Posted (Lori) in News


Scroll down for the message from Stoneledge with the list of vegetables. Scroll down further for recipes


After that long, cold winter and non-existent spring, we’re finally getting the warmth and sunshine we deserve. When the cold weather persisted so long into April and May, I was afraid our shares would be sparse for the first few weeks—but I’ve been amazed at how plentiful, beautiful, and delicious the early vegetables have been. And now we’re transitioning into the true summer vegetables. There’s still a lot of lettuce—enjoy it while you can, the heat will kill it very soon.


Another kind of abundance—there have b een three baby boys born to members in the first few weeks of the season. Congratulations to the Bell-Wechslers—and to big sister Eliza—on the birth of Zachary!


Only about 15% of our members take advantage of the opportunity we have to order responsibly-grown products—meat, poultry, eggs, dairy, grains, honey, coffee, etc—from Stonelege Marketplace and Lewis Waite Farms. I don’t like to hard-sell—but this is really good stuff and it’s so hard to find it that I want to make sure you know that we order and get these products delivered right to our site:

For Stoneledge (honey, maple syrup, coffee, mushrooms): www.stoneledgefarmny.com.

Click on Marketplace and follow links

For Lewis Waite Farms (meat, poultry, eggs, dairy, grains, bread, and lots of other stuff):



One of our members, Devi, has launched a wonderful new website/blog that focuses of fresh food. She’s using her share to create incredible recipes that we can all use.  I tried her kohlrabi-lentil soup—delicious and great for chilly summer night upstate. I’m looking forward to trying more of her recipes. You’ll find her blog here:


If anyone else would like to share news or projects, I’m happy to post them—just send them to me.


Dear CSA Member

Welcome Summer.  What a glorious first week.  Blue sky, breezy but warm.  As soon as we were finished transplanting Kale and Collards for this fall, rain.  From plant to animal we are all loving the weather.

The lettuces are still coming on strong and it will be another week of greens.  Romaine, Red Leaf and a Red Oak Leaf and are the lettuces this week.  The lettuces come in abundance and then they are suddenly gone until fall.  They do not grow well in the hot weather of July and August.  Fill your salad bowls and enjoy while they last.

The first of the Early Jersey Wakefield Cabbage and Summer Squash. Early Jersey Wakefield is an Heirloom cabbage.  Small with a pointed top.  Very sweet tasting.

The first picking of Summer Squash is abundant.  The following weeks will probably not be such a heavy load but we are sending a generous share with the first picking.  There are five different varieties of Summer Squash that we grow and you will receive a mix of what has been picked over the season.  You should look for: Sunburst is a flat, patty pan, a couple of different green Zucchini varieties but we will call them all Zucchini.  Golden Glory which is a gold Zucchini, Romanesco, a striped Zucchini looking squash and finally Zephyr which is a bi-colored summer squash.  Yellow on the top, green on the bottom.  They are all delicious.

To top off the week, Sugar Snap Peas.  These are edible pod peas so snap the stem, pull off the string and eat the entire pod.  A treat that only comes once a year.

Marketplace orders of Organic Fair trade Coffee, Organic Dark Chocolate, local Honey and Maple Syrup will be delivered weekly.  To order just log into your CSA Member account and select Marketplace.  You can also order Mushrooms in bulk from the Marketplace.  Mushroom orders must be received by Friday at 6.

Enjoy the vegetables.

Deborah for everyone at Stoneledge Farm

Red Tide Lettuce-1 head

Romaine Lettuce-1 head

Red Oak Leaf Lettuce-1 head

Bright Lights Swiss Chard-1 bunch

Early Jersey Wakefield Cabbage-1 head

Garlic Scapes-4

Summer Squash-5

Sugar Snap Peas-1 pound

Mushroom Share-Oyster

Mushrooms from the Bulich Mushroom Company, Catskill

Stoneledge Farm LLC



359 Ross Ruland Road

South Cairo, NY  12482


This week’s vegetables need very little instruction or preparation. And since it is going to be a hot week, you probably won’t want to spend much time cooking in a hot kitchen. I’ve included a few recipes for cabbage and squash. There’s no reason to do anything with the snap peas except pull off the string and pop them in your mouth.

You’ll find lots of recipes for squash and cabbage in Recipes from America’s Small Farms—there’s a batch of cole slaws recipes on page 73, and the Greek Zucchini Cakes on page 151 is one of my favorite recipes.

Serves 4

1 1/2 pounds zucchini, yellow, or zephyr squash
1 shallot, very thinly sliced (about 2 tablespoons)
2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
Salt and freshly ground black pepper
1/4 cup chiffonade of basil
1/4 cup toasted pine nuts
2 ounces goat cheese

Trim the ends off the squash and, using a mandoline, vegetable peeler, or knife, cut the squash lengthwise into very thin strips.

Place in a large bowl with the sliced shallot, olive oil, and vinegar, and gently toss to combine. Let stand for 10 minutes.

Season to taste with salt and pepper. Then add the basil and pine nuts and gently toss to combine.

Transfer to a serving dish(es) and crumble goat cheese on top. Serve immediately.

Serves 2

4 ounces angel hair pasta
1 tablespoon butter
1/2 small onion
2 garlic cloves, pressed
2 medium summer squash or zucchini, grated
pinch cayenne pepper
1/4 cup grated Parmesan cheese

Bring a large pot of water to the boil.

Meanwhile, melt the butter in a medium saucepan. Add the onion and cook, stirring, until the onion is translucent, 5-10 minutes. Put in the pinch of cayenne pepper and of salt, then add the grated zucchini and the garlic and cook over medium heat until reduced, about 8 minutes. Sprinkle with pepper and a little more salt and turn the heat to low.

When the water is boiling, add a teaspoon of salt and the angel hair and cook according to package directions (angel hair cooks quite quickly – it will take only 2-3 minutes). Drain, reserving 1/3 cup of pasta water.

Add the angel hair and pasta water to the summer squash and turn the heat to high. Let the whole thing reduce, then scoop into a serving bowl and sprinkle with the cheese. Serve immediately.


Serves 2-4

2 tbsp butter

1 medium onion, finely chopped

2 garlic cloves, minced (or 1 finely choppe garlicscape)

1 heaped tbsp grated fresh ginger

1 medium green cabbage, cored and thinly sliced

3/4 cup heavy cream (or less, half-and-half also works)

Salt and black pepper to taste

1 In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.

2 Stir in the ginger and cook for about a minute. Then, add the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.

3 Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom. Cover and continue to cook over a low heat for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust the seasonings as desired and serve.



1 green cabbage, cut into 1? thick slices;

3 tbsp. extra-virgin olive oil or melted ghee;

5 large garlic cloves, minced; or 3 tbs minced garlicscape

Sea salt and freshly ground black pepper to taste

Preheat your oven to 400 F.

Brush both sides of each cabbage slice with the olive oil or ghee.

Spread the garlic evenly on each side of the cabbage slices, and season them to taste with salt and pepper.

Roast in your oven for 20 minutes; then turn the slices over and roast them again for another 20 minutes or until the edges are crispy.

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