Food Blog Archives

Spinach and Blue Cheese Calzones

calzone 2This recipe is very versatile. Any green will work as the filling, and you can also add another kind of cheese besides blue cheese. I have also included sausage in this recipe, but you can leave it out or substitute mushrooms. These are also perfect for lunch the next day. Makes six servings.

Spinach and Blue Cheese Calzones

for dough:

1 tbs fast rise yeast

1 tsp sugar or honey

1 cup warm water

1/2 tsp salt

2 1/2 cups flour (I used 1 1/2 cup whole wheat flour and 1 cup unbleached white flour)spinach calzone

2 tbs olive oil

for filling:

1/2 lb sausage

3 bunches spinach, plus radish leaves and Swiss chard (these are approximate amounts. You can use a lot of greens here), chopped

1/2 cup chopped onion

3 cloves of garlic chopped

6 tsp blue cheese (approx)

salt & pepper to taste

crushed red pepper to taste

dried Italian herbs/seasoning

olive oil

Directions:

Preheat oven to 425 degrees, and grease a large cookie sheet.

To make dough: combine yeast, sugar, and warm water (between 105 and 110 degrees) in a large bowl and let sit for about five minutes or until bubbly. Add flour, olive oil, salt, and stir, then turn out on a floured surface. Knead for about five minutes. Let sit while you prepare the filling.

To make filling: heat olive oil in a skillet over medium/medium high heat and brown sausage. Add onions and saute for 5 or so minutes or until soft. Add salt. Add greens and garlic and stir, sauteing until much of the water is evaporated. Add a bit of salt & pepper as you go.

To assemble the calzones: Divide the dough into six equal parts. Roll each out into a circle, about 6-7 inches in diameter. Brush olive oil on the surface of each circle of dough. Place a scoop of filling in the middle of each circle (about 1/4 to 1/2 cup). Top each with a teaspoon of blue cheese.  To make each individual calzone, grab opposite ends of the dough and cross over the filling, pinching together. Then grab the other two opposite sides of the dough, and cross over the filling, pinching together. Pinch the seams closed. Repeat for each calzone. Brush the tops of the calzones with olive oil and sprinkle crushed, dried Italian seasoning (oregano, crushed red pepper, basil, rosemary, etc) on top if desired.

Bake for 15 minutes or so, until browned.

Enjoy!

Readers, please share your seasonal recipes with us! Email your recipe and a photo to megan@fairridgefarms.com.

Ginger Rice Noodles with Pak Choi and Green Onions

bok choy noodlesThis versatile recipe can serve as the base for any number of variations. This version is made with pak choi (or bok choy), but you could easily substitute or add kale, spinach, carrots, and more. You could also add shrimp, chicken, tempeh, or tofu for added protein. This recipe is quick and easy, perfect for busy weeknights.

Ginger Rice Noodles with Pak Choi and Green Onions (serves 3-4)

Ingredients

2 heads pak choi (or other veggies/greens)

1-2 inch section of ginger root, chopped

salt

12-16 oz rice noodles

oil for sauteing–coconut, peanut, or safflower

1/8-1/4 cup tamari (varies depending on your taste)

1 1/2 tbs rice vinegar

1/2 cup thinly sliced green onions

3 garlic cloves, chopped

1 dried hot red pepper, finely chopped (optional)

1 tsp sesame oil

To prepare:

Chop white pak choi stems into 1 inch-pieces and separate from the green leaves. Chop green leaves into approx 1 inch segments.

Prepare rice noodles according to package directions, making sure to rinse noodles at least three times after cooking.

Heat coconut, peanut, or safflower oil in a large skillet or wok over medium high heat. Add garlic, ginger, and hot pepper. Cook for about one minute. Add pak choi stems and salt and saute for two minutes. Add green leaves, noodles, half of the green onions, tamari, a dash of salt, vinegar, and sesame oil, and toss to combine. Cook for 1-2 minutes more or until warm. Serve with green onions on top.

Members, we love recipes! To share your recipe on our foodblog, email the recipe and a photo to megan@fairidgefarms.com.

