Tag: mushrooms

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JUDI’S RECIPES – WEEK 3 – JUNE 21, 2022

JUNE 21, 2022

Hi Everyone,

Welcome to Week 3! As you might expect (or not), greens are still on the menu this week. Fortunately for us, they are wonderful, fresh, delicious greens.

This week’s recipe features Swiss chard. I get many questions about what to do with Swiss chard, so here’s an easy recipe, designed just for summer.

SWISS CHARD, GOAT CHEESE, AND QUINOA SALAD

INGREDIENTS

  • 1 bunch Swiss chard
  • 4 TBS extra-virgin olive oil
  • 1 medium red onion, or Vidalia sweet onion, chopped
  • 3 large cloves garlic, sliced very thin
  • 1 c. quinoa
  • 1 tsp dry mustard powder
  • 2 c. vegetable broth
  • Salt and ground black pepper to taste
  • 1 c. small cremini mushrooms, stems trimmed
  • 4 oz plain goat cheese, refrigerated

DIRECTIONS

  1. Remove the stems from the Swiss chard and chop them into 1/2-inch pieces. Chop the leaves as well and set the Swiss chard aside.
  2. Heat 2 TBS of oil in a large saucepan on medium heat. Add the onion, garlic, and chard stems. Sauté this mixture until the vegetables are tender, about 5 minutes. Stir in the quinoa and mustard. Add the broth, stir, and season with salt and pepper. Bring the mixture to a boil, cover, and cook on low heat for 15 to 20 minutes, until the liquid is absorbed. Remove from the heat, uncover, and let the pan sit for 20 minutes.
  3. Meanwhile, heat the remaining oil on medium-high heat in a large skillet. Add the mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add the chard leaves and continue cooking until the greens have wilted and the liquid has evaporated.
  4. Fluff the quinoa with a fork., then fold the mushrooms and greens into it.
  5. Crumble the goat cheese and scatter it on top of the mixture before serving the dish.

HELPFUL HINT:

The cooked quinoa can sit at room temperature for several hours and then be served, or reheated to warm or hot.

ANOTHER HELPFUL HINT: You can add almost any leftovers to this dish: cooked chicken, canned tuna, or bacon are all good.

I hope you enjoy this dish and all the great greens coming this week.

Have a delicious week!

Best,

Judi

 

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Week #24 — Note from the Farmer

Dear CSA Member,

This is the last delivery for the 2018 season. We would like to thank all the CSA members and a special Thank You to the site coordinators! Thank you for being apart of the Stoneledge Farm CSA and your dedication during the 2018 season. The rain this season has sure been challenging but, we are grateful for the bounty we were able to harvest. The marketplace will be closed for all orders on Monday at 1 pm. Don’t forget to place your last minute orders. Available on the Marketplace is Coffee, Honey, Maple Syrup, Stoneledge Farm Yarn and Wool Products, Cook Books, Dry Beans, Mushrooms in Bulk, Veggies in bulk (Great for freezing, Seed Oils, Sriracha Sauce and more! Place an order for great gift giving this year!

10% off ALL Marketplace Items.
Use coupon code FALL at checkout!
Login to your member account to place your order.
Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before you’re delivery by 12pm.

The 2019 CSA SEASON IS OPEN FOR SIGNUPS!
You can order your share for the 2019 CSA season by logging into your member account.
Use coupon code CSA15 at check out for $15 off your full vegetable share
Use code CSA7 for $8.00 off your half, fall, spring or alternate vegetable share (ONLY if your CSA location offers these shares)
(Offer ends January 1st, 2019)

Please take our survey. It should take about 5 minutes to complete. We appreciate and value your feedback. Thank You!
Survey closes this Friday the 16th at 1pm.

Fruit Share Recipe: Apple Crisp
Mushroom Share Recipe: Stuffed Mushrooms

Daikon Radish: Can be eaten raw or cooked. We prefer them cooked and our favorite recipe is Daikon Fries

Popcorn: Popcorn for the first time this season! Follow the steps in this video and you will have a delicious bowl of popcorn to enjoy!
Popping Popcorn Directions

Winter Squash: Due to all the rain you want to use up your winter squash. Freezing is the best way to preserve it. Use the helpful link below. How to freeze winter squash?
Acorn Squash with Greens Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake

Beets: Can you say dessert!? Try this beet cake recipe!
Beet Cake With Cream Cheese Frosting

Turnips:
Turnip and Potato Patties Pancetta and Sesame-coated Turnips

Kale: You can use this type of kale in place of most recipes calling for kale. Kale is also very easy to freeze.
Potato and Kale Soup Portuguese Kale Soup

Storage:
Eat Me UP!- Garlic, Potatoes, Daikon Radish
Freeze– Winter Squash, Beets, Kale, Collard Greens,
Dry: Parsley (best dried in oven)

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Week #20 — Note from the Farmer

Dear CSA Member,

BUR! The weather forecast is predicting pockets of frost already! It sure feels like October! We hope everyone has been enjoying the fall bounty, along with the delicious salad ingredients you have received this past week. We are always excited for another round of salads in the fall months. They lettuce, arugula and mizuna are always so tender this time of year. The mizuna and arugula add such a nice flavor to a delicious fresh salad. These greens do not have to go in a salad, they are delicious cooked as well. See below for some ideas.

