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Halfshare 11/9/17

Giant Cauliflower
“Carnivale” Acorn Squash
Kennebec Potatoes
5 varieties of Apples
Scarlet Kale
Rainbow Chard
Spaghetti Squash
Cayenne Pepper
Jalapeno Peppers
Bell Peppers

HALFSHARE May 25th, 2017

Strawberries qt
Sugar Snap Peas (tender edible pod) 1/2lb
Cucumbers x2
Spring Onions
Red Leaf Lettuce
Green Leaf Lettuce
Green Curly Kale
Boc Choi


Enjoy healthy and affordable, all locally grown 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.  
Fullshares will start later in June.

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

CSA News August 12th, 2016

Our Weekly CSA update containing ordering information, new products, and news.
Weekly CSA Update
Place your CSA order for next wee by 11:59 pm Sunday, August 7 using the new webstore, or 8:00amMonday, August 8 using the old system.
CSA News
Using and Storing Fresh Produce
Here are some tips on when to use and how to store some of the veggies in this week’s full share.
This week’s box contained ground cherries, and some of you got yours in a brown bag and some of you got them in a plastic bag. To maintain freshness, remove your ground cherries from the plastic bag and store in a perforated plastic bag or a paper bag. Also, according to Organic Life, it is best to hull the ground cherries and store them in the refrigerator for 5-7 days. If you don’t use them within that time period, freeze them for later use. Here is a great recipe for Ground Cherry Upside Down Cake to try.
Sweet corn is best eaten right after it is picked, so it is a good idea to eat your sweet corn right away. Otherwise it gets starchy as  it sits in the refrigerator. If you can’t use the corn right away, you can slice off the kernels and freeze them for later use.
According to this article, to store freshcarrots without them getting limp, cut the greens off of the carrots. You can save the greens for later use in making pesto. Then, store the carrots in a covered container filled with water.
Cucumbers can be stored at room temperature. Keep them away from bananas, tomatoes, and melons. If you do store them in the refrigerator, store them in the bottom drawer and only for about three days or so.
Eggplant is best eaten within two or three days of being picked, and it, like cucumbers, likes being kept at room temperature away from bananas, tomatoes, and melons. However, it can be kept in the refrigerator for three days or so in the bottom drawer.
Tomatoes should be kept on the countertop so they don’t lose their flavor. Tomatoes continue to develop their flavor up to two to three days after picking.
Peppers and green beans can be stored in a plastic bag or reusable container in the refrigerator for about a week.  
Yellow squash and zucchini  should be stored in a perforated plastic bag or brown bag in the veggie crisper in the refrigerator.. Yellow squash and zucchini can be stored for about a week before use.
Berries should be stored in the refrigerator for up to 1-2 days, and then, freeze them for later use.
Okra can be stored in the refrigerator for up to 2-3 days in a plastic bag. After that, it should be blanched and frozen.

If you have any questions, feedback, or concerns, please emailadam@fairridgefarms.com or respond to this message.

This week’s full share. There are ground cherries in one brown bag and hot peppers in the other. Also not shown are a pint of blackberries.
You can see what is in the box on our website. We share what is in the mini, half, and full share each week.
Feel free to send us your photos or to post photos of your CSA shares online. Tag us on Instagram with #fairridgefarms or #fairridgefarmsCSA!
For Sale in the Fair Ridge Farms Webstore
With our custom shares, you can order individual items on their own (minimum order of $15) or in addition to a traditional CSA share.
New this week in the store: purple potatoes and lima beans

Items for sale include:

  • whole cut chickens–8 pieces
  • Swiss chard
  • okra
  • watermelons
  • sweet corn
  • beets
  • cantaloupe
  • basil
  • full size potatoes
  • heirloom tomatoes
  • jalapeño peppers
  • red, white, and yellow candy onions
  • dill
  • new potatoes
  • heirloom cherry tomatoes
  • green and golden zucchini
  • yellow squash
  • cucumbers
  • pickler cucumbers
  • green bell peppers
  • rhubarb
  • oregano
  • chard
  • white sage

You can also order:

  • Organic soups, salsas, and pasta sauces from the Organic Farm at Bear Creek
  • pastured eggs (half-dozen or dozen)
  • local raw honey
  • local maple syrup and sorghum molasses
  • preserves, and other great items.
Click here to order.
 If you have any questions about the automatic payment system, custom ordering system, or anything else, please email Adam atadam@fairridgefarms.com.

Fullshare 8/11/16


Fullshare                            Halfshare           Minishare
Dozen ears Sweet Corn            5                                 4
Purple “green” Beans               2/3                             1/3
Yellow Squash                             2                                 1
Okra                                                2/3                           1/3
Bell Peppers                                   1                                1
Sweet Onion                                   1
Ground Cherries                           2/3
Hot Banana Peppers                       1
Eggplant                                           1
Green Onions

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.

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.