Posted (Lori) in News

If you’d like to switch weeks with someone, please leave a comment on this post, e.g.:

EVEN WEEK 6, July 11. Would like to switch vegetables and fruit for any odd week in August or September, or will sell my shares for $35.

Posted (Lori) in News

HERE’s what we got in each week of the 2016 season.

These lists were given to us on Sunday nights; there were often slight changes on Tuesday.


Red Radish Cherriette- 1 Bunch  (Don’t forget to use the greens!  Chop them finely and add to a salad.)

Red Scarlet Turnips- 1 Bunch  (Don’t mistake these for beets!  These turnips are a red skinned rustic turnip.  When you cut them open this inside is white)

Tropicana Green Leaf Lettuce-1  head

Pomegranate Red Romaine, mini head lettuce-1 head

Arugula-1 bunch

Boc Choi-1

Chinese Cabbage-1

Rhubarb.-1 bunch  (A tart spring time perennial.  Great recipes on the farm website)

Lacinato Kale- 1


Mushroom Shares- Cremini


Cherriette Radish- 1 Bunch

-Boc Choi- 1 Head

-Tropicana Lettuce- 1 Head

-Red Romaine Lettuce- 1 Head

-Kohlrabi- 1 Bunch

-Mizuna- 1 bunch

-Swiss Chard- 1 Bunch

-Garlic Scapes- 4 each

-Golden Goldberg Purslane- 1 Bunch

Mushroom Share:  Oyster


-Romaine Lettuce-1 head

-Frisee Endive-1 head

-Garlic Scapes-4 each

-Summer Spinach-1 bunch

-Summer Daikon Radish- 2 each

-Buttercrunch Lettuce- 1 head

-Napa Cabbage-1 head

-Red Mustard- 1 bunch

-Red Tide lettuce- 1 head

Mushroom Shares-White Button


Cabbage-1 head Early Caraflex is a pointed, heirloom variety.

Sugar Snap Peas- 1lb

Summer Savory-1 bunch

Summer Squash- Mixed 1 each

White Scallions- 1 bunch

Natcha Escarole-1 head

Romaine Lettuce-1 head

Red Tide Lettuce-1 head

Butter-Crunch Lettuce-1 head

Mushroom Share-Shiitake Mushrooms


Mixed Summer Squash- 8 each

-Bright Lights Swiss Chard-1 bunch

-Red Scallions- 1 bunch

-Flat Leaf Parsley- 1 bunch

-Red Ace Beets- 1 bunch

-Escarole- 1 head

-Green Oak Leaf Lettuce- 1 head

-Caraflex Cabbage-1head

-Garlic Scapes- 4 each

Fruit Share-1 box of each

Local Blueberries- 1

Local Sweet Cherries- 1

Mushroom Share-Portobello


Summer Squash-4 each

Green Slicer Cucumber-1 each

Orient Express Eggplant-2

Oak Leaf Lettuce-1 head

Spinach-1 bunch

White Scallions-1 bunch

Caraflex Cabbage-1

Thyme-1 bunch

Boothby Cucumbers-4 each

Mushroom Share- Oyster

Fruit Share

Local Sweet Cherries-1 basket

Blueberries-1 basket


Summer Squash-6

Silver Slicer Cucumber- 1

Swiss Chard- 1 bunch

Orient Express Eggplant- 4

Red Ace Beets- 1 bunch

Panisse Lettuce- 2 heads

Dill- 1 bunch

Green Slicing Cucumbers- 1

Poona Kherra Cucumbers- 2

Fruit Share-

Blueberries- 2 baskets

Tart Cherries- 1 basket

Mushroom Share

White Button


Summer Squash- 6

Green Slicing Cucumber- 1

White Bell Eggplant- 2

Cilantro- 1bunch

Summer Shallots- 1 bunch

Spinach- 1 bunchs

Sungold Cherry Tomatoes- 1 basket

Purple Islander Pepper-1

Silver Slicer Cucumbers- 1

Boothby Cucumbers- 2

Biscayne Peppssssr-1

Fruit Share

1-Organic Currants



Summer Squash-4

Boothby Cucumbers-2

Tomatoes-(quantity to come)

String Beans- 1 pound

Basil- 1 bunch

Eggplant- (quantity to come)

Swiss Chard- 1 bunch

Biscayne Peppers-2

Green Bell Pepper-1

Fruit Share:

Early Mac Apples-1 bag

Everbearing strawberries- 1 basket


Mushroom Share: Crimini Mushrooms.

