Dear CSA Member,
Welcome! The first week is always very busy and full of activity! We have been busy cultivating the fields, transplanting new crops, seeding fall crops, and getting the fields ready for the next set of plants that will be ready in the greenhouse. If you do not have a salad spinner, it is a great investment! This week lettuce and spring greens will fill your shares. It has been a long winter, and we have been waiting for a fresh salad!
This week you will be getting a basil transplant in your share. The basil type is Amethyst basil, and it is ready to use. To use carefully pick off a few leaves. Do not pick off all the leaves. You can plant your basil it in a pot or outside. It will need full sun and of course water! : )
On the bottom of each note, I have added helpful tips on produce that you can freeze if you can’t eat everything up and, produce you cannot freeze. Keep an eye out for these helpful tips!
This weeks recipes! You can find more on our website!
Boc Choy: A type of Chinese cabbage with tender dark green leaves.
Boc Choy Stir Fry
Boc Choy with Ginger and Garlic
Boc Choy and Ham Gratin
Rhubarb: Usually used to make a sweet treat! One of the first vegetables ready in the garden each year.
Springtime Rhubarb Cake (A Stoneledge Farm favorite!)
Rhubarb Refrigerator Pickles
Red Cherry Radishes: Don’t toss the greens! They are beautiful and make a great addition to a salad!
Banh Mi Burger
Have a recipe you can share? Email it to the farm!
Eat Me UP!
Radishes, Lettuces, Rhubarb
You can freeze or dry me!
Freeze- Boc Choy Dry- Oregano
Enjoy the Harvest,
Candice for everyone at Stoneledge Farm
Stoneledge Farm LLC
LIKE us at https://www.facebook.com/StoneledgeFarm
June 6, 2017
Welcome back to the Carnegie Hill CSA. I hope you all had an easy winter. Now if the rain will just stop, we can all have a wonderful late spring.
This week I have a nice recipe for a rhubarb cake. I always get questions about what to do with the rhubarb. The cake is sweet – most people find rhubarb to be tart. Try this – you’ll love it!
- 1 cup plus 1 TBS sugar, divided
- 1/2 cup (8 TBS) unsalted butter, softened at room temperature
- 2 eggs
- 1 cup Greek yogurt
- 1 TBS orange zest
- 3/4 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond meal (available in most supermarkets)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- About 3/4 lbs (12 oz.) rhubarb
- 1/3 cup sliced almonds
- Powdered sugar for serving, if desired
- Preheat your oven to 350 degrees. Line the bottom of a 10-inch springform pan with a round of parchment paper. (available in household goods stores or in Chinese markets). Then generously coat the parchment paper and the sides of the springform pan with non-stick cooking spray. Set aside.
- In the bowl of your stand mixer with the paddle attachment (or using a hand mixer), beat 1 cup of the sugar and the butter on medium speed until light and creamy, about 2-3 minutes. Add the eggs in one at a time, mixing after each addition. Then beat in the yogurt, orange zest and the extracts on medium speed.
- In a medium bowl, combine the flours, baking powder, baking soda and salt. Add these dry ingredients to the cake batter, adding in about one-third at a time, mixing on low speed until no more white streaks remain. Set aside.
- Trim and discard any leaves and woody ends from the rhubarb. If the rhubarb stalks are wide, slice them in half lengthwise. Then cut the rhubarb stalks into pieces about 1 1/2-inches in length.
- Spread about half of the cake batter into an even layer on the bottom of your prepared springform pan. The batter will be thick and a bit sticky. Layer about half of the rhubarb on top, leaving about 1-inch between the pieces and around the edges of the pan. Then spread the remaining cake batter over the rhubarb. Arrange the remaining rhubarb pieces on top. Sprinkle the sliced almonds and the remaining 1 tablespoon of sugar over the surface of the cake.
- Transfer the cake to your preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean. Remove the cake form the oven and set it on a wire rack to cool. Once cooled, run a knife around the outer edge of the cake and release the sides of the springform pan. Cut the cake into slices and serve with a dusting of powder sugar, if desired.
- The cake can be stored at room temperature in an airtight container for up to 2 days.
HELPFUL HINT: When you buy fruit in a grocery or supermarket, I’m sure you’ve noticed those little labels that you have to pull off each piece of fruit. Well, those labels contain important information. Those numeric codes have meaning.
If the code has 4 digits, the produce is not organic.
If the code has 5 digits, beginning with the number 9, the produce is organic.
If the code has 5 digits, beginning with the number 8, the produce is a GMO product.
Just thought you’d like to know.
I hope you enjoy all the delicious greens we are getting. Have a delicious week!
Here is this weeks newsletter. Enclosed is a kale favorite.