Taco Salad

taco saladThough we are a week late for Cinco de Mayo, the best taco salads are from Fair Ridge Farms. We love local produce!

The key to a good salad is plenty of fresh lettuce, some crunch, and some protein. To make the taco salad, start with red leaf lettuce and some shredded spinach. Top with thinly sliced radishes, onions, and tomatoes–the first of the year! Our growers start early season organic tomatoes in greenhouses, and they are just becoming ripe.

Then top with a protein of your choice. We used small red beans cooked with garlic, onion, cumin, chile powder, and smoked paprika.

Then add cheese, salsa, and tortilla strips.

To make tortilla strips, preheat oven to 375 degrees. Then cut corn tortillas into 1/2 inch long strips and toss with olive oil. Lay out on a baking pan and sprinkle with sea salt. Bake for about ten minutes, then turn. Bake for 5-10 more minutes until golden brown.

What are you creating with this week’s CSA produce? We’d love to hear your ideas for how to use fresh organic lettuce, kale, collard greens, radishes and more. Email your ideas, recipes, and photos to megan@fairridgefarms.com and I will share them on the food blog.

Bok Choy, Radish and Tempeh Stir Fry with Cantelope Jam Sauce & Quick Radish Pickles

A new CSA season begins this week, and we are so excited. If this is your first time visiting the food blog, welcome! We share a recipe each week that uses fresh organic produce from the week’s CSA share. We seek to share member-generated recipes as well, so please send us recipes using your CSA share. You can email a recipe and photo to megan@fairridgefarms.com and we will feature it on the food blog.

This week’s CSA share features fresh greens, including bok choy and radish greens–yes you can eat them! This week’s recipe includes bok choy and radishes–enjoy!

Bok Choy, Radish and Tempeh Stir Fry with Cantelope Jam Sauce (serves about four)rad2

1/4 cantelope jam (you can purchase cantelope jam in the Fair Ridge Farms foodclub. You can use other jams instead, such as rhubarb jam, also in the food club)

2 Tbs. tamari

1 tsp. cornstarch

2 Tbs. canola oil

3 cloves garlic, chopped

1 1-inch piece of fresh ginger, chopped

1 8 oz. pkg tempeh, cubed

1 head bok choy, chopped in 1 inch pieces

2 bunches radish greens (remove the radishes and stems. Chop into 1 inch pieces)

cooked white rice

optional: pickled radish, chopped green onions, cashews, red pepper flakes, or hot sauce

Directions:

Whisk together jam, tamari, cornstarch, 2 Tbs. water in a small bowl. Set aside.

Heat pan or wok over high heat and add oil. Stir fry tempeh for 2 minutes, or until browned. Add garlic and ginger and red pepper flakes if using, stir fry for 1 minute. Add bok choy; stir fry for 1 minute. Add radish greens; stir fry for one minute. Add sauce; stir fry for 2 minutes.

Top with pickled radish, chopped green onions, cashews, and/or hot sauce over rice.

pickled radishes and pickled rhubarb

pickled radishes and pickled rhubarb

 

Quick Pickled Radish

2 bunches radishes, sliced into thin rounds–ideally use a mandoline

1/2 tsp red pepper flakes

3/4 cups apple cider vinegar

3/4 cups water

3 Tbs. sugar

2 tsp salt

Directions:

Pack radish rounds into a pint-sized canning jar and top with red pepper flakes. In a small saucepan over high heat, combine vinegar, water, sugar, and salt and bring the mixture to a boil, stir. Remove from heat once sugar and salt are dissolved.  Carefully pour the mixture over radishes and let them cool to room temperature, and then cover and refrigerate. The radishes can be eaten immediately, or keep in the refrigerator for five days. Serve with anything!

 

Cooking with Sauerkraut

Raw sauerkraut is a nutritional powerhouse, full of probiotics that support healthy digestion and immunity.

