Roasted Delicata Squash and Kale Salad with Maple Vinaigrette

img_3511This is a salad, I suppose, in the sense that it is dressed with a vinaigrette and can be chilled for a few days before serving. That said, in this version both the squash and the kale are roasted. You could definitely try this recipe with raw kale or some other green. Serve at room temperature.

Roasted Delicata Squash and Kale Salad with Maple Vinaigrette

Slice one delicata squash into half moons (divide in half, remove seeds, and slice into 1/4-1/2 inch thick pieces.) Toss with olive oil, salt, and pepper on a baking sheet. Bake at 375 degrees for 20-30 minutes, turning once, until squash is soft and very lightly browned.

Meanwhile stem one bunch of kale and tear leaves into pieces. Toss with a little olive oil, salt, and pepper in a bowl, and massage kale with your fingers for a couple of minutes. Place on a baking sheet and roast for about 10 minutes along with the squash.

While kale is roasting, combine 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon dijon mustard, and 1/4 cup olive oil.

Place kale and squash in a large bowl, and add 1/4 cup dried cranberries, a handful of roasted nuts like slivered almonds, pecans or walnuts, and some goat cheese. Toss with about half of the dressing. Enjoy!

Fullshare 10/11/16


Fullshare                            Half              Mini
Lettuce 2                                 1                      1
Butterkin Pumpkin               1                      1
Sweet Potatoes 5                    3                     1
Zuchini   5                                3                     1|
Turnips                                    1                     1
Green Beans 2                         1
Broccoli  1                                  1
Spaghetti Squash

Custom Share 10/6/16


Custom Share (custom picked/packed as selected by the customer from our variety of local farm foods)
Macintosh, Golden Delicious, Red Delicious Apples, Yellow Candy Onion, Zucchini

FULLSHARE                               HALF               MINI
Tomatoes  3                                         2                               1
Lettuce     2                                          1                                1
Potatoes   x5                                          x3                          x2
Green Beans  3                                     2                                 1
Butternut       1                                      1                                 1
Radish           1                                       1                                 1
Delicata         2                                       1
Spaghetti     1
Chard           1

Custom Share 9/29/16


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
Green Beans

Minishare 9/15/16


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

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


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


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


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


Halfshare 9/1/16


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


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


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


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


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.


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