Posted (Lori) in News

Week #8

Dear CSA Member

It is a very busy time of year.  Tiding up the fields, spring time crop land tilled and replanted with Kale, Collards and fall vegetables.  Planting new crops to take over as others finish their seasonal harvests.  The endless cultivation of weeds that just do not give up.  Harvest for the weekly CSA shares.

The summer squash is still in full force and you will be receiving quit a lot in your share again this week.  (Share some with your friends and neighbors!)  I have attached some links with great summer squash recipes.




We have no early spring tree fruit this year due to the late spring frost that damaged the buds on the trees.  We have been dependent on berries and cherries that fortunately did very well this year.  Try these Blueberry Sweet Summer Treats!


The Mushroom Share this week will be Shiitake.

We have vegetables in bulk available on the Online Marketplace great for freezing.  If you would like to order Coffee, Chocolate, Honey or Maple please log into your CSA Member Account from the farm website home page and place the order.  We will deliver the orders with the CSA shares. https://www.stoneledge.farm/marketplace

Please note: The order deadline for delivery of your Marketplace Order is by 1PM the day before your CSA delivery except for Mushroom orders must be received by the farm by Friday noon for delivery. Orders received after the deadline will be delivered the following CSA delivery week. You will receive an e-mail confirmation and reminder of your Marketplace order.

Summer time.  It is great.

Enjoy the harvest.

Everyone at Stoneledge Farm

Summer Squash- 6

Green Slicing Cucumber- 1

White Bell Eggplant- 2

Cilantro- 1bunch

Summer Shallots- 1 bunch

Spinach- 1 bunchs

Sungold Cherry Tomatoes- 1 basket

Purple Islander Pepper-1

Silver Slicer Cucumbers- 1

Boothby Cucumbers- 2

Biscayne Peppssssr-1

Fruit Share

1-Organic Currants

1- Blueberrys

Stoneledge Farm LLC



Posted (Lori) in News



1 teaspoon extra-virgin olive oil

Juice of 1/2 lime

1 small garlic clove, minced

Pinch of cayenne pepper

Coarse salt

1 firm, ripe avocado, halved and pitted

1/2 bell pepper, ribs and seeds removed, diced

6 cherry tomatoes, halved

1 scallion, trimmed and thinly sliced

1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish


1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.

2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.

3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

Per serving: 424 calories, 34.63 g fat, 5 g saturated fat, 0 mg cholesterol, 31.25 g carbohydrates, 6.6 g protein, 16.36 g fiber

EASY SPINACH AND PEPPER SALAD, from Twopeasandtheirpod.com

Fresh spinach

Tomatoes, chopped

Cucumbers, sliced

Red onion, sliced

Pepper, chopped

Feta cheese

Balsamic vinegar and olive oil

Freshly ground black pepper, if desired

Add fresh spinach to a salad bowl or plate. Top spinach with tomatoes, cucumber, red onion, red pepper, and feta cheese. Toss. Drizzle balsamic vinegar and olive oil over the top of the spinach salad. Add freshly ground black pepper, if desired. Serve.


2 peppers, seeded and chopped

1 medium cucumber, seeded and chopped

1/4 cup chopped fresh cilantro

8 ounces crumbled feta cheese

1 tablespoon olive oil

In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.


Most people either love or hate cilantro. Scientists have found that the haters often possess a specific gene that it is associated with smell and taste—I’m pretty sure I have that gene. Usually, when a recipe (like the tagine below), calls for cilantro, I automatically substitute parsley. But here are some ways to use this strong-flavored herb. It’s packed with vitamins and anti-oxidants, so if you like it, you’ll benefit by using it often. ‘

Ideas from the Kripalu blog (http://kripalu.org/blog/thrive/2012/04/06/cilantro-10-ways-to-use-the-superfood-2/)

