Posted (Lori) in News


A lot of you probably already know about broiled peppers, but if you’ve never done it, it’s going to be a revelation. The big, meaty peppers we’re getting this week are perfect for broiling. Red and yellow ones are best, but even green peppers take on a whole new level of sweetness when broiled. For some reason, these are often called roasted peppers, even when they are cooked in the broiler. Some people achieve the same effect by holding the pepper over an open flame and turning it until it chars; I always burn my fingers when I try to do it that way.

Broiling peppers is easy. Cut them in half, scoop out the seeds and flatten them slightly. Place them on a cookie sheet, skin side up, close but not touching. Place them under a broiler—close to the flame but not touching. Broil for about 5 minute, then keep checking them. When the skin is black and blistered, take them out and let them cool. The skin will peel off easily, The flesh is now soft and juicy. I eat these just as they are; some people toss them with oil and vinegar. They’re a great side dish all by themselves, but also can be added to salads, soups, and pasta. Pureed, with a little cream, they’re an amazing dip. Thin it a little, and you have a soup that is incredibly flavoful, low-cal, and low-cost

Broiled peppers—or the dips and soups—freeze well. The texture is not as good when they’re thawed, but they’re still fine for pureeing.

BROILED PEPPER DIP—makes about ½ cup

Flesh from two large peppers—red, green, yellow, or a mixture

1 tablespoon olive oil

1 tablespoon vinegar—red, balsamic, or any flavorful vinegar

2 tablespoons sour cream

Salt and cayenne pepper to taste

Put everything into a food processor and pulse until smooth.


–Add capers or olives before you puree or chop them into the finished dip

–Add a handful of chopped nuts, either before or after pureeing

–Season with soy sauce or Worcestershire sauce

–Add chopped garlic or chives (even leeks or onions); herbs such as thyme, basil and summer savory are also good additions

–Thin with milk, cream, or vegetable stock to make a soup; serve hot or cold, with croutons or chopped vegetables.


There’s a limit to how many fresh tomatoes we can eat and some of us are bumping up against it. But tomatoes are the perfect candidates for preservation. They can be preserved by small-batch canning methods—and won’t take up freezer space—or slow-roasted until they are condensed into tiny packages of deep, rich tomato flavor that can fit into corners of an already-stuffed freezer.


Oil a large cookie sheet. Full disclosure: I usually line it with foil to avoid the messy cleanup, which is a very unsustainable thing to do.

Slice tomatoes into ½-inch rounds. Smaller tomatoes can be cut in half, the bigger ones should be cut into slices. You can cut out the cores before or after roasting. Place the tomatoes on the oiled pan, packing as closely as possible. It’s ok to overlap a bit because they will shrink as they roast.

Drizzle a bit of oil over the tomatoes; I use about 2 tbs for a big sheet. A misto is perfect for this. Sprinkle kosher salt (or whatever salt you have) over the tomatoes, just a few grains on each slice. I usually sprinkle a bit of brown sugar (again, just a few grains on each tomato slice, maybe 1 tbs for the entire sheet) as well. Then put a tiny bit of basil (thyme or parsley or a combination are also good) on each piece.

Put the cookie sheets in the oven at low temperature—150 to 200 degrees, depending on how low your oven goes. Leave them for several hours or overnight (in my tiny apartment, the fragrance reaches every corner and I dream about picking tomatoes and basil; neighbors sometimes ring my bell and ask for some). When they’re done—which will depend on the thickness of the tomatoes and the temperature of your oven—they will be shriveled and much smaller, but not burnt (except for the ones that you cut too thin). Let them cool, use what you need now and transfer the rest to small ziplock bags and freeze—remove skins and cores at this point if you haven’t already done it. Don’t forget to capture the juice—use in a vinaigrette or soup. Or put it in a bowl and dunk bread in it—it will be gone in no time.


There are many ways to make tomato sauce; here are two recipes I’ve used.

1. From The Guardian. You’ll find lots of options/variations on their website:

About 2 pounds of ripe fresh tomatoes

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

1 tsp sugar, preferably brown

Dash of red-wine vinegar

3 stems of fresh basil

Drop the tomatoes into a pot of boiling water and leave for about a minute, until the skins split. Lift out and peel, then roughly chop.

Heat the oil in a medium saucepan on a medium-low heat and add the chopped onion. Soften for about five to seven minutes, until translucent but not coloured. Stir in the garlic and cook for another two minutes.

Add the tomatoes, and break up with a wooden spoon if necessary, then add the sugar, vinegar and the stems of the basil, reserving the leaves. Season lightly.

Bring to a simmer, then turn down the heat and simmer for 45 minutes, stirring occasionally, until thick.

Test the seasoning, add the basil leaves, roughly torn.

2. From; this is Marcella Hazan’s recipe, with some additional notes;

2 pounds fresh, ripe tomatoes, prepared as described below

5 tbs unsaled butter

1 medium onion, peeled and cut in half

Salt to taste

Put the prepared fresh in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.

Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.

Taste and correct for salt. Discard the onion before tossing with pasta. Serve with freshly grated parmigiano-reggiano cheese for the table.

Making Fresh Tomatoes Ready for Sauce

fresh, ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery)

The blanching method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them into coarse pieces.