WEEK 10:

Cherry Tomatoes-1 basket

Basil- 1 bunch

Red Wing Onions-2

Red Russian Kale- 1 bunch (Beautiful Color)

White Clara Eggplant- 1 each

Green Bell Pepper-4 each (Great  stuffing peppers)

Plum Tomatoes- 2 each

Sunkist Tomatoes- 1

2 cucumbers

1 Lilac Pepper

Fruit Share

1 bag

Macintosh Apples- Klein’s Kill Orchard

1 bag

Peaches- Fix Brothers Farm

Mushroom Share

Portobello- Bulich Mushroom Company

WEEK 11:

Black Bell Eggplant- 1

Potatoes- 1 basket

Leeks- 1 bunch

Sunkist Tomatoes- 3

Banana Peppers- 2

Celery- 1 bunch

Green Cucumbers- 2

Dill- 1 bunch

SunGold Cherry Tomatoes- 1 basket

Sweet Delilah Long Green Peppers-2

Round of Hungry Pepper-1 (heirloom)

Edamame- 1 bunch

Fruit Share

1 bag Green Clapp Pears

1 bag Peaches

Mushroom Share


WEEK 12:

Celery- 1 bunch

Green Cucumber-1

Silver Slicer Cucumber-1

Cilantro- 1 bunch

Cabbage- 1 head

Lacinato (AKA- dinosaur) Kale- 1 bunch

Jalapeno  Peppers- 4 (USE WITH CAUTION VERY HOT)

Green Bell Peppers-2

Cherry Tomatoes- 1 basket

Tomatoes- 4 Sunkist, 2 Red Slicer

Mushrooms- Crimini Bulich Mushroom Company

Fruit Share

1 bag-  Red Clapp Pears Fix Brothers Farm

1-bag-  Yellow Peaches Klein’s Kill Orchard

WEEK 13:

White Onions- 2

Red Grape Cherry Tomatoes- 1 basket

Broccoli- 1

Black Bell Eggplant-1

Parsley- 1 bunch

Gold Beets- 1 bunch

Sweet Bell Pepper-2

Banana Pepper (heirloom)-2

Sunkist Tomato- 3

Red Slicer Tomato- 1

Fruit Share

1 bag Ginger Gold Apples

1 bag  Nectarines

both grown by Fix Brothers Orchard

Mushroom Share

White Button grown by Bulich Mushroom CompanyFind

WEEK 14:

Cabbage- 1 head

Broccoli- 1

Celery- 1

Collards- 1 bunch

Savory- 1

Red Bell Peppers- 2

Green Sweet Peppers- 1

Red Slicing Tomatoes-2

Sunkist Tomatoes-1

String Beans -1 lb.

Fruit Share-

1- Bag Bartlett Pears

1- Bag Peaches

both grown by Klein’s Kill Orchard

Mushroom Share


Week 15:

Carrots- 1 bunch

Broccoli- 2

Lacinato Kale- 1 bunch

Red Wing Onions- 3

Tomatillos- 12

Ancho Peppers- 2

Sweet Peppers- 2

Serrano Peppers- 4 (HOT use with Caution)

Tomatoes- 1

Fruit Share

1 bag of Italian Prune Plums (Great for baking)

1 bag of Gala Apples

all grown by Fix Brothers Orchard

Mushroom Share


grown by Bulich Mushroom Company

WEEK 16:

Sage(herb)- 1 bunch

White Potatoes- 1 basket

Carrots- 1 bunch

Red Wing Onions- 3

Curly Kale- 1 bunch

Collards- 1 bunch

Winter Squash- 1

Broccoli- 1

Habanero Peppers- (Take at your risk!  VERY HOT)

Fruit Share

1 bag- Mac Apples

Grown by Fix Brothers Orchard

1 basket- Concord Grapes

Grown by Tousey Vineyard

WEEK 17:

Winter Squash-1

Spinach- 1 bunch

Carrots- 1 bunch

Cylindra Beets- 3

Shallots- 2

Sweet Peppers- 3

Jalapeño Peppers- take if you would like (Very HOT use with caution)

Red Cabbage- 1 head

Tomatillos- 1 lb.


Fruit Share

1 bag of Cortland Apples

1 bag of Seckle & Bartlett (mixed) Pears

all grown by Fix Brothers Orchard

Mushroom Share


grown by Bulich Mushroom Company


Winter Squash-1

Lacinato Kale- 1 bunch

Sweet Potatoes- 2

Ancho Peppers- 2

Sweet peppers- 2

Curly Parsley- 1 bunch

Shallots- 2

Radishes- 1 bunch

Serrano Peppers- take if you would like.  HOT

Fruit Share:

1 bag- Empire Apples Grown by Fix Brothers Orchard

1 bag – Anjou Pears  Grown by Klein’s Kill Orchard

Mushroom Share: Crimini


Purple Top White Globe Turnips- 1 bunch

Petit Rouge Red Cabbage- 1

Carrots- 1 lb.

Collards- 1 bunch

Red Potatoes- 2lbs.

Yellow Onions-2

Arugula- 1 bunch

French Breakfast Radishes- 1 bunch

Tropicana Lettuce- 1 head

Sweet Salad Peppers-7

Mizuna- 1 bunch (could be used as a salad ingredient)

Habanero  Peppers- (Very HOT! Take if you would like)

Fruit Share

1 bag-

Golden Delicious Apples grown by Klein’s Kill Orchard

1 bag-

Bartlett Pears grown by Fix Brothers Orchard

Mushroom Share

Portobello grown by Bulich Mushroom Company


Tropicana Lettuce- 1 head

Frizee Endive- 1 head

Cherriette Radish- 1 bunch

Mizuna- 1 bunch

Mustard- 1 bunch

Sweet Potatoes- 2

White Onions-2

Brussel Sprouts- 1

Winter Squash-1

Carrots- 1 lb.

