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On farm orders; no minimum required.

Group site delivery; $15 minimum required.

Home delivery; $25 minimum required.

Orders must be finalized by Monday, Dec 18th and will be delivered Thursday, December 21st.

There will be no delivery between Christmas and New Year’s. Deliveries will resume January 4th so orders will need to be in on Jaunuary 1st. The usual Friday email will go out on Friday, December 29th.

This week’s box contents:

Healthy Box $35

Golden Delicious Apples, Blackberries, Cranberries, Green Beans, Red Beets, Celery, Green Kale, Green romaine Lettuce, Red Potatoes, Spinach and Yams.

Deluxe Box $57

All the contents of the healthy box plus Navel Oranges, Bosc Pears, Broccoli, Yellow Carrots, Green Peppers, Zucchini Squash and Italian Flat Leaf Parsley.

Fruit Box $25

Bananas, Blackberries, Cranberries, Lemon, Lime, Red Anjou Pears and Golden Pineapple.

Baker’s Box $30

All Purpose Flour, Euro Culture Butter, Chocolate Chips, Quick Oats, Golden Delicious Apples, Zucchini Squash and Walnuts.

Breakfast Box $55

Butter, English Muffins, Honey Bear, Quick Oats, Raisins, Golden Delicious Apples, Bananas, Blackberries, Grapefruit, Bosc Pears, Broccoli, Green Peppers, Akirondack Red and Blue Potatoes, Shallots, Spinach, Pork Breakfast Sausage and Eggs.

Micro Box $20

Bosc Pears, Golden Beets, Red Carrots, Celery, Green Kale, Green Romaine Lettuce, Watermelon Radishes, Golden Turnips and Garnet Yams.

Meat Box $75

Hot dogs, Chicken Leg Quarters, Bacon, Ground Pork, Pork Steaks and Turkey Breast.

Combo Box $50

Croutons, Caesar Dressing, Lemon, Cucumbers, Green Romaine Lettuce, Red Onions, Green Peppers, Gold Potatoes, Spinach, Italian Flat Leaf Parsley, Whole Chicken and Pork Chops.

Thank you for your continued loyalty. Have a great weekend.

To place or modify your order for this week, please click here.

The Grindstone Farm Team

Roasted Sunchokes

Ingredients:
2 to 3 large sunchokes, sliced 1/4-inch thick
2 tablespoons olive oil
1/2 teaspoon salt
1 sprig of fresh rosemary, leaves removed
3 to 4 cloves of garlic, peeled and left whole

Preparation:
Preheat the oven to 425 degrees F. Scrub the sunchokes under cold running water and slice 1/4-inch thick. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Add more olive oil a tablespoon at a time if you don’t feel like the vegetables are coated enough, but not too much; you don’t want them swimming in olive oil. Sprinkle with the salt and rosemary. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato.

 

Lemony Summer Squash

1 lb Summer squash
1 tb Walnut oil;
1 cl Garlic; minced
1 ts Dried rosemary; crumbled
2 tb Fresh lemon juice;

Slice squash in 1/4″ rounds. Heat oil in a non-stick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through.

www.justvegetablerecipes.com

 

Grindstone Farm Summer Squash n’ Collard Soup

This soup is clean, light and combines the flavors of what is currently in season.

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, chopped (about 1 cup)
  • 4-8 cloves garlic, chopped
  • Sea salt
  • Zucchini or Yellow Squash (about 2 pounds), cut into 1-inch pieces
  • 4 1/2 cups filtered water
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 5-8 large collard leaves, tough ends removed and leaves roughly chopped
  • Freshly ground black pepper
  • Pinch Ground Ginger

Directions

  1. Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add squash, and pour in filtered water until it reaches just below the top of the squash.
  2. Bring to a boil over high heat. Add 2 tablespoons basil. Reduce heat to low, and simmer until squash is just tender, about 5-6 minutes. Stir in greens, and simmer for 3 minutes.
  3. Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons of basil. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it’s too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, ginger and a drizzle of oil, and pinch of sea salt.

