Posted (Lori) in News
Week #17
Dear CSA Member
Butternut Winter Squash was picked a month ago and has been curing in the heat of the greenhouses to develop the deep orange color and sweet, dense flavor.  The variety is a smaller Butternut that is a bit easier to handle and has exceptional flavor.  Winter Squash differs from Summer Squash in that the squash is mature with a hardened skin.  You can use Butternut in any recipe calling for Winter Squash or Pumpkin.  All the same family and you will find that the Butternut has a better texture and flavor than most pumpkins.
Lacinato Kale or Tuscano Kale or Dinosaur Kale.  All the same kale with many different names.  Lacinato Kale is a long, thin leaved kale with a slightly blueish tint to the leaves.  A favorite for use fresh in Kale Salad.
The weeks are slipping by and you may like to stock up on honey and maple going into the winter.  Both will keep and be a treat during the cold before we start our CSA deliveries once again next June.  The Marketplace stock does start to run low toward the end of the season so please place your orders early to make sure you receive the products you would like.  This week there are Cortland Apples available through the Bulk Fruit section of the Marketplace.  If you like to make applesauce to can or freeze, Cortland Apples make a beautiful pink apple sauce when cooked with the skin on.
Enjoy this beautiful fall and the bountiful harvest.
Deborah for everyone at Stoneledge Farm
Potatoes-2 pounds
Purple Carrots-1 pound  Do not skin these carrots.  The purple is only skin deep.
Lacinato Kale-1 bunch
Red Onions-2
Cherriette Radish-1 bunch
Ancho Peppers-4  Ancho’s are a mildly hot chili pepper.  Famous Chile Rellenos.  You can find a step by step recipe
Broccoli-1 head
Butternut Winter Squash-1
Hot Peppers-4  Very hot so use caution!
Fruit Share
1 box Concord Grapes-they do have seeds.  Great recipes on the farm website, Farm tab,  Recipes, Pears and other Fall Fruit section.  Grown by Ray Tousey.
1 bag Bartlett Pears and Cortland Apples-Grown by Fix Brothers Orchard
Mushroom Share
Shiitake-Grown by Bulich Mushroom Company

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

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Posted (Lori) in News


When I joined CSA nineteen years ago, I had never tasted kale. When I did taste it, I didn’t like it—it was bitter, tough, and overpowered any ingredients I cooked with it. And it seemed that other members had the same reaction—there were piles of kale left every time we got it. Of course a few members loved it—but it took about ten years for kale to reach the favorite status it now holds, not only in our CSA but all over the USA. Kale is now grabbed and savored by most of us.

Which is a good thing, because it’s one of the most nutritious and versatile vegetables around. According to Wikipedia:

Kale is very high in beta carotene, vitamin K, and vitamin C, and is rich in calcium. Kale is a source of two carotenoids (beta-carotene is also a carotenoid), lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.

Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying does not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.

Since I joined the legions of kale devotees, I have found dozens of ways to use it that minimize its toughness and bitterness; it’s now one of my staples, something I eat almost every week. Deb Kavakos has told me that the kale crops—they grow several kinds—are doing well and we’ll get kale several more times this season. So, in celebration of National Kale Day (which occurs on the first Wednesday of every October, but we’re jumping the gun) here are some super ways to use kale.


I’ve heard talk of massaging kale but I didn’t know how to do it until recently. I had tried to get personal with each leaf; it was taking forever and the few seconds I worked on each leaf didn’t make much difference. Then I found a youtube video (below) that showed me how to do it—chop up a big bowl of kale, then stick your hands in it and work the whole bowl at once; after about two or three minutes, the kale gives up and turns into something softer and silkier; raw kale becomes delicious and a great base for salads. The technique illustrated in the video below uses salt, which makes the process easier—but it can be done without the salt. I’ll bring materials to the site so that you can practice with and without salt.



from Jennifer Adler M.S., C.N. Jennifer likes to make a bunch of this salad at once to ensure that she have dark leafy greens ready when busy days are ahead. It tastes better as the days go by.

1 large bunch kale

1 teaspoon sea salt

1/3 cup sunflower seeds, toasted (I substituted pecans)

1/4 cup diced red onion

1/3 cup currants (I omitted)

3/4 cup diced apple, (½ apple)

1/4 cup olive oil

2 tablespoons unfiltered apple cider vinegar (I substituted balsamic)

1/3 cup gorgonzola cheese, crumbled (I substituted feta)

Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed.  By large, I mean 16-20 leaves that are at least 12″ long.

