Oct
31
    
Posted (Lori) in News

WEEK 22

Dear CSA Member,

A cold and blustery day today after we have had our first snow fall of the season. (4 inches)  Enough to water the garden.  New this week is celeriac.  Many members might remember it from past seasons.  But if you don’t Celeriac is a close relative to celery except it is grown for its roots rather then its stalk.  Celeriac is ready for harvest after a few light frost in early fall.  Celeriac can be used in soups, stews or even eaten raw as a salad.  Below is a link with some Farm Favorite Celeriac recipes.

Celeriac Recipes- https://www.stoneledge.farm/csa-program/recipes/celeriac

This week on the Online Marketplace there are Apples, Kale, Collards, Shallots and Carrots available in bulk if you are interested.  We only have 2 more deliveries after this week.  These items are great for freezing during the winter months!  The Online Marketplace also offers local honey and maple syrup along with other items such as, organic coffee and chocolate.  These items sell out quick this time of year.  Order soon to ensure you can get the products you would like.

We have taken our yearly photo.  It is bitter sweet as we near the end of the season.  I have posted a photo of our 2016 Farm Crew on the farm Facebook page and Farm website Farm News page:  https://www.stoneledge.farm/on-the-farm/farm-blog.  Take a look.

Enjoy the bountiful harvest.

Candice for everyone at Stoneledge Farm

This week is a coffee share week.

Don’t get rid of those Turnip Greens!  Try this recipe http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-turnip-greens-recipe.html

Winter Squash-1

Lettuce-will send update

Red Onions- 4

Celeriac- 2

Lacinato Kale- 1 bunch

Carrots- 1 lb.

Yellow Potatos- 2 lbs.

Turnips & Greens- 1 bunch

Cauliflower- 1

Will send update tomorrow

Fruit Share

Fuji Apples, Bosc Pears

all grown by Fix Brothers Orchard

Mushroom Share

Crimini

grown by Bulich Mushroom Company

Stoneledge Farm LLC

info@stoneledge.farm

www.stoneledge.farm


 
Oct
25
    
Posted (Lori) in News
Week #21
Dear CSA Member,
The weather has been going from one extreme to the next.  We had frost last week and this week we broke a record high of 85 degrees.  Today we getting some much needed rain and the plants are soaking it all up!  This week your share will be full of Beautiful greens Red and Green Leaf Lettuces, Mustard Greens and Boc Choi.   Along with, heavy root crops Carrots, Potatoes, Beets and Radishes.  The radish greens are beautiful with a peppery taste.  The Radish Greens can be added to a salad or cooked as a side dish.  They can even made into Radish Pesto!  Click below for a Radish Leaf Pesto recipe.
http://www.food.com/recipe/radish-leaf-radish-top-pesto-435728
This week the PS-11 third graders came and visited the farm.  We have posted pictures on the Stoneledge Farm Blog on our website. https://www.stoneledge.farm/on-the-farm/farm-blog  It was a great day and, the third graders had a great time helping harvest the carrots!
As we near the end of the season please place your orders for honey, maple, coffee and chocolate if you are interested.  (stock is limited this time of year)  The products are all from small family farms, farmers that we know and help support with the Marketplace.  They make great holiday gifts and you might want to stock up for the long cold days ahead as well.  There are many bulk amounts of vegetables and fruit available as well.
Enjoy the bounty of the harvest.
Candice for everyone at Stoneledge Farm
Winter Squash-1
Green Leaf Lettuce-1 head
Shunkoy Specialty Radish- 1 bunch
Shallots- 4
Mustard Greens- 1 bunch
Boc Choi- 1
Carrots- 1lb.
Potatoes- 2lbs.
Mixed Chioggia & Red Ace Beets- 1lb.
Cauliflower- 1 head
Red Leaf Lettuce- 1 head
Fruit Share:
1 bag- Jonagold Apples & 1 bag- Bartlett Pears grown by Fix Brothers Orchard
Mushroom Share:
White Buttons grown by Bulich Mushroom Company
Stoneledge Farm LLC
info@stoneledge.farm
www.stoneledge.farm
Week #21
Dear CSA Member,
The weather has been going from one extreme to the next.  We had frost last week and this week we broke a record high of 85 degrees.  Today we getting some much needed rain and the plants are soaking it all up!  This week your share will be full of Beautiful greens Red and Green Leaf Lettuces, Mustard Greens and Boc Choi.   Along with, heavy root crops Carrots, Potatoes, Beets and Radishes.  The radish greens are beautiful with a peppery taste.  The Radish Greens can be added to a salad or cooked as a side dish.  They can even made into Radish Pesto!  Click below for a Radish Leaf Pesto recipe.
This week the PS-11 third graders came and visited the farm.  We have posted pictures on the Stoneledge Farm Blog on our website. https://www.stoneledge.farm/on-the-farm/farm-blog It was a great day and, the third graders had a great time helping harvest the carrots!
As we near the end of the season please place your orders for honey, maple, coffee and chocolate if you are interested.  (stock is limited this time of year)  The products are all from small family farms, farmers that we know and help support with the Marketplace.  They make great holiday gifts and you might want to stock up for the long cold days ahead as well.  There are many bulk amounts of vegetables and fruit available as well.
Enjoy the bounty of the harvest.
Candice for everyone at Stoneledge Farm