  • Add cilantro into a stir-fry, toward the end of cooking to maintain the fresh flavor and oils that can stimulate digestion and minimize gastric distress.
  • Chop and toss into some of the fresh herb into guacamole.
  • Dab it. Essential oil of cilantro can be used topically to minimize skin inflammation. To use, add a small amount (a couple of drops) to your favorite cold sesame oil or almond oil for a light, soothing massage.
  • Throw a handful into a smoothie.  The oils in cilantro have powerful antimicrobial benefits. Add in its antioxidant profile, and cilantro is a detoxification superfood.
  • Stew a coconut curry. There’s nothing like a warming, ginger-cilantro curry to nourish and soothe.
  • Chop it like salad and eat a whole bunch! John Bagnulo recommends eating cilantro in higher amounts (tasty with chopped peanuts, mango, and crisp green lettuce) to boost gastrointestinal processes.
  • Season your dishes. Cilantro Mint Chutney (below)  is a staple in the Kripalu Dining Hall and goes well with many dishes, such as rice biryani, mixed vegetables, or quinoa and beans. See recipe below.
  • Finish sesame noodles with fresh, chopped peanuts and cilantro.
  • Garnish. A friend recently taught me to cook Brussels sprouts by roasting them in the oven for ten minutes, then searing them in a pan at a high heat to lightly blacken, then adding a dash of soy sauce, garlic, chopped cilantro, and a squeeze of lime juice. This is a show stopper! I served these for Thanksgiving and everyone fought for the last of the sprouts.
  • Add cilantro to a fresh-pressed juice for a cooling effect


Makes 1½ cups.

1 bunch cilantro, chopped

¼ cup mint, chopped

3 shoots green onion

¼ teaspoon jalapeno or more (to taste)

3 tablespoons olive oil

1 tablespoons minced ginger

2 tablespoons lime juice

¼ teaspoon salt

Make sure to rinse your cilantro well before chopping. Then combine everything in a food processor and pulse to combine.


The Kitchn


1/2 large head green cabbage, very finely chopped

1/2 cup peanuts, chopped

1/2 cup thinly sliced green onions

1 bunch cilantro, chopped (use at least 1/2 cup chopped cilantro, or more)

salt and fresh ground black pepper to taste

Dressing Ingredients:

2 T rice vinegar (not seasoned)

1 T agave nectar, honey, sugar, Splenda, or Stevia in the Raw granulated (Use Stevia or Splenda for Phase One version)

2 tsp. sesame oil

2 tsp. soy sauce

1 tsp. Sriracha or other hot sauce (or less, or this can be left out for a less spicy version)

1/4 cup canola or peanut oil


Cut cabbage head in half and save half for another salad. Remove core from the half you’re using, then cut cabbage into very thin slices (less than 1/4 inch) and turn cutting board the other direction and cut again to chop into very small pieces. Thinly slice green onions, chop cilantro, and chop peanuts.

In a bowl or glass measuring cup, mix together rice vinegar, sweetener of your choice, sesame oil, soy sauce, and Sriracha sauce if using. Use a whisk to mix in oil until dressing is well-combined.

In large plastic or glass bowl, gently combine chopped cabbage, sliced green onions, and chopped cilantro. Add dressing a little at a time, until salad seems as wet as you’d like it. (You may not need all the dressing.) Add chopped peanuts, and stir a few times until peanuts are mixed in. Taste salad for seasoning, and add salt and freshly ground black pepper as desired. Serve immediately.


½ cup sour cream

¾ cups chopped cilantro leaves

1 tsp. lime juice (or lemon juice)

¼ tsp salt

Mix all ingredients; serve over potatoes, as salad dressing, or with salmon or other fish.


By Christine Benlafquih, About.com Guide

Cinnamon and honey are surprisingly delicious additions to this Moroccan tagine of chicken and tomatoes. The chicken is stewed until tender with lots of tomatoes, which reduce to a thick, sweet puree. A garnish of toasted sesame seeds and fried almonds add nutty contrast.

Serves 4.

Prep Time: 25 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 55 minutes

1 chicken, whole or cut into pieces

6 or 7 tomatoes (approx. 3 lb.)

