Posted (Deb) in News
Dear CSA Member,

Welcome to the first delivery of the 2009 CSA season.

The early season brings the first healthy greens in abundance.  Many of the early greens are in the Brassica family:  Mizuna, Bok Choi, Chinese Cabbage.  This group of vegetables grow best in the cool conditions of spring. They are a welcome taste of what is local and fresh.

There is one insect pest, the Flea Beetle, that thrives on the plants.  We do what we can to keep the leaves whole, but the little pests will leave holes no matter what our efforts.  Our farm uses “Floating Row Cover” to protect the plants.  It is a light weight fabric cover that creates a physical barrier between the plants and the insects. We can roll up the cover and use it over and over.   Even with our best efforts, some of the insects do maneuver their way to the plants and you will see small, round holes in the leaves.

The holes are cosmetic and Joni Mitchell runs through my mind as we pick and wash the arugula.  A few variations in the lyrics and, “I don’t care about spots on my Mizuna, Leave me the birds and the bees – please” .

All of the vegetables are rinsed to get off the field heat and clean them a bit.  They will need a good washing again when you get them home.  The leafy greens will keep best if washed, rinsed and dried well and stored in a plastic container or bag in the refrigerator.

If you would still like to order a Coffee Share for the season, please fill in the downloadable form on the farm website, Coffee Share link.  The Coffee Shares will start next week.  Fruit Shares will start the fifth week of delivery.  Complete delivery schedule is on the farm website, www.stoneledgefarmny.org, Upcoming Events.  Maple Syrup and Honey orders also have a downloadable form on the farm website.  Maple and Syrup orders will be delivered with the vegetables after we receive them at the farm.

Enjoy the vegetables – Deborah for everyone at Stoneledge Farm

Maggie Raber on June 7th, 2009 at 12:21 pm #

Oh Yeah! I cannot wait to have my vegetables again! By the way, anyone have any ideas for non-pie dessert uses of rhubarb?
See you all Tuesday!

Carolyn Reid on June 7th, 2009 at 2:03 pm #

I make a rhubard sauce, alone or with strawberries, for use on ice cream or cake. Just cut rhubarb into small, 1/2 inch pieces, add a little water and sugar to taste, and cook a few min until well-cooked. This keeps well in the refrigerator for at least a couple of weeks. Also good to flavor plain yogurt.

Ellen Zachos on June 7th, 2009 at 4:25 pm #

Hola Maggie! You can make a rhubarb sauce (chop, saute in a little water, sweeten to taste) to pour over ice cream or yogurt. And of course it makes a great jam (no additional pectin needed!).

Valeria de Turris on June 7th, 2009 at 6:51 pm #

Hi Maggie!
I used the rhubarb to prepare a sauce that goes wonderful on vanilla ice cream or a custard!

Trim and cut the stalks (6-8), add sugar (6 tablespoons) and water (1/4 cup) and bring to simmer in a saucepan, stirring occasionally. cook until liquid is reduced in half, few minutes. add pure vanilla extract (1/2 teaspoon) and if you like also some strawberries (8 ounces) and cook until they are softned. serve warm or at room temperature!
Hope this will help!

Megan King on June 8th, 2009 at 8:23 am #

I substitute rhubarb (and some strawberries if I have them) into a standard apple crisp recipe. You can throw it together in less than 10 minutes! The tartness of the rhubarb is wonderful with the sweet crunch of the topping…

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