Posted (Lori) in News





From Bon Appetite


1 pound pork tenderloin, thinly sliced ?” thick

2 garlic cloves, finely grated

1 tablespoon fish sauce

1 tablespoon reduced-sodium soy sauce

2 teaspoons light brown sugar

4 tablespoons vegetable oil, divided

6 ounces miniature eggplant (about 3), quartered, or ½ small globe eggplant, cut into 2” pieces

6 ounces runner beans or green beans, thinly sliced on a bias

1 Fresno or other red chile, with seeds, finely chopped

1 head of romaine or butter lettuce, torn into large pieces (about 4 cups)

1 cup cilantro leaves with tender stems

Kosher salt, freshly ground pepper

1 lime, halved

Preparation Toss pork, garlic, fish sauce, soy sauce, and brown sugar in a medium bowl. Let sit at least 5 minutes. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of pork and cook, tossing occasionally, until pork is browned and cooked through, about 4 minutes; transfer to a plate. Repeat with 1 Tbsp. oil and remaining pork. Add 1 Tbsp. oil, eggplant, beans, and 1 Tbsp. water to same skillet, scraping up any browned bits. Cook, tossing often, until beans and eggplants are tender, 8–10 minutes. Add chile and reserved pork to skillet and cook, tossing often, until flavors meld, about 2 minutes. Toss romaine lettuce and cilantro on a large platter with remaining 1 Tbsp. oil; season with salt and pepper. Spoon pork and vegetables over, tossing gently. Squeeze lime over. DO AHEAD: Pork can be marinated 2 hours ahead. Cover and chill.


From Saveur

serves 6


1?4 cup olive oil

2 cloves garlic, thinly sliced

1 shallot, thinly sliced

6 medium zucchini, thinly sliced (can use squash, eggplant or peppers as a substitute)

1?2 cup grated pecorino

1?2 cup ricotta

1?2 cup roughly chopped parsley

4 eggs, beaten

Kosher salt and freshly ground black pepper, to taste

1 tbsp. unsalted butter

3 tbsp. bread crumbs


Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.

Heat oven to 350°. Grease a 10″ pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.


From Saveur


Meat loaf:

1 large red bell pepper

1 large green bell pepper

2 pounds cremini mushrooms, coarsely chopped

1 tablespoon olive oil

1 cup 1/2-inch asparagus pieces

1/2 cup chopped red onion

1 cup panko (Japanese breadcrumbs)

1 cup chopped walnuts, toasted

2 tablespoons chopped fresh basil

1 tablespoon ketchup

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 ounces fresh Parmigiano-Reggiano cheese, grated

2 large eggs, lightly beaten

Cooking spray


2 tablespoons ketchup

1 tablespoon vodka or vegetable broth

1/4 teaspoon Dijon mustard


1. Preheat broiler to high.

2. To prepare meat loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop. Place bell peppers in a large bowl.

3. Reduce oven temperature to 350°.

4. Place about one-fourth of mushrooms in a food processor; pulse 10 times or until finely chopped. Transfer chopped mushrooms to a bowl. Repeat procedure 3 times with remaining mushrooms.

5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; sauté 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to bell peppers. Wipe pan with paper towels. Add asparagus and onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.

6. Arrange breadcrumbs in an even layer on a baking sheet; bake at 350° for 10 minutes or until golden. Add breadcrumbs and the next 8 ingredients (through eggs) to mushroom mixture, stirring well. Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray; press gently to pack. Bake at 350° for 45 minutes or until a thermometer registers 155°.

7. To prepare topping, combine 2 tablespoons ketchup and remaining ingredients in a small bowl; brush ketchup mixture over meat loaf. Bake an additional 10 minutes. Let stand 10 minutes; cut into 6 slices


To many Americans, couscous refers to the tiny pearls of semolina we’ve come to know and love. But in Morocco , it is also the proper name for a time-honored stew, rich with vegetables and the flavors–saffron, cinnamon, turmeric–of North Africa . This is a terrific, relaxed party dish–easy to make, fun to eat and meant for a gathering.


