Tag: sugar snap peas

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JUDI’S RECIPES – WEEK 4 – JUNE 29, 2021

JUNE 29, 2021

Hi Everyone!

Hot enough for you? I detest this weather, and I can’t bring myself to turn on the oven today! So, a nice cool salad should be a great alternative to anything baked or roasted. Try this one, made with quinoa, sugar snap peas, and summer squash.

  • 1/2 c. dried quinoa (about 1 1/2 cup cooked)
  • 2 c. sugar snap peas
  • 1/2 c. grated carrots (about 2 small carrots)
  • 1 zucchini or yellow squash, diced
  • 1/4 c. finely diced red onion (about 1/4 small onion)
  • 1/4 c. minced chives or scallions
  • 1/4 c. olive oil
  • 2 TBS white wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1. Cook the quinoa according to package directions. Set aside and allow to cool.
  • 2. Fill a medium saucepan halfway with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer the peas to paper towels to dry and cool. When they are cool enough to handle, cut the pods into 1-inch long pieces.
  • 3. Add the quinoa and the peas to a large bowl along with the carrots, squash, onion, and chives. Toss to combine.
  • 4. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour the dressing over the salad and toss again to coat.
  • 5. Taste the salad and add additional salt and pepper if desired
  • HELPFUL HINT: To store the salad, transfer to an airtight container and refrigerate for up to two days.

I hope you enjoy this cool and refreshing dish one hot, hot evening.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 5 – JULY 7, 2020

July 7, 2020

Hi Everyone!

This week’s bounty includes sugar snap peas, those delicious and crunchy gifts from Mother Nature. Since they lend themselves so well to Chinese cooking, today’s recipe is a stir fry. It’s beef and sugar snap peas. You can use any cut of beef you like as long as it is thinly sliced across the grain. You could also use chicken, pork or tofu. Give it a try.

I love Chinese cooking. In my early days in the restaurant business, I worked at a prominent Manhattan restaurant with a full staff of Chinese kitchen and service workers. They used to cook for the rest of us late at night, using just what was available in the refrigerators. They even stir-fried spinach stems, and it was all delicious!

STIR-FRIED BEEF AND SUGAR SNAP PEAS

  • 1 lb. lean beef, cut into 1/4-inch strips
  • 3 TBS tamari or dark soy sauce (really, any soy sauce will do)
  • 2 tsp toasted sesame oil, more for drizzling
  • ¼ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 lb sugar snap peas, trimmed
  • 3 fat scallions
  • ⅔ cup chicken broth
  • 2 ½ TBS Madeira or sweet sherry(any fairly sweet red wine will do)
  • 1 TBS cornstarch
  • 3 TBS peanut or olive oil
  • 4 garlic cloves, minced (or chopped)
  • Rice, for serving
  • 2 TBS toasted sesame seeds (optional)
  • Sriracha or any other hot sauce, or rice wine vinegar for garnish
  • chili oil, for garnish
  1. In a medium bowl, mix beef, 2 TBS tamari, sesame oil, salt and pepper. Set this mixture aside.
  2. Thinly slice the sugar snap peas crosswise. Thinly slice the scallions, saving the dark green parts for garnish.
  3. In a small bowl, mix the chicken broth, Madeira, 2 TBS water, the remaining 1 TBS of soy sauce and the cornstarch.
  4. Heat a large skillet over high heat. Add 2 TBS of peanut oil. When the pan is hot, stir-fry the beef until it is browned, about 2 minutes. Transfer the beef and any liquid to a plate.
  5. Add the remaining TBS of peanut oil to the skillet. When the oil is hot, add the garlic and white and light green scallion parts until lightly browned, about 1 minute. Add the sugar snap peas and chicken broth mixture, lower the heat to medium and cover. Let cook for 2 minutes. Transfer the beef and juices to the skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, the dark parts of the scallions, and hot sauce or vinegar and chili oil.

Serves 4.

HELPFUL HINT: In Chinese cooking, all the lengthy work is done ahead of time. You can prepare the ingredients and refrigerate them until you’re ready to cook. The rest is just assembly and heating.

Enjoy! And have a delicious week.

