Posted (Lori) in News
WEEK #13
Dear CSA Member
Moving into fall and you will see the difference starting to show in your CSA shares.  There are still summer time vegetables: Tomatoes and Peppers with new fall crops of Kale, Broccoli and Leeks.  Each week the farm moves slowly with the seasons.
September 12 is the annual Fall Farm Festival from 11:30-3.  If you are using GPS please use 145 Garcia Lane, Leeds, NY 12451.  There are also directions on the farm website, “Contact Us” tab.  Use the Physical Address  Come and meet your farmers, walk the fields where your vegetables are grown.  At 12 we will gather for lunch.  The farm will provide pulled pork with rolls and also a vegetarian stew, roast corn, portobello mushrooms, fresh fruit and coffee.  We ask members to bring a dish to share to help round out the lunch offerings and their own place setting.
There will be wagon rides, walks around the farm, pick a bouquet of flowers and help dig carrots to take home.   If you would like to take flowers home, please bring your own scissors and something that will keep the flowers until you get home.  Wet paper towels or newspapers in a plastic bag will usually do the trick.  No pets, please.
If you are traveling from NYC you might be interested in the bus that Chelsea CSA is sponsoring:
Bus Info:
The Chelsea CSA is chartering a bus from NYC to the farm and back for the Fall Farm Festival on Saturday 9/12. Bus tickets are $5 per person and will help defray the cost of the bus rental.
Tickets can be purchased here:
Transportation will leave from the Hudson Guild Elliott Center (441 West 26 St) at 8:30 am SHARP! Please arrive NO LATER THAN 8:15 am, or you will miss the bus. We will begin boarding at 8 am in front of the Center. Plan to arrive back in the city around 6 pm. Kids are welcome. Tickets are first-come first-served and are non-refundable.
Questions about the trip should be directed at Day of contact is Laura,  908-866-1272.
Other local farms and businesses that will be attending:
Heather Ridge Farm will have pastured meat and poultry for sale along with fiber items, socks from their own flock of Dorset & Icelandic sheep and llama wool, beeswax candles . All meat is frozen, please bring a cooler if you would like to purchase meat or poultry. To view all of their products go to their website.  If you are interested in placing a larger meat order, please contact Heather Ridge at  Eat local.  Stock up on meat and poultry by ordering from Heather Ridge Farm and pick up your order at the farm visit.
Banana Moon Bakery with their delicious baked treats will have cookies and pie for sale.
Our local  Beekeeper James McManus will have the observation hive and also honey for sale.
Stoneledge Farm Marketplace items will be available as well during the Farm Visit.
Hope to see you at the Fall Farm Festival.
Deborah for everyone at Stoneledge Farm
This is a Coffee Share delivery week
Sunkist Heirloom Yellow Tomatoes-3
White Russian Kale-1 bunch
Dill- 1 bunch
Leeks-1 bunch
Cabbage-1 head
White Potatoes-2 pounds
Sweet Peppers-4
Broccoli-2 heads
Red Tomatoes-an updated list will be sent tomorrow after harvest
Fruit Share
1 bag
Bartlett Pears
1 bag
Donut Peaches
both grown by Fix Brothers Orchard
Mushroom Share
grown by Bulich Mushroom Company

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

LIKE us at

Posted (Lori) in News



Serves 1

Crispy cabbage isn’t completely dissimilar to the web darling, crispy kale, but it’s more of a side dish than a potato chip replacement. When you remove the core and cut it into small pieces, there’s a greater crispy, nearly burnt portion to green ratio. With each satisfying bite, you get some crunchy parts, some buttery soft, and a little hit of salt.

Be warned, these bites of cabbage shrink by a good margin. If you’re serving two, make a double batch. Put the second batch on its own baking sheet, so that it has plenty of room to spread out. If it’s piled together or there’s too much on a sheet, it means that it will steam instead of roast. Roasting time can vary depending on your oven and how close the baking sheet is to the heat source.