Winter Squash-1
Green Leaf Lettuce-1 head
Shunkoy Specialty Radish- 1 bunch
Shallots- 4
Mustard Greens- 1 bunch
Boc Choi- 1
Carrots- 1lb.
Potatoes- 2lbs.
Mixed Chioggia & Red Ace Beets- 1lb.
Cauliflower- 1 head
Red Leaf Lettuce- 1 head

Fruit Share:
1 bag- Jonagold Apples & 1 bag- Bartlett Pears grown by Fix Brothers Orchard
Mushroom Share:
White Buttons grown by Bulich Mushroom Company



 
Oct
25
    
Posted (Lori) in News

DOM’S SQUASH SOUP IN COCONUT MILK

(a Filipino dish)

2-3 pounds butternut squash, peeled and cut into 1-inch cubes.

1 small piece ginger, chopped finely

3-4 cups chicken broth Just enough chicken broth to cover the squash pieces (since I use the whole squash, this volume can vary).

1 tbsp vegetable oil

2 cloves garlic, crushed and minced

1 small onion, chopped finely

1 boneless chicken breast, boiled and shredded

1/4 pound shrimp, shelled and deveined

salt and freshly ground black pepper to taste

1 13.5-ounce can coconut milk

–In a pot, mix half of the squash pieces, ginger and enough chicken broth to cover the squash.

–Bring to a boil, then simmer with the lid on, over low to medium heat until squash is tender for about 10-15 minutes.

–Mash the squash with a ladle or fork. This will be the “mashed” portion of the soup that also makes the soup thicker.

–Add the rest of the squash pieces, add more chicken broth if necessary and simmer for 5-10 min, until soft. This will be the chunky squash pieces.

While the squash is softening, heat vegetable oil in another pan. Add garlic and fry until lightly browned.

–Add onions and stir fry until fragrant and soft.

–Add shrimp and stir fry until just cooked.

–Add chicken and stir fry until well-combined.

–Mix the stir-fried components into the pot of softened squash.

–Add coconut milk and simmer for 5 min. Just add enough coconut milk to make the soup creamy and not dilute the soup. Usually, I use the whole can.

–Add fish sauce, salt and pepper to taste.

Recipe modified from: http://blog.junbelen.com/2013/12/11/how-to-make-ginataang-kalabasa-at-sitaw-butternut-squash-and-yard-long-beans-in-c

SHRUTI AND VIRAJ’S CURRIED GREEN SOUP

Use any leafy greens like spinach, kale, chard, arugula, turnip stems, celery etc.

Ingredients

2 finely chopped onions

3 cloves of garlic

2 cloves

3 whole peppercorns

1 small cinnamon stick

1 bay leaf

2 Tbsp butter

1 Tbsp olive oi

1 apple

6 cups greens

salt, pepper and cayenne to taste

2 tsp cumin

4-6 cups liquid (water, stock)

–Saute onions and garlic with cloves, peppercorns, cinnamon stick, and bay leaf in mix of butter and oil.

–Stir occasionally until onions are translucent and starting to brown at the edges and then add the peeled, cored and chopped apple.

–After the apple is softened and incorporated add the greens.

–When the chopped greens are wilted add salt, pepper, cumin, cayenne and stock/liquid. You may substitute some of the liquid with white wine.

–Cover and let simmer for 10-15 minutes so flavors incorporate

–Take off the heat.

–Remove cinnamon stick and bay leaf. Blend.

–Add more warm stock/liquid to adjust consistency.

–Finish with some cream, sour cream, milk or yogurt if desired

–Serve with toast points or toasted pita chips.

