Farm Share wrote this wonderful article about core group member Judi and our CSA. Check it out!
https://www.farmshare.nyc/meet-your-neighbor/may-20th-2015
Late May Note from the Farmer
Dear CSA Members
The 2015 CSA season is quickly approaching. There is still time to add optional Fruit, Mushroom and Coffee Shares to your Vegetable Share order if you have not done so. Optional shares can be added until May 31. Please add them now if you would like for this season.
The Fruit Share will start the 5th Vegetable Share delivery. The fruit is local, conventionally grown using IPM (Integrated Pest Management).
The Mushroom Share will start with the first delivery and will be delivered every week. There are five types of mushrooms: White Button, Crimini, Portobello, Shiitake, Oyster that will be delivered with one type delivered per week. The Mushrooms are locally, naturally grown.
The Coffee Share is one delivery of Coffee per month on the first delivery of the month, two pounds per delivery. The Coffee is Organic, Fair Trade and Kosher all roasted locally before delivery.
To add optional shares to your order log into your CSA Member Account and select CSA Shares.
The first delivery of the season will be June 9.
Looking forward to a great season.
Deborah Stoneledge Farm LLC
May News
May 2015
Spring has finally arrived and the fields are filling with transplants and new seedings. There are a multitude of jobs going on at once. Juan, Julian, Junior, Geo, Alan and Adam are planting onions, Peter is plowing, Pete Sr and I are trying to keep up moving transplants. It is a great time of year. See us at https://www.facebook.com/StoneledgeFarm#.
Thank you if you have already ordered a share for the 2015 season. If you have a Vegetable Share and would like to add a Fruit, Mushroom or Coffee Share please log into your account and add the optional shares. We will not be adding optional shares after the CSA delivery begins.
If you have not ordered your CSA share, please log into your member account and place your order. If you have questions please send an e-mail to info@stoneledge.farm and we will be in touch.
CSA Delivery start date: June 9 Tuesday
Looking forward to a bountiful season.
Deborah
for everyone at Stoneledge Farm
Stoneledge Farm LLC
info@stoneledge.farm
www.stoneledge.farm
359 Ross Ruland Road
South Cairo, NY 12482
LIKE us at https://www.facebook.com/StoneledgeFarm
Spring News
March 2015
Spring can not be far away and our seeding for the 2015 season has started. No matter the weather outside we have the advantage of warmth and light of the greenhouses. As you walk through the door to the greenhouse warmth and light are all around and the smell of soil fills the air. Today we started seeding Shallots. Like many of the earliest crops we seed, the Shallots will take months of growing, tending and care to finally come to harvest for the CSA shares.
If you have already ordered your CSA shares thank you and welcome to 2015. If you have not ordered your CSA shares there are still openings. To place an order for 2015 Log into your CSA Member Account from the farm website home page www.stoneledge.farm using your e-mail and password. Select the shares and place your order. The delivery season will start the beginning of June. The full list of CSA sites can be found on the farm website home page, CSA Locations link. Click on the Details box for complete information about that CSA site. If you know of someone that may be interested, please pass on the information. We appreciate the help reaching out. There are Vegetable Shares with optional Fruit, Mushroom and Coffee Shares available.
Welcome 2015
Deborah for everyone at Stoneledge Farm
Week #24 — What’s in the Bag
FULL VEGETABLE SHARE
Potatoes-4 pounds
Garlic-2 bulbs
Beets-2 pounds
Red Russian Kale-1 bunch
Turnips-2 pounds
Broccoli-1 head
Celeriac- 2 bulbs
Carrots-1 pound
Pop Corn-4 ears
Winter Squash-1 Butternut
Parsley-1 bunch
FRUIT SHARE
1 bag with Bosc Pears, Fuji and Golden Delicious Apples
Fruit grown by Fix Brothers Orchard
MUSHROOM SHARE
Shiitake
Mushrooms grown by Bulich Mushroom Company
Week #24 — Note from the Farmer
Dear CSA Member
Another CSA season is coming to an end. The cycle of planning, planting, tending, harvest continues. As we finish the harvest, next seasons’ seed catalogs are arriving and our thoughts are moving toward planning for 2015. All of our supplies for next season are already ordered and we will be sitting down to map out next years field plans deciding where each crop should be planted. Peter has been very busy seeding the fields as they are harvested with cover crops to protect the soil over the winter and add nutrients and organic matter next spring when they are plowed. The life of the farm changes as the seasons change.
We are reminded of our many blessings and give thanks as we look back at the bountiful harvest and the shapes, sizes, colors, flavors of the last season. Thank you for being part of the CSA during the last year. Happy, healthy Winter season.