2 heaping cups raw cabbage, chopped small

1 tsp extra virgin olive oil

Salt, to taste

Preheat oven to 400 degrees. Toss cabbage with extra virgin olive oil and spread evenly on a parchment paper covered baking sheet. Roast for 20 minutes, stopping once to toss. Top cabbage with a sprinkling of salt and serve.


From Gabriella:  ”I thought I’d submit a recipe that I made twice this past week, and will be delicious with any tomatoes that continue to come in!”

-Make or buy your favorite pie or tart crust.

-Roll out into an oval and place on parchment paper on a baking sheet.

-Spread a generous layer of dijon mustard on the crust, leaving a 2-inch border to be folded over the filling.

-Layer tomatoes generously on top.

-Drizzle honey on top of the tomatoes (This is optional but is very delicious).

-Top with your favorite cheese! Goat cheese is classic, but cheddar is also wonderful.

-Fold the edges of the crust in over the tomatoes.

-Bake at 425 until cheese is slightly brown (Approximately 20 minutes).

-Top with whatever herbs come with the CSA this week!

I thought I’d submit a recipe that I made twice this past week, and will be delicious with any tomatoes that continue to come in!
French Tomato Tart
-Make or buy your favorite pie or tart crust.
-Roll out into an oval and place on parchment paper on a baking sheet.
-Spread a generous layer of dijon mustard on the crust, leaving a 2-inch border to be folded over the filling.
-Layer tomatoes generously on top.
-Drizzle honey on top of the tomatoes (This is optional but is very delicious).
-Top with your favorite cheese! Goat cheese is classic, but cheddar is also wonderful.
-Fold the edges of the crust in over the tomatoes.
-Bake at 425 until cheese is slightly brown (Approximately 20 minutes).
-Top with whatever herbs come with the CSA this week!


With so many tomatoes, we need some simple ways to use them. Melissa Clark did a piece on tomato sandwiches, perfect during a heat wave.

I usually make simpler sandwiches; Bread, spread, tomatoes, salt and pepper; sometimes lettuce. Some of the spreads I use:

AIOLI (from

2 medium garlic cloves

1 teaspoon Dijon mustard

1 large egg

1/2 cup extra-virgin olive oil, 1/2 cup grapeseed or vegetable oil—you can use your own blend

2 teaspoons freshly squeezed lemon juice

Kosher salt

Makes: 1 1/4 cups

1?Place the garlic, mustard, and egg in the bowl of a food processor fitted with a blade attachment.?Process until evenly combined, about 10 seconds.

2?With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using. Refrigerate in a container with a tightfitting lid for up to 3 days.


¼ cup sour cream

2 tbs mayonnaise

1 tsp. lemon juice

2 cloves garlic, crushed

2 tbs bleu cheese, crumbled

Salt and pepper to taste

Mix all the ingredients until smooth; adjust seasonings. Allow flavors to blend in the refrigerator for several hours before using


½ cup of roasted peppers

2 tbs mayonnaise

Salt and pepper to taste

Thyme, parsley, dill, basil or whatever herbs you have

Put all the ingredients in a blender and pulse two or three times; don’t overblend or it will become too watery. If it does become watery, put it in a sieve and allow it to drain over a bowl until it’s back to desired thickness. Use the drained liquid in salad dressings.




serves 2 to 4 as a side dish

1 tablespoon olive oil

1 large bunch of kale, stripped of stems, washed and drained in a colander


4 tablespoons tahini

2 tablespoons fresh lemon juice

Choose a wide pan with sides, or a wok; either way, having a lid that fits is important. Film the bottom with the olive oil and set over medium heat. Add the kale and a few pinches of salt. Toss lightly with tongs so the kale is evenly coated with oil, then lower the heat and set the lid firmly on top of the pan.

Meanwhile, mix the tahini and lemon juice in a small bowl or coffee cup. The tahini may stiffen up a bit, which isn’t a problem. After about 5 minutes, check the kale and give it another toss. It should be wilted and there should be enough liquid in the pan to keep things moist and steaming. Add a little water if it seems too dry.

Cover and cook another few minutes or until the kale is almost black in color and has a nice, chewy texture. Turn off the flame and add about half of the tahini sauce. Toss. Add more sauce if need, up to the entire amount, to coat the kale.

