Sep
30
    
Posted (Lori) in News

Dear CSA Member
This week fresh lettuce. The night time temperatures have remained above freezing and so the fall planting of lettuce is looking spectacular.  Last year a member requested that we give fall lettuce a try.  The weather has been favorable and without frost to date, the lettuce has grown very well.   It should be a treat to have a fresh salad once again.  There was so much lettuce this last spring but suddenly the lettuce is gone with the hot weather.  We are very happy to have tried growing lettuce in the fall.
I know that everyone is getting anxious for the fall crops and so we are sending Potatoes, Rainbow Carrots and Radishes this week.  All hearty fall root crops.  The Rainbow Carrots are really our own mix of Yellow (Yellow Pack Carrots), Orange (Bolero Carrots) and Purple (Purple Haze) Carrots.  Peter mixes the seeds of all three varieties and plants them together.  They are a colorful mix that we hope you enjoy.
We are also still making our way through the fall planted tender greens.  The Mizuna and Mustard Greens will not withstand a frost and we are picking them to send again this week.  Both are tender and the Mizuna is a good addition to a fresh salad.
Tomatillos.  The salsa recipe on the farm website is really delicious.  I think that roasting the vegetables really brings out a sweetness.  If you don’t want to make Salsa Verde now, you can easily freeze the tomatillos.  Take off the husk, wash and put the tomatillos in a freezer bag.  Pop in the freezer.  Add a hot pepper to the bag and you have the makings of Salsa Verde for later in the winter.  When you are ready to make the salsa, thaw and use as you would fresh tomatillos.
If you are a Coffee Share member, this is a Coffee Share delivery week. Please pick up your Coffee Share with the CSA shares.
This week on the CSA online Marketplace are Tomatillos by the 10 pound bag, Apples, Hot Peppers-there are Habaneros this week.  Coffee, Maple and Honey are also available.  Grade B syrup is running low so please place your orders for Grade B Maple soon.  There are a few more Grade A, but that is also starting to run low.
I just posted fall color photos on the farm FaceBook page.  We are so lucky to live in the North East.
Enjoy the vegetables
Deborah
for everyone at Stoneledge Farm
Red Leaf Lettuce-2 heads
Mizuna-1 bunch
Mustard Greens-1 bunch
Radish-1 bunch
Potatoes-2 pounds
Red Cabbage-1 head
Tomatillos-10
Thyme-1 bunch
Rainbow Carrots-1 bunch
Hot Peppers-Habanero-very hot-take if you like
Ancho Peppers- 2 These are the glossy, dark green pepper with a stem.  They are a mildly hot chili pepper.  Great frozen and added later in the winter to give a little heat to your cooking.
Sweet Peppers-2 a mix of varieties.
Coffee Shares this week
Mushroom Shares-White Button
Fruit Share-Pears, Jona Gold Apples, Cortland Apples  in two bags.  There is a larger bag with Pears, Jona Gold and Cortland Apples.  There is a second smaller bag that has green writing on the outside that has just Jona Gold and Cortland Apples.
Take 1 of each bags.

Marketplace Orders for this week:

Stoneledge Farm LLC

359 Ross Ruland Road
South Cairo, NY  12482

LIKE us at https://www.facebook.com/StoneledgeFarm


 
Sep
30
    
Posted (Lori) in News

DRESSING FOR FALL

Fall salads are different from the ones we make in summer. In summer, the goal, at least for me, is to keep the oven off and the dressing light. When cooler weather comes around, I use:

–heavier, spicier greens like mizuna and arugula in addition to lettuce;

–cooked ingredients—roasted carrots, butternut squash, and beets, boiled potatos

–chunks of cheese

–nuts

–avocado

–grains, such as quinoa, farro, orzo

–fall fruit: fresh and dried apples, pears, and grapes; orange and grapefruit

And the salads are heavier and spicier as well, often heated. Here are two of them:

WARM CIDER VINAIGRETTE (from the Food Network(

¾ cup apple cider or apple juice

2 tbs cider vinegar

2 tbs minced shallots

2 tsp Dijon mustard

½ cup olive oil

Salt and pepper to taste

Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, olive oil, salt and pepper.