The freezing method (from David Tanis, via The Kitchn): Freeze tomatoes on a baking sheet until hard. Thaw again, either on the counter or under running water. Skin them and cut them into coarse pieces.

The food mill method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and puree.


Sauces will last in tightly covered containers for about two weeks. Or, you can preserve for up to six months in a steam canner. I’m not going to tell you how to do it and I’m not going to tell you that there are not risks involved. Here are the official USDA site that gives instructions, that shoud be followed carefully:


We have everything we need for chopped salads and salsas in our shares tonight; all you need is a sharp knife, oil, vinegar, salt, and pepper. The  peppers (including a little bit of hot pepper if you like some heat), tomatoes, and cucumbers can be chopped into small dice. A splash of vinegar and oil, salt and pepper—and you have a great appetizer or side salad. The cilantro can be added as well.


In Israel, and throughout the Middle East, this recipe is as common as mac ‘n’ cheese is in America. No one shops for the ingredients—you use what’s in the refrigerator. Tomatoes and eggs are the only constants. Lately, I’ve seen this dish popping up in recipe columns and restaurants, usually with complicated ingredient lists and instructions. But it can be made simply and with whatever you happen to have.

1. Heat oil in a large skillet (for a 4-serving recipe, an 11-inch skillet; for one or two servings, an 8 or 9-inch skillet is enough). Add chopped garlic, onion/leek/shallot/scallion and herbs/spices (cumin is often recommended) to flavor the oil. I’m not going to give quantities—use whatever feels right or whatever you happen to have). Saute for a minute or two.

2. Chop whatever vegetables you have and add to the mix; eggplant, summer squash, mushrooms, peppers, greens. If you’re using firmer vegetables, such as carrots, put them in first and give them more time. Eggplant also needs more time to lose its sponginess. The greens can be added in the last minute or two. Cook the vegetables, stirring every minute or so, until they are all soft. Add 1/4-½ cup of vegetable stock or water if it starts to stick.

3. Add two large tomatoes, chopped (about a pound for two servings, 2 pounds for 4 servings). Stir until the tomatoes lose their shape and the whole things because sauce-y. It needs to be fairly loose—add some broth/water if it’s too thick to hold the eggs that will be added in the last step.

Or, instead of adding fresh tomatoes, you can add about 3-4 cups of fresh or canned tomato sauce or tomatoes. It’s easier, but with all the fresh tomatoes we have, I would just use the fresh ones.

4. Add salt, pepper, and other herbs and spices to taste. Stir and adjust liquid. You might also add grated cheese at this point.

5. Crack one or two eggs for each serving into the hot mixture. The eggs will begin to set right away. It will take about 4-5 minutes until they are fully poached. By this time, the vegetable mixture will be firm as well. Cut into wedges and transfer to plates. Serve over couscous, rice, or another grain for a full meal.

You could also move the skillet into a pre-heated oven after adding the eggs, but I find that they poach just as well on top of the stove.

If you prefer to follow a more exact recipe, here is one from Melissa Clark, NYT:

Posted (Lori) in News


This ridiculously hot weather has made want to stay far away from the stove.  Luckily, this week’s share can be enjoyed with very little added heat. And I won’t have to add very many ingredients to give me great meals every day.

I have a big chicken breast that I’ll cut into strips and stir fry quickly.  I’ll make gravlax with a salmon fillet and most of the dill (see instructions below). I’m getting a dozen eggs from Lewis Waite tonight—I’ll boil half of them tonight and use a few more for an omelette with briefly sautéed mushrooms and leeks later in the week. I’ll boil the potatoes as quickly as I can and turn on the broiler for a few minutes to roast a pepper, and a leek or two. I’ll boil the edamame for two minutes or less and nuke the eggplant for five minutes. I’ll make some tabbouleh, sauté some of my mushroom share. So all told, I’ll be near a hot stove for about an hour:—4-5 minutes each of stir frying chicken and mushrooms, 5 minutes of broiling leeks and peppers simultaneously, 5 minutes to microwave the eggplant, 10-20 minutes each for boiling potatoes and eggs, a few minutes each for cooking tabbouli (or quinoa) and edamame. And I’ll be able to eat all week. Here are the meals I can assemble:

1. On the night that I stir fry my chicken breast, I’ll also boil the potatoes and broil the pepper and leek. I’ll mix some of the chicken with some of the pepper and leek, add herbs and spices. I’ll have a half-cup or so mashed potatoes with butter and dill with my chicken-pepper-leek stir fry.

2. I’ll use some of the gravlax, a bit of leek and dill in an omelette, with or without whatever cheese I have around. I’ll also make gazpacho, using a cucumber, a tomato, a pepper, some leek, dill, oil, vinegar, salt, and pepper.

3. Another meal with consist of a cup of gazpacho and a salade nicoise: half a can of tuna with olives, pepper strips, cucumber, canned cannellini beans, and a quartered hard-boiled egg.

4-5. Tabbouleh will be the basis of a good lunch and there will be enough for two meals or two people: it requires very little cooking time. I’ll add tomato, cucumber, pepper, dill, oil, vinegar, and some spices. And a cup of edamame will add protein.

