Jun
19
    
Posted (Lori) in News
Week #3
Dear CSA Member,
Refrigerators will continue to be full of spring greens this week.  There is nothing that can beat a salad spinner this time of year.  Your lettuce will last up to a week in the salad spinner or in a plastic bag.  We are expecting heavy rains these next couple of days.  We give all the lettuces a good rinse before we send them but with all the rain coming they will need a good wash when you get them home.  You can chop the ends of the lettuce off and rinse the lettuce under cold water.  You will be getting purslane this week.  Purslane makes a great addition to a salad and is a rich source of omega- 3s.  Enjoy the spring lettuces and greens while they last because we will soon be moving into the summer veggies such as cucumbers, squash, and tomatoes.  Everything is looking beautiful!
This week you will be getting Garlic Scapes.  Each year the Garlic Scapes are harvested off the tops of the garlic plant.  The scape grows from the center of the above ground portion of the garlic plant.  This allows the plant to concentrate on growing large garlic bulbs.  We have a great Garlic Scape Pesto recipe on our website.  You can also substitute your favorite basil pesto using this recipe.  https://www.stoneledge.farm/csa-program/recipes/garlic/126-garlic-scape-pesto
Kohlrabi will be in your share this week as well.  You should always peel your kohlrabi before preparing your meal.  You can add Kohlrabi to soups, stews, roasted and steamed.  Don’t forget to use the greens.  The greens have a very similar taste to collard greens.  They can be eaten raw in a salad or cooked.
If you have any recipes you would like to share please send them to the farm and we will add the to our recipes page.  info@stoneledge.farm
Enjoy the Harvest,
Candice
The Online Marketplace is open.  Offering Coffee, Chocolate, Seed Oil’s, Dry Beans, Honey, Maple Syrup, and Mushrooms.  To order login to your account and click Marketplace.

1 Head- Romaine Lettuce

1 Head- Red Leaf Lettuce

1 Bunch- Purple Kohlrabi

4- Garlic Scapes

1 Head- Green Leaf Lettuce

1 Bunch- Mustard Greens

1 Bunch- Arugula

1 Bunch- Swiss Chard

1 Bunch- Purslane

1 Basket-Sugar Snap Peas

1 Head- Romaine Lettuce
1 Head- Red Leaf Lettuce
1 Bunch- Purple Kohlrabi
4- Garlic Scapes
1 Head- Green Leaf Lettuce
1 Bunch- Mustard Greens
1 Bunch- Arugula
1 Bunch- Swiss Chard
1 Bunch- Purslane
Optional Shares:
Mushrooms- White Button


Stoneledge Farm LLC
Mailing Address Only:
359 Ross Ruland Road
South Cairo, NY  12482


 
Jun
19
    
Posted (Lori) in News

NIÇOISE SALAD (YEAR ROUND)

Yield: 6-8servings

Dressing

1/4 cup lemon juice (2 lemons)

1/4 cup chopped shallots (2 ounces)

1/2 teaspoon minced thyme leaves

1/2 teaspoon dried oregano

1 teaspoon Dijon mustard

2 anchovies

1/4 teaspoon sea salt

Pinch freshly ground black pepper

2/3 cup extra virgin olive oil

Salad

1 pound small redskin potatoes, scrubbed, halved

1 1/2 teaspoons sea salt

2 tablespoons extra virgin olive oil

1/2 pound haricots verts, stems trimmed

3 large eggs

3?4 pound tuna

3 tablespoons sesame seeds

1 teaspoon salt and ½ teaspoon black pepper

12 ounces romaine lettuce (2 heads), bite-size pieces

4 ounces grape tomatoes, halved lengthwise

1?4 cup Niçoise olives

1 tablespoon capers, rinsed

?1. In blender, combine all dressing ingredients until creamy. Season to taste. Set aside.

2. Heat oven to 350° F. Combine potatoes in medium bowl and toss with 1 teaspoon of salt and olive oil. Transfer to parchment-lined half sheet pan and roast until golden and tender. Toss with 2-3 tablespoons of the dressing. Set aside.

