It’s wonderful to have you in the Carnegie Hill CSA, whether you’re a new member or a returning one.
The start of each season is usually filled with greens because that’s what’s ready right now. As Debra, our OG farmer, says, they send whatever is wanting to be picked.
This week, we are getting, among other things, fresh mint. Mint is great for much more than juleps. This week’s recipe is for grilled marinated chicken. Don’t worry if you don’t have a grill. No one in Manhattan does. You can cook the chicken in a grill pan, or broil it.
GRILLED MARINATEDED CHICKEN
Ingredienta
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 TBS lemon juice
1 tsp salt
1TBS water
1 TBS plain yogurt
1 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 serrano peppers, sliced
1 inch piece fresh ginger, coarsely chopped
3 garlic cloves, sliced
2 medium sweet onions, cut crosswise into 1/2-inch slices
3 TBS canola oil, divided
Lemon wedges
Directions
In a large bowl, toss the chicken with the lemon juice and the salt. Let this stand for 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender. Cover and process until the mixture is smooth. Stir this mixture into the chicken mixture and refrigerate, covered, for 2 hours.
Moisten a paper towel with cooking oil Using long-handled tongs, rub the towel on the grill rack to coat it lightly. Brush the onions with 2 TBS of oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally.
Remove the chicken from the marinade and discard the marinade. Thread the chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for approximately 10 minutes, turning occasionally and brushing with the remaining oil during the last 4 minutes, and checking to see that the chicken is no longer pink. Serve with grilled onions and lemon wedges. Baked potatoes go well with this dish, too.
4 servings
HELPFUL HINT: Adding a TBS of lemon zest will brighten up the whole dish. Just add it to the marinade.
Enjoy the minty chicken, and have a delicious week!
We hope everyone has been enjoying the bounty of the past week’s harvests. The weather has been, just beautiful! The fields are looking more and more colorful each day. The lettuce is in full peak right now; please enjoy the flavorful lettuce while it lasts. Before you know it, we will be switching to summer crops. Lettuce doesn’t grow in the heat of the summer. The weather conditions right now are perfect for the lettuces.
We have some great videos this week we would like to share. Two are from the City Island CSA and one was just added today from farmer Pete. Check them out. City Island CSA Pickup City Island CSA Lettuce Video
Don’t forget! The final day to order optional fruit shares is June 29th. For more information about the fruit share, please click here.
The online marketplace is open! We have vegetables and herbs available this week in bulk. Great for freezing, or drying. We also have local honey, maple syrup, sriracha sauce and more! Login to your member account to place your order. All marketplace orders will be delivered with your CSA shares. Please order by 1 pm the day before your CSA pickup to guarantee your delivery. Order any seed oil between now and the end of June and receive 6 bunches of oregano. Great to make a homemade salad dressing or to dry and use as needed.
This weeks recipes! You can find more on our website!
Kohlrabi: Kohlrabi is a member of the cabbage family. It can be eaten raw (grated in coleslaw or salad), pickled, or cooked (in soups or stews, or as a baked side dish) Red Lentil, Kohlrabi and Grain Curried Salad
Garlic Scapes: The flower bud of the garlic. The scape gets removed in late June to encourage the garlic bulbs to thicken up for our fall harvest. Enjoy as you would garlic. Garlic Scape Pesto
Mushroom Share- White Button: Skillet Mushrooms and Chard
Have a recipe you can share? Email it to the farm!
Eat Me UP!
-Lettuces, Radishes, Napa Cabbage, Red Mustard
Zero Waste! You can freeze or dry me!
-(Freeze, Swiss Chard, Kohlrabi) (Dry, Mint)
Storage Tips:
Greens & Lettuces- Washed, in a salad spinner or, in a plastic bag with a paper towel.
Cabbage- Washed, in a plastic bag and placed in the refrigerator.
Garlic Scapes- In a plastic bag, in the refrigerator. Will keep for two to three week.
Kohlrabi- Washed, and store in paper or plastic bag in the refrigerator. Will last for several weeks.
Enjoy the Harvest,
Candice for everyone at Stoneledge Farm
Stoneledge Farm LLC
info@stoneledge.farm
www.stoneledge.farm
I hope everyone had a wonderful Fourth of July! It turned out to be a beautiful day!
As the leafy greens are winding down the Squash, Cucumber, Eggplant and other summer vegetables are ramping up! The summer vegetables are all flowering and they are all growing beautifully. Check out our Facebook and Instagram for photos.
Escarole will be coming this week as well. It looks smaller to lettuce but it is an Italian cooking green. It pairs well will Chicken and beans. It is very popular being cooked with white beans. It is a bitter green but has a milder flavor when cooked.
If you have any other recipes you would like to share please email directly to the farm. We can add them to our website.
Fruit in Bulk Available this week: Blueberries and White Cherries. Vegetables in Bulk Available this week: Garlic Scapes, Scallions, Spinach
To order Login to your account and Click Marketplace. Follow the steps from there.
Quantities are Limited. Please order right away if you are interested.
Enjoy the Harvest,
Candice for Everyone at Stoneledge Farm
Here is the newsletter for week 3. As stated by one of the core group members — “Judi, you’ve managed to come up with great recipes for the mint, and just about every veggie in our share this week. Fabulous.” PJ
Thanks again to YooMi for putting the newsletter together.