Sweet Salad Peppers-6

Fruit Share

1 bag-  Macoun Apples

1 bag- Bosc Pears

Apples grown by Klein’s Kill Orchard, Pears grown by Fix Brothers Orchard

Mushroom Share

Shiitake grown by Bulich Mushroom Company


Winter Squash-1

Green Leaf Lettuce-1 head

Shunkoy Specialty Radish- 1 bunch

Shallots- 4

Mustard Greens- 1 bunch

Boc Choi- 1

Carrots- 1lb.

Potatoes- 2lbs.

Mixed Chioggia & Red Ace Beets- 1lb.

Cauliflower- 1 head

Red Leaf Lettuce- 1 head

Fruit Share:

1 bag- Jonagold Apples & 1 bag- Bartlett Pears grown by Fix Brothers Orchard

Mushroom Share:

White Buttons grown by Bulich Mushroom Company


Winter Squash-1

Lettuce-will send update

Red Onions- 4

Celeriac- 2

Lacinato Kale- 1 bunch

Carrots- 1 lb.

Yellow Potatos- 2 lbs.

Turnips & Greens- 1 bunch

Cauliflower- 1

Will send update tomorrow

Fruit Share

Fuji Apples, Bosc Pears

all grown by Fix Brothers Orchard

Mushroom Share


grown by Bulich Mushroom Company

WEEK 23:

Butternut Winter Squash-1

Italian Parsley- 1 bunch

Garlic- 1

Onions- will send update

Popcorn- 4

Lacinato Kale- 1 bunch

Carrots- 1 lb.

Red Ace Beets with greens- 1 bunch

Purple Top Globes Turnips-2

Collards- 1 bunch

Mizuna- 1 bunch

Green Oak Leaf Lettuce- 1

Fruit Share

1 bag of Bartlett Pears- Grown by Klein’s Kill Farm

1 bag of Golden Delicious Apples- Grown by Fix Brothers Orchard

Mushroom Share

White Button

Grown by Bulich Mushroom Company

WEEK 24:

Butternut Winter Squash- 1

Garlic- 2

Pop Corn- 4

Sage- 1 bunch

Shallots- 6

Carrots- 1 lb

Collard Greens- 1 bunch

Red Ace Beets- 1 bunch

Watermelon Radish- 1

Bella Luna Turnips- 1 bunch

Fruit Share

1 bag of Bosc Pears

1 bag of Fuji Apples

Grown by Fix Brothers Orchard and Klein’s Kill Farm

Mushroom Share


Grown by Bulich Mushroom Company

Posted (Lori) in News


What is CSA?

Community Supported Agriculture is a relationship of support and commitment between a farm and a community. CSA members purchase shares of the farm’s entire growing season before the harvest begins. They then receive a share of the harvest throughout the season, grown and delivered by a farm they know and trust.

Payments from members enable the farm to cover yearly costs, almost all of which are incurred before the crops are ready for harvest. Because the farmers know that their crop is sold, they can concentrate on farming the best way they can rather than on marketing, sales, and accounting.

What is Stoneledge Farm?

Stoneledge Farm is a USDA-certified organic farm in South Cairo, NY about two hours north of the city. We’ve been working with farmers Deborah and Pete Kavakos for 20 years; their son Peter is now in the process of taking over. The Kavakoses grow more than 50 different crops and deliver to almost 20 sites in New York City, Westchester, and Connecticut. To learn more about the farm, visit their website

What is Yorkville CSA?

Yorkville CSA is a group of about 150 families and individuals that purchase shares in Stoneledge Farm; we’ve been doing it since 1998. Our group is 100% volunteer-run; no one is paid, though some of us receive all or part of shares for free.

The Stoneledge truck delivers vegetables to our site; volunteers help unload and arrange the vegetables on tables. We post signs that list what’s in the share and members pack their own shares.

We’re a laid-back group and there are not a lot of regulations. We generally follow the Golden Rule: Do onto other people’s vegetables as you would have them do onto yours. If you come at the right time, avoid squeezing the tomatoes, and keep your dogs away from the food, you’ll be fine. There are always experienced volunteers around to help and answer questions.

How much does it cost?

VEGETABLE SHARES come in two sizes:

Full shares: $550 for 24 weeks ($535 until January 1)

Half shares: $305 for 24 weeks ($297.50 until January 1)

We sell out of half shares very quickl. Many members buy shares with friends and split each week; we provide a place to leave half the share for the second member of a split share to pick up a share that’s been packed by the first member.

You can also buy an alternate week share: $280 for 12 weeks, either even or odd weeks.

FRUIT SHARES: 20 weeks of fruit—local, low-spray BUT NOT ORGANIC: $240

MUSHROOM SHARES: 24 weeks, mushrooms from a local farm: $120

COFFEE SHARES: 6 deliveries of fair-trade coffee, from Central America; $126

Where do we pick up?

Church of the Epiphany, corner of 74th and York; we set up outside the church garden on the 74th Street side. On rare occasions, we move to the York Avenue side and if it rains we go inside, in the church vestibule on 74th.  We’re not part of the church; they have generously allowed us to use their facility and store our supplies in their courtyard.

When do we pick up?

