Food Blog Archives

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.


Members, we love recipes! Please share your recipe and image with


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.

Share your recipes with us and we will feature them on the food blog. Email your recipe and a photo to to be featured on the food blog.



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!


Summer Squash Gratin

IMG_3219This is an easy and delicious side dish based on this recipe from Cooking Light Magazine.


1-2 yellow squash or zucchini, cut into thin slices–a mandolin slicer would be useful for slicing the squash.

1/2 onion, chopped

1 clove garlic, chopped

1/4 cup of white wine

1/2 cup breadcrumbs (to make your own, place 1-2 slices of bread in a food processor)

1/4 cup grated parmesan cheese

fresh herbs to taste–chopped

salt and pepper


Heat oven to 450 degrees (don’t worry-the gratin doesn’t’ need to bake too long so hopefully this won’t make your kitchen get too hot).

Heat a little olive oil in a skillet over medium heat. Saute the onions until soft and translucent, add garlic, saute for another minute or so. Add salt and pepper as you go. Add white wine and cook, stirring, for 1-2 minutes.

Place onion mixture in an oven-proof shallow 2-quart baking dish. Layer the squash or zucchini on top of the onions.

Mix the breadcrumbs with parmesan cheese, herbs, 1 tbs olive oil, and a little salt and pepper. Spread on top of the squash. Bake for 15 minutes. Then, without removing the dish from the oven, turn on the broiler and broil for 2-3 minutes, or until breadcrumbs are lightly browned.






Easy Summer Sweet Corn Recipes

This week marked the first week we have sweet corn in the organic CSA shares. Enjoy these sweet corn recipes this week and throughout the summer using these recipes. IMG_3201

Zucchini with sauteed corn and Swiss chard with brown butter, parsley, and green onions

The corn, zucchini, and chard are all cooked separately and then assembled before serving. Serves 2-3 (we ate a lot of it!)

First, prepare corn by cutting the kernels off of 3-4 cobs. Heat olive oil a large saucepan over medium heat. Saute 1/2 of a medium to large onion until browned and crispy–a long time! Add the corn and saute for 4-5 minutes and set aside. Add salt and pepper as  you go to taste.

To prepare zucchini slice into circular rounds and saute in same pan until slightly browned. Set aside.

To prepare Swiss chard, slice the chard in thin ribbons. Use the same pan, this time adding 3 tablespoons of butter over medium-low to medium heat. Add some chopped parsley, green onions, garlic and any other herbs you have to the butter and cook for 2-3 minutes. Add the chard and cook another 2- minutes.

Serve together, as shown in the picture.

Sauteed Corn SaladIMG_3199

To prepare, cut the kernels off three or four ears of corn and sauté over medium heat with a little olive oil for about five minutes. Cut up 2 to 3 tomatoes and add them to the sautéed corn in a bowl. Add a little bit of apple cider vinegar, salt, pepper, chopped parsley, and chopped green onions.












Salad Nicoise

13533214_10153975045454079_3992256129417677840_nThis week’s recipe is a variation of the classic French composed salad, Salad Nicoise. The salad traditionally included seared tuna. This recipe calls for salmon, but tuna or shrimp could be used. The salad includes potatoes, green beans, eggs, lettuce, tomatoes, cucumbers, and green onions from the CSA. Served 2-3.

Salad Nicoise

1 quart small potatoes, larger ones cut in halves or quarters

Handful green beans

3 hard boiled eggs

Lettuce from CSA

1 tomato, sliced

Kalamata or Nicoise olives

2 tbs capers

1/2 cucumber, sliced

sliced green onions

1/2 lb wild caught salmon


2/3 c. olive oil

3 tbs apple cider vinegar

1 tbs Dijon mustard

1 sliced white section of a green onion

1 garlic clove minced

salt and pepper

chopped fresh or dried herbs, such as tarragon, thyme, and rosemary.


To make vinaigrette, combine ingredients in a jar and shake to combine.

To prepare salmon, rinse, pat dry, cut into 2-3 fillets. Place in a container and add 2-3 tbs of viniagrette. Cover and marinate for at least an hour.

To prepare potatoes, make sure potatoes are cut in equal parts, but try to keep the smaller potatoes whole. Boil in salted water until just soft. Remove potatoes from water with a slotted spoon. Rinse potatoes with cold water and set aside. Slice potatoes to desired size.

Return the water to boiling, and add green beans. Boil for 2 minutes. Rinse green beans with cold water and add ice to green beans to cool completely.