•          2 tablespoons unsalted butter

•          2 tablespoons olive oil

•          2 large onions, quartered and cut in 1/2-inch slices

•          2 pinches saffron threads

•          1 pinch crushed red pepper

•          1/2 teaspoon ground turmeric

•          1/2 teaspoon ground cinnamon

•          1 teaspoon ground ginger

•          1 teaspoon coarsely ground black pepper

•          3 sprigs parsley and 3 sprigs cilantro, tied in a bundle with kitchen string

•          4 fresh or canned tomatoes, peeled, seeded and quartered

•          1 quart vegetable stock

•          3 cups water

•          1 turnip, peeled and cut in 1-inch cubes

•          1/2 pound carrots, peeled, halved length-wise and cut in 2-inch sticks

•          3/4 pound butternut squash, peeled, seeded, and cut in 1-1/2-inch chunks

•          1 medium-sized zucchini, quartered lengthwise and cut in 2-inch sticks

•          1 cup raisins

•          1 14 ounce can chickpeas, rinsed and drained

•          2 tablespoons granulated sugar

•          Salt and freshly ground black pepper to taste

•          2 cups quick-cooking couscous, uncooked

•          1/2 cup blanched slivered almonds, toasted



Heat butter and olive oil in stockpot over medium heat. Add onions, and cook 15 minutes. Stir in saffron, crushed red pepper, turmeric, cinnamon, ginger and black pepper. Saute 5 minutes. Add herbs, tomatoes, stock and water. Bring to a boil, reduce heat to low and cook 10 minutes.


Add turnip, carrots and squash. Bring to a boil, and cook 10 minutes. Add zucchini, raisins, chickpeas and sugar. Cook 10 minutes more, or until vegetables are tender. Add salt and pepper.


Cook couscous according to package directions. Mound couscous on large serving platter, and make a well in center. Use slotted spoon to transfer vegetables to well. Ladle stock over entire dish. Sprinkle with toasted almonds. Serve immediately.

nutrition information

Per Serving: cal. (kcal) 590, Fat, total (g) 15, chol. (mg) 10, sat. fat (g) 3, carb. (g) 103, fiber (g) 12, sugar (g) 30, pro. (g) 17, sodium (mg) 460, Percent Daily Values are based on a 2,000 calorie diet


Onions, mushrooms, sweet corn, and chiles in adobo add hearty, smoky flavor to this Swiss chard-based taco filling.

serves 4


2 tbsp. olive oil

1 onion, quartered and thinly sliced

2 cups thinly sliced cremini mushrooms

2 cloves garlic, finely chopped

1 tbsp. soy sauce

2 chipotle peppers in adobo sauce, seeds removed and finely chopped, plus 1 tsp. adobo sauce

2 ears corn, kernels removed (or 1 1?4 cups thawed, frozen corn kernels)

1 bunch Swiss chard, stems removed, and leaves cut into 1?2-inch ribbons (about 3 cups)

Kosher salt and freshly ground black pepper, to taste

Warm corn tortillas, chopped cilantro, sour cream, and lime wedges, for serving


Heat olive oil in a 12″ skillet over medium-high heat. Add the onion and cook until slightly caramelized, 6-7 minutes. Add the mushrooms and garlic and cook until mushrooms are browned, about 5 minutes. Stir in soy sauce, chipotle peppers and sauce, corn kernels, chard, salt, and pepper; cover pan with lid and cook, stirring occasionally, until chard wilts, about 5 minutes. Spoon mixture into tortillas and top with cilantro and sour cream. Serve with lime wedges, if you like.



1 tbsp. grass-fed butter

1 tbsp. olive oil

7-8 shitake mushrooms, stems discarded, sliced thin

2 cups Sugar Snap Peas, deveined*

1 large summer squash, cut into 1/4 inch rounds

Sea salt

Freshly ground black pepper

On medium heat melt butter in a frying pan. Add shitake mushrooms and cook until slightly crispy (5-7 minutes). Add olive oil, sugar snap peas and summer squash. Season with a couple of pinches of sea salt and black pepper. Cook, tossing occasionally, until squash softens (5 minutes). Serve and enjoy!

*To devein sugar snap peas, snap the top where the stem or crown is, and gently pull down along the edge.


4 zucchinis

2 summer squash

Olive oil

1/3 cup grass-fed ricotta cheese

6 oz. grass-fed mozzarella cheese

¼ cup grated Parmigiano-Reggiano cheese

½ cup tomato sauce

Dried oregano

Dried basil

Sea salt

Fresh basil for garnish

Preheat the oven to 350°. Using a mandolin, slice the zucchini and summer squash into long thin strips – lengthwise. You could use a sharp knife, it’ll just take a bit longer to do all the slicing. In two separate 9×12 baking pans lay the strips of vegetables on top of each other and drizzle with olive oil. Season with sea salt and roast in the oven 35-40 minutes or until much of the natural water is released from the vegetables and evaporates. If you don’t have two baking pans, roast the vegetables in two separate batches. Remove the vegetables from the oven.

