Posted (Lori) in News
Week #4
Dear CSA Member
It has been a cool and very rainy June.  Complete opposite to the very dry and hot May.  It is hard to believe that July is nearly here and we are cold working outside.
With the rain and cool temperatures come beautiful greens.  Almost like growing in the  fall.  Natcha Escarole is a slightly bitter green that is excellent with white beans.   Lettuces are still abundant and glorious.   The Beet Greens are very nice and should be cut from the bulb and cooked as a green.
New this week is Cabbage.  Early Jersey Wakefield Cabbage is an early, pointed cabbage variety that is also an Heirloom seed variety.  The Cabbage is sweet and makes delicious slaw.  An easy and delicious Cole Slaw recipe on the farm website Recipe section.  The Recipe collection can be found under The Farm tab.
Kohlrabi, Red Kolibri, is the bulb shaped vegetable with leaves at the top.  The leaves and the bulb are edible.  Kohlrabi can be used fresh or cooked.  The bulb tastes a bit like the stem of a broccoli and the beautiful purple-red color of the bulb is very attractive.
Marketplace items are available weekly.  Mushroom Share this week is Oyster Mushrooms.
PS 11 3rd Grade Students visited the farm in May.  We have received very nice thank you cards from the students.  One student wrote a poem that we have included on the Farm News on the farm website www.stoneledge.farm,
Enjoy the Harvest.
Deborah for everyone at Stoneledge Farm
Cabbage-1 head  Early Jersey Wakefield is a pointed, heirloom variety.
Kohlrabi-2  Red Kolibri
Thyme-1 bunch
Summer Squash-Mixed varieties-not sure how many per share.  Will need to send an update after picking.
Garlic Scapes-4
Natcha Escarole-1 head
Tropicana Lettuce-1 head
Cylindra Beets with Greens-1 bunch  The greens are still very nice.  Cut them from the bulb and cook as a green.
Romaine-1 head
Red Tide Lettuce-1 head
Mushroom Share-Oyster Mushrooms

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

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

Posted (Lori) in News

Happy Independence Day, everyone! If you’re looking for an impressive dessert, try these Fourth of July Macaroons from member Joanne Bruno’s fabulous website, Joanne Eats Well with Others.


Several of the recipes below are from the Mariquita Farms website. Mariquita is a well-established CSA in California. Their website is full of great recipes, arranged A-Z. You’ll find them here.


After Chinese cabbages, we get Early Jersey Wakefields. This is my favorite cabbage; it’s small, but it has a lighter, brighter taste than most of the big ones.

To store fresh cabbage: in the fridge in a plastic bag with holes in it: it should keep for a week or even several weeks. If the outer leaves brown, just tear them off—the rest will still be fine.

Stephanie shared a favorite cabbage recipe.  She says, “I made it many times last year and everyone loved it.  I used the jersey cabbage, the red cabbage, and the green cabbage and all tasted great.  I make a vegetarian version without the pork and have sometimes substituted mayonnaise for sour cream.  It freezes well too.”

You can find the full recipe here, with step-by-step photos. Comments note that chicken can be substituted for the pork and that potatoes can be added in a vegetarian verions



Prep time: 20 mins Cook time: 50 mins

Total time: 1 hour 10 mins

Serving: 10

1 med – large cabbage head

½ lb or up to 1 lb of pork

1 medium onion

2 large carrots

2 Tbsp of sour cream

4 Tbsp of ketchup

1 Tbsp of brown sugar

2 bay leaves

2 tsp of salt

½ tsp of pepper

6 Tbsp of olive oil

Shred the cabbage into thin slices using mandolin or by cutting it in half or into quarters, then finely shredding each piece with the flat end of the cabbage against the counter. Place sliced cabbage into a large mixing bowl. Sprinkle 1 tsp of salt on the cabbage and scrunch the cabbage using both hands for 30 sec to soften it.

Dice the onion and grate both carrots.