MISSY’S BEEF AND BUTTERNUT SQUASH STEW

Missy writes: This recipe uses the butternut, carrots and potatoes from the CSA this week! It is adapted from a recipe on the blog eat, live, run (http://www.eatliverun.com/crock-pot-beef-and-butternut-squash-stew/)

Ingredients:

1.5 lbs beef stew meat

3-4 pieces thick cut bacon, cut into 1/2 inch slices (if you don’t eat bacon, you can saute in avocado oil or another oil with a high smoke point, but the bacon really adds to the flavor of the stew and is the best adaptation I made to this recipe)

3 large or 6 small carrots, sliced in thick slices

8-10 small red potatoes, quartered (or 2 large white potatoes cut in small pieces)

1 large onion, chopped

10 oz. baby bella mushrooms, quartered

1 butternut squash cut into 1 inch cubes

2 cups beef broth

1/2 – 1 cup full-bodied red wine (if you don’t like to cook with wine, add more broth, but I think the wine gives it a richer flavor).

1 T. worcestershire sauce

1 T. soy sauce

1-2 t. paprika

2 bay leaves

1/4 t. pepper

1/4 – 1/2 cup flour

salt to taste (you may not need any because of the salt in the beef broth and soy sauce)

Cook the bacon in a skillet until crispy. Remove the bacon with a slotted spoon and put into the crockpot.

Saute the onion in the bacon fat for about 5 minutes. Toss the beef stew meat in the flour until it’s lightly coated. Add the garlic and stew meat to the skillet until the beef is browned. Then, put everything from the skillet into the crockpot. (Don’t skip this step! I usually prefer crockpot recipes where I can just throw everything in, but this step really adds to the flavor and prevents the meat from completely falling apart).

Add the remaining vegetables to the crockpot, then the spices and sauces, followed by the wine and beef broth.

Cook in the crockpot for 4-6 hours on high or 8-10 hours on low.

Enjoy!!


 
Oct
18
    
Posted (Lori) in News

BRUSSELS SPROUTS

Keep Fresh

Store Brussels sprouts in a plastic bag in your refrigerator’s crisper, where they’ll keep for at least one week, if not a little longer. Sprouts still on the stalk will stay fresh longer than those sold individually. If you don’t plan on using them right away, stick the stalk in water and put it in the fridge—as you would do with fresh herbs on the stem—then break sprouts off the stalk as needed.

Draw Out Flavors

Steaming or microwaving Brussels sprouts ensures you’ll get the most nutrients from the vegetable, but for many people, taste trumps nutrition. Brussels sprouts can be sliced or shaved thinly and eaten raw, while roasting brings out a robust, sweet, almost nutty flavor. If you want to convert a Brussels sprouts hater, simply toss the sprouts with olive oil, salt, and pepper, and stick them in a 425°F oven for approximately 30 minutes. Alternatively, you can pan-fry sliced sprouts for crunch and texture.

Cook to Perfection

Memories of overcooked Brussels sprouts—mainly boiled—are probably to blame for most people’s dislike of the vegetable, so take care when cooking them. Start by removing any discolored outer leaves. You’ll want to discard any sprouts that are soft. If you’re boiling or steaming, cut an X in the stem so the heat can reach the thicker core. The sprouts should be tender in about five to eight minutes. To roast, cut them in half (or at least the same size) to ensure even cooking.

MAPLE-LEMON SPROUTS

Cook sprouts in any of the ways noted above, but stop cooking a minute or two before they’re done. Drain completely. For about 2 cups of sprouts, whole or sliced, combine teaspoon oil, 1 tablespoon maple syrup, and 1 teaspoon fresh-squeezed lemon juice; heat the mixture in a frying pan. Add the cook sprouts and toss for about 2 minutes.

KALE AND BRUSSELS SPROUT SALAD

From the Food network—can also be made with bok choy

3 cups Brussels sprouts

1 large bunch Tuscan kale, center stems discarded

1 small clove garlic

1 small shallot

1 cup finely grated pecorino

1/2 cup extra-virgin olive oil

1/2 cup toasted pine nuts

2 tablespoons Dijon mustard

3 lemons, zested and juiced

Salt and freshly ground black pepper

In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.

In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.

Recipe courtesy of Nancy Fuller

ROASTED BRUSSELS SPROUTS WITH GINGER, RAISINS, AND PECANS

(apapted from Real Simple)

preparation 15 minutes cooking 40 minutes

1 pound Brussels sprouts, trimmed and halved

1/2 cup pecans, roughly chopped

1 tablespoon olive oil

1 clove garlic, finely chopped

1 tablespoon grated fresh ginger

1/4 cup golden raisins, plumped in 1/4 cup water and drained

kosher salt and black pepper

1. Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down.