6. I’ll combine a few salads for another lunch: Lee’at’s celery salad, cucumber salad with yogurt, lemon, and dill, and mashed hard-boiled eggs with sliced potatoes, celery, and mayo.

7. A tomato sandwich with cheese plus leftovers from the above salads will take about 15 minutes to prepare.

8. Here’s an interesting chicken salad: chopped chicken, pears, and walnuts; with some massaged kale from last week, dressed with oil, vinegar, and a little honey.

9. A gravlax sandwich—on a bagel if I can find one—with a shmear of creamcheese and a pepper salad, plus any gazpacho that’s left over.

10. A very simple lunch: a Mediterranean salad (chopped tomato, cucumber, pepper, onion, olives with lots of crumbled feta). And a pita with baba ganoush.

11. There are still a few chicken strips left over; I’ll pile them into another pita, with the rest of the roast pepper and leeks, and a chopped salad of tomatoes and cucumbers on top.

12. A few of the leftover cooked potatoes, the last of the broiled leek and ½ cup of yogurt or sour cream—use a stick blender to turn them into a quick, cold leek-potato soup; sprinkle with dill. Serve with a small tuna sandwich (you didn’t think we’d forget about that extra half-can of tuna, did you?). And some cherry tomatoes.

13. There are still some odds and ends—bits of cucumber, cherry tomato, pepper, celery, edamame. Mix them with cubed cheese and nuts or seeds, croutons if you have them and your favorite salad dressing.

So—that takes care of 13 of the 14 lunches and suppers I’ll eat this week. There’s fresh fruit from my fruit share for dessert. There are probably some leftovers that can make another meal—maybe gravlax, eggs, cherry tomatoes, mushrooms—but it might be time for a slice of store-bought pizza, or it might be cool enough to for a homemade pizza or pasta.


For a l lb fillet: Cut the fillet in half, vertically or horizontally so that you have two pieces that are the same size. Mix ¼ cup sugar and ¼ cup salt. Place both pieces of salmon on a piece of plastic wrap big enough for wrapping it, skin side down. Spread half the sugar/salt mixture on each piece of salmon. Wash and dry about ½ bunch of dill and spread over the sugar/salt. Turn one piece of salmon over onto the other, so that you have a sandwich with the dill in the middle. Wrap tightly with the plastic wrap and place into a bowl, topped with a weight (a can of something works). Put it into the fridge. Turn the “package” over every 12 hours or so, pouring off any liquid that accumulates. After 2-3 days, the salmon with be translucent and “cured.” Unwrap and slice thinly with a sharp knife.


Edamame is one of the vegetables we wait for each year. As Debbie said, just take the pods off the stems and drop them into boiling water for 3-5 minutes. Then squeeze the beans out of the pods and salt them. Most kids love them and they are a good source of protein.

Edamame can also be used in salads, for example:

Edamame; chopped pepper; sliced green beans; dill and vinaigrette or

Shredded cabbage and carrots; diced red onions; edamame; horseradish sauce

You’ll find some other ideas here:

But they’re more fun to eat straight out of the pod.

To store (adapted from

How to Store Fresh Edamame

Try to cook edamame pods as soon as possible; they will last in the refrigerator for about a week before cooking after they’re stripped from their branches. Once cooked, the edamame pods should be stored in the refrigerator for up to several days. Freezing is another option — you can freeze whole cooked pods, or shell the beans and freeze them. Just boil in salted water for about 3 minutes, then dry on towels before packing in ziplock bags. To reheat the frozen beans, cook them in boiling water for a few minutes.


The first time we got celery in our shares, I pooh-poohed it. The celery we get from Stoneledge is not the kind we see in the supermarket, with giant stalks. And in past years, our celery has been flavorful, but stringy, leafy, and with small ribs. But the celery we’ve  received in the last few years has been great, big and juicy and perfect for all kinds of recipes as well as stock (though still not the supermarket kind). And we’re getting it again this week. Mark Bittman provided a comprehensive guide to using celery a few years ago:

His interactive recipe guide is here:

I used to hate celery. Even as an adult, even recently — I hated the strings, the smell and the taste. I have no explanation for my newfound appreciation other than my gradual realization that there are very few foods I dislike and even fewer for which I haven’t developed a taste. (Some game still turns me off, and I can’t say I’m in love with natto, the fermented soybeans adored by many Japanese. Beyond those, I can’t think of anything I don’t enjoy.)

Part of my coming around to celery was developing a taste for celery’s cousin, celeriac, which is harder to clean but easier to enjoy. But I now find the green stringy stuff to be such a marvelous taste that I’m never without a bunch.

Americans don’t use celery much, or at least we don’t feature it often. Yes, we eat it in cold salads, though it’s rarely a dominant feature. You see celery braised with about the same frequency as you see braised leeks, which is to say now and then at a French restaurant that’s striving to be traditional.

Well, that can change. I’ve put together 16 ideas for using celery as a main ingredient (or close to one). I like all of them, but I have my favorite preparations: celery salt; braised; salsa; marinated; grilled; soup.

