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 11 – AUGUST 14, 2018

August 13, 2018

Greetings All,

How about this weather? – ugh! But, one advantage of being stuck inside is that it’s a great opportunity to cook and “put food by” – stock the refrigerator and freezer with ready meals – so you can enjoy the sunny days. Our wonderful farmer has informed us that the tomatoes must be used quickly, as all the rain has rendered them very fragile. So, today’s recipe will help you utilize and enjoy all those fabulous tomatoes.

TOMATO GALETTE

Ingredients:

 

  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1 1/2 cups all-purpose flour
  • 1/3 cup shredded Parmesan cheese
  • 1 tsp cracked black pepper (or really you can use any kind of pepper)
  • 4 -6 TBS cold water
  • 4 large heirloom tomatoes, cored (about 2 pounds – you can use any tomatoes at all that add up to about 2 lbs.)
  • 1 tsp kosher salt
  • 3 TBS dry bread crumbs
  • 1/2 cup thinly sliced shallots
  • 2 tsp fresh thyme leaves
  • 4 -6 ounces semi-soft goat cheese (chevre) or feta cheese, crumbled
  • 1 egg, lightly beaten
  • 1 TBS water
  • Fresh basil leaves

Directions

  1. In a large bowl cut butter into flour with a pastry blender (or two forks) until pieces are pea-size. This can be done in a food processor (see Helpful Hint, below). Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part of the mixture; toss with a fork. Push the moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened.
  2. Form the dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle (up to 24 hours).
  3. Slice the tomatoes about 1/4 inch thick and arrange on a wire rack over a baking pan, sink or paper towels. Sprinkle with salt and let the tomatoes drain for 30 minutes. This will keep your crust from becoming soggy from the tomato juice.
  4. Preheat the oven to 375 degrees . On a lightly floured surface, roll the dough into a 13-inch circle. (Don’t worry if it’s not perfectly round.) Fold the dough in half to make it easier to transfer it to a large baking sheet lined with parchment paper. Unfold the dough on the parchment.
  5. Evenly spread the bread crumbs on the pastry, leaving about a 2-inch border (this will also help prevent the crust from getting soggy. Layer the tomatoes, shallot, thyme and goat cheese on the bread crumbs. Fold the edges of the crust over the filling, pleating as necessary and leaving some filling exposed in the center. Combine the egg and 1 tablespoon of water and brush it onto the  pastry.
  6. Bake the galette for 30 to 40 minutes or until the crust is browned and crisp. Cool at least 10 minutes. Serve warm or at room temperature, garnished with fresh basil (snipped if the leaves are large) and cut into wedges.

HELPFUL HINT: The first step can be done in the food processor. Place the steel blade in the food processor bowl. Add the flour and butter. Cover and pulse until the pieces are pea-size. Add Parmesan and pepper and pulse just until combined. Transfer to bowl and continue with the recipe.

I promise you, it will be an afternoon well spent, if you make this tart.  You will love it! And, you’ll be using up the short-lived tomatoes!

Have a delicious week!

Best,

Judi

 

Week #11 — Note from the Farmer

Dear CSA Member,

There is more rain in the forecast. Due to the excessive rain, we are going to harvest a lot of tomatoes and peppers this week. Sweet peppers and tomatoes will fill most of your share this week. Please enjoy these tomatoes and peppers, we do not know how much longer they will last. You will also notice a little taste of fall in your share this week. Orange carrots and collard greens! We just posted an overview of the fall greens in the field. Check it out on Instagram.


We invite you to our annual Fall Farm Festival.

Only a few weeks away! Saturday, September 1st here on the farm. 11:30-3 145 Garcia Lane, Leeds NY 12451. Bring your family for a great day on the farm. It is a great day to come to the farm and see how your vegetables are grown, meet your farmers, and walk the fields. We have the grill hot and will have pork as well as grilled Sweet Corn along with a Stoneledge Farm vegetable chili made by Kim and Mickael of Paradis. There will be Stoneledge Farm Coffee, and water. 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.


SWEET CORN

Sweet corn has been added to the marketplace today for week #11’s delivery. Story’s sweet corn is available on the Marketplace for 4 weeks only. 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 10th by 1 pm for week #11 delivery. If you need help logging in the marketplace, please let me know.


MARKETPLACE

Fruit and vegetables available in bulk weekly. Check back often for updates. Local Mushrooms, Local Honey, Maple Syrup, Organic Dry Beans, Organic Sriracha Sauce and more.
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.


Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace.  Send a screenshot of your post to info@stoneledge.farm to receive your coupon.  1 coupon per member per week!  (example- share photo, meal photo, picking up your CSA shares)


THIS WEEK’S RECIPES!
You can find more on our website!

