Posted (Member2Member) in Recipes

Swiss chard & escarole are both dark (a.k.a. cooking) greens.  To store, wrap unwashed greens in a clean, damp kitchen towel or damp paper towels, then cover loosely with a plastic bag. 

Swiss chard has large, crinkled leaves on fleshy, ribbed stems and a distinctive, acid-sweet flavor.  It is tasty cooked on its own but is often cooked in omelets, pies and other dishes.

Escarole is a slightly bitter member of the chicory family with broad, ruffled leaves and may be eaten cooked or raw. The bitterness is easily tamed by cooking or smoothed by olive oil.

Sauteed Escarole
1/4 cup extra virgin olive oil
1 tablespoon minced garlic
1 or 2 dried chilies, or 1 teaspoon dried red chili flakes, or to taste
1 red or yellow bell pepper, stemmed, seeded and cut in strips
Salt and pepper to taste
1 1/2 pounds escarole

1. Put all but 1 tablespoon oil in a large, deep skillet or casserole that can be covered, and place over medium heat. Set aside 1 teaspoon garlic, and put the rest in the oil, along with chilies, bell pepper, salt and pepper. Cook, stirring occasionally, until pepper softens, about 5 minutes.

2. Add escarole, along with 1/2 cup water, and adjust heat so mixture simmers steadily. Cover.

3. Cook about 20 minutes, checking and stirring occasionally and adding water if mixture starts to dry out. When escarole is tender, remove lid, and raise heat if necessary to cook off excess liquid; stir in reserved garlic, and cook a minute more.

4. Taste, and adjust seasoning. Serve hot or at room temperature, drizzling with reserved olive oil just before serving

Don’t forget to look in our CSA cookbook, Recipes from America’s Small Farms, for tips on handling, preparing and storing all our veggies.

- Heather Parlier

Posted (Member2Member) in Recipes

This recipe works well with any firm cabbage-y vegetable, including bok choy, nappa cabbage, chinese cabbage and brussel sprouts.  I serve cumin-scented brussel sprouts at Thanksgiving.


2-3 whole star anise
2 cardamom pods, crushed
1/2 cinnamon stick (abt 1″)
2 whole cloves
1 clove garlic, crushed
salt to taste
2 tablespoons canola or other cooking oil
2-4 ounces chicken stock or water (optional)

1 head cabbage, diced and sliced as you like.  If you are using a vegetable with thick, firm stems such as bok choy, you may choose to separate the cut up stems from the leaves.


Saute all spices except the garlic in oil until they are fragrant.  Add garlic and continue to saute for one minute.  Reduce heat if necessary so the garlic does not burn.  Remove all spices and the garlic and discard.

Turn heat to high and add the cut up bok choy stems.  Saute for a few minutes, until they just begin to brown.  Add the leaves, salt to taste, and continue to saute until the leaves start to wilt. 

Reduce heat to low and cover.  If the pan is dry, add a few ounces of water or stock.  Continue to cook, approx 5 minutes more, until leaves soften to your taste.

Variation: Use cumin instead of the star anise and cardamom.  Saute cinnamon stick and cloves and garlic as before.  Add vegetables, saute 1 minute, then add 1/2-1 tsp cumin and salt to taste.  Continue to saute until vegetables are to your taste.

Leslie Vail

Posted (Deb) in News

There was a question regarding the effect that all of the rain has on the farm.  It has made for muddy going and some of the field work of transplanting has been on hold.  The soil is so wet that although we walk-or trudge through the fields to pick, no tractor work can be done.  We are blobs of green rain suits and rubber boots.  Slowly  the fall transplants such as cauliflower, broccoli, kale and collards are being moved from the hoop house to the field .  As soon as there is  a break in the weather we plant even if it is only one truck load in the afternoon.  The rain is really what the transplants need to take hold and so once they are planted, they flourish.

You may also see, and probably will, extra dirty water after washing the greens after all of the rain.  The heavy rain splashes the soil up under the leaves and although we rinse some off with our first washing, there will still be a bit of the garden delivered with your share.  The best way to wash the greens is to cut them from their center and wash, rinse a couple of times until clean.

We do worry a bit about the persistant wet weather and disease pressure on the summer crops like the tomatoes.  They like it hot and dry and that has not been the case.  Disease pressure in Organic farming is one of the toughest situations that we contend with.  We use wide spacing for planting so the air can move and there are a couple of products certified for Organic porduction, but nothing is as effective as a breeze and sunshine.  It is all part of farming and the sun should come out mid week.  Deborah

Posted (Steven) in Yorkville CSA

We have a great crew of regular volunteers this year at the Yorkville site.  With vacations coming up, we’ll need to supplement and are looking for members to step forward in July.  A description of the work on each shift is provided below.  If you are able to commit to a date in July, please leave a comment with the date and shift.  The dates are 7/7, 7/14, 7/21, 7/28.  We will have experienced volunteers helping with opening and closing so don’t worry about being stuck alone without any support.

Please reply back by leaving a comment on this posting.

Opening Shift  – 2:30 to 5:00
Tasks include

  • Setting up the tables
  • Helping unload the truck
  • Splitting up items for half shares
  • Checking in and assisting new members during pickup

Middle Shift – 4:30 to 6:30
Tasks include

  • Checking in and assisting new members during pickup
  • Replenishing items
  • Answering questions from passers-by

Closing Shift – 5:30 to 7:30
Tasks include

  • Checking in and assisting new members during pickup
  • Replenishing items
  • Answering questions from passers-by
  • Bring leftover items to the church kitchen
  • Put away tables and supplies
  • Clean the site

Posted (Deb) in News

Welcome CSA Member,

We are feeling a bit cold and soggy but the greens are in their glory.  This week there is a rainbow of colors and textures: Bright Lights Swiss Chard, Summer Spinach, Escarole, Red Leaf Lettuce and Napa Cabbage.

We are always working a season or two ahead and this time of year is so busy with many jobs that need to be accomplished all at once.  The early greens are hitting their peak and need to be picked.  The summer vegetables are growing by the day and so are the weeds. We are still planting transplants in the field trying to finally empty the hoop houses.  Fall cauliflowers, broccoli, kale and collards are all little seedlings that are the last of our transplants.  I have been tending for baby plants since February and will be glad when they are finally all in the fields.  Days go by so quickly.

Last week was the first scheduled delivery of Coffee Shares. Members that have not signed up have inquired about still adding a Coffee Share.  If you would like to add a Coffee Share, we will make another “first delivery” next week for the members just signing up.  Please download the form from the farm website www.stoneledgefarmny.org and mail it to the farm.  Deliveries will then be made on the regularly scheduled week in the following months.  The complete Coffee Project Share  delivery schedule is on the farm website, Up Coming Events listing.

Enjoy the Vegetables – Deborah for everyone at Stoneledge Farm