Taste for salt. Serve hot


2 tablespoons olive oil

1 chopped onion

2 cloves garlic, sliced (or chopped garlicscape)

1/4 teaspoon red pepper flakes

Salt and freshly ground black pepper

2 cups kale, washed, stems trimmed and chopped

2 cups of cooked beans (canned or cooked dry beans)—cannellini, pinto, kidney, or others

1 tablespoon chopped summer savory or other herbs to taste

3/4 cup chicken or vegetable stock

Heat olive oil over medium heat in a large Dutch oven.

Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans, summer savory, and the chicken stock.

Cover and let cook for 10 minutes.


Braise kale as above, but leave out the beans.

Brush a slice of bread with olive oil and rub with a clove of garlic. Toast the bread. Spread the kale on the bread, sprinkle with parmesan cheese and broil for a minute or less, until the cheese is browned.


3 large russet potatoes, peeled and quartered

2 tablespoons butter at room temperature

4 ounces kale, trimmed and chopped

1 leek, light parts only, rinsed and chopped

1 bunch green onions, chopped, white and green parts separated

2 tablespoons butter at room temperature

salt and ground black pepper to taste

1/4 cup heavy whipping cream

2 tablespoons butter, for serving

1/4 cup green onions to garnish

Boil potatoes in a large pot of salted water until tender, about 20 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.

Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.

Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

Chef’s Note: You can substitute kale with other leafy greens such as Swiss chard or cabbage.


Here’s Lee’at’s favorite kale recipe:

My favorite kale salad is very simple: slice lacinato kale very thin, pour on some olive oil, then massage the kale for a minute until it is softer and shiny. Add lemon juice, salt, a little minced onion or shallot, and crumbled feta cheese.



6 medium tomatoes

1 tablespoon plus 2 teaspoons olive oil

4 ounces thinly sliced Bayonne ham (or prosciutto), cut into 1/2-inch squares

2 medium garlic cloves, finely minced

2 medium onion, halved and thinly sliced

2 tablespoons chopped parsley

1 tablespoon chopped thyme leaves

1 medium bay leaf

2 medium red bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 teaspoons piment d’Espelette (or paprika or cayenne pepper; or chopped hot peppers, with the seeds removed, to taste)

Bring a small pot of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place tomatoes in boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain tomatoes and immediately immerse them in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds and core and coarsely chop the remaining flesh. Set aside.

NOTE FROM LORI: I skip the step above because tomato skins don’t bother me; I just chop the tomatos roughly. Your choice)

Place a large frying pan over medium heat and add 1 tablespoon oil. Once oil shimmers, add Bayonne ham (or prosciutto) and cook, stirring occasionally, until golden brown, about 8 minutes. Remove to a plate with a slotted spoon and reserve.

Return pan to heat, add 2 teaspoons oil, and, once heated, add garlic and onion. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.

Stir in diced tomatoes, browned ham, and piment d’Espelette (or paprika or cayenne pepper) and season well with salt. Cook uncovered until mixture melds together and juices have slightly thickened. Serve hot.


PEPERONATA (from The Food Network Kitchen)

1/4 cup olive oil

2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

(again—the peppers in our share this week will work fine)

1 large onion, sliced into half-moons

4 garlic cloves, sliced thin

1 tablespoon dried oregano

1 tablespoon sugar

4-5 Roma or other plum tomatoes, seeded and diced

Salt and pepper to taste

1/2 cup fresh basil, leaves torn roughly

Lemon juice

1 Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.

2 Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.

3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.

4 Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.



1 teaspoon extra-virgin olive oil

Juice of 1/2 lime

1 small garlic clove, minced

Pinch of cayenne pepper

Coarse salt

1 firm, ripe avocado, halved and pitted

1/2 yellow bell pepper, ribs and seeds removed, diced

6 cherry tomatoes, halved

1 scallion, trimmed and thinly sliced

1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish


1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.

2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.

