Jan
30
    
Posted (Steven) in News

Looking for a share partner?  Use the following links to find the posting for the location in which you are interested.

88th Street CSA

Lenox Hill CSA

Yorkville CSA


 
Jan
30
    
Posted (Steven) in Yorkville CSA

The Yorkville CSA is completing its renewal process for existing members and will start taking new memberships from the wait list in about a week.  To put your name on the wait list visit the Stoneledge Farm CSA Registration page.   The farm will contact you via email about the specific date registration opens.


 
Jan
27
    
Posted (Ashley) in News

Public registration is now open for the East 88th Street CSA.  Our pick-up location is at the Church of the Holy Trinity on 88th Street between 1st & 2nd Avenues on Tuesdays from 4 – 7 PM.

If you are interested in finding a partner with whom to split your share, please post your information in the comments below.  For more information on our location, download our brochure or visit the farm website to register at https://www.stoneledgefarmny.com/store/index.php/store/register_guest/13


 
Jan
05
    
Posted (Steven) in News, Recipes

Selection
Fall Greens – 12oz
Raspberries – 6oz
Red Tomatoes – 24oz
Butternut Squash – 16oz
Broccoli Florets – 12oz
Edamame – 12oz
Fresh Pea Shoots

**PS…because we had breakage on some of the eggs last month, I packed 15 extra yellow tomatoes for all the egg share members. We talked with the farmer to make sure they are packed better this month….thanks, Jim

Recipes
Winter Fiesta Soup – Courtesy Tom Barritt, visit his blog at http://culinarytypes.blogspot.com/
2 tablespoons olive oil
1 onion chopped
1 medium carrot diced
2 cloves minced garlic
1 tablespoon chili powder
1 tablespoon ground cumin
2 bay leaves
4 to 6 cups vegetable stock
24 ounces frozen diced plum tomatoes
12 ounces frozen diced mixed peppers
16 ounces frozen sweet corn
2 cups cooked black beans
Salt and fresh ground pepper

Directions:
In a large soup pot, heat oil over medium heat. Sautee onions and carrots until tender. Add garlic and continue to sautee until golden. Add the vegetable stock and spices and bring to a boil. Add the frozen tomatoes and frozen peppers and sweet corn. Simmer until the vegetables have defrosted. Add the beans and simmer another ten minutes. Remove the bay leaf before serving. Season to taste.


Basic Edamame

Edamame
Kosher Salt

Directions:
Boil edamame 2-3 minutes. Drain and sprinkle with Kosher salt.  Use fingers or  teeth to squeeze edamame out of shell and eat.  Don’t eat shells!
P.S. Eat some before putting down on table or you want get any!