There are many ways to enjoy sauerkraut, one of the best as part of a classic rueben sandwich with rye bread, provolone cheese, corned beef, and thousand island dressing. A good vegetarian option is to swap out the corned beef for tempeh. You can also enjoy sauerkraut as a condiment, served alongside most lunch and dinner dishes. But what else can we do with sauerkraut?

The following recipe calls for sauerkraut, but in this case it is cooked, which does negate some of the probiotic benefits of sauerkraut, but tastes delicious. This recipe serves about 6, and can be easily divided.sauer

Sauerkraut and Sausage Casserole

3 tsp butter, divided

1 tsp olive oil

1 tsp fennel or caraway seeds

1 apple, chopped

1 onion, chopped

1/3 cup chicken stock or dry white wine

10 oz to 1 lb kielbassa or bratwurst, cut into 1/2 inch slices

2 1/2 cups FRF sauerkraut (if you just have one jar, use one jar. I used a jar of raw sauerkraut and some of the canned sauerkraut from FRF.)

3 tbs FRF apple cider vinegar

1 tbs mustard

2 large baking potatoes, thinly sliced

salt and pepper

Preheat oven to 400 degrees. Heat 2 tbs butter in a large skillet over medium heat. Add onions and brown, about five minutes. Stir in fennel or caraway seeds. Add apple and stock or wine. Increase heat to medium-high  and cook, stirring, about five minutes or until most of the liquid has evaporated. Stir in sausage, sauerkraut, vinegar, mustard, and pepper. Transfer to a 9 by 13 baking dish.

Toss potato slices with 1 tbs melted butter, 1 tsp olive oil, and salt. Cover the sauerkraut mixture with tightly overlapping potato slices. Bake for fifty minutes to 1 hour.

Enjoy!

 

Chicken Gumbo with Cornbread

gumboThis is a great winter dish that can really spice up cold evenings. It is a labor of love, but worth the effort. To prepare, first roast a chicken or prepare in some other way, and then save about 3 or so cups of shredded chicken to use in the gumbo. You can also include other protein, like andouille sausage or shrimp. This recipe can be made all year long–and I used frozen okra and roasted red peppers from last summer’s boxes. This recipe makes at least eight servings.

Chicken Gumbo

5 tbs canola or coconut oil, divided

1 lb thawed frozen okra, cut into 1/4 inch rounds

4 tsp apple cider vinegar

1/3 c all-purpose flour

1-2 cups chopped peppers (I used frozen roasted red peppers, thawed and chopped, or you can use fresh bell peppers or poblano peppers)

1 c chopped yellow onions

1 dried hot pepper (I dried hot peppers from last fall’s box)–finely chopped

1 c chopped scallions, divided

2 cloves garlic, minced

2 cups homemade chicken or vegetable stock, or water (optional: 1 cup Fair Ridge Farms tomato juice and 1 cup water or stock)

1 28-oz can diced tomatoes with their juice

2 bay leaves

1/2 tsp dried thyme

1 tbsp dried celery leaves

1 tsp Creole seasoning (optional)

1 tbs Worcestershire sauce

1/4 tsp salt

3 cups cooked, shredded chicken

optional: andouille sausage or peeled, deveined raw shrimp

Heat  1 tbs oil in a large skillet over medium heat. Add okra and cook, stirring often, until it turns dark brown–about 20 minutes. Add vinegar and cook, stirring often for 2-3 more minutes. Remove from heat and set aside.

Heat remaining 4 tbs oil in a large heavy pot over medium heat. Add flour and cook, stirring slowly and constantly, until the mixture smells toasty and is the color of peanut butter–about 5-10 minutes. Add peppers, onions, 1/2 cup scallions, celery, hot pepper,and garlic. Cook, stirring often, until vegetables are tender and lightly golden–about 10 minutes. Stir in okra, tomatoes, stock (or water/tomato juice option), bay leaves, thyme, dried celery leaves, Worcestershire, creole seasoning, chicken, and salt. Reduce heat to medium-low and simmer, covered, for about 45 minutes. If using, add cooked sausage or raw shrimp. Simmer, uncovered (or until shrimp is cooked through), for about eight minutes. Garnish with scallions.

