Aug
29
    
Posted (Lori) in News

NOTE FROM STONELEDGE

What’s in the Bag – Week #13

Dear CSA Member,

If you are traveling from NYC you might be interested in the bus that Chelsea CSA in sponsoring.  $5 per person, if you are interested click HERE and sign up ASAP.  Space is limited.

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 2nd 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 and vegetarian chili.  Pork and Chili will be made by Kim and Mickael of Paradis to Go http://paradistogo.com.  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.

Attending this years Farm Visit:

Local Bee Keeper- With an observation hive and Local Honey for Sale.

Heather Ridge Farm- Local grass fed meats for sale.

http://www.heather-ridge-farm.com/

Lime Kiln Farm will be attending with local artisanal cheeses.

http://www.limekilnfarm.com/#

*Please, bring a freezer bag if you are interested in purchasing any of these items.

Stoneledge Farm Marketplace Farm Stand-  Fix Brother Farm Apples, Some Stoneledge Farm Vegetables, Stoneledge Farm Coffee, Bearkill Road Maple Syrup, NY Produced Organic Seed Oils.

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 2nd 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 and vegetarian chili.  Pork and Chili will be made by Kim and Mickael of Paradis to Go http://paradistogo.com.  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.

Attending this years Farm Visit:

Local Bee Keeper- With an observation hive and Local Honey for Sale.

Heather Ridge Farm- Local grass fed meats for sale.

http://www.heather-ridge-farm.com/

Lime Kiln Farm will be attending with local artisanal cheeses.

http://www.limekilnfarm.com/#

*Please, bring a freezer bag if you are interested in purchasing any of these items.

Stoneledge Farm Marketplace Farm Stand-  Fix Brother Farm Apples, Some Stoneledge Farm Vegetables, Stoneledge Farm Coffee, Bearkill Road Maple Syrup, NY Produced Organic Seed Oils.

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 fresh 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 a great day on the farm and we look forward to seeing you there!

Enjoy the Harvest,

Candice for Everyone at Stoneledge Farm

What’s in the Bag?

2 Sunkist Tomatoes

2 Hot Peppers (EXTREMELY HOT USE WITH CAUTION)

2 Sweet Bell Peppers

1 White Bell Eggplant

1 bunch Swiss Chard

1 bunch Edamame Beans

1 bunch Gold Beets (Use the Greens!)

2 Red Onions

1 bunch Cilantro

2 Red Slicing Tomatoes

Optional Shares this week

Mushroom Share

Jumbo Shiitake

Fruit Share:

1 bag White Donut Peaches

1 bag Green Clapp Pears

Stoneledge Farm LLC

info@stoneledge.farm

www.stoneledge.farm

Mailing Address Only:

359 Ross Ruland Road

South Cairo, NY  12482

LIKE us at https://www.facebook.com/StoneledgeFarm


 
Aug
29
    
Posted (Lori) in News

BEETS

The easiest way to cook beets is to cut off the tops and bottoms, wrap them loosely in foil—I wrap a bunch, some people say it’s better to do each beet separately—and roast them in the oven (375-400 degrees). If they’re very big, cut them into halves or quarters. I find that they are sometimes done (soft when you poke them) in as little as 30 minutes, but sometimes take up to 90 minutes. I just keep checking them; the only constant I find is that if I am in a hurry and need them to be done fast, they take longer. Once they’re soft, the skins peel off easily.

Other ways of cooking: peel and boil them; peel and steam them; slice and broil them.

They can also be microwaved; there are detailed instructions here:

http://www.healthy-beets.com/fresh-beets.html

And beets are delicious raw—crunchy and tasty. I wouldn’t serve whole raw beets, but grated or slivered—or spiralized–they are excellent additions to salads and slaws. They’re too messy to use as crudités—pink fingers-–but thin slices of raw beet are great in sandwiches and salsas.

Some of my favorite recipes in Recipes from America’s Small Farms include beets: Beet Burgers, p. 195 and Beet and Apple Slaw, p. 191.

