Posted (Lori) in News
Week #18
Dear CSA Member
Rain by the bucketful this past week.  There was a deficit of rain in the overall rainfall this year to date going into the week and now a surplus.  Over 7 inches of rain.   The rain gauge records up to 6 inches and the water was pouring over the edges at 6 inches so we do not know exactly how much rain we did receive.  The ground was so dry from months of no rain that the water quickly was soaked into the parched soil.  Very cool weather after the rain and the fall greens are looking wonderful.
Giant Boc Choi, Deadon Cabbage, Butternut Winter Squash, Potatoes and Onions.  Heavy fall vegetables that will fill your CSA shares.  Try fresh cabbage sliced thinly on your lunch time sandwich in place of lettuce.  Butternut Winter Squash can be used in any recipe calling for Winter Squash or Pumpkin with an even richer flavor.  Potatoes are probably filling your vegetable drawer in your refrigerator and will keep into the winter if you do not use them up each week.  Try a pinch of freshly ground Nutmeg in your mashed potatoes or Potato Gratin.
The chipmunks are frantic running from Oak tree to Oak tree picking up the acorns that have fallen, storing them away for winter. We are fortunate that we have warm kitchens and full refrigerators going into the cold winter months.
Enjoy the harvest.
Deborah for everyone at Stoneledge Farm
Potatoes-2 pounds
White Onions-2
Cherriette Radish-1 bunch  The greens are so nice and can also be used.  They have a tangy flavor.
Cauliflower-1 head
Butternut Winter Squash-1
Boc Choi-1 head
Deadon Cabbage-1 head  A savoy leaved, light green cabbage.
Hot Peppers-take if you like up to 4  This is the last week for hot peppers.
Fruit Shares
I bag with Emipre Apples, Gala Apples, Anjou Pears
all grown by Fix Brothers Orchard
Mushroom Share
White Button
grown by Bulich Mushroom Company

Stoneledge Farm LLC
359 Ross Ruland Road
South Cairo, NY  12482

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

Posted (Lori) in News


Winter is coming—just six more weeks of deliveries after this one. But a little preparation will allow you to enjoy your vegetables well into 2016.

WINTER SQUASH: Butternut squash does not do well in temperatures under 50 degrees; so it’s best not to keep it in the refrigerator. This works well for me—I don’t have room in my refrigerator and I like the way it looks on the counter or windowsill. As long as the room does not too warm, it can last up to two months or more. Don’t let is sit near ripening apples or pears—they emit a gas that damages winter squash. If you don’t think you’ll be using your squash for a longer time, bake it, cut it into chunks, and store in the freezer in ziplock bags.

POTATOES: I find that potatoes will last for several weeks or even a few months if they are not subjected to warm places. I keep them in a plastic bag, punched with several holes, and near an open window—but not in the refrigerator. Check them every few days and if they show even the slightest softness, use them or throw them away. There are very few things that smell as awful as a potato that has gone to mush—and once one goes bad, it takes the rest of them with it.

CARROTS: Carrots last only a few weeks in the refrigerator, but they freeze well. Peel, slice or dice (or grate), boil them for a few minutes, cool, and pack into ziplock bags. When thawed, they can be used in any recipe calling for cooked carrots. Or—make a Carrot Cake from Recipes from America’s Small Farms (p. 206) and freeze slices of that.

KALE, COLLARDS, AND OTHER GREENS: Greens are among the easiest vegetables to store for winter. Wash and chop them roughly, then blanch in boiling water for about 30 seconds. Drain in a colander until almost dry—you can leave a bit of moisture, but water will turn to ice when you freeze. Pack in ziplock bags and squeeze out all the air before you put them in the freezer. I pound the bags until they are so thin that they take up very little space in the freezer.