3. In 2 1?2 quart pot, bring 6 cups of water to boil. Add haricots verts and remaining 1/2 teaspoon of salt and blanch until tender crisp, about 3 minutes. Shock in ice cold water. Drain for a few minutes in colander. Cut haricots verts in half lengthwise (optional) and toss with 2-3 tablespoons of the dressing. Set aside.

4. Make soft boiled eggs:  In a large pot, bring water to boil.  Add eggs carefully.  Cook for 6 minutes.  Shock in ice bath immediately

5. Heat cast iron grill pan. Combine sesame seeds, 1 teaspoon salt and ½ teaspoon black pepper. Roll around tuna in this mixture on all 4 sides

6. Grill tuna on each side for about 1-2 minutes, depending on thickness of fish. Remove fish from grill. Let fish rest about 7-10 minutes before slicing into 1/4-inch slices.

7. Pour remaining 1/4 cup of dressing over lettuce, and mix to combine. Arrange potatoes, haricots verts, eggs, sliced fish, tomatoes, and olives on mound of dressed greens. Garnish with capers.

ANJALI’S GRILLED ROMAINE SALAD

Note from Lori: I tried this over the weekend—so simple, so delicious!

Ingredients

1 head romaine lettuce, leaves separated

Parmesan

Dressing ingredients:

1 tablespoon white wine vinegar

1/4 cup olive oil

1/2 teaspoon dijon mustard

1/2 shallot, finely chopped

Salt and pepper to taste

Method

1          Make the dressing by whisking together all the dressing ingredients

2          In a large frying pan (my favorite is a cast iron pan), heat a touch of oil over medium high heat. Place the romaine leaves in the pan in a single layer.  Fry until slightly charred and wilted, flipping once.  Remove from the heat when done.  Repeat with the rest of the romaine leaves.

3          Drizzle the charred romaine with the dressing.  Finish with freshly grated parmesan

Optional:  Can also top with toasted bread crumbs

ANJALI’S GRILLED ROMAINE SALAD
Note from Lori: I tried this over the weekend—so simple, so delicious!
Ingredients
1 head romaine lettuce, leaves separated
Parmesan
Dressing ingredients:
1 tablespoon white wine vinegar
1/4 cup olive oil
1/2 teaspoon dijon mustard
1/2 shallot, finely chopped
Salt and pepper to taste
Method
1          Make the dressing by whisking together all the dressing ingredients
2          In a large frying pan (my favorite is a cast iron pan), heat a touch of oil over medium high heat. Place the romaine leaves in the pan in a single layer.  Fry until slightly charred and wilted, flipping once.  Remove from the heat when done.  Repeat with the rest of the romaine leaves.
3          Drizzle the charred romaine with the dressing.  Finish with freshly grated parmesan
Optional:  Can also top with toasted bread crumbs

 
Jun
13
    
Posted (Lori) in News

USING GREENS

We seem to be getting a lot of greens this season. Which is a good thing, I think. I know most of you know all this, but here’s a review:

STORING GREENS: Pick off any yellowed leaves; store in plastic bags, punched with holes in the crisper. Put one square of paper towel into the plastic bag. Check every few days; remove yellow or brown leave and replace the paper towel if it’ wet.

PRESERVING GREENS: Chop roughly, blanch quickly, squeeze out as much water as possibly. Store in ziplock plastic bags. If you separate them into portion-size bags, they’ll be easier to deal with. Pound the bags to get out all the air and water—they can be pounded almost flat and take up very little room in the freezer.

COOKING GREENS: Remove the tough ribs and ends, chop the leaves roughly. Then:

Steam by placing them in a steamer basket over boiling water; cover and steam for 2-3 minutes.

Stir-fry by stirring them in hot oil or butter for a few minutes. Stir-fry garlic and chopped onion in the oil before adding the greens.

Braise by stir-frying them as above for just a minute; then add stock (beef, chicken, vegetable) and let them simmer for 15-20 minutes until very soft

Add herbs, spices, beans, olive, nuts, meats—you can turn your greens into a full meal.