De-stem kale by pulling leaf away from the stem.  Wash  leaves.  Spin or pat dry.

Stack leaves, rollup and cut into thin ribbons (chiffonade).

Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3.

To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.

Put kale in a fresh bowl and discard any leftover liquid. Stir onion, currants, apple and toasted seeds into kale.

Dress with oil and vinegar and toss.  Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese.


1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced

1 lemon, juiced

1/4 cup extra-virgin olive oil, plus extra for drizzling

Kosher salt

2 teaspoons honey

Freshly ground black pepper

1 mango, diced small (about 1 cup)

Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Recipe courtesy of Aarti Sequeira, 2010


Here’s another recipe that I tried unsuccessfully many times; I was trying to do it quickly in a very hot oven, but it turned into a pile of ashes. But I followed the instructions in this Melissa Clark video (I can’t stand her voice, but her instructions are very clear)—chop into bite-sized, toss with a very little bit of olive oil, and bake slowly in a 300 degree oven for 15-20 minutes; worked like a charm. The trick is drying the kale completely.

Here’s the video


To be honest—when I first heard the term “kale smoothie,” I got a little queasy. It sounded like a punishment or a treatment—like cod liver oil or barium enemas. But these are really good—just sweet enough, spicy and tasty and filling enough to serve as a complete breakfast.

2 cups of chopped kale

1 cup of plain or vanilla yogurt

½ avocado

1 teaspoon honey, more or less to taste

1 teaspoon grated ginger, more or less to taste

½ teaspoon hot pepper, more or less to taste

½ large mango, chopped

Put everything into a blender and whirl until it’s smooth. Adjust seasonings. Serve cold.


This is the first kale recipe I tried that I really liked. This version is from Epicurious. I sometimes add a tablespoon of grated parmesan cheese at the end. You can use water instead of stock, but the stock adds flavor; I use the richest stock I have.

12 1/2-inch-thick Italian bread slices (each slice about 2×3 inches)

8 tablespoons olive oil

5 large garlic cloves, 1 halved and 4 minced

1/2 teaspoon dried crushed red pepper

1 pound kale, thick ribs and stems cut away, leaves sliced

3 1/2 cups canned chicken or vegetable stock

Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.

Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes.

Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.


Serves 1 generously or 2 modestly


1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped

1 garlic clove, minced

1/2 teaspoon kosher salt

2 cups vegetable stock, chicken stock, or water

1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan

1 teaspoon lemon juice or cider vinegar

1 to 2 large eggs, depending on your appetite

Salt and pepper

Grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve

Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer.

While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes.

Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.

Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired.

To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup.

Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.

Recipe Notes

If you have extra time, enrich your soup by sautéing some chopped onions, celery, or carrots before adding the potato and broth, or by adding cooked bacon or sausage. You can also flavor your soup with a few sprigs of fresh oregano or thyme.

Serving More Than One: This soup can, of course, be multiplied to serve several people. If poaching more than three eggs, I recommend poaching them in a separate pot before adding them to individual bowls.


From Chef Sam Hayward

Chef Sam Hayward usually tops these lush onion-sweetened greens with an excellent aged raw-milk cheese from Vermont called Tarentaise. He says Gruyère or any other Alpine-style cheese is a great substitute but if you want to try Tarentaise you can order it from

One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups)

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 medium shallot, minced

1 small onion, thinly sliced

1 garlic clove, thinly sliced

1 1/2 pounds kale, large stems discarded, leaves chopped

1 teaspoon chopped thyme leaves

Salt and freshly ground pepper

1 1/4 cups shredded Tarentaise or Gruyè cheese (3 1/2 ounces)

Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.

In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.

Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.


The recipe can be made through Step 2. Store the croutons in an airtight container and the kale in the refrigerator overnight.


2 bunches Lacinato kale (1 1/2 to 2 pounds total)

1/2 cup olive oil, divided

6 garlic cloves, finely minced or grated on microplane

1 cup low-sodium chicken stock or water

2 tablespoons apple cider vinegar

2 medium yellow onions, thinly sliced (about 3 cups)

3/4 cup walnut halves, chopped

1/2 cup crumbled blue cheese

Kosher salt and freshly ground black pepper.