MAPLE BALSAMIC VINAIGRETTE From Land o’ Lakes

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup maple syrup

2 teaspoons country-style Dijon mustard

1 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

Combine all ingredients in a small bowl and whisk until completely combined.

ROASTED TOMATILLO SALSA

From Rick Bayless
8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped (or, if you don’t like cilantro, use parsley)
Scant 1/4 cup finely chopped onion
Salt

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro/parsley and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

GREEN RICE with tomatillos

1 recipe Tomatillo Salsa, recipe follows
6 Poblano or Ancho chiles, roasted, peeled and seeded
5 Romaine lettuce leaves
2 bunches cilantro, stems and leaves
4 scallions, white and green parts
6 garlic cloves, peeled
1/2 cup cold water
2 teaspoons salt
1/4 cup vegetable oil
3 cups long-grain rice, rinsed

Preheat oven to 350 degrees. Pour the tomatillo salsa into a food processor or a blender. Add the chiles, lettuce leaves, cilantro, scallions, garlic, water and salt and process until liquified. Set aside. In a medium skillet heat vegetable oil over medium-low heat. Add rice, stirring constantly, until golden and crackling, about five minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, 30 – 35 minutes. Stir with a fork and serve hot.

TOMATILLO SALSA (GREEN SALSA)
1 pound tomatillos, husked, washed and cut into quarters
2 – 4 large hot peppers, stemmed, seeded if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt

In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

SPICY CHICKEN AND TOMATILLO SOUP

From: What’s Cooking America

2 whole chicken breasts, boneless and skinless
1 pound tomatillos, husked, rinsed, and quartered
1 onion, chopped
3 cloves garlic, chopped or minced
1 Russet potato, peeled and quartered
1 teaspoon dried oregano
1 to 2 fresh jalapeno chile peppers (stems and seeds removed) or according to your taste
4 cups chicken broth or stock
3 cups water
Coarse salt and coarsely-ground black pepper, to taste
1/4 cup sour cream
2 to 3 tablespoons chopped fresh cilantro leaves

Prepare Tomatillos: Remove the husks before using, the husks are inedible. Tomatillos are very easy to cook with because they don’t need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.

In a large soup pot (or cast-iron Dutch oven) over medium heat, add chicken, onion, garlic, tomatillos, potato, oregano, chile pepper, chicken stock, and water; cover and bring just to a boil. Reduce head to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone. Remove chicken from the pot to a bowl or plate and set aside to cool (when cool, take meat from the bones and shred into pieces). Refrigerate cooked chicken until ready to use.

Remove the soup pot from the heat and let the vegetables and broth cool slightly.

Working in batches, puree the vegetable and broth in a blender or food processor.

When ready to serve, reheat the vegetable soup puree over medium heat, stirring occasionally, until hot. Adjust seasoning if necessary.

To serve, place a small pile of the shredded chicken into each soup bowl. Ladle the pureed soup around the pile of chicken in each bowl. Top each bowl of soup with sour cream and cilantro.

CHILIS RELLENOS

The following recipe for Mexican stuffed peppers claims authenticity. A more complicated recipe from Rick Bayless can be found at:  http://www.rickbayless.com/recipe/view?recipeID=205

My own recipe is much less authentic; I use mozzarella as the stuffing, and I shred it and toss it with sautéed onions, garlic and other spices before I put it in the onions. And instead of coating the peppers with flour and egg, I dip into egg first, and then matzo meal, which is probably hard to find in Mexico. And I use much less oil—I use an 8-inch pan that fits 4-6 peppers and find that about ¼ cup of oil comes about ½ inch up the sides and that’s enough.