Special Note: Due to the rain this week it made things a little muddy in the field. We are going to wash all vegetables before we send but you are going to want to give it another good rinse when you get them home.

There are great items available on the marketplace. Stock up on these items for the winter months, or order for gifts. We have local honey, local maple syrup, organic coffee, organic dry beans, organic sriracha sauce, and much more! New to the marketplace is Stoneledge Farm wool. We have blankets, rugs, mittens, scarfs, and yarns. With this chilly weather ahead these items will be sure to keep you warm! Alternatively, order these items for a loved one. They make a great gift.

Our marketplace items sell out quickly this time of year. Please order soon if you are interested. Login to your member account to place your order.

MARKETPLACE SPECIAL
SPOOKY Ghost Pepper Sriracha Sauce Special.
Purchase ANY Sriracha Sauce on the marketplace and receive 10% off.
Use code SPOOKY
The sriracha sauce is organic, locally grown, and produced by Kitchen Garden farm in MA.
Login to your member account to place your order.
Order before 1pm the day before your delivery to receive your order this coming week.

Fruit Share Recipe: Waldorf Salad
Mushroom Share Recipe: Butternut Squash Stuffed with Quinoa and Mushrooms

Mizuna: Can be eaten raw or cooked. Most commonly added to a fresh salad. When eaten raw this red mizuna adds a beautiful color to a dish.
Mixed Greens Salad with Apples and Maple-Walnut Dressing
Stir-Fried Bok Choy and Mizuna with Tofu

Radishes: Easter-egg Radishes this week. You will notice how tender they are this fall. Beautifully colored with a bright white center. They make a perfect picture!
35 Radish Recipes That Are More Than Just Snacks

Mustard Greens: Like the mizuna you are able to cook this green OR eat raw in a salad. Choose your way!
Mixed Greens Salad with Apples and Maple-Walnut Dressing
Sautéed Mustard Greens

Arugula: Another great salad ingredient but, you can also cook as well.
11 Surprising Ways to Cook With Arugula

Storage:
Eat Me UP!– Lettuces, Boc Choy, Onions
Freeze: Sweet Potatoes, Winter Squash, Mustard Greens, Arugula, Mizuna, Swiss chard

Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Week #18 — Note from the Farmer

Dear CSA Member,

We hope everyone has been enjoying the cool fall weather so far. It is already, hard to remember the hot and humid days as we enjoy the refreshing fall air. This week you will be getting some fall lettuce in your shares. There is always an abundance of lettuces in the spring, and then it suddenly comes to a quick halt. It should be a treat to have a fresh salad once again. This week you will also be getting more winter squash. There are plenty of ways to cook and use up your winter squash. You can also freeze the winter squash very easily. Use this link for helpful tips. You can also use the winter squash in recipes that call for pumpkin. We hope you enjoy!

This week we are delivering October’s optional Coffee, and Dry Bean Share week. (Can you believe it’s October already?!) Please do not forget your optional shares if you ordered them.

This Week is a Maple Marketplace Special-
Purchase any size maple syrup and receive 10% off using coupon code MAPLE
This Maple Syrup is naturally and locally produced by Bearkill Maple in Gilboa, NY.
Login to your member account to place your order.

There are also lost of other great items available on the marketplace that make great gifts for the coming holiday season!
Order before 1pm the day before your delivery to receive your order this coming week.

Fruit Share Recipe: Apple Cake
Mushroom Share Recipe: Mushroom Marsala Recipe

Winter Squash: It is that time of year! I have added a few delicious recipes that are universal with acorn and butternut squash.
How to freeze winter squash?

Acorn Squash with Greens
Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake
(Don’t forget about the Maple Syrup Marketplace Special!)

Romaine Lettuce: Many ways to use, but there is nothing like a fresh Caesar Salad!
Caesar salad with Romaine Lettuce

Frisee Endive: You may remember this from the spring months. It is great in a salad or you can sauté. Try this delicious Peanut Sauce over sautéed frisee endive.
Spicy Peanut Sauce over Asian Greens

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Storage:
Winter Squash- Out in a cool dry area, or in the refrigerator.
Carrots- In the refrigerator crisper draw.
Potatoes, Onion- In crisper Drawer
Boc Choy, Lettuce, Collard Greens- Damp paper towel, or salad spinner in refrigerator.
Herb, Hot Peppers- Hang to dry, freeze, or in a damp paper towel in refrigerator.

