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Thai Pumpkin Soup with Curried Pumpkin Seeds

Thai Pumpkin Soup with Curried Pumpkin Seeds--so delicious!

Thai Pumpkin Soup with Curried Pumpkin Seeds–so delicious!

This soup recipe begins with fresh-made pumpkin puree from a Fair Ridge Farms’ pumpkin. You can roast an entire pumpkin and use in a variety of recipes, such as in soups, breads, pancakes, pies, etc, or freeze some for later use.

To roast and puree fresh pumpkin. Preheat oven to 350 degrees. Cut pumpkin in half or in quarters; remove seeds to save for later. Place pumpkin   flesh-side down on a baking sheet. Roast for 30 minutes to an hour, or until the skin is soft to the touch. Let cool. Remove flesh from pumpkin and place in a large bowl. Mash or puree in a food processor.

This soup is so easy to make! It is based on this recipe found on

Thai Pumpkin Soup with Curried Pumpkin Seeds


2 tbs red curry paste

1/2 hot red pepper, finely chopped

4 cups chicken or veggie stock

32 oz, or about 4 cups of fresh pumpkin puree

1 13.5 oz can of coconut mulk

Cilantro and/or pumpkin seeds to garnish

To prepare soup, heat a soup pan to medium heat and add curry paste and hot pepper, stir and heat thoroughy until fragrant. Add stock and pumpkin. Heat until soup begins to boil. Then add coconut milk and cook for three minutes or so, until soup is hot.

Curried Pumpkin Seeds

These seeds are great on their own as a snack or served with this soup.

To prepare, clean seeds. The, boil 2-4 cups of water with 1 teaspoon of salt, and add seeds. Boil seeds for ten minutes. Drain and place on a paper towel-covered cookie sheet or plate until dry. Heat oven to 400 degrees. Toss seeds with olive or coconut oil, curry powder, and a little salt. Bake for 10-12 minutes, stirring occasionally. Be careful, they will start to pop! I assume this means they are ready.


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End of Season Salsa

This easy salsa recipe can be canned or stored in the refrigerator, or even frozen.salsa

In terms of ingredients, you can adjust based on the number of tomatoes and peppers you have. Generally, you want to include a 2:1 ratio of tomatoes and sweet peppers; a 2:1 ratio of tomatoes and onions; and a 4:1 ratio of tomatoes to hot peppers–depending on taste. This makes about 3 pints

5 tomatoes–peeled, cored, chopped.

2 1/2 cups seeded, chopped banana peppers or bell peppers

2 1/2 cup chopped onions

1 1/4 cup seeded, chopped hot peppers (like poblano, jalapeno, or Serrano–to your taste)

3/4 cups apple cider vinegar

2 cloves garlic, chopped

2 tbs cilantro, minced

1 to 1 1/2 teaspoon salt.

Combine all ingredients in a large pot. Bring mixture to boil. Reduce heat and simmer for ten minutes.

If you are going to can the salsa, have 3 pint jars sterilized and hot, easy to do by running through the dishwasher and turning on the heated dry setting right at the same time you are preparing the salsa. Pour hot salsa into warm jars, leaving 1/4 inches head space at the top of each jar. Add cap and lid. Process for 15 minutes in a boiling water bath. Enjoy!

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Dairy-free Cream of Broccoli Soup

dairy-free cream of broccoli soup

dairy-free cream of broccoli soup

This is a delicious, rich soup that doesn’t contain the usual cream and cheese that  you will find in most cream of broccoli or broccoli and cheese soups. It is adapted from this recipe and is also delicious as a vegan or non-vegan soup. Cream of broccoli soup is a great way to use up the broccoli stems and leaves if you have already used the majority of the florets. One of the ingredients is nutritional yeast, which can be found in the bulk bins of most natural foods stores and is a tasty alternative to cheese in recipes (not on its own!). Serve with croutons and garnish with chopped celery leaves.


2 tbs olive oil or butter, divided

1 onion, chopped

2-3 cloves garlic, chopped

1 cup celery, chopped

4-41/2 cup broccoli, chopped (you can use the stems and leaves  as well as the florets. )

1 cup potatoes, peeled and chopped

1/2 to a whole hot pepper, chopped–to taste

salt, pepper

4 cups vegetable* or chicken stock

1 1/2 cup unsweetened, unflavored almond milk or another dairy-free alternative like rice, cashew, or coconut milk

2 tbs flour

3/4 cups nutritional yeast

smoked paprika

2 tbs Dijon mustard


Heat 1 tbs. butter or olive oil at medium heat in a large soup pot. Add onion, garlic, and celery, salt and pepper, and saute until onion is soft and translucent. Add broccoli, hot pepper, and potato and saute for 5 minutes longer. Add broth, cover, and cook for about fifteen minutes or until the potatoes are soft.

