Apr
09
    
Posted (Lori) in News

FAQs

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

www.stoneledge.farm

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: $535 for 24 weeks

Half shares: $297.50 for 24 weeks–but we sell out of half shares very quickly; they’ve been sold out since January. 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. We also arrange alternate week shares–we match up two people who don’t necessarily know each other; they buy one share and each one picks up every other week.

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 June 7. 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.

This year, we’re asking 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:

www.stoneledge.farm (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

www.csalewiswaitefarm.com

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 100 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 during 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 four years; I was also site coordinator for the first five years when she started. I hope to meet you on June 7.

Lori


 
Apr
09
    
Posted (Lori) in News

Here’s a list of what was in the share each week in 2015. These are the lists that were sent to us by the farm on the Sunday before delivery; they sometimes changed a bit by Tuesday–usually, something was added at the last minute

WEEK 1

Red Tide Red Leaf Lettuce-1 head

Tropicana Green Leaf Lettuce-1 head

Mizuna-1 bunch

Suehlihung  Mustard Greens-1 bunch

Boc Choi-1

Chinese Cabbage-1

Sage with Flowers-1 bunch

Arugula-1 bunch

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

Garlic Chives-1 bunch

Mushroom Shares-White Button

WEEK 2

Red Sails Red Leaf Lettuce-1 head

Tropicana Green Leaf Lettuce-1 head

Mizuna-1 bunch

Red Mustard-1 bunch

Romaine Lettuce-1 head

Garlic Scapes-4

Arugula-1 bunch

Butterhead Buttercrunch Lettuce-1 head

Bright Lights Swiss Chard-1 bunch

Chinese Cabbage-1 head

Mushroom Share-Shiitake

WEEK 3

Red Sails Lettuce-1 head

Romaine Lettuce-1 head

Frisee Endive-1 head

Garlic Scapes-4

Summer Savory-1 bunch Also known as Annual Thyme.  A delicious herb to dry or use fresh as you would Thyme.

Buttercrunch (Boston type) Lettuce-1 head

Cylindra Beets with Greens-1 bunch

Summer Spinach-1 bunch

Mizuna-1 bunch

Summer Squash-2

Mushroom Shares-Cremini

WEEK 4

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

Kohlrabi-2  Red Kolibri

Thyme-1 bunch

Summer Squash-Mixed varieties-not sure how many per share.  Will need to send an update after picking.

Garlic Scapes-4

Natcha Escarole-1 head

Tropicana Lettuce-1 head

Cylindra Beets with Greens-1 bunch  The greens are still very nice.  Cut them from the bulb and cook as a green.

Romaine-1 head

Red Tide Lettuce-1 head

Mushroom Share-Oyster Mushrooms

WEEK 5

Early Jersey Wakefield Cabbage-1 head

Kossak Kohlrabi-1  These are a very large but crisp kohlrabi. This large, white skinned kohlrabi can be used in coleslaw, included raw on a vegetable tray, or cooked in soups or stews. As it continues to grow it remains tender.

Parsley-1 bunch

Romaine-1 head

Red Leaf Red Tide Lettuce-1 head

Natcha Escarole-1 head

Summer Spinach-1 bunch

Summer Squash- not sure the amount will need to send list tomorrow after picking

Tropicana Green Leaf Lettuce-1 head

Scallions-1 bunch

Fruit Share-1 box of each

Local Blueberries

Local Sweet Cherries

Organic Red Currants

WEEK 6

Kohlrabi-1

Lettuce-1 head  Cantrix Oakleaf Red Lettuce

Summer Squash-4

Orient Express Eggplant-3

Bright Lights Swiss Chard-1 bunch

Dill-1 bunch

Red Scallions-1 bunch.

Green Slicer Cucumbers-1

Mushroom Share-Cremini

Fruit Share

Local Sweet Cherries-2 baskets

Blueberries-1 basket

WEEK 7

Cabbage-1 head.  You will see that the Early Jersey Wakefield has grown significantly.  It is very tender and delicious.

Green Slicing Cucumbers-1

Lettuce-1 head   I thought the lettuce was finished last week but there was another late planting.

Summer Squash-4

Orient Express Eggplant-2

Summer Spinach-1 bunch

Celery-1 head

Fennel-2 bulbs

Cilantro-1 bunch

Fruit Share-

Yellow Peaches-1 bag

Sugar Plums-1 box

Mushroom Share

White Buttons

WEEK 8

Sun Gold Cherry Tomatoes-1 basket

Silver Slicer Cucumbers-1

Orient Express Eggplant-2

Lettuce-1 head

Cinnamon Basil-1 bunch

Scallions-1 bunch

Celery-1 head

Bright Lights Swiss Chard-1 bunch

Green Beans-1 pound

White Clara Eggplant-1

Poona Kerna Cucumbers-2 Oblong, yellow to brown in color.  Crisp interior, heirloom from India.

