Our garden is flourishing in the wonderful summer conditions we have had recently. The lack of moisture and warm dry conditions favor the up and coming heat loving summer produce. We are able to irrigate the crops which require more water while leaving others dry. Keeping the foliage of plants like tomatoes, potatoes, squash, cucumbers and sweet peppers dry is essential in preventing many diseases which can greatly reduce crop yields. We are certainly grateful for the stretch of seasonable weather we have had.  

What a weekly harvest of Summer Squash!  The conditions have been perfect and the picking abundant.  This week in your CSA share there will be mixed varieties of summer squash and zucchini.


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This morning the bees were hard at work throughout the fields pollinating the plentiful blossoms. Thousands of immature cucumbers, eggplant and peppers are appearing quickly. 





Sugar Snap Peas get their name from their sweet flavor and the “snappy” crunch they make in your mouth!  What is your favorite way to eat Sugar Snap Peas?  E-mail recipes to This email address is being protected from spambots. You need JavaScript enabled to view it.

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Butter-Crunch Lettuce is one of Stoneledge Farm's Favorite lettuce.

Below is a link to a tasty herb dressing.  You can add your summer savory to this recipe as well!




Purslane has a mild, slightly lemony flavor.
 To Prep:  Wash very well.  Cut the leaf clusters off the main stem and into small bite-size pieces.  
Eating raw-Add to a salad and toss with citrusy vinaigrette.   
Cooked-Slightly sauté purslane.   
Sautéed Purslane with Garlic and Onions


-Purslane, very well cleaned and drained

-2 Tbs olive oil

-1 small onion, peeled and diced

-2 garlic cloves, peeled and minced

-salt & pepper


Cut cleaned purslane into small bite size pieces.

In a large frying pan, add oil and heat to medium high.

Sauté onion, add garlic and continue 30 seconds more.

Add the greens and sauté about eight to ten minutes, or until tender.

Lower heat and allow any accumulated liquid to evaporate, about five minutes.

Add salt & pepper to taste.