3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

Per serving: 424 calories, 34.63 g fat, 5 g saturated fat, 0 mg cholesterol, 31.25 g carbohydrates, 6.6 g protein, 16.36 g fiber


Salad Ingredients:

1/2 large or 1 small cabbage

1 yellow or orange or  red bell pepper (or 5-6 mini peppers)

1 small head of broccoli

1/2 cup chopped green onion

Dressing Ingredients:

Juice of 1 small lemon

3 tbsp sunflower oil (olive oil works too but sunflower is better)

1 tbsp mayo

1 tbsp sour cream

1 tsp sugar

1/2  tsp minced garlic

1/2 tsp salt

2 heaping tbsp dill (fresh or frozen)

2 heaping tbsp parsley (optional)

For the dressing: In a small bowl mix all the ingredients. Refrigerate dressing and start on the salad.

Wash your veggies. Using a mandoline or a knife, thinly slice 1 small cabbage and place in a large mixing bowl.

Chop 1 small head of broccoli into small peaces.

Cut bell pepper into small strips.

Dice half a bunch of green onions, about ½ cup. Add everything to the mixing bowl.

When ready to serve, pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing  .


© Todd Porter & Diane Cu

The textures of chopped cabbage and kale work wonderfully together in this quick salad, with chopped walnuts and red bell pepper providing even more crunch.

6 cups chopped green cabbage

3 cups loosely packed, de-stemmed and chopped kale

1/2 medium red bell pepper, sliced

1/2 cup chopped walnuts

4 ounces feta cheese, crumbled

2 tablespoons extra-virgin olive oil

Zest of 1 medium lemon

Juice of 1 medium lemon

1/2 teaspoon kosher or sea salt

Fresh cracked black pepper, to taste

In a large bowl, combine the cabbage, kale, bell peppers, walnuts and feta cheese.

In another bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper.

Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.

Posted (Lori) in News

We’re getting another cabbage today, and Deb says they’re very big. I haven’t used the last one yet and there’s room for only so many cabbages in my refrigerator. I’m going to try one of these recipes to preserve them.

If you’d rather store than preserve, here’s info on cabbage storage from (world’s healthiest foods)

Storing cabbage correctly is important to preserving its quality. Proper storage methods will help to slow down the respiration, or “breathing” of the cabbage. This is important because the faster the cabbage “breathes”, the quicker the cells metabolize and the cells’ metabolic processes begin to break down, and the sooner the vegetable begins to spoil. Therefore, to preserve its flavor, color, texture and nutrients, we need to slow the metabolic rate. Here’s how:

Refrigerate. Chilling the cabbage slows its rate of respiration. At 59°F (15°C), both red and green cabbage give off carbon dioxide at a rate of 32 milliliters per kilogram per hour. Chinese cabbage breathes at a much faster rate. The temperature of most home refrigerators, 41-46°F (5-8°C), is an appropriate temperature range for keeping cabbage chilled in order to preserve its quality. Keeping the cabbage cold will also help to retain its vitamin C content.

Keep it wrapped. Wrapping cabbage in plastic* and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces respiration and retards spoilage. Just as importantly, plastic wrap keeps external moisture out, preventing mold and rot, while helping the cabbage to maintain its internal (cellular) moisture—without which, the cabbage leaves lose their firmness and begin to wilt.

While plastic wrapping does help to preserve the quality of the cabbage, it does carry some concerns. Plastic residues from the wrapping have been found to migrate into food at refrigerator temperatures and even though the residues are in very, very small amounts, they still must undergo detoxification by the body. Additionally, plastic wrapping carries with it an environmental burden as is it non-biodegradable and in most parts of the country, non-recyclable.

Convenient alternatives to plastic wrapping include reusable, tightly-locking Tupperware-type plastic containers or Pyrex-type containers with rubber or plastic gaskets, both of which should be closely matched in size to the head of cabbage.

Handle with care. If you need to store a partial head of cabbage, cover it tightly with plastic wrap and refrigerate. Since the vitamin C content starts to quickly degrade once the cabbage has been cut, you should use the remainder within a couple of days. Also, handle cabbage carefully to prevent bruising. Any kind of cell damage degrades vitamin C content.

