Oct
29
    
Posted (Lori) in News

Dear CSA Member
Fall staples: potatoes, carrots, beets and garlic this week.  We are in the final weeks of our 2013 CSA season and as the weather gets colder, the vegetables get heartier.  The colors of the vegetables are so vibrant as the cold weather hits.  The root crops even seem to get sweeter with a bit of frost.
Members have been sharing delicious recipes that I have been adding to the farm website Recipe section.  If you have a favorite, please pass it on so it can be added. If you have a favorite website or blog that you think other CSA members would enjoy, please send that along as well.
Marketplace items are still available if you would like to place an order and stock up for the winter.  Honey, maple, coffee will all keep well. Please don’t wait until the last minute because some items will sell out.  New this week are 15 pound bags of Potatoes, Carrots and Beets.
Tuesday the 29th of October we will be planting garlic and members are invited to come to the farm and help if they would like.  We are trying to work around the weather and we were not able to make the planting day a weekend.  We needed to pick the best day weather wise to plant the garlic.  If you are planning on coming to help please bring your own lunch and drinks, dress warmly it has been cold and windy.  We will meet at 9 AM at the barn at 145 Garcia Lane, Leeds, NY  12451 and we work until 4.  If you can’t make it, the garlic will be safely planted, covered and will spend the winter in the field.  We will see it early next spring once again as it is one of the first plants to push their green leaves from the ground.
Keep warm and enjoy the vegetables.
Deborah
for everyone at Stoneledge Farm
Potatoes-2 pounds
Carrots-1 pound
Chiogga Beets-1 pound Red with white stripes.
Garlic-2 heads
Lacinato Kale-1 bunch
Mustard Greens-1 bunch
Radishes-1 bunch
Thyme-1 bunch
Boc Choi-1 head
Hot peppers-take if you would like.
Fruit Share-Bosc Pears, Empire Apples (all purpose) and Rome Apples (better for cooking)
Mushroom Share-White Button Mushrooms

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

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


 
Oct
22
    
Posted (Lori) in News

Dear CSA Member
We are now into the last weeks of the CSA season.  It has been unseasonably warm during the last week and it felt more like early summer than fall.  We will take the warm weather, though.  Picking and washing the root crops can be a really cold task when the weather is frosty.
This week Carrots, Potatoes, Turnips, Kohlrabi, Broccoli, Radishes, Winter Squash and the first Garlic.  We have been holding onto the garlic until the end of the season because the garlic needed a chance to cure and we knew it would store into the last weeks of delivery.  Over 1/3 of the garlic harvest has been divided into individual cloves for seed stock.  We will be planting the garlic soon and members are invited to come and help plant garlic. I will send out an e-mail when we get a bit closer to planting.  We have had to wait a bit this year to plant the garlic because the weather has been so warm.  We do not want to plant the garlic and have the cloves start to grow in the warmth.  They need to settle in and over winter without sprouting.
Did you know that Turnips can be eaten raw?  Peel, cut into sticks and  drizzle with olive oil. Give them a try.  It was amazing as we were washing the heavy turnips to see that turnips float. Turnips were also originally the vegetable carved for Halloween.  Some are so big that you might want to give them a try this Halloween.
This is the last of the lettuce.  We are expecting a frost this week and lettuce will not withstand the cold.  It has been a treat to have such delicious late season salads. If you wash the lettuce well and spin dry in a salad spinner the leaves will stay fresh.
I have posted a 2014 Stoneledge Farm crew photo on the farm Face Book page.  A wonderful hardworking and committed group we have the privilege to work with this last season.
Enjoy the wonderful fall harvest.
Deborah for everyone at Stoneledge Farm
Butternut Winter Squash-1
Turnips-2
Lettuce-2 heads
Broccoli-1
Radish-1 bunch
Potatoes-2 pounds
Garlic-2 heads
Kohlrabi -1 bunch  This is the fall planting of Kohlrabi.  They are sweet and delicious.
Sage-1 bunch
Carrots-1 pound
Hot Peppers-Jalapenos-take if you like
Fruit Share
One bag with Empire Apples, Jona Gold Apples, Bosc Pears
Mushroom Share
Shiitake

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

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


 
Oct
22
    
Posted (Lori) in News

The vegetables in this week’s share can be combined in any number of ways—simply, quickly, deliciously. Here are some ideas to start you off—I’d love to hear how you used your share.

If you want more detailed recipes, the newsletter at Carnegie Hill has some interesting ones:

http://csasprouts.org/wp-content/uploads/2013/10/Week20.2013..pdf

1. Crunchy raw salads: Peel and slice root vegetables (carrots, turnips, kohlrabi, beets, radish) paper-thin or matchstick-size. Combine with broccoli and cauliflower cut into florets, torn lettuce leaves. Add toasted nuts, capers, beans and your favorite dressing; the nuts and beans provide protein and carbs, so this can be a main-dish salad.

