Author: Core Group

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Week #18 — What’s in the Bag

FULL VEGETABLE SHARE
Potatoes-2 pounds
Broccoli-1 head
Ancho Peppers- 4 Mildly hot pepper. Still use caution.
Hot Peppers-Habanero 4 each Please use with caution.
Butternut Winter Squash-1
Red Russian Kale-1 bunch
Cilantro- 1 bunch
Green Suehilhung Mustard-1 bunch
Scarlet Queen Turnips with Greens-1 bunch
Cherriette Radish-1 bunch

Fruit Share-1 bag with
Anjou Pears, Bartlett Pears, Cortland Apples
Anjou and Bartlett are both sweet eating pears. Bartlett Pears are also used in cooking. Cortland Apples are great for fresh eating and also make beautiful applesauce. Leave the skin on while cooking and the white flesh of the apple will turn a light pink.
Fruit grown by the Fix Brothers Orchard

Mushroom Share-White Button Mushrooms
Mushrooms grown by Bulich Mushroom Company

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Week #18 — A Note from the Farmer

Dear CSA Member

It has been a warm and sunny start to fall. We really need some rain and there was a nice rain storm that passed through yesterday. Almost an inch of rain. Just what we needed.

The root crops continue to be spectacular and this week there is a beautiful rosy red turnip, Scarlet Queen.  The greens are still very nice and can be cut from the turnip bulb and used as a cooking green.  

The potatoes are wonderful as well. Such a tasty treat to have freshly dug potatoes. We dig them, wash them and pack them for your shares. You really could not get any fresher.  

Ancho Peppers and Cilantro before the frost. It seemed like a fitting end to the summer vegetables. There are CSA members that are busy in their kitchens brewing hot sauce the likes I have not seen before. The pictures look stunning.  

There are Certified Organic Potatoes, Kale, Cabbage, Hot Peppers in bulk available for CSA members through the online CSA Marketplace.  Bosc Pears and Jona Gold Apples.  The fruit is local, conventionally grown.  Honey, Maple Syrup, Chocolate and Coffee always available online as well.

THIS WEEK IS A COFFEE SHARE DELIVERY. COFFEE SHARE MEMBERS PLEASE REMEMBER TO PICK UP YOUR COFFEE.

Enjoy the harvest.
Deborah for everyone at Stoneledge Farm

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Judi’s Recipe — Week #17

Greetings, All, and welcome to Week 17. I think that, by now, we’re maybe all looking for something different to do with potatoes. They are wonderful this year, but a little variety is a good thing. So here’s a recipe for a delicious potato casserole. It’s not health food, so it’s not for every night. But, it is yummy!

DELICIOUS POTATO CASSEROLE
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8 medium potatoes, scrubbed and dried
2 TBS olive oil
1 TBS kosher salt
3/4 lb sliced bacon, cooked and crumbled
2 cups shredded sharp cheddar cheese
3/4 cup mayonnaise
1/2 cup sour cream
5-6 scallions, sliced
salt and pepper to taste

1. Preheat the oven to 400 degrees.
2. Rub the potatoes with olive oil and salt and place on a baking sheet.
3. Bake for 45-60 minutes, flipping halfway through, until tender when pierced with a fork. Cool for 15 minutes.
4. Lower the oven temperature to 350 degrees.
5. Cut the potatoes into bite-sized pieces and place in a bowl. Some pieces may fall apart. It’s okay!
6. Stir in mayonnaise and sour cream.
7. Set aside 1/3 cup cheese, 3TBS bacon and, 2 TBS sliced scallions for the top of the casserole and stir in the remaining ingredients.
8. Spoon the mixture into a greased 9×9 baking dish. Top with the reserved shredded cheese and bacon. Cover the dish with foil and bake in the 350 degree oven for 30 minutes, removing foil for the last 10 minutes, to crisp the top.
9. Top with remaining sliced scallions.

HELPFUL HINT: Kale is great for salad, but it tends to be tough. When making a kale salad, remove the stems and ribs and cut up the leaves. Then massage the cut-up leaves with your hands until they are tenderized.

Enjoy the recipe and the wonderful vegetables, and have a delicious week!
Best,
Judi

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Week #17 — What’s in the Bag

VEGETABLE SHARE
Potatoes-2 pounds
Broccoli-1 head
White Turnips with Greens-1 bunch
White Russian Kale-1 bunch
Dill-1 bunch
Beets with Greens-1 bunch The greens still look good on this later seeding of beets. Take them from the bunch and use as a separate vegetable.
Leeks-1 bunch
Radish-1 bunch
Hot Peppers-4

FRUIT SHARE
1 Bag with Bosc Pears and Jona Gold Apples.
Both are very sweet and are good for fresh eating and also baking.

MUSHROOM SHARE
Shiitake

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Week #17 — Bulk Items Available from Stoneledge

If you are interested in ordering extra from the Stoneledge Marketplace these products are available this week. To order from the Marketplace log into your CSA Member Account from the farm website home page, www.stoneledge.farm, CSA Member Login. Use your e-mail address and password you created when registering. If you forgot your password select the Forgot Password link and you will be directed to create a new password. Select Marketplace and then items you would like to order. Your order will be delivered with your CSA shares.

White Russian Kale-10 bunches
White Potatoes-10 pounds
Red Potatoes-10 pounds
Green Cabbage-6 heads
Jona Gold Apples-15 pound bag
Bosc Pears-15 pound bag

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Week #17 — Note from the Farmer

Dear CSA Member

Harvest season.  It has been all along but now we are no longer seeding for another planting. Weeding is done.  I don’t think weeds ever give up but they do know when to store their energy for another season. We will see them again in the spring. The greenhouses are silent. No more fans to keep small seedlings cool. It is a wonderful time of year when the crates are heavy with the bounty of the season.