BEETS: Fresh beets will last in the refrigerator for up to a month before they start to get moldy—sometimes longer if you’re not fussy. But you can also freeze them—roast, peel, slice and store in ziplock bags. Another way to preserve beets is by picking them. Pickled beets will last for several weeks in the refrigerator in a tightly closed jar—or they can be canned by following instructions on the Ball Canning Jar or USDA websites. Here’s one recipe for pickled beets from Allrecipes.com:

5 pounds fresh small beets, stems removed

1 cup white sugar

1.5 teaspoon pickling salt

2 cups white vinegar

1/8 cup whole cloves

1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.

2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.

3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.

4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

One other idea: Make a batch of beet burgers (Recipes from America’s Small Farms, p. 195). They can be frozen before or after baking.

CAULIFLOWER AND BROCCOLI: Both of these can be frozen—cook briefly, squeeze out the water, and pack in ziplocks. Both can also be pureed before freezing—they take up less space in the freezer that way and can be used in soups.

CABBAGE: An uncut cabbage will last for months in the refrigerator. If the top leaves go brown, just peel them off. Most years, my last non-frozen or canned CSA foods is a cabbage dish that I eat sometime in February.


I’ve seen several recipes that use cauliflower as “mock mashed potatoes”—cooking it until it loses its crunch and texture and then mashing it. I find it offensive to both the cauliflower and the potato—cauliflower has its own advantages, but it’s not a potato.

It’s not easy to face down a cauliflower. It usually doesn’t break apart as easily as a head of broccoli and needs a sharp knife to cut it into bite-sized pieces, The core and leaves have to be cut away and composted, though the stems are just as good as the flowers.

Cauliflower can be boiled or steamed to soften it—but my choice is raw, cooked lightly, or roasted.

Raw, it does well in a marinade, as below, or as a crudite with any dip or dunk. If you’re not a fan of very crunchy vegetables, cook it briefly before marinating, as in the salad below. There are also instructions for roasting below. Cauliflower is also great in a gratin, often mixed with broccoli. See general gratin instructions in Recipes from America’s Small Farms, p. 25. And there’s a more complicated Cauliflower Cheese Pie on p. 74.


This recipe appeared in the NYT (David Tanis) late last fall and it became one of my favorites instantly. It uses only one pan (plus whatever you cook the chickpeas in) and is a full meal, especially if you add rice and raita. I have not included the raita recipe because it was not especially great and took a lot of work—raita is easy, just add diced vegetables (radish is perfect, cucumber is good too) to yogurt. They suggest apple, which was just ok. Add curry powder, cayenne, diced hot pepper, or hot sauce. Mix the whole thing up, allow to sit in the refrigerator and bit and serve cold.

The first time I made this recipe, I followed it exactly, using the spice seeds and individual ground spices. I found the spice was too weak overall; now I just use pre-mixed curry powder. I start with a tablespoon and keep adding until it tastes right. I also add chopped greens to the stew, at the same time as the chickpeas—and sometimes string beans as well..

3 tablespoons untoasted sesame oil or vegetable oil

½ teaspoon cumin seeds

½ teaspoon coriander seeds

½ teaspoon turmeric

¼ teaspoon cayenne

1 2-inch piece of ginger, grated

6 small garlic cloves, minced

4 small hot red Asian chiles or Mexican chiles de árbol

1 large onion, diced, about 2 cups

Salt and pepper

2 tablespoons tomato paste

2 cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes

1 cup parsnips, hard center core removed, in 1-inch slices or chunks

½ pound tiny potatoes, such as fingerlings, halved

2 cups small florets of cauliflower

1 cup cooked chickpeas, preferably home-cooked and the liquid reserved

Cilantro sprigs, for garnish

Steamed basmati rice (optional)

Apple raita (optional),


1. Put oil in a wide, heavy pot over medium-high heat. When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute. Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.

2. Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15 minutes.

3. Add cauliflower and chickpeas and stir gently to combine. Cover and continue cooking 5 to 8 minutes more, until cauliflower is tender. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Garnish with cilantro sprigs. Serve with steamed basmati rice and apple raita, if desired.