2. Cooked vegetables salads: Cut any of the vegetables listed above into bigger pieces—keep the sizes as uniform as possible. Toss with oil, lemon, and your favorite herbs. Arrange in a single layer on a baking pan, salt lightly, and roast in a 400 degree oven, then allow to cool slightly and toss again.

Or—carmelize the vegetables by sautéing in oil, with a teaspoon of sugar added. Toss over medium heat for 10-15 minutes until the vegetables are very soft and browned.

Combine the cooked vegetables with shredded lettuce and any dressing. Bits of meat—grilled chicken strips or shrimp, sautéed sausage—can be added as well.

3. Steamed. Layer the vegetables—cut in uniform wedges or slices–in a steamer basket over boiling water, the heaviest first. Potatoes, carrots, and squash may take 10-15 minutes to cook over steam, while broccoli, cauliflower, and mushrooms take only a few minutes. Add vegetables as the lower layers are nearly done, and at the last minute, throw in shredded greens which only take seconds to cook. Season with salt, pepper, herbs, spices and you’re done—or squeeze on lemon; or dress with a mixture of soy sauce and rice wine vinegar.

4. Mashed. One by one or in combo—root vegetables that are not potatoes are also great candidates for mashing. And broccoli, cauliflower, and squash can be added as well. Dick Sandhaus describes his favorite mashed turnips here:

http://www.bettercheaperslower.com/cgi-bin/iowa/today/930.html

But it’s also fun to experiment with combinations, adding butter, milk, cheese to finish.

5. Soup. Those mashed vegetables can become a soup in seconds; thin with milk, stock or cream. If you’re planning on soup, reserve some small chunks of cooked vegetables to add texture to the soup. Or make simple croutons: toast a slice of bread, rub with garlic, and drizzle with oil. Cut into small pieces and add to your soup.

6. Raw Crudites with dips. Root vegetables make the best crudités. You can drop them in boiling water for a minute, then plunge them in icewater—it intensifies the color and makes them I easoer on the teeth—but I usually don’t bother. A tray of root vegetables—radish, turnip, kohlrabi, carrot, plus broccoli and cauliflowerets—with a dip is a wonderful party dish. Try bagna cauda (Recipes from America’s Small Farms, p. 108; or warm cheddar (melt cheddar cheese in a saucepan or microwave; stir in cream or milk until it’s the right consistency; add herbs or spices and serve warm.

7. Gratin. Once you get the hang of it, you can make a grain in about 15 minutes, plus 35-40 minutes baking time. There are full instructions in Recipes from America’s Small Farms (p. 15). But the basics are: Peel and slice any combination of vegetables and boil them for about ten minutes, until soft. While they are boiling, make a béchamel sauce: Melt 2-3 tbs butter in a heavy saucepan. Whisk in 3 tablespoons flour and keep stirring until smooth. Add 3 cups milk (heating the milk in the microwave makes it go faster) and stir until the sauce thickens. Add 2 cups of your favorite cheese, grated, to the béchamel. By this time, the vegetables are ready; drain and combine with the sauce. Put the sauced vegetables in a lightly greased baking dish, sprinkle bread crumbs over it and bake in a 375 degree oven.

I find that if I make a gratin at the beginning of the week, I have two or three meals all set; just add a salad and there are no more pots to wash

8. Sandwich. Layering thin slices of turnip, radish, or kohlrabi into any sandwich adds crunch, flavor, and vitamins. I especially like radish with egg salad, kohlrabi with turkey.

9. Grains and Roots. Sauteed or roasted roots are great with pasta, rice, quinoa, or any other grain—have you tried the freekah from Lewis Waite Farms?

10. Fries. I was going to do a piece about deep-frying; many of the vegetables in our share are perfect for deep-frying—and if you fry at the right temperature, the food does not absorb much oil. But Mark Bittman did it better, and right on time (luckily, I’m terribly late with posting today and his piece was posted just as I started).

http://www.nytimes.com/2013/10/23/dining/deep-fried-and-good-for-you.html?hpw


 
Oct
15
    
Posted (Lori) in News

Dear CSA Member
The woods surrounding the farm are full of giant oaks and we use a twig from the oak tree in the farm logo. The oaks are always last to change color and they have just started to turn. The ground is scattered with acorns from the oak trees and the squirrels are running from tree to tree.  Deer and turkeys walk the back wood line and stop to eat as they slowly make their way.  While the other trees have lost most of their leaves last week during the heavy rains and wind, the oaks are still full.
Lettuces, Napa Cabbage, Boc Choi, Dill before a frost.  We are going to run out of warm weather eventually and want to make sure that we pick all of the most tender plants.  Beets, Leeks and Broccoli don’t mind the cold.
The weeks are slipping away and supplies of some Marketplace products will be getting limited.  Please place your orders for honey, maple and coffee if you would like to stock up for the winter months.
Enjoy the wonderful warm fall weather we have been having and the wonderful harvest.
Deborah for everyone at Stoneledge Farm
Dill-1 bunch
Beets-2 pounds
Radish-1 bunch
Cauliflower-1 head
Red Leaf Lettuce-1 head
Green Lettuce-1 head
Napa Cabbage-1 head
Boc Choi-1 head
Hot Peppers-take if you like
Leeks-1 bunch
Ancho Peppers-4 These are a mildly hot chili pepper.
Hot Peppers-take if you like
Broccoli Florets -1 bunch
Fruit Share-1 bag of Bosc Pears, Mutsu Apples, Golden Delicious Apples
Mushroom Share-Cremini

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

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


 
Oct
15
    
Posted (Lori) in News

The vegetables in this week’s share seem very easy to use; almost all can combined in stir fries, soups, and salads. I’m posting three recipes very flexible that use a lot of the vegetables we’re receiving this week’s share.

