Posted (Deb) in News

Dear CSA Member,

Another muddy, wet week of cold and constant rain storms.  The rain has been coming later in the day and during the night, so for the most part, we are able to slog through the fields to pick the vegetable shares.  There is no hoeing or cultivating because of the wet soil, but even the weeds seem to be held back by the weather.  The weatherman  calls for a bit of sunshine later in the weekend.

The vegetables keep coming even with the extreme weather we have had.  New this week is the Early Jersey Wakefield Cabbage. It is an heirloom variety that is very sweet and has a distinctive pointed top.  The Romaine Lettuce, Raddichio, Red Scallions will be perfect salad ingredients.  One more week of Sugar Snap Peas and then they will be a spring time garden memory.

The Fruit Shares start this week for the members that have registered for the optional Fruit Share.  We are trying to work with as many local farmers as possible and this is the first year we will have local Black Currants and White Sweet Cherries.  I have included a few ideas to use the Black Currants because they are rather tart if not cooked and sweetened with honey or sugar.  They are a super fruit as they have twice the potassium of bananas, four times the vitamin C of oranges, and twice the antioxidants of blueberries.

With all of the fruit shares come boxes and flats.  We would appreciate having them returned to the farm to use again.  Members have requested less plastic bags so we are trying pulp baskets for the early fruit.  They have been expensive to purchase and would like to be able to re-use them.

Enjoy the vegetables-and fruit.  Deborah, for everyone at Stoneledge Farm

Posted (Deb) in News

Full Share
Sugar Snap Peas – 1 pound

Summer Squash – 2 pounds

Radicchio- 1 head

Romaine – 1 head

Red Scallions – 1 bunch

Early Jersey Wakefield Cabbage – 1 head

Summer Spinach – 1 bunch

Summer Savory – 1 bunch – use very much like thyme

Optional Fruit Share
Black Currants – 1 basket

White Sweet Cherries – 1 basket

Black Sweet Cherries – 1 basket

Posted (Deb) in Recipes

Black currants are very rich in many phytonutrients, antioxidants, vitamins, essential fatty acids and minerals

In particular, black currants are renowned for their high content in Vitamin C (a powerful antioxidant), GLA (Gamma-Linoleic Acid, a very rare Omega-6 essential fatty acid) and potassium. They have been shown to have twice the potassium of bananas, four times the vitamin C of oranges, and twice the antioxidants of blueberries.

Black currants contain anthocyanins, which are compounds naturally found in berries. They are very potent antioxidants and are responsible for the color of black currants. Around 300 different types of anthocyanins have been discovered.

The taste of black currants is very tart and sharp, and they’re used to make black currant jellies, jams, added to desserts or as a part of sauces and dippings. Black currants are commonly used to make cordial, liqueur, ice-cream and they can also be found in juice form.  The taste of cooked and sweetened black currants is intense.

Black Currant Sauce
Wash currants and measure. Place currants in a heavy, non-aluminum sauce pan. For the basket of currants , mix in 1 TBS. Stoneledge Farm honey or other good honey and 1 TBS. sugar.   Heat over medium heat, stirring occasionally to mash berries and make sure they don’t stick. When the mixture becomes a thickened sauce remove from heat and let cool. If mixture is not sweet enough, add more sugar or honey and reheat until sugar is dissolved.   I didn’t take all of the stems from the Black Currants before cooking so I put the finished sauce from above through a fine sieve or food mill.

Use sauce over vanilla ice cream and serve with chocolate brownies.  You can mix this sauce into your favorite barbecue sauce and add some chili pepper for a spicy, sweet sauce that is great on poultry and beef. You may also add a pinch of cinnamon, a dash of cloves, and/or a few gratings of whole nutmeg to this sauce.

Black Currant Juice

The juice/syrup can be added to soda water to create something that resembles an Italian soda.  It is also delicious in tea.  Store the syrup in a sterilized glass bottle in your refrigerator as you would fruit pancake syrups.

Posted (Steven) in Recipes
  • 6 cups watermelon
  • 1/2 lime, juiced
  • 1 zucchini
  • 1 carrot
  • 1 handful of pine nuts
  • 1/2 cup rice wine vinegar (or whatever vinegar you like)
  • 1 tsp ginger powder
  • 1 tbsp olive oil
  • 2 small shallots
  • Salt and pepper to taste

Use a vegetable peeler lengthwise on the zucchini and the carrot to make long broad strips.  Then cut them into long, thin strips.  Steam lightly, about 3 minutes.  Remove from heat immediately and put in a mixing bowl with the vinegar.

Add the olive oil to to a hot skillet.  Slice the shallots into thin strips and add to the pan, cooking for about 2-3 minutes.  Add to the zucchini/carrot mixture.  Add ginger, salt and pepper to the bowl and mix.  Put the mixture in the refrigerator to cool or just leave it out to reach room temperature.

Cut the watermelon enough so that it will fit in the blender.  Blend at a slow setting, it does not need to be a puree.  Once all the melon is blended, add the lime juice.  Chill the melon soup.

Toast the pine nuts for a couple of minutes in a dry pan for a couple of minutes.  Watch over them so they do not burn.

Add the soup to the bowl, add the vegetables in the middle, ring the mixture with the pine nuts.  After the fact I thought parsley would be a nice touch.

Steven Waxman


Posted (Steven) in Flowers

Flower shares from the River Garden start on week 5.  Anyone still interested is encouraged to download the order form and sign up.  This is one of the few ways to reliably improve your outlook on a sustained basis.

Bi-weekly shares have been added to the form and will be accepted at the Yorkville site, check with your site coordinator for specifics at the other locations.  Anyone ordering a bi-weekly share will pick up bouquets on either odd or even numbered weeks, once the orders come in the assignment will be made.