In most years, we start getting beets as summer ends and keep getting them until the season ends. Some of us are not used to eating them, but once we get over the mess of preparing them, beets become favorites. I’m bumping the beet article that I posted in June, when we received a few tiny spring beets, and adding a few new recipes, including one that appeared in NYT last week.

MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE

JULIA MOSKIN, New York Times

YIELD: 4 to 6 servings

It’s easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you’ve got a fire going. Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind. But do not roast: Steam them just until tender.

FOR THE BEETS:

8 to 10 medium-large beets (see note)

2 tablespoons minced shallots

3 tablespoons olive oil, plus more to taste

2 tablespoons rich, sweet vinegar like Barolo, balsamic or sherry

Salt and ground black pepper

¼ cup shelled nuts, like pistachios, walnuts or pecans (optional)

1 cup loosely packed whole herb leaves (like parsley, mint or cilantro) or 2 cups small salad greens (like baby spinach, baby arugula or mâche), or use a mixture or herbs and greens

FOR THE GOAT CHEESE:

¼ cup fresh goat cheese (4 ounces)

1 tablespoon olive oil

2 tablespoons whole milk or heavy cream

½ teaspoon rice or white wine vinegar, plus more to taste

½ teaspoon coarsely ground black pepper

¼ teaspoon salt, more to taste

PREPARATION

Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.

Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)

Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.

Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.

Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.

Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.

Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.

To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.

BEET BOURGUIGNON

From: http://www.greenkitchenstories.com/beet-bourguignon/

Serves at least 4 persons

This is one of those dishes that works well making a day in a advance. The flavors will become more intense and the vegetables more tender.

2 tbsp olive oil

1 yellow onion, chopped

4 cloves garlic, minced

8 small beets, peeled & quartered (we used Chioggia beets)

4 medium sized carrots, sliced in large pieces?2 sprigs thyme

sea salt & pepper to taste

2 tbsp tomato paste

1 cup red wine

2 cups vegetable stock

3 bay leaves

2 tsp arrowroot powder, solved in 2 tbsp water (optional)

2 cups puy lentils, for serving

4 cups water

a pinch of sea salt

2 tbsp olive oil

2-3 portobello mushrooms

10 champignon mushroom

10 small pearl onions, peeled

Cooking the stew: Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the lentils, mushrooms and pearl onions.

Preparing the Puy lentils: Rinse lentils under running water. Bring water to a boil, add lentils and lower to medium heat. Let simmer for 15 to 20 minutes, when almost done add salt. Set aside.

Searing the mushrooms and pearl onion: Heat olive oil in a pan. Lower the heat and sear the portobello, champignon mushrooms and pearl onions, stirring occasionally, until tender and golden in color. Season to taste. Set aside.

Finishing the stew: Taste the stew, add more wine, stock or herbs if you like. If you prefer the stew a little thicker, add arrowroot mixture, but this is optional. Add mushrooms and onions and simmer for 10 more minutes. To serve, spoon the stew over a plate of lentils and sprinkle with fresh thyme.

FRENCH PEASANT BEETS

FROM FOOD52.com, Amy N.B.

Author Notes: Between our CSA and garden, we found ourselves up to our eyeballs in beets a few summers ago. I concocted this dish as an homage to a simple French peasant dinner. When I explained the concept to my husband, he riduculed me, “What peasants eat boucheron and drink Muscadet with their beets?” “Um, French ones?” – Amy_N-B —Amy_N-B

Serves 2 for dinner, 4 as a side

4-6 Beets with greens (I like a mixture of golden and red beets)

1 bunch Swiss chard

3 tablespoons butter

1 shallot

Salt

Freshly Ground Pepper

2 tablespoons white wine (Muscadet is my preference)

2 tablespoons water

.5 pounds Bucheron Cheese (room temperature)

Crusty peasant style bread (warmed in oven)

Scrub and peel the beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into 1/4 inch rounds.

Remove the ribs from the swiss chard and coarsely chop and toss into bowl with the beet greens.

In a large sautee pan, melt butter. Sautee shallots.

Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss on a pinch of salt. Reduce heat and sautee beets, turning over to ensure even cooking.