Tomatoes: So many varieties!  Share your favorite tomato recipe!  We love tomatoes, mozzarella, basil and balsamic!
Mozzarella and Tomato with Balsamic Vinegar
Tomato Pie

Hot Peppers: Can be strung up, and hung to dry and use at a later time. Once they are dry you can crush them and use them as needed when cooking.

Sweet Peppers: A universal vegetable.  Check out some of these tasty stuffed pepper ideas!
Chicken Fajita Stuffed Peppers 
Millet-Stuffed Peppers with Ginger & Tofu
Turkey Stuffed Peppers

Collard Greens: A staple vegetable in the Southern U.S cuisine.  You can prepare with or like other greens.
Southern Collard Greens  Sweet and Tangy Collard Greens
Sauteed Collard Greens

Storage: Leafy Greens-In a plastic bag in the refrigerator.
Tomatoes- Preserve or eat fresh right away.
Onions, Carrots, Peppers-Crisper draw

Eat Me UP!– Onions
Zero Waste! Freeze, or Can! Freeze-Greens,Tomatoes, Hot Peppers, Sweet Peppers, Carrots, Thyme

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 10 – AUGUST 7, 2018

August 7, 2018

Greetings All,

Oh swell. Another heatwave. We must do everything we can to keep cool. I know how! This week’s recipe is a cool tomato-on-toast dish. No cooking involved and, since tomatoes are at the peak of their season right now, it will be so delicious, you’ll forget about the heat for a few moments.

 

TOMATO TOASTS

Ingredients

  • or 4 ripe tomatoes
  • 1 pint cherry tomatoes
  • 5 large slices hearty sourdough bread, about 1/2-inch thick(really, any crusty bread will do)
  • 5 garlic cloves, peeled
  • Salt and pepper
  • Extra-virgin olive oil
  • Basil leaves, for garnish.
    1. Cut 2 tomatoes in half crosswise. Stand a box grater in a bowl and grate the tomato using the cut sides, through the large holes. You should have 1 cup or so of coarse tomato purée* Set aside. Cut the cherry tomatoes in half. **
    2. Toast the bread until brown and crisp.
    3. With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is  pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)***
    4. Place toasts on plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
    5. Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves.

    Tips

  • *If you don’t want to bother with grating tomatoes, rub the toasted bread first with garlic, then with 1 or 2 halved tomatoes, until top surface is quite juicy, then continue with the recipe (step 5).
  • **To halve cherry tomatoes, put them between the covers of two takeout containers. Hold your hand on top of the top cover and run a knife between the two covers. Voila – halved cherry tomatoes!
  • ***To get that garlic smell off your fingers, touch press them to anything made of stainless steel – a knife, a pot, anything.

I hope you enjoy this recipe. It really is a lifesaver on a hot, humid day.

Have a delicious week!

Best,

Judi

Week #10 — Note from the Farmer

Dear CSA Member,

The weather forecast has been very unsettling these past few weeks and again this coming week. We are always keeping our eye on the sky. We are indeed ready for some normal summer weather (aren’t we all!?) This week we will be picking tomatoes again for your CSA shares. We have plum tomatoes available through the online marketplace great for canning and making sauce. If you are interested, please order as soon as possible. With all the rain in the forecast, it is hard to tell how long these tomatoes will last. Login to your member account to place your order. (limited availability)


Sweet corn has been added to the marketplace today for week #11’s delivery. Story’s sweet corn is available on the Marketplace for 4 weeks only. 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 10th by 1 pm for week #11 delivery. If you need help logging in the marketplace, please let me know.


Don’t forget; We invite you to our annual Fall Farm Festival. Saturday, September 1st here on the farm. 145 Garcia Lane, Leeds NY 12451. Bring your family for a great day on the farm. It is a great day to come to the farm and see how your vegetables are grown, meet your farmers, and walk the fields. We have the grill hot and will have pork as well as grilled Sweet Corn by Kim and Mickael of Paradis to Go http://paradistogo.com Kim will also make a batch of Stoneledge Farm Vegetable Chili. There will be fresh fruit, Stoneledge Farm Coffee, and water. 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.


MARKETPLACE

Fruit and vegetables available in bulk weekly. Check back often for updates. Local Mushrooms, Local Honey, Maple Syrup, Organic Dry Beans, Organic Sriracha Sauce and more.
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.


Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)


This week’s recipes! You can find more on our website!

Celery: Stoneledge Farm Celery! Not your average store celery. This is a beautiful dark green and extremely flavorful celery. Easy to freeze for winter soups and stews or enjoy raw with not butter or in a summer salad.