The share is heavy and the root crops are plentiful. The Red Ace Beets and also the White Turnips have greens that can be used separately as a cooking green. The White Turnip greens are especially nice and have a mustardy like flavor.  

Marketplace orders can be entered any time by logging into your CSA Member Account from the farm website home page.  Once you are logged in using your e-mail address and password select Marketplace. The Maple Syrup is perfect. We are fortunate to live in an area that produces such a treat. Grade A and Grade B are available. Grade A is lighter. Grade B is often used for baking with a darker color and stronger flavor. Grade A is from the early sap flow, Grade B is from later in the season.

Enjoy the harvest.
Deborah for everyone at Stoneledge Farm

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Judi’s Recipe — Week #16

Wow – Week 16! This is the home stretch. The weather is getting cooler and the farm is getting ready to wind down during the next two months. Remember, your share will be getting heavier each week from now on.
So, how about a heart veggie and seafood recipe for the cooler evenings? This one is easy to prepare and it’s delicious!

SESAME RICE NOODLES WITH SHRIMP
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1/4 cup tamari or soy sauce
1/4 cup rice vinegar, divided
2 tablespoons toasted sesame oil
2 garlic cloves, minced
2 TBS honey
1 TSP Sriracha
1 cup peeled, seeded, julienned cucumber
1 cup peeled, julienned carrots
1 cup julienned radishes
2 scallions, thinly sliced
1 tsp salt
1/2 lb brown-rice spaghetti
1/2 lb shrimp, peeled and deveined
1 tsp sesame seeds (black or regular)

1. In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha.
2. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.
3. Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente.
4. During the last 2 minutes of cooking, add shrimp.
5. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.

Try it – you’ll love it! Have a delicious week.
Best,
Judi

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Week #16 — What’s in the Bag

FULL VEGETABLE SHARE
Potatoes-2 pounds
Broccoli-1 head
Peppers-3 A mix of the Sweet Pepper varieties. Probably the last picking of Peppers.
Jalapeño Hot Peppers-4 Hot, use with caution.
Celery-1 head
Lacinato Kale-1 bunch
Carrots-1 pound
Curly Leaf Parsley-1 bunch
Shallots-2
French Breakfast Radish-1 bunch
Tomatillos-1 pound

FULL FRUIT SHARE
1 bag with Early Fuji and Gala Apples grown on the Fix Brothers Orchard

1 bag with Seckel Pears grown on the Fix Brothers Orchard. Seckel Pears are a small, sweet pear. Let them sit out for a couple of days to soften slightly.

MUSHROOM SHARE
CRIMINI grown by Bulich Mushroom Company

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CSA Extras for Week #16

Order extra produce from Stoneledge Farm Marketplace.

This week these items are available:
RED POTATOES-10 pound bag. Our own, Certified Organic
TOMATILLOS-10 pound bag. Our own, Certified Organic
HOT PEPPERS-HABANERO- 1/2 bushel bag. Our own, Certified Organic
GREEN CABBAGE-6 heads. Our own, Certified Organic
RED BEETS-10 pound bag. Our own, Certified Organic

SIMKA EATING PLUMS-1/2 bushel box. Local, conventionally grown
SECKEL PEARS-5 pound bag. Local, conventionally grown
NECTARINES-1/2 bushel box. Local, conventionally grown
GALA APPLES- 1/2 bushel bag. Local, conventionally grown
EARLY FUJI APPLES-1/2 bushel bag. Local, conventionally grown

Also, Certified Organic Fair Trade Coffee, Certified Organic Tree to Bar Dark Chocolate, Local Honey and Maple Syrup.

To order from the Marketplace log into your CSA Member Account from the farm website home page, www.stoneledge.farm, CSA Member Login. Use your e-mail address and password you created when registering. If you forgot your password select the Forgot Password link and you will be directed to create a new password. Select Marketplace and then items you would like to order. Your order will be delivered with your CSA shares.

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Week #16 — A Note from the Farmer

Dear CSA Member

Falling into fall. Things are changing all around the farm moving from the warmth and long days of summer to the cool, shorter days of fall.

Potatoes, Celery, Carrots, Shallots and Parsley. Sounds like soup. Kale and Broccoli that you can use fresh or cooked. The Featured Recipe section on the farm website is all about Kale.  Kale soup, fresh salad and chips.  If you have a favorite Kale recipe please pass it on and it will be added to the Recipe section. This week is Lacinato Kale also known as Dinosaur Kale.

The Celery in your share is dark green, flavorful and a bit tougher than the fat and pale celery of the grocery. The Celery is wonderful in any cooked dish, soup or stew. The leaves are full of flavor and can be chopped finely and used as well.

The last of the Peppers and some hot Jalapeño Peppers to keep things spicy. New this week French Breakfast Radishes. Some even like to cook the radish leaves which are a spicy green.
The Marketplace items will be posted on the Farm Blog each Saturday and also on the farm Face Book page so all members have a chance to order. To order from the Marketplace log into your CSA Member Account from the farm website home page, www.stoneledge.farm, CSA Member Login.  Use your e-mail address and password you created when registering.  If you forgot your password select the Forgot Password link and you will be directed to create a new password.  Select Marketplace and then items you would like to order. Your order will be delivered with your CSA shares.

Posted on the farm Face Book page https://www.facebook.com/StoneledgeFarm, new photos of Geo, Juan, Julian Sr. and Julian Jr. picking carrots for your share and a fascinating trio of carrots that created a braid. I also included a photo of the bulk fruit that is available this week and photos of what the fields are looking like now that we are moving into fall.

Enjoy the beautiful weather and the wonderful produce.
Deborah for everyone at Stoneledge Farm.