From Martha Stewart Living

1 large head cauliflower (about 2 pounds), cut into small florets

1/4 cup white-wine vinegar

1/4 cup finely chopped red onion

1 teaspoon Dijon mustard

1/2 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

2 tablespoons brine-packed capers, drained and rinsed

2 tablespoons chopped fresh parsley

Bring a medium pot of salted water to a boil. Blanch cauliflower until just tender, about 2 minutes; work in batches if your pot is not big enough. Drain; transfer to a bowl.

Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.

Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

Roasted Cauliflower with Almonds and Kalamata Olives

5-6 cups of cauliflower florets

2 tbs olive oil

2 cloves garlic, minced

1 tbs lemon juice; and 1 tbs zest from an organic lemon

Salt and pepper to taste

¼ cup crumbled goat or feta cheese (if desired)

¼ cup blanched or slivered almonds, toasted

¼ cup sliced kalamata (or other) olives

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the cheese. Add the almonds and olives and toss until combined. Serve warm or at room temperature.

Roasted Cabbage & Cauliflower Salad With Peanut Dressing

1 head cauliflower, cut into small florets

1 head of cabbage,thinly sliced

1/4 cup olive oil

1 tsp salt

1 tsp black pepper

1 (15oz) can chickpeas – or 2 cups of homemade beans, warmed

1/4 cup green onions or chives, sliced (optional)

Peanut Sauce

1/3 cup creamy peanut butter

2 Tbsp brown rice vinegar

1 clove garlic, chopped

1/4 tsp salt

1/4 tsp red pepper flakes

1/3 cup cup hot water

1. Preheat over to 400 degrees.

2. Place cauliflower and cabbage onto a baking dish. Drizzle with olive oil, salt and pepper. Mix well and roast for 30 minutes or until cabbage and cauliflower are browned.

3. Meanwhile, mix together peanut sauce and set aside. You can add more water to thin the dressing if needed.

4. Once cauliflower and cabbage are done, let cool for a few minutes then mix cauliflower, cabbage and chickpeas together. Add more salt and pepper as needed.

5. Serve over grain of choice or greens and drizzle with peanut sauce. Garnish with green onion or chives if using.


Savoy cabbage can be used in any recipe that calls for cabbage. It’s leaves are softer and sweeter than standard cabbages, making it perfect for salads. And it doesn’t give off that sulfur-smell when cooked. I hate cooking with regulat cabbage because that smell permeates every corner of my apartment—but I do cook Savoy.

Roasted Savoy Cabbage Recipe


1 head Savoy cabbage

olive oil for cooking

fine sea salt

freshly ground black pepper

lemon juice

Preheat the oven to 400°F and grease a rimmed baking sheet.

Cut the cabbage into quarters vertically and carve out the core (save it for another recipe). Cut each quarter in two lengthwise, and slice crosswise thinly.

Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.

Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places.

Sprinkle with black pepper, dress with a touch of lemon juice, and serve.

Creamy Savoy Cabbage with Carrots

Nick Nairn bbcgoodfood.com

1 large Savoy cabbage

4 large carrots

4 tablespoons butter

4 tbsp heavy cream

pinch nutmeg

Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.

Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.


Stephanie gave us this recipe a few weeks ago; it seems perfect for Savoy, so I’m repeating it.

2-1/2-lb cabbage

2 Tb butter

1 Tb oil

Salt and freshly ground pepper

3 eggs

1/2 c. heavy cream

1/2 c. grated Swiss cheese

1 Tb crushed caraway seeds (optional)

Wash, dry, and quarter the cabbage. Shred it into 1/4-inch pieces.  Melt the butter and oil in a large pan; add the cabbage. Stir until coated with butter, then cook, covered, over low heat for 8-10 minutes until wilted.  Remove the cover and cook for 2-3 minutes over high heat, stirring to evaporate moisture.  Beat eggs and mix with cabbage, cream, cheese, and caraway (if you like).  Put in a buttered loaf pan and bake in a preheated 375-degree oven for 40-45 minutes.  Let stand for 10-15 minutes before slicing.  Serve either hot or cold.  (makes a 1-1/2 qt. loaf).