To prepare salmon, heat olive oil to medium high heat. Cook salmon 3-4 minutes on each side.

Then, with the remaining oil in the skillet, gently fry capers for 2 or so minutes.

To compose the salad, place the lettuce on a large serving dish. Arrange cucumber, potatoes, tomatoes, green beans, olives, hard boiled eggs, and salmon on top of the lettuce. Sprinkle capers and green onions on top. Serve with remaining vinaigrette.

Enjoy! Please share your recipes with us! Email a photo and your recipe to

Veggie Black Bean Enchiladas

IMG_3169This recipe for enchiladas calls for Swiss chard and zucchini, but you could substitute other vegetables as well. Serve with shredded cabbage, sliced cucumbers, and tomatoes. This recipe serves 4, and the extra filling can be used to make an extra batch of enchiladas or as taco filling on its own. Gluten free.

Veggie Black Bean Enchiladas


1 1/2 cups cooked black beans

1 zucchini, quartered and sliced

1 bunch Swiss chard, chopped

1/2 large white onion, chopped

coconut or olive oil for sauteing

1 tbs cumin

1/4 tbs cinnamon

corn tortillas

2 plus cups shredded pepper jack, Monterrey Jack, or other cheese

28 oz can of red enchilada sauce

sliced green onions


Preheat oven to 400 degrees. Oil a 9 by 13 glass baking dish.

Saute onions in a skillet over medium heat with olive or coconut oil, for seven to nine minutes or until translucent. Add a little salt as you saute.

Add zucchini and chard and saute until the zucchini is just tender (don’t let it get too soft). Add cumin, cinnamon, salt, and pepper and cook for about a minute longer.

Place cooked veggies in a large bowl and add black beans, a couple of teaspoons of enchilada sauce, and about 1/4 cups of shredded cheese. Mix thoroughly and set aside.

Gently heat each tortilla in a skillet over medium heat. You want them warm so they do not break as you roll up the enchiladas. Alternately, you can use flour tortillas, which are easier to work with. Scoop about 1/4 cup of filling into each tortilla, roll up, and place the filled tortillas in the baking dish seam side down.

Pour enchilada sauce over tortillas and sprinkle cheese on top. Bake until cheese is melted and sauce is bubbly, about 25 minutes.

Sprinkle sliced green onions on top. Serve with shredded cabbage, sliced cucumbers, and sliced tomatoes. I mixed the shredded cabbage with salt, pepper, olive oil, and apple cider vinegar–it was delicious! You could also serve with shredded lettuce.

Enjoy! This recipe has been modified and is based on this recipe from the website Cookie and Kate.

Tempeh, Kale, Zucchini, and Cucumbers with Gochu Jang, Kimchi and Rice

indexThis week’s recipe is a variation on the Korean dish bibimbap, which is a bowl of rice topped with various items and Gochu Jang, a Korean hot and sweet chili sauce made with fermented soybeans. You can use siracha instead. Bibimbap means “mixed rice”.  It can be made with what you have on hand. You can saute vegetables, include pickled vegetables, raw vegetables, and add an egg, meat, or seafood to the dish as well.

To prepare this dish as shown (serves 2), lightly steam 1-2 bunches of kale, and then saute in a wok or skillet with a little coconut oil. Add a bit of sesame oil and tamari (or soy sauce) as it sautes. Set aside.

Then, saute cubed tempeh or tofu in a little coconut oil. Add a bit of sesame oil and tamari. Saute on medium high/high until brown. Set aside.

Combine 1/2 tbs sorghum molasses or honey with 1 tbs tamari. Mix and set aside. Saute 1 sliced zucchini on high for 2-3 minutes. Add mixture and stir until it is combined.

Serve over rice with sliced fresh cucumbers, gochu jang, and  kimchi.

Strawberry Rhubarb Cornbread Cobbler

IMG_3124This is a delicious dessert that doesn’t require too much sugar, and is enhanced by Fair Ridge Farms’ fresh, local strawberries and rhubarb. You can also use this recipe with any berries or fruit you have on hand throughout the summer. You can also make this with rhubarb only, just double the amount. This recipe is based on a recipe in Joy of Cooking.

Strawberry Rhubarb Cornbread Cobbler

Use an 8 by 8 glass baking pan or something similar. Preheat oven to 375 degrees.


