Tag: oyster mushrooms

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Week #6 — Note from the Farmer

Dear CSA Member,

We hope everyone had a wonderful 4th of July! It sure was a hot one, but we seem to be breaking the heat wave. As the lettuce winds down the summer vegetables are starting to ramp up. It is just about peak harvest for the summer squash, and the cucumbers and eggplant will soon follow. As we pick, wash and pack for your weekly CSA shares we are still planning, seeding new vegetables and preparing the fields for fall crops. Such as lettuces, kale and more. The weather has been pretty cooperative allowing us to get a lot of work done. We hope you enjoy this weeks bounty.

Online Marketplace: We have vegetables, fruit, and herbs available this week in bulk. 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 Special: 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!

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

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

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

Fennel: Fennel is a highly aromatic vegetable mostly used in Mediterranean cooking. The bulb and stems are both edible.
What is Fennel, and How Do I use It?
53 Fresh Fennel Recipes That Make Us Fall for it All Over Again
Chickpea and Fennel Ratatouille Roasted Fennel with Parmesan

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

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
Kohlrabi Slaw

Mushroom Share – Oyster: Was first cultivated in Germany and is now grown worldwide. May lower cholesterol levels, Alleviate Inflammation, Packed with Antioxidants, Boost Brain Health OYSTER MUSHROOMS, GARLIC, AND GREEN ONIONS SAUTE (PALEO, GLUTEN FREE)

Storage Tips:
Eat Me UP!- Fennel, Scallions, Cucumbers

Zero Waste! You can freeze or dry me! – Cabbage, Summer Squash, Kohlrabi How to Blanch Before You Freeze

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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JUDI’S RECIPES – WEEK 12 – STUFFED EGGPLANT

August 22, 2017

Hi Everybody!

We’re at the height of summer and the vegetables are so abundant! Everything we’ve been receiving has looked so good, and it is truly delicious.

This week’s recipe uses the lovely eggplants we’ve been getting and is quick and delicious. Serve it with a green salad and some crusty bread (not the bread that’s in the recipe) dipped in herbed olive oil.

STUFFED EGGPLANT

Eggplants (2 1/2 pounds)

Salt

Extra-virgin olive oil

1 lb oyster mushrooms (or any other mushrooms), sliced lengthwise 1/4 inch thick

Freshly ground pepper

4 garlic cloves, minced

1 medium red onion, finely diced

1 tsp ground cumin

2 TBS unsalted butter

4 oz stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine

2 oz pecorino cheese, diced

3/4 cup low-sodium vegetable broth

2 TBS chopped parsley

1. Cut the eggplants in half lengthwise and cut out the flesh, leaving 1/4-inch shells. Cut the flesh into 1/2-inch dice. Salt the eggplant shells and let stand for 30 minutes. Pat the shells dry.

2. Preheat the oven to 350°. Rub the eggplants with oil and set them on a rimmed baking sheet, cut side down. Add 1/4 cup of water, cover with foil and bake for 45 minutes.

3. Meanwhile, in a skillet, heat 2 tablespoons of olive oil. Add the mushrooms. Season with salt and pepper, cover and cook over moderate heat until tender. Transfer to a bowl.
4. Heat 1 tablespoon of olive oil in the skillet. Add the diced eggplant. Season with salt and pepper, cover and cook until tender and browned, 3 minutes; add to the mushrooms.
5. Add the garlic, onion and 2 tablespoons of olive oil to the skillet. Cover and cook, until softened.
6. Add the cumin and 1 tablespoon of the butter and stir until fragrant, 1 minute; add to the mushrooms. Stir in the wine-soaked bread, cheese and broth and season the filling with salt and pepper.

7. Increase the oven temperature to 425°. Turn the eggplant shells cut side up and fill with the stuffing. Dot the tops with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 10 minutes.

8. Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve.

 

HELPFUL HINT: Here’s an easy way to peel ginger: use the edge of a spoon to scrape the skin off. Easy!

Enjoy, and have a delicious week!

Best,

Judi