Halfshare 5/3/16


Halfshare                                Minishare
Spinach                                         x3/4
Green Onions                                x1
Radish x2                                       x1
Lettuce x2                                      x1
Pak Choi x2                                   x1
Kennebec Potatoes

Wintershare 4/20/16



Ramps (tops only, bulbs left in ground for future years)
Greens Mix (Chard, Kale, Arugula)
Green Garlic
Huckleberry Jam
Pear Jam or Butter



Greens Mix (kale, arugula, chard, chick weed) overwintered in our passive hoophouse, no carbon was used for heat)
Pear Butter (our pears)
Rhubarb Jam (our rhubarb)
Sweet Potato Bread (our sweet potatoes)
Sorghum Molasses (our sorghum)
Seed Sprouting Mix
(sorry we are not licensed to grow sprouts, and so we are giving you a kit to grow your own (no license needed to grow your own), and we will no longer put sprout seed in the boxes after this month)

Wintershare 3/24/16


Spaghetti Squash
Kennebec Potatoes
Butternut Squash (or another spaghetti)
Whole Wheat Bread (w/local sorghum)
Soft Pretzels (w/local maple syrup)
variety item  (dry beans, dried celery leaves, or apple butter)

Cooking with Sauerkraut

Raw sauerkraut is a nutritional powerhouse, full of probiotics that support healthy digestion and immunity.

There are many ways to enjoy sauerkraut, one of the best as part of a classic rueben sandwich with rye bread, provolone cheese, corned beef, and thousand island dressing. A good vegetarian option is to swap out the corned beef for tempeh. You can also enjoy sauerkraut as a condiment, served alongside most lunch and dinner dishes. But what else can we do with sauerkraut?

The following recipe calls for sauerkraut, but in this case it is cooked, which does negate some of the probiotic benefits of sauerkraut, but tastes delicious. This recipe serves about 6, and can be easily divided.sauer

Sauerkraut and Sausage Casserole

3 tsp butter, divided

1 tsp olive oil

1 tsp fennel or caraway seeds

1 apple, chopped

1 onion, chopped

1/3 cup chicken stock or dry white wine

10 oz to 1 lb kielbassa or bratwurst, cut into 1/2 inch slices

2 1/2 cups FRF sauerkraut (if you just have one jar, use one jar. I used a jar of raw sauerkraut and some of the canned sauerkraut from FRF.)

3 tbs FRF apple cider vinegar

1 tbs mustard

2 large baking potatoes, thinly sliced

salt and pepper

Preheat oven to 400 degrees. Heat 2 tbs butter in a large skillet over medium heat. Add onions and brown, about five minutes. Stir in fennel or caraway seeds. Add apple and stock or wine. Increase heat to medium-high  and cook, stirring, about five minutes or until most of the liquid has evaporated. Stir in sausage, sauerkraut, vinegar, mustard, and pepper. Transfer to a 9 by 13 baking dish.

Toss potato slices with 1 tbs melted butter, 1 tsp olive oil, and salt. Cover the sauerkraut mixture with tightly overlapping potato slices. Bake for fifty minutes to 1 hour.



Wintershare 3/10/16


WINTERSHARE   100% vegan
Spaghetti Squash
Green Garlic
Spicy Sauerkraut
Herb Buns (our local grown herbs)
Potato Chips (our local grown potatoes)

Wintershare 2/25/16


WINTERSHARE     100% vegan
Spinach 1/2 pound
Butternut Squash
Dried Apples
Dried Thyme
Tomato and Basil Bread (our tomato, basil, and oregano)
Maple Syrup Pretzels (our maple syrup) warm these up
Pickled Jalapeno Rings 1pt

Chicken Gumbo with Cornbread

gumboThis is a great winter dish that can really spice up cold evenings. It is a labor of love, but worth the effort. To prepare, first roast a chicken or prepare in some other way, and then save about 3 or so cups of shredded chicken to use in the gumbo. You can also include other protein, like andouille sausage or shrimp. This recipe can be made all year long–and I used frozen okra and roasted red peppers from last summer’s boxes. This recipe makes at least eight servings.