-Make with leftover cabbage. Saute sliced cooked cabbage in butter and oil to evaporate moisture, about 5 minutes.  Then proceed with the recipe.

-Add pieces of ham or sausage.

-Season with herbs or spices.


Carolyn sent a Just Food newsletter that’s packed with info, tips, and recipes for Bok Choy; I see no need to try to improve on it–it’s a great source of info:


Posted (Lori) in News
Week #17
Dear CSA Member
Butternut Winter Squash was picked a month ago and has been curing in the heat of the greenhouses to develop the deep orange color and sweet, dense flavor.  The variety is a smaller Butternut that is a bit easier to handle and has exceptional flavor.  Winter Squash differs from Summer Squash in that the squash is mature with a hardened skin.  You can use Butternut in any recipe calling for Winter Squash or Pumpkin.  All the same family and you will find that the Butternut has a better texture and flavor than most pumpkins.
Lacinato Kale or Tuscano Kale or Dinosaur Kale.  All the same kale with many different names.  Lacinato Kale is a long, thin leaved kale with a slightly blueish tint to the leaves.  A favorite for use fresh in Kale Salad.
The weeks are slipping by and you may like to stock up on honey and maple going into the winter.  Both will keep and be a treat during the cold before we start our CSA deliveries once again next June.  The Marketplace stock does start to run low toward the end of the season so please place your orders early to make sure you receive the products you would like.  This week there are Cortland Apples available through the Bulk Fruit section of the Marketplace.  If you like to make applesauce to can or freeze, Cortland Apples make a beautiful pink apple sauce when cooked with the skin on.
Enjoy this beautiful fall and the bountiful harvest.
Deborah for everyone at Stoneledge Farm
Potatoes-2 pounds
Purple Carrots-1 pound  Do not skin these carrots.  The purple is only skin deep.
Lacinato Kale-1 bunch
Red Onions-2
Cherriette Radish-1 bunch
Ancho Peppers-4  Ancho’s are a mildly hot chili pepper.  Famous Chile Rellenos.  You can find a step by step recipe http://mexicanfood.about.com/od/techniques/ht/chilerelleno.htm
Broccoli-1 head
Butternut Winter Squash-1
Hot Peppers-4  Very hot so use caution!
Fruit Share
1 box Concord Grapes-they do have seeds.  Great recipes on the farm website, Farm tab,  Recipes, Pears and other Fall Fruit section.  Grown by Ray Tousey.
1 bag Bartlett Pears and Cortland Apples-Grown by Fix Brothers Orchard
Mushroom Share
Shiitake-Grown by Bulich Mushroom Company

Stoneledge Farm LLC
359 Ross Ruland Road
South Cairo, NY  12482

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

Posted (Lori) in News


When I joined CSA nineteen years ago, I had never tasted kale. When I did taste it, I didn’t like it—it was bitter, tough, and overpowered any ingredients I cooked with it. And it seemed that other members had the same reaction—there were piles of kale left every time we got it. Of course a few members loved it—but it took about ten years for kale to reach the favorite status it now holds, not only in our CSA but all over the USA. Kale is now grabbed and savored by most of us.

Which is a good thing, because it’s one of the most nutritious and versatile vegetables around. According to Wikipedia:

Kale is very high in beta carotene, vitamin K, and vitamin C, and is rich in calcium. Kale is a source of two carotenoids (beta-carotene is also a carotenoid), lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.

Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying does not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.

Since I joined the legions of kale devotees, I have found dozens of ways to use it that minimize its toughness and bitterness; it’s now one of my staples, something I eat almost every week. Deb Kavakos has told me that the kale crops—they grow several kinds—are doing well and we’ll get kale several more times this season. So, in celebration of National Kale Day (which occurs on the first Wednesday of every October, but we’re jumping the gun) here are some super ways to use kale.