Preheat a large skillet or dutch oven over medium-high heat. Add 2 Tbsp of olive oil. Saute onions and carrots for 5 min, mixing frequently. When almost done, mix in 2 Tbsp of sour cream. Empty contents of the skillet into mixing bowl with the cabbage.

Cut pork into small cubes.

Using the same skillet, add 2 Tbsp of olive oil and cook pork for 5 min over medium-high heat, stirring occasionally. When cooked through, add it to the mixing bowl with cabbage, carrots and onion.

Add 1 Tbsp of brown sugar, 1 tsp of salt, ½ tsp of pepper, 4 Tbsp of ketchup and mix all contents of the bowl together.

Add 2 Tbsp of olive oil to large skillet or dutch oven. And cabbage mixture and set the heat to medium. Add 2 bay leaves.

Cover and cook cabbage for 35-40 min, stirring every 15 min. Reduce temperature to medium-low after 20 min. Add more ketchup or salt to taste, if desired. Remove bay leaves before serving.


Cooking time may vary – if not using a dutch oven, you may need to add an extra 5 minutes if cabbage is not soft enough.


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

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.

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.

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.


There’s a recipe below that requires about 8 minutes of stir-frying; but this simple, raw version is also fine. Cut the tofu into cubes, and tear the cabbage into bite-size pieces. Drizzle with olive oil and soy sauce; add whatever other vegetables (kohlrabi, greens, squash) that you have on hand, season with salt and pepper.


12 ounces firm or extra firm organic tofu, cut into dominoes

1/2 cup vegetable broth

2 tablespoons tamari or soy sauce, divided

1 tablespoon seasoned rice wine vinegar

2 tablespoons sesame oil, divided

5 cups shredded cabbage or about 1/2 cabbage (red, green or both)

1 red bell pepper, julienned (or squash, cut into matchsticks)

3 green onions, sliced (reserve one green onion for garnish)

1 tablespoon fresh ginger, minced

2 large garlic cloves, minced (or a tablespoon of chopped scapes)

pinch or two red pepper flakes

himalayn salt & cracked pepper to taste

sesame seeds as garnish

soba or ramen noodles or quinoafor serving; cook while you stir-fry.

Start your quinoa or rice and set aside.

Cut the tofu into dominoes (mine are double domino size) and press between paper towels or dish cloth (there won’t be too much water so this will go quick). In a small bowl or measuring cup combine the stock, 1 tablespoon tamari and rice wine vinegar.

Heat a large wok or large skillet over med. high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the sesame oil and swirl to coat, add tofu and stir-fry until golden, about 3 – 4 minutes on each side. Add remaining tablespoon tamari/soy sauce, toss together for a few seconds and transfer to a plate.

Swirl in the remaining 1 tablespoon oil, add the garlic and ginger to the wok/skillet and stir-fry for a no longer than 10 seconds, you want to just start to smell the fragrance. Add red bell pepper and stir-fry for 1 – 2 minutes, or until it begins to soften. Add cabbage, stir-fry for 1 minute, add salt, pepper and red pepper flakes, stir-fry another 1 to 2 minutes, or until crisp-tender. Return the tofu and add 2/3 of the green onions to the vegetable mixture, stir in stock/tamari mixture and stir-fry for another minute or, until it has just about evaporated. Remove from heat and serve with quinoa, rice or noodles of choice. Garnish with sesame seeds, green onions and/or cilantro.

Serves 3 generously.

Notes: If you don’t have seasoned rice wine vinegar, simply add a pinch of sugar or teaspoon of maple syrup.


Serves 4

For the dressing:

3 tablespoons peanut butter

3 tablespoons rice wine vinegar

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

2 tablespoons freshly-squeezed lemon juice

For the salad:

3 cups cabbage, shredded (from one head of a cabbage)

4 large carrots, grated

4 green onions, sliced thinly

4 large radishes, sliced thinly

1 teaspoon sesame seeds, to top

1/4 cup chopped peanuts, to top

To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.

In a large salad bowl, combine cabbage, carrot, green onions and radishes. Toss with dressing. Top with sesame seeds and peanuts. Serve immediately or chill before serving. This salad is best the day it’s prepared although it’s just fine the next day if covered and refrigerated.