There are a couple of guidelines. You’ll want to use a paring knife or a peeler to remove the toughest outer strings from the stalks. And do not forget the leaves; their flavor is ultrastrong. Used in moderation, they make a fine garnish. Use Chinese celery if you like. The flavor is excellent, but be aware that it’s generally more fibrous, so you might want to blanch it first. Celery hearts — paler, more tender, milder, less stringy — are the best parts to use raw. Salt and pepper are a given in most of these recipes.

Finally, celery’s cheap — use lots.

Celery Salad From Lee’at:

There’s a celery salad I like to make that’s super easy:

Slice stalks of celery thinly and chop and use the leaves too. Mix together about equal parts of olive oil and lemon juice. Add in mustard (the condiment, not seeds or powder), salt, and pepper. Pour over celery and toss. (I will admit that I usually don’t even mix the dressing ingredients together first – just pour them over the celery and toss. One less dirty dish that way).


Most of my leek recipes are fall-focused, but they can be used in place of onions in any recipe. Leek-potato soup is a classic, and some people like it chilled; you’ll find dozens of recipes for it on the web; it’s sometimes called vichyssoise.

Here’s my favorite use for leeks; I use these over mashed potatoes, but they’re also great mixed into green salads.

Frizzled leeks

Combine 1/4 cup flour with 1 tsp salt and ¼ tsp pepper. Wash 1 leek carefully and slice into thin rings. Separate the rings and toss with the flour mixture.

Heat ¼ cup oil in a small pot; it should be very hot, but not smoking. Have a slotted spoon ready. Toss the leek rings into the oil and watch them closely until they frizzle; it will take less than a minute. Remove the frizzles and drain on paper towels.

And this sounds simple;

Warm Leeks with Toasted Walnuts

Vegetarian Times Issue: March 1, 2007

3 medium leeks, dark green parts trimmed

1 Tbs. roasted walnut oil

2 Tsp. red wine vinegar

1 Tsp. whole-grain mustard

1 small shallot, minced (about 1 Tbs.)

1 Tbs. chopped toasted walnuts


Bring large pot of salted water to a boil. Drop leeks in water, and simmer 10 to 12 minutes, or until tender and easily pierced with knife. Drain, and pat dry with paper towel.

Slice leeks in half lengthwise, then cut into bite-size pieces. Whisk together walnut oil, vinegar, mustard and shallot in medium bowl. Place leeks in vinaigrette, and toss gently to coat. Season with salt and pepper. Sprinkle with walnuts, and serve.

Leek and Mushroom Bread Pudding

adapted from More from Macrina

1 loaf hearty white bread, day old, cut into 3/4 inch cubes

2 medium leeks, sliced thin

4 tablespoons olive oil, divided

8 large mushrooms (cremini or white), sliced thin

1 cup whole milk

1 cup half and half

2 tablespoons fresh Italian parsley, chopped

2 large eggs

2 large egg yolks

1/2 teaspoon salt

1/4 cup unsalted butter, melted

5 ounces (about 2 cups) grated cheese (Gruyère, Baby Swiss, or Emmenthaler are best)

Preheat oven to 300 degrees Fahrenheit. Line one large baking sheet with parchment paper. Grease or spray with cooking spray a 7×11 inch baking pan. Spread the bread cubes in one even layer on the baking sheet. Toast in the oven for 10-12 minutes until dry and light brown along the edges. Set aside.

Increase oven temperature to 325 degrees Fahrenheit.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the leeks when the oil is hot. Saute’ leeks until they are lightly golden brown, about 5 minutes. Transfer to a bowl to cool.

Add the final 2 tablespoons of oil to the pan and add the mushrooms when the oil is hot. Saute’ the mushrooms for 5-8 minutes. When the mushrooms become golden brown transfer them to the bowl with the leeks to cool.

Whisk together the milk, half and half, parsley, eggs, egg yolks, and salt in a medium bowl or large measuring cup.

In a large bowl, toss bread cubes with melted butter. Stir in the leeks, mushrooms, and cheese. Spread mixture evenly in the prepared baking dish. Do not push down or pack the bread into the dish, it will be heaped over the top of the dish. Pour the milk mixture over the bread, trying to coat all parts of the dish. Cover with aluminum foil and let sit for 30 minutes at room temperature.

Place the covered baking dish on a baking sheet in the oven. Bake for 1 hour and 10 minutes. Check to see if the pudding is set, if still liquid bake for 10 minutes longer. When everything has set up, remove the foil and return to the oven for another 20 minutes to brown the cheese and bread on top. Let cool for 15-20 minutes before serving.

Leek Tomato and Mushroom Quiche

The leeks add a little bit of pizzazz to this savory quiche!

Contributed by Megan Porta from

Published May 11, 2012

Two 9-inch ready-to-bake pie crusts

2 tablespoons extra-virgin olive oil

1 leek, halved lengthwise and thinly sliced (white and light green parts only)

8 oz. cherry or grape tomatoes, halved

1/4 cup flat-leaf parsley, chopped

8 oz. sliced fresh mushrooms, chopped

Salt and pepper, to taste

2 cups cheddar cheese, shredded

8 large eggs

1 1/2 cups milk


Preheat oven to 375 degrees F. Unroll the pie crusts and press into two 9-inch pie plates. Poke plenty of holes into the surface of the dough with a fork. Bake in preheated oven for 15 minutes, or until lightly browned. Decrease oven temperature to 350 degrees F.