Official time is Tuesday, 4-7 pm. Our volunteers arrive at around 2:30 to set up tables, post signs, etc. The truck arrives at around 3 and we unload and organize the tables. We’re almost always ready by 3:30, sometimes earlier, and we’re happy to allow people to pick up as soon as the food is on the table—we use the 4 pm starting time in case the truck is delayed by traffic. The 7 pm closing time is strict; the church has to be locked by 7:15 and we have to get the site broken down by then. We do try to pack some extra shares for latecomers so that they can pick up until we leave.

When is the first week?

The first delivery is scheduled for Tuesday, June 6. A few weeks before the first delivery, we’ll email you and ask you to confirm that you know the opening date; if you don’t respond to the email, we’ll call you.

The season runs for 24 weeks and ends the week before Thanksgiving.

Are we required to help run the site?

No volunteering is required; we have a group of amazing volunteers, most of them grad students from Rockefeller, Cornell-Weil, and Sloan-Kettering. They’re smart, experienced, dedicated, and truly nice. They run the site so well that I usually feel superfluous. But if you want to volunteer—some of it is a lot of fun—there is always work to do. Let me know and we’ll set it up. There are also volunteer activities outside the site—writing recipe sheets, setting up farm trips and potlucks, informing members of the start date. If you want to be involved, we can use whatever time you can give us.

We ask each member to contribute one or more recipes. A few of us have been compiling recipes sheets each week, but they’re getting old and we’re repeating ourselves. With 150 members, there are probably lots of great ideas out there. So even though I have no clue how to enforce it, we’re making a recipe contribution part of the deal.

What’s in a share?

There are usually 8-10 items in the share every week. We eat with the seasons; we don’t get tomatoes in June or broccoli in August, but the tomatoes of August and the broccoli of October are delicious. The farm website has a list of the crops they grow. Our website has lists of what was in the share each week in 2014.

How do we communicate?

We keep communication to a minimum, usually one email per month in the off-season, one per week during delivery season. Our weekly email during the season includes lists of what’s in the share, recipes and tips. We try to include some community information and news from members as well.

You will have phone numbers to call if you really need to, including a phone number for the farm. Remember, everyone in the city is a volunteer; and everyone at the farm is really busy.

When do we find out what’s in the share each week?

Our vegetables are harvested very close to the time they’re delivered. Even the farmers don’t know exactly what they’ll be picking until they pick it. Sometimes, a vegetable spurts up at the last minute; sometimes it slows down. We know it’s hard to plan without knowing what we’ll be getting though, so we try. On Sunday night or Monday morning, the farmers send a list to the site coordinators and we send them to members—but things still change. Sometimes an item will be taken off the list. More often, something is added.

What if I can’t make it one week? Can I send someone to take my share for me? Can I pick up extra the following week?

You can send anyone to pick up your share. Our security system is simple: if someone asks for your share and gives us your name, we let him/her have it. We’ve never had a problem. We’ll give you an info sheet for surrogate picker-uppers.

But no, we can’t promise to hold your share and you definitely can’t pick up extra the following week. Shares that are not picked up are donated to the church’s meal program or to a food pantry. Volunteers are allowed to take a bit extra. The farm can’t replace food that has already been sent and we can’t hold it. That said, on weeks when I’m at the site (I’m sometimes out of town), I usually take home an extra vegetable share; the first person who asks for it, gets it. And if you let me know by 3 pm, if I’m around, I will leave your share with my doorman for pickup later in the evening or the next morning—on a best-effort basis, no promises.

What if I don’t like or am allergic to something in the share? Can I take more of something else?

We do have a swap box; you can leave something you don’t want in the swap box and take something that someone else has left. But you can’t count on finding what you want. In some cases, you will just get one item less or take it for a friend. If you can’t use most of the vegetables that we get, this probably isn’t a good idea for you.

I can’t pick up my share until right before closing time. Will I get the dregs?

We don’t put all the vegetables out at the beginning of the evening; we keep some covered and replenish every half hour or so, so there is fresh stuff right up to the end. We do occasionally run out of an item. There’s usually extra of something else that’s acceptable as a replacement; if not, we replace with that item or something of equal value the next week.

But please remember: we are strict about closing time. If you arrive at 6:59:59, you’ll get your share—but you have to pick it very quickly or take a pre-packed bag. If you get there at 7:01, all bets are off. We have to lock the church by 7:15 at the latest and it takes time to break down in a way that lets us open properly the next week.

What are “CSA extras?”

We can order additional products in two ways:

Stoneledge Farm Marketplace offers local honey and maple syrup, fair trade coffee and chocolate, and bulk produce when available. Order by Friday of each week for delivery the following Tuesday. For more information: (click on Marketplace; ordering will begin right before the first delivery)

Lewis Waite Farms: We can also order meat, dairy, grains, and other sustainably-raised products from a consortium of local farms. The products are delivered every second week to the site; you place your order the previous week.  For more info

How many people does a full share feed?

That’s a very tricky question; it depends how hungry you are. I’m single and take a full share. I usually finish it before the weekend—but I cook for other people and I freeze/preserve some. There are families of five that take a half share and say they have too much.

How many members are in the group

We sell about 110 full shares; some of these are divided into half shares, split shares, and alternate-week shares. There are about 150 separate families and individuals on our roster. We usually sell out months before the season starts and could sell many more shares–we’re limited by space in the truck.

What if bad weather or another disaster makes it impossible to deliver or harms the crop?