* Some plastic vegetable storage bags have tiny air holes, and do a better job of reducing surface moisture and air flow, and minimizing spoilage. Better still are the ones that absorb the carbon dioxide the cabbage expires, dramatically improving storage life. But plastic alone will not prevent loss of vitamins, which is why chilling is also necessary.



I was never a huge fan of sauerkraut until I started making my own. Being able to control how fermented or ‘funky’ your kraut gets makes a huge difference. This method is called dry brining and when you read through the method it’s hard to imagine it working. I know I always thought that when looking at kraut recipes. It wasn’t until I actually saw Sandor Katz make kraut that I ‘got it’.

Note from Lori: I too saw Sandor Katz make sauerkraut; Katz (and Claude Levi-Strauss) credit sauerkraut with allowing human civilization to flourish, at least in cold climates. Until humans invented fermentation processes, they couldn’t save enough nourishing food to last through winter. You’ll find info and more detail instructions about his sauerkraut revival here:

Makes 1 medium jar

1/2 head cabbage


1. Day 1. Cut cabbage in half lengthwise and trim the surfaces that were already cut. Remove outer leaves and discard. Finely slice the cabbage as well as you can. I use a knife because I like it rustic. But you could use a mandoline if you want really fine kraut.

2. Place sliced cabbage in a large bowl. Sprinkle with a few generous pinches of fine salt as you go. You want at least 0.5% salt. I just add and mix and taste as I go. When the cabbage tastes slightly salty but still really fresh I leave it at that. (See notes below for more detailed quantities).

3. Massage cabbage with your clean hands. Sandor recommends 10 minutes but I usually do it for a few minutes and then leave it to stand so the salt can work its magic. You want the moisture from the cabbage to come out.

4. Pack the cabbage into a clean glass or ceramic jar. Press down firmly as you go to really release the moisture and pack it as tightly as possible. I like to use the back of a spoon. You want enough liquid to just cover the cabbage. If it looks too dry add a little filtered or boiled and cooled water. But be sparing as water will dilute the final flavour.

5. Seal with the lid and leave on the kitchen bench.

6. Day 2. Open the jar to release any gas buildup. Push the cabbage down to re-submerge. Taste.

7. Day 3+. Repeat as per day 2 and taste again. If the cabbage tastes tangy enough for you, pop it in the fridge and start eating. If not leave it out of the fridge and continue to taste every day until you’re happy. Depending on the temperature and how funky you like your kraut it can take from 3 days to months.


Reprinted from The Korean Table: From Barbecue to Bibimbap by Taekyung Chung and Debra Samuels (Charles E. Tuttle Company, 2008). Copyright 2008 by Taekyung Chung and Debra Samuels.

FROM: The Splendid Kitchen

Cook’s Note: Have ready a clean pair of latex and rubber gloves. You’ll use them for mixing the kimchi.

A salt-water soak helps to soften the green cabbage leaves and in a matter of hours this kimchi goes from raw to crunch. It’s delicious with or without the chives, and goes great with a bowl of hot rice.


1 medium head green cabbage (1-1/2 pounds)

1 cup water

1 tablespoon fine-grain sea salt or kosher salt

1/2 bunch garlic chives or regular chives, cut into 1-1/2-inch lengths

5 tablespoons Kimchi Paste (recipe follows)

Two 1-gallon plastic zippered bags

Kimchi Paste:

Makes about 3 cups

1 cup Korean coarse red pepper flakes

1/2 cup water

4 tablespoons garlic paste

2 teaspoons peeled and minced fresh ginger

1 tablespoon fine-grain sea salt or kosher salt

2 tablespoons sugar

2 tablespoons oyster sauce

5 tablespoons fish sauce

Makes 6 tablespoons

1/4 cup Korean coarse red pepper flakes

2 tablespoons water

1 tablespoon garlic paste

1/2 teaspoon peeled and minced ginger

1 teaspoon fine-grain sea salt or kosher salt

2 teaspoons sugar

2 teaspoons oyster sauce

2 tablespoons fish sauce

1. Core the cabbage and cut into bite-size pieces.

2. In a large glass or stainless steel bowl add the water and salt. Add the cabbage to the water and salt mixture and soak for 2 hours. Drain the water from the cabbage.

