Custom Share 9/29/16

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Custom Share  (custom picked/packed as selected by the customer from our variety of local farm foods)
Swiss Chard, Honey Crisp Apples, Tomatoes, Baby Potatoes, Red Leaf Lettuce

 

Fullshare                              Half                         Mini

Tomatoes 4                                   3                                  1
Lettuce      2                                   1                                  1
Radish       2                                   1                                   1
Spaghetti Squash  2                     2                                   1
Sweet Potatoe   4                           2                                 1
Bell Peppers    3                             2

 

CSA SHARES 9/21/16

FULL                           HALF                    MINI
Eggplant   Lrg                   1 med                     1 sml
Tomatoes  4Lrg                6med                      1-2lrg
Delicata  3                           3                             2
Green Pepper  1                 1                               1
Chard         1                        1                                1
Cilantro      1                       1                                 1
Potatoes    3+                        2+                               1+
Zucchini    4                          3
Kale
Green Beans

Minishare 9/15/16

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Fullshare                      Half                      Mini

Lettuce X2                        X1                              X1/2
Cherry Tomatoes             X1                               X1
Spaghetti Squash             X1                               X1
Banana Pepper   X5         X3                             X2
Sweet Corn       X12          X6                             X4
Mustard        X1                X1/2
Okra               X1                X1
Purple Hull Peas
Kale

Zucchini Pancakes

Late summer is high zucchini season, as  CSA members may have noticed. The smaller zucchini that we place in the CSA boxes are more flavorful than larger zucchini, and perfect for this zucchini pancake recipe. The recipe calls for shredded zucchini. You can shred zucchini and freeze it as-is for use at a later date.  These pancakes include a little pumpkin spice seasoning, perfect for the coming fall days. Serve with Fair Ridge Farms maple syrup and sliced apples. These pancakes are a great way to get a serving of vegetables into your family’s breakfast. fullsizerenderdd

Zucchini Pancakes, serves about 4

Ingredients

1 1/4 cup flour (I used white whole wheat flour or a mixture of white and whole wheat flower might work best)

2 tsp baking powder

1 tsp pumpkin pie spice blend

1/4 tsp salt

2 eggs

1 cup plus 2 tbs milk

2 tbs melted butter

2 tbs sugar

1 tsp vanilla

2 cups shredded zucchini

Directions

Mix together dry ingredients and then stir in wet ingredients through vanilla. Then, stir in zucchini. Heat skillet or griddle to medium heat, and melt some butter or oil on the hot surface. Turn out 1/4 cup of batter for each pancake . Cook on one side until bubbly, then flip and cook for 1-2 minutes more. Enjoy!

 

 

 

Fullshare 9/8/16

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Fullshare                          Halfshare          Minishare
Tomatoes 3                                   2                                1
Lettuce     2

Eggplant  1                                      1                                1
Chard        1                                     1                                 1
Bell Peppers  4                              2                                   1
Onion         2                                   1                                  1
Ground Cherries                           1/2
Zucchini       4                                 2
Hot Pepper Mix                                1/2
Cherry/Grape Tomatoes

Corn

Halfshare 9/1/16

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Fullshare                                 Halfshare              Minishare
Spaghetti Squash  lrg                    med                         sml
Okra  qt                                                qt                            pt
cherry tomatoes  pt                           pt                            pt
Scarlet Kale         1                               1                                1
Sweet Banana Pepper   4                    3                               2
Sweet Corn      12                                   4                               3
zucchini         1                                         2                                3
Red Potatoes       1                                   1
Purple dry peas   1                                    1
tomatoes              3
Zipper Cree dry peas

 

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

ingredients:

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

directions:

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

Ingredients:

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

Directions:

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.

Enjoy!

Members, we love recipes! Please share your recipe and image with megan@fairridgefarms.com

Minishare 8/25/16

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Fullshare                              Halfshare          Minishare
Tomatoes 5                                    3                                1
Corn         12                                    5                                3
Eggplant   1                                     1                                  1
Ground Cherries 1qt                     1qt                                1qt
Beets            1                                   1                                   1
Bell Peppers  4                                2
Zucchini          4                              3
Green Beans   1                               1
Kale
Okra
Sweet Onion

Okra!

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 www.myheartbeets.com.

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

Instructions

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 megan@fairridgefarms.com to be featured on the food blog.

 

 

Halfshare 8/18/16

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FULL                                     HALF               MINI
Shell Peas  (Purple Hull or Zipper Hull)   X2/3         X1/2
Zuchini or Cukes  4                          2                    1
Yellow Squash     4                           2                     1
Cherry Tomatoes    1                        1                      1
Red Potatoes         1                         2/3                    1/2
Sweet Corn               12                          5                   3
Sweet Onion           1                            1
Okra
Tomatoes
Bell Peppers  4

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