ANDY’S FAVORITE CABBAGE (from Mariquita Farms)

Sliced green cabbage

Sliced onion (red, green or white)

Olive oil



White wine

Sauté the onion and cabbage in oil, then add wine, salt and pepper.  This is a magnificent dish.


1/4 cup

1/2 cup

1/2 cup

3 tbsp.

1 1/2 tsp.

1 tbsp.

1 tsp.

7-8 cups


1/2 cup

peanut butter

hot water

plus 1T rice vinegar or cider vinegar

brown sugar or honey


soy sauce

sesame oil

shredded green cabbage

crushed red pepper to taste


grated carrots

minced fresh cilantro

In a large bowl, mash together the peanut butter and hot water until they form a uniform mix. Mix in vinegar, sugar or honey, salt, soy sauce, and sesame oil. Add the cabbage in 2 cup increments, mixing well after each addition. Add red pepper to taste. Cover the bowl tightly, and refrigerate for at least 4 hours, visiting it every hour or 2 to give it a good stir. Sprinkle the peanuts on top right before serving. Serve with a slotted spoon.    Serves 4-6

Still Life with Menu Cookbook, Mollie Katzen


We’re getting kohlrabi in our shares this week; it’s a lesser-known vegetable and one that looks like it  came from another planet. I find that its best role is as a crudite. Just peel, slice and then dip, dunk, or spread. It’s crisp, holds its shape, and doesn’t have a strong taste of its own. It can also be added to salads and slaws, sliced, chopped, or grated.  Any mashed potato dish can be enhanced with kohlrabi—it’s lower in calories and carbs than potatoes.

ROASTED: Toss with a little oil, sprinkle with salt, pepper, and herbs, and roast or broil; it’s great when roasted with other vegetables.

STEAMED: Slice and steam for a couple of minutes, over water or in a microwave. Then use in soups, frittatas, or spice it up and use as a side dish.

FRITTERS: Grate, mix with egg and breadcrumbs or flour; add salt, pepper, herbs, spices. Heat oil on a griddle, drop the batter in small mounds then flatten. Fry until crispy, then flip.

If you want more elaborate recipes, there is a bunch of them here:


and one that combines kohlrabi with blueberries and fennel here:



CRUNCHY RED DEVILS recipe by A. Doncsecz, Vegetarian Gourmet

2 Tablespoons Apple Cider Vinegar

2 shallots, minced

1/4 cup hot red pepper sauce

1 teaspoon grainy mustard

½ teaspoon sugar

2 medium kohlrabi bulbs

Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.

STIR-FRIED KOHLRABI from The Goodness of Potatoes and Root Vegetables by John Midgley

2 kohlrabi, peeled

2 medium carrots

3 tablespoons peanut or safflower oil

3 cloves garlic, peeled and thinly sliced

1 inch piece gingerroot, peeled and thinly sliced

2 green onions, sliced

1 fresh chili pepper, sliced, optional


3 tablespoons oyster sauce (optional)

2 teaspoons sesame oil & soy sauce, each

Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.


Adapted from Perfect Vegetables by the Cook’s Illustrated Team

3 medium kohlrabi bulbs, peeled and cut into ¾ inch cubes

2 Tablespoons olive oil

2 teaspoons sesame seeds

1 teaspoon poppy seeds

½ teaspoon fennel seeds, coarsely chopped

Salt and pepper to taste

Preheat oven to 450 degrees. Toss the kohlrabi, oil, seeds, and S & P together in a large bowl until combined. In a single layer spread the mixture onto a rimmed baking sheet. Roast (with rack in middle position), shaking pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Transfer to a bowl and adjust seasonings to taste, serve immediately.


YIELD: Serves 4


1 tablespoons olive oil

1 cup chopped onion

1 large carrot, cut into small dice

5 large garlic cloves, peeled, flattened

3 cups (packed) 1-inch pieces escarole (about 1/2 large head)

4 cups (or more) canned vegetable broth or low-salt chicken broth

3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained

1 14 1/2- to 16-ounce can diced tomatoes, drained

2 tablespoons freshly grated Parmesan cheese


Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Lade soup into bowls. Sprinkle with Parmesan cheese and serve.