In a 9×9 casserole dish or baking pan, place a layer of roasted zucchini and summer squash and top with ricotta cheese, plus a pinch or two of dried herbs (basil and oregano). Place another layer of vegetables on top of the ricotta cheese, and top that with a few tablespoons of tomato sauce, a couple of pinches of dried herbs and some mozzarella cheese. Repeat with a final layer of vegetables, tomato sauce, dried herbs, Parmigiano-Reggiano cheese, and mozzarella cheese. Roast in the oven 35-40 minutes. Garnish with fresh basil, minced.


1 tbsp. olive oil or grass-fed butter

1 large white onion, peeled and diced

3-4 yellow summer squash, chopped

1 tsp. sea salt

4 cups chicken stock, vegetable stock or water

Freshly ground black pepper

Saute onion in olive oil on medium heat 3-5 minutes.  Add chopped summer squash, sea salt and chicken stock. Bring to a boil. Cover and reduce heat to simmer for 8-10 minutes. With a slotted spoon, remove vegetables from liquid and puree in a food processor. Add back to the soup and adjust seasoning to taste. Garnish with a teaspoon of mint puree. See recipe below.

Mint Puree

1/2 cup mint leaves

1/4 cup parsley

2-3 tbsp. water

1/4 cup extra virgin olive oil

Sea Salt

Put mint, parsley and water into a food processor or blender and puree. Add olive oil and a pinch or two of sea salt and continue pureeing until smooth.


1/2 tbsp. grass-fed butter

1 tbsp. olive oil

2-3 yellow summer squash, cut into quarter inch thick rounds

1 clove garlic, peeled and minced

3-4 cherry or grape tomatoes, whole or halved

2-3 leaves fresh basil, sliced thin (can use a tsp. of minced parsley)

Sea salt

Parmesan cheese, grated (optional)


Put olive oil and butter into a frying pan on medium high heat

Add summer squash, garlic, tomatoes and a couple pinches of sea salt

Saute 3-5 minutes

Add fresh basil into the pan and toss with vegetables.

Garnish with grated parmesan cheese.

Posted (Lori) in News
2- Summer Squash
1- White Clara Eggplant
1 basket- Cherry Tomatoes
1 bunch-Basil
1 bunch- Spinach
1 head- Red Oak Leaf Lettuce
1 bunch- Red Ace Beets
1 Bunch- Red Onions
2- Sliver Slicing Cucumbers
1- Bunch of Dill
Optional Shares this week
Mushroom Share:  Grown by Bulich Mushroom Farm
Fruit Share:                     Grown by Klein’s Kill Fruit Farm
1 basket -Yellow Shiro Plums
1 bag- White Nectarines
1 bag- Yellow Peaches

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

Posted (Lori) in News


–Wrap your extra thyme in a paper towel, then seal in a baggie. This will stay fresh in your fridge for at least 1 week.

–To dry it—tie it with a string or ribbon and hang it a dry place. It will be dry in about a week; crumble the leaves into a small jar with a tight lid and it will keep for a long time (I don’t know how long—I’ve always used it up before it lost its potency).



Use fresh thyme when you make a bouquet garni (a little bundle of herbs tied together with string that you add to stocks, soups and stews), along with bay leaves, parsley and whatever other herbs will accent the soup ingredients. Crumbled dried thyme can be added with peppercorns and other dried herbs to bags fashioned from cheesecloth or – in a pinch – coffee filters.


Dry some of your extra thyme, and mix with dried basil, oregano, parsley, rosemary along with garlic and onion powder to make your own Italian seasoning.

To make poultry seasoning, mix your dried thyme with sage and marjoram.

For something with a bit more spice, mix up your own creole spice (thyme with paprika and cayenne pepper, oregano, onion, salt and black pepper) or jerk seasoning (thyme with cayenne, onion, cinnamon, allspice, salt and pepper).

Store all of these dried mixes in a cool, dark place after sealing in an airtight container.


Thyme goes well with lamb, beef and poultry, so add the fresh leaves to roast meats, as well as soups and stews. In many US plant zones, thyme will be green all winter, so use the leaves to add fresh flavor to those bubbling winter one-pot meals.

