Full Vegetable Share
Slicing Tomatoes – 3 pounds
Sun Gold Cherry Tomatoes – 1 basket
Orient Eggplant-(purple) – 1
Raveena Eggplant (green) – 1
Edamame (Soy Beans) – 1 bunch – take the pods from the plant, rinse and steam for 3-5 minutes.  Add salt if you like.  Pop the seeds from the pod right into your mouth.
Leeks – 1 bunch
Tomatillos – 1 pound
Lime Basil – 1 bunch
Peppers – 3 – This is an heirloom pepper

Fruit Share
Red Nectarines & White Peaches – 1 bag
Donut Peaches – 1 bag – Different varieties ripen at different times and so the season continues

If you are looking for a ride to the farm on Saturday, September 10th or are looking for a passenger or two with whom to split your costs, please post your information in the comments area below.

We’re not doing any matchmaking here; if you see a posting follow up directly if possible. This is open to all Stoneledge CSA members!

This week’s newsletter includes recipes for cucumber soup, Tuscan carrot top soup, pink gazpacho with tomatoes and watermelon, farro and pine nut tabouleh, and sweet and savory cabbage.

Carnegie Hill Newsletter – Week 9

Dear CSA Member

We finally had rain and the ground softened enough so we could finish the garlic harvest.  We worked all day and pulled the bulbs from the earth, crated and then hung the bulbs to dry until cured in the barn.  The harvest looks wonderful.

Garlic is one of the favorites of CSA members and also farmers.  We harvest the heads in July, hang to cure.  When the heads are dry we separate the heads into bulbs and plant the bulbs in October.  The garlic bulb stays in the garden until the next spring time when first the garlic leaves and then the Garlic Scapes emerge.  Some of the first greens of spring time and the scapes are a treat after the long winter without fresh vegetables.  We tend the rows of tall garlic leaves until we are ready to once again pull the bulbs and start the process all over.

We save about 1/3 of our harvest for seed stock for planting in the fall.  Each head has 5 or so bulbs and each bulb will produce a head the next summer.

We have been adding products to the Market Place at the farm website slowly but surely.  Along with the Coffee, Honey and Maple Syrup, our first batch of Dill Pickles are ready and can be purchased online from the Market Place.  We are working with Jim Hyland of Winter Sun Farms, the Winter CSA share, and his partner business Farm to Table Co-Packers.  We grow the vegetables and Jim and his crew process them.  We plan on offering more products as the season goes on and I will let you know as they are available.

It seems a little early, but time goes so quickly and I wanted to mention that the Farm Festival is scheduled for September 10 from 11-3.  It is great fun and a great way to visit the farm, meet a lot of great CSA members and all of us at Stoneledge Farm.  Please make a note on your calendar and hope you can make it.

Enjoy the Vegetables
Deborah for everyone at Stoneledge Farm

Full Vegetable Share
Early Jersey Wakefiled Cabbage – 1 head
Thyme – 1 bunch
Heirloom Cucumbers – 2 – Skins are getting tough as the summer wears on.  Better to skin them now.
Slicing Cucumbers – 1
Wala Wala Onions – 2
Okra – 3
Sun Gold Cherry Tomatoes – 1 basket
Carrots – 1 bunch
Biscayne Peppers -2 – This is the light green, cubanelle pepper.  Slightly ribbed, long.
Round of Hungary Peppers – 1 – This is the flat, green pepper.  An heirloom variety.
Eggplant – 2
Slicing Tomatoes – 2 pounds

Fruit Share
White Nectarines and Peaches – 1 bag
Donut Peaches – 1 box