Posted (Steven) in News

Dear CSA Member

Another year has made its’ way around the circle and we are ready to start our 2011 CSA deliveries.  So many things have happened over the winter.

Our greatest joy is that our daughter Brenna has returned to work with us on the farm.  She graduated with a degree in Nutrition and worked as a Nutritionist before returning to the farm.  We are so glad to have her home on the farm crew once again.  Brenna will have a new featured recipe each week on the farm website, Recipe page.  She would also like to hear from members with their ideas, questions, and recipes.  Please e-mail her at StoneledgeFarm2@gmail.com.  This week “Spring Rhubarb Cake.”

Pete and I travelled to Honduras this last January and met with a new group of coffee farmers.  They live in the Cloud Forest Region around Mt. Comayagua, Rio Negro Honduras.  They are determined, hard working families that have banded together to produce and sell organic coffee beans from Honduras.  You can find out more about the Coffee Project and also order coffee, honey and maple syrup online at the farm website.  If you have trouble remembering your username or just are not sure how to log in and order, please send the farm an e-mail at info@stoneledgefarmny.org.

You will find the list of what will fill your bag below: spring time greens, rhubarb, radishes.  The taste is just perfect for the start of the new CSA harvest.

Enjoy the Vegetables
Deborah for everyone at Stoneledge Farm
Pete, Deborah, Peter, Arliss, Brenna

Posted (Steven) in News

This week’s newsletter includes a recipe for a strawberry-rhubarb green smoothie.

Carnegie Hill Newsletter – Week 3

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 (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


  • 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