We all sign up with the knowledge that we are accepting the ups and downs of nature, along with the farmer. When nature cooperates (which is usually the case) crops are bountiful. Sometimes, bad weather harms a crop, but there are plenty of others that make up for it. On balance, most of us feel that we get a great deal—over 60% of our members return each year (many do not return because they leave the neighborhood). Over the past twenty years, there were two weeks when the farm could not deliver (once on 9/11/2001 and once right after Hurricane Sandy) and we lost several weeks of deliveries due to Hurricane Irene. It’s important for members to know and understand this—even though the vast majority of the time, we get beautiful, delicious shares every week.

How do I sign up? Do I have to pay for it all at once?

Just go to the farm website and click on the “new members” button. You will be given prompts to set up an account and then to purchase shares. Once you’ve purchased a vegetable share, you will be able to add fruit, mushroom, and/or coffee shares—you can’t buy the extra shares without first buying a vegetable share. You can pay by credit, either all at once or in three installments. Or, you can click “pay by check” and mail a check to the farm.

By the way–I’m Lori Stein. I’ve been volunteer site coordinator for the past five years; I was also site coordinator for the first five years when she started. I hope to meet you on June 6.


Posted (Lori) in News


FROM HELENE:  I just made a great soup with the celeriac and potatoes we just got!

Hopefully it’s useful! Tastes delish!


2-3 medium leeks, chopped

1 sweet/vidalia onion, chopped

1 medium bulb of celeriac, peeled and diced into 1/4 in cubes

1 tbsp olive oil

8 tbsp butter, cut into 1 tbsp pieces

3 medium potatoes or 6-8 small potatoes, peeled & cut into chunks

6 cups chicken stock

4 sage leaves

salt & pepper

1/2 tsp dried thyme

1/2 tsp paprika (don’t add too much!)

1/2 cup heavy cream or half and half


1. Prep all ingredients.

2. Heat 1 tbsp of olive oil and 4 tbsp butter in a dutch oven/soup pot over medium heat.  Add celeriac, onions and leeks and sauté until the vegetables are soft and onion is translucent, about 5-10 minutes.

3. Add potatoes, chicken stock, sages and spices and bring to a boil.  Turn heat slightly down and simmer until potatoes can be easily pierced with a fork, about 20-25 minutes.

4. Turn off heat, let soup cool slightly and blend with a hand blender until smooth (alternatively transfer to a blender).  Return blended soup to the pot, add cream, rest of the butter and adjust season.  Simmer over low heat for another 10 minutes, garnish with chives, sour cream and olive oil, and serve hot.


FROM ANJALI: My husband and kids claimed this to be the best soup they have ever had! So thought I would share :-)


1 butternut squash, peeled and cut into 1/2 inch cubes

1 lb carrots, cut into 1/2 inch circles

2 medium potatoes, cut into 1/2 inch cubes

2 tbs olive oil

1 large onion, cut into small dice

3 stalks celery cut into small pieces

3 cups vegetable stock

1 1/2 inch piece ginger cut into coins

5-7 sprigs thyme

2 tbs olive oil

Roasted sunflower seeds

1. Preheat oven to 400f.

2. Mix squash, carrots and potatoes with 2 tablespoons oil, 1 teaspoon salt and pepper to taste

3. Roast in oven for 30-40 mins until soft and starting to brown

4. Meanwhile heat another 2 tablespoons oil in a medium sized saucepan

5. Sauté onion for a few mins.

6. Then add celery and sauté for a few more mins

7. Add stock, ginger and thyme and bring to a boil. Simmer for 10 mins.

8. Add veggies to onion/celery/stock mixture when roasted

9. Remove thyme sprigs.

10. Purée in blender and add water as necessary.

11. Add roasted sunflower seeds as a garnish



from Recipes from America’s Small Farms, p. 160. I always feel like I’m a better cook when I make this soup. It has a hint of curry, which adds more flavor than most squash soups. It can be made in advance and is a good way to start the Thanksgiving meal.


Not a real recipe, but I don’t think I’ve used this great tip because we didn’t get garlic until this week. Just slice off the top of a whole, unpeeled garlic bulb, exposing the tops of the cloves. Wrap the whole thing loosely in aluminum foil and place on a  pan in a 400 degree oven. Roast for about 45 minutes, checking every 5 minutes after 30 minutes. You’ll know when it’s ready by poking the tops of the cloves with a toothpick; they will become totally soft. Take the garlic out and allow to cool completely. Garlic becomes stronger and easier to use when roasted. When cool, you can separate the cloves and squirt out the garlic like toothpaste, no need to mash or mince. I sometimes spread the garlic on toast, and add a slice of cheese.


From Christian Shaffer. Los Angeles Times

About 1 pound of beets, red, gold, or Chioggia, quartered if large

1 tablespoons seasoned rice vinegar (or balsamic)

3 tbs good-quality olive oil

1/4 teaspoon toasted ground coriander seeds

1 small shallot, minced

1/2 cup creme fraiche—see note below on how to make creme fraiche

1 tablespoons prepared horseradish

1 tablespoons kosher salt, divided

1/8 teaspoon black pepper

1 tablespoons fresh chervil or parsley, whole leaves or rough chopped

1. Boil the beets in enough water to cover, with 1 tablespoon salt, until tender, about an hour.

2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the creme fraiche, horseradish, one-quarter teaspoon salt and pepper and set aside.

