Posted (Maria) in Recipes

Mizuna Greens Salad with Miso Honey Vinaigrette

1 cup yellow miso paste
1/3 cup honey
1/3 cup rice wine vinegar
1 tablespoon soy sauce
1/3 cup grape-seed oil
1 pound Mizuna greens

For the dressing:
Combine the miso paste and honey in a large mixing bowl. Whisk in the rice wine vinegar and soy sauce. While whisking, add the olive oil in a slow stream; season with salt, to taste.

Toss the Mizuna greens with desired amount of dressing.

Maria Wander

Posted (Steven) in News

The week 1 pickup will be inside the vestibule to the sanctuary of the Church of the Epiphany.  The entrance on on the north side of 74th Street between York and 1st Ave.

Posted (Deb) in News
Dear CSA Member,

Welcome to the first delivery of the 2009 CSA season.

The early season brings the first healthy greens in abundance.  Many of the early greens are in the Brassica family:  Mizuna, Bok Choi, Chinese Cabbage.  This group of vegetables grow best in the cool conditions of spring. They are a welcome taste of what is local and fresh.

There is one insect pest, the Flea Beetle, that thrives on the plants.  We do what we can to keep the leaves whole, but the little pests will leave holes no matter what our efforts.  Our farm uses “Floating Row Cover” to protect the plants.  It is a light weight fabric cover that creates a physical barrier between the plants and the insects. We can roll up the cover and use it over and over.   Even with our best efforts, some of the insects do maneuver their way to the plants and you will see small, round holes in the leaves.

The holes are cosmetic and Joni Mitchell runs through my mind as we pick and wash the arugula.  A few variations in the lyrics and, “I don’t care about spots on my Mizuna, Leave me the birds and the bees – please” .

All of the vegetables are rinsed to get off the field heat and clean them a bit.  They will need a good washing again when you get them home.  The leafy greens will keep best if washed, rinsed and dried well and stored in a plastic container or bag in the refrigerator.

If you would still like to order a Coffee Share for the season, please fill in the downloadable form on the farm website, Coffee Share link.  The Coffee Shares will start next week.  Fruit Shares will start the fifth week of delivery.  Complete delivery schedule is on the farm website, www.stoneledgefarmny.org, Upcoming Events.  Maple Syrup and Honey orders also have a downloadable form on the farm website.  Maple and Syrup orders will be delivered with the vegetables after we receive them at the farm.

Enjoy the vegetables – Deborah for everyone at Stoneledge Farm

Posted (Deb) in News
Rhubarb – 1 bunch – very tart perennial that is only available for a short time in the spring.

Red Leaf Lettuce (Red Tide) – 1 head

Mizuna – 1 bunch (green with serrated leaves.  Good in salads or lightly cooked)

Arugula – 1 bunch
Bok Choi – 1 head (white, crunchy stems, dark green leaves)

Chinese Cabbage (Rubicon) – 2 heads (described in the seed catalog as “sweet, tangy, juicy and delicious”) This makes a great fresh slaw or used in stir fry.

Radishes – 1 bunch

Sage with Flowers – 1 bunch.  The flowers are beautiful on the sage which grows as a perennial.  Strip the leaves and use with any poultry dish.  Enjoy the flowers as a bonus.

Posted (Member2Member) in Events

Carnegie Hill member Maya-Christina Arcos and family are again participating in the Scleroderma Foundation’s Walk for the Cure on June 14.  Pia Gundersen and Maya-Christina lost their mother to Scleroderma, so they are walking in her memory.  Scleroderma is a terribly debilitating disease that can manifest differently in different people and still has a lot of unknowns.  Research, education and support is provided from the Scleroderma Foundation.  If you can make a tax-exempt donation, Maya-Christina writes, “Our family thanks you in advance for any amount that you can donate.  This is the link to our team’s page: http://www.firstgiving.com/maijasmarchers.  Please feel free to forward the link on to others who might be interested. Maya-Christina is at our 90th Street site each week from 5:30 ‘til closing, so you can speak with her about this if you wish.