Here in the Baked Apple, the heat and humidity have been prodigious. We’re all hoping to get a break soon. In the meantime, we are getting lovely vegetables each week, so there is always something nice to enjoy.
This week we are getting beautiful fresh spinach. You should fill your sink with lukewarm tap water and float the trimmed spinach in it. Swish the water around with your hands. The sand will fall to the bottom of the sink. Then you must squeeze out all the water in the spinach with your hands.
On to today’s recipe! It’s a take on a Korean side dish called sigeumchi namul.
SAUTEED SPINACH WITH GARLIC AND SESAME.
Ingredients
1 garlic clove, grated
2 scallions, thinly sliced
2 tsp toasted sesame seeds
2 tsp toasted sesame oil
2 tsp low-sodium soy sauce
1 tsp rice vinegar
1/2 tsp granulated sugar
Pinch red pepper flakes (optional)
1 lb fresh spinach, trimmed and washed
1 TBS extra-virgin olive oil
Directions
In a medium bowl, stir together the garlic, scallions, sesame seeds, sesame oil, soy sauce, vinegar, sugar, and pepper flakes, if you are using them.
Roughly chop the spinach into large pieces.
Add a thin layer of olive oil to a large skillet over medium heat. Add the spinach and cook until it is bright green and wilted. This will take 1 to 2 minutes. Use tongs to transfer the spinach to the bowl with the sauce, and toss to coat it.
Let the mixture cool for 5 minutes, then taste and adjust the seasonings to your taste.
This is a great hot weather side dish, as it doesn’t require you to turn on your oven.
HELPFUL HINT: The leftovers are great the next morning, stirred into scrambled eggs.
Here we are at the end of the harvest season. This season had its ups and downs. The weather was wild, and that affected all the crops. We hope for the end of the pandemic and the stabilization of the weather. Next year will be better.
Today’s recipe is a quick and easy one that utilizes a very popular herb – one for which Stoneledge Farm is justifiably famous: garlic. We love it!
SHRIMP WITH GARLIC BUTTER
Ingredients
1 lb pasta (spaghetti, linguine, or capellini)
2TBSsalted butter
6clovesgarlic,finely diced
1lb peeled and deveined shrimp, tails off.
1small yellow onion,diced
1/2cupwhite wine
5ozsun-dried tomato strips in oil, drained(reserve 1 tsp of the oil for cooking)
1 3/4cupsHalf and Half
Salt and pepper,to taste
3cupsbaby spinach leaves,washed and dried
2/3cupfreshly grated Parmesan cheese
2tspdried Italian herbs (oregano, basil, thyme)
1TBSfresh parsley,chopped
Instructions
*Before you start, cook the pasta to the al dente stage (cook for 2 minutes less than the package instructions tell you). Drain, reserving 1/4 cup of the pasta water, and set aside (do not rinse!).
In a large skillet over medium-high heat, melt the butter and add the garlic. Cook until fragrant (about one minute). Add the shrimp and cook for two minutes on each side, until just cooked through and pink. Transfer to a bowl and set aside.
Cook the onion in the butter remaining in the skillet. Pour in the wine and cook until the mixture is reduced by half. Scrape up any bits on the bottom of the pan. Add the sun-dried tomatoes and saute for 1-2 minutes.
Reduce the heat to low-medium, add the Half and Half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add the spinach leaves and allow them to wilt in the sauce, then add the parmesan cheese. Simmer the sauce for another minute, until the cheese melts.
Return the shrimp to the pan; sprinkle with the herbs and parsley, and stir through.
Stir in the pasta and 1/4 cup of the pasta water, stirring until the sauce thickens and is heated through.
Serve and enjoy!
Well, that’s it. Those of us in the core group will miss you during the winter months. We hope you stay warm and cozy and we’ll see you back at the church in June.
Have a delicious week, a happy Holiday Season, and a safe winter.
We are finally in Fall mode, although you wouldn’t know it by the temperature!
But, the Fall vegetables are coming in. This week we’re getting delicata squash, that most delicious squash of all. It also is thin-skinned, which means it’s much easier to prepare than some other squashes.
Today’s recipe is for stuffed delicata squash, which is yummy and also quick and easy.
STUFFED DELICATA SQUASH
2 TBS vegetable oil
4large delicata squash, ends cut off, sliced horizontally, and seeded
1lb.lean ground turkey or chicken
1/2small onion, diced
2garlic cloves, minced
1 –14.5 oz. can diced tomatoes, drained
1tspseasoning salt. I particularly like truffle salt, but you can use anything you like.
1 cup fresh spinach, washed, dried, and chopped. (You can also use frozen chopped spinach)
1. Preheat the oven to 400 degrees.
2. Add the olive oil to a large skillet. When the oil is hot, brown the meat over medium-high heat. After the meat has been cooking for about 2-3 minutes, add the onion and garlic.
3. Microwave the squash for about 1 minute to soften it.
4. Once the meat is almost fully cooked, add the tomatoes, the seasoning salt, and the spinach. Stir to combine everything and continue to cook until the spinach wilts. This should only take a few minutes.
5. Use a slotted spoon to fill the squash halves with the turkey mixture. Fill them as full as you can.
6. Bake the stuffed squash at 400 degrees for 20 to 30 minutes, until the tops are browned and the squash is soft.
HELPFUL HINT: This is great with some melted cheese on top, or you can sprinkle the finished dish with grated cheese.
I hope you enjoy this simple and satisfying Autumn dish.
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
Wow, the weather has been so intense this past week! I hope the temperature and the humidity are going to be falling. In the meantime, we can still enjoy the beautiful fresh produce.
Today, I have a recipe I picked up in my travels. This one’s a Chinese dish, made with eggplants, spinach and garlic. It’s easy and delicious.
CHINESE EGGPLANT WITH SPINACH AND GARLIC
Ingredients
2 lbs white or purple eggplants
3 TBS peanut or safflower oil
2-4 cloves garlic, chopped
1 bunch spinach, washed and roughly chopped (it’s ok to leave water on the leaves)
1 bunch parsley or cilantro, chopped
After 2 minutes, add the garlic and stir often, until the eggplants are mostly cooked through.
Add the spinach and mix in until it’s wilted slightly, about 1 or 2 minutes.
Add the sauce to the still-hot eggplant mixture.
Stir in the parsley or cilantro just after removing from the heat, serve with rice.
I think you’ll enjoy the dish!
HELPFUL HINT: Never put your cooking knives in the dishwasher. Instead, immediately after using, wash them and dry with a towel. That’s the way to keep them sharp, and rust free.
I hope you enjoy this dish, this week’s vegetables and this lovely summer.
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
It’s too early in the summer to have the zucchini blues! Our endlessly inventive Judi suggests how to transform the humble summer squash into faux noodles and panko-dipped oven fries with chipotle mayonnaise.
