CSA located in Manhattan's Upper East Side
FULL VEGETABLE SHARE
Red Potatoes-2 pounds
Broccoli-1 bunch
Red Ace Beets-2 pounds
Brussels Sprouts-1 stalk
Butternut Winter Squash-1
Scallions-1 bunch
Parsley-1 bunch
Red Russian Kale-1 bunch
Celeriac-1 bulb
Lettuce-1 head
FRUIT SHARE
1 bag with
Mutsu Apples, Empire Apples, Fuji Apples and Bosc Pears
Fruit grown by Fix Brothers Orchard
MUSHROOM SHARE
Portobello
Mushrooms grown by Bulich Mushroom Company
Dear CSA Member
Our season is quickly drawing to a close. There will be two more deliveries after this week. November 18 will be the last delivery. The mornings are really cold and wet and you can feel winter getting ready to move in.
New this week is Celeriac. A knobby looking vegetable, Celeriac is wonderful added to any soup or stew. It will add a subtle flavor of celery. There is also a recipe for Celeriac Slaw on the farm website, Recipe link. Peel the rough skin before use.
Brussels Sprouts on the stalk will also be in your share. Our Brussels Sprouts are never very large but they are delicious. Cut the sprout from the stalk. Clean, rinse and steam. You will see that the stalk is really tough, almost like a tree branch.
The last of the fall Lettuce. We had a frost the other night but the lettuce seemed to shrug it off.
If you would like to order Maple, Coffee or Chocolate from the online CSA Marketplace for gifts or to stock up for the winter, please order early. Last year a member ordered a Maple Syrup pint jugs and attached a recipe for Pancakes as a gift for her children’s teachers. Another ordered coffee and paired it with a mug as gifts for friends that they worked with. I thought they were such a nice ideas.
Enjoy the Harvest.
Deborah for everyone at Stoneledge Farm
Week 21 already! We’ll soon be battening sown the hatches for winter, and thinking of next year’s CSA!
This week we’re getting quite an array of fall vegetable, including red cabbage. People ask me frequently for cabbage recipes. Cole slaw is great, but sometimes one needs a change. So here is a great red cabbage side dish.
CABBAGE WITH PANCETTA AND CARAWAY
2TBS extra-virgin olive oil
4 ounces pancetta, diced
1 medium yellow onion, finely chopped
2 tsp caraway seeds
1 1/2 lbs red cabbage (about one small to medium head), halved, cored, and finely shredded
1 cup chicken broth
Freshly ground black pepper
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (optional)
1. Heat a dutch oven or large, deep covered frying pan over medium heat. Add the pancetta and sauté for 3 to 4 minutes until the fat renders and the pancetta just starts to crisp.
3. If your pancetta is on the lean side, add about a 1/2 tablespoon of olive oil to the pan.
3. Add chopped onion and caraway seeds and sauté for 4 to 5 minutes until onion is translucent.
4. Add half of the shredded cabbage to the pan along with 1/2 cup of the broth, the salt, and a couple grinds of black pepper. Stir to combine. Cook, stirring occasionally, until the cabbage is half wilted. Add the remaining cabbage and broth to pan; stir. Cook for another minute, stirring every 20 seconds or so, until all the cabbage begins to wilt.
5. Cover and reduce the heat to low. Cook for about 15 minutes, removing the lid to stir once, until the cabbage is tender but still slightly crunchy.
6. Taste, and add more salt and/or pepper if necessary. Stir in the cream.
7. Bring to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened. Top with parmesan cheese, if using.
Enjoy! And have a delicious week!
Best,
Judi
FULL VEGETABLE SHARE
Red Potatoes-2 pounds
Broccoli-1 bunch
Red Ace Beets-2 pounds
Boc Choi-1 head
Butternut Winter Squash-1
Red Cabbage-1 head
Cilantro-1 bunch
Scallions-1 bunch
Lacinato Kale-1 bunch
Green Oak Leaf Lettuce-1 head
Red Oak Leaf Lettuce-1 head
FRUIT SHARE-in one bag
Rome Apples—a tart, dense cooking apple
Empire Apples—an all purpose apple that is slightly tart and juicy.
Bosc Pears—delicious fall pears.
Make beautiful applesauce with the Rome Apples. Leave the skin on while cooking for pink applesauce.
Apples from Klein’s Kill Orchard,
Pears from Fix Brothers Orchard
MUSHROOM SHARE
Shiitake Mushrooms
Bulich Mushroom Farm
Dear CSA Member
A cold very wet week. The rain is needed in the fall to fill the creeks and rivers but it makes picking and packing heavy and chilly.
Red potatoes, freshly dug and packed for your share. The skin is tender and the color beautiful. Lacinato Kale, a member favorite, Red Ace Beets and Butternut Winter Squash. A fall feast. This variety of Butternut is very dry fleshed and a bit of Maple Syrup will be perfect to moisten the cooked squash and give that unequaled Upstate New York flavor to the dish. There is still Maple Syrup available through the online CSA Marketplace in grades A and B. Grade A is a bit milder, Grade B is generally used for cooking or for those that like a stronger maple flavor.
The lettuce is still looking good. We have not had a killing frost yet and will continue to pick fall lettuce. It will take extra rinsing again this week. The rains have been heavy once again.