6 fresh Anaheim chile peppers

1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips

2 eggs, separated

1 teaspoon baking powder

¾ cup all-purpose flour

1 cup vegetable shortening or oil, for frying

  1. Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  2. Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
  3. Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
  4. Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

 
Sep
23
    
Posted (Lori) in News

Dear CSA Member
What a treat this week has been.  Beautiful fall weather.  The leaves are just starting to change and we are so fortunate that we can be part of this spectacular transformation each year.
Lacinato Kale is a favorite kale variety.  Long, thin leaves in a bluish green color.  The flavor is just a bit more subtle than some of the kale varieties.
Tomatillos were requested by a couple of members and we went through the patch again.  They are just perfect for Salsa Verde.  Add a couple of Serrano Peppers for heat .
Greens of Mustard are quite tender and can be used fresh or lightly sautéed.  Radishes from the fall planting.  We planted them in the spring as well but they were washed out in a heavy rain.  Makes them even better in the fall. Most are French Breakfast which are longer and white with pink to red.  There are a couple of Cherriette Radishes that seemed to sneak into the patch.  Those are the round, red radishes.  Both varieites are delicious this time of year.  The greens are also edible if you like a peppery green.
Cabbage keeps coming and is in the share again.  CSA member Myles sent this funny link http://www.mentalfloss.com/article/52568/46-state-fairs-and-what-makes-them-special.  So glad that our cabbages are a more manageable size.  Entire homes would be full of cabbage at the rate they are growing this season!
This week there are Tomatillos by the 10 pound bag, Bartlett Pears and Gala Apples available through the online Marketplace along with Honey, Maple and Coffee.  New photos have also been posted on the farm Face Book page.  Take a look.
Enjoy the vegetables.
Deborah for everyone at Stoneledge Farm
LACINATO KALE-1 bunch
TOMATILLOS-10
French Breakfast/ Cherriette RADISHES-1 bunch
PARSLEY-1 bunch
MUSTARD GREENS-1 bunch
MIZUNA-1 BUNCH
SHALLOTS-4
CABBAGE-1
ANCHO PEPPERS-2 THESE ARE A MILDLY HOT, CHILI PEPPER.
Hot Peppers-Serrano’s take if you like.  You can also freeze hot peppers-just be careful cutting them.
Fruit Share-Please note, all of the fruit is packed in one bag.
Seckel Pears
Early Fuji Apples
Gala Apples
Mushroom Share
Portobello

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

LIKE us at https://www.facebook.com/StoneledgeFarm


 
Sep
23
    
Posted (Lori) in News

I can’t say that I’m inspired by the vegetables in this week’s share. I can’t wait for the root vegetables—beets, turnips,celeriac—to start, and for more broccoli, cauliflower, carrots, and potatoes. I’ve asked Debbie when that will be. Meanwhile, here are some ways to use this week’s radishes, and a recipe for tomatillo jam.

Radish ideas:

1. Radish salad: (adapted from an interview of Deborah Madison and The Splendid Table

the radishes paper-thin, and they get so translucent, delicate and delicate-tasting. Then I mix them all with some things like radish sprouts, maybe some of the radish leaves, a little salt and pepper, lemon juice and olive oil. I put in some very thin slices of a dry Monterey Jack cheese, an aged Gouda or maybe manchego, which isn’t the usual thing to do with radishes. But I think that the proteins and caseins in the cheese give it such a round, wonderful taste. It’s one of my favorite salads, and it’s absolutely beautiful

2. Piquant Radish Soup with Crème Fraiche; from Vegetarian Times

1/2 lb. radishes, halved (3 cups)
1 small russet potato, peeled and cut into chunks
1 small white onion, quartered
1 Tbs. unsalted butter
? tsp. white pepper
1 Tbs. prepared horseradish sauce
2 Tbs. crème fraîche, plus more for garnish, optional—see note

1. Pulse radishes and potato in food processor until finely chopped. Transfer to bowl, wipe out food processor, and set radish mixture aside.

2. Pulse onion in food processor until finely chopped.

3. Heat butter in saucepan over medium heat. Add onion, and cook 3 minutes, or until translucent. Add radish mixture, white pepper, and 31/2 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer, covered, 30 minutes.

4. Remove soup from heat, stir in horseradish, and purée in food processor in batches until smooth. Add crème fraîche, and purée until combined. Season with salt, if desired. Serve garnished with radish, greens, and crème fraîche (if using).