Heat the olive oil in a skillet over medium heat. Add leeks and cook until soft, 3 to 5 minutes. In a medium bowl, combine the leeks, tomatoes, parsley, mushrooms, salt and pepper. Add the cheese and mix well. Divide the mixture between the two pie plates.

In another medium bowl, whisk together the eggs and milk. Divide between the two pie plates and pour over the top of the veggie-cheese mixture. Bake in the preheated oven for 50 minutes, or until eggs are cooked through. Let cool for 20 minutes.

Buttery Braised Leeks with a Crispy Panko Topping

by amber wilson | for the love of the south • January 4, 2013 • 68 Comments

Author Notes: This recipe keeps the beautiful vibrance of the leeks intact while the juice from the lemon brings a great balance and acidity to the dish.



Serves 2 as a side

Braised Leeks

2          leeks, trimmed, cleaned, and halved lengthwise

1          tablespoon of olive oil

1          tablespoon of butter

Juice of 1/2 a lemon

Salt and pepper to taste

Crispy Panko Topping

1/4      cup panko

1          tablespoon parsley, finely chopped, leaves only

2          tablespoons grated Parmesan

1          pinch salt and pepper to taste

Melt the butter and olive oil over a medium-high flame in a large sauté pan. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste. Sprinkle with the panko topping. For the panko topping: Combine panko with parsley, Parmesan, and salt and pepper in a small dish. In a dry skillet over medium heat, toast this mixture until golden brown. Serve over the leeks. Make sure that you taste the panko mixture for correct seasonings to ensure that the dish is seasoned all the way through.

Posted (Lori) in News
Dear CSA Member,
Welcome to August!  Hot Hot Hot!  This summer we have be experiencing a severe drought but our pepper harvest has been exceptional.  This week you will be receiving a couple different types of peppers.  Many of them are heirloom varieties.  (will be noted below)  The coloring of the peppers are absolutely beautiful!
New this week are Edamame Beans!  (Soy Beans)  Another crop that has done well in these weather conditions.  When preparing the edamame for eating separate the pod from the stalk and rinse.  The Edamame can be steamed or boiled.  When cooked you pop the bean out of the shell and eat only the bean.  Below is a simple and tasty recipe you can use.
Separate the pods from the stalks. Place bean pods in a large bowl. Sprinkle generously with salt, rub vigorously, and let stand 15 minutes. Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.) Don’t cover the pot or the beans will lose their bright green color. When ready, drain beans and serve hot or at room temperature. To eat as finger food, serve the beans in baskets or bowls. Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.
Don’t forget to mark your calendars for Fall Farm Festival. The Fall Farm Festival will be held on the farm September 3rdfrom 11:30-3:00.  Please use the 145 Garcia Lane, Leeds, NY 12451 address. There are directions on the farm website Contact Us tab or using your GPS.  It is a great day to come to the farm and see how your vegetables are grown, meet your farmers and walk the fields.  We have the grill hot and will have pork as well as grilled Sweet Corn and Portobello Mushrooms .  Kim and Mickael of Paradis to Go will be manning the roaster and Kim will make a batch of Stoneledge Farm Vegetable Chili.  There will be fresh fruit, Stoneledge Farm Coffee and water.   We ask that members bring a dish to share so that lunch is a giant pot luck get together.  If possible, please bring your own place settings, utensils and cup.   No pets, please.
Reminder** Corn and Mushroom orders need to be placed by 12pm the Friday before your delivery.  All orders placed after 12pm will be delivered not that week but the following week after. ***
Enjoy the harvest!
Candice for everyone at Stoneledge Farm
Note about the celery-(It is not like the celery you would find in the grocery store.  It is a deep green with a rich celery taste.  You can use the leaves as well they are just as tasty.)
Fruit Share
1 bag
Green Clapp Pears- Klein’s Kill Orchard
1 bag
Peaches- Klein’s Kill Orchard
Mushroom Share
Shiitake- Bulich Mushroom Company
Black Bell Eggplant- 1
Potatoes- 1 basket
Leeks- 1 bunch
Sunkist Tomatoes- 3
Banana Peppers- 2
Celery- 1 bunch
Green Cucumbers- 2
Dill- 1 bunch
SunGold Cherry Tomatoes- 1 basket
Sweet Delilah Long Green Peppers-2
Round of Hungry Pepper-1 (heirloom)
Edamame- 1 bunch
Fruit Share
1 bag Green Clapp Pears
1 bag Peaches
Mushroom Share
Stoneledge Farm LLC