Meanwhile, heat 1 tbs. butter or olive oil in a skillet over medium heat. In a small bowl, whisk together flour and 1/4 cup almond milk until there are no lumps. Add to skillet, along with remaining almond milk. Whisk until smooth. Add nutritional yeast, whisk. Add mustard, salt, pepper, and smoked paprika, and whisk. Cook for 3-5 minutes or until slightly thickened, stirring frequently.

Add nutritional yeast sauce to soup, stir. Serve with homemade croutons* and chopped celery leaves.

*To make vegetable stock: Throughout the week, gather vegetable scraps in a large pot–onion peels, potato peels, etc. When you have a full pot, add a whole chopped onion and water, and simmer slowly, for about 4-5 hours.

*To make croutons: Gather ends of bread, buns, and any other bits of bread you have. Slice in crouton-size pieces and place on a large baking sheet. Toss with olive oil, herbs of your choice (I use a Greek seasoning blend), and bake at 425 degrees for 5-10 minutes, turning occasionally.

This soup also freezes well.


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Easy Eggplant Parmesan

eggSummer is over and we are seeing the last of the summer vegetables, like eggplant and tomatoes. I love eggplant parmesan, but I don’t love how long it takes to make it. This recipe, which is based on a recipe for eggplant pizza found here, does not call for the step of breading and frying the eggplant before baking it with cheese and marinara sauce. It is also healthier as well. In making the marinara sauce, I used a couple of tomatoes from the Fair Ridge Farms CSA share as well as some bottled marinara sauce.

To make this dish, begin with one eggplant (or two if you have them). Slice the eggplant to about a quarter inch thickness. Salt both sides of the eggplant slices and let them sit for about a half an hour. Then brush each slice with olive oil and roast in the oven at 400 degrees, turning halfway through, until both sides are browned.

Meanwhile, while the eggplant is roasting, slice garlic and seeded, peeled, and chopped tomatoes, and saute over medium heat in a little olive oil. (To peel the tomatoes, place whole tomatoes in boiling water for 2-3 minutes. Let cool and the skin should come right off. Then chop and seed.)

Prepare pasta.

Add additional bottled or homemade marinara sauce to the tomatoes along with any seasoning you would like.

When eggplant slices are sufficiently roasted, remove from oven and increase the oven temperature to 450 degrees. Spread marinara sauce on the eggplant slices and add fresh mozzarella cheese and parmesan cheese. Place in the oven for 5-10 minutes or until the cheese is melted.

Serve with pasta and marinara sauce. Enjoy!

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Veggie Skillet Hash

Veggie Skillet hash

Veggie Skillet hash

This recipe is a play off of the more traditional version of a skillet hash that contains meat and potatoes. This dish has fried potatoes as its base and then you can add just about anything else you like; in this version that anything else is an abundance of CSA veggies. You can add to this dish by adding protein such as eggs, chopped ham, cheese, and/or beans. The possibilities are endless.

To begin, dice a number of potatoes (as much as you want), along with onions, and fry in olive oil and butter over medium heat, covered, until potatoes begin to soften. Then add other veggies of your choice. I used chopped fennel, bell peppers, garlic, mustard greens, and kale. You can add spices as well, such as smoked paprika, salt and pepper, tried rosemary–the choice is yours.  Continue to fry, uncovered, until veggies are soft and begin to brown. Add a handful of fresh herbs, such as the Thai basil and the green fennel fronds from this week’s box. Enjoy for breakfast, brunch, lunch or dinner.

 Fair Ridge Farms is now on Pinterest. Our goal is to share timely, seasonal recipes found on the web and we will also share recipes that we post on our food blog. If you are avid Pinterest users and would like to join us as a collaborator to post recipes on our CSA recipe board, please email, and we will be grateful to add  you. Also, follow us on Pinterest!

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Preserving the Harvest, Part 2

IMG_2317[1]Here is an idea from one of our members about preserving peppers. Enjoy!

When I have too many CSA peppers  to use before my next delivery, I will grill them for that authentic roasted pepper flavor.  Then let them cool before placing them in a freezer bag.  As the summer passes my roasted pepper freezer bag really fills up. The roasted peppers can be used to bring back the taste of summer during the winter months in stir fries, pizza and more.
Thanks to you and your team at Fair Ridge Farms I love eating locally and seasonally!

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Chiles Rellenos

These stuffed poblano peppers are delicious and can be stuffed with just about anything. They are somewhat like traditional chile rellenos in that they are stuffed poblano peppers smothered in cheese, but rather than being deep fried, these are first grilled then baked. You can also use bell peppers instead of poblano peppers.

Chiles Rellenos

There are no hard and fast amounts of ingredients nor particular ingredients you have to have for this recipe (well, except maybe the peppers, and, of course, cheese).

First, grill or broil the poblano peppers until charred. Then let cool and peel the peppers. Cut a slit in one side of the pepper and gently remove the seeds, stem, and any liquid on the inside. Lightly oil a casserole dish and place the peppers in the dish.

Preheat oven to 350 degrees.

