Food Blog Archives

Zucchini Lasagna

This is a great recipe to use up some of the summer zucchini crop.  In this recipe,  zucchini takes the place of pasta, making this a low-carb dish as well. You can also use thinly sliced eggplant and yellow squash in addition to the zucchini. A mandolin slicer might be helpful in preparing the zucchini. This recipe is adapted from
1 lb. ground beef
olive oil
5-6 cups marinara sauce (you can make marinara sauce using your Fair Ridge Farms tomatoes!). If you are using bottled marinara sauce you can jazz it up a little with sauted onions, peppers, mushrooms, fresh herbs and garlic. The measurement here is approximate.
4 cups mozzarella cheese–fresh and/or shredded. I used a combination of fresh and shredded cheese.
1 egg
1 1/2 cup ricotta cheese
1/2 cup Parmesan cheese
3 or so medium zucchini–thinly sliced. 
Preheat oven to 375 degrees. Lightly oil a 9 by 13 inch baking dish.
Lightly salt the zucchini (or eggplant & yellow squash) pieces and set aside for 15 minutes. 
Saute ground beef over medium heat, along with a little salt. Add marinara, simmer and then set aside on low heat. Add any additional herbs like fresh basil and oregano to the sauce.
Mix ricotta, Parmesan, and egg together. 
Blot the zucchini dry with paper towels to absorb excess water. 
Place a half cup of the meat sauce on the bottom of the pan. Then top with a layer of zucchini. Each zucchini layer can include two layers of zucchini, especially if they are very thinly sliced. If the zucchini is thicker you can just use one layer. Top with a half cup of the ricotta mixture, then a cup or so of mozzarella. Top with another layer of zucchini. Top that with 1 1/2 to 2 cups of meat sauce, 1 cup of ricotta, and a cup or so of mozzarella. Continue until you get to three layers of zucchini. Top the final layer of zucchini with the remainder of the meat sauce and mozzarella cheese. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 30 minutes. 
Note: if there is too much liquid in the lasagna, you can drain some of it after it finishes baking. 

Italian Sausage, Kale, and Tomatoes with Whole Grain Pasta

This is a delicious, easy weekday dinner that just takes a few minutes to prepare. Enjoy!
1 bunch kale, stems removed and torn into small pieces
1 lb Italian sausage, casing removed and crumbled
2 cloves garlic
olive oil 
red pepper flakes
Parmesan cheese
1 12 oz package whole grain Penne pasta
1 tomato, seeded and chopped
To prepare:
Cook pasta according to package directions, reserve 1/2 cup cooking liquid.
Saute Italian sausage in a little olive oil over medium to medium high heat. Once browned, add garlic and kale, saute until wilted. Add 1/4 cup of the pasta liquid and red pepper flakes, cover, and cook for 5 minutes until kale is soft. 
Add pasta, tomato, and remaining cooking liquid. Warm and simmer slightly until liquid is absorbed. 
Serve with Parmesan cheese. 

Stir Fried Veggies with Hoisen Sauce

CSA supper:
Stir fried Fair Ridge Farms’ kale, bok choi, asparagus, and green onions with tempeh and hoisin sauce over brown rice. Order by Monday morning at 8am to get your share next week.

Asparagus with homemade Hollandaise Sauce

Fresh asparagus from this week’s CSA share with easy homemade hollandaise sauce. To make the dish, roast the asparagus at 450° with a little olive oil, salt, and pepper. To make the sauce, put three egg yolks, 1 tablespoon lemon juice, and salt and pepper to taste in a blender. Blend on high for 30 seconds. Then, continue to blend the eggs as you slowly add a half a cup of melted butter and blend until thickened, about 30 or 40 more seconds. Taste, and add more lemon juice if you choose. Serve right away. enjoy!

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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.


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!

Zucchini Pancakes

Late summer is high zucchini season, as  CSA members may have noticed. The smaller zucchini that we place in the CSA boxes are more flavorful than larger zucchini, and perfect for this zucchini pancake recipe. The recipe calls for shredded zucchini. You can shred zucchini and freeze it as-is for use at a later date.  These pancakes include a little pumpkin spice seasoning, perfect for the coming fall days. Serve with Fair Ridge Farms maple syrup and sliced apples. These pancakes are a great way to get a serving of vegetables into your family’s breakfast. fullsizerenderdd

Zucchini Pancakes, serves about 4


1 1/4 cup flour (I used white whole wheat flour or a mixture of white and whole wheat flower might work best)

2 tsp baking powder

1 tsp pumpkin pie spice blend

1/4 tsp salt

2 eggs

1 cup plus 2 tbs milk

2 tbs melted butter

2 tbs sugar

1 tsp vanilla

2 cups shredded zucchini


Mix together dry ingredients and then stir in wet ingredients through vanilla. Then, stir in zucchini. Heat skillet or griddle to medium heat, and melt some butter or oil on the hot surface. Turn out 1/4 cup of batter for each pancake . Cook on one side until bubbly, then flip and cook for 1-2 minutes more. Enjoy!