3. Add the Kimchi Paste to the cabbage. Put on your gloves (see Cook’s Note above) and mix the Kimchi Paste into the cabbage. Add the chives and mix together.

4. Divide the cabbage into the two plastic bags, filling each bag only 3/4 full. Do not close the bag.

5. From the bottom of the bag, roll the cabbage forward, pressing the air out of the bag as your go. Once you reach the top and the air has been released, close the bag. Store the bags in the refrigerator for 1 day. Transfer the cabbage to an airtight container. This will keep in the refrigerator for 2 weeks.

Kimchi Paste

Making kimchi becomes an easy task with a jar of this on hand. In many cases, all you are doing is salting the vegetables, discarding liquid and mixing in a few spoonfuls of this paste.

Not just for making kimchi, this paste is also used in flavoring hot pots and soups. In Korea, an anchovy sauce is used as an ingredient to aid in the fermentation process. We use the more widely available Thai or Vietnamese fish sauce. We’ve provided two yields for this essential paste. For ease of preparation, we recommend making the larger batch.

Mix the ingredients together in a medium bowl with a rubber spatula until you have a smooth paste. Store this paste in an airtight container in the refrigerator. It will last for 2 months.


Inspired by the health salad at Zabar’s


My primary change to this from my last version, and from the versions I’ve had from delis, was the addition of celery seed. I added it on a whim, and we cannot get enough of the flavor. Just a little permeates the pickle mixture with a hint of celery, without actually using celery, which can get a little beige after pickling. This is a flexible recipe, however. You could add actual celery slices if you wish, red onion or a little red cabbage to create the ink pinky tangled look of the Russ and Daughter’s version (which has only a pinch of carrot and pepper strips in it, and no cucumber). The carrots, cucumbers and peppers I use here are modeled after the Zabar’s version.

Yield: 9 to 10 cups, which shrinks to 7 to 8 cups after pickling


1 1/2 cups white vinegar

1 1/2 cups water

1/3 cup granulated sugar

1/2 teaspoon celery seed

1 tablespoon plus 2 teaspoons kosher salt* plus more to taste


1 small head (2 pounds) green cabbage

1 red bell pepper

1 carrot (I used only 1/2 my very thick one)

1 kirby cucumber

Mix brine ingredients in the bottom of a medium bowl and set aside.

Prepare your vegetables: Trim and core cabbage and slice thinly with a knife, food processor slicing blade or adjustable-blade slicer. Place in a large bowl. Core, seed and thinly slice red pepper; peel and thinly slice or julienne carrot; thinly slice cucumber (I quartered mine first). Add vegetables to cabbage bowl.

By the time you’re done preparing your vegetables, the sugar and salt in the pickling mixture should have dissolved. If not, whisk a few times until they do. Taste and adjust if you’d like it a little saltier — I added 1 more teaspoon of kosher salt in the end.

Pour pickling brine over vegetables and cover bowl with a lid or plastic wrap. Refrigerate for 1 hour or up to 1 week. Salad becomes more pickled as it rests. Eat with everything.

* Not all salts are weighted equally: Read more here. I used Morton brand, which for 1 tablespoon plus 2 teaspoons clocks in at 24 grams. If using table or fine sea salt, use only 4 teaspoons.