Scoop greens and beets into a low shallow bowl. Garnish with a sizeable wedge of bucheron and some crusty bread. Crack a little bit of pepper over the entire dish.

VEGETABLE FRIED SPIRALIZED GOLDEN BEET RICE

3 small to medium golden beets, peeled and spiralized or cut into matchsticks

1 teaspoon sesame oil (coconut oil works well too)

2 small garlic cloves, minced

1/2 cup diced red bell pepper

2 scallions, sliced, white and green parts separated

salt and pepper, to taste

2 eggs, beaten

1/2 cup frozen green peas

1/4 cup canned no-salt added corn kernels, drained and rinsed

1 teaspoon low-sodium soy sauce

Place your golden beet noodles in a food processor and pulse until rice-like. Set aside.

Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the garlic, bell pepper, and white parts of the sliced scallions. Let cook for 2 minutes or until softened and then add in the golden beet rice. Season with salt and pepper and stir to combine.

Create a cavity in the center of the mixture and add the eggs and scramble. Once eggs are mostly scrambled, combine with the rest of the mixture and add in the peas, corn, and soy sauce.

Let cook for 2 minutes or until peas heat up and soften. Divide into bowls and top with green parts of the scallions.

About 15 minutes later when beets are begnning to glaze and become tender, add greens and chard. Sautee for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings.

HONEY GINGER BALSAMIC GLAZED BEETS (The Kitchn)

Serves 4-6 as a side dish or 2-4 as a luncheon salad

1 pound medium-sized beets, trimmed and scrubbed (about 6)

2 tablespoons butter

2 tablespoons peeled and chopped ginger

2 tablespoons balsamic vinegar

1 tablespoon honey (optional)

basil leaves for garnish

Preheat oven to 375 degrees. Place beets in an oven-proof pan with sides, such as a cake pan. Splash in about 1/4 cup of water and seal the top with aluminum foil. Place in oven and roast until tender, about 45 minutes. Test by piercing a beet with a sharp knife — it should glide right in.

Remove beets from oven and allow to cool a few minutes, just enough to handle them comfortably. Peel beets using a sharp paring knife, or have a little fun and just slip the skins off using your hands. (A very sensual kitchen experience!) Cold beets won’t peel easily, so be sure to do this while the beets are still warm. Slice beets into chunks. At this point you have the option of refrigerating the beets until you are ready to use them.

Heat the butter over medium heat in a large frying pan and add the ginger. Cook the ginger for a minute or two, just until it becomes fragrant. Add the beets and the balsamic and stir. When the beets are hot and glazed, test for sweetness. Add honey if needed and cook a little longer to glaze. Hint: Adding honey and upping the sweetness of this dish is a good way to introduce beets to the haters.

Remove from heat and serve hot. Alternatively, these beets are also really good served at room temperature as a salad.

BEETS WITH HORSERADISH CREME FRAICHE

From Christian Shaffer. Los Angeles Times

About 1 pound of beets, quartered if large

1 tablespoons seasoned rice vinegar (or balsamic)

3 tbs good-quality olive oil

1/4 teaspoon toasted ground coriander seeds

1 small shallot, minced

1/2 cup creme fraiche—see note below on how to make creme fraiche

1 tablespoons prepared horseradish

1 tablespoons kosher salt, divided

1/8 teaspoon black pepper

1 tablespoons fresh chervil or parsley, whole leaves or rough chopped (summer savory is a good substitute)

1. Boil the beets in enough water to cover, with 1 tablespoon salt, until tender, about an hour.

2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the creme fraiche, horseradish, one-quarter teaspoon salt and pepper and set aside.

3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.

4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.

Note: CREME FRAICHE is a lot like sour cream, but better. You can buy it in cartons, but it’s pricey; it’s easy to make and I think the homemade version is better.

Instructions from Epicurious: Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

I know—leaving the cream outside the refrigerator for 8 to 24 hours sounds wrong. But it doesn’t go bad, it gets better.