Enjoy the harvest.
Deborah for everyone at Stoneledge Farm
Registration for the 2015 season will open very soon. I hope to have everything ready within a week. You will receive an e-mail notification when 2015 CSA season registration opens. Thank you again for being part of Stoneledge Farm CSA community.
If you would like to place a last order from the CSA Marketplace, please order before Monday 10AM. Thank you.
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.
Week #23 — What’s in the Bag
FULL VEGETABLE SHARE
Potatoes-2 pounds
Garlic-2 bulbs The flavor of the garlic this year is nice and strong although the bulbs are small.
Beets-2 pounds
Lacinato Kale-1 bunch
Brussels Sprouts-1 stalk
Celeriac-1 bulb
Kohlrabi-1 bunch The leaves are beautiful and are a cooking green. The greens are somewhat like a mild Collard. Remove the bulb from the leaves and use separately. The bulb can be eaten raw or cooked. The leaves used like any other fall green.
Carrots-1 pound
Sage-1 bunch
Pop Corn-6 ears
To pop real pop corn from the cob take the kernels from the cob. Start at one end and make path. The kernels next to the opening will pop off a little easier. Put about a tablespoon of oil in a pan with a lid. Do not forget the lid! Heat the oil and pour in 1/2 cup of kernels. Keep the pan on medium high until the popping starts. I usually turn the heat down a little once the kernels really start to pop. Remove from the heat once the popping stops. Add melted butter and salt or what ever you like on pop corn. What a treat. I have heard that you can pop the kernels in a paper bag in the micro wave but have never tried. There is just something really wonderful about popping the corn on the stove. Pop corn will keep for a very long time on the cob or off. A member just wrote that they just popped the corn from last season and it was great.
FRUIT SHARE
1 bag with Bosc Pears, Fuji and Golden Delicious Apples
Fruit grown by Klein’s Kill Orchard
MUSHROOM SHARE
Oyster
Mushrooms grown by Bulich Mushroom Company
Week #23 — A Note from the Farmer
Dear CSA Member
At long last Garlic. We know that members have been waiting for garlic. Last winter was very difficult for garlic. The extreme cold weather temperatures along with very wet conditions before the cold set in were less than ideal growing conditions. The bulbs are small but pungent and the total harvest was considerably less than our usual harvest. A large percentage of the harvested garlic was needed to be saved for seed to plant for next season with the hopes that Mother Nature will be a bit less brutal over this winter.
Each year a portion of the garlic harvest is used for seed for the next seasons crop. The Garlic bulb cloves are separated and each clove planted individually. The clove overwinters in the ground and will then produce a bulb the next summer. Garlic is planted in November, over winters in the garden, pushing the garlic scapes early in the spring time. The bulbs are harvested in July and the bulbs are hung to dry and cure in the barn, divided and then seeded in November. And the garlic circle continues.
There is still time to order Maple Syrup, Coffee and Chocolate from the CSA Marketplace. There are also Bulk Vegetables and Bulk Fruit available.
Enjoy the harvest,
Deborah for everyone at Stoneledge Farm
There is a photo on the Farm Blog on the website and also on the farm FaceBook page of most of our crew from the 2014 season. Missing is Luis who is now in the US Navy and Candice who we couldn’t track down for the photo. It is not an easy task to get everyone together and standing still for a photo.
Judi’s Recipe — Week #22
Hello, and welcome to the definite end of summer! It was pretty bitter this weekend. So, we all need something hot to snuggle up with – aside from our significant others, of course! So, here’s a nice recipe for a toasty gratin made with any of the winter squashes. Butternut or acorn are just fine. Even spaghetti squash works.
SQUASH GRATIN
3 lbs winter squash (like 1 large butternut or two acorns), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice
4 garlic cloves, minced
¼ cup bread crumbs
½ cup finely chopped fresh parsley
1 TBS fresh thyme leaves
Salt and freshly ground pepper
3 TBS extra virgin olive oil
1. Preheat the oven to 375 degrees.
2. Oil a 3-quart baking or gratin dish with olive oil.
3. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish.
4. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.
HELPFUL HINT: You can get most of the prep work – the dicing of the squash – done a day before you make this. It can even be made ahead and reheated at meal time. It will keep for a few days in the refrigerator.
ONE MORE HELPFUL HINT: I love to ad cheese to this dish. You can add any shredded semi-soft or hard cheese, like mozzarella, cheddar or swiss, to the mix. I like to sprinkle the top with grated parmesan or percorino just before serving.