NOTE: To make crème fraiche: Add 2 tbs buttermilk to 1 cup heavy cream.; stir to combine. Cover, and leave in a warm dry place—not the refrigerator—for 12-16 hours. Like magic—the cream thickens and turns into a delicate, complex concoction that adds great flavor to everything it comes in contact with.

3. Raita: Add 3 tbs of chopped radish, 1 tbs chopped onion, and 3 tbs of chopped cucumber to one cup yogurt. Add ¼ cup chopped parsley and mix thoroughly, .

4. Radish toast. Butter a slice of toast and cover with a thin slice of radish.

5. Braised radishes

3/4 lb. radishes (about 1 bunch), tops removed and reserved

`1 Tbs. unsalted butter

1/3 cup lower-salt chicken or vegetable broth

1 tsp. cider vinegar

1 tsp. granulated sugar

Kosher salt

Trim the radishes and slice them crosswise into 1/3-inch-thick rounds. Trim and discard the stems from a small handful of the tops, wash the leaves thoroughly, pat dry, and then finely chop enough to measure 2 Tbs. (Save the rest of the tops for another use.)

In a 10-inch skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover, and cook until the radishes are crisp-tender, 5 to 7 minutes. Uncover, raise the heat to high, and add the vinegar, sugar, and 1/2 tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes. Garnish with the chopped leaves and serve.

6. Grated radish dressing

Trim 1 bunch radishes and chop them roughly. Place them in a food processor and pulse to grate. Combine with 1 tbs soy sauce and 1 tbs rice wine vinegar. Serve with broiled fish.

7. Cabbage radish slaw

1 1/2 pound cabbage, cored and thinly sliced (6 cups)

  • 2 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 3 tablespoons red-wine vinegar
  • 1 1/2 tablespoons honey mustard
  • 1/4 teaspoon black pepper
  • 5 radishes, thinly sliced

Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.

Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.

Rinse cabbage with cold water in a colander, then firmly squeeze handfuls to remove excess water and transfer cabbage to cleaned bowl. Add radishes and dressing to cabbage, tossing to combine.

8. Tomatillo, radish, celery salsa

  • 1 pound fresh tomatillos
  • 4 celery ribs
  • 1 cup packed fresh cilantro sprigs
  • 6 radishes
  • 1 tablespoon fresh lemon juice

Remove husks from and rinse tomatillos under warm water to remove stickiness. Pat tomatillos dry and cut about three fourths into 1/4-inch dice. In a blender or food processor puree remaining tomatillos until smooth. Cut celery into 1/4-inch dice and finely chop cilantro. Slice radishes and cut into julienne strips. In a bowl toss together all ingredients and season with salt. Salsa may be made 1 hour ahead and chilled, covered.

9. Layer into sandwiches

Thin slices of radish add crunch and tang to sandwiches such as egg salad, tuna, and roast beef.

10. Microwaved radishes

Steam trimmed radishes in a covered microwave safe container for 8 minutes, or until fork tender. Drain and toss with butter, serve immediately.

TOMATILLO AND LIME JAM
Mermelada de Tomate Verde con Limon
Makes about 1 1/4 cups; from Patti’s Mexican Table

1 lb tomatillos, husks removed, rinsed and roughly chopped
1 1/2 cups sugar
1 cup water
4 tbsp fresh squeezed lime juice
Rind of a lime, whole or chopped
A pinch of salt

Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.

Don’t wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.

I can’t say that I’m inspired by the vegetables in this we, ek’s share. I can’t wait for the root vegetables—beets, turnips,celeriac—to start, and for more broccoli, cauliflower, carrots, and potatoes. I’ve asked Debbie when that will be. Meanwhile, here are some ways to use this week’s radishes, and a recipe for tomatillo jam.

