This week’s newsletter includes a recipe for raspberry tiramisu cupcakes.

Carnegie Hill Newsletter – Week 17

Dear CSA Member,

The temperatures remain unusually high and we have still not had a good rain or even a shower this month.  Reservoirs are going dry in the area but our irrigation pond and also our well have been holding.  We continue to irrigate the fall crops.  This is very unusual for us so late in the season.  By now the irrigation supplies are generally cleaned and stored in the barns waiting for next season.  The only thing that has been consistently falling from the sky are acorns.  We are surrounded by oak forests and the acorns are falling by the buckets.  The sound they make as they hit the metal roof of the barn is alarming.

The warm weather has made tomato harvest last and last.  This week will bring another 2 pounds per share.  We picked green tomatoes as well this week and have tried to mix ripe and green tomatoes equally in the crates.  In years past members have requested green tomatoes and finally with the second planting of tomatoes doing so well, we are able to send them this year.

This is the first Collard harvest for the season.  Just my favorite fall green.  This is also the first of the Carnival Winter Squash.  If you would like to read more about the Winter Squash varieties that will come your way, information about garlic and other interesting fall vegetable information,  go to the farm website www.stoneledgefarmny.org and click on “Newsletter”.  Download the Fall Newsletter PDF at that link.  I have also updated the reading section of the website with cookbooks that feature apples.

Enjoy the beautiful season and the bounty of our fall harvest.
Deborah for everyone at Stoneledge Farm

Full Vegetable Share
Carnival Winter Squash – 2
Baby Bear Pumpkin – 1
Carrots – 1 bunch
Potatoes – 2 pounds
Collards – 1 bunch
Peppers – 3
Hot Peppers – if you like
Tomatoes – 2 pounds
Parsley – 1 bunch

Fruit Share
Spartan Apples
Gold Delicious Apples
Bartlett Pears

This week’s recipes include carrot muffins, roasted beets and pickled beets.

Carnegie Hill Newsletter 16

Dear CSA Member,

It really feels like fall with the temperatures dropping.  We still have not had any rain to speak of and even so late in the season continue to irrigate the fall crops.  Cooler, but no frost yet so we are going to try to harvest another week of tomatoes and peppers. 

This week our greens will shift to our fall crops and there will be Siberian Kale in your share.  We planted a lot of kale this year: Siberian (lighter green, lacy edges), Lacinato (long, thin leaves, blueish green), Red Russian (purple tinted) and Winterbor(very lacy edges, green).  All kale varieties but slightly different.  Kale is one of the most nutritious vegetables but not always the most beloved.  During the Farm Festival members that were walking the fields with me were talking about Kale Chips.  Following their directions, I gave them a try and they are surprisingly addictive.   To make Kale Chips wash the kale leaves, lay out on a cookie sheet and brush with olive oil, sprinkle with sea salt and if you like, parmesan cheese.  Bake in a low oven, no higher than 325 degrees, until the kale leaves are dry.  This week the Kale variety is Siberian and I have not tried this variety as chips yet, but they all seem to be quite delicious. 

We are busy seeding winter rye seed on all of the patches of the fields that have been harvested for the season.  The rye germinates quickly and covers the fields for the winter.  A nice green blanket to protect the soil from wind, rain and snow.

Enjoy the vegetables,
Deborah for everyone at Stoneledge Farm