 

Roasted Asparagus With Lemon And Dill

Ingredients

1 pound asparagus, trimmed
3 tablespoons olive oil
Salt and pepper, to taste
2 lemons, zested and juiced
1 1/2 tablespoons chopped dill
3 tablespoons olive oil
1/2 teaspoon honey

Directions

Preheat oven to 425 degrees F.
In a shallow dish, toss the asparagus, olive oil and salt and pepper together. Lay the asparagus in one level layer.
Place in oven and roast, uncovered for approximately 10 minutes, or until the asparagus is just tender.
Transfer to a serving plate. Whisk the lemon juice, lemon zest, dill, olive oil and honey together in a small bowl. Top the asparagus with some of the dressing and keep the rest on the side.

Apple Celery Salad

3 apples, cored and chopped
1/2 c. chopped celery
1/4 tsp. salt
2 tbsp. sugar
1 tsp. celery seed
1/4 c. chopped walnuts
1/4 c. drained crushed pineapple
1/4 c. maraschino cherries, drained
2 tbsp. sour cream
2 tbsp. mayonnaise

In a large bowl mix together first set of ingredients. Mix together second set of ingredients in a small bowl then stir into first set of ingredients.

www.justvegetablerecipes.com

 

Red Tomato Marmalade

1 qt Ripe red tomatoes
1/2 c Cider vinegar
1 c Sugar
1 ts Salt
1 ts Mixed pickling spices

This marmalade is very tart; it is especially good with ham.

Put tomatoes in boiling water for 2 minutes. Skin, cut into quarters, and put in a saucepan. Add the other ingredients and bring to a slow boil. Cook slowly until thick, stirring frequently. Pour into sterilized jars or bottles and seal. Makes 1 pint.

 

Easy Refrigerated Kosher Garlic Dill Pickles

Ingredients

6 cups water (you may use distilled bottled water)
1/4 cup kosher salt (use only kosher salt)
2 tablespoons white vinegar
2 lbs small cucumbers, thoroughly scrubbed
1/3-1/2 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 3/4 cup)
8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)
8 whole black peppercorn

Directions:

1.    Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.

2.    Combine the water, salt and vinegar in a saucepan;  bring to a boil over medium heat. (open the window as  fumes can be strong!)

3.    Remove from heat; cool to room temperature.

4.    Pack the cucumbers and the remaining ingredients in a   2-quart glass jar, and pour brine (water/vinegar mixture)  over them, covering the cucumbers completely.

5.    Store, covered in the refrigerator.

6. The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).

7. **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt. I use a vegetable brush to scrub off any sharp prickers.

Source: Food.com

 

Raw Kale Salad w/Balsamic, Pine Nuts, & Parmesan

 (severves 6-8)
INGREDIENTS

1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
1/3 cup pine nuts (can substitute slivered almonds)
2-3 bunches Lacinato kale (aka Tuscan kale or dinosaur kale), rinsed and patted dry
1/4 cup balsamic vinegar
3 Tbsp olive oil
1 Tbsp seasoned rice vinegar
1 Tbsp honey
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese, packed

METHOD
1 Heat a small skilled on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan, cook, stirring occasionally, until lightly browned.  Then remove to a bowl to allow to cool.
2 Cut out the tough midrib of each kale leaf, and discard or compost.  Slice the leaves crosswise into
thin, 1/4 inch wide, slices. slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.
3 In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.  A half hour to an hour before serving, hand massage the dressing into the kale; toss with the toasted pine nuts, the dried cranberries, allowing the kale to marinate a bit.  Right before serving, stir in the grated Parmesan cheese.

Yummy Peanut Tatsoi with Egg Noodles

Yummy Tatsoi Recipe

Ingredients
2 cups tatsoi, chopped
1½ cups carrots, chopped
3 cloves garlic, minced
2 tablespoons olive oil, plus 1 additional tablespoon
1 tablespoon season oil
¼ onion, chopped
5 tablespoons peanut butter
1 tablespoon white wine vinegar
3 tablespoons soy sauce
Egg noodles

Directions
Sauté oil and garlic for 5 minutes. Add carrots and onion sauté for 5 mintues.

Add tatsoi and sauté till tender.
In a bowl, mix together peanut butter, white wine vinegar, and soy sauce.
Pour over vegetables and fry for a few minutes. Serve over egg noodles.