Radish ideas:

1. Radish salad: (adapted from an interview of Deborah Madison and The Splendid Table

the radishes paper-thin, and they get so translucent, delicate and delicate-tasting. Then I mix them all with some things like radish sprouts, maybe some of the radish leaves, a little salt and pepper, lemon juice and olive oil. I put in some very thin slices of a dry Monterey Jack cheese, an aged Gouda or maybe manchego, which isn’t the usual thing to do with radishes. But I think that the proteins and caseins in the cheese give it such a round, wonderful taste. It’s one of my favorite salads, and it’s absolutely beautiful

2. Piquant Radish Soup with Crème Fraiche; from Vegetarian Times

1/2 lb. radishes, halved (3 cups)
1 small russet potato, peeled and cut into chunks
1 small white onion, quartered
1 Tbs. unsalted butter
? tsp. white pepper
1 Tbs. prepared horseradish sauce
2 Tbs. crème fraîche, plus more for garnish, optional—see note

1. Pulse radishes and potato in food processor until finely chopped. Transfer to bowl, wipe out food processor, and set radish mixture aside.

2. Pulse onion in food processor until finely chopped.

3. Heat butter in saucepan over medium heat. Add onion, and cook 3 minutes, or until translucent. Add radish mixture, white pepper, and 31/2 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer, covered, 30 minutes.

4. Remove soup from heat, stir in horseradish, and purée in food processor in batches until smooth. Add crème fraîche, and purée until combined. Season with salt, if desired. Serve garnished with radish, greens, and crème fraîche (if using).

NOTE: To make crème fraiche: Add 2 tbs buttermilk to 1 cup heavy cream.; stir to combine. Cover, and leave in a warm dry place—not the refrigerator—for 12-16 hours. Like magic—the cream thickens and turns into a delicate, complex concoction that adds great flavor to everything it comes in contact with.

3. Raita: Add 3 tbs of chopped radish, 1 tbs chopped onion, and 3 tbs of chopped cucumber to one cup yogurt. Add ¼ cup chopped parsley and mix thoroughly, .

4. Radish toast. Butter a slice of toast and cover with a thin slice of radish.

5. Braised radishes

3/4 lb. radishes (about 1 bunch), tops removed and reserved

`1 Tbs. unsalted butter

1/3 cup lower-salt chicken or vegetable broth

1 tsp. cider vinegar

1 tsp. granulated sugar

Kosher salt

Trim the radishes and slice them crosswise into 1/3-inch-thick rounds. Trim and discard the stems from a small handful of the tops, wash the leaves thoroughly, pat dry, and then finely chop enough to measure 2 Tbs. (Save the rest of the tops for another use.)

In a 10-inch skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover, and cook until the radishes are crisp-tender, 5 to 7 minutes. Uncover, raise the heat to high, and add the vinegar, sugar, and 1/2 tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes. Garnish with the chopped leaves and serve.

6. Grated radish dressing

Trim 1 bunch radishes and chop them roughly. Place them in a food processor and pulse to grate. Combine with 1 tbs soy sauce and 1 tbs rice wine vinegar. Serve with broiled fish.

7. Cabbage radish slaw

1 1/2 pound cabbage, cored and thinly sliced (6 cups)

  • 2 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 3 tablespoons red-wine vinegar
  • 1 1/2 tablespoons honey mustard
  • 1/4 teaspoon black pepper
  • 5 radishes, thinly sliced

Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.

Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.

Rinse cabbage with cold water in a colander, then firmly squeeze handfuls to remove excess water and transfer cabbage to cleaned bowl. Add radishes and dressing to cabbage, tossing to combine.

8. Tomatillo, radish, celery salsa

  • 1 pound fresh tomatillos
  • 4 celery ribs
  • 1 cup packed fresh cilantro sprigs
  • 6 radishes
  • 1 tablespoon fresh lemon juice

Remove husks from and rinse tomatillos under warm water to remove stickiness. Pat tomatillos dry and cut about three fourths into 1/4-inch dice. In a blender or food processor puree remaining tomatillos until smooth. Cut celery into 1/4-inch dice and finely chop cilantro. Slice radishes and cut into julienne strips. In a bowl toss together all ingredients and season with salt. Salsa may be made 1 hour ahead and chilled, covered.

9. Layer into sandwiches

Thin slices of radish add crunch and tang to sandwiches such as egg salad, tuna, and roast beef.