Fresh thyme also goes well with fresh tomatoes. Salt and pepper thickly sliced tomatoes and sprinkle on some thyme leaves. If you like, you can top this with slices of fresh mozzarella.

Mix thyme leaves with melted butter and use to top other vegetables, such as green beans or asparagus. It especially highlights the flavor of carrots, while providing a dramatic color contrast.

Thyme leaves can easily be mixed with cream cheese and garlic and spread on a tortilla to flavor a wrap (or top the cream cheese with diced olives and ham, roll up the tortilla and cut into inch-thick pinwheels), or thinned with a little sour cream and served with crackers.

Thyme flowers are edible, and make attractive garnishes. I especially like to add them to salads, where they add another layer of flavor. Another way to get the flavor of thyme into a salad is to add thyme leaves to vinaigrettes. (It is easy to strip the leaves away from the stems of thyme sprigs by running your thumb and forefinger down the stem against the growth of the leaves while holding the end of the sprig firmly with your other hand.)

More about thyme:


Posted (Lori) in News


By Joanne Smart Fine Cooking Issue 40

Servings: four to six.

Be sure to brown the squash for the best flavor.

Alison wrote: Here’s a recipe with summer squash I tried this morning and it was delicious:


About a dozen 1/2-inch-thick slices French or Italian bread (enough to cover the bottom of your pan), day-old or lightly toasted

1 clove garlic, lightly crushed

Kosher salt and freshly ground black pepper

2 cups milk or a mixture of milk and cream

5 large eggs

1/2 cup freshly grated Parmigiano-Reggiano, divided

Pinch dried red pepper flakes

1 loosely packed cup basil leaves, chopped

2 Tbs. olive oil

1 small onion, finely chopped

2 medium summer squash or zucchini, or 1 of each

2 ripe tomatoes

Heat the oven to 350°F. Lightly butter an 8×8-inch baking dish. Rub the top of each slice of bread with the garlic clove. Lay the slices in the dish in one layer, cutting them into pieces where necessary. Season with salt and pepper.

Measure the milk in a 1-qt. measure, preferably one with a spout. (Or measure it and transfer it to a bowl.) Add the eggs, half of the cheese, the red pepper flakes, and a generous amount of salt and pepper. Whisk vigorously to beat the eggs and to combine. Add the basil and stir gently. Set aside.

In a large sauté pan, heat the oil over medium high. Add the onion; cook, stirring occasionally, until it softens and colors lightly, about 5 minutes. Meanwhile, trim the squash, cut them lengthwise into quarters and, holding the quarters together, slice them into pieces about 1/3 inch thick. Stir the squash into the onion, spread in a single layer, and let sit undisturbed for 1 to 2 minutes to encourage browning; check before you turn them.

Meanwhile, halve and seed the tomatoes and chop the flesh coarsely. When the squash is lightly browned on both sides and crisp-tender, add the tomatoes, stir to toss, and take the vegetables off the heat.

With a slotted spoon, transfer the vegetables to the dish, spreading them evenly over the bread. Give the milk and egg mixture a stir and gently pour it all into the dish. Top with the remaining cheese. Bake until the milk and egg mixture sets, 40 to 45 minutes. Let cool at least 5 minutes, slice into squares with the edge of a spatula, and use the spatula to lift out the pieces.

Anastasia wrote: After last week’s delivery of fennel, I started searching for recipes to use up the fronds, and tried this wonderful and simple risotto and steamed salmon recipe on the Cheese Traveler blog.



2 tbsp butter

4-6 garlic scapes

1 small onion

splash of sherry vinegar

1 cp Arborio rice

1 cp pearled barley

1 qt stock (vegetable or chicken)

1 cp Pino Grigio wine

1 cp fresh snap peas

¼ cp chopped fennel fronds

1 tsp sea salt

1 tsp paprika

2 oz. gruyuere, diced (optional)

Melt butter in a pan on medium heat. Heat stock in a separate pan and keep covered on low heat. Cut scapes and onion into butter and sauté until onions are semi-transparent. Add a splash of sherry vinegar (or similar light wine or rice vinegar). Add rice and barley and sauté in the butter for 1-2 minutes. Add the wine, and when absorbed, begin adding the warm stock, one half cup at a time as the rice adsorbs the liquid, stirring often if not constantly. When the rice and barley begin to plump, add paprika and salt, snap peas and fennel fronds. To test the rice, bite through a single grain and check that there is no uncooked (white) spot in the center. Once fully cooked, remove from heat and stir in diced gruyere until evenly melted.