Cornbread

1 cup Fair Ridge Farms cornmeal

1 cup all purpose flour

1 tbs sugar, honey, or molasses

2 tsp baking powder

1/2 tsp salt

1 cup milk (or unsweetened almond or some other nut milk)

1 egg, beaten

1/4 cup canola or coconut oil

Preheat oven to 400 degrees. Grease an 8 or 9 inch pan. Blend all dry ingredients, then add remaining ingredients and stir until just moist. Pour into greased pan and bake for 20-25 minutes.

Enjoy!

Winter Potato and Turnip Dal

Winter Dal with Potatoes and Turnips

Winter Dal with Potatoes and Turnips

This recipe is based on one I found in Eating Well magazine a couple of years ago. It has become a winter staple–it is easy and relatively quick. Dal refers to lentils, in this case red lentils. I have included turnips and potatoes from this week’s winter share.  Feel free to add/substitute ingredients. I have made this with and without coconut milk, and both turn out well. If you omit coconut milk, I recommend using vegetable or chicken broth in place of the water. You can also add other vegetables like winter squash, pumpkin, sweet potatoes, and cauliflower.

Winter Vegetable Dal

2 tbs coconut or canola oil

1 teaspoon cumin seeds

1 large bay leaf

1 medium onion, chopped

1 serrano chile, chopped [I used a chile that I dried from one of the fall boxes–I believe it was either a serrano or cayenne]

3 tbs finely chopped ginger

3 cloves garlic, chopped

4 1/2 cups water–or vegetable or chicken broth

1 1/2 cups red lentils

1 14 oz can coconut milk

1 tsp salt

1 tsp ground turmeric

3 potatoes–peeled and chopped into 1/2 inch chunks

1 large golden globe turnip–chopped into 1/2 inch chunks

1 tsp garam masala or curry powder

2 tbs red curry paste (optional–I just like Thai Kitchen curry pastes.)

Heat oil over medium high heat in a large pot. Add cumin seeds and cook for about 20 seconds. Add onion, chile, ginger, and garlic, and cook until the onions start to brown, about five minutes. Stir occasionally.

Add bay leaf, water, lentils, coconut milk, salt, and turmeric. Stir frequently to keep lentils from sticking, and bring to a boil. Add potatoes and turnips. Bring to a boil. Add curry powder and curry paste. Simmer uncovered, stirring occasionally, until the vegetables are tender–about 20-25 minutes.

This can be served on its own as a soup, accompanied by naan or flatbread. Or, as pictured here, serve over basmati or jasmine rice. You can also serve it with Siracha, as seen in the photo.

Members, we love recipes! Especially turnip recipes. How are you using your turnips? Do you have any great ideas to share? If so, email your recipe and a photo to megan@fairridgefarms.com.

Winter Produce & Kale Superfood Salad Recipe

Though the weather outside is chilly and we are turning toward winter, we still had a good size harvest in the boxes last week. In general, the types of produce that we will be sharing this month are fresh greens, root vegetables, and winter squash. Fresh greens include arugula, lettuce, kale, beet greens, turnip greens, cabbage and Brussels sprouts. When you get your box, it is a good idea to use the fresh greens first, and then move on to the winter squash and root vegetables. Winter squash and root vegetables keep rather well in a cool cellar or even in a kitchen cabinet, though certain veggies, like turnips and beets, are better kept in the refrigerator.

Super Kale

Super Kale

That said, this week’s kale salad is a keeper, meaning you can prepare it and it will keep for a couple of days. And it is delicious. You can also add other veggies to this salad, like thin-sliced turnips, chard, and arugula. The superfoods in this recipe include kale, beets, red cabbage, quinoa, apple cider vinegar–and really,  everything in the salad is good for you. All of the amounts are approximate.