Posted (Lori) in News
Week #12
Dear CSA Member
August and the hot weather continues as well as the Peppers, Tomatoes, Tomatillos and Eggplant.  New this week are Potatoes.  Freshly dug and just delicious.  There are new photos posted on the Farm News section of the farm website.  Take a look.
There are 25 pound boxes of tomatoes available through the CSA online Marketplace.  The tomatoes in the bulk boxes are smaller, red and good for freezing, sauce or just eating.  To place an order log into your member account from the farm website home page and then select Marketplace.  Your order will be delivered with the CSA shares.
Please mark your calendar for the upcoming Fall Farm Festival.
SEPTEMBER 12, 2015 11:30 AM -  3:00PM  145 GARCIA LANE LEEDS, NY  12451  Come and meet your farmers, walk the fields where your vegetables are grown or enjoy a wagon ride.  Please bring a dish to share and your own place setting.  Pork, Sweet Corn and Portobello Mushrooms from the grill, Vegetarian Chili, fresh Fruit, Coffee and Water will be available.
Pick a bouquet of flowers to take home.    Local agriculture products available for sale as well as   Stoneledge Farm Marketplace items.  We hope you will be able to make it.
The Chelsea CSA is sponsoring a bus again this year to the farm.  The price is very reasonable and everyone is invited.  If you are interested in riding the bus please send an e-mail to the farm at and we will send you the details.
I will need to send an updated list tomorrow with the exact amounts of tomatoes.
Enjoy the harvest.
Deborah for everyone at Stoneledge Farm.
Sunkist Tomatoes-2

Cocktail Cherry Tomatoes-1 basket
Tomatillos-1 pound
Bright Lights Swiss Chard-1 bunch
Bell Eggplant-1
Thai Basil-1
Potatoes-2 pounds
Sweet peppers-3
Hot Peppers-4
Sadona Onions-2
Red Tomatoes-6 These are small, round, red tomatoes.  Good for fresh eating and also good for cooking.
Fruit Share
1 large bag of Peaches

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

LIKE us at

Posted (Lori) in News

Two members sent recipes that make great use of our vegetables. Both sound delicious

Eggplant with Beef by Janice Moses

1 lb. of beef, cut into cubes

1 large eggplant, cut into cubes

2 carrots, chopped

1 onion, diced

3 cloves of garlic, minced

Olive oil to sauté garlic and onion

2 teaspoons brown sugar

½ teaspoon salt

Black pepper to taste

Season the beef with garlic, onion, salt and black pepper.

Heat olive oil in sauté pan.

Add brown sugar.

Wait until golden brown.

Then add meat.

Brown the meat, approx. 10 minutes.

Then add eggplant .

Add 1 ½ cup water and simmer on a low flame with pan covered.

Cook until meat is tender and eggplant dissolves into a nice paste.

May want to serve with rice.


1 cup lowfat plain yoghurt

2 dozen plain raisins

3 ice cubes

½ cucumber, peeled, seeded, chopped

1 pinch salt

1 pinch garlic powder

½-2/3 tablespoon fresh dill, chopped

Soak raisins in cold water, 5 minutes

Place yoghurt in medium mixing bowl. Add ice cubes, cucumber, salt, garlic powder. Drain raisins, add. Mix well, refrigerate until ice cubes melt. Add dill, mix and serve.

Serves 2-3.

Recipe can be doubled, etc. to reach desired portion size.

Will keep in refrigerator 24-36 hours. Remix before serving.


I got this recipe from a chef in Texas for a book I was working on. I thought it was a silly recipe when I first saw it—why add cream to perfectly good goat cheese? But the final product is astonishingly creamy and delicious. It’s what I make when I want to impress people but have no time to cook right before the meal. It requires 10 minutes of prep time the night before, 15 minutes right before it’s served—a perfect first course.

For the Panna Cotta

Oil for coating molds

1 tablespoon cold water

1 teaspoon powdered unflavored gelatin

8 ounces heavy cream

4 ounces goat cheese

½ teaspoon salt

For the Tomato Salad

About 1 pound tomatoes—all sizes, shapes, colors

½ cup chopped basil; reserve 6 perfect leaves or sprigs

1 tablespoon balsamic vinegar

1 tablespoon olive oil

Salt and pepper to taste

¼ cup toasted almonds

edible flowers (nasturtiums, pansies, marigolds)—optional, but very pretty

–Prepare molds for the panna cotta; 3-ounce bowls or ramekins work well, as do espresso cups. I use silicone cupcake holders—they make a decorative fluted edge and release the panna cotta without any trouble. Oil them well, with your misto or by rubbing oil on the bottom and sides.

–Put the water in a very small dish; sprinkle in the gelatin and mix well. Set aside to allow the gelatin to soften.