3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.

4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.

CREME FRAICHE is a lot like sour cream, but better. You can buy it in cartons, but it’s pricey; it’s easy to make and I think the homemade version is better.

Instructions from Epicurious: Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

I know—leaving the cream outside the refrigerator for 8 to 24 hours sounds wrong. But it doesn’t go bad, it gets better.


I don’t think we need a recipe for mashed potatoes, but in case some of you don’t know—one of the best ways to achieve fluffy mashed potatoes is with a ricer; they cost about $10 and it takes just a few minutes to turn boiled potatoes into the fluffiest, softest mashed potatoes ever.

I like my mashed potatoes plain, with just a bit of butter/cream/milk. But you can also add roasted garlic, olive oil, herbs and spices, or other vegetables. I sometimes boil peeled carrots, beets, sweet potatoes, turnips, winter squash, &/or parsnips (especially parnsips) with potatoes  and then rice them all together.

The frizzled leeks make this a little fancier, and they take just five minutes to make. Slice off the hairy top of the leek and then cut thin horizontal slices—just until after the leek turns from white to pale green. Divide the leek slices into rings Mix 2 tablespoons of flour with 1/4 tsp salt and a pinch of pepper in a shallow bowl or plate; add 1 tablespoon of flour. Mix and add more water,  a little at a time, until you get a thin paste.  Toss the leek rings in the flour paste. Pour a neutral oil into your smallest pot until it comes about 2 inches up the sides. Prepare a slotted spoon and a plate lined with paper towels. Put one leek ring in the pot over medium heat; when it begins to sizzle, toss in the rest of the leek rings. In less than 30 seconds, they will brown and frizzle. Remove the frizzled leeks with the slotted spoon immediately—or they will burn—and drain on the paper towels. Serve over mashed potatoes.

I usually do this right before I serve them, but it can also be done in advance.

CHEF JOHN’S COLCANNON (submitted by Lee’at)

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.


Adapted from ZAHAV, A World of Israeli Cooking, Michael Solomonov

2 cups jasmine rice

Kosher salt

¼ cup olive oil

½ cup sliced onion

2 garlic cloves, chopped

2 cups (packed) finely minced kale

½ tsp. ground pepper

pinch ancho, urfa, or another smokey pepper

2 cups rich chicken stock

1 tbs finely ground lemon zest

Cover the rice by several inches in a bowl and add a pinch of salt. Let soak for at least one hour and up to overnight. Drain well.

Preheat oven to 350 degrees. War the oil in a large ovenproof pot with a tight fitting lid over medium heat. Add the onion and garlic. Season with a pinch of salt and cook, stirring occasionally, until the vegetables just barely begin to soften, about 4 minutes. Add the kale and peppers and cook until the kale is tender, another 5 minutes. Add the rice and cook, stirring until the rice is evenly cooked and begins to lightly toast, about 3 minute more.

Add the chicken stock and lemon zest, raise the heat to high and bring to a simmer. Stir with a fork once or twice, add 1 tsp salt, cover and transfer to the oven, Bake until the rice is cooked through, 15 to 20 minutes. Let stand off the heat, covered for 20 minutes before fluffing the rice with a fork.


This one-crust, bottomless pie is great after a big meal; you won’t miss the bottom crust, especially if you’re using sweet local apples. Marc Bittman used stone fuit when he published this recipe in the NYT a few years ago, but I find it makes a great apple pie. I sometimes add cranberries or raisins to the fruit.

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish

1 1/2 cups all-purpose flour, more for rolling

1/2 teaspoon salt

1/2 cup plus 2 tablespoons sugar

3 cups sliced apples and pears,about  1/4” thick

1 teaspoon cinnamon

1/4 cup brown sugar

1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish; set aside. In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar; pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

NOTE: I find that this is enough for two pie crusts. I divide the dough into two discs, and if I’m not making two pies, I freeze one).

2. Meanwhile, in a large bowl toss fruit with remaining flour, white and brown sugar, cinnamon. and lemon juice; place in baking dish.

3. Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool; serve warm or at room temperature.

Yield: 6 to 8 servings.

I was looking for new recipes and realized I haven’t used two of my very favorites this year. Both of  these are perfect anytime, but I usually make them on Thanksgiving Day and we snack on them as we work on the big meal.


The name means “hot bath” and the only challenging part of this incredibly flavorful recipe is keeping it warm. I sometimes serve it right off the stovetop; it’s a great snack for the cooks or for guests who hang around the kitchen. For later in the meal, I put a small oven-safe bowl on a tiny hotplate that’s used to keep coffee cups warm.

1 tbs butter

1/4 cup olive oil

4-5 cloves garlic, finely minced or crushed

2-3 anchovy filets, mashed or more to tate

splash of cream (optional)

vegetables and/or bread for dipping

Put the butter and oil in a very small saucepan over low heat. When the butter is melted add the garlic and let it cook, stirring occasionally and watching to make sure it doesn’t burn.It should simmer, but not come to a full boil It will be very fragrant and in about 5 minutes the garlic will be soft. Add the anchovies and keep stirring until they all but disappear. If you wish, add a bit a cream and stir again to combine. Serve hot, with crudités such as asparagus, celery sticks, carrots, turnips, and cauliflower, or bread (usually, people ignore the vegetables and go for the bread).