3 tablespoons butter

1 small onion, grated

2 or 3 cloves of garlic, pressed

small handful of fresh cilantro (coriander), finely chopped

1 1/4 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon ground ginger

1/4 teaspoon turmeric

1/4 teaspoon saffron threads, crumbled

1 cinnamon stick

2 tablespoons honey

1 teaspoon ground cinnamon

1 tablespoon toasted sesame seeds (golden unhulled if possible)

handful of toasted almonds

Peel, seed and chop the tomatoes. Place them in a heavy, wide pot along with the butter, grated onion, garlic, cilantro, and spices. Stir to mix, then add the chicken.

Cover and bring the chicken to a rapid simmer over medium heat. (Do not add water.) Continue cooking, covered, for about an hour or until the chicken is very tender. Turn the chicken occasionally while it cooks.

When the chicken is tender, carefully transfer it to a plate. Add the honey and ground cinnamon to the pot, and reduce the tomatoes to a thick, sweet puree. Stir frequently and adjust the heat to prevent the sauce from burning.

Return the chicken to the pot to reheat gently for five to ten minutes, turning the meat once or twice. Arrange the chicken on a platter and cover with the sauce. Garnish with the sesame seeds and fried almonds, and serve.


The currants in our fruit share are full of antioxidants and Vitamin C and they add a bright, tart zing wherever they’re used.. Here are some ways to use them:

CURRANT DRESSING: Simmer 1 cup currants with 2 tablespoons sugar or honey for about 5 minutes. Add lemon, ginger, allspice, or cinnamon to taste. Serve with meat, poultry, or fish. It’s also great, cooled, over ice cream.

CURRANTS AND GREENS: Put about 1/4 cup of currents in food processor with 2 tsp olive oil, 2 sprigs chopped dill, salt and pepper to taste. Puree; add sugar or honey until it’s as sweet as you like it. Serve over greens (such as sautéed chard or spinach); sprinkle with toasted almonds and crumbled blue, feta, or goat cheese.

PARFAIT: Layer currants with granola and yogurt. If it’s too tart for you, mix the currants with sugar or honey before you layer. Also nice with a layer of blueberries or strawberries. .


1 ½ cups homemade or canned chicken or vegetable broth

4 green onions, sliced

2 cups chopped, seeded cucumbers

1 tablespoon chopped dill

1 8-ounce container plain yogurt

1 cup currents, removed from stems and rinsed

2 tablespoons honey or sugar

Salt and pepper to taste

Dill sprigs for garnish

Simmer broth and green onions for 8-10 minutes. Cool slightly, then place in blender, with cucumber (save some for the end), dill. Puree until smooth, then add yogurt, currants, and honey and pulse a few times—yogurt should be combined, but currants just chopped roughly again. Taste and add salt and pepper. Chill, garnish with dill and reserved chopped cucumber; float a few currants on top.

FRUIT SALAD, FRUIT SHAKES, SMOOTHIES, AND ICE POPS: Add a few currants to salads or blend into shakes, and smoothies—increase the sugar in the dressing or shake. Freeze some of the shake or smoothie mixture in plastic ice-pop makers—leave a few whole currants.

BLUEBERRY/CURRANT SALSA: In a food processor, place ½ cup currants, ½ cup blueberries, 1 tbs sugar or honey, 1 tsp. chopped garlic or garlicscape, 1 tsp. minced ginger, 1 tbs of your favorite flavoring—vanilla, cognac, sherry, liquer. Pulse a few times, just until chopped roughly. If desired, add a tablespoon of finely chopped toasted nuts (almonds or pecans). Serve with greens, with strips of roasted chicken, with fish, or as a dip.

CURRANT-CRANBERRY SAUCE: Freeze about ½ cup of currents; remove stems, rinse, pack in a ziplock bag and tuck them into the freezer. Take them out on Thanksgiving and add them to your cranberry sauce—they add an extra layer of flavor and a reminder of summer.


1/4 cup butter, softened

1/4 cup sugar

1 egg

1 teaspoon grated orange peel

1/2 cup all-purpose flour

1 teaspoons baking powder

1/8 teaspoon salt

1/2 cup red currants


1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange peel. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants.