Posted (Lori) in News
Week #10
Dear CSA Member
August is here!  Where did July go?  It has been very dry and the tomatoes have done well and are slowly ripening.  The tomato plants have been tied up in a “basket weave” of twine to keep the tomatoes off the ground.  Stakes are pounded into the row every other plant and then twine is wound down the row around one stake and then to the back of the next.  Twine is then reversed on the row so that the tomato plant is held between the strands.  The tomatoes have better air circulation and the leaves and fruit are off of the ground.
The onion harvest was great this season.  Last weeks Summer Shallots were tender and sweet.  This week you will receive Red Wing Red Onions.  The onions are harvested when their tops start to decline and the outer skin of the bulb is starting to thicken and dry.  The onions are pulled, crated and then laid in long rows in the greenhouses on the benches to dry.  Air and warmth allow the skins to finish drying and the onions are now ready for distribution for your CSA share.
Reminder** Corn and Mushroom orders need to be placed by 12pm the Friday before your delivery.  All orders placed after 12pm will be delivered not that week but the following week after. ***
We hope that you will mark your calendar with the upcoming Fall Farm Festival.  The Fall Farm Festival will be held on the farm September 3rd from 11:30-3:00.  Please use the 145 Garcia Lane, Leeds, NY 12451 address. There are directions on the farm website Contact Us tab or using your GPS.  It is a great day to come to the farm and see how your vegetables are grown, meet your farmers and walk the fields.  We have the grill hot and will have pork as well as grilled Sweet Corn and Portobello Mushrooms .  Kim and Mickael of Paradis to Go will be manning the roaster and Kim will make a batch of Stoneledge Farm Vegetable Chili.  There will be fresh fruit, Stoneledge Farm Coffee and water.   We ask that members bring a dish to share so that lunch is a giant pot luck get together.  If possible, please bring your own place settings, utensils and cup.   No pets, please.
Our neighbors from Heather Ridge Farm and Banana Moon Bakery will be at the Festival with their products for purchase.  For special orders from Banana Moon please contact Banana Moon Directly  If you are interested in placing a larger meat order, please contact Heather Ridge at  Stock up on meat and poultry by ordering from Heather Ridge Farm and pick up your order at the farm visit.  Eat local.   Stoneledge Farm Marketplace products: Coffee, Chocolate, Honey and Maple will be available for sale at the Festival.
There are flowers to pick and take home from the flower garden.  If you would like to take flowers home, please bring your own scissors and something that will keep the flowers until you get home.  Wet paper towels or newspapers in a plastic bag will usually do the trick.  There will be an “I Spy” game for kids of all ages as well as scarecrow making!
It is really a great day to visit Stoneledge Farm and everyone who grows your vegetables.  Please make a note on your calendar and come to the farm
If you have any questions, please send an e-mail to the farm.   Hope to see you at the farm.
For more information about outdoor activities please check out:
Use the West of the Hudson search.
Hudson Valley Hiking Guide (
For information about the wineries in the Hudson Valley Region go to:
Enjoy the harvest
Candice for everyone at Stoneledge Farm
Cherry Tomatoes-1 basket
Basil- 1 bunch
Red Wing Onions-2
Red Russian Kale- 1 bunch (Beautiful Color)
White Clara Eggplant- 1 each
Green Bell Pepper-4 each (Great  stuffing peppers)
Plum Tomatoes- 2 each
Sunkist Tomatoes- 1
Updated to include:
2 cucumbers
1 Lilac Pepper
Fruit Share
1 bag
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Posted (Lori) in News


From Tracey and Steve, who love this dish

1 head of cauliflower, cut into florets

3 large shallots, quartered

1/4 cup kale pesto (see recipe below)

1/2 pound penne pasta

5 Tbsp olive oil

1 tsp orange zest

1 Tbsp orange juice

3 Tbsp Parmesan cheese, grated

2 Tbsp minced fresh chives

Roast cauliflower florets and shallots coated with olive oil, salt and pepper in a 400 degree oven for about 20 minutes, or until browned in spots, stirring half way through.

Boil water and cook pasta.

Combine cauliflower and shallot mixture with pasta and other ingredients in a large bowl. Serve with grated Parmesan and chives on the side.


2 cups cooked kale

1/2 cup almonds, toasted

1/2 cup Olive oil

2 Tbsp shallots, minced

1 clove garlic, minced

Salt to taste

4 Tbsp Parmesan cheese, grated

Black pepper, to taste

Add all ingredients except oil to feed processor. Pulse several times to combine then drizzle in olive oil and pulse again. Adjust seasonings.


I got this recipe from a chef in Texas for a book I was working on. I thought it was a silly recipe when I first saw it—why add cream to perfectly good goat cheese? But the final product is astonishingly creamy and delicious. It’s what I make when I want to impress people but have no time to cook right before the meal. It requires 10 minutes of prep time the night before, 15 minutes right before it’s served—a perfect first course.

For the Panna Cotta

Oil for coating molds

1 tablespoon cold water

1 teaspoon powdered unflavored gelatin

8 ounces heavy cream

4 ounces goat cheese

½ teaspoon salt

For the Tomato Salad

About 1 pound tomatoes—all sizes, shapes, colors

½ cup chopped basil; reserve 6 perfect leaves or sprigs

1 tablespoon balsamic vinegar

1 tablespoon olive oil

Salt and pepper to taste

¼ cup toasted almonds

edible flowers (nasturtiums, pansies, marigolds)—optional, but very pretty

–Prepare molds for the panna cotta; 3-ounce bowls or ramekins work well, as do espresso cups. I use silicone cupcake holders—they make a decorative fluted edge and release the panna cotta without any trouble. Oil them well, with your misto or by rubbing oil on the bottom and sides.

–Put the water in a very small dish; sprinkle in the gelatin and mix well. Set aside to allow the gelatin to soften.