Eat Me UP!- Potatoes, Lettuce, Onions
Zero Waste!
Freeze: Winter Squash, Carrots, Parsley, Collard Greens, Hot Peppers
Dry: Herb, Celeriac
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Week #8 — Note from the Farmer

Week #8
Dear CSA Member,

July is a very busy time of year. Tidying up the fields, the spring time crop land tilled and replanted with fall crops such as Kale, Collards, Broccoli and more. The endless cultivation of weeds that do not give up. And, we have been also harvesting for the weekly CSA shares. Amongst all of these things, we are planning our Fall Farm Festival. Please mark your calendars! Saturday, September 1st here on the farm. 145 Garcia Lane, Leeds NY 12451. Bring your family for a great day on the farm. (More information to come) Make a getaway out of it and enjoy the Catskills!
Use this link and plan your trip today.

MARKETPLACE SPECIALS
Pollinator Special- 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!

We are able to get 9 more boxes of pickling cucumbers. Please order ASAP before they are sold out. Each box of cucumbers comes with three bunches of dill. Perfect for making pickles!

Interested in making Pesto to freeze for the winter months?
Order today extra basil for delivery this week.  We have a lot of rain in the forecast and the basil will not hold up to these weather conditions.  Now is the perfect time to get your order of fresh organic basil.  
**Basil will be in your CSA shares this week as well.  
Order today if you are interested.  (limited stock available) 

-Fruit and vegetables available in bulk weekly. Check back often for updates. Local Mushrooms, Local Honey, Maple Syrup, Organic Dry Beans, Organic Sriracha Sauce and more.

Login to your member account to place your order.
Order Deadlines: Mushroom’s Friday by 12pm.
All other marketplace orders Monday by 1pm.

Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

THIS WEEK’S RECIPES!
You can find more on our website!

Early Cone Cabbage: A very tender and sweet early cabbage. Can be eaten raw or cooked. Creamy Cone Cabbage And Red Onion Slaw
Grilled Cabbage Wedges with Spicy Lime Dressing

Eggplant: It’s that time of year! How many ways can you make Eggplant? Our favorite is the Italian way! Yum!
BA’s Best Eggplant Parmesan Eggplant Jumbot Crunchy Broiled Eggplant

Swiss Chard: A versatile vegetable. Sauté, add to stir-fries, at raw, stir it into pasta dishes and more. Swiss Chard and Ricotta Pie

Summer Squash: Can be baked, sautéed, steamed, boiled or even grilled. Chocolate Zucchini Bread A farm Favorite! (You can use any of the summer squash) Grilled Summer Squash Summer Squash Fritters

Mushroom Share – Shiitake: Great for sautéing, soups, stir fries
Skillet Mushrooms and Chard With Barley or Brown Rice

STORAGE TIPS
Eat Me UP!- Lettuce, Cucumbers, Scallions, Cabbage

Zero Waste! Freeze, or Can!- Basil, Eggplant, Swiss Chard, Summer Squash
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Week #7 — Note from the Farmer

Dear CSA Member,

It has been hot and dry this past week. The tomatoes and peppers are sure enjoying this weather. The large tomatoes are still green and we are patiently waiting for them to ripen. Today we are harvesting and hanging all the garlic in the barn. The garlic gets hung in the barn to dry and will be ready for CSA shares this fall. Check out our Garlic Harvest video.

We are just 3 weeks into summer and its time to start thinking about the fall-winter months. We have vegetables, fruit, and herbs available in bulk through the online marketplace. This is a great opportunity to freeze or can your produce for the winter months.

We also have local honey, maple syrup, organic sriracha sauce, organic dry beans 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. Marketplace mushroom ordering deadline is Friday’s 12 pm before your CSA delivery.

Marketplace: One week only & limited supply.
1/2 bushel boxes of pickling cucumbers available. Order 1 box of pickling cucumbers and receive 3 bunches of dill.

ORDER HERE

Here are some Canning Tips!

Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

This week’s recipes! You can find more on our website!

Red Ace Beets: Beets provide impressive health benefits and are delicious too! Eat them raw, steamed or baked. Don’t forget to use the greens! Raw Beet Salad – Beet Chocolate Cupcakes – Easy Cooked Beets

Oriental Eggplant: This variety of eggplant has a long, round slender shape. You can make any of your favorite eggplant recipes with this variety of eggplant. Crunchy Broiled Eggplant Light (baked not fried) Eggplant Parmesan

Cucumbers: If you like canning and preserving try these pickle recipes.
Forever Crisp Dill Pickles Grams Bread and Butter Pickles

Mushroom Share – Crimini: Similar to a white button but have a lot more flavor. Great for sautéing, grilling or even stuffing.
Sauteed Crimini Mushrooms

