Tomato Juice 1qt
(made with last years tomatoes, celery, and onions grown here)
(made with last years pears, cantaloupe, or huckleberries grown here)
Sorghum Molasses 9oz
(pressed from our sorghum)
Egg Noodles 1lb
(made with our eggs)
Angel Food Cake 1/2 cake
(made with our eggs)
(fresh ground from our corn)
Tomato Juice 1qt
Calzones are like pizzas to go–easy and portable and can be filled with a variety of ingredients. This week’s recipes use ingredients from the winter share. Both are baked at 425 degrees. Serves about 4.
Maple-roasted sweet potatoes
1 large sweet potato, peeled and chopped into bite-size pieces
1/2 cup maple syrup
1/8 cup apple cider vinegar
1/4 cup water
3 tbs olive oil
salt to taste
cinnamon stick (optional)
Place all of the ingredients besides the sweet potatoes in a high-sided baking pan. Mix. Place sweet potatoes in pan and mix to coat. Cover and bake for ten minutes. Uncover, mix to coat and return to the oven. Mix liquid to coat sweet potatoes about every 10-15 minutes until liquid is thickened and coats sweet potatoes, and sweet potatoes are thoroughly cooked.
Kale-mushroom calzones 4 calzones
Whole wheat pizza dough, enough for one 12-inch pizza, divided into four equal parts. (see here. I used quick rising pizza yeast. The recipe doesn’t call for allowing the dough to rise, which makes this a quick and easy dish to prepare.)
1 bunch kale
3-4 portabella mushrooms
marinara or pizza sauce
shredded mozerella cheese
Preheat oven to 425 degrees. Saute chopped mushrooms and kale in olive oil over medium heat. Set aside.
Roll one portion of the dough int a thin circle on a floured surface. Brush with olive oil. Fill the middle of the circle with sauce, cheese, and veggies. Fold the dough over in a semi-circle to contain the filling. Press edges down with a fork. Brush top with olive oil. Place the four calzones on a baking sheet and bake for 15-20 minutes. Enjoy!
Members, we love recipes! Share your CSA recipes on our food blog by emailing the recipe and a photo to firstname.lastname@example.org.
Aloha Good People,
Happy New Year!! Here are updates for 2015:
- All produce is now Organic (2014 was pesticide free). This has been part of my goal since 2010 when the CSA became a collaboration of other farms on Fair Ridge besides mine. THANK YOU for making this happen!
- Eggs and honey prices are lower. No items have increased in price for 2015. In fact, all farmshare prices will drop $1 each when we reach 300 members this year (we had over 200 last year!) You are needed to refer new members!!!
- A new “mini” share is available. Full and half shares remain available.
- Delivery day is now Thursday until sometime in April when Summer Season schedules resume
- The website has been updated and for your convenience all operational CSA information is under the tab “CSA details” (take a few minutes now and review it to avoid problems)
- Members are expected to be able to view and make changes in their account, if you need help engaging your account a phone call can be scheduled to assist you.
- The 1.5% discount for electronic check payment has been removed. The 1.5% discount for paper check payment via the mail remains in effect.
- Order cut-off times have been adjusted and are now even more convenient for you than Green Bean Delivery’s cut-off times.
This week, members received turnip greens with baby turnips, and mustard greens. They can be cooked all together, and the braised turnips are very mild.
To prepare, saute garlic in olive oil or butter on medium. Then add chopped greens and halved or quartered turnips. Saute for five or so minutes. Then add about a quarter cup of your choice of white wine, chicken stock, or vegetable stock. Cover and let simmer until much of the liquid is absorbed. Enjoy!
Members, we love recipes. To share your recipe on the food blog, email it and a photo to email@example.com
Soup is the comfort food of choice on cold, rainy or snowy December days. This is a great vegetable soup that is open to endless variation based upon what you receive in your Fair Ridge Farms CSA box. This soup contains tomato juice, which came in the boxes this week, and was pressed during the summer.
6 or so cups of homemade vegetable stock, or chicken broth or stock
1 cup tomato juice
1/2 or 1 whole onion, diced
1-2 celery stalks, diced
2 or so carrots, diced
3 or so garlic cloves, diced
3 or so small potatoes, cut in one inch pieces
a handful of chopped greens, good choices are mustard, kale, or turnip greens
1/2 cup or so chopped red cabbage
olive oil or butter
any other veggies you have on hand. I included green beans that I had frozen over the summer.
optional ingredients: canned diced tomatoes (especially if you don’t have tomato juice), bacon (saute bacon at the beginning stage, then mix in onions, carrots, and celery and go from there), tortellini, beans, etc. There are endless varieties.
To begin, heat heavy-bottomed pot to medium. Saute onions, celery, carrots in olive oil or another fat for about ten minutes (This combination is known as mirepoix and is the basis for many soups, stews, and sauces). Add garlic, salt, and pepper. Saute for a couple of minutes, then add potatoes, cabbage, and other vegetables you want to include besides greens. Saute for a couple of minutes. Then add broth or stock, tomato juice, herbs if you would like, and simmer for 20 or so minutes, or until the potatoes are soft. Then add greens and cook for ten or so minutes. That’s it!
Members, we love recipes! If you would like to share a recipe on the food blog please email it along with a photo to megan@fairridgefarms. com
Mmmm Delicata Squash!
To prepare this quick and easy side dish, preheat oven to 375 degrees.
Cut one delicata squash in half and remove seeds. Slice squash in 1/4 inch or so pieces. Chop one small red onion lengthwise.
Toss squash and onions with a tablespoon or two of maple syrup and a tablespoon or so of olive oil. Add salt and pepper to taste and bake on a baking sheet for 20-30 minutes, turning halfway. Enjoy!
Members, we love recipes! To share your recipe on the food blog, email the recipe and a photo to megan@fairridgefarms. com