Lemon Herb Roasted Chicken with Jalapeno Corn Fritters

Fair Ridge Farms offers whole, cut free-range chickens from Eldridge Farm, located in Brown County, Ohio. Eldridge Farms chickens are available for sale in the farmstore.

This recipe is quick and easy, perfect for a weeknight, but nice enough for the weekend. Serve with corn fritters and fresh veggies from the CSA for a simple dinner.

CSA dinner with roasted chicken from Eldridge Farms, jalapeno corn fritters, tomatoes, and cucumbers.

CSA dinner with roasted chicken from Eldridge Farms, jalapeno corn fritters, tomatoes, and cucumbers.

Lemon and Herb Roasted Chicken


1 8-piece chicken, rinsed and patted dry. Cut large breast pieces in half.

handful of fresh cut herbs–your choice.

2-3 lemons cut in half

olive oil and/or butter

salt and pepper


Preheat oven to 450 degrees. Oil a large cookie sheet or roasting pan. Place chicken in the pan and drizzle with olive oil. Turn chicken several times to coat. Season chicken pieces with salt and pepper. Optionally, place pats of butter under the skin. Finally, place the chicken pieces skin side up. Roast for 15 minutes. Remove from the oven and turn. Sprinkle some of the herbs on the chicken and place the cut lemons in the pan, cut side up. Roast for 10 minutes.

Remove from the oven and turn so skin side is up. Sprinkle most of the remaining herbs on the chicken and roast for 20-40 minutes more, or until juices run clear from the chicken and/or the temperature in one of the larger chicken pieces registers at 170 degrees.  Remove from heat and let sit ten minutes before serving.

Corn Jalapeño Fritters


2 cups fresh sweet corn cut from the cob

1/2 jalapeno, diced

1/4 cup all purpose flour

2-3 tablespoons Parmesan cheese

2 eggs, beaten

salt, to taste

canola oil, butter, olive oil or oil of your choice for frying


Mix together eggs, parmesan cheese, flour, and salt. Add corn and jalapeno. Heat a skillet over medium heat and place oil in the skillet. Once it is hot, spoon tablespoon size rounds of the fritter batter into the skillet. Cook for 3-4 minutes on each side, or until browned, then turn.


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Late summer is heat-loving okra season, which is in this week’s full share and can also be purchased individually through Fair Ridge Farms’ webstore. Here is a great recipe for chicken gumbo that relies on okra for its consistency. Th recipe calls for frozen okra but you can use fresh. This post discusses how to freeze okra for later as well. Okra is also great roasted–just preheat the oven to 400 degrees, toss the whole okra pods with some olive oil, salt, and pepper, and roast for 45 minutes to an hour or until lightly browned, turning occasionally.IMG_3358

Here is an easy recipe for crispy fried okra that goes well with rice, based on a recipe from the food blog

Crispy Indian Okra

1 bunch okra from CSA box or webstore

3 tbs coconut oil, gee, or other fat

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/2 onion, diced

1 hot pepper–jalepeno or other–minced (or less depending on how much spice you enjoy)

2 cloves garlic, minced

1/2 inch ginger, mined

1/4 tsp turmeric

salt to taste


Slice okra into 1/2 inch or so rounds. If they are wet from rinsing, make sure to set them out to dry before you prepare them. To be crispy when frying, the okra should be completely dry.  Melt two tbs coconut oil in a pan over medium-high heat. Add cumin and mustard seeds. Once they begin to brown add onions and hot pepper. Saute for 10 minutes, or until onions begin to brown. Add garlic, ginger, and turmeric, mix well. Reduce heat to medium, add okra and 1 tbs coconut oil. Stir fry for 10- 12 minutes.

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Roasted Red Potatoes with Corn and Tomatoes

IMG_3272This side dish can be eaten warm or at room temperature. It is very easy to make. Serves 4.

Roasted Red Potatoes with Corn and Tomatoes


2 or so lbs of red potatoes, cut in equal size pieces

2 ears of corn, husk on

1 bell pepper, coarsely chopped–not too small

1 green pepper, coarsely chopped–not too small

1/3 of a jalepeno, chopped

1/2 tsp cumin

dash chili powder or other seasonings



olive oil

cherry tomatoes, sliced

dill, chopped


Preheat oven to 400 degrees. On a large cookie or rimmed baking sheet, toss together potatoes, peppers, jalepeno, cumin chili powder, salt, pepper, and am ample helping of olive oil.

Place in oven alongside the two unhusked ears of corn. Bake 30 minutes.

Remove corn, stir potatoes. Bake for 30 more minutes or until potatoes are soft.

Husk corn and remove kernels from cob. Toss corn, potato mixture, tomatoes, and dill together. Serve and enjoy!


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