Eggplant: It’s that time of year! How many ways can you make Eggplant? Our favorite is the Italian way! Yum!
BA’s Best Eggplant Parmesan Eggplant Jumbot Crunchy Broiled Eggplant
15 Easy Eggplant Recipes

Lacinato Kale: A long dark green leaf variety of kale. A staple in Italian cuisine. You can sauté, steam and it makes great Kale chips!
Kale Chips Sauteed Kale with Smoked Paprika
Kale Tabbouleh

Tomatoes: So many varieties! Share your favorite tomato recipe! We love tomatoe, mozzarella, basil and balsamic!
Mozzarella and Tomato with Balsamic Vinegar

Hot Peppers: Can be strung up, and hung to dry and use at a later time. Once they are dry you can crush them and use them as needed when cooking.

Mushroom Share – Portobello– Great on the grill this time of year! Or, have you ever tried making a pizza??! 10-minute portobello pizzas

Storage: Leafy Greens- In a plastic bag in the refrigerator.
Tomatoes- Preserve or eat fresh right away.
Peppers- Crisper draw
Onions- Crisper draw
Eggplant- Crisper draw

Eat Me UP!- Onions,
Zero Waste! Freeze, or Can!- Tomatoes, Basil, Celery, Kale, Spinach, Eggplant, Peppers, Tomatoes
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 6 July 9, 2018

July 9, 2018

Greetings All,

Welcome to Cucumberland! There will be three cucumbers for each of us in this week’s half share, and full share members will get six. Such a cool, crisp, wet vegetable. It’s perfect for summertime.

Because it is such a wet vegetable, the cucumber lends itself to cold dishes, as cooking it will draw out all the moisture, and our poor cukes will just disappear!

So, this week’s recipe is a cool no-cook cucumber salsa.

CUCUMBER SALSA

Ingredients

       2 TBS lime juice
      1 tsp minced parsley
      2 tsp minced cilantro
      1/2 tsp dried dill weed
     1/2 tsp salt
     1 pkg tortilla chips
1. In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt.
2. Cover and refrigerate for 1 hour. Serve with tortilla chips.
That’s all there is to it – no sweat!
HELPFUL HINT: If you take the ribs and the seeds out of the jalapeno, it will be milder. You could also substitute a milder chili pepper, such as Anaheim.
I hope this dish will help you beat the heat. Enjoy!
Have a delicious week.
Best,
Judi

Week #9 — Note from the Farmer — FARM VISIT– Sept 2, Bruschetta Recipe, What to do with Amethyst Basil?

Dear CSA Member, 
The rain has finally left for a few days.  We are hoping for a good 4 day stretch of sunshine.  The tomatoes are just starting to ripen and the plants are looking great despite all the rain we have had.  The sunshine should make for a good tomato harvest in the coming weeks.  This weeks list will come with a lot of updates.  Due to all of the rain, we have had it is hard to determine the harvest.  An update will be sent out this weekend.
This week you will be getting Amethyst Basil.  Amethyst basil can be used the same way you would use green basil.  You can make an Amethyst basil vinegar to use in your favorite salad dressing recipe or drizzle on fresh bruschetta.  Pairs well with sunflower seed oil.  To make the vinegar add a couple sprigs of basil put in a jar and close.  Let sit for about a week until the vinegar turns a purple color.  Bruschetta Recipe  Click Here
Story’s sweet corn is available on the Marketplace for 4 weeks only.  Story’s sweet corn Non-GMO and conventionally grown.  It is not organic.  There is a limited amount available each week.  If you are interested please order soon. Corn orders must be placed by 12 pm the Friday before your CSA delivery.  If you need help logging in the marketplace please let me know.  
This week is an optional Coffee Share and Dry Bean Share delivery.  Please, do not forget to pickup your optional shares if you ordered them.
*Saturday, September 2nd will be the Stoneledge Farm Fall Festival.  11:30AM-3PM  It is a great day to come to the farm and see how your vegetables are grown, meet your farmers and walk the fields.  We have the grill hot and will have pork as well as grilled Sweet Corn, Portobello Mushrooms and vegetarian chili.  We ask that members bring a dish to share so that lunch is a giant pot luck get together.  Please bring your own place settings, utensils, and cup.   No pets, please.  
Enjoy the Harvest, 
Candice for Everyone at Stoneledge Farm
Bulk Items are added when they become available.  Check the website Marketplace for any new added Bulk Items Daily.  
Additional Marketplace Items: Organic Sunflower Seed Oil, Organic Flax Seed Oil, Roasted Pumpkin Seed Oil, Butternut Squash Seed Oil, Organic Coffee, Organic Chocolate, Organic Dry Beans, Maple Syrup and Honey
To order Login http://www.stoneledge.farm/marketplace  Follow the steps.

