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 8 – CHINESE EGGPLANT WITH SPINACH AND GARLIC

July 25, 2017

Hi everyone!

Wow, the weather has been so intense this past week! I hope the temperature and the humidity are going to be falling. In the meantime, we can still enjoy the beautiful fresh produce.

Today, I have a recipe I picked up in my travels. This one’s a Chinese dish, made with eggplants, spinach and garlic. It’s easy and delicious.

 

CHINESE EGGPLANT WITH SPINACH AND GARLIC

Ingredients

2 lbs white or purple eggplants
3 TBS peanut or safflower oil
2-4 cloves garlic, chopped
1 bunch spinach, washed and roughly chopped (it’s ok to leave water on the leaves)
1 bunch parsley or cilantro, chopped

sauce: Mix the following with a bit of water:

2 cloves garlic, chopped
2 TBS rice vinegar
2 tsp sugar
1 TBS soy sauce
TBS dark sesame oil
1 TBS black bean sauce

  1. Cut the eggplants into largish bite-sized pieces.
  2. Heat the oil and cook them over high heat.
  3. After 2 minutes, add the garlic and stir often, until the eggplants are mostly cooked through.
  4. Add the spinach and mix in until it’s wilted slightly, about 1 or 2 minutes.
  5. Add the sauce to the still-hot eggplant mixture.
  6. Stir in the parsley or cilantro just after removing from the heat, serve with rice.

I think you’ll enjoy the dish!

HELPFUL HINT: Never put your cooking knives in the dishwasher. Instead, immediately after using, wash them and dry with a towel. That’s the way to keep them sharp, and rust free.

I hope you enjoy this dish, this week’s vegetables and this lovely summer.

Have a delicious week!

Best,

Judi

Week #6 — What’s in the Bag

FULL VEGETABLE SHARE
Summer Squash-8
Green Cucumbers-2
Orient Express Eggplant-2
Oak Leaf Lettuce-1 head
Spinach-1 bunch
White Scallions-1 bunch
Cabbage-1
Boothby Cucumbers- 2
Thyme-1 bunch

MUSHROOM SHARE
Oyster

FRUIT SHARE
Local Sweet Cherries-1 basket
Blueberries-1 basket

Week #15 – What’s in the Bag — Update

This is the updated list of veggies and fruits in the full shares. Note: This is the last week for tomatoes, a sure sign of fall!

Full vegetable share

Tomatoes – 4
Red potatoes – 2 pounds
Spinach – 1 bunch
Butternut winter squash – 1
Green beans – 1 pound
Shallots- 2
Peppers- 3
Broccoli – 1 head
Serrano hot peppers-4

Full fruit share

1 bag of Macintosh apples, Gala apples and Seckel pears, all grown by Fix Brothers Orchard
1 bag nectarines

Mushroom share

White Button, grown by Bulich Mushroom Company