2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners’ sugar. Serve warm. Yield: 1 dozen.

Posted (Lori) in News
Week #7
Dear CSA Member
Each year at this time the farm undergoes our annual Organic Certification Inspection.  Records are diligently reviewed, our fields, equipment and all of the supplies inspected.  The farm has completed our annual inspection and certification.  It is a rigorous process  but we are proud to be able to display the USDA Organic logo.
The summer squash harvest this year has been abundant.  We have some great recipes on our website for summer squash and zucchini.  If you haven’t tried the zucchini chocolate cake recipe we highly recommend it!  It is delicious!  https://www.stoneledge.farm/csa-program/recipes/zucchini/340-chocolate-zucchini-bread (When you pick up your share choose a large zucchini or golden glory summer squash for this recipe.)
If you have any summer squash or zucchini recipes that you would like to share with the farm for the website that would be great.  Your can e-mail them to info@stoneledge.farm
Marketplace Orders can be placed by logging into your CSA Member Account.  There is delicious organic, tree to bar dark chocolate from Grenada.  We visit the farmers and the chocolate maker and they are grateful for the support given by the CSA.
Please note: The order deadline for delivery of your Marketplace Order is by 1PM the day before your CSA deliveryexcept for Mushroom orders must be received by the farm by Friday noon for delivery. Orders received after the deadline will be delivered the following CSA delivery week. You will receive an e-mail confirmation and reminder of your Marketplace order.
Enjoy the Harvest.
Stoneledge Farm
Summer Squash-6
Silver Slicer Cucumber- 1
Swiss Chard- 1 bunch
Orient Express Eggplant- 4
Red Ace Beets- 1 bunch
Panisse Lettuce- 2 heads
Dill- 1 bunch
Green Slicing Cucumbers- 1
Poona Kherra Cucumbers- 2
Fruit Share-
Blueberries- 2 baskets
Tart Cherries- 1 basket
(Here is a refreshing summer drink recipe using Tart Cherries http://www.stoneledge.farm/csa-program/recipes/71-cherries)
Mushroom Share
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Posted (Lori) in News


Patricia writes: “Here is a recipe for quinoa risotto, inspired by a ‘Quinoa Risotto With Garlic Scape” recipe on Just Food’s web site. It lends itself to summer cooking, because quinoa cooks in half the time required for rice, and one doesn’t have to stand by the stove stirring while it cooks. The only work is cutting the veggies, then sautéing them before adding the hot broth.  I love that, for vegetarians, quinoa is a complete protein.There are so many vegetable variations for this risotto. I was going to use garlic scape & spinach (still have some), but instead Jim brought home some asparagus and mushrooms. It was delicious.

Serves 3 as main dish, or 4 as side dish

3 T olive oil

2 shallots, minced

6-8 asparagus OR 6 garlic scapes OR 1 zucchini*: chopped into 1/2-inch pieces

5 large Cremini or white mushrooms, chopped into 1/2 – inch pieces

2 cloves garlic, minced

1 C quinoa

1 ½ C broth (vegetable or chicken), heated

½ C Pecorino Romano/Parmesan cheese, grated

Salt & pepper to taste

  1. Cook first 4 ingredients in large skillet over medium heat until vegetables are al dente.
  2. Add garlic and quinoa.  Stir to coat with oil.
  3. Stir in 1 C hot broth.  Bring to boil, cover and simmer 10 minutes.   Reserve remaining broth to add later, as needed.
  4. Fold in grated cheese, salt and pepper.  Continue cooking until quinoa is done, about 5 minutes more.  Add more broth if needed , but finished dish should not be runny.
  5. Serve w/more grated cheese on top of each plate.

This dish lends itself to using whatever veggies are on hand.  I can envision adding chopped carrots (cut into ¼-inch pieces) with onions and celery, or chopped greens (spinach, kale, Swiss chard….).


Total time: 45 minutes. Serves 4

Lee’at writes: “Came across this recipe yesterday and realized it’s a good one for the heavy zucchini season. Made it tonight and it was good- very simple and yummy, and I’d bet it will be good chilled too!”

