This is a great base recipe that takes advantage of in-season produce. I like to cook it in my Instant Pot just for ease but you could definitely do it…
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.…
This side dish can be eaten warm or at room temperature. It is very easy to make. Serves 4. Roasted Red Potatoes with Corn and Tomatoes Ingredients: 2 or so…
This week marked the first week we have sweet corn in the organic CSA shares. Enjoy these sweet corn recipes this week and throughout the summer using these recipes. Zucchini…
This week's recipe is a variation of the classic French composed salad, Salad Nicoise. The salad traditionally included seared tuna. This recipe calls for salmon, but tuna or shrimp could…
Though we are a week late for Cinco de Mayo, the best taco salads are from Fair Ridge Farms. We love local produce! The key to a good salad is…
Summer 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…
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…
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…
Enjoy late summer's tomato bounty with this easy appetizer. Ingredients: 3-4 large red tomatoes 2-3 cloves garlic, minced 1/4 cup kalamata olives, quartered 1 tsp. capers large handful of basil,…