WIntershare 4/25/17

Last Wintershare of the season

2 pounds Asparagus
1/2 pound Kale
2 Cucumbers
Ramps
Amish Bread
Vegetable Soup (processed and grown in Clermont County)
Maple Tree Water (Ohio)

Enjoy local and affordable farm foods!

Enjoy healthy and affordable, local farm foods
with our flexible CSA program!

Sign-up online HERE
by purchasing the $20 one-time new membership fee.
Each delivery is billed as you go.
You can make changes, please read the FREQUENTLY ASKED QUESTIONS
The organic minishare is in limited supply, purchase one now to ensure your spot.  

Please contact us with questions:
email: farmfresh@fairridgefarms.com
phone: 513-344-9350

Wintershare 3/30/17

Popping Corn (Timothy Martin)
Raw Peanuts  (Paul Martin)
Ramps (sustainable wild harvest,  tops only roots not dug) (Jaybird Farms)
Bread (1lb loaf) (Yoders Bakery)
Cinnamon Roll with walnuts (Yoders Bakery)
Vegetable Soup (Organic Farm at Bear Creek usda certified)
Maple Tree Water or Tomato Juice (Greenfield Farms usda certified)

Wintershare 2/9/17

Wintershare 2/9/17
Raw Milk Cheese (made from 100% Ohio Raw Milk)
Raw Peanuts 
Kennebec Potatoes
Red Chieftain Potatoes
Cabbage
Butternut or Acorn Squash
Sweet Potatoes
Amish Whole Wheat Bread
Amish Sweet Roll

Roasted Squash Stuffed with Corn Bread Dressing

This recipe calls for acorn squash but you could use delicata squash or any other winter squash. This recipe calls for chicken broth, but you could also use vegetable broth to make this a hearty vegan entree, perfect for a holiday dinner. Serves 6–each serving is half a squash stuffed with dressing. This calls for maple corn bread, but you could use pre-made cornbread stuffing mix as well.

Roasted Squash Stuffed with Corn Bread Dressing15242034_10154430264769079_6919746156572558364_n

4 cups cubed maple corn bread (recipe is below)

3 acorn squash, cut in half and seeded

1/2 cup dried cranberries

2 tsp olive oil

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1/2 cup finely chopped carrot

1 tbs chopped fresh or dried save

2 garlic cloves, minced

1 cup chicken or vegetable broth

1/4 cup chopped toasted pecans

salt & pepper to taste.

  • Preheat oven to 400 degrees.
  • Arrange cornbread cubes in a single layer on a baking sheet coated with cooking spray. Bake for 30 minutes or until bread is toasted, turning twice. St aside.
  • Decrease oven temperature to 350 degrees. Place squash cut side down in a baking pan with an inch or so or water in it. Bake for 20 minutes.
  • Heat olive oil in  a large skillet over medium heat. Saute onion, carrots, and celery until onions are translucent. Add garlic, sage, salt and pepper and saute for three more minutes.
  • Combine toasted corn bread cubes, cranberries, onion mixture, broth, and pecans in a large bowl. Stir, tossing to coat. If it is too dry, add more broth.
  • Spoon about 1 1/2 cups dressing into each squash. Place squash halves in a baking pan, cut sides up. Bake at 350 for 30 to 40 minutes or until the tip of a knife pierces the squash easily.

Maple Corn Bread

1 tsp vegetable oil

1 1/2 cup flour

1 1/2 cup cornmeal

1 tbs baking powder

1 tsp salt

1 1/2 cup water

1/3 cup maple syrup

2 eggs

 5 tbs melted butter

  • Preheat oven to 350 degrees.
  • Coat a 9 inch cast iron skillet with oil, and heat in the oven for 10 minutes.
  • Combine flour, cornmeal baking powder, and salt in a large bowl, stir well.
  • Add water and remaining ingredients to dry ingredients, stir until moist.
  • Pour into preheated pan and bake for 25 minutes or until golden brown.

Enjoy!

Wintershare 12/1/16

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Butternut Squash
Curly Kale
Golden Delicious Apples
Sweet Potatoes
Cauliflower
Carrots

Winter Season Starts Now

ANDERSON  9am-7pm
MILFORD  945am-7pm
MONTGOMERY  1030am-7pm
MADEIRA  11:15am-7pm
MADISON PLACE  1145am-6:45pm
HYDE PARK  1215-7pm
NEWPORT  1pm-5:30pm
COVINGTON 145pm-7pm
OTR & Fransiscan Media 230pm-7pm
CLIFTON  3pm-7pm
MT AIRY  3:45pm-7pm
COLLEGE HILL 4:15pm-7pm
Loveland, Mason, Kenwood, and Norwood will be closed for Winter.


Order eggs and add-ons anytime.  The minimum $15 per order is suspended for Winter.
Wintershares $22.50, same as last year

 Eggs and add-ons are available for weekly delivery, order whenever you want them.

If you have a Wintershare recurring order it will be delivered on the dates shown below:
All drop sites delivered THURSDAYS 
December 12/1 Wintershare box, 12/8 Wintershare box
January  1/5 Wintershare box
February 2/2Wintershare  box
March 3/2Wintershare box
April to be determined

December (and maybe January) Wintershares will contain local apples that are not organic.  Notify me asap if you want us to substitute an organic item of our choice for the apples in your box..  

Wintershares may contain Amish baked goods with animal products or other animal products.
Notify me asap if you would rather receive the vegan Wintershare option instead.

Custom Share 11/10/16

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Apples, Tomatoes, Chard, Kale

Farmshares 10/19/16

Fullshare                         Halfshare          Minishare
Tomatoes  4-5                              2-3                            1-2
Lettuce     1                                   1                                  1
Carrots bunch   1                        1                                  1
Turnips bunch  1                         1                                 1
Huckleberry  pint                         1                                 1
Acorn Squash    1                            1
Zucchini              2                             1
Hot Peppers bag                              1
Broccoli
Spaghetti Squash
Kale

Roasted Delicata Squash and Kale Salad with Maple Vinaigrette

img_3511This is a salad, I suppose, in the sense that it is dressed with a vinaigrette and can be chilled for a few days before serving. That said, in this version both the squash and the kale are roasted. You could definitely try this recipe with raw kale or some other green. Serve at room temperature.

Roasted Delicata Squash and Kale Salad with Maple Vinaigrette

Slice one delicata squash into half moons (divide in half, remove seeds, and slice into 1/4-1/2 inch thick pieces.) Toss with olive oil, salt, and pepper on a baking sheet. Bake at 375 degrees for 20-30 minutes, turning once, until squash is soft and very lightly browned.

Meanwhile stem one bunch of kale and tear leaves into pieces. Toss with a little olive oil, salt, and pepper in a bowl, and massage kale with your fingers for a couple of minutes. Place on a baking sheet and roast for about 10 minutes along with the squash.

While kale is roasting, combine 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon dijon mustard, and 1/4 cup olive oil.

Place kale and squash in a large bowl, and add 1/4 cup dried cranberries, a handful of roasted nuts like slivered almonds, pecans or walnuts, and some goat cheese. Toss with about half of the dressing. Enjoy!

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