Jul
29
    
Posted (Steven) in News

Dear CSA Member

Rain and slightly cloudy conditions have eased the drought pressure a bit.  Watching the news we are thankful that we can irrigate our crops although the lack of rain does put pressure on the plants and the crew.  The crops are continuing to ripen and look and taste great and are a testament of the hard work and continuous care your vegetables receive.

Fresh Baby Carrots are being dug for the first time this season.  They are tender and sweet.  Cut the greens from the carrots, wash and steam them with a bit of the stem remaining.  The skins are so tender that they do not need to be peeled.

Tomatoes are slowly ripening.  It feels that we wait and wait for tomatoes to ripen for your share.  There are rows and rows of tomatoes, staked and tied to keep the air circulating.  The first tomatoes are such a treat.

Starbor Kale will also be picked this week.  It is a frilly early Kale.  A nice change from the other greens we have been picking.  Kale Chips are a favorite of many CSA members.  Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.  Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.  Bake until the edges brown but are not burnt, 10 to 15 minutes.

There is still Early Jersey Wakefield Cabbage that just has not ended.  There are new recipes on the farm website Recipe section that members have been sending.  I think there is nothing better than crispy Cole Slaw.  Cabbage will also keep for weeks in your refrigerator.  Easy Refrigerator Sauerkraut Recipe, Cole Slaw and also Braised Cabbage are new to the recipe section.

I have been doing quite well updating the farm Face Book page each Sunday.  Check out the new vegetables, field work and other photos from around the farm.  Go to https://www.facebook.com/StoneledgeFarm.

Market Place orders: coffee, honey, maple, sauce, pickles, preserves, will be delivered with the CSA shares.  To place a Market Place order just log into your account from the farm website home page.  Click on Market Place under the center photo.

Enjoy the Vegetables
Deborah for everyone at Stoneledge Farm


 
Jul
29
    
Posted (Steven) in News

Full Vegetable Share
Early Jersey Wakefield Cabbage – 1 head
Summer Squash – 1 pound
Cherry Tomatoes – 1 basket
Red Onions – 3 onions
Baby Carrots with Greens – 1 bunch
Starbor Kale – 1 bunch
Green Basil – 1 bunch
Thyme – 1 bunch

Fruit Share
Peaches – 1 basket – local
White Nectarines – 1 bag – local
Blackberries – 1 basket – no spray


 
Jul
22
    
Posted (Steven) in News

Dear CSA Member

The huge storm that rolled through the metropolitan area last week completely missed the farm.  We were waiting for rain but all that arrived was more heat and humidity. Friday, without warning, it rained.  Finally.  A good soaking rain that everyone welcomed.  The air has cooled and the temperature is almost 40 degrees cooler than just two days ago.  It may seem that farmers are always talking about the weather, but it is what fills our thoughts, our plans and our days.

Slowly the summer vegetables are ripening. A week of Early Jersey Wakefield Cabbage and also Scallions.   The Lemon Basil is fragrant and the Chiogga Beets sweet with such amazing rings. The Chiogga Beets are an Italian heirloom beet.  They have concentric rings of pink and white and are a beauty.  The greens are delicious as well.

If you have had your fill of Beet Greens and Bright Lights Swiss Chard, clean, steam and put them in a plastic freezer bag.  Pop it in your freezer and it will be an amazing treat during the winter months when the last greens are long gone.

Enjoy the vegetables
Deborah
for everyone at Stoneledge Farm


 
Jul
22
    
Posted (Steven) in News

Full Vegetable Share
Summer Squash – 1 pound

Radicchio – 1 head

Chiogga Beets – 1 bunch

Wakefield Cabbage – 1 head

Lemon Basil – 1 bunch  A fragrant, lemon scented, small leaf basil.  The small leaved specialty basil varieties all flower very early.  Pick off the flower heads and eat if you would like or use as a garnish. The leaves can be used as you would green basil but with a lemony twist.

Scallions – 1 bunch

Sage – 1 bunch

Eggplant – 1

Bright  Lights Swiss Chard – 1 bunch

Fruit Share
Blueberries-1 basket.  This is the last week for blueberries.  Local, No spray.

Peaches-1 basket. Local

Nectarines-1 bag.  Local

We make a best guess attempt at the share for the upcoming week.  There may be changes as we start to pick and the updates will be sent to the CSA Coordinators the night before your pickup.


 
Jul
15
    
Posted (Steven) in News

Dear CSA Member

New week, same weather.  I think if you were lucky enough to be on vacation, it would be ideal.  There may be showers on Sunday.  Time will tell.

This years’ garlic harvest is in the barn and hanging to cure and dry.  It looks like some of the best garlic we have grown.  We were uncertain how the warm winter would treat the garlic bulbs, but so far, the bulbs look wonderful.

The garlic will now hang and cure in the barn for the next couple of months.  The outer cover will become dry and the cloves will break apart easily.  At least one third of the bulbs will be saved for seed for next year.  If you come to the Farm Festival  in September, you will be able to see how we hang and dry the garlic.  The annual Farm Festival is the second Saturday in September, the 8th.  Mark your calendars and we hope you will be able to make the trip.

We are still taking Market Place orders online so if you would like to order coffee, honey, maple, preserves, sauce and salsa, please log in and place your order.  It will be delivered with the CSA shares.

A special thank you to the members that made the trip to the farm this last Friday and helped harvest garlic: Kristen, Anne, Kathy and Alan.  It was a hot and humid day, but everyone held tough and were a great help.

I do try to post photos of new vegetables on the farm Face Book page by Sunday.  So far I have each week.  Look for them this Sunday as well.

Enjoy the vegetables
Deborah for everyone at Stoneledge Farm