Fruit Share

1 bag of each

White Peaches

Yellow Nectarines

Mushroom Share

Shiitake

WEEK 9

Peppers-2

Orient Express Eggplant-2

Tomatoes-2 slicers

Cucumbers-2

Celery-1 head

Bright Lights Swiss Chard-1 bunch

Shallots-2

Green Basil-1 bunch

Fruit Share-1 bag each

Peaches

Formosa Plums

Mushroom Share-Oyster

WEEK 10

Sunkist Tomatoes-2

Sun Gold Cherry Tomatoes-1 basket

Summer Spinach-1 bunch

Lemon Basil-1 bunch

Cucumbers-2

Orient Express Eggplant-2

Peppers-3

Gold Beets-1 bunch

Summer Savory-1 bunch

Sadona Onions-2

Fruit Share

1 box

Apricots-Klein’s Kill Orchard

1 bag

Donut Peaches-these are a flat peach that are so very sweet-Fix Brothers Farm

Mushroom Share

White Button Mushrooms Bulich Mushroom CompanyWEEK 11

Tomatoes-4

Sun Gold Cherry Tomatoes-1 basket

Tomatillos-1 pound (around 12)

Fararo Cabbage-1 head

Black Bell Eggplant-1

Opal Basil-1 bunch

Celery-1 head

Peppers-5

Hot Peppers Jalapeños-4  The Jalapeños we grow tend to be rather hot.  When cutting any hot pepper do not rub your eyes or other sensitive areas after touching the pepper.

Sadona Onions-2

Cilantro-1 bunch

Fruit Share

1 bag each

Red Clapp Pears-Fix Brothers Orchard

Yellow Peaches-Klein’s Kill Orchard

Mushroom Share

Cremini

WEEK 12

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.

Mushrooms-Oyster

Fruit Share

1 large bag of Peaches

WEEK 13

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

Shiitake

grown by Bulich Mushroom Company

WEEK 14

Sunkist Heirloom Yellow Tomatoes-3  The Sunkist have been exceptional this season.

White Clara Bell Eggplant-1

Sweet Peppers-4 There are some smaller colorful peppers that will be mixed in.  The small sweet peppers are the Heirloom varieties.  Smaller but very sweet.

Broccoli-4 heads Another crop that is doing very well.

Shallots-2

Potatoes-2 pounds

Collards-1 bunch

Parsley-1 bunch

Cocktail Tomatoes- 1 basket

Jalapeños-4  They are hot!

Fruit Share

1 bag

Nectarines

1 bag

Ozark Plums and Long John Italian Plums

both grown by Klein’s Kill Orchard

Mushroom Share

Portobello

grown by Bulich Mushroom Company

WEEK 15

Tomatoes

Red Potatoes-2 pounds

Spinach-1 bunch

Butternut Winter Squash-1

Beans-1 pound

Shallots-2

Peppers-2

Broccoli

Hot Peppers-4

Fruit Share

1 bag of Macintosh Apples, Gala Apples and Seckle Pears

all grown by Fix Brothers Orchard

Mushroom Share

White Button

grown by Bulich Mushroom Company

WEEK16

Potatoes-2 pounds

Shallots-2

Red Russian Kale-1 bunch

French Breakfast Radish-1 bunch

Eggplant-1

Peppers-4

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

Crimini

grown by Bulich Mushroom Company

WEEK 17

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

WEEK 18

Potatoes-2 pounds

Shallots-2

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

WEEK 19

Potatoes-2 pounds

Collards-1 bunch

Mustard Greens-1 bunch

Leeks-1 bunch

White Cauliflower-1 head

Butternut Winter Squash-1

Boc Choi-1 head

Sage-1 bunch

Carrots-1 pound

Fruit Share

1 bag with

Mutsu and Golden Delicious Apples and Bosc Pears.  Apples grown by Klein’s Kill Orchard, Pears grown by Fix Brothers Orchard

Mushroom Share

Portobello grown by Bulich Mushroom Company

WEEK 20

Yellow Potatoes-2 pounds

Oak Leaf Lettuce-2 heads  You will need to wash the lettuce leaves.  We have given them a dip post harvest rinse. Easiest way is to take the leaves from the stem end and rinse, drain and rinse again moving the loose leaves in the water.

Cherriette Radishes-1 bunch   Certainly with a fall rustic look as the shapes continue to change.  Flavor is sweet and the radishes crunchy.