Best,

Judi

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JUDI’S RECIPES – WEEK 5 – JULY 2, 2019

JULY 2, 2019

Greetings everyone! Yup  – finally summer. It’s hot and humid and still doing a lot of raining. This, of course, may be uncomfortable for people, but it’s great for vegetables.

This week we’re getting one of our most popular vegetables – sugar snap peas, so delicious, they don’t always make it into a recipe at our house. We just pull the strings and eat them.

And you must remember to pull the strings, too. Just break off the stem and gently pull the strings down to the other end of the pod.

SUGAR SNAP PEAS WITH GARLIC AND PANKO

INGREDIENTS

1/2 lb sugar snap pies, washed, dried and trimmed

1/4 c panko bread crumbs

1/4 grated parmesan cheese

1 TBS grated garlic, dried minced garlic or chopped fresh garlic

3 TBS olive oil or olive oil infused with your favorite herbs (widely available in supermarkets and groceries)

 

DIRECTIONS

1. Preheat the oven to 350 degrees

2. Mix the panko crumbs, the parmesan cheese and the garlic.

3. Toss the peas with the olive oil

4. Toss the pea mixture with the bread crumb mixture

5. Spread on a baking sheet and roast for 15 – 20 minutes

HELPFUL HINT – you may want to use a sheet of parchment paper to line the baking sheet. It will make cleanup much easier.

Enjoy!

Have a wonderful, fun-filled and safe July Fourth holiday. And have a delicious week!

Best,

Judi

 

 

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Week #5 Note from the Farmer

Dear CSA Member,

This week is going to be HOT, HOT, HOT! Please, pick up your CSA shares as soon as possible and get them home to the refrigerator. This heat really affects the leafy greens. It is best to bring your share home, rise off the greens in cool water and put away in the refrigerator. This week is the first week of the fruit shares, and it is also a coffee, and dry bean share week. Please, don’t forget your optional shares if you ordered them.

The fields are slowly shifting towards the summer crops. Everything that was once green is filling in with bright colors of the summer. The summer squash is starting to produce in abundance, and the eggplant and cucumbers will be soon to follow.

The online marketplace is open! We have vegetables, fruit, and herbs available this week in bulk. New this week are blueberries, great for freezing or canning. 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 weeks recipes! You can find more on our website!
Sugar Snap Peas: 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. The whole pea and pea pod are editable.

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

Napa Cabbage: Great to make a quick Kimchi, Slaw, Stir Fry, Spring Rolls or even stuffed! Quick uses for Napa Cabbage

Frisee: Rich in antioxidants and makes a great addition to any salad or sauté with a hot meal. Quick Sauteed Endive, Escarole, and Frisee

Curly Kale: This curly kale is always a family favorite! Especially this kale salad recipe. Roasted Beet and Kale Salad with Maple Candied Walnuts – More Kale Recipes

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- Portobello: Perfect for the July grilling season! Grilled Portobello Mushrooms with Balsamic

Eat Me UP!
-Summer Squash, Scallions, Lettuces, Cabbage, Frizee

Zero Waste! You can freeze or dry me!
Freeze- Beets, Kale

Storage Tips:
Frizee, Kale & 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.
Beets, Scallions, Summer Squash- In the refrigerator crisper drawer.

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Have a Safe and Happy Fourth of July!

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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 #4 — Note from the Farmer

Dear CSA Member

Welcome Summer. What a glorious first week. Blue sky, breezy but warm. As soon as we were finished transplanting Kale and Collards for this fall, rain. From plant to animal we are all loving the weather.  

The lettuces are still coming on strong and it will be another week of greens. Romaine, Red Leaf and a Red Oak Leaf and are the lettuces this week. The lettuces come in abundance and then they are suddenly gone until fall. They do not grow well in the hot weather of July and August. Fill your salad bowls and enjoy while they last.

The first of the Early Jersey Wakefield Cabbage and Summer Squash. Early Jersey Wakefield is an Heirloom cabbage. Small with a pointed top. Very sweet tasting.

The first picking of Summer Squash is abundant. The following weeks will probably not be such a heavy load but we are sending a generous share with the first picking. There are five different varieties of Summer Squash that we grow and you will receive a mix of what has been picked over the season. You should look for: Sunburst is a flat, patty pan, a couple of different green Zucchini varieties but we will call them all Zucchini. Golden Glory which is a gold Zucchini, Romanesco, a striped Zucchini looking squash and finally Zephyr which is a bi-colored summer squash.  Yellow on the top, green on the bottom. They are all delicious.  