–Heat the cream in a small pot until just below boiling. Turn heat to low. Add the softened gelatin and whisk until fully dissolved and smooth—you don’t want undissolved gelatin. Crumble in the panna cotta and keep stirring for a few minutes until everything is perfectly smooth.

–Divide the mixture among your prepared molds; you have 12 ounces of mixture here, so use about 2 ounces per mold. Cover with waxed paper or plastic wrap and refrigerate at least 6 hours or overnight.

–About 15 minutes before serving, remove the molds from the refrigerator.

–Dice the tomatoes. Put the basil, oil, vinegar, salt, and pepper in a small jar with a lid and shake well. Pour the dressing over the tomatoes and toss.

–Divide the nuts on six small plates

–Unmold the panna cotta. Carefully run a knife around the edge—you want to keep the edges intact for a smooth look, but let’s not get crazy about it. Invert the mold over the almonds on each plate; with any luck, it will release easily. If not, fill a shallow bowl with hot water; put the molds in the bowl so that the sides get warm, without letting water touch the panna cotta. Invert again. Sooner or later, they will come out, though you may have to use the knife again and ruin the smooth edges just a little. (The silicone cupcake holders avoid all this.)

–Spoon the tomato salad over and around the panna cotta. Garnish with a sprig of basil, and edible flowers if you have them.


Though I do make and can some tomato sauce each year, this is how I preserve most of my tomatoes. Two pounds of tomatoes fit into a small, flat baggie when they are roasted this way—and there is still two pounds of flavor of them. When I take them out of the freezer in the winter, they bring a little summer with them.

I usually set the oven to 200 degrees, but I sometimes set it lower and leave the tomatoes in the oven overnight. This goes faster when the oven is set to 250 degrees—but I love the way it smells and I don’t want it to go faster.

2-3 pounds of ripe tomatoes (for about 1 large cookie sheet)

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon brown sugar

2 large sprigs of basil, torn into pieces

–Turn oven to 200 degrees.

–Line a cookie sheet or flat baking pan with silver foil (or face a messy cleanup afterwards).

–Cut the tomatoes into slices, about ¼ – inch thick or thicker. It doesn’t matter how thick they are as long as they are all about the same thickness. If some are thinner, you may as well eat them before you put them in to roast, because they’ll burn by the time the others are ready. A slight variation won’t matter, but if it’s significant, it won’t work.

–Arrange the tomatoes on the lined cookie sheet, as close as you can get them. Drizzle on the oil so that each slice gets a few drops. Sprinkle the salt and sugar—again, each slice should get a few grains. Place a small piece of basil on each slice.

–Put the tray into the oven and let it roast for at least four hours; if your oven goes down to 150 degrees, you can leave it overnight. The fragrance will be divine; when I leave them overnight, I dream about tomatoes. You’ll know when they’re done—the edges are shriveled and the tomatoes collapse.

–Remove from the oven and let them cool. Remove the skins, which will come off easily. Or leave the skins and take them off right before you serve them (or don’t take them off at all—what’s wrong with a little tomato skin?). Pack the tomatoes in ziplock bags and seal them tightly. Add the pan juices to the baggies, or use it as a salad dressing—don’t throw it away, it’s amazing. Get as much air as possible out of the baggies (if you don’t know the straw method, ask me about it). Flatten the baggie, put it in a second baggie and add a legible note that says what it is and the date (you may think you’ll remember, but trust me, you won’t).



The bright flavors of sweet summer corn and pan-roasted tomatoes make this corn and cherry tomato quiche the epitome of summer eating.

Yield: 1 10-inch quiche

For the pie crust

2 cups all purpose flour

¼ cup sugar

½ tsp baking powder

¾ tsp kosher salt

1 cup cold unsalted butter, cubed

¼ cup cold water

For the quiche

4 tbsp olive oil

1¼ cups fresh corn

1½ tsp kosher salt

1 garlic clove

2 cups cherry tomatoes

1 pinch red pepper flakes

3 large eggs

¾ cup + 2 tbsp creme fraiche

¾ cup + 2 tbsp heavy cream

¾ tsp freshly ground black pepper

2-3 tbsp parmesan cheese


In the bowl of a food processor, pulse together the flour, sugar, baking powder, and salt to blend. add the butter and pulse 3 times or until pea-size pieces form. Pour the water into the bowl and pulse another three times until the dough just starts to come together.

Dump the dough onto a clean work surface and gather it together by hand, kneading slightly until just starting to hold together. Press the dough into a ¾-inch thick disc and wrap in plastic wrap. Refrigerate for at least one hour.

Roll the dough into a 15-inch square. Gently transfer to a greased 10-inch tart pan, allowing the edges to drape over the sides. Gently press into the pan, making sure to get it into all the corners. Trim any excess dough. Freeze for at least 1 hour.

Heat oven to 350F.

Line the inside of the frozen shell with parchment paper and then fill with pie weights or dried beans. Bake for 35 minutes, until the outer edge starts to brown. Remove the parchment and pie weights and bake for another 15-20 minutes, or until lightly browned.

Meanwhile, heat 2 tbsp olive oil in a medium pan over medium-high heat. Add the corn and ¼ tsp salt. Saute for 1-2 minutes. Transfer to a plate and set aside.