Thyme Between Melted Cheese and Toast

The Kitchen Garden Cookbook by Thompson

Lightly brush one side of thinnish slices of French bread with olive oil.

Brown the oiled tops under a broiler or toaster oven. Sprinkle evenly with

fresh leaves of thyme. Cover the bread with thinnish slices of a melting

cheese such as jack, Swiss, or Muenster. Sprinkle with a light olive oil and

black pepper. Broil until bubbly and serve at once.

Posted (Lori) in News
Week #3
Dear CSA Member
This is a very busy time on the farm.  The harvest is now well underway but there are greenhouses full of seedlings needing to be transplanted for fall. Weeds are trying to make a hold and there is constant cultivation to keep them under control. It is hard to keep up with all that needs to be done day to day.  It is also a wonderful time of year when months of work which was started in February is ready for harvest.
This is salad season.  It comes and goes quickly so enjoy the greens of spring.  The Romaine can be grilled, Lettuce Soup recipe is on the farm website and if you are invited to dinner or a party, volunteer to bring the salad!  This week the lettuces are beautiful.  The lettuce is mature but still sweet and tender.  There are three different varieties: Romaine, Red Tide, and Buttercrunch. An addition to the salad is also Frisee Endive.  Small very serrated leaves that are wonderful cut finely and added to a fresh salad.   Red lettuces are always more tender so handle carefully.
Cylindra Beets with greens are a new addition to our varieties this year.  They are a longer, thin beet a cylinder of beet.  We started them early in the greenhouse to get an earlier harvest.  The greens are as good as the beets.  Remove the greens and cook separately as the cooking time is much shorter than the root.  The roots will also keep longer in your refrigerator.  If the roots on the bunch you take home are small the entire beet green and roots can be cooked at once.  Most of the beets have a bit of size to them though.
Summer Spinach is a staple on the farm and the first delivery will come in your share this week.  You could cook with the Beet Greens if you like.

It seems a bit early but you may like to make a note on your calendar that the Fall Farm Festival will be help September 12 this year.  It is a great day to share with family and other CSA members on the farm.
Marketplace items Honey, Maple, Coffee, Organic Dark Chocolate can be ordered any time up to the day before your CSA delivery and will be delivered with your CSA shares.  We just received the Organic Dark Chocolate Cocoa Powder from Grenada which is delicious.
Enjoy the Harvest
Deborah for everyone at Stoneledge Farm
Red Sails Lettuce-1 head
Romaine Lettuce-1 head
Frisee Endive-1 head
Garlic Scapes-4
Summer Savory-1 bunch Also known as Annual Thyme.  A delicious herb to dry or use fresh as you would Thyme.
Buttercrunch (Boston type) Lettuce-1 head
Cylindra Beets with Greens-1 bunch
Summer Spinach-1 bunch
Mizuna-1 bunch
Summer Squash-2
Mushroom Shares-Cremini

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

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

Posted (Lori) in News


Jesse sent this stir-fry  recipe a few weeks ago; I held it until we got summer squash. But I’ve madeit a few times already; it’s flexible and works with pretty much everything. I had almost all the ingredients on hand except the cilantro (I used parsley) and the toasted sesame oil (which I bought and which is now my best friend).

You’ll notice several mentions of the spiralizer in this post.  I don’t have my own yet, but have been playing with one in a friend’s kitchen; they’re really fun and create a whole new kind of vegetable; I’m just trying to decide which one to buy.   Spiralizers are worth every penny; but if you don’t have one, you can just slice the squash into thin sticks.


*Note: this recipe makes a TON of stir fry – enough for Natalie and me to have for dinner and then 1-2 lunches each depending on our hunger level (our portion sizes could modestly be described as extra large)


Olive oil

Toasted sesame oil

Stir-fry rice noodles (14 oz box)

Zucchini (2 medium size)

Stir-fry veggies (I recommend some combination of onion, garlic, eggplant, snow peas, carrots, broccoli, bok choi, peppers and/or anything else that looks good, as many or as few as you like!)

