Tag: cabbage

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What’s in the Bag — Week #14

UPDATED LIST — Posted Monday evening

Veggies 

  • Green beans – 1 pound
  • Tomatoes – 2 (These are probably the last of the tomatoes.)
  • Asian eggplant – 2
  • Edamame -1 bunch.  (Edamame are soybeans. Pluck the pods from the stalk and rinse. Steam the pods for 5 or so minutes. Drain. Sprinkle salt on the warm pods and pop the beans out of the pod.
  • Carrots – 4
  • Dill -1 bunch
  • Broccoli – 2 heads
  • Red onions – 2
  • Cabbage-1 head  (The cabbage will keep in your refrigerator.  Great for making sauerkraut in a Mason jar or coleslaw.  Recipes for both can be found on the farm website in the recipe section.)
  • Potatoes – 2 pounds
  • Peppers-  2
  • Habanero hot peppers – take as many as you like. (Habaneros are a very hot pepper, and caution is needed when preparing and eating.)
Fruit Share
  • 1 bag Bartlett pears
  • 1 bag nectarines
  • 1 box Concord grapes
Mushroom Share
  • Shiitake
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What’s in the Bag — Week 8

Dear CSA Member

Rain and slightly cloudy conditions have eased the drought pressure a bit. Watching the news we are thankful that we can irrigate our crops although the lack of rain does put pressure on the plants and the crew.  The crops are continuing to ripen and look and taste great and are a testament of the hard work and continuous care your vegetables receive.

Fresh Baby Carrots are being dug for the first time this season. They are tender and sweet. Cut the greens from the carrots, wash and steam them with a bit of the stem remaining. The skins are so tender that they do not need to be peeled.

Tomatoes are slowly ripening.  It feels that we wait and wait for tomatoes to ripen for your share.  There are rows and rows of tomatoes, staked and tied to keep the air circulating.  The first tomatoes are such a treat.

Starbor Kale will also be picked this week. It is a frilly early Kale. A nice change from the other greens we have been picking. Kale Chips are a favorite of many CSA members. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.  Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

There is still Early Jersey Wakefield Cabbage that just has not ended.  There are new recipes on the farm website Recipe section that members have been sending. I think there is nothing better than crispy Cole Slaw.  Cabbage will also keep for weeks in your refrigerator. Easy Refrigerator Sauerkraut Recipe, Cole Slaw and also Braised Cabbage are new to the recipe section.

I have been doing quite well updating the farm Face Book page each Sunday.  Check out the new vegetables, field work and other photos from around the farm.  Go to https://www.facebook.com/StoneledgeFarm.

Market Place orders: coffee, honey, maple, sauce, pickles, preserves, will be delivered with the CSA shares.  To place a Market Place order just log into your account from the farm website home page. Click on Market Place under the center photo.

Enjoy the Vegetables
Deborah for everyone at Stoneledge Farm