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
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
White Button, grown by Bulich Mushroom Company
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
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!
KALE AND POTATO ENCHILADAS
2 bunches kale, washed and drained.
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
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.
- 3 plum tomatoes
- 3TBS extra-virgin olive oil
- 1 medium onion, thinly sliced
- 2 medium green bell peppers, stem, seeds and ribs removed, roughly chopped (you can use any sweet peppers)
- ½ tsp salt
- 4 cloves garlic, minced
- 1 tsp sugar
- ½ tsp hot paprika
- Cut a small X into the bottom of each tomato. Bring a pot of water to a boil, add the tomatoes and cook until the skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds.
- Drain, rinse with cool water and peel off the tomato skins with your fingers. Roughly chop the tomatoes and set aside.
- In a 12-inch skillet heat the oil over medium high heat, until hot but not smoking. Add the onions, peppers and salt and sauté, stirring frequently, until the onions are translucent and the peppers have started to lighten in spots, about 10 minutes. Add the garlic and continue to sauté for 1 more minute.
- Stir in the tomatoes, sugar and hot paprika, reduce the heat to medium, cover and cook until the tomatoes are starting to fall apart and the peppers are soft but still hold their shape, about 15 minutes.
- Remove the cover and continue to cook, stirring frequently, until the mixture thickens like a slightly runny relish, about 5 minutes more. Adjust the salt to taste.
Here’s what’s in the bag for a full share — note it’s our first week of tomatoes! Half share amounts will be posted at the site. (Don’t forget to bring your own bags; and if you have any extra supermarket bags at home, please bring them to the site. We always need them.)
Bright Lights Swiss chard-1 bunch
Cinnamon basil-1 bunch
Walla Walla onions-2
Green Slicer cucumbers-2
Black Bell eggplant-1
Pony Express tomatoes-2
Fruit Share-1 basket each apricots and blueberries
Need more ideas what to do with your tomatoes? Judi has suggestions for what to do with your tomatoes, tomatillos and potatoes.
Judi has lots of suggestions for what to do with the tomato bounty!
Dear CSA Member
Tomatoes. If you can‘t use all of the tomatoes you receive with your CSA share they are easy to freeze. A number of years ago a CSA member told me about her freezing method for tomatoes. Before that time I had always blanched them, taken the skins off and then put them in freezer bags. She said that her mom would wash the tomatoes, cut the tomatoes in 1/2 or 1/4 and put them in freezer bags. When they were ready to use the tomatoes were thawed and the skins would slip right off. It really does work great.
There is a whole list of produce that we have available in bulk this week from the online Marketplace. We have tomatoes by the 25 pound box if there are members that would like to preserve for the wintertime. Hot Peppers, Genovese Basil from our farm. Peaches and Blackberries from neighboring orchard and farm. The Peaches are conventionally grown, the Blackberries are no spray but not Certified Organic.
Members asked to have the list of what will be in the upcoming share and also the bulk order produce available. I will post on the farm website Farm Blog a good guess of the upcoming Share and the list of the bulk produce. You can place a Marketplace order anytime during the week and your order will be delivered with the next CSA share delivery.
The Fall Farm Visit is coming fast. The visit is scheduled for September 7 from 11:30-3. Use the 145 Garcia Lane, Leeds, NY 12451 address. Please bring a dish to share and your own place setting. We will have a barbecue along with roast corn, portobello mushrooms and a Vegetarian Chili. Fresh fruit, water and coffee will also be available. We will have wagon rides around the fields, Scarecrow making, pick a bouquet of flowers and a bunch of carrots to take home. Our own Marketplace items will be available for purchase. There will be three other local farms and businesses at the visit: Heather Ridge Farm Contact Heather Ridge to place an order before the festival or pick up some of their fiber products, beeswax candles and other products at the festival. Info at http://heather-ridge-farm.com/ or www.facebook.com/pages/Heather-Ridge-Farm. Wiltbank Farm Gary Wiltbank with baskets of Shiitake and Oyster Mushrooms.
Banana Moon Baking Company https://www.facebook.com/BananaMoonBakingCompany with their delicious home made baked goods..
Hope to see you on the 7th at the Fall Farm Festival.
Enjoy the Vegetables
Deborah for everyone at Stoneledge Farm
Ideas for eggplant, tomatoes and peppers.