Tag: swiss chard

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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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JUDI’S RECIPES – WEEK 5 – JULY 6, 2021

JULY 6, 2021

Hi Everyone,

Another heatwave headed our way. I confess I am not comfortable in The Baked Apple.

Perhaps a nice cool summer meal would be enjoyable. I have just the ticket: a wonderful Swiss chard dip! It will make you forget hummus, for a little while anyway. And there’s no reason to turn the oven on!

SWISS CHARD DIP

2 bunches Swiss chard (about 1½ lb.)

⅔ cup extra-virgin olive oil, divided, plus more for serving

5 garlic cloves, finely chopped

½ cup tahini

⅓ cup fresh lemon juice

Kosher salt
Pita or flatbread and lemon wedges (for serving)

  1. Remove the ribs and stems from the Swiss chard leaves and finely chop. Tear the leaves into small pieces. Reserve the leaves and the twigs separately.

     

    2. Heat ⅓ cup of the oil in a large pot over medium-low heat. Cook the ribs and stems from the chard, stirring frequently and adding a splash of water if the veggies start to brown. Saute until the stems are tender, 5–7 minutes.

    3. Add the garlic and cook, stirring, until it is fragrant, about 1 minute. Add the reserved chard leaves by the handful, letting them wilt before adding more. Cook, tossing, until all the leaves are wilted and tender, 10–12 minutes. Let the mixture cool. Squeeze the excess liquid from the mixture into a measuring cup. You should have about a half cup of liquid.

4. Place the mixture and a tablespoon of the cooking liquid in a food processor or blender and add tahini, lemon juice, and ⅓ cup of the oil. Season with salt, and process. Add more cooking liquid if needed, until the dip is creamy and only speckles of chard are visible. This could take up to 5 minutes. Season with more salt to taste.

5. Transfer the dip to a serving bowl and drizzle with more oil. Serve with bread and lemon wedges.

HELPFUL HINT: This dip can be made up to 3 days ahead. Cover and refrigerate until serving time.

 

I hope you enjoy this dish and all the vegetables in your share.

Have a delicious week!

Best,

Judi

 

 

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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 #3 — Note from the Farmer

Dear CSA Member,

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

Mint: Makes a lovely tea, summertime drink, or add to a summer dish. Easy Fresh Mint Tea Recipe, Mint Recipes

Swiss Chard: Surprisingly Swiss Chard is in the Beet family. Swiss Chard can be eaten raw or cooked. (similar to how you would prepare spinach)
Chickpea and Green Patties, Skillet Mushrooms and Chard

Red Mustard: Mustard Greens can be added to a salad, stir fry or, a garnish on a prepared meal. Mustard Greens With Chick Peas and Curry

Napa Cabbage: Great to make a quick Kimchi, Slaw, Stir Fry, Spring Rolls or even stuffed!
Cole Slaw Teriyaki Fried Beef Wraps Sweet and Sour Cabbage

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

LIKE us at https://www.facebook.com/StoneledgeFarm

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Week #8 — What’s in the Bag

Here’s what’s in the bag for a full share — note it’s our first week of tomatoes! Half share amounts will be posted at the site. (Don’t forget to bring your own bags; and if you have any extra supermarket bags at home, please bring them to the site. We always need them.)

Lilac peppers-3
Bright Lights Swiss chard-1 bunch
Cinnamon basil-1 bunch
Slicer tomatoes-2
Walla Walla onions-2
Summer squash-4
Green Slicer cucumbers-2
Black Bell eggplant-1
Pony Express tomatoes-2

Mushroom Share-Shiitake

Fruit Share-1 basket each apricots and blueberries

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What’s in the Bag — Week 6

Full Vegetable Share
Bright Lights Swiss chard – 1 bunch
Summer Squash – 2 pieces
Marketmore Green Cucumbers – 2
Eggplant – 2
Scallions – 1 bunch
Caraflex Cabbage – 1 head
Currants -1 basket. Currants are a fruit that we grow on the farm. Slightly tart. You can add them to cooked dishes or make a sauce by cooking them with some water and sugar. I use currant sauce with poultry as you would cranberry sauce.
Dill – 1 bunch. You can’t have all these cucumbers and not have dill.
Boothby Blonde/Poona Kheera cucumbers – 4

Half Vegetable Share
Even gets cabbage

Mushroom Share
Portobello

Fruit Share
1 box each of local no-spray blueberries and local sweet cherries.

 

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What’s in the Bag — Week 7

Dear CSA Member

The huge storm that rolled through the metropolitan area last week completely missed the farm. We were waiting for rain but all that arrived was more heat and humidity. Friday, without warning, it rained. Finally. A good soaking rain that everyone welcomed. The air has cooled and the temperature is almost 40 degrees cooler than just two days ago. It may seem that farmers are always talking about the weather, but it is what fills our thoughts, our plans and our days.

Slowly the summer vegetables are ripening. A week of Early Jersey Wakefield Cabbage and also Scallions. The Lemon Basil is fragrant and the Chiogga Beets sweet with such amazing rings. The Chiogga Beets are an Italian heirloom beet. They have concentric rings of pink and white and are a beauty. The greens are delicious as well.

If you have had your fill of Beet Greens and Bright Lights Swiss Chard, clean, steam and put them in a plastic freezer bag. Pop it in your freezer and it will be an amazing treat during the winter months when the last greens are long gone.

Enjoy the vegetables
Deborah
for everyone at Stoneledge Farm