Add the remaining olive oil, then saute the garlic for 1 minute, or until fragrant. Add the tomatoes, ½ tsp salt, and the chile flakes. Raise the heat to high and cook, covered, for 3 minutes or until the tomatoes start to burst. Remove the lid and continue cooking, allowing to thicken for 3-4 minutes. Transfer the tomatoes to a plate.

Increase the oven to 450F.

In a medium bowl, whisk together the eggs, creme fraiche, cream, remaining ¾ tsp salt, and the black pepper.

Sprinkle the corn over the bottom of the cooked shell. Top with the cooked tomatoes. Pour the egg mixture over the top, making sure it doesn’t spill over the edge. Top with the parmesan. Bake for 25 minutes, or until set and golden. Serve warm or at room temperature.


Adapted slightly from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen



“This is my family’s recipe for Vegetable Korma, a vegetarian Indian dish that’s endlessly adaptable. Enjoy!


-1/4 cup cashew halves or almond slices

-1/4 cup boiling water

-3 cloves garlic, minced

-1 inch peeled ginger root, minced

-3 Tbsp vegetable oil

-2 bay leaves

-1 large onion, diced

-1 tsp ground coriander

-1 tsp ground cumin

-1 tsp turmeric powder

-1/4-1 tsp chili powder (optional)

-1 tsp garam masala (optional)

-chopped vegetables (any kind you want, just make sure they’re all chopped to roughly the same size)

-1/4 cup tomato paste

-1 cup vegetable broth

-1/2 cup heavy cream (I’ve also used coconut milk or almond milk)

-1/2 cup plain yogurt (soy yogurt works well too)

Korma Directions

1) place nuts in a small bowl, pour boiling water over them, set aside

2) heat oil in a large pan over medium heat, crumble the bay leaves into the oil and sauté for 30 seconds

3) stir in the onion- cook til soft

4) stir in the garlic and ginger and all the spices, sauté for 30 seconds

5) add in all the vegetables and stir til they’re all coated with the spice blend and have softened a bit (about 5 minutes)

6) add in the tomato paste and broth, cover, reduce heat, simmer 15 minutes (stirring occasionally)

7) while the mix is simmering, add the heavy cream and yogurt to the nut/water mix, mix til smooth

8. Stir the nut/cream mixture into the pot, simmer an additional 15 minutes or until the whole dish thickens a bit.





6 medium tomatoes

1 tablespoon plus 2 teaspoons olive oil

4 ounces thinly sliced Bayonne ham (or prosciutto), cut into 1/2-inch squares

2 medium garlic cloves, finely minced

2 medium onion, halved and thinly sliced

2 tablespoons chopped parsley

1 tablespoon chopped thyme leaves

1 medium bay leaf

2 medium red bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 teaspoons piment d’Espelette (or paprika or cayenne pepper; or chopped hot peppers, with the seeds removed, to taste)

Bring a small pot of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place tomatoes in boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain tomatoes and immediately immerse them in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds and core and coarsely chop the remaining flesh. Set aside.

NOTE FROM LORI: I skip the step above because tomato skins don’t bother me; I just chop the tomatos roughly. Your choice)

Place a large frying pan over medium heat and add 1 tablespoon oil. Once oil shimmers, add Bayonne ham (or prosciutto) and cook, stirring occasionally, until golden brown, about 8 minutes. Remove to a plate with a slotted spoon and reserve.

Return pan to heat, add 2 teaspoons oil, and, once heated, add garlic and onion. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.

Stir in diced tomatoes, browned ham, and piment d’Espelette (or paprika or cayenne pepper) and season well with salt. Cook uncovered until mixture melds together and juices have slightly thickened. Serve hot.


PEPERONATA (from The Food Network Kitchen)

1/4 cup olive oil

2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

(again—the peppers in our share this week will work fine)

1 large onion, sliced into half-moons

4 garlic cloves, sliced thin

1 tablespoon dried oregano

1 tablespoon sugar

4-5 Roma or other plum tomatoes, seeded and diced

Salt and pepper to taste

1/2 cup fresh basil, leaves torn roughly

Lemon juice

1 Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.

2 Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.

3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.

4 Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.



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 yellow 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


Salad Ingredients:

1/2 large or 1 small cabbage

1 yellow or orange or  red bell pepper (or 5-6 mini peppers)

1 small head of broccoli

1/2 cup chopped green onion

Dressing Ingredients:

Juice of 1 small lemon

3 tbsp sunflower oil (olive oil works too but sunflower is better)

1 tbsp mayo

1 tbsp sour cream

1 tsp sugar

1/2  tsp minced garlic

1/2 tsp salt

2 heaping tbsp dill (fresh or frozen)

2 heaping tbsp parsley (optional)

For the dressing: In a small bowl mix all the ingredients. Refrigerate dressing and start on the salad.

Wash your veggies. Using a mandoline or a knife, thinly slice 1 small cabbage and place in a large mixing bowl.

Chop 1 small head of broccoli into small peaces.

Cut bell pepper into small strips.

Dice half a bunch of green onions, about ½ cup. Add everything to the mixing bowl.

When ready to serve, pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing.