Halfshare 8/3/17

HALFSHARE
peaches 6
sugarcube cantaloupe 2
bi-color sweet corn
red tomatoes
basil
eggplant
green kale
jalapeno

FULLSHARE
peaches 8
sugarcubes 2
watermelon mini jubilee
cabbage
dozen sweet corn
tomatoes yellow and red 8-13
kale larger bunch
callaloo
chard
basil larger bag
eggplant 2-4
cucumbers 3-4
yellow squash 4-6

HALFSHARE 7/27/17


Peaches (John Boy)
Blackberries
Watermelon (Yellow Doll)
Cantaloupe (Sugarcube)
Callaloo
Red Tomatoes
Green Kale
Black Eggplant
Red Onion
Jalapeno Pepper
Red Beets w/tops

Jamaican style Callaloo

Jamaican Style Callaloo

 
Callaloo is a popular West Indian green that is actually a variety of Amaranth.  What is really great is that it can also easily be grown here, in southern Ohio. It likes hot summer temperatures, so it is available all summer long. Just this summer we’ve started growing it at Fair Ridge Farm. Callaloo is nutritious as well, high in both iron and calcium. 
 
The below recipe is adapted from Immaculate Bites, a popular Afro-Caribbean food blog. The recipe for Jamaican Style Callaloo is easy, quick, and very delicious. Even those who say they don’t like greens will love this flavorful dish. 
 
Ingredients:
 
1 bunch callao0 (chopped and soaked in water for 5-10 minutes)
2-3 strips of bacon, chopped
1 small onion, chopped
2-3 cloves of garlic, chopped
1/2 jalapeno pepper, chopped (or more for your taste!)
dash thyme
dash smoked paprika
1 tomato, chopped
salt
 
Directions:
 
Saute bacon over medium-high heat in a large saucepan until crispy. Add onion, garlic, jalepeno, and thyme and saute until onion is slightly translucent. Add tomato and paprika and saute for 2-3 more minutes. Then add the callaloo. I had to add it in batches to not overload the pan. Add it bit by bit, stirring, until the callaloo wilts, and then add more. Add a little water if it is needed. Otherwise cover and simmer for 2-3 minutes, and then continue to cook uncovered for 5-6 more minutes, until liquid is mostly absorbed and callaloo is completely wilted.  Enjoy!
 
 
 
 
 
 
 

Halfshare 7/13/17

HALFSHARE
Cantaloupe
Blackberries (2 pints)
Peaches
Red Tomatoes
Green Tomatoes
Cherry Tomato Mix
Scarlet Kale
Picklers
Cucumbers
Zucchini
Yellow Squash

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 epicurious.com
 
Ingredients:
 
1 lb. ground beef
salt
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. 
 
Enjoy!
 
 

Halfshare 7/6/17

HALFSHARE
Sweet Corn
Carrots
Peaches
Cherry/Grape Tomato Mix
Green Tomatoes
Red Tomatoes
Green Kale
Red Cabbage
Green Bell Pepper
Jalapeno
White Candy Onion
Cucumber
Zucchini

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!
 
Ingredients:
 
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. 
 

Fullshare 6/29/17

Cantaloupes
Heirloom Tomatoes
Red Tomatoes
Yellow Tomatoes
Half-Runner Beans
Picklers
Callaloo
Scarlet Kale
Green Kale
Golden Zucchini
Green Zucchini
Red Beets
White Candy Onions
Purple Green Onions
Cabbage

*Minishare 6/22/17

Blueberries
Red Beets w/tops
Snap Peas
Red Cabbage
Broccoli
Cucumbers
Golden Squash

Fullshare 6/22/17

Blueberrries
Picklers
Golden Zucchini
Green Zucchini
Yellow Squash
Green Beans
Red Beets w/tops
Green and Red Lettuces
Red, Yellow, and Heirloom Tomatoes
Cabbage
Kale
White Onions
Snap Peas

 Page 2 of 38 « 1  2  3  4  5 » ...  Last »