BEET AND CABBAGE BORSCHT

  • 1 cup dried cannellini other other small white beans
  • 6 large beets (about 2 lbs.)
  • 2 Tbsp. olive oil, vegetable oil, or butter
  • 2 medium onions, halved and thinly sliced
  • 1 tsp. salt, plus more to taste
  • 3 cloves garlic, minced (optional)
  • 1 head green, Savoy, or Napa cabbage, cored and thinly sliced or shredded
  • 2 tsp. caraway seeds
  • 8 cups chicken, beef, or vegetable broth
  • Lemon juice to taste
  • Plain yogurt or sour cream for garnish (optional)
  • Fresh chopped dill for garnish (optional)

Preparation:

  1. Put the beans in a large pot and add cold water to cover generously. Bring to a boil, cover, turn off heat, and let sit 1 hour. Drain and return the beans to the pot. Cover again with cold water, bring to a boil, reduce heat to keep a simmer and cook until beans are tender to the bite, about 20 minutes. Drain the beans and set them aside.
  2. Meanwhile, preheat oven to 350°F. Wrap the beets in a large sheet of foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes. Let the beets sit until cool enough to handle. Peel them (their skins should slip off easily after being roasted) and grate them on the large-hole side of a box grater. Set aside. (Note: I like the ease of peeling roasted beets, but feel free to peel and grate raw beets – they will cook quickly enough in the soup.)
  3. In a large pot over medium-high heat add oil, onions, and salt. Cook, stirring occasionally, until the onions are soft, about 3 minutes. Add the garlic, if using, and cook until fragrant, about 1 minute. Add the cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts, 3 to 5 minutes. Add the caraway seeds and beets. Stir to combine and add the broth or water. Bring to a boil, reduce heat to maintain a steady simmer, add beans, and cook until vegetables are tender and flavors blend, 15 to 20 minutes.
  4. Add salt and lemon juice to taste. Serve hot, with a dollop of yogurt or sour cream and a sprinkle of dill, if you like.

Makes 16 generous servings.

Broccoli/Cauliflower/Napa Salad

  • 1 small head Napa cabbage
  • 2 large broccoli spears
  • 1/2 head cauliflower
  • 10 oz. mandarin oranges, drained
  • 1/2 cup sliced almonds
  • 2 TBS sugar
  • Dressing:
  • 1/2 cup mayo
  • 1/4 cup olive oil
  • 3 TBS sugar
  • 2 TBS vinegar
  • 1 TBS parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp red pepper sauce

Instructions

  1. Cut up first 3 ingredients in small pieces. Add drained oranges. Cook almonds and sugar on medium to high heat, stirring constantly, till sugar melts and sticks to almonds. Cool on paper towels, and add to salad mixture.
  2. Mix all dressing ingredients and whisk well. Pour over salad, toss, and serve!

VEGETABLE COCONUT CURRY

  • 1 T. olive oil or sesame oil
  • 1 cup chopped yellow onion
  • 1/2 cup chopped scallions
  • 1 T. fresh minced ginger
  • 8 ounces fresh mushrooms, sliced
  • 2 cups broccoli florets
  • 1 cup cauliflower florets
  • 1 cup chopped carrots
  • 1 1/2 cup chopped yellow or red bell pepper
  • 1/2 cup chopped (or diced) tomatoes
  • 4 cups chopped napa cabbage
  • 3 T. finely chopped fresh basil
  • 1 15-ounce can coconut milk
  • 2 T. soy sauce
  • 2 t. curry powder
  • 2 t. red chile paste
  • 1 t. agave nectar or honey
  • 1/4 t. sea salt, plus more to taste
  • 1 T. corn starch dissolved in 1 T. cold water
  • Cayenne pepper, to taste

Preparation:

1. In a medium saucepan over medium-high heat, heat the olive oil. Once the oil is hot, add the onion, scallions and ginger, and cook, stirring often, until the onions are just soft, about 4 minutes. Add the mushrooms and cook until softened, about 2 minutes more. Add the broccoli, cauliflower, carrots, pepper, tomatoes, cabbage and basil, tossing well. Add the coconut milk, soy sauce, curry powder, chile paste, agave nectar, sea salt and corn starch mixture, stirring well to combine.

2. Bring the mixture to a boil, then turn down the heat, cover the saucepan, and simmer until all of the vegetables are tender, about 5-10 minutes, stirring occassionally. Add salt and cayenne pepper to taste and serve hot.