This is one of those Eureka recipes. Simple, fast, versatile, delicious. There’s no salt in the dough, which is why it rises so quickly. It’s finished in about an hour, start to ready-to-eat with only about 15 minutes of active prep time.

It’s fine plain—but toppings turn it into a delicious full meal. Try it with ratatouille; braised greens; anchovies and cheese; olives and capers; carmelized onions. The topping should be warm or hot when spread; after spreading the topping, you can put it back into a warm oven for a few minutes.  I sometimes split the focaccia horizontally and use it for sandwiches, such as egg salad with thinly sliced radish or broiled zucchini, eggplant, pepper, and onion. Focaccia is fine cold and day-old—but not as amazing as it is straight from the oven.

I found this recipe of Allrecipes, just sitting there among all the other recipes that are not as fantastic.

1 tsp white sugar

1 pkg (.25 ounce, 2 ¼ tsp) active dry yeast

1/3 cup warm water

2 cups flour

2 tbs. olive oil

1/2 tsp coarse salt

1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

4. Preheat oven to 475 degrees F (245 degrees C).

5. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.

6. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you’ll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

Posted (Lori) in News


This Indian/Hindu holiday is as important to many who celebrate it as Christmas and Rosh Hashana are to their observers. You’ll find more information about it on these sites:

Food is a major element of the holiday, particularly desserts and snacks (many of which are made from vegetables). You’ll find many Diwali dishes here:

and here:

Dick Sandhaus sent this wonderful pumpkin curry and instructions on how to make your own curry powder–perfect Diwali dish. It’s from his fantastic blog, Better, Cheaper, Slower; if you haven’t checked it out yet, you should—great info on recipes, health, exercise and many other topics.

Pumpkin Curry

Whether you carve it or curry it, your pumpkin’ll be ready for Halloween and Diwali. You know, the Hindu harvest celebration also known as the Festival of Lights. The Jack-O-Lantern’s not the traditional Diwali lantern, but it’s certainly festive. And yours could be ready for tomorrow’s celebration and Halloween.

Pumpkins and squashes of every size, shape, and color are abundant and cheap in Farmers Markets everywhere. They’re in markets all over northern India and Nepal right now, too. Hiking in Nepal, we saw squash vines climbing across rooftops in every village. Where they go into curries of all types. Be like them: make your own shockingly great curry powder in a fraction of the time it takes to carve your pumpkin.


4 cups of pumpkin and/or butternut squash, peeled, seeds removed and cubed

1 onion, chopped

2 tablespoons of grape seed or other neutral oil

2 cloves of garlic, chopped

Fresh ginger, equivalent to 2 garlic cloves, peeled and chopped

1 heaping tablespoon of curry powder

1 cup of water, milk or coconut milk

Anticipating torture by carving, your pumpkin will be surprised to learn it’s about to be curried. I used a baby pumpkin and a butternut squash. On the inside, they look and taste pretty much the same. Peel them; cut them in half; scoop out the fibers and seeds; chop into small bite-sized cubes.

Cook the onion in a big, high-sided pan over medium heat in the oil. When the onion’s soft but not brown, add the garlic, ginger and curry powder, homemade or store-bought. Stir for two minutes.

Now add the cooking liquid. I used coconut milk because I love the combination of curry and coconut. Vegetable stock, milk or water will work fine. Give it all a good stir, then add the pumpkin and/or squash. Stir for a minute, then put the lid on the pan.

Fifteen minutes later, remove the lid and inhale deeply. Good, huh? Now taste. If the pumpkin’s too firm for you, cover again and let it cook for five minutes more. Whenever it’s right for you, it’s ready. It’s sweet, it’s spicy. It’s mouth- and nose-filling. It tickles every taste bud you have. Serve as a thick stew or on a bed of couscous or farro. Yum.


Halloween Curry, Manhattan Style

Curry is a blend of spices. Which spices depends on which village you’re in. Or which household you’re in. Turmeric is always in the recipe; it gives curry its color.

In my household, I use whatever’s in the pantry. Right now, that means peppercorns, cloves, powdered ginger, powdered turmeric, fennel and cumin seeds. And a dried chile and coriander seeds from the garden. If you make your own, use whatever you have and like. If you want something a little more sweet-spicy and pumpkin pie-like, try cinnamon, nutmeg and cardamom. If you want to keep it mild, avoid the chili pepper and peppercorns. Make as little or as much as you like – it’ll keep for months in a sealed container. And still be Way fresher than any jar of curry powder you can buy at the market.

After you settle on your ingredients, toast the whole ones in a pan over medium heat for a few minutes. When your entire home begins to smell like an exotic spice market, add the powdered ingredients and toast for two minutes more. No oil – just keep shaking the pan gently to keep it all moving. This is a little like roasting coffee beans; you can go for lighter or darker. Personally, I keep it light to avoid bitterness.