Eggs if you like



Green onions


Soy sauce

Stir-fry sauce (my favorite one EVER is this miso maple one, but whatever you can get your hands on)



Sesame seeds

Szechuan pepper

Red pepper flakes


I like to start by doing a lot of prep: cut up all the veggies and separate them so you can add them to the pan at different times. Spiralize the zucchini, and start boiling the water for the rice noodles. Fry or bake the tofu to get it nice and crispy – set aside.

Start frying the vegetables in a combination of the two oils – I like to start at a medium-high heat and put onions and garlic in first. Sprinkle in some salt. Once the onions have started to soften and become aromatic, add the eggplant if you’re using it (highly recommended!) and fry for a few minutes. Be careful about how much oil you use if you do put eggplant in as it tends to absorb a lot of the oil! After the eggplant has fried just a bit, add about a quarter cup of water and let it steam for about 5 minutes with the cover to the pan on, until it’s looking pretty soft. At this point, add some soy sauce and stir fry sauce – you want it to be enough liquid that the eggplant is 1/3 to ½-way covered. Also add Szechuan pepper and red pepper flakes. Start adding the other vegetables in an order that they will cook how much you want (for example, I would add broccoli and carrots next but not cook for too long because I like them to be firm, and the bok choi or any green leafy vegetables very last). Sprinkle in some salt with some of the veggies you add. Next sauté the spiralized zucchini with the cooked rice noodles and salt in a separate pan. If you want to have eggs in it make some scrambled eggs now too. Once this is done, you’re ready to mix everything together. In a large bowl, add the fried veggies and noodle mixture in different layers, throwing in some tofu, eggs, and peanuts in at different layers as well. Serve into bowls and top with cilantro, fresh squeezed lime, sesame seeds, and sriracha.


The easiest way to cook beets is to cut off the tops and bottoms, wrap them loosely in foil—I wrap a bunch, some people say it’s better to do each beet separately—and roast them in the oven (375-400 degrees). If they’re very big, cut them into halves or quarters. I find that they are sometimes done (soft when you poke them) in as little as 30 minutes, but sometimes take up to 90 minutes. I just keep checking them; the only constant I find is that if I am in a hurry and need them to be done fast, they take longer. Once they’re soft, the skins peel off easily.

Other ways of cooking: peel and boil them; peel and steam them; slice and broil them.

They can also be microwaved; there are detailed instructions here:


And beets are delicious raw—crunchy and tasty. I wouldn’t serve whole raw beets, but grated or slivered—or spiralized–they are excellent additions to salads and slaws. They’re too messy to use as crudités—pink fingers-–but thin slices of raw beet are great in sandwiches and salsas


Serves 4-6 as a side dish or 2-4 as a luncheon salad

1 pound medium-sized beets, trimmed and scrubbed (about 6)

2 tablespoons butter

2 tablespoons peeled and chopped ginger

2 tablespoons balsamic vinegar

1 tablespoon honey (optional)

basil leaves for garnish

Preheat oven to 375 degrees. Place beets in an oven-proof pan with sides, such as a cake pan. Splash in about 1/4 cup of water and seal the top with aluminum foil. Place in oven and roast until tender, about 45 minutes. Test by piercing a beet with a sharp knife — it should glide right in.

Remove beets from oven and allow to cool a few minutes, just enough to handle them comfortably. Peel beets using a sharp paring knife, or have a little fun and just slip the skins off using your hands. (A very sensual kitchen experience!) Cold beets won’t peel easily, so be sure to do this while the beets are still warm. Slice beets into chunks. At this point you have the option of refrigerating the beets until you are ready to use them.

Heat the butter over medium heat in a large frying pan and add the ginger. Cook the ginger for a minute or two, just until it becomes fragrant. Add the beets and the balsamic and stir. When the beets are hot and glazed, test for sweetness. Add honey if needed and cook a little longer to glaze. Hint: Adding honey and upping the sweetness of this dish is a good way to introduce beets to the haters.

