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.


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

Minishare 8/25/16


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
Sweet Onion


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


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


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
Bell Peppers  4

CSA News August 12th, 2016

Our Weekly CSA update containing ordering information, new products, and news.
Weekly CSA Update
Place your CSA order for next wee by 11:59 pm Sunday, August 7 using the new webstore, or 8:00amMonday, August 8 using the old system.
CSA News
Using and Storing Fresh Produce
Here are some tips on when to use and how to store some of the veggies in this week’s full share.
This week’s box contained ground cherries, and some of you got yours in a brown bag and some of you got them in a plastic bag. To maintain freshness, remove your ground cherries from the plastic bag and store in a perforated plastic bag or a paper bag. Also, according to Organic Life, it is best to hull the ground cherries and store them in the refrigerator for 5-7 days. If you don’t use them within that time period, freeze them for later use. Here is a great recipe for Ground Cherry Upside Down Cake to try.
Sweet corn is best eaten right after it is picked, so it is a good idea to eat your sweet corn right away. Otherwise it gets starchy as  it sits in the refrigerator. If you can’t use the corn right away, you can slice off the kernels and freeze them for later use.
According to this article, to store freshcarrots without them getting limp, cut the greens off of the carrots. You can save the greens for later use in making pesto. Then, store the carrots in a covered container filled with water.
Cucumbers can be stored at room temperature. Keep them away from bananas, tomatoes, and melons. If you do store them in the refrigerator, store them in the bottom drawer and only for about three days or so.
Eggplant is best eaten within two or three days of being picked, and it, like cucumbers, likes being kept at room temperature away from bananas, tomatoes, and melons. However, it can be kept in the refrigerator for three days or so in the bottom drawer.
Tomatoes should be kept on the countertop so they don’t lose their flavor. Tomatoes continue to develop their flavor up to two to three days after picking.
Peppers and green beans can be stored in a plastic bag or reusable container in the refrigerator for about a week.  
Yellow squash and zucchini  should be stored in a perforated plastic bag or brown bag in the veggie crisper in the refrigerator.. Yellow squash and zucchini can be stored for about a week before use.
Berries should be stored in the refrigerator for up to 1-2 days, and then, freeze them for later use.
Okra can be stored in the refrigerator for up to 2-3 days in a plastic bag. After that, it should be blanched and frozen.

If you have any questions, feedback, or concerns, please emailadam@fairridgefarms.com or respond to this message.

This week’s full share. There are ground cherries in one brown bag and hot peppers in the other. Also not shown are a pint of blackberries.
You can see what is in the box on our website. We share what is in the mini, half, and full share each week.
Feel free to send us your photos or to post photos of your CSA shares online. Tag us on Instagram with #fairridgefarms or #fairridgefarmsCSA!
For Sale in the Fair Ridge Farms Webstore
With our custom shares, you can order individual items on their own (minimum order of $15) or in addition to a traditional CSA share.
New this week in the store: purple potatoes and lima beans

Items for sale include:

  • whole cut chickens–8 pieces
  • Swiss chard
  • okra
  • watermelons
  • sweet corn
  • beets
  • cantaloupe
  • basil
  • full size potatoes
  • heirloom tomatoes
  • jalapeño peppers
  • red, white, and yellow candy onions
  • dill
  • new potatoes
  • heirloom cherry tomatoes
  • green and golden zucchini
  • yellow squash
  • cucumbers
  • pickler cucumbers
  • green bell peppers
  • rhubarb
  • oregano
  • chard
  • white sage

You can also order:

  • Organic soups, salsas, and pasta sauces from the Organic Farm at Bear Creek
  • pastured eggs (half-dozen or dozen)
  • local raw honey
  • local maple syrup and sorghum molasses
  • preserves, and other great items.
Click here to order.
 If you have any questions about the automatic payment system, custom ordering system, or anything else, please email Adam atadam@fairridgefarms.com.
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