CSA located in Manhattan's Upper East Side
Full Vegetable Share
Dill-1 bunch
Beets-2 pounds
Radish-1 bunch
Cauliflower-1 head
Red Leaf Lettuce-1 head
Green Lettuce-1 head
Napa Cabbage-1 head
Boc Choi-1 head
Hot Peppers-take if you like
Leeks-1 bunch
Ancho Peppers-4 These are a mildly hot chili pepper.
Hot Peppers-take if you like
Broccoli Florets -1 bunch
Fruit Share
1 bag of Bosc Pears, Mutsu Apples, Golden Delicious Apples
Mushroom Share
Cremini
Dear CSA Member
The woods surrounding the farm are full of giant oaks and we use a twig from the oak tree in the farm logo. The oaks are always last to change color and they have just started to turn. The ground is scattered with acorns from the oak trees and the squirrels are running from tree to tree. Deer and turkeys walk the back wood line and stop to eat as they slowly make their way. While the other trees have lost most of their leaves last week during the heavy rains and wind, the oaks are still full.
Lettuces, Napa Cabbage, Boc Choi, Dill before a frost. We are going to run out of warm weather eventually and want to make sure that we pick all of the most tender plants. Beets, Leeks and Broccoli don’t mind the cold.
The weeks are slipping away and supplies of some Marketplace products will be getting limited. Please place your orders for honey, maple and coffee if you would like to stock up for the winter months.
Enjoy the wonderful warm fall weather we have been having and the wonderful harvest.
Deborah for everyone at Stoneledge Farm
Here’s Judi’s suggestions for cauliflower, turnips and potatoes. Never knew you can refer to large pieces of cauliflower as steaks.
**UPDATED** Monday 3PM
Full Vegetable Share
Leeks-1 bunch
Potatoes-2 pounds
Cauliflower-1
Acorn Winter Squash-1
Lettuce-1 head
Boc Choi-1 head
Radish-1 bunch
Rosemary-1 bunch
Turnips with Greens-1 bunch
Hot Habanero Peppers-take them if you like
Red Cabbage-1 head
Peppers-2
Fruit Share
1 basket Chardonnay Grapes
1 bag with Anjou Pears, Mc Coun Apples and Cortland Apples
Mushroom Share
Oyster
Dear CSA Member
We are into the heart of the harvest. Each week the garden continues to provide and the vegetables seem to fill the cooler and the barn to overfilling. I am sure that you can appreciate the bounty as your bags are heavy with the harvest after picking up your share.
Purple Top Turnips with their Greens this week. The turnips were not seeded all that long ago, just before the Fall Farm Visit. They grow quickly in the cooler weather. The tops are a delicious green cooked separately from the turnip. Take the greens from the turnip and use them first. They are a bit like Mustard Greens. Some like to cook turnips with potatoes and mash them together.
Rosemary as the herb. It is one of the most difficult herbs to get to germinate but I have had good luck this spring in the greenhouse. The plants were really slow to grow for a long time but finally took and grew very well. If you do not use all of the Rosemary fresh, hang to dry and then store to use later. It is so fragrant and just delicious with potatoes.
There are Anjou Pears and Chardonnay Grapes available through the online Marketplace in bulk. Honey, Maple and Coffee are available through the Marketplace. Grade B syrup is almost gone and Grade A is running very low. If you are going to order Maple Syrup you should place your order soon.
Enjoy the bounty.
Deborah for everyone at Stoneledge Farm
Fellow members Greg Bernarducci & Liz Weiss will be giving us a special treat on Tuesday! They will be bringing their olive oils and balsamic vinegars from their store in Williamsburg for us to sample and purchase at a discount. After you pick up your share stop by their table and taste their olive oils, chat with them, learn why being CSA member was a huge inspiration for them to open their Brooklyn store. Here’s their website, check them out — olivebrooklyn.com
Judi has some great ideas what to do with all our tomatillos and cabbage. Also easy pickling!
**UPDATED 9-30-13 3:40PM**
Full Vegetable Share
Red Leaf Lettuce-2 heads
Mizuna-1 bunch
Mustard Greens-1 bunch
Radish-1 bunch
Potatoes-2 pounds
Cabbage-1 head
Tomatillos-10
Thyme-1 bunch
Rainbow Carrots-1 bunch
Hot Peppers-Habanero-very hot-take if you like
Ancho Peppers- 2 These are the glossy, dark green pepper with a stem. They are a mildly hot chili pepper. Great frozen and added later in the winter to give a little heat to your cooking.
Sweet Peppers-2 a mix of varieties.
Broccoli-1 bunch
Coffee Shares this week
Mushroom Shares
White Button
Fruit Share
Pears, Jona Gold Apples, Cortland Apples in two bags. There is a larger bag with Pears, Jona Gold and Cortland Apples. There is a second smaller bag that has green writing on the outside that has just Jona Gold and Cortland Apples.
Take 1 of each bags.
Dear CSA Member
This week fresh lettuce. The night time temperatures have remained above freezing and so the fall planting of lettuce is looking spectacular. Last year a member requested that we give fall lettuce a try. The weather has been favorable and without frost to date, the lettuce has grown very well. It should be a treat to have a fresh salad once again. There was so much lettuce this last spring but suddenly the lettuce is gone with the hot weather. We are very happy to have tried growing lettuce in the fall.
I know that everyone is getting anxious for the fall crops and so we are sending Potatoes, Rainbow Carrots and Radishes this week. All hearty fall root crops. The Rainbow Carrots are really our own mix of Yellow (Yellow Pack Carrots), Orange (Bolero Carrots) and Purple (Purple Haze) Carrots. Peter mixes the seeds of all three varieties and plants them together. They are a colorful mix that we hope you enjoy.
We are also still making our way through the fall planted tender greens. The Mizuna and Mustard Greens will not withstand a frost and we are picking them to send again this week. Both are tender and the Mizuna is a good addition to a fresh salad.
Tomatillos. The salsa recipe on the farm website is really delicious. I think that roasting the vegetables really brings out a sweetness. If you don’t want to make Salsa Verde now, you can easily freeze the tomatillos. Take off the husk, wash and put the tomatillos in a freezer bag. Pop in the freezer. Add a hot pepper to the bag and you have the makings of Salsa Verde for later in the winter. When you are ready to make the salsa, thaw and use as you would fresh tomatillos.
If you are a Coffee Share member, this is a Coffee Share delivery week. Please pick up your Coffee Share with the CSA shares.
This week on the CSA online Marketplace are Tomatillos by the 10 pound bag, Apples, Hot Peppers-there are Habaneros this week. Coffee, Maple and Honey are also available. Grade B syrup is running low so please place your orders for Grade B Maple soon. There are a few more Grade A, but that is also starting to run low.
I just posted fall color photos on the farm FaceBook page. We are so lucky to live in the North East.
Enjoy the vegetables
Deborah
for everyone at Stoneledge Farm
This week, in addition to Judi’s recipes we have a member submitting her mother’s yummy cabbage recipe. Check it out — submit yours!