2. Roast until golden and tender, 20 to 25 minutes.

3. Toss with the raisins and ginger; serve hot

ROASTED BRUSSELS SPROUTS AND APPLES

1/2 cup diced apple

8 ounces Brussels sprouts, trimmed and quartered

2 tablespoons apple cider

2 teaspoons olive oil

1 teaspoon minced fresh thyme

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1. Preheat oven to 375°.

2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.

BRUSSELS SPROUT RISOTTO

Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Serves four as side dish, 2 as main.

This dish is way too complicated for my taste, but some of you mentioned that you like the Jerusalem cookbook and complicated recipes. I haven’t tested it.

1 tbs unsalted butter

2 tbsp olive oil

2 medium onions, peeled and finely chopped

2 large garlic cloves, peeled and crushed

2 tbsp picked thyme leaves

2 lemons, 1 shaved into long strips of zest and 1 finely grated

1/2 cup risotto rice

1 lb trimmed brussels sprouts, half shredded and half quartered

1 cup dry white wine

2 cups vegetable stock

Salt and black pepper

About 1/2 cup sunflower oil

2 tbs parmesan, roughly grated

2 tbs dolcelatte, broken up into roughly 1/4” chunks (or use a different blue cheese)

1/2 tsp tarragon, chopped

2 tsp lemon juice

Put the butter and olive oil in a large frying pan over a medium-high heat. When the oil is hot and the butter melted, add the onion and fry for 10 minutes, stirring occasionally, until soft and lightly caramelised. Add the garlic, thyme and lemon strips, and cook for two minutes more. Add the rice and shredded sprouts, and cook for a minute, stirring frequently. Pour over the wine and let it simmer for a minute before you start adding the stock, a teaspoon of salt and a good grind of pepper. Reduce the heat to medium and carry on adding the stock ladle by ladle, stirring often, until the rice is cooked but still retains a bite, and all the stock is used up – about 15-20 minutes.


 
Oct
16
    
Posted (Lori) in News

NOTE FROM STONELEDGE

Week #20

Dear CSA Member,

It’s beginning to feel more and more like fall!  The leaves are changing quickly as we get closer to the peak of the fall foliage.  We have had brisk mornings down into the 30s.  (cold enough for some frost pockets)  The hearty fall crops use this to their advantage to keep the soil moist with no rain in the forecast.  This week you will be getting more salad ingredients!  The mustard and Mizuna greens are beautiful and really add a nice color to a fresh salad.  You can add the radishes for even more color!  Mustard greens can be added to a salad or they can be cooked.  If you steam the mustard greens it will take away some of the bitterness that these greens have.  When cooked it tastes very similar to collard greens.

This week you will be getting Brussels Sprouts.  Below is information on how to prepare the Brussels Sports.

Use a paring knife to separate the sprout from the stalk.

Trim the base of each sprout close to the bottom but, not too close that the sprout starts to   come apart.

3.  Peel away and discard any browning or blemished leaves.

4.  You are now ready to cook the Brussels Sprouts.

Don’t forget to stock up on local honey and local maple syrup for the winter.  The Stoneledge Farm Online Marketplace offers these items.  The online marketplace also offers organic coffee, chocolate and cocoa.  These items make great gifts for the holiday season.  Fruit and vegetables are available in bulk  (Great for freezing, baking or canning) This week we have Collard Greens, Red Russian Kale,  Lacinato Kale, Apples and Pears available in bulk.  To order these items from the Online Marketplace go to http://www.stoneledge.farm/marketplace  sign in and place your order.  Your Marketplace Order will be delivered with your CSA share.

Enjoy the fall and bounty of the harvest.

Candice for everyone at Stoneledge Farm

Tropicana Lettuce- 1 head

Frizee Endive- 1 head

Cherriette Radish- 1 bunch

Mizuna- 1 bunch

Mustard- 1 bunch

Sweet Potatoes- 2

White Onions-2

Brussel Sprouts- 1

Winter Squash-1

Carrots- 1 lb.

Sweet Salad Peppers-6

Fruit Share

1 bag-  Macoun Apples

1 bag- Bosc Pears

Apples grown by Klein’s Kill Orchard, Pears grown by Fix Brothers Orchard

Mushroom Share

Shiitake grown by Bulich Mushroom Company

Stoneledge Farm LLC

info@stoneledge.farm

www.stoneledge.farm