 1/8 teaspoon ground cumin

Combine the vinegar, sugar, water, and sea salt in a medium-size saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves. Stir in the thinly sliced large red onion and cook, stirring occasionally, until the onion just begins to soften, about 3 minutes. Transfer the onion slices to a jar and pour the hot cooking liquid over them. Let stand to cool, turning occasionally; cover tightly and refrigerate for up to 1 week.

As a variation, add 1 thinly sliced jalapeño (seeds and ribs removed) along with the onion to the vinegar mixture and/or 1/8 teaspoon ground cumin.

© 2016, Cara Mangini.

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 RECIPES – WEEK 22 – ROASTED POTATOES WITH CARAMELIZED SHALLOTS

October 31, 2017

Happy Halloween Everyone!

Take time to enjoy the fun – make this delicious dish for dinner and enjoy it between greeting the Trick-or-Treaters.

Roasted Potatoes with Caramelized Shallots

Ingredients:

6 large shallots, peeled and halved lengthwise

3 TBS extra-virgin olive oil, divided

1 1/2 lbs medium Yukon Gold potatoes, peeled and quartered (you can use any kind of potatoes, but Yukon golds are the best)

salt and pepper

Preparation

1. Preheat the oven to 400°F with the rack in lowest position.

2. Toss the shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly. in one layer

3. Place  the pan in the oven and roast, stirring occasionally, until the shallots are golden, about 30 minutes.

4. Toss the potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to the shallots.

5. Roast again, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

Note:
Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.
Tip:
The farm has sent a lovely recipe for popcorn this week, but I, lazy girl that I am, have a simple and effortless way to make popcorn.
Here it is:
Do not remove the kernels from the cob. Place the whole cob in a paper bag and fold down the top of the bag. Place in the microwave and set for four minutes (or use the popcorn setting, if you have one). That’s it. When the microwave “dings”, take the paper bag out and enjoy the popcorn!
That’s it. I hope you enjoy the beautiful vegetables. Have a delicious week!
Best,
Judi

JUDI’S RECIPES – WEEK 17 – Tuscan Soup

September 26, 2017

Hi Everyone,

I missed you these past two weeks. When you come to the site, ask me about South Africa.

If you’ve ever had the Toscana Soup at Olive Garden, you know how wonderful it is. Today’s recipe is a copy of that soup, and it’s a pretty close match, I think. I think you’ll love it.

 

TUSCAN SOUP

Ingredients

  • 1 lb Italian sausage (mild or hot, your choice)
  • 2 large russet potatoes, washed, sliced in half, and then in 1/4 inch slices
  • 1 large sweet onion, chopped
  • 4 slices cooked bacon, chopped
  • 1 tsp Accent seasoning (optional)
  • 12 tsp salt
  • 14 tsp black pepper
  • 12 tsp red pepper flakes
  • 2 garlic cloves, minced or 1 TBS minced garlic from jar or shaker
  • 2 cups kale, packed in measuring cup or 2 cups swiss chard, chopped
  • 2 (8 ounce) cans chicken broth, add 1 envelope of chicken bouillon for extra flavor
  • 1 quart water
  • 2 tsp flour or 2 tsp cornstarch, mixed with enough water to make a paste
  • 1 cup heavy whipping cream

Directions

  1. Chop or slice uncooked sausage into small pieces and cook until browned in bottom of your soup pan over med-high heat (you want the meat to be crumbled at this point).
  2. Add onions, garlic, salt, pepper, and red pepper flakes to the sausage and cook until the onions are translucent and the seasonings are blended.
  3. Reduce heat to medium and place potato slices in the pot.
  4. Slowly add the chicken stock and water and stir. (use the chicken bouillon envelope for extra flavor only if the stock is weak).
  5. Cook over medium heat, stirring occasionally, until the potatoes are tender. Once the potatoes are done, add flour or cornstarch and simmer for another 15 minutes.
  6. Reduce the heat to low and sprinkle in the kale (or Swiss chard) and cooked bacon.
  7. Stir a small amount of the soup into the cup of cream and then slowly pour the cream into the soup while stirring.
  8. Check the soup for flavor, adjust seasonings and then serve.

    HELPFUL HINT: Adding the small amount of soup to the cream is called tempering. It will prevent the cream from curdling when you add it to the soup.

I hope you love this soup as much as I do.

Have a delicious week!

Best,

Judi

JUDI’S RECIPES WEEK 15 – ROASTED POTATOES WITH SHALLOTS

September 12, 2017

Hi everyone,

The fall veggies are coming in, so be prepared for heavy bundles to haul home and enjoy.

This week’s recipe uses the wonderful shallots we’re getting. It’s a simple recipe, has very few ingredients, but it is so delicious!

 

ROASTED POTATOES WITH SHALLOTS

Ingredients

6 large shallots, peeled and halved lengthwise

3 TBS extra-virgin olive oil, divided

1 1/2 lbs medium Yukon Gold potatoes, peeled and quartered

1 tsp salt, divided

1/2 tsp pepper, divided

Preparation

    1. Preheat the oven to 400 degrees with the rack in lowest position.
    2. Toss shallots with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
    3. Roast, stirring occasionally, until shallots are golden, about 30 minutes.
    4. Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
    5. Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
HELPFUL HINT: The shallots can be roasted for 30 minutes one day ahead and refrigerated. Bring them to room temperature when you are ready to continue with the recipe.
I hope you love this recipe – I do. Enjoy!
Have a delicious week.
Best,
Judi

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