The complete updated Bulk Vegetables list of items available through the online CSA Marketplace can be found on the Farm Blog section: Potatoes, Turnips, Beets, Carrots, Collards, Kale all available in bulk size. Mutsu, Golden Delicious, Rome and Empire Apples, Bosc Pears in Bulk Fruit. Coffee, Chocolate, Maple and Mushrooms are available. The honey is just about gone. There are 1 pound jars remaining but that number is limited. The beekeeper is leaving more honey for the bees to help them survive the winter.
Enjoy the harvest.
Deborah for everyone at Stoneledge Farm
FULL VEGETABLE SHARE
Potatoes-2 pounds
Cauliflower – 1 head What a wonderful Cauliflower season it has been.
Purple Top Turnips-1 bunch
Boc Choi-1
Cherriette Radish-1 bunch
Sage-1 bunch
Leeks-1 bunch
Red Splendor Mustard Greens-1 bunch A beautiful green with red splendor on one side, green on the other.
Butternut Winter Squash-1
Red Oak Leaf Lettuce-1 head
Green Oak Leaf Lettuce-1 head
FRUIT SHARE
1 bag of
Bosc Pears, McCoun Eating Apples, Jona Gold Cooking Apples
grown by Fix Brothers Orchard
MUSHROOM SHARE
Portobello
grown by Bulich Mushroom Company
Dear CSA Member
The weeks seem to fly by when we get to this time of the CSA harvest season. We planted fall lettuce this year but with the very dry conditions we had all of September the lettuce took a very long time to grow. It is finally big enough and we are picking it for your share this week before the frost. It will taste good to have fresh lettuce once again. Remember back to the spring when lettuce seemed to be taking over your refrigerator. During the last week the rains have been very heavy so the lettuces will need extra washing at home before you use them. The plants lie so close to the ground that the rain splashes soil between the leaves. They have been rinsed but they will need to be washed well again. Take the end from the lettuce so the leaves are loose. Soak in a bowl of water, drain and repeat.
Boc Choi as a second late summer planting as well. The Boc Choi is delicious in the fall.
If you are interested in stocking up for the winter with Coffee, Maple Syrup, Chocolate, please log into your CSA member account from the farm website home page and place an online CSA Marketplace order. There is a very limited supply of Honey and the other items also go quickly as we near the end of the season. The bulk vegetables and fruit for this week will be posted on the farm website Farm Blog by Saturday PM.
Enjoy the harvest.
Deborah for everyone at Stoneledge Farm
FULL VEGETABLE SHARE
Potatoes-2 pounds
Cauliflower-1 head
Carrots-1 pound
Celery-1 head
Acorn Winter Squash-1
Cherriette Radishes-1 bunch
Thyme-1 bunch
Bunching Onions-1 bunch
Collards-1 bunch
Red Cabbage-1 head
FRUIT SHARE
1 bag with
Bosc Pears, Mutsu Apples (large and green) and Golden Delicious Apples (yellow)
grown by Klein’s Kill Orchard and Fix Orchard
MUSHROOM SHARE
Oyster
grown by Bulich Mushroom Company
Dear CSA Member,
The leaves on the trees are beautiful. Some of the oak trees that are always last to turn are just starting to show color. The acorns are falling in storms and the turkeys and deer are feasting. It seems that everyone is stocking up for the winter ahead.
Another bountiful fall share coming this week. Potatoes, Carrots, Celery, Acorn Winter Squash, Collards and new this week Red Cabbage. Bunching Onions, Cherriette Radishes and Thyme to fill out the share.
There is a delicious recipe on the farm website Recipe link, Featured Recipe this week: “Mrs. Mosher’s Sweet and Sour Red Cabbage”. Mrs. Mosher lived down the road from the farm when I was very young and we all looked forward to fall when she would make her famous Sweet and Sour Red Cabbage.
Also on the Recipe page you will find a link for cookbooks. Member Amy has shared a number of delicious recipes from the book Food in Jars: Preserving in Small Batches Year-Round. The recipes are very good and in a quantity that is enough without being too much. If you have a favorite recipe, please send it to me so I can add it to our every growing recipe collection.
Bulk Marketplace item list can be found on the farm website www.stoneledge.farm Farm Blog link. The weeks are passing quickly and if you would like to stock up on Maple or Honey for the winter it would be great to order early. Honey especially is in short supply.
Enjoy the harvest.
Deborah for everyone at Stoneledge Farm
Welcome to Week 18! We are deep into fall produce, which means yummy root vegetables, squashes and cool weather greens. Here’s a great recipe for broccoli patties, lower in fat and calories than the fried kind.
Broccoli Patties
2 tsp vegetable oil
2 cloves garlic – minced
1/2 onion – chopped
1 large head broccoli, chopped
3/4 cup panko breadcrumbs
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs – beaten
salt/pepper
1. Preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.
2. Heat the oil in a small pan over medium heat, add the garlic and onions. Sauté until the onions are translucent and the garlic are tender. Add salt and pepper to taste. Set aside to cool.
3. Put the broccoli into a large bowl. To the same bowl, add the panko, the cheeses, eggs, and salt and pepper to taste. Mix everything together and form into patties, then place on the prepared baking sheet.
4. Bake for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.
This is great on a cool Fall night, with salad and crusty bread. Enjoy! Have a delicious week.
Best,
Judi