–Heat the cream in a small pot until just below boiling. Turn heat to low. Add the softened gelatin and whisk until fully dissolved and smooth—you don’t want undissolved gelatin. Crumble in the panna cotta and keep stirring for a few minutes until everything is perfectly smooth.

–Divide the mixture among your prepared molds; you have 12 ounces of mixture here, so use about 2 ounces per mold. Cover with waxed paper or plastic wrap and refrigerate at least 6 hours or overnight.

–About 15 minutes before serving, remove the molds from the refrigerator.

–Dice the tomatoes. Put the basil, oil, vinegar, salt, and pepper in a small jar with a lid and shake well. Pour the dressing over the tomatoes and toss.

–Divide the nuts on six small plates

–Unmold the panna cotta. Carefully run a knife around the edge—you want to keep the edges intact for a smooth look, but let’s not get crazy about it. Invert the mold over the almonds on each plate; with any luck, it will release easily. If not, fill a shallow bowl with hot water; put the molds in the bowl so that the sides get, without letting water touch the panna cotta. Invert again. Sooner or later, they will come out, though you may have to use the knife again and ruin the smooth edges just a little. (The silicone cupcake holders avoid all this.)

–Spoon the tomato salad over and around the panna cotta. Garnish with a sprig of basil, and edible flowers if you have them.


Though I do make and can some tomato sauce each year, this is how I preserve most of my tomatoes. Two pounds of tomatoes fit into a small, flat baggie when they are roasted this way—and there is still two pounds of flavor of them. When I take them out of the freezer in the winter, they bring a little summer with them.

I usually set the oven to 200 degrees, but I sometimes set it lower and leave the tomatoes in the oven overnight. This goes faster when the oven is set to 250 degrees—but I love the way it smells and I don’t want it to go faster.

2-3 pounds of ripe tomatoes (for about 1 large cookie sheet)

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon brown sugar

2 large sprigs of basil, torn into pieces

–Turn oven to 200 degrees.

–Line a cookie sheet or flat baking pan with silver foil (or face a messy cleanup afterwards).

–Cut the tomatoes into slices, about ¼ – inch thick or thicker. It doesn’t matter how thick they are as long as they are all about the same thickness. If some are thinner, you may as well eat them before you put them in to roast, because they’ll burn by the time the others are ready. A slight variation won’t matter, but if it’s significant, it won’t work.

–Arrange the tomatoes on the lined cookie sheet, as close as you can get them. Drizzle on the oil so that each slice gets a few drops. Sprinkle the salt and sugar—again, each slice should get a few grains. Place a small piece of basil on each slice.

–Put the tray into the oven and let it roast for at least four hours; if your oven goes down to 150 degrees, you can leave it overnight. The fragrance will be divine; when I leave them overnight, I dream about tomatoes. You’ll know when they’re done—the edges are shriveled and the tomatoes collapse.

–Remove from the oven and let them cool. Remove the skins, which will come off easily. Or leave the skins and take them off right before you serve them (or don’t take them off at all—what’s wrong with a little tomato skin?). Pack the tomatoes in ziplock bags and seal them tightly. Add the pan juices to the baggies, or use it as a salad dressing—don’t throw it away, it’s amazing. Get as much air as possible out of the baggies (if you don’t know the straw method, ask me about it). Flatten the baggie, put it in a second baggie and add a legible note that says what it is and the date (you may think you’ll remember, but trust me, you won’t).


The potatoes we received today were just dug. They are tender and delicious, but won’t cure as well as the potatoes we’ll receive later in the season which have been cured so that their skins are thicker and they keep better. New potatoes cook faster and need very little cooking time. Here’s some info, adapted from BBC.

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

You don’t need to peel new potatoes; just rinse to remove any dirt and cook whole.  To boil or steam, place potatoes into a pan of lightly salted water or in a steamer insert above it, bring to the boil, simmer until tender (about 10-12 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavor of the butter or oil (this way you will also use less).

You can also toss them with olive oil and roast them for about 20 minutes in a 400-degree oven. Sprinkle herbs over them if you wish.

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days.