I’ve heard talk of massaging kale but I didn’t know how to do it until recently. I had tried to get personal with each leaf; it was taking forever and the few seconds I worked on each leaf didn’t make much difference. Then I found a youtube video (below) that showed me how to do it—chop up a big bowl of kale, then stick your hands in it and work the whole bowl at once; after about two or three minutes, the kale gives up and turns into something softer and silkier; raw kale becomes delicious and a great base for salads. The technique illustrated in the video below uses salt, which makes the process easier—but it can be done without the salt. I’ll bring materials to the site so that you can practice with and without salt.




from Jennifer Adler M.S., C.N. Jennifer likes to make a bunch of this salad at once to ensure that she have dark leafy greens ready when busy days are ahead. It tastes better as the days go by.

1 large bunch kale

1 teaspoon sea salt

1/3 cup sunflower seeds, toasted (I substituted pecans)

1/4 cup diced red onion

1/3 cup currants (I omitted)

3/4 cup diced apple, (½ apple)

1/4 cup olive oil

2 tablespoons unfiltered apple cider vinegar (I substituted balsamic)

1/3 cup gorgonzola cheese, crumbled (I substituted feta)

Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed.  By large, I mean 16-20 leaves that are at least 12″ long.

De-stem kale by pulling leaf away from the stem.  Wash  leaves.  Spin or pat dry.

Stack leaves, rollup and cut into thin ribbons (chiffonade).

Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3.

To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.

Put kale in a fresh bowl and discard any leftover liquid. Stir onion, currants, apple and toasted seeds into kale.

Dress with oil and vinegar and toss.  Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese.


1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced

1 lemon, juiced

1/4 cup extra-virgin olive oil, plus extra for drizzling

Kosher salt

2 teaspoons honey

Freshly ground black pepper

1 mango, diced small (about 1 cup)

Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Recipe courtesy of Aarti Sequeira, 2010



Here’s another recipe that I tried unsuccessfully many times; I was trying to do it quickly in a very hot oven, but it turned into a pile of ashes. But I followed the instructions in this Melissa Clark video (I can’t stand her voice, but her instructions are very clear)—chop into bite-sized, toss with a very little bit of olive oil, and bake slowly in a 300 degree oven for 15-20 minutes; worked like a charm. The trick is drying the kale completely.

Here’s the video



To be honest—when I first heard the term “kale smoothie,” I got a little queasy. It sounded like a punishment or a treatment—like cod liver oil or barium enemas. But these are really good—just sweet enough, spicy and tasty and filling enough to serve as a complete breakfast.

2 cups of chopped kale

1 cup of plain or vanilla yogurt

½ avocado

1 teaspoon honey, more or less to taste

1 teaspoon grated ginger, more or less to taste

½ teaspoon hot pepper, more or less to taste

½ large mango, chopped

Put everything into a blender and whirl until it’s smooth. Adjust seasonings. Serve cold.


This is the first kale recipe I tried that I really liked. This version is from Epicurious. I sometimes add a tablespoon of grated parmesan cheese at the end. You can use water instead of stock, but the stock adds flavor; I use the richest stock I have.

12 1/2-inch-thick Italian bread slices (each slice about 2×3 inches)

8 tablespoons olive oil

5 large garlic cloves, 1 halved and 4 minced

1/2 teaspoon dried crushed red pepper

1 pound kale, thick ribs and stems cut away, leaves sliced

3 1/2 cups canned chicken or vegetable stock

Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.

Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes.

Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.


Serves 1 generously or 2 modestly

From http://www.thekitchn.com

1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped

1 garlic clove, minced

1/2 teaspoon kosher salt

2 cups vegetable stock, chicken stock, or water

1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan

1 teaspoon lemon juice or cider vinegar

1 to 2 large eggs, depending on your appetite

Salt and pepper

Grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve

Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer.

While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes.

Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.

Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired.

To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup.

Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.

Recipe Notes

If you have extra time, enrich your soup by sautéing some chopped onions, celery, or carrots before adding the potato and broth, or by adding cooked bacon or sausage. You can also flavor your soup with a few sprigs of fresh oregano or thyme.