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

Week #15 – Note from the Farmer

Dear CSA member:

We had a wonderful Farm Festival on Saturday, and it was great to meet so many CSA members and families. The day was perfect in every way. Delicious food, sunny, dry weather, potatoes aplenty for members to pick up and take home. The flowers even kept their bright colors for one last week for members to pick a bouquet to take home. Thank you to everyone who made the trip to the farm.

First of the winter squash this week. The variety is butternut, and they are a delicious small variety. Butternut winter squash and a drizzle of maple syrup added during baking are the perfect pairing. To bake winter squash, cut the squash in half and scoop out the seeds. The seed cavity makes a perfect hollow for the syrup. Bake until tender and enjoy. You can order locally produced 100% maple syrup from the online CSA Marketplace if you are interested, and the order will be delivered with your CSA shares.

Also this week, beautiful red potatoes. The skins are a rosy pink color, and the potatoes are wonderful cooked with the skins. There will be string beans one more time along with the last of the summer tomatoes and peppers.

Enjoy the harvest.

Deborah for everyone at Stoneledge Farm

 

Judi’s Recipe — Week #23

Greetings! This is really the home stretch. I will not be at the CSA next week, so I want to say “ta ta” to you now. I wish you a warm and cozy winter, and look forward to seeing you all next June. Don’t forget that Lewis Waite will be delivering their wonderful products all winter.

Today’s recipe may seem complicated, but, once you assemble the ingredients, it’s very simple. It’s an enchilada recipe that uses kale pulp (yes, pulp!) after you juice the kale. It also uses potatoes and garlic, both of which we are getting this week. I hope you enjoy it, and that you have a delicious week!
Best,
Judi

KALE AND POTATO ENCHILADAS

Juice
***********************
2 bunches kale, washed and drained.

Enchilada Sauce
***********************
2 TBS olive oil
1 onion, diced
1 red bell pepper
2 poblano peppers
1 red jalapeno pepper
1 hot Italian pepper
2 1/2 tsp Ancho chili pepper
1 1/2 tsp cumin
1 tsp oregano
1 28 ounce can diced tomatoes, preferably roasted
1 tsp sugar
1 1/2 tsp salt
Enchilada Filling
1 lb yellow or red potatoes
2 TBS olive oil
4 cloves garlic, minced
3 cups kale pulp, from the juice, above
1/2 tsp. cumin
1/4 cup vegetable broth or water
3 TBS lime juice
1/4 cup walnuts, coarsely chopped, plus more for garnish
1 1/2 tsp salt
10 – 12 whole wheat tortillas
3/4 cups queso fresco or any cheese you like

1. Juice the kale first and set aside the pulp to use in the enchilada recipe.

2. Peel and cut the potatoes into 1-inch pieces. Rinse the cut pieces and cook, covered in water, in a large pot over medium high heat. Bring to a boil, reduce the heat and simmer for 20 to 25 minutes, or until tender. Drain and set aside.

3. Preheat the oven broiler. Place the peppers on the top rack of oven and let roast. Check every few minutes, rotating peppers, until they are charred on all sides. Remove them from oven, remove the seeds and rough chop the peppers. Reduce the oven temperature to 375 degrees.

4. In a sauce pan, heat olive oil over medium heat. Add the onion and sauté 5 to 7 minutes. Add chopped, roasted peppers, chili powder, cumin, Mexican oregano, tomatoes, sugar and salt. Let simmer for 10 minutes. Using a blender or immersion blender, puree sauce until smooth. Set aside.

5. In a large sauté pan, heat olive oil over medium heat. Add garlic, and sauté for 1 to 2 minutes. Add the kale pulp, and stir to combine with garlic. Add cooked potatoes, lime juice, broth, cumin, and walnuts. Stir to combine. Cook 5 to 8 minutes, until heated through.

6. Spray a 9×13 inch baking dish with nonstick spray. Spread a small amount of sauce around the bottom of the baking dish.

7. In a dry pan over medium low heat, heat each tortilla until flexible. Remove from heat. Dip the tortilla into the sauce and place into the baking dish. Fill the tortilla with some of the filling. Roll the tortilla around the filling and place seam side down in the baking dish. Continue until filling is divided among the tortillas.

8. Pour the remaining sauce over the top of the filled tortillas, making sure to cover the edges to prevent dried and tough edges.

Bake in the preheated oven 20 to 25 minutes. Sprinkle cheese across the top, if desired, during the last 5 minutes of baking.