Fennel fronds and thick greens make a wonderful base for cooking fish, and the flavor of fennel pairs particularly well with salmon. This recipe steams the fish over a bed of greens, and the fish soaks up the flavors as the steam rises.

1-1/2 lbs fresh salmon

2cps fennel fronds coarsely chopped

4 large collard leaves cut in thick strips

4 Red Russian kale leaves coarsely chopped (optional. If not using, just double the collards, or substitute beet greens)

juice of ½ lemon

a splash of rice or sherry vinegar

fresh or dried oregano

olive oil

salt and pepper

Use a dutch oven or similarly large, heavy pot with lid on the stove top. Heat the pot to medium to low. Line the bottom of the pot with the cut fennel fronds, collards, and kale (if using). Gently place the salmon on top of the greens. Juice the ½ lemon on the salmon. Add 1 tbsp olive oil to moisten the salmon and greens, sprinkle oregano, salt and pepper on top of the salmon. Cook on a low heat, with the lid shut to steam the salmon. The moisture released from the greens will protect the salmon from burning. Cook until the fish is pink and flakes.


from acleanbake.com.

Jill made ratatouille this week with the eggplant and zucchini. We’re going to post several ratatouille recipes when we start getting peppers and tomatoes—but this one is a little different—and a lot of us are ready to make ratatouille with what we have. Thyme can be substituted for the herbes de Provence (mixed with rosemary and oregano to be most authentic, but ok with just the thyme), especially if you’re not a big fan of lavender as a cooking ingredient. If you still have rosemary and basil from our seedlings, use those too (my basil is thriving, but I have to admit that I killed my rosemary).

Yield 4 servings


1 cup crushed tomatoes

1 Tablespoon extra virgin olive oil

1/4 teaspoon apple cider vinegar

1 teaspoon minced garlic

1 Tablespoon fresh basil about 3-4 large leaves, sliced , plus more for garnish

1 teaspoon herbs de Provence spice mix

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon chili powder

1 medium sweet or red onion sliced

1 large zucchini about 1 1/2 cups slices, sliced

1 large Japanese eggplant about 3 cups slices, sliced

3 large roma tomatoes about 3 cups slices, sliced


Preheat the oven to 350F. Lightly grease a 6″x9″ baking dish and set aside.

In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.

Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.

Stack the veggie slices in alternating patters (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you’ve formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.

Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.

Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.

Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.

Recipe Notes

The vegetables, including the crushed tomatoes, take center stage in this dish and there is relatively little in the ingredient list to season them, so flavor is very important. Try to get the absolute best quality vegetables you can. It really is worth the splurge, and will take this dish from good to great.

Some people have cautioned that Herbs de Provence contains a little bit of Lavender, so if you are especially sensitive to that flavor, replace the herbs de Provence with a heaping 1/4 teaspoon each: dried or fresh rosemary, oregano and thyme.

Posted (Lori) in News
Dear CSA Member,
Below is your update for tomorrow highlighted in Red.  This week you will be getting lettuce.  We gave all the lettuce a good rinse but, due to the heavy rains and mud you will want to wash your lettuce again at home.  When you get your lettuce home you will want to cut off the bottom of the lettuce and rinse the lettuce head under cool water.
*Reminder marketplace orders must be received by 3pm tomorrow for delivery Tuesday besides the mushrooms.  Mushrooms need to be ordered by Friday noon the week before pickup.
Currently on the Marketplace under Fruit in Bulk is Organic Stoneledge Farm Red Currants.
We also offer Coffee, Chocolate, Maple Syrup, Organic Flax Seed Oil, Organic Sunflower Seed Oil,  Roasted Pumpkin Seed Oil, Butternut Squash Seed Oil and Honey.  Login to your account to place an order http://www.stoneledge.farm/marketplace

3- Summer Squash
3- Orient Express Eggplant
1 head- Early Jersey Wakefield Cabbage (Heirloom)  Specialty Arrow Shaped Cabbage
1- Head Red Oak Leaf Lettuce
1- Head Green Oak Leaf Lettuce
1- Bunch White Scallions
1- Bunch Thyme
3- Green Slicing Cucumbers
4- Silver Slicing Cucumbers
Optional Shares this week
Mushroom Share
Fruit Share:
1- Basket Red Sweet Cherries

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