10. Microwaved radishes

Steam trimmed radishes in a covered microwave safe container for 8 minutes, or until fork tender. Drain and toss with butter, serve immediately.

TOMATILLO AND LIME JAM
Mermelada de Tomate Verde con Limon
Makes about 1 1/4 cups; from Patti’s Mexican Table

1 lb tomatillos, husks removed, rinsed and roughly chopped
1 1/2 cups sugar
1 cup water
4 tbsp fresh squeezed lime juice
Rind of a lime, whole or chopped
A pinch of salt

Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.

Don’t wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.

I can’t say that I’m inspired by the vegetables in this we, ek’s share. I can’t wait for the root vegetables—beets, turnips,celeriac—to start, and for more broccoli, cauliflower, carrots, and potatoes. I’ve asked Debbie when that will be. Meanwhile, here are some ways to use this week’s radishes, and a recipe for tomatillo jam.

Radish ideas:

1. Radish salad: (adapted from an interview of Deborah Madison and The Splendid Table

the radishes paper-thin, and they get so translucent, delicate and delicate-tasting. Then I mix them all with some things like radish sprouts, maybe some of the radish leaves, a little salt and pepper, lemon juice and olive oil. I put in some very thin slices of a dry Monterey Jack cheese, an aged Gouda or maybe manchego, which isn’t the usual thing to do with radishes. But I think that the proteins and caseins in the cheese give it such a round, wonderful taste. It’s one of my favorite salads, and it’s absolutely beautiful

2. Piquant Radish Soup with Crème Fraiche; from Vegetarian Times

1/2 lb. radishes, halved (3 cups)
1 small russet potato, peeled and cut into chunks
1 small white onion, quartered
1 Tbs. unsalted butter
? tsp. white pepper
1 Tbs. prepared horseradish sauce
2 Tbs. crème fraîche, plus more for garnish, optional—see note

1. Pulse radishes and potato in food processor until finely chopped. Transfer to bowl, wipe out food processor, and set radish mixture aside.

2. Pulse onion in food processor until finely chopped.

3. Heat butter in saucepan over medium heat. Add onion, and cook 3 minutes, or until translucent. Add radish mixture, white pepper, and 31/2 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer, covered, 30 minutes.

4. Remove soup from heat, stir in horseradish, and purée in food processor in batches until smooth. Add crème fraîche, and purée until combined. Season with salt, if desired. Serve garnished with radish, greens, and crème fraîche (if using).

NOTE: To make crème fraiche: Add 2 tbs buttermilk to 1 cup heavy cream.; stir to combine. Cover, and leave in a warm dry place—not the refrigerator—for 12-16 hours. Like magic—the cream thickens and turns into a delicate, complex concoction that adds great flavor to everything it comes in contact with.

3. Raita: Add 3 tbs of chopped radish, 1 tbs chopped onion, and 3 tbs of chopped cucumber to one cup yogurt. Add ¼ cup chopped parsley and mix thoroughly, .

4. Radish toast. Butter a slice of toast and cover with a thin slice of radish.

5. Braised radishes

3/4 lb. radishes (about 1 bunch), tops removed and reserved

`1 Tbs. unsalted butter

1/3 cup lower-salt chicken or vegetable broth

1 tsp. cider vinegar

1 tsp. granulated sugar

Kosher salt

Trim the radishes and slice them crosswise into 1/3-inch-thick rounds. Trim and discard the stems from a small handful of the tops, wash the leaves thoroughly, pat dry, and then finely chop enough to measure 2 Tbs. (Save the rest of the tops for another use.)

In a 10-inch skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover, and cook until the radishes are crisp-tender, 5 to 7 minutes. Uncover, raise the heat to high, and add the vinegar, sugar, and 1/2 tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes. Garnish with the chopped leaves and serve.

6. Grated radish dressing

Trim 1 bunch radishes and chop them roughly. Place them in a food processor and pulse to grate. Combine with 1 tbs soy sauce and 1 tbs rice wine vinegar. Serve with broiled fish.