Save the stems and ribs, too. Double the cooking times for these and use with the leaves. Or try the Chard Stem Gratin (use seems and ribs from any green) from Recipes from America’s Small Farms, p. 56


 
Jun
13
    
Posted (Lori) in News

HOW TO GROW ROSEMARY INDOORS From: Gardening Know-how.com By Heather Rhoades

Growing rosemary indoors is tricky , but if you know the secrets to proper care of rosemary plants growing inside, you can keep your rosemary plants growing for months, maybe even through winter.

Tips for Growing Rosemary Indoors : Put your seedling in a bigger pot when you get home. You can put the whole biodegradable peat pot into the new soil, or tear the peat pot off (bury the peat pieces—they provide excellent organic matter). A six-inch pot will do for now; repot when the plant grows over 1-foot.

There are four things that kill rosemary plants indoors.

Lack of sunlight: Make sure that you place your seedling in the brightest window in your house, which is normally a south facing window. If your rosemary plant is not getting at least six to eight hours of light a day, place a lamp with a fluorescent light bulb as close as possible to the plant to supplement the sunlight. Or—just eat the rosemary now; it won’t last without sunlight.

Poor watering practices: Make sure that the drainage on the container with the rosemary is excellent. Only water the soil when the top of the soil is dry to the touch. But never let the soil dry out completely.  Watering too often will cause root rot, which will kill the plant. But if the soil is allowed to dry out completely, the roots will die back and the plant will not have enough roots to support itself

Powdery mildew : Rosemary plants are very susceptible to powdery mildew. Most homes don’t have the same air circulation as the outside world does, which makes this an even worse problem for the plant inside. The best way to drive away powdery mildew on rosemary plants is to increase the air circulation around it. Letting a fan blow on it for a few hours a day or taking it out of more high humidity rooms like the bathroom or kitchen, will help improve the air circulation.

Pests: Most pests will only infest a plant that is already weakened. Unfortunately, most rosemary growing indoors  are growing in a somewhat weakened state. The stricter you are with yourself about making sure that your rosemary plant is watered properly and gets enough light, the less likely pests will bother the plant. But, if your rosemary is infected with pests, use an organic houseplant pesticide to remove them, such as neem oil, which is very effective against pests but harmless to humans and pets.


 
Jun
13
    
Posted (Lori) in News

How to prepare rosemary for use (from Realsimple.com):

Remove the needles or leaves Holding a sprig of rosemary at its top, slide your fingers down it, to the bottom, to strip off the leaves or needles.

Tip: Try to chop only what you need; herbs will last longer intact.

Bundle the needles and slice across To chop rosemary needles, bundle them together and slice until you reach the desired fineness. Store any leftover herbs in a plastic bag that can be sealed.

SEVEN WAYS TO USE ROSEMARY

1. When roasting a chicken, stuff the cavity with several twigs. Chop some leaves and insert between the skin and the flesh.

2. Sprinkle chopped rosemary over lamb or fish before broiling it.

3. Add sprigs of rosemary to poaching and marinating solutions for all kinds of fish.

4, Add finely chopped rosemary to bread dough.

5. Sprinkle chopped rosemary on pizza and foccacia

6. Make rosemary-infused oil. Use the oil to dress salads or on pasta.

  • Bruise several sprigs of washed and dried rosemary by rolling them under the palm of your hand on a hard surface, like a cutting board.
  • Place the bruised rosemary sprigs in a sterilized glass jar that has a tight fitting lid.
  • Warm olive oil, safflower or sunflower oil in a pan until it is too warm to touch. Don’t let it smoke.
  • Pour the warm oil over the rosemary in the jar until it is completely covered. No part of the rosemary should be out of the oil. Put the lid on.
  • Store the jar in the refrigerator for 2 weeks.
  • Remove the rosemary sprigs and strain the oil if pieces remain.

Store the oil in a closed bottle in the refrigerator.

7. Use rosemary sprigs as toothpicks in canapés or as skewers for vegetables. Strip off all but a few of the leaves, leave some at the top. You may have to use a standard skewer or toothpick first to make the hole, then remove the skewer and thread in the rosemary sprig. It looks great and adds wonderful flavor and fragrance. See https://www.buzzfeed.com/rachelysanders/delicious-things-to-do-with-leftover-rosemary?utm_term=.vlglMPpZa#.mx0M1z8B4

For this and other delicious things to do with rosemary