Remove from heat and serve hot. Alternatively, these beets are also really good served at room temperature as a salad.


From Terra Firma Farm CSA

This recipe uses ALL of the beets — leaves and roots.  If you like raw zucchini in salads this way, you should consider getting a spiralizer or other kitchen utensil that does it easier and quicker.  Beet roots cooked this way have a texture and sweetness similar to dried figs.

Cut the tops off 1 bunch of beets.  Soak the leaves in a bowl of water while you slice the roots in rounds about 1/4? thick.

Toss the sliced beets with 2 t. olive oil, salt, and pepper.  Arrange on a baking sheet and bake at 350.  When they are lightly browned on the bottom — which will take 15-20 minutes — flip them.  The other side will brown much more quickly.

Meanwhile, drain the beet leaves, cut the stems off and then chop roughly.  Chop 1 spring onion, whites and greens.  Cook the onions in 1 T. olive oil until soft and beginning to brown, then add the beet greens and cook until tender, about 5 minutes.  Season with salt and pepper.

Slice 1/2 lb. of summer squash thinly.  Cut the squash slices into ribbons.  Toss in a bowl with the hot beet greens and allow to sit for 5 minutes.  Dress with 1 T. balsamic vinegar or fresh squeezed orange juice, 1 T. olive oil, salt and pepper.

Serve the salad topped with crumbled goat chevre or feta cheese and the roasted beet slices.


From Christian Shaffer. Los Angeles Times

About 1 pound of beets, quartered if large

1 tablespoons seasoned rice vinegar (or balsamic)

3 tbs good-quality olive oil

1/4 teaspoon toasted ground coriander seeds

1 small shallot, minced

1/2 cup creme fraiche—see note below on how to make creme fraiche

1 tablespoons prepared horseradish

1 tablespoons kosher salt, divided

1/8 teaspoon black pepper

1 tablespoons fresh chervil or parsley, whole leaves or rough chopped (summer savory is a good substitute)

1. Boil the beets in enough water to cover, with 1 tablespoon salt, until tender, about an hour.

2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the creme fraiche, horseradish, one-quarter teaspoon salt and pepper and set aside.

3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.

4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.

Note: CREME FRAICHE is a lot like sour cream, but better. You can buy it in cartons, but it’s pricey; it’s easy to make and I think the homemade version is better.

Instructions from Epicurious: Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

I know—leaving the cream outside the refrigerator for 8 to 24 hours sounds wrong. But it doesn’t go bad, it gets better.


8 cups greens (chard, kale, collard, mizuna, spinach, etc.) torn into pieces or sliced into ribbons

1 tablespoon extra-virgin olive oil

1 cup thinly sliced onion

2 plum tomatoes, chopped

2 tablespoons sliced Kalamata olives

2 tablespoons chopped fresh parsley

1 clove garlic, minced

2 cups steamed beet wedges, or slices, 1/2-1 inch thick

2 tablespoons balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Place greens in a large bowl.

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the greens to the beet mixture toss over low heat until combined and greens wilt sightly. Serve warm.


2 beets, scrubbed

1 bunch arugula, rinsed and dried; or a mixture of mesclun

2 fresh peaches – peeled, pitted, and sliced

2 shallots or one small sweet onion, chopped

1/4 cup pistachio nuts or toasted almonds, chopped

1 (4 ounce) package goat cheese, crumbled

1/4 cup walnut oil

2 tablespoons balsamic vinegar

salt and pepper to taste

Preheat oven to 375 degrees F. Wrap beets in foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

Place the greens into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the onions, nuts, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.


Adapted from Jerusalem cookbook—and simplified.

About 1 cup cooked beets, cut into wedges

About 2 cups salad greens—arugula, lettuce, mache, frisee, watercress, etc.