Red Mustard-1 bunch

Mizuna-1 bunch

Daikon -1

Red Onions-2

Butternut Winter Squash-1

Red Ace Beets with the Greens-1 bunch

Cauliflower: 1

Fruit Share

1 bag with

Jona Gold Apples, McCoun Apples, Bosc Pears

Grown by Fix Brothers Orchard

Mushroom Share

Shiitake

WEEK 21

White Turnips-2 these are sweet and crispy.  Good roasted, in stew or fresh

Tropicana Lettuce-1 heads (dark green leaf lettuce)

Encino Oak leaf Lettuce-1 head (lighter green, oak leaf)

Brussels Sprouts-1 stalk

Red Ace Beets-1 pound

Celeriac-1 head

Boc Choi-1 bunch

Onions-2

Butternut-1

Potatoes-2 pounds

Cauliflower- 1head

Fruit Share

Rome and Empire Apples, Bosc Pears  Apples grown by Klein’s Kill Orchard, Pears grown by Fix Brothers Orchard

Mushroom Share

Shiitake grown by Bulich Mushroom Company

WEEK 22

Tropicana Lettuce-1 head

Red Russian Kale-1 bunch

Mustard Greens-1 bunch

Butternut Winter Squash-1

Carrots-1 pound

Shallots-4

Purple Globe Top Turnips-2

Sweet Potatoes-1 pound

Oak Leaf Lettuce-1 head

Fruit Share

Mutsu, Winesap and Fuji Apples, Bosc Pears

all grown by Fix Brothers Orchard

Mushroom Share

Cremini

grown by Bulich Mushroom Company

WEEK 23

Lettuce-1 head

Brussels Sprouts-1 stalk

Red Potatoes-2 pounds

Red Ace Beets-1 bunch

Celeriac-2 bulbs

White Russian Kale-1 bunch

Carrots-1 pound

Popcorn-4 cobs

Garlic-2 bulbs

Shallots-4

Butternut Winter Squash-1

Fruit Share

1 bag of Bosc Pears

1 bag of Fuji and Golden Delicious Apples

Grown by Fix Brothers Orchard and Klein’s Kill Farm

Mushroom Share

Portobello

WEEK 24

Garlic-2

Potatoes-2 pounds

Butternut Winter Squash-1

Popcorn-4

Kale-1 bunch

Brussels Sprouts-1 stalk

Lettuce-1 head

Shallots-4

Beets-1 bunch

Onions-2

Watermelon Radish-1  A large, juicy mild radish.  Cut open and what a beautiful interior.

Fruit Share

1 bag of Bosc Pears, Fuji and Golden Delicious Apples

Grown by Fix Brothers Orchard

Mushroom Share

Shiitake


 
Nov
17
    
Posted (Lori) in News
Dear CSA Member
This is the last delivery for the 2015 season. A bittersweet time as we have been working so hard all year to grow, harvest and deliver CSA shares. Now that the last delivery is upon us, we are grateful for a bountiful season, the members who have been part of the CSA, the CSA Coordinators that manage the CSA sites, the sponsor sites and their staff where the distribution occurs each week, the crew on the farm that work so very hard.   We thank everyone who was a member this season and a special thank you to the CSA site coordinators and site hosts.
We are already planning and planting for the 2016 season. Once the 2016 is set to order log into your CSA Member Account from the farm website home page and place your 2016 CSA share order. As a current member you have a CSA Member Account so you do not need to create a new one.   We will be sending an e-mail once the 2016 is set up on line which should be Monday PM.  Early sign ups  are appreciated as most of our purchasing for the next season happens in December. It seems that CSA continues to grow in popularity and early sign up also secures your shares for the next season. There will be the three pay option available again for 2016 which breaks down the share payment over three months time.   If you have any questions please send an e-mail to the farm at info@stoneledge.farm and we will respond quickly.
Marketplace items are available with many vegetables, fruit in bulk, coffee, chocolate, honey and maple.  Place an order for great gift giving this season.  Please order by Monday 3PM to make sure we can fill your order to be delivered with the last CSA shares.
Enjoy the bountiful harvest.  Thank you again for being a CSA member.
Deborah for everyone at Stoneledge Farm
Garlic-2
Potatoes-2 pounds
Butternut Winter Squash-1
Popcorn-4
Kale-1 bunch
Brussels Sprouts-1 stalk
Lettuce-1 head
Shallots-4
Beets-1 bunch
Onions-2
Watermelon Radish-1  A large, juicy mild radish.  Cut open and what a beautiful interior.
Fruit Share
1 bag of Bosc Pears, Fuji and Golden Delicious 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


 
Nov
17
    
Posted (Lori) in News

Here’s the last recipe post for the 2015—thank you all for submitting recipes, which included some of my new favorites. For those of you who didn’t submit—next year, I’ll try to nudge more.

Sweta and Aankit gave me several recipes; I’m saving the ones that use summer vegetables for next year, but here’s a great butternut squash recipe that they have tried and loved; seems perfect for Thankgsiving.