After toasting and a few minutes of cooling, grind it all. You can use a spice grinder if you have one. Or a coffee grinder – if you’d like your next cappuccino lightly curried. Or you can use a mortar and pestle like I did. As a last resort, you can use a hammer and a cutting board. It took about three minutes to grind eight tablespoons of coarse curry powder with my old-fashion mortar and pestle.


I’ve been waiting anxiously for the celeriac to arrive. I have two main uses for this ugly but delicious vegetable: I add it to chicken soup, which makes it much better every time; and I make celeriac remoulade, one of my favorite winter salads. David Lebovitz’s Celeriac Remoulade, below, includes good instructions for preparing celeriac.

I’ve included a few other celeriac recipes—in case we get enough so that I don’t use it all on celeriac remoulade. And there’s a batch of interesting celeriac recipes here:


About six servings

Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated. So make the dressing before slicing and grating the celery root, for best results. I like mine really mustardy, so I use a fairly large amount. If you’re unsure, start with less; you can add more, to taste, when the salad is finished.

To peel celery root, lop off the root and opposite end with a chef’s knife. Then stand the round root on a flat end then take the knife and cut downward, working around the outside, to slice off the tough skin. In the states, celery root are often smaller, and have more complicated roots, and you’ll need to cut a bit deeper to remove them.

1 cup (240 g) mayonnaise, homemade or store-bought

2 1/2 tablespoons Dijon mustard

1 teaspoon of sea salt, plus more, to taste

2 tablespoons freshly squeezed lemon juice

freshly ground black pepper

2 1/4 pounds (1 kg) celery root

1. Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.

2. Peel the celery root and grate it coarsely.

3. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.

Note: If the salad is too thick, you can add a few spoonfuls of whole or low-fat milk to thin it out.

Storage: The salad will keep for one to two days in the refrigerator.


The French can buy this classic winter salad from any corner shop, whereas we probably have to make it ourselves. It is the best use of the knobbly, ivory-coloured root yet devised.


Peel then shred a medium-sized (450g) celeriac. The shreds should not be too fine, nor should they be thicker than a matchstick. Toss them immediately in the juice of half a lemon. Mix together 4 heaped tbsp of good mayonnaise, 2 tbsp of smooth Dijon mustard, 2 tbsp of double cream or crème fraîche and 2 tbsp of chopped parsley. Season with salt and black pepper, then fold into the shredded celeriac. Set aside for 30 minutes then serve with thin slices of ham.


Toss the shredded roots quickly in lemon juice to stop them discolouring and to tenderise them. The dressing should be just thick enough to cling to the roots – in other words creamy without being soupy. Thin the sauce down with lemon juice if it gets too thick. Cream or crème fraîche sounds extravagant, but is essential if the salad is to be more than just roots in mayo. Don’t attempt to keep it overnight. It will become soft and claggy as the celeriac soaks up the dressing. Chop the parsley finely – this is not the time for roughly chopped.


Beetroot remoulade has a more vibrant colour and a mixture of celeriac and beets is good, but should be lightly mixed so as not to turn the dressing raspberry pink. Poppy seeds, sunflower seeds and pumpkin seeds make unorthodox but welcome additions, as do chopped toasted walnuts. A lighter dressing can be made using fromage frais instead of crème fraîche.


3/4 lb russet potato, peeled, cut into 2-inch pieces

1 1/4 lbs celery root, peeled, cut into 1-inch pieces

1 medium onion, peeled, chopped

1 tablespoon apple cider vinegar

1 tablespoon brandy (optional)

1/4 cup sour cream (use lite if you wish)

1 tablespoon fresh dill, chopped (oruse another fresh herb)

salt & pepper

Place the potatoes, celery root onion & vinegar in a saucepan, cover wi th water, bring to a boil and simmer until the vegetable are cooked and tender. (apprx.25 minutes).

Drain the veggies, stir in the brandy, mash the vegetables. Leave them slightly chunky.

Stir in the sour cream & dill. Season with salt & pepper.


I love raw celeriac in a salad. Its flavour, both earthy and sweet, balances piquant, sharp or bitter ingredients beautifully. Serves four.

3 oz. cashew nuts

2 tbsp olive oil

½ tsp English mustard

2 tsp cider vinegar

Sea salt and freshly ground black pepper

12 oz/ celeriac

1 head chicory

1 large orange

Put the nuts in a dry frying pan, toss over a medium heat for a few minutes until lightly toasted, then set aside to cool.

Combine the olive oil, mustard and vinegar with some salt and pepper, and tip into a mixing bowl. Peel the celeriac and cut it into matchsticks. Toss the julienned root immediately in the dressing to stop it from browning. Trim the chicory and separate the leaves, then add to the celeriac in the bowl. Spread the dressed celeriac and chicory on a plate.

Cut a slice off the base of the orange and stand it on a board. Use a sharp knife to cut through the peel and pith of the orange, slicing it away completely, in sections. Working over the plate of celeriac so any juice that escapes will fall on to it, cut out the individual orange segments, letting them drop on to the salad as you go. Squeeze any juice out of the remaining orange membrane over the salad. Add some more salt and pepper to taste, scatter over the cashews and serve.


Sautéed Turnips and Greens

Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

Roasted Turnips With Ginger

Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

Mashed Turnips With Crispy Bacon

Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.

Creamy Leek and Turnip Soup

Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.

And here are some slightly more complicated turnip recipes from