WARM BEETS AND GREENS (adapted from EATING WELL)

8 cups greens (chard, kale, collard, mizuna, spinach, etc.) torn into pieces or sliced into ribbons

1 tablespoon extra-virgin olive oil

1 cup thinly sliced onion

2 plum tomatoes, chopped

2 tablespoons sliced Kalamata olives

2 tablespoons chopped fresh parsley

1 clove garlic, minced

2 cups steamed beet wedges, or slices, 1/2-1 inch thick

2 tablespoons balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Place greens in a large bowl.

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the greens to the beet mixture toss over low heat until combined and greens wilt sightly. Serve warm.

ROASTED BEET, PEACH, and GOAT CHEESE SALAD (Allrecipes)

2 beets, scrubbed

1 bunch arugula, rinsed and dried; or a mixture of mesclun

2 fresh peaches – peeled, pitted, and sliced

2 shallots or one small sweet onion, chopped

1/4 cup pistachio nuts or toasted almonds, chopped

1 (4 ounce) package goat cheese, crumbled

1/4 cup walnut oil

2 tablespoons balsamic vinegar

salt and pepper to taste

Preheat oven to 375 degrees F. Wrap beets in foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

Place the greens into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the onions, nuts, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

SPICY BEET, ONION, and WALNUT SALAD

Adapted from Jerusalem cookbook—and simplified.

About 1 cup cooked beets, cut into wedges

About 2 cups salad greens—arugula, lettuce, mache, frisee, watercress, etc.

1 small onion or leek, sliced into rings and lightly sauted

2 tablespoons of your favorite herbs—basil, parsley, cilantro, summer savory

Dressing:

1 cup chopped walnuts, toasted (or other nuts)

2 tablespoons crushed garlic or garlicscape

¼ tsp crushed red pepper flakes (more or less to taste)

¼ cup cider vinegar

3 tbs. oil—if you have walnut oil, mix 1 tbs walnut oil with 2 tbs olive oil.

Toss the beets, greens, onions/leeks, and herbs. Mix the dressing ingredients and pour over the salad.


 
Aug
29
    
Posted (Lori) in News

SARAH’S SALSA VERDE VARIATION

Sarah writes: I made this, and it was good. Very hot, so less jalapeño if you don’t like it like that. I used it as a sauce for chicken breasts and also used it with firm white-fleshed fish.

  1. Boil a pot of water.
  2. Put about 12 tomatillos (about 1 pound), husks removed, rinsed well, into the boiling water and boil for 5 minutes.
  3. While the water is boiling and the tomatillos are cooking, dice

2 large cloves garlic

1 1/2 ounces fresh cilantro (about 1/4 standard bunch), stems included (or more or less to taste)

1 jalapeño, ribs and seeds discarded

1 small white onion

4.   Take the tomatillos out of the water, cut them in half or quarters for easier blending, put them back into the empty pot. Add all the above diced ingredients. With a stick blender, blend til smooth. (You can do this in an ordinary blender or a food processor if you don’t have a stick blender, but it’s one more thing to wash if you do.)

5.   Simmer at a very low heat until it gets a bit thick, about 12-15 minutes.

You’re done. Salt and pepper to taste.

KATELYN’S TOMATILLO CHICKEN STEW:

From Katelyn, on Tuesday: “This morning I was looking up recipes for tomatillos and I found this! Almost all of the ingredients are what we got in this past week’s harvest! I’m making it tonight and can let you know how it goes. . .”

And on Wednesday: “It was incredible!”

From: http://www.simplyrecipes.com/recipes/tomatillo_chicken_stew/

Tomatillo Sauce

1 1/2 lbs tomatillos

1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don’t want the heat), stems discarded, chopped

1 clove garlic, chopped

1 teaspoon salt

2 Tbsp lime (or lemon) juice

Pinch of sugar

Stew

2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes

Salt and pepper

Olive oil

2 yellow onions, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 cup chicken stock

2 cups tomatillo sauce

1 teaspoon dry oregano or 1 tablespoon fresh, chopped

1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)

1. Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan.

Broil for 5-7 minutes until blackened in spots. Let cool enough to handle.

tomatillo-chicken-stew-method-1 tomatillo-chicken-stew-method-2

Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.

2. Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides.

When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don’t move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don’t move them again until they are browned on the other side. Do not cook through, but only brown.

Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.

3. Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely).

Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan.

Add the garlic and cook for 30 seconds more, until fragrant.

4.  Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer.

Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking.

Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The stew will thicken as it cools.

MONICA’S CHILE VERDE WITH PORK RECIPE

Monica: “I made this last year and it was very good.  Looking forward to making it again this week.”

THE FOOD LAB; from seriouseats.com

serves 6 to 10

Ingredients

3 pounds trimmed pork shoulder, cut into 1-inch cubes

Kosher salt

5 poblano peppers

5 cubanelle peppers

2 pounds tomatillos (about 15 medium), husks removed

6 whole garlic cloves

2 jalapeño peppers, stems removed, split in half lengthwise

3 tablespoons vegetable oil

2 cups loosely packed cilantro leaves

1 large onion, finely diced (about 1 1/2 cups)

1 tablespoon ground cumin

1 quart chicken stock

1. In large bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at room temperature for 1 hour.

2. Meanwhile, roast poblano and cubanelle peppers by placing them directly over the flame of a gas stove until deeply charred on all surfaces, about 10 minutes total. If you don’t have a gas burner, you can achieve similar results under the broiler, or on an outdoor grill. Place peppers in a bowl and cover with a large plate. Let steam for 5 minutes, then peel under cool running water. Dry chilies, discard seeds and stems, and roughly chop. Transfer to bowl of food processor.

3. Preheat broiler to high. Toss tomatillos, garlic, and jalapeños with 1 tablespoon vegetable oil and 1 teaspoon kosher salt. Transfer to rimmed baking sheet lined with foil. Broil until charred, blistered, and just softened, turning once halfway through cooking, about 10 minutes total. Transfer to the food processor along with any exuded liquid.

4. Add 1/2 of cilantro to the food processor and pulse mixture until it is roughly pureed but not smooth, about 8 to 10 one-second pulses. Season to taste with salt and pepper.

5. Adjust oven rack to middle position and preheat oven to 225°F. Heat remaining oil in large Dutch oven over high heat until smoking. Add half of pork and cook without moving until well browned, about 3 minutes. Stir pot and continue cooking, stirring occasionally, until well browned on all sides. Add remaining pork and onions and cook, stirring frequently and scraping up any browned bits from bottom of pan, until onions are softened, about 4 minutes. Add cumin and cook, stirring constantly until fragrant, about 1 minute.

6. Add chicken stock and pureed chilies to pot and stir to combine. Bring to a boil, cover, and transfer to oven, leaving lid slightly ajar. Cook until pork shreds easily with a fork, about 3 hours. Remove from oven and return to stovetop.

7. Skim off and discard any excess fat. Adjust to desired consistency by adding water or boiling and reducing. Stir remaining cilantro into pot and season to taste with more salt. Serve immediately with warm tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges. Chili can be chilled and stored in airtight container in refrigerator for up to 5 days. Flavor will improve with time.


 
Aug
23
    
Posted (Lori) in News

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 2nd 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 and vegetarian chili.  Pork and Chili will be made by Kim and Mickael of Paradis to Go http://paradistogo.com.  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.

The Chelsea CSA is sponsoring a bus to come to the farm visit.  It will be $5 per person.  If you are interested click HERE and sign up ASAP.  Space is limited.

Attending this years Farm Visit:

Local Bee Keeper

Heather Ridge Farm- Local grass fed meats.

http://www.heather-ridge-farm.com/

Lime Kiln Farm will be attending with local artisanal cheeses.

http://www.limekilnfarm.com/#

*Please, bring a freezer bag if you are interested in purchasing any of these items.

Stoneledge Farm Marketplace Farm Stand-  Fix Brother Farm Apples, Some Stoneledge Farm Vegetables, Stoneledge Farm Coffee, Bearkill Road Maple Syrup, NY Produced Organic Seed Oils and Honey.

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 a great day on the farm and we look forward to seeing you there!