Storage Tips:
Eat Me UP!- Lettuces, Dill

Zero Waste! You can freeze, can, or dry me! – Spinach, Summer Squash, Eggplant, Beets, Cucumbers How to Blanch Before You Freeze

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Portbello sliders

From The Love & Lemons Cookbook. —Love and Lemons

Serves: 4

For the pepita pesto:

  • 1/2 cup pepitas (pumpkin seeds)
  • 1 garlic clove
  • Salt and pepper, to taste
  • 2 teaspoons fresh lemon juice
  • 2 cups cilantro (or basil)
  • 1/2 teaspoon ground cumin
  • 1/4 cup extra-virgin olive oil, plus more to taste
  • 1/4 teaspoon honey, optional (skip or replace with agave if vegan)

For the portobello sliders:

  • 8 small portobello mushrooms
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Tamari, for drizzling
  • Pepper, to taste
  • 8 slider buns, toasted
  • 1 tomato, sliced
  • 1/2 cup microgreens
  • Freshly ground black pepper
  1. Make the pesto. In a small food processor, combine the pepitas, garlic, and a few pinches of salt and pepper. Pulse until combined. Add the lemon juice, cilantro (or basil), and cumin and pulse again. With the blade running, drizzle in the olive oil and purée until smooth. Taste and adjust seasonings. Add the honey, if desired (it will reduce bitterness in the cilantro).
  2. Make the sliders. Heat a grill or grill pan to medium heat.
  3. Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a medium bowl and drizzle with olive oil, balsamic vinegar, tamari, and pepper. Toss until well coated. (I use my hands to rub it all over until they are fully coated on both sides.)
  4. Place the mushrooms, gill side down, on the grill or grill pan. Cook about 10 minutes per side, or until the mushrooms are tender.
  5. Place the mushrooms on the toasted buns and top each with a tomato slice, microgreens, and a generous slather of pepita pesto.
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Week #4 — Note from the Farmer

Dear CSA Member,

Goodbye Spring and Hello Summer! You will notice a little taste of summer in your CSA shares this week. The first harvest of Summer Squash!
The lettuces are still coming on strong. It won’t be that much longer until the lettuce is suddenly gone until the fall. Lettuce will not grow well in the hot months of July and August. Fill your salad bowls and enjoy them while they last!

Don’t forget! The final day to order optional fruit shares is THIS FRIDAY, 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, organic sriracha sauce, organic dry beans 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.

MARKETPLACE SPECIAL
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.

Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

This weeks recipes! You can find more on our website!

Sugar Snap Peas: YUM! Picking these delicious peas is a very time-consuming job. It takes our full workforce a solid work day to pick these peas for the CSA. We hope you enjoy! To prepare these peas, you must first remove the strings. There are two strings per pod. One on each end that you should peel off. Sugar Snap peas can be eaten raw as a snack or cooked for with a delicious meal. Sautéed Sugar Snaps

Escarole: A member of the leafy chicory family. Can be eaten raw or cooked. Mix with other greens for a salad, sauté, or braise with white beans. Escarole and White Bean Soup      Escarole 101

Purslane: Makes a great addition to any salad and is a rich source of omega- 3s. Purslane info. from a CSA Member 45 Things To Do With Fresh Purslane

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

Lettuces: Check out this Caesar Salad Dressing!

Summer Squash: Can be baked, sautéed, steamed, boiled or even grilled. Chocolate Zucchini Bread A farm Favorite! (You can use any of the summer squash) Grilled Summer Squash Summer Squash Fritters

Mushroom Share- Shiitake: Mushroom and Burrata Bruschetta

Eat Me UP!
-Lettuces, Summer Squash, Purslane, Sugar Snap Peas

Zero Waste! You can freeze or dry me!
Freeze- Spinach, Escarole
Storage Tips:
Spinach, Escarole & Lettuces – Washed, in a salad spinner or, in a plastic bag with a paper towel.
Sugar Snap Peas: Unwashed in the refrigerator crisper drawer. Wash when ready to use.
Purslane: Wrap it in a towel then place in a loosely closed plastic bag and refrigerate for up to a few days.
Summer Squash: In the refrigerator crisper drawer.
Garlic Scapes: In a plastic bag, in the refrigerator. Will keep for two to three week.

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Stoneledge Farm LLC
LIKE us at https://www.facebook.com/StoneledgeFarm

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Week #6 — What’s in the Bag

FULL VEGETABLE SHARE
Summer Squash-8
Green Cucumbers-2
Orient Express Eggplant-2
Oak Leaf Lettuce-1 head
Spinach-1 bunch
White Scallions-1 bunch
Cabbage-1
Boothby Cucumbers- 2
Thyme-1 bunch

MUSHROOM SHARE
Oyster

FRUIT SHARE
Local Sweet Cherries-1 basket
Blueberries-1 basket