Serving More Than One: This soup can, of course, be multiplied to serve several people. If poaching more than three eggs, I recommend poaching them in a separate pot before adding them to individual bowls.


From Chef Sam Hayward

Chef Sam Hayward usually tops these lush onion-sweetened greens with an excellent aged raw-milk cheese from Vermont called Tarentaise. He says Gruyère or any other Alpine-style cheese is a great substitute but if you want to try Tarentaise you can order it from thistlehillfarm.com.

One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups)

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 medium shallot, minced

1 small onion, thinly sliced

1 garlic clove, thinly sliced

1 1/2 pounds kale, large stems discarded, leaves chopped

1 teaspoon chopped thyme leaves

Salt and freshly ground pepper

1 1/4 cups shredded Tarentaise or Gruyè cheese (3 1/2 ounces)

Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.

In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.

Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.


The recipe can be made through Step 2. Store the croutons in an airtight container and the kale in the refrigerator overnight.



2 bunches Lacinato kale (1 1/2 to 2 pounds total)

1/2 cup olive oil, divided

6 garlic cloves, finely minced or grated on microplane

1 cup low-sodium chicken stock or water

2 tablespoons apple cider vinegar

2 medium yellow onions, thinly sliced (about 3 cups)

3/4 cup walnut halves, chopped

1/2 cup crumbled blue cheese

Kosher salt and freshly ground black pepper.

Wash kale and shake to remove excess water, leaving some water clinging to leaves. Strip leaves from stems and discard stems. Cut leaves crosswise into bite-sized pieces.

In large Dutch oven, heat 1/4 cup olive oil over medium-high heat until shimmering. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add stock and vinegar and raise heat to high. Begin adding kale by the handful, pausing to let it wilt as necessary, until all the kale is in the pot. Cover and reduce heat to medium-low. Cook, stirring occasionally, until kale is very tender, about 25 minutes.

Meanwhile, in medium skillet, heat remaining 1/4 cup olive oil over medium heat until shimmering. Add onions along with pinch salt and cook, stirring occasionally, until lightly browned and reduced to half their original volume, about 20 minutes. Add chopped walnuts and cook 5 minutes more.

Stir onions, walnuts and blue cheese into kale. Season to taste with salt and pepper. Serve hot.

Posted (Lori) in News
Dear CSA Member,
Warm and sunny.  A welcome week as September moves along.  The Farm Visit was such a wonderful gathering of CSA Members and families.  Thank you to everyone that made the trip to the farm.
Fall vegetables in abundance:  Potatoes, Shallots, Kale, Cabbage and Radish.  Shares start to feel heavier as the hearty crops of fall fill the shares.  The very last picking of Eggplant, Peppers and Tomatillos.  We try to harvest everything we can for your CSA shares.
There are bulk quantities of Gala, Macintosh and Fuji Apples available through the online CSA Marketplace.  Fall seems to go hand in hand with delicious Maple Syrup that is available in Grade A Regular and Grade B Dark.  The Grade B Dark Syrup is good for cooking or if you like a stronger flavored Maple Syrup.   Maple Syrup, Bulk produce, Honey, Coffee and Chocolate are all available for weekly order through the online Marketplace.  To order through the Marketplace log into your CSA Member Account from the farm website home page.
Enjoy this beautiful early fall weather and the harvest.
Deborah for everyone at Stoneledge Farm
Potatoes-2 pounds
Red Russian Kale-1 bunch
French Breakfast Radish-1 bunch
Broccoli-1 head
Tomatillos-1 pound
Cabbage-1 head
Habanero Hot Peppers-4  If you can’t use the hot peppers during the week, you can freeze them for use this winter.  Just put in a zip lock bag and freeze.  They are  really hot so use caution.
Fruit Share
A nice mix of apples
1 bag of Macintosh, Gala and Fuji Apples
all grown by Klein’s Kill Orchard
Mushroom Share
grown by Bulich Mushroom Company

Stoneledge Farm LLC
359 Ross Ruland Road
South Cairo, NY  12482

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