 
Aug
22
    
Posted (Lori) in News

TOMATO-FENNEL SOUP

By Joanne Smart Fine Cooking Issue 81

Servings: three to four as a light main course.

2 Tbs. unsalted butter

1 medium yellow onion, finely diced

Kosher salt

1/2 tsp. whole fennel seeds, chopped

Pinch crushed red pepper flakes

1 28-oz. can crushed tomatoes

1 cup low-salt canned chicken broth; more as needed

1/4 cup fresh orange juice

1/2 cup whole or low-fat milk

Freshly ground black pepper

In a 4-qt. saucepan, melt the butter over medium heat. Add the onion and a big pinch of salt. Cook until softened but not browned, stirring frequently, about 5 minutes. Add the fennel seeds and a pinch of red pepper flakes and cook for another minute.         Add the tomatoes, broth, and orange juice. Increase the heat to medium high and bring to a boil. Reduce the heat to medium or medium low and simmer for 15 minutes to meld the flavors.

Remove the soup from the heat. Using a hand blender or a regular blender, purée the soup. Add the milk and if the soup seems thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper. If necessary, gently reheat before serving.

BRAISED PEPPERS WITH FENNEL AND OLIVES

From NYT, Florence Fabricant

2 medium-sized fennel bulbs (about 1 1/4 pounds)

2 medium bell peppers

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

½ cup pitted black French, Italian or Greek olives

PREPARATION

Remove stalks and any browned outer layers of the fennel and cut each bulb into quarters lengthwise. Cut off and discard core from each piece. Holding the layers together, cut each fennel piece into one-quarter-inch slices lengthwise, to obtain long strips.

Cut peppers in half lengthwise and remove core and ribs. Cut in half crosswise and cut each quarter into lengthwise strips about one-quarter inch wide.

Heat olive oil in a large skillet over low heat. Add fennel and salt and pepper to taste. Stir well. Cover and cook, stirring occasionally, for 15 minutes. Add peppers. Cover and continue cooking about 10 minutes or until the vegetables are tender. Taste and adjust seasonings but be cautious with the salt because the olives will add some saltiness.

Transfer fennel and peppers to a platter, top with olives and serve.

SPICED COUSCOUS WITH FENNEL AND ROASTED RED PEPPERS

By Tony Rosenfeld, Fine Cooking

Servings: 4 to 6

Couscous is the culinary equivalent of a blank canvas. It soaks up and showcases whatever flavors—spicy, sweet, savory—are added to it. For our rendition, fennel serves as the aromatic base for this fragrant side dish.

1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)

Kosher salt

1 medium clove garlic, minced

2 tsp. ground cumin

1/4 tsp. chipotle powder

1/4 tsp. ground cinnamon

2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)

1-1/2 cups lower-salt chicken broth

1-1/2 cups couscous

3 Tbs. coarsely chopped fresh cilantro

Heat the oil in a medium saucepan over medium-high heat. Add the fennel, sprinkle with 3/4 tsp. salt, and cook, stirring, until the fennel starts to brown and soften, about 4 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the cumin, chipotle powder, and cinnamon; cook, stirring, for 30 seconds until the spices become fragrant. Add the red peppers and chicken broth, and bring to a boil. Stir in the couscous, remove from the heat, cover, and let sit until the liquid is absorbed; check after 5 minutes. Fluff the couscous with a fork and stir in the cilantro. Taste the couscous and season with salt as needed; serve immediately.

ROASTED FENNEL AND PEPPERS RECIPE

Fennel goes great with grilled meats. Best of all, it’s full of flavor, easy to do and doesn’t seem light at all!  From A Taste of Home, Healthy Cooking Test Kitchen

6 servings

2 fennel bulbs, halved and sliced

2 medium sweet red peppers, cut into 1-inch pieces

1 medium onion, cut into 1-inch pieces

3 garlic cloves, minced

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon rubbed sage

Fresh sage leaves, thinly sliced, optional

Place the fennel, peppers, onion and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat.

Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring twice. Garnish with fresh sage if desired. Yield: 6 servings.