ROASTED BUTTERNUT SQUASH WITH ONIONS

From NYT

Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That’s it. (Keep an eye on the onions, though. They may cook faster than the squash.)

Featured in: Essential Thanksgiving.

INGREDIENTS

About 1/2 cup olive oil, plus extra for pans

4 large red onions

Coarse salt and black pepper

4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled

? cup pine nuts or shelled green pistachio nuts (optional)

2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish

FOR TAHINI SAUCE (OPTIONAL):

¼ cup tahini paste

2 tablespoons lemon juice

1 small clove garlic, crushed

PREPARATION

Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.

Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.

Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).

Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.

If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.

To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.

When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)

To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.

From “Jerusalem: A Cookbook,” by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2012)

BUTTERNUT SQUASH AND CIDER BISQUE:

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.

ROASTED GARLIC

Not a real dish, but I don’t think I’ve used this great tip because we didn’t get garlic until last 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 chesse.

BEETS WITH HORSERADISH CREME FRAICHE

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.

MASHED POTATOES WITH FRIZZLED LEEKS

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. Toss the leek rings in the flour. Pour a neutral oil into your smallest pot until it comes about 2 inches up th 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.

POTATO LATKES

There are many ways to make latkes; in some families, including mine, there are some strong opinions on which way is best. I find that adding an egg to the grated eggs makes the best latke; other people omit the egg and add a pinch of baking soda instead

For about 3 pounds of potatoes, I use one egg, 1 teaspoon salt, 1/4 teaspoon pepper and about 3 tbs of vegetable oil.

I usually grate the potatoes by hand, on the small holes of a box grater. I think knuckle blood is an important ingredient. But this is probably just a tradition; when I’m busy or don’t want the pain, I use the food processor and they are just fine. When the potatoes are all grated, I let them sit for about ten minutes and then pour off the water; if you leave them longer that, they turn brown. While the potatoes are sitting, I add the salt and pepper and mix well. Heat your largest frying pan for about 30 seconds, then add vegetable oil, just a solid coating on the bottom—these are not deep fried. When the oil is very hot but not smoking, drop 1- to 2-tablespoons of batter for each latke; I fit about 8 on my pan and don’t crowd them so that it will not be too hard to turn them. When the edges are brown—don’t be impatient, these are raw potatoes and need a few minutes—flip them and fry the the other side. Flip again in the first side is not crispy and brown. When both sides are nice and brown, turn them onto a plate lined with paper towels to drain and serve hot.

You can grate other vegetables with the potatoes. Most people add a small onion for every 2-3 pounds of potatoes. Sweet potatoes, beets, parsnips, carrots, winter squash, zucchini, kohlrabi, can all be mixed with the potatoes.

PILAF WITH KALE

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.

PATCHWORK PIE

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.

BAGNA CAUDA

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).

FOCACCIA

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.


 
Nov
08
    
Posted (Lori) in News
Week #23
Dear CSA Member
It has been a beautiful fall.  The leaves have been spectacular.  The Oaks are always the last to color and last night many of them fell.  There is a blanket of leaves.
The season is nearing an end with only one week remaining after this delivery.  Your bag will be full of all that the late season has to offer.  Garlic  and Shallots. Such great oniony crops this year.  We just planted our garlic crop for 2016.  The seed is the garlic that was grown this year.  Each head is split into cloves and the cloves planted.  Each clove will become a garlic head next season. The cloves overwinter in the field to sprout in the spring.  The cycle continues.
Popcorn for the first time this season.  The popcorn has been drying in the greenhouse. The heat and dry conditions are perfect to dry the corn. You can leave the pop corn to dry a bit more in a warm, dry spot.  To make fresh pop corn take the kernels from the cob.  The first row is the hardest.  The others will be easier as there is room on the cob.  Using about 1/2 cup of kernels for a large bowl of pop corn, heat a couple of tablespoons of oil in a large pan with a lid.  On medium high heat add the pop corn and cover.  As the corn heats the moisture in the kernel explodes.  Add butter, salt or your favorite and enjoy.
Marketplace items are available with many vegetables, fruit in bulk, coffee, chocolate, honey and maple.  Place an order for great gift giving this season.
Enjoy the bountiful harvest.
Deborah for everyone at Stoneledge Farm
Lettuce-1 head
Brussels Sprouts-1 stalk
Red Potatoes-2 pounds
Red Ace Beets-1 bunch
Celeriac-2 bulbs
White Russian Kale-1 bunch
Carrots-1 pound
Popcorn-4 cobs
Garlic-2 bulbs
Shallots-4
Butternut Winter Squash-1
Fruit Share
1 bag of Bosc Pears
1 bag of Fuji and Golden Delicious Apples
Grown by Fix Brothers Orchard and Klein’s Kill Farm
Mushroom Share
Portobello
Grown by Bulich Mushroom Company

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

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