To top off the week, Sugar Snap Peas. These are edible pod peas so snap the stem, pull off the string and eat the entire pod. A treat that only comes once a year.

Marketplace orders of Organic Fair trade Coffee, Organic Dark Chocolate, local Honey and Maple Syrup will be delivered weekly. To order just log into your CSA Member account and select Marketplace.  You can also order Mushrooms in bulk from the Marketplace. Mushroom orders must be received by Friday at 6.
 
Enjoy the vegetables.
Deborah for everyone at Stoneledge Farm

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Farmer’s Note — Week 5

Dear CSA Member

Summertime and the crazy weather has not ended. The sun has finally started to shine and although the thunderstorms can be severe in the afternoon, the rain does not fall all day as it has been. The farm is very busy and each week just slips quickly by. There is still transplanting to be done, the weeds love the rain and have been growing like “weeds”, the vegetables are quickly ripening and picking continues on our weekly schedule. By early evening another day has busily moved on and we have once again started to fill up the walk in coolers for the weeks’ delivery.

Still beautiful greens. The Summer Squash is delicious and new this week is Napa Cabbage and a pointed early green cabbage variety, Early Jersey Wakefield. Both are sweet and full of nutrition. Napa Cabbage is a savory leaved variety, mild tasting. Scallions for your salads. They are still very young and tender and much of the green can be used along with the white bulb. Sugar Snap Peas. An edible pod pea. Strip the string from the side by bending the stem end and pulling. The whole pod should be eaten either raw or quickly sautéed or steamed.

I have been posting photos on the farm Face Book page, StoneldgeFarm, if you are interested in seeing how the fields and farm look during the changing weeks. If there is something you would like to see, please let me know and I will do my best to capture a photo and post it on line.

This will be the first delivery for the optional Fruit Shares. This week the Fruit Share is no spray local Blueberries and local Sweet Cherries. The Mushroom Share this week is Oyster Mushrooms. For members with a Mushroom Share and a Fruit Share, you will receive them every week with the Vegetable Shares. Coffee Shares are delivered once a month at the beginning of the month.

Everyone has a CSA Member Account and can log into that account and place orders from the online Marketplace. Right now there is Honey, Maple, Coffee and Mushrooms available.

Enjoy the Vegetables
Deborah for everyone at Stoneledge Farm

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What’s in the Bag — Week 4

Dear CSA Member

Sugar Snap Peas.  They consume all of our time when they ripen and the week arrives that we are picking them for your share.  Such little bits of delicious flavor take an army of workers to pick from their vines.  They are worth it all.  Sugar Snap Peas are a edible pod pea and the entire pod and the peas inside are eaten.  Snap the end and strip the string from the edge of the pea.  Use the entire pod.  Quickly sauteed they turn a bright green color and the sweet flavor is intensified.  This will all depend on first getting them from the CSA pick up to your kitchen.  Sugar Snap Peas are also delicious fresh.

There are still lettuces for salad. New this week is Golden Purslane.  Golden Purslane is a relative of the garden purslane plant many weed from their gardens.  For others, it is a prized addition to a salad.   From https://botanical.com/ -” The succulent leaves and young shoots are cooling in spring salads, the older shoots are used as a pot-herb and the thick stems of plants that have run to seed are pickled in salt and vinegar. Purslane is largely cultivated in Holland and other countries for these purposes.  From Johnny’s Selected Seeds, “Flavor is crisp and mild.  Known as “verdolaga” in Latin America.”

Escarole, Summer Spinach, some Summer Squash and Summer Savory.  The dramatic changes we have been experiencing in the weather have essentially stopped the Summer Squash in its tracks.  Plants respond to the weather with more or less growth depending on the stress level.

Summer Savory is also known as Annual Thyme.  The flavor and aroma are like Thyme and will make a wonderful salad dressing.

Market Place Orders will be delivered with the Vegetable Shares.  This is also the last chance to add a Fruit Share.  Please do so this weekend if you would like to add one to your subscription.

Enjoy the Vegetables
Deborah
For everyone at Stoneledge Farm