April 9th, 2015 Wintershare

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Maple Sugar (contains maple only)
Spring Onions
Kale/Chard/Chickweed Mix
Spelt Flour (our grain, fresh ground)
Alfalfa Sprouts
Potato Chips (our potatoes, cooked in peanut oil)

Enjoying the Winter Share

Throughout the colder months, we offer other homemade and farm-grown products that aren’t necessarily fresh produce. Luckily, this month’s box contains fresh kale, just a taste of all of the delicious greens to come. Other products in the box include maple syrup, granola, and jam, along with those delicious pretzels.

oatmeal

oatmeal with Fair Ridge Farms’ maple syrup, granola, and jam

Here are a few ideas about how to incorporate this week’s products into your daily meals:

–Because we are still feeling the chilly winds of March, serve up a nice warm bowl of oatmeal or hot cereal for breakfast. Top with maple syrup, granola, and/or homemade jam. Or, try this recipe for homemade brown rice porridge and jam.

–For a nice afternoon snack, toast your pretzel and enjoy with a bit of good mustard.

–Enjoy a bloody mary featuring this week’s tomato juice and garlic.

–Saute kale and garlic in olive oil and serve with a grain like quinoa or brown rice, alongside a healthy protein for dinner.

 

March 26th 2015 Wintershare

IMG_2134[1]PRETZELS:
one wheat and one white, warm in toaster oven for best results
(no animal products) (made with local maple syrup)

GREENS: kale or mustard

GRANOLA 1/2lb (made with local raw honey)

GARLIC

Tomato JUICE 1qt (from our tomatoes, celery, onion)

JAM 1pt: strawberry, cantaloupe, huckleberry, or pear
(from our fruit)(all jams have 1/3 less sugar than normal)

MAPLE SYRUP 9oz

Your box could vary slightly

Sorghum Molasses Granola

The latest CSA box contains sorghum molasses, a syrup derived from the sorghum plant, not to be confused with sugar cane molasses. Sorghum is a grass that looks somewhat like a corn plant. The sorghum molasses, sometimes called sorghum syrup, is an unrefined, local sweetener, more sustainable and healthful than processed sugar. Here is some information about sorghum from our 2012 food blog:

Sorghum in the fields

Sorghum in the fields

Sweet sorghum is any of the many varieties of the sorghum plant (grass) which has a high sugar content and came originally from Africa. The method of production of molasses is very similar to sugar cane. The stems are stripped of leaves and the canes are crushed to extract the juice. This is filtered and boiled down into the syrup.  It is about as sweet as ordinary sugar and is always in a liquid state that has a viscosity similar to honey. It can be used as a sweetener on its own or as an ingredient in cooking.

Sorghum Syrup a natural unprocessed product. Unlike refined sugar no chemicals are used in its manufacture. It has a unique taste and is very useful in cooking. It is a source of certain minerals including calcium, magnesium, manganese, potassium and zinc. It also contains B vitamins. In fact, before multivitamins, doctors sometimes prescribed sorghum for its iron, potassium, and calcium content.

There is no consistent data on how long you can keep Sorghum Molasses for, but unopened molasses stored  in a cool, dark place  are good for up to one year. Once opened, it can be stored for another twelve months in a very cool location if you are careful to wipe the lip of the bottle clean and securely seal it after each use.

Sorghum syrup can be used in place of sugar, honey, or maple syrup in most recipes. The granola recipe used below relies on sorghum molasses syrup and orange juice for sweetness. It is a great breakfast or snack.  You can substitute ingredients as you like, using whatever fruit juice that you have on hand, and whatever nuts and dried fruits that you have on hand. Makes about 6 cups.

Orange Sorghum Granola

Orange Sorghum Granola

Orange Sorghum Granola

9 oz. sorghum molasses/syrup (a little over a cup)

1/2 cup orange juice (preferably fresh-squeezed)

3-4 tablespoons olive oil

4 cups oats

1/4 cup toasted wheat germ (optional. You could also use flax seed meal or hemp seed meal)

1/2 cup to 1 cup unsalted, raw nuts like pecans, almonds, peanuts, walnuts, or sunflower seeds.

cinnamon and nutmeg to taste

1 cup dried fruit

Preheat oven to 35o degrees. Lightly grease a baking sheet and set aside.

Stir together sorghum molasses, juice, and olive oil. You may have to heat the mixture to lower the sorghum’s viscosity.

Stir together oats, wheat germ, nuts, and spices. Pour sorghum mixture over oats and mix to coat. Spread over a baking sheet and bake until golden brown, about 30-35 minutes, turning every ten minutes or so. Remove from heat and set aside until completely cooled, about 20 minutes. Transfer to a bowl and add dried fruit. Mix well and enjoy!

Members, we love recipes! Send your recipe and photo to megan@fairridgefarms.com to share on the food blog.

 

February Farmblog

Hello Good People,
IMG_2127[1]
The temperatures will rise above freezing and the snow will melt this week!!  We hope 8)

Meanwhile preparations for summer season are well underway. We should start summer season late April/early May, with strawberries coming in late May and tomatos in June.

NOW IS THE TIME TO SIGN NEW MEMBERS UP!

IMG_2122[1]  When you refer a new member have them enter your name during sign-up as their referrer and you will receive a $20 referral bonus for each member you refer whom joins!!  When membership reaches 300 members per week we will drop all Farmshare prices $1 each!!!!
We are excited and grateful to grow again this year for the CSA!  In addition to our regular fruits such as strawberries, blueberries, huckleberries, cantaloupe, and watermelon we are also growing ground cherries this year. And should also have a few pears and apples in the boxes again this year.  As always there will plenty of fIMG_2125[1]resh vegetables!!

THANK YOU FOR BEING THE LOCAL FOODSYSTEM!!!
It wouldn’t work without you!!
in gratitude
Adam

Here are some February photos of spinach and onion seedlings as well as tomato transplants started in January for the CSA.

 

 

February 26th

IMG_2128[1] Tomato Juice 1qt
(made with last years tomatoes, celery, and onions grown here)
Jam 1pt
(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)
Corn-Meal 1lb
(fresh ground from our corn)

Kale mushroom calzone with maple-roasted sweet potatoes

calzone-and-sweet-potato-e1424118512373Calzones 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

Ingredients:

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

Ingredients:

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

olive oil

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 megan@fairridgefarms.com.

January 15th, Wintershare

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Kale (some with chard)
Thyme
Sweet Potato
Onions (sweet or hot)
Tomato Juice
Amish Jam (strawberry, cantaloupe, pear, huckleberry, or strawberry-rhubarb)
Maple Syrup
Apple-Cider Vinegar (good on everything!)

You’re box could vary slightly from what’s pictured.

2015 CSA Season Updates

fairridge_zps135a7bc4

Aloha Good People,
Happy New Year!!  Here are updates for 2015:

  1. 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!
  2. 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!!!
  3. A new “mini” share is available. Full and half shares remain available.
  4. Delivery day is now Thursday until sometime in April when Summer Season schedules resume
  5. 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)
  6. 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.
  7. The 1.5% discount for electronic check payment has been removed.  The discount for paper check payment via the mail remains in effect and is increased to 2%
  8. Order cut-off times have been adjusted and are now even more convenient for you than Green Bean Delivery’s cut-off times.
mahalo
Adam

Braised Greens & Baby Turnips

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 megan@fairridgefarms.com

Baby Turnips

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