1 lb rhubarb, unpeeled and cut into 1 inch segments

1 quart (or a little less) strawberries, stemmed and halved

1/2 cup (or less) pure cane unrefined sugar or other sweetener

1 tbs cornstarch

Cobbler Dough:

1 cup whole wheat or white whole wheat flour

1/3 cornmeal

2 tbs sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

5 tbs cold butter, cut into small pieces

1/2 cup milk

1 egg


Stir together rhubarb, strawberries, 1/2 cup sugar, and 1 tbs cornstarch. Place in baking pan.

To make dough, stir together dry ingredients. Add cold butter and cut in with your fingers, two forks, or two butter knives, until the mixture resembles coarsely ground cornmeal. Stir in 1/2 cup milk. Give it a couple of stirs until the entire mixture is damp and sticky. Turn out onto a floured surface and knead 5-10 times. Flatten into a shape about the size of your baking pan. Cut into pieces and place on top of the fruit mixture.

Beat egg and brush egg on top of dough. Sprinkle pure cane unrefined sugar or turbinado sugar on top.

Bake for 40-50 minutes, or until the top is crispy and golden brown and the fruit mixture is bubbly.


Please share your recipes with us! Email a recipe and photo to


Being a member of a CSA or growing one’s own food raises the question of how to begin to preserve fresh produce. One method of preservation is fermentation. There are many wonderful resources about how to ferment at home, but my favorite place to begin is with Sandor Katz’s classic Wild Fermentation. Katz also has a website full of interesting recipes and ideas where he shares a basic recipe for sauerkraut, which is a great place to begin.

I made kimchi using the basic cabbage kimchi recipe that Katz shares in Wild Fermentation. Kimchi is a nutritious probiotic Korean pickle. It is spicy and tasty and is served as a condiment.  This is a very simple recipe and there are many, many variations available, so if you are interested in making your own kimchi explore other variations and share them with us.

Cabbage kimchi on the day it was packed.

Cabbage kimchi on the day it was packed.

After preparation, the kimchi should ferment for about a week and then be refrigerated.

Baechu (Cabbage) Kimchi

Ingredients for 1 quart:

sea salt

2 heads cabbage

a few red radishes or 2 daikon radish (optional)

1-2 carrots (optional)

1-2 onions (or more)

3-4 cloves of garlic (or more)

3-4 hot red chiles (or more). (I actually didn’t have chiles, so I used red pepper flakes). You could use another hot pepper, be it fresh or dried, or in a sauce. Just make sure the hot sauce does not contain preservatives because preservatives will inhibit the fermentation process.

3 tbs fresh grated ginger (or more)

IMG_3107 - Copy

Cabbage kimchi after a week of fermentation.

fish sauce (optional/no preservatives)


–Mix a brine of about 4 cups distilled or spring water (the chemicals in tap water will inhibit the fermentation process) and about 4 tbs sea salt (not iodized) until salt is thoroughly dissolved.

–Coarsely chop cabbage, radish, and/or carrot and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged. Soak until soft, a few hours or overnight (I soaked overnight). Then, if  you like, add a few extra veggies, like chopped snow peas.

–Prepare spices: grate the ginger, chop the garlic and onions, chop or crush the chiles. Kimchi can absorb a lot of spice–experiment with your quantities. Mix together. You can add a bit of fish sauce at this stage if you wish.

–Drain brine off vegetables, reserving brine.

–Mix the vegetables with the ginger-chile-onion-garlic mix. Using your hands, mix everything together thoroughly and stuff into a clean quart-size jar. You might have a little extra; just place in another smaller jar. Pack it tightly into the jar, pressing down until the brine still on the vegetables rises. If necessary, add a little of the reserved vegetable-soaking brine to submerge the vegetables.

–Then, you have two options. 1) place the jar in a corner countertop of your kitchen where it will not receive direct sunlight. Cover it with a cloth. Each day press down the vegetable mixture with your fingertips to make sure the vegetables stay submerged in the brine. This is the key to successful fermentation. You should do this every day for about a week. You can also taste the kimchi each day. Or, 2) If you don’t think you can or want to press the vegetables down every day, weight the vegetables down with a smaller jar or a zip log bag filled with some brine. Cover with a cloth and sit on a coutertop out of direct sunlight.

–Ferment in your kitchen or another warm place. After about a week of fermentation, when it tastes ripe (a matter of preference), cover with a lid and move it to the refrigerator.

Members, we love recipes and  ideas about  how you prepare your CSA veggies. Email recipes, ideas, and photos to

 Page 2 of 20 « 1  2  3  4  5 » ...  Last »