Chicken Gumbo

5 tbs canola or coconut oil, divided

1 lb thawed frozen okra, cut into 1/4 inch rounds

4 tsp apple cider vinegar

1/3 c all-purpose flour

1-2 cups chopped peppers (I used frozen roasted red peppers, thawed and chopped, or you can use fresh bell peppers or poblano peppers)

1 c chopped yellow onions

1 dried hot pepper (I dried hot peppers from last fall’s box)–finely chopped

1 c chopped scallions, divided

2 cloves garlic, minced

2 cups homemade chicken or vegetable stock, or water (optional: 1 cup Fair Ridge Farms tomato juice and 1 cup water or stock)

1 28-oz can diced tomatoes with their juice

2 bay leaves

1/2 tsp dried thyme

1 tbsp dried celery leaves

1 tsp Creole seasoning (optional)

1 tbs Worcestershire sauce

1/4 tsp salt

3 cups cooked, shredded chicken

optional: andouille sausage or peeled, deveined raw shrimp

Heat  1 tbs oil in a large skillet over medium heat. Add okra and cook, stirring often, until it turns dark brown–about 20 minutes. Add vinegar and cook, stirring often for 2-3 more minutes. Remove from heat and set aside.

Heat remaining 4 tbs oil in a large heavy pot over medium heat. Add flour and cook, stirring slowly and constantly, until the mixture smells toasty and is the color of peanut butter–about 5-10 minutes. Add peppers, onions, 1/2 cup scallions, celery, hot pepper,and garlic. Cook, stirring often, until vegetables are tender and lightly golden–about 10 minutes. Stir in okra, tomatoes, stock (or water/tomato juice option), bay leaves, thyme, dried celery leaves, Worcestershire, creole seasoning, chicken, and salt. Reduce heat to medium-low and simmer, covered, for about 45 minutes. If using, add cooked sausage or raw shrimp. Simmer, uncovered (or until shrimp is cooked through), for about eight minutes. Garnish with scallions.


1 cup Fair Ridge Farms cornmeal

1 cup all purpose flour

1 tbs sugar, honey, or molasses

2 tsp baking powder

1/2 tsp salt

1 cup milk (or unsweetened almond or some other nut milk)

1 egg, beaten

1/4 cup canola or coconut oil

Preheat oven to 400 degrees. Grease an 8 or 9 inch pan. Blend all dry ingredients, then add remaining ingredients and stir until just moist. Pour into greased pan and bake for 20-25 minutes.


Wintershare 2/11/16


WINTERSHARE   100% vegan
Multi-Grain Bread (our cornmeal and molasses) 1.5lb loaf
Potato Chips (our potatoes) 7oz
Sauerkraut (all our ingredients) 1pt
Alfalfa Sprouts 1pt
Kennebec Potatoes 2-3lbs
Butternut Squash medium
Corn Meal 1.5lbs

Winter Potato and Turnip Dal

Winter Dal with Potatoes and Turnips

Winter Dal with Potatoes and Turnips

This recipe is based on one I found in Eating Well magazine a couple of years ago. It has become a winter staple–it is easy and relatively quick. Dal refers to lentils, in this case red lentils. I have included turnips and potatoes from this week’s winter share.  Feel free to add/substitute ingredients. I have made this with and without coconut milk, and both turn out well. If you omit coconut milk, I recommend using vegetable or chicken broth in place of the water. You can also add other vegetables like winter squash, pumpkin, sweet potatoes, and cauliflower.

Winter Vegetable Dal

2 tbs coconut or canola oil

1 teaspoon cumin seeds

1 large bay leaf

1 medium onion, chopped

1 serrano chile, chopped [I used a chile that I dried from one of the fall boxes–I believe it was either a serrano or cayenne]

3 tbs finely chopped ginger

3 cloves garlic, chopped

4 1/2 cups water–or vegetable or chicken broth

1 1/2 cups red lentils

1 14 oz can coconut milk

1 tsp salt

1 tsp ground turmeric

3 potatoes–peeled and chopped into 1/2 inch chunks

1 large golden globe turnip–chopped into 1/2 inch chunks

1 tsp garam masala or curry powder

2 tbs red curry paste (optional–I just like Thai Kitchen curry pastes.)

Heat oil over medium high heat in a large pot. Add cumin seeds and cook for about 20 seconds. Add onion, chile, ginger, and garlic, and cook until the onions start to brown, about five minutes. Stir occasionally.

Add bay leaf, water, lentils, coconut milk, salt, and turmeric. Stir frequently to keep lentils from sticking, and bring to a boil. Add potatoes and turnips. Bring to a boil. Add curry powder and curry paste. Simmer uncovered, stirring occasionally, until the vegetables are tender–about 20-25 minutes.

This can be served on its own as a soup, accompanied by naan or flatbread. Or, as pictured here, serve over basmati or jasmine rice. You can also serve it with Siracha, as seen in the photo.

Members, we love recipes! Especially turnip recipes. How are you using your turnips? Do you have any great ideas to share? If so, email your recipe and a photo to megan@fairridgefarms.com.

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