1 tbs unsalted butter

2 tbs extra virgin olive oil

1 small onion, finely chopped

1 garlic clove, thinly sliced

Kosher salt and pepper

1 ½ lbs zucchini, halved lengthwise and sliced ¼-inch thick

½ cup vegetable stock or low-sodim broth

Julienned raw zucchini for garnish

In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper, and cook over moderately low heat, stirring frequently until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 ½ cups of water and bring to a simmer. Cook until the zucchini is very soft, about 10 minutes.

Working in batches, puree the soup in a blender until it is silky smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.

Make ahead: The soup can be refrigerated overnight.


There are lots of ways to use cucumbers. Save and chill a few slices to place over your eyes; they immediately make you feel cooler and may reduce puffiness. Although cucumbers are 95% water, they’re also full of vitamins (especially E and K) and research is showing that they’re also full of anti-oxidants and other healthy elements.

I found some recipes on the web that called for braising cucumbers; I tried it and can’t recommend it. I don’t think cooking adds anything, and it takes away the great crunch. Would love to hear from someone who has a good cooked cucumber recipe.


In countries with hot climates, cucumbers are used as coolers, often combined with very spicy food. In Indian RAITA, they’re combined with curry and yogurt; in Greek TZAKTZIKI, they are mixed with lemon, dill, and yogurt. You’ll find recipes for both on p. 153 in Recipes from America’s Small Farms


Creamy (yogurt or sour cream) and tart (vinegar-based) cucumber salads are easy to make. Cucumbers are also part of classic chopped salads—tomatoes, cucumbers, scallions, dill, salt and pepper, all chopped and seasoned with oil and vinegar.


2 6-inch cucumbers; peel only if the skin is tough; thinly sliced

¼ cup cider vinegar

2 tablespoons sugar

1 tablespoon chopped fresh dill

Salt and pepper to taste

Combine all ingredients in a non-metal bowl; make sure all the cucumbers are submerged. Cover and refrigerate for several hours. To serve, remove the cucumbers with a slotted spoon. Don’t throw away the liquid—use it for storing leftovers or for the next batch.


3 small cucumbers

1/4 tsp salt

3 Tbsp rice vinegar

1 Tbsp sugar

1/4 tsp soy sauce

1 tsp sesame seeds

Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.

In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.

Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.


Here’s the basic recipe, with some variations:

1 pound cucumber, peeled, seeded, diced

½ tsp salt

1-1/2 cups fat-free plain yogurt

1 green onion, coarsely chopped

1 garlic clove, minced

4-1/2 teaspoons snipped fresh dill

Additional chopped green onion and snipped fresh dill

In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry.

Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with additional onion and dill.


Add ½ cup of chopped shrimp

Add ½ teaspoon (or more, to taste) curry powder

Add flavored croutons; combine your favorite spices (curry, chili, zaatar, etc) with 2 tbs butter. Spread on bread, and cut into cubes..Spread the cubes on a cookie sheet and toast in the oven or in pan until golden.

Swirl in a few tablespoons of pesto.


Cucumbers make elegant small open sandwiches—a triangle of bread, a shmear of cheese, a slice of cucmber, a sprinkle of salt. But they can also take part in heartier sandwiches—layered over cheese, tomatoes, broiled vegetables (such as eggplant and squash), And a chopped cucumber salad is just right in a pita, with or without falafel.


I couldn’t find many recipes for stuffed cucumbers on the web. Is it because it’s too obvious or because most people over five years old don’t eat them? I use cucumbers this way all the time.

Cut cucumbers in half and scoop out the seeds. Some stuffings that work well:

–Salmon, tuna, shrimp, or other seafood, mashed with mayo, horseradish sauce, or other dressings

–Bean dip or chilled refried beans

–Goat or feta cheese mixed with chopped radish, fennel, garlic, and fennel.


If you still have cucumbers left over—there’s a great recipe for bread-and-butter pickles in Recipes from America’s Small Farms, p. 180


–Several of the cucumber recipes above.