1 small onion or leek, sliced into rings and lightly sauted

2 tablespoons of your favorite herbs—basil, parsley, cilantro, summer savory


1 cup chopped walnuts, toasted (or other nuts)

2 tablespoons crushed garlic or garlicscape

¼ tsp crushed red pepper flakes (more or less to taste)

¼ cup cider vinegar

3 tbs. oil—if you have walnut oil, mix 1 tbs walnut oil with 2 tbs olive oil.,

Toss the beets, greens, onions/leeks, and herbs. Mix the dressing ingredients and pour over the salad.


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 to taste, 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.


Though its flavor is somewhat like that of thyme, it’s stronger, so use just a little. It dries very well—just tie a few sprigs together and hang them upside down in a dry place. You can use the dried leaves in potpourri. Use fresh or dry leaves to flavor vinegars or salad dressings. It’s great in any vegetable dish that calls for thyme—just cut the quantity in half.


–Mash into potatoes; add to tomato sauces; mix into omelettes.

–Sprinkle into any bean dishes; it’s known as the “bean herb”

–Use in any braised vegetable dish, such as the braised kale and beans above

-Make herb butter: chop leaves into small pieces. Combine with softened butter; roll into a log and refrigerate until firm. Spread on bread or rolls.

–Three Onion-and-Summer Savory Vinaigrette, from The Cook and the Gardener, Amanda Hesser


1/2 cup standard vinaigrette

1 shallot or small onion, minced

1 clove garlic, crushed and chopped (or garlicscape)

1 scallion, thinly sliced

1 T freshly chopped summer savory leaves

Posted (Lori) in News

Here are some common sense rules for picking up and storing our veggie shares, which we follow throughout the season.

Monday CSA emails include Deb’s list of veggies we’re getting Tuesdays.  Set aside enough small plastic bags (we use left-overbags from the grocery store veggie section) for each green (lettuces, herbs, Swiss chard, etc.). Poke holes in bags, so moisture isn’t trapped inside once you get them home. The type of veggie also determines the size bag to bring.  Put them in your BYOB (bring your own bag) for Tuesday.

Tuesday at the site pick up heaviest veggies first.  They go in the bottom of your BYOB.  Light and fragile vegetables, including herbs, go on top. Greens go in your smaller perforated plastic bags.  Loose items in containers (cherry tomatoes, red currants) can be tipped into small plastic bags (leave containers at site), or take containers home covered w/plastic bag  and remember to return containers following week.

Tuesday night at home

Store greens in ‘fridge in perforated plastic bags.  Check daily for moisture buildup inside bags.  Simply turn bags inside out and replace greens in dry side of bag.

Store stemmed herbs in a glass of water, after first trimming ends.   Put perforated bag over herbs  and refrigerate.  Check for moisture buildup every few days.  Replace water, re-trim stems, and cover with dry side of plastic bag.  I’ve had dill, parsley, etc. last for more than 2 weeks.

Store lettuces in perforated plastic bags.  Recut stem and wrap bottom of lettuce with 1 square paper towel, to keep leaves dryer.  Check for moisture buildup, as for other greens.

Other veggies—Remove from BYOB and gently wipe off dirt and water.  Store dry in fridge.

Salad season starts Week #1 The first 2-3 weeks of the CSA season has become our favorite time, because it means salads for dinner!  Invest in a salad spinner or large cotton dish towels to dry lettuce leaves, etc.  Mizuna is wonderful with lettuce, adding a slightly spicy taste.

Keep on hand potatoes, organic frozen corn, avocados, and butter beans, to add to the salad.  (Dice potatoes, cook for 3-4 minutes in microwave oven until done, remove lid and add frozen corn.  The corn cools down the potatoes, and the potatoes warm up the corn.)

Make a large supply of salad dressing and store in a glass container in the ‘fridge.  Wisk minced garlic and Dijon mustard together in small bowl.  Drizzle in balsamic vinegar.  Slowly wisk in olive oil, until dressing thickens.  Add a teaspoon of water to thin, if very thick.  Add black pepper and any dried herb on hand.  Stoneledge sends us summer savory (tastes like a stronger version of thyme), which I dry.  Dried basil, oregano and thyme are also good.  I usually add a little of each.