Jun
03
    
Posted (Lori) in News
Week #1
Dear CSA Member,
The first week is always very busy and full of activity!  We have been busy cultivating the fields, transplanting new crops, planting the sweet potatoes, seeding fall crops, and getting the fields ready for the next set of plants that will be ready in the greenhouse.  We are expecting some heavy rains to come through within the next couple days and need to get as much done as we can beforehand.  Compared to last spring we have had a cool, damp, and very windy spring.  Last spring there was no rain and it was just about 80 degrees every day.  The early spring greens are really enjoying the moist soil and are growing happily!
It is that time of year again, get your salad spinners out!  Lettuce, Lettuce, Lettuce!  Greens will fill the bulk of your share this week.  It has been a long winter and, I don’t know about you but, I am ready for some fresh salad!  This week you will be getting Mirlo Butter Head Lettuce.  This is a new variety this season that we had a lot of requests for. We found this great red and very tender variety to try this year.  You will also be getting a bunch of Red Cherriette Radishes along with, a few other varieties of lettuce to go in your salad.  You can chop up the radish leaves nice and fine.  They make a great addition to your salad.
Some of the spring greens such as the Box Choi and Chinese Cabbage will have small round holes in the leaves.  This is caused by a tiny insect called the Flea Beetle.  We have worked diligently to keep the number of beetles under control by using a very long cloth called row cover.  We will walk the row cover out over these specific beetle loving crops and stake the row cover down every five feet.  These beetles still manage to outnumber us.  They only left cosmetic damage and will not in any way affect the flavor of the greens.
The Stoneledge Farm website has some great recipes if you aren’t sure what to do with an item you can refer to our website or, if you have a great recipe for an item you would like to share please email the farm and I will gladly add it to our recipe section.  info@stoneledge.farm
We hope you all enjoy your first week’s harvest!  Below are a couple notes for this week.
Enjoy the Harvest,
Candice for everyone at Stoneledge Farm
1 Head- Mirlo Butter Crunch Lettuce
1 Head- Panisse Oak Leaf Lettuce
2 Heads- Boc Choi
1 Bunch- Rhubarb
1 Head- Red Tide Lettuce
1 Head- Chinese Cabbage
1 Bunch- Cherriette Radishes
1 Head- Tropicana Lettuce
1 Green Genovese Basil Transplant.  (You can eat now)
Optional Shares:
Mushrooms- Crimini
Coffee Share Week
Dry Bean Share Week
1.This week you will be receiving a transplant you can grow at home and is ready to eat now! This plant should be planted right away in a pot or directly outside in your garden.  The pot we are sending is a decomposable pot and can be planted directly into the ground or larger pot.  The plant should have a good amount of sunlight daily and should be checked to see if the soil is dry and needs to be watered.  You can snip off some basil leaves now and use in your favorite Italian dish!  Enjoy!
2.The Online Marketplace is Open!  You can log into your account and place your order for this coming weeks delivery.  Keep in mind all Mushroom orders need to be received by 12 pm Friday before your delivery that following Mon. Tues. or Wed.
To order from the Marketplace login to your account and click Marketplace.  Follow the steps from there.
Cooking Tips-
Boc Choi: Boc Choi makes a great Stir-Fry.  It can be added in dumplings, soups or even salads.  Boc Choi has a slightly bitter flavor. Similar to Mustard Greens but a little milder.
Rhubarb: Rhubarb can be added to your smoothies and eaten raw, it can be roasted and drizzled with honey or sprinkled with sugar.  You can even bake a delicious pie or try this Spring Rhubarb Cake it’s a farm favorite! https://www.stoneledge.farm/csa-program/recipes/rhubarb/124-spring-rhubarb-cake
Chinese Cabbage: Chinese Cabbage makes a great addition to a stir-fry.  Chinese Cabbage can be added to soups, made into stuffed cabbage, taco toppings, braised, or be made into a quick kimchee.
Cooking Dry Bean Share Information:
1/2 dry beans = 1 serving of beans
1 cup of dry beans = 3 cups cooked beans, drained
Step 1-  Soak the beans typically overnight.  Place the desired amount of beans you wish to cook in a bowl and cover the beans with cool water until about an inch and a half of water is covering the beans.
Step 2- Drain beans.
Step 3- Add to a large pot and cover again with fresh water and bring to a boil.  Turn heat down and let beans simmer for 45min – 2 hours. Checking on them occasionally to make sure there is enough water in the pot.
Step 4- Once beans are tender you are able to make your favorite bean recipe.
This information was taken from Food UNL

Stoneledge Farm LLC
Mailing Address Only:
359 Ross Ruland Road
South Cairo, NY  12482



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