–Chicken soup, or any other broth.

–Combine with yogurt, salt, pepper as a salad dressing or sandwich spread.

–Mix with sour cream and lemon and serve over fish

–Add to omelettes and frittatas

–Saute with shallots or onions in butter; toss with hot cooked potatoes

–Make gravlax: Prepare two equal-size pieces of salmon fillets, about ¾-inch thick, about one pound total; remove any tiny bones and pat dry. Mix 3 tbs kosher salt with 2 tbs sugar. Spread over each fillet. Put a thick layer of dill on top of the salt on one fillet. Carefully turn the over fillet over the first, so that that salt-sugar layers are together, with the dill in the middle. Wrap the package tightly in saran wrap, put it on a plate, and put it in the refrigerator; weight it down to keep it press. Turn it every ten to twelve hours, pouring off any liquid. After two to three days, the salmon will be cured and ready to eat as an appetizer. Or on a bagel, with creamcheese.

–Toss with cooked beans—green, chick, pinto

–Mix into cottage cheese or ricotta


Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis. From Saveur, 1/14


3 slices crustless white bread, torn into small pieces

9 tbsp. unsalted butter, melted

Kosher salt, to taste

8 oz. hollow pasta, preferably elbow macaroni

1?4 cup flour

3 cups milk

4 cups grated graviera or kefalotyri cheese (about 12 oz.) (Note: These are very popular Greek cheeses, but Pecorino or Romano can be substituted)

3?4 tsp. ground cinnamon

1?8 tsp. freshly grated nutmeg

Freshly ground black pepper, to taste

2 tbsp. extra-virgin olive oil

8 large shallots, finely chopped

16 oz. baby spinach, roughly chopped (chard can be substituted)

8 scallions cut into 1?4″-thick rounds

1?3 cup roughly chopped fresh dill

1 3?4 cups crumbled feta (about 8 oz.)

Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tbsp. butter into a small bowl and combine; set aside. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside.

Heat remaining butter in a 4-qt. saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10–15 minutes. Remove pan from heat. Stir in graviera, cinnamon, and nutmeg and season with salt and pepper; set béchamel sauce aside.

Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and cook, stirring often, until soft, 3–4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved béchamel sauce, the dill, and the reserved pasta and transfer mixture to a 9″ x 13″ baking dish. Sprinkle evenly with reserved bread crumbs and the feta. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

Posted (Lori) in News
Week #6
Dear CSA Member
Moving into summertime in the fields.  A new set of photos of the potato fields in bloom have been posted on the Farm News section of the farm website: https://www.stoneledgefarmny.com/on-the-farm/farm-blog and also on the farm FaceBook page.  Potatoes are beautiful when in bloom.  Take a look.
It is a summer time feeling share this week with the first of the Eggplant and cucumbers being harvested.  The cucumbers are gorgeous and summer squash is still abundant this week.  Everything looks delicious!
A reminder that the optional Shares: Mushrooms and Fruit are only to be picked up by those that have ordered them.  We want to make sure that everyone can pick up the shares that they have ordered.
Marketplace items are available each week: Vegetables in Bulk, Honey, Maple Syrup, Chocolate and Coffee.  To order log into your CSA Member Account from the farm website home page. Please note: The order deadline for delivery of your Marketplace Order is by 1PM the day before your CSA delivery except for Mushroom orders must be received by the farm by Friday noon for delivery. Orders received after the deadline will be delivered the following CSA delivery week. You will receive an e-mail confirmation and reminder of your Marketplace order.
Enjoy the Vegetables and this wonderful Summer weather.
Everyone at Stoneledge Farm
Summer Squash-4 each
Green Slicer Cucumber-1 each
Orient Express Eggplant-2
Oak Leaf Lettuce-1 head
Spinach-1 bunch
White Scallions-1 bunch
Caraflex Cabbage-1
Thyme-1 bunch
Boothby Cucumbers-4 each
Mushroom Share- Oyster
Fruit Share
Local Sweet Cherries-1 basket
Blueberries-1 basket