Wash kale and shake to remove excess water, leaving some water clinging to leaves. Strip leaves from stems and discard stems. Cut leaves crosswise into bite-sized pieces.

In large Dutch oven, heat 1/4 cup olive oil over medium-high heat until shimmering. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add stock and vinegar and raise heat to high. Begin adding kale by the handful, pausing to let it wilt as necessary, until all the kale is in the pot. Cover and reduce heat to medium-low. Cook, stirring occasionally, until kale is very tender, about 25 minutes.

Meanwhile, in medium skillet, heat remaining 1/4 cup olive oil over medium heat until shimmering. Add onions along with pinch salt and cook, stirring occasionally, until lightly browned and reduced to half their original volume, about 20 minutes. Add chopped walnuts and cook 5 minutes more.

Stir onions, walnuts and blue cheese into kale. Season to taste with salt and pepper. Serve hot.

Posted (Lori) in News
Dear CSA Member,
Warm and sunny.  A welcome week as September moves along.  The Farm Visit was such a wonderful gathering of CSA Members and families.  Thank you to everyone that made the trip to the farm.
Fall vegetables in abundance:  Potatoes, Shallots, Kale, Cabbage and Radish.  Shares start to feel heavier as the hearty crops of fall fill the shares.  The very last picking of Eggplant, Peppers and Tomatillos.  We try to harvest everything we can for your CSA shares.
There are bulk quantities of Gala, Macintosh and Fuji Apples available through the online CSA Marketplace.  Fall seems to go hand in hand with delicious Maple Syrup that is available in Grade A Regular and Grade B Dark.  The Grade B Dark Syrup is good for cooking or if you like a stronger flavored Maple Syrup.   Maple Syrup, Bulk produce, Honey, Coffee and Chocolate are all available for weekly order through the online Marketplace.  To order through the Marketplace log into your CSA Member Account from the farm website home page.
Enjoy this beautiful early fall weather and the harvest.
Deborah for everyone at Stoneledge Farm
Potatoes-2 pounds
Red Russian Kale-1 bunch
French Breakfast Radish-1 bunch
Broccoli-1 head
Tomatillos-1 pound
Cabbage-1 head
Habanero Hot Peppers-4  If you can’t use the hot peppers during the week, you can freeze them for use this winter.  Just put in a zip lock bag and freeze.  They are  really hot so use caution.
Fruit Share
A nice mix of apples
1 bag of Macintosh, Gala and Fuji Apples
all grown by Klein’s Kill Orchard
Mushroom Share
grown by Bulich Mushroom Company

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

LIKE us at

Posted (Lori) in News

Radish ideas:

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

I slice 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.

Posted (Lori) in News
Week #15
Dear CSA Member
We had a wonderful Farm Festival on Saturday and it was great to meet so many CSA members and families.  The day was perfect in every way.  Delicious food, sunny dry weather, potatoes a plenty for members to pick up and take home.  The flowers even kept their bright colors for one last week for members to pick a bouquet to take home.  Thank you everyone that made the trip to the farm.
First of the Winter Squash.  The variety is Butternut and they are a delicious, small Butternut variety.  Butternut Winter Squash and a drizzle of Maple Syrup added during baking are the perfect team.  To bake Winter Squash cut the squash in half, scoop out the seeds.  The seed cavity makes a perfect hollow for the Maple Syrup.  Bake until tender and enjoy.  You can order locally produced 100% Maple Syrup from the online CSA Marketplace if you are interested and the order will be delivered with your CSA shares.
Beautiful Red Potatoes.  The skins are a rosy pink color and are wonderful cooked with the skins.  String  Beans one more time along with the last of the summertime Tomatoes and Peppers.
Enjoy the harvest.
for everyone at Stoneledge Farm
There will be an updated list on Monday after harvest with amounts of Tomatoes and Broccoli in the share.  We are sincerely hoping the Tomatoes will hold for one more week.  As the Farm Festival was ending the skies opened and we had over three inches of rain overnight.
Red Potatoes-2 pounds
Spinach-1 bunch
Butternut Winter Squash-1
Beans-1 pound
Hot Peppers-4
Fruit Share
1 bag of Macintosh Apples, Gala Apples and Seckle Pears
all grown by Fix Brothers Orchard
Mushroom Share
White Button
grown by Bulich Mushroom Company

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

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