Kale Superfood Salad

1 bunch kale, chopped

1/2 cup to cup thin-sliced red cabbage

1-2 beets, peeled and chopped into small pieces

1/2 cup quinoa prepared (rinse quinoa. Add quinoa and 1 cup water to small pan. Heat until boiling, and simmer for 15 minutes or so, covered)

1/4 cup olive oil

1/4 cup apple cider vineager

1/8 cup maple syrup

1 teaspoon Dijon mustard

salt & pepper to taste

dried cranberries

walnut pieces

Instructions: Place kale in a large bowl, sprinkle with salt, and massage until kale softens and turns greener. Add cabbage, beets, & quinoa. To prepare dressing, combine olive oil and remaining ingredients in a small container. Shake to combine. Add dressing to taste to salad. Add cranberries & walnut pieces to taste. Eat immediately or refrigerate for up to two days.

Enjoy!

 

Stuffed Pumpkin

stuffed pumpkins One of our members posted a picture of a stuffed pumpkin on our Facebook page, which inspired this post. The stuffed pumpkin is a great dish: it is a nice centerpiece, it is relatively easy to prepare, and it is nutritious as fresh pumpkin is a great source of vitamin A and other nutrients. This recipe will work for big or small pumpkins–I have made it twice, once with an eight pound pumpkin, and this time with a three pound pumpkin. You can also vary the filling based on what you have and adjust for taste and size of the pumpkin. This recipe calls for pork sausage, which is available through Fair Ridge Farms–fresh, local pork sausage from a small Amish farm. To make a great vegetarian (and vegan) main dish, omit sausage.

Stuffed Pumpkin (for 3-4 pound pumpkin, double for a larger one)

1 pumpkin

1 c. cooked rice, quinoa, wild rice, or other grain

1 onion, chopped

1-2 celery stalks, chopped

1/2 lb. pork sausage (or omit. A good substitution would be mushrooms)pumkin 1

Handful chopped turnip greens

Handful chopped cabbage

Thyme, sage, salt, and pepper to taste

olive oil

optional: 1/4 cup dried cranberries

Preheat oven to 400 degrees. To prepare pumpkin, cut top off and scoop out seeds. Coat inside of pumpkin and inside of top with olive oil. Set aside. To prepare filling, cook sausage in a large pan on medium-medium high heat. Remove from pan and set aside. Add olive oil and saute onion and celery, adding salt and pepper to taste. After about five minutes, add greens and cabbage and cook for 3-5 minutes. Add thyme, sage, and cranberries. Stir. Add grains. Stir. Remove from heat. Stuff pumpkin with filling and place the lid back on. Place on a baking sheet and bake for 45 minutes to an hour, or until the pumpkin is soft to the touch. Enjoy!

Members, we love recipes! To contribute to the food blog, please email your recipe and photo to megan@fairridgefarms.com

 

Stuffed Spaghetti Squash

Stuffed Spaghetti Squash (the picture does not do this dish justice! It tastes great.)

Stuffed Spaghetti Squash (the picture does not do this dish justice! )

This is an easy recipe that is healthy and tastes great. The recipe calls for beans, and you can use the dried horticultural beans that were in last week’s full share, or any other type of beans. Horticultural beans are beans that are left on the vine to dry, and then are harvested. To use, take them out of the pod. Prepare the beans ahead of time. I soaked them overnight, and cooked them for much of the day in a slow cooker on high.

Stuffed Spaghetti Squash

1 large spaghetti squash

1 onion

1-2 peppers–I used 1 poblano and one jalepeno

1-2 cups of cooked beans

1/2 to 1 cup corn (I used frozen corn from the summer CSA)

cumin, chili powder, salt and pepper to taste

grated cheese

Preheat oven to 375 degrees. To prepare squash, cut in half, clean out seeds, and place cut side down on a lightly-greased baking dish. Bake until squash is soft to the touch, about 20-40 minutes.

Meanwhile, saute onion and peppers for 5 or so minutes over medium high heat in a little olive oil. Add any other vegetables you choose. Add spices and saute for a minute or two more. Add beans and corn, saute for five or so more minutes.

After squash is cooked, use a fork to remove the filling. Combine with the beans, corn, and veggies. Stir together. Turn squash shells right side up on a baking dish, and fill. Cover with grated cheese. Bake at 375 degrees until cheese is melted. Enjoy!

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