May
01
    
Posted (jefe) in Recipes

Every CSA-er knows garlic scapes, the youthful tender stalks of the plant that are plucked from the ground before the familiar (and much more pungent) bulbs form.  News to us: It’s also known as green, spring or new garlic and it is beloved for its sweeter more delicate flavor. David Patterson, the chef of the San Francisco restaurant Coi, devoted a whole column of “the Way We Eat” (NYTimes 05.18.08) to scapes.  Here’s one of his recipes.

  • 1 3/4 c. minced green garlic
  • 1 egg
  • 2 tsp. sherry vinegar
  • 1 tbsp. plus 1 tsp. red-wine vinegar
  • 6 tbps. extra fruity olive oil
  • 1/2 c. olive oil
  • salt

In a small saucepan, bring 1/4 cup water and the green garlic to a gentle simmer, cover and cook until tender, about 5 minutes.  Strain the garlic and let cool.  In a blender, puree the egg, vinegars and cooled garlic on medium high. With blender running, add the oils in a slow steady stream to emulsify.  Season to taste with salt.  Use dip for crudités or pita chips.  It’s also great with steamed artichokes.


 
May
01
    
Posted (jefe) in Recipes

2 tbsp. olive oil
2 Portobello mushrooms, stems removed, cleaned with a soft brush and cut into 1/4-inch slices
12 Chanterelle mushrooms, cleaned with a soft brush
2 tbsp. minced garlic
Salt and freshly ground pepper
4 cups mizuna greens, rinsed well and dried
White Truffle Vinaigrette (recipe follows)
optional garnish: 1/4 c. sage leaves, cut into chiffonade

White Truffle Vinaigrette
2 tbsp. chopped shallots
1/4 cup balsamic vinegar
1 tsp. Dijon mustard
3/4 cup olive oil
1 tbsp. white truffle oil
Salt and freshly ground black pepper

Heat oil in a large pan over high heat until nearly smoking.  Add mushrooms and cook until golden brown.  Add garlic and cook 1
minute.  Divide mizuna and mushrooms among4 individual plates. Drizzle with White Truffle Vinaigrette and sprinkle with sage, if using.

For the vinaigrette, place shallots, vinegar and mustard in a blend and blend until smooth.  With the motor running, add olive oil and blend until emulsified. Add truffle oil and then season to taste with salt and pepper.  Blend for an additional 2 seconds.

Serves 4


 
May
01
    
Posted (Steven) in Recipes

Rhubarb Cake

  • 1/4 cup butter 1
  • 1/2 cup brown sugar
  • 1 egg
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup yogurt
  • 1 1/2 cup rhubarb cut into 1/2″ pieces

Topping

  • 1/2 cup sugar
  • 1 tbsp. cinnamon
  • 1/2 cup walnuts
  • 2 tbps. melted butter
  1. Mix the butter, brown sugar & egg.
  2. Add sifted flour, baking soda, salt alternately with yogurt and rhubarb.
  3. Spread in a 9 x 12″ baking pan. Sprinkle topping mixture on top. Bake for 35-40 minutes at 350 degrees. – Debbie Kavakos

 
Apr
25
    
Posted (Stephanie) in News

The first delivery will  be Tuesday, June 9.  Be sure to bring a bag.


 
Apr
15
    
Posted (Deb) in Coffee, News

Dear CSA Member,

We have been working on a Coffee Project CSA Share to go along with our Vegetable and Fruit Shares for the 2009 CSA season. Information about the project and a downloadable form to add the Coffee Share are ready at the farm’s web site www.stoneledgefarmny.org, click on Coffee Share.

Pete and I had the opportunity to visit Guatemala this past winter and met Mayan families from the Lake Atitlan area that were harvesting coffee beans. We were moved by the determination, conditions and spirit of the families. When we returned home we were able to join with a non profit group, Farmer to Farmer, that is working to import coffee beans from these Mayan families of the Cafe’ Ana cooperative in San Lucas Toliman. The prices paid to the families are usually above fair trade levels, the beans are shade grown and picked by hand by families in the area. The coffee beans come into the US as green beans and we will have them roasted locally right before we deliver them to the CSA members that would like to purchase coffee shares.

For the first year we are only offering Whole Beans, Medium Roast in one pound bags. You can order up to four pounds of coffee per month and that amount will be delivered each month for our six months of CSA deliveries. The Coffee Shares will be delivered once a month with a Vegetable delivery. We thought that a Coffee Share would be a great way to support the Coffee Project while delivering a wonderful product to our CSA members.

There will be a limited amount of shares sold, so please sign up if you are interested in participating. This is a project that we are sincere in developing and supporting. Deborah, Stoneledge Farm