June 9, 2020

Welcome everyone to the first week of the 2020 CSA season.  It’s bizarre, but it’s alive! Stoneledge Farm has mobilized and worked very hard to give us a positive and safe experience. They have prepackaged our shares and instituted safety measures to protect us.

This week we highlight sage, described by some as the most important herb of the spring.


1 large cauliflower

1 TBS. extra-virgin olive oil

2 TBS unsalted butter, cut into dice-sized pieces

6 sage leaves

2 garlic cloves, peeled and crushed

1 TBS lemon juice

1 TBS lemon zest

Salt and pepper


Remove the leaves from the cauliflower. Cut it crosswise into thick steaks (about 1 inch thick)


Heat the oil in a heavy skillet over medium heat.

Cook the cauliflower steaks, turning every 3 minutes until they are browned on both sides and fork-tender, about 20 minutes.

Add the butter, sage, and garlic to the skillet.

Tilt the pan toward you so that the butter runs to one side of the pan.

Use a large spoon to baste the steaks with butter.

Cook, while continuing to baste until the butter is no longer bubbling, smells nutty, and is starting to brown, about 1 minute.

Remove from the heat and stir in the lemon juice. Season with salt and pepper.

Transfer the cauliflower steaks to plates and spoon the sauce over them. Garnish with the lemon zest.

HELPFUL HINT: If you’re trying to squeeze lemon juice out of a fresh lemon, first roll it on your counter while pressing down on it, or microwave for one minute. Both methods will produce more juice.

So that’s it. The new 2020 CSA season is in full swing.

Enjoy the vegetables and have a delicious week!




Week #17 Note from Farmer– About Sage, Kale, Speciality Radishes, Chioggia Beets, Concord Grapes and Seckel Pears

Dear CSA Member,

Happy Fall! It is the first day of fall and it is 85 degrees! The weather has been hot and dry these past few days and will be 87 on Sunday! We have been preparing for the fall season’s harvests along with cleaning out the fields from summer. Below are some tips on some of the items you will be receiving in your CSA share this week.

Sage: A Southern Europe and Mediterranean herb. Pairs well with poultry.

Kale: It is that time of year again. All the Kale is growing beautifully. This week in your share you will be getting Lacinato Kale also know as “dinosaur kale”. Check out this great link for Kale that was sent in from one of our CSA members. Keep this link handy for the remainder of the season! Click Here

Specialty Radishes: This week you will be getting some specialty radishes. It is the first picking of the fall radishes. The radishes have beautiful greens you can make a small salad with. It tastes great with a sweet dressing.

Chioggia Beets: Italian Heirloom variety beet. When sliced open you will notice beautiful stripes of red and light pink.

FRUIT SHARE MEMBERS: This week you will be getting Concord Grapes, Seckel Pears, and Cortland Apples.
*Concord Grapes– Grown by Tousey Farm Delicious sweet grape. Concords are a slip skin grape. You squeeze the grape and the pulp will slip out. All parts of the grapes are good for you. You can eat the skin, pulp, and the seed if you choose. Try this Concord Grape Muffin Recipe.
*Seckel Pears – Grown by Fix Brothers Farm(small sweet pear.) Let them sit out for a couple days to soften slightly.

-Candice for Everyone at Stoneledge Farm

What’s in the Bag? Week 20


Butternut winter squash-1
Cauliflower-1 head
Lettuce-2 heads
Radish-1 bunch
Potatoes-2 pounds
Garlic-2 heads
Kohlrabi -1 bunch (fall planting — it’s sweet and delicious!)
Sage-1 bunch
Carrots-1 pound
Jalapenos (hot peppers) – help yourself!

Half shares — odd and even

Odd gets broccoli
Even gets butternut squash.

Fruit Share

One bag with Empire apples, Jonagold apples, Bosc pears

Mushroom Share