7. Cabbage radish slaw

1 1/2 pound cabbage, cored and thinly sliced (6 cups)

  • 2 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 3 tablespoons red-wine vinegar
  • 1 1/2 tablespoons honey mustard
  • 1/4 teaspoon black pepper
  • 5 radishes, thinly sliced

Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.

Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.

Rinse cabbage with cold water in a colander, then firmly squeeze handfuls to remove excess water and transfer cabbage to cleaned bowl. Add radishes and dressing to cabbage, tossing to combine.

8. Tomatillo, radish, celery salsa

  • 1 pound fresh tomatillos
  • 4 celery ribs
  • 1 cup packed fresh cilantro sprigs
  • 6 radishes
  • 1 tablespoon fresh lemon juice

Remove husks from and rinse tomatillos under warm water to remove stickiness. Pat tomatillos dry and cut about three fourths into 1/4-inch dice. In a blender or food processor puree remaining tomatillos until smooth. Cut celery into 1/4-inch dice and finely chop cilantro. Slice radishes and cut into julienne strips. In a bowl toss together all ingredients and season with salt. Salsa may be made 1 hour ahead and chilled, covered.

9. Layer into sandwiches

Thin slices of radish add crunch and tang to sandwiches such as egg salad, tuna, and roast beef.

10. Microwaved radishes

Steam trimmed radishes in a covered microwave safe container for 8 minutes, or until fork tender. Drain and toss with butter, serve immediately.

TOMATILLO AND LIME JAM
Mermelada de Tomate Verde con Limon
Makes about 1 1/4 cups; from Patti’s Mexican Table

1 lb tomatillos, husks removed, rinsed and roughly chopped
1 1/2 cups sugar
1 cup water
4 tbsp fresh squeezed lime juice
Rind of a lime, whole or chopped
A pinch of salt

Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.

Don’t wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.


 
Sep
16
    
Posted (Lori) in News

Dear CSA Member
Fall weather and we are all soaking it up.  I have to say we are a bit weary after the long season and the change in season is welcomed.  We look forward to the hearty vegetables that fall brings.
This year we increased the number of fall transplants to give a bit of variety to the fall greens.  The fall transplanting of Boc Choi is ready and beautiful.  The cooler, wet weather has been perfect for Boc Choi.  Mustard Greens were also transplanted at the same time the Boc Choi was and is tender and mild tasting.   They can be used fresh or gently cooked.  Try adding them to a salad with a sweet-tangy salad dressing like the recipe for Mixed Greens’ Salad with Apples and Maple-Walnut Oil Dressing that can be found on the farm website Recipe Section, Mustard.  Almost seems like spring time once again.
Part of being a CSA member is receiving the abundance of harvest.  This year cabbage is in that category.  We planted the same amount of transplants as other years, but it seems that not one was lost.  Cabbage again this week.  We need to keep harvesting and it just keeps coming.
Potatoes are also a bumper crop.  The cool and very wet summer were perfect conditions for potatoes to grow.  What a treat to eat freshly dug potatoes.  The skin is just as delicious as the rest of the potato.  If you start to have a surplus of potatoes, keep them in your refrigerator vegetable drawer.  They will last and last.
There was a small child’s purple sweat shirt and a hot plate with a winter scene left at the farm visit.  If either is yours, please let me know and I will sent them back with the CSA shares.
This week there are Bartlett Pears and Gala Apples available through the online Marketplace along with Honey, Maple and Coffee.  New photos have also been posted on the farm Face Book page.  Take a look.
Enjoy the vegetables.
Deborah for everyone at Stoneledge Farm
Bright Lights Swiss Chard-1 bunch
Winter Squash- As the wet weather has been kind to some vegetables, it has had the opposite effect on the winter squash.  Use right up.  The squash will not keep.
Sage-1 bunch  To dry for later use just hang and let dry.
Mustard Greens-1 bunch
Boc Choi-1 bunch
Shallots-4
Cabbage-1 head
Potatoes-2 pounds
Peppers-2
Celery
Hot Peppers-take if you like.  You can also freeze hot peppers-just be careful cutting them.
Fruit Share-all in one bag
Bartlett Pears
Macintosh Apples
Gala Apples
Mushroom Share
Cremini

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

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