Chiles  Rellenos

Chiles Rellenos

To prepare filling: Saute chopped onion, peppers, and garlic in olive oil until onions are soft. Add other finely chopped vegetables to your liking, such as yellow squash and green beans. Add spices such as chile powder, cumin, smoked paprika, and salt and pepper. Then, add a protein, such as ground beef, or cooked lentils or black beans. Add a little cooked rice if you’d like, or another grain like cous cous or quinoa.

Fill the peppers with the filling, then cover with grated cheese. Bake for 15 minutes or so, until cheese is melted.

Enjoy!! These are great leftover as well.

Preserving the Harvest: Part 1

This time of year, my attention turns toward putting up some of the fresh fruits and vegetables that are part of my CSA box. So far this year, I have done so in a number of ways that I will share over the next few weeks.  Some items keep well in a cool cabinet or cellar, such as winter squash, potatoes and onions. When I get my box I put these away and turn my attention to the veggies that should be eaten right away. I then freeze some, and have begun experimenting with lacto-fermentation, preserving in oil, and creating chutneys (see last week’s food blog). Freezing, however, is probably the easiest way to preserve the harvest.

Please share your methods with me at or via our Fair Ridge Farms Facebook page.

indexFrozen veggies, including green beans, corn, mixed veggies, and okra.

Green beans: cut up green beans as desired, then place in a pot of boiling water for 1-3 minutes. Then chill rapidly by placing green beans in a sink partially full of ice and cold water. Then, lay the green beans out flat on cake pans or some other surface, and place in the freezer so that the green beans freeze individually rather than as a large clump. After they are frozen, place in freezer bags.

Sweet Corn: Place the entire ears of shucked corn in a pot of boiling water for 1-3 minutes then chill rapidly by placing ears of corn in a sink partially full of ice and cold water. Then once the ears are cool, cut the kernels off the cob. Lay the kernels out flat on cake pans or some other surface, and place in the freezer so that the green beans freeze individually rather than as a large clump. After they are frozen, place in freezer bags.

Mixed veggies: prepare some of the green beans and corn as above, but add carrots, lima beans, or peas, following the same procedure used for the green beans.

Okra: Remove the stem ends from the okra pods without cutting into the gelatinous center of the pods. Then place in a pot of boiling water for 1-3 minutes and follow the same steps as listed above for green beans.

I think it is a good idea to use these frozen veggies within a year. They make great additions to soups, pot pies, stews, and so on!


Tomato and Ground Cherry Chutney

Tomato and Ground Cherry Chutney

Tomato and Ground Cherry Chutney

Ground cherries are a relative of the tomato, pepper, potato and garden huckleberry, all in the nightshade family. They are husked like a tomatillo but sweeter than a tomatillo–almost fruity with a pineapple flavor. They can be eaten raw or cooked in pies (see your recipe in this week’s full share) and other baked goods. This week’s recipe features fresh tomatoes and ground cherries, a chutney that will keep for a month or two in the refrigerator. This sweet and spicy chutney is a good accompaniment to cheese and crackers, grilled meat, and fresh vegetables. This recipe is inspired by Preserving Food without Freezing or Canning by the French Gardeners and Farmers of Terre Vivante. Read more about the book here.

Tomato and Ground Cherry Chutney

3 1/2 – 4 cups peeled, seeded and chopped tomatoes

1 large onion, chopped

1/2 cup (or so. More or less would be fine) ground cherries, husked

1/2 cup sugar

1/2 cup apple cider vinegar

1/4 teaspoon cayenne pepper

1 stick cinnamon (or 1/4 teaspoon ground cinnamon)

Combine all ingredients in a large pot and cook for 30 minutes over medium heat, stirring occasionally. Reduce heat to low and cook for about 45 minutes. Place in a large, clean jar and then screw the lid on tight.


Ratatouille with Pasta

Ratatouille Pasta

Ratatouille Pasta

Ratatouille originated in the South of France and makes use of an abundance of summer vegetables. Use the vegetables in the recipe but feel free to substitute your choice of veggies as well. Recipe adapted from Rachel Ray and can be found here.

Ratatouille with Pasta

4 cloves garlic, minced

1/4 tsp crushed red pepper (optional)

olive oil

2 bell peppers–use any variety from this week’s box. I used a purple pepper and a green pepper, seeded and chopped

1 medium onion, chopped

1/2 large eggplant, chopped

2 small summer squash, diced

black olives–about a handful, chopped

2 tbs capers, drained

3 1/2 cups of peeled, seeded, and chopped tomatoes ( to make the tomatoes: place 3-4 tomatoes in boiling water for a couple of minutes. Cool. Cut an “x” into the skin of the bottom of the tomato, then peel. Slice the tomatoes to remove seeds. Chop remaining.)

handful of basil, chopped

1/2 lb penne or other pasta, cooked al dente.

Heat garlic and crushed pepper in olive oil over medium heat, until garlic sizzles. Add all ingredients, with the exception of tomatoes and basil. Cover pan, reduce heat to medium-low, stirring occasionally, about 15 minutes. Add tomatoes and basil, and heat through. Serve with pasta, or alone as a side dish.


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