HALFSHARE July 1st, 2015

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Fullshare                          
Tomatos X3                                 X2                                     X1
Cantaloupe X1                             X1                                     X1
Picklers X3                                   X2                                    X2
Kale  X1                                         X1                                     X1/2
Celery X1                                      X1                                      X1
Onions X1                                     X1
Zuchini green&yellow X4         X2
Yellow Squash X4                       X2
Bunch Onions X1                         X1
Swiss Chard Bunch
Potatoes @3lb

Your box may vary slightly

FIELD DAY July 4th

Field Day is July 4th 2015, starting at noon!
We hope you come!!
Field day is a private event for CSA members and their guests.
Please RSVP with how many people you are bringing, by emailing farmfresh@fairridgefarms.com before friday so we can adequately prepare snacks as well as wagons for the wagon ride.
Please no photos without asking.

NOON-2PM Visit Omar’s farm.  This year Omar is growing spring/summer greens, tomatoes, and more.  Guests will also take a horse drawn wagon ride, visit with farm animals, and enjoy a snack.  Adam and Mark will be at Omar’s for at least an hour, answering questions and asking for your input on the CSA.

2PM-4PM Visit Adam’s, Mark’s or Eli’s farms (optional)
Mark started co-ordinating the produce shares spring 2014.  Tell Mark what you want to see in the produce shares, as well as see what he grows for the CSA.
Eli is the largest egg producer, he also raises chicken, beef, and pork.  Eli started harvesting maple syrup for the CSA fall 2010.  Tell Eli what animal products you are interested in, as well as see what he raises for the CSA.
Adam is the founder of Fair Ridge Farms.  He started the CSA in February 2010.  Tell Adam everything you have to share about the CSA, as well see where the CSA started and where mushrooms, herbs, and more are still grown for the CSA.

Omar: 1524 Redkey Rd, Winchester 45697 (B on map)
Mark: 1025 Richardson Rd, Seaman 45679 (C on map)
Adam: 7066 Fair Ridge Rd, Hillsboro 45133 (D on map)
Eli: 2437 Cedar Chapel Rd, Hillsboro 45133 (E on map)

Use the map below for reference, it is orientated to visitors traveling via the Appalachian Hiway (Rt 32)
The shortest way from Cincy to Omar’s is to exit 32 in Sardinia.  If returning from Eli’s, it is about the same distance to return to Cincy via 32 accessed in Peebles.
gps gives longer, more difficult directions
if lost try calling 9374036765

Summer Squash Pizza Crust & Salad

This week we have recipes and ideas from two of our CSA members, Allie and Diane. Thank you, ladies!

Allie says:

We just made a pizza with the crust made of summer squash and zucchini- it was delicious.

summer squash pizza crust with toppings added, before final baking.

summer squash pizza crust with toppings added, before final baking.

Ingredients:
3 cups of shredded then blended zucchini and squash, squeeze as much water out as possible (I used a food processor to first shred then blend the zucchini  and squash)
3/4 cups flour
3/4 cup of cornmeal
Garlic Powder (I go on the heavy side because I like garlic)
1-2 tbsp salt
2 egg whites

1/2 cup mozzarella cheese
1/2 Parmesan cheese


Mix all the ingredients together. (Including the cheese. I ended up having to add a little more cornmeal)
Grease and cornmeal a jelly roll pan.
Press the “dough” onto the pan – err on the thin side.
Bake at 350 degrees for 25 minutes, flip the crust half way through.
Then coat the crust with olive oil, and broil until golden brown, about 3 minutes.

Pull from oven, top with your favorite toppings – we did thick slices of mozzarella, homemade sauce, banana peppers and basil from our garden, pepperoni, tomatoes, onions.

Return the pizza to oven set at 425, cook for another 15 minutes.

Allow pizza to cool before serving.

We didn’t get a final picture of our meal because we were too excited to eat it, but it was delicious. The crust was a little soft in the middle but very crispy on the edges.
CSA member Diane sent us the following idea for lettuce (this week’s head of lettuce will be the last until the fall). Enjoy!

Lettuce with bacon dressing

Lettuce with bacon dressing

This is from Diane:

I’ve been hearing coworkers say, “What do I do with all this lettuce?”
This is an old family favorite. We always called it wilted lettuce. While descriptive, perhaps not the best name!

A head (or two) of leaf lettuce. Brown several slices of bacon (I cut it into pieces first). Remove the bacon and drain on paper towel. Stir sugar into the dripping in the pan and then add cider vinegar. Amounts will vary. I’d start with a few tablespoons of each.

Salt and pepper the lettuce. Pour the hot dressing over it. Mix to coat and sprinkle the bacon bits over the top.

Members, do you have ideas to share? If so email your recipes and photos to megan@fairridgefarms.com.

Fullshare, June 24th 2015

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FULLSHARE                      HALFSHARE           MINISHARE
Lettuce X3                                          X1                                    X1
Green Onions X1                               X1                                    X1
Cherry Tomato Mix pt                     pt                                      pt
Cilantro X1                                         X1                                     X1/2
Zuchini X4                                         X3                                     X1
Yellow Squash X3                             X2                                     X1
Green Beans   1.5lbs                         1.5lbs
Turnips   large bunch                       X1/2
Cucumber X3                                     X2
Red Cabbage X1
BLUEBERRIES pt

Boxes may vary slightly

Pizza!

Pizza!Why not make homemade pizza with this week’s veggies? Top a pizza with marinara sauce, cheeses of your choice (we used mozzarella, Parmesan, and cheddar) and veggies, such as thinly-sliced yellow squash, tomatoes, spinach, and green onions.

 

Members, we love recipe ideas! To share your ideas, send your recipe and photo to megan@fairridgefarms.com.

MINISHARE June 16th 2015

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FULLSHARE                 HALFSHARE      MINISHARE
TOMATO X3                                   X2                             X1
SPINACH  X1                                  X2/3                         X1/3
ZUCHINI greenoryellow X4        X3                             X1
KALE X1                                           X2/3                         X1/3
ONION babycandybunch X1        X1                             X1/2
SQUASH yellow X3                        X2                             X1
LETTUCE X3                                   X2
BEETS goldenorredbunch X1       X1
CUCUMBERS X3                            X2
CABBAGE X1
BEANS green X 1&3/4lb
STRAWBERRIES X1QT

Your box may vary slightly

Spinach Broccoli Pastries

These delicious pastries are a bit of a hybrid: one part quiche, one part spanakopita, and one part savory muffin. What they are, though, is delicious and easy to make, though the phyllo dough can be a little temperamental. Baking these in muffin tins is more forgiving than making traditional spanakopita, though, as you can pretty much do anything with the phyllo dough and these will still turn out well. These pastries are great for any meal of the day and keep well.

Also, if you don’t have phyllo dough, the filling would make an excellent pie filling or quiche, or try baking it on its own as a frittata.

Spinach Broccoli Pastries

Spinach Broccoli Pastry

Spinach Broccoli Pastry

butter

olive oil

1/2 an onion, chopped

1 head broccoli, chopped, including stems

2 bunches spinach, chopped

fresh oregano to taste

4 eggs

1/4-1/2 cup feta cheese

1/2 package of phyllo dough, thawed if frozen.

Preheat oven to 350 degrees; grease two muffin tins (makes 12 total).

Saute onion and broccoli in butter and olive oil over medium heat, season to taste with salt and pepper while cooking. Once broccoli and onion are soft, add chopped spinach and saute until wilted. Add oregano and cook briefly.

In the meantime, whisk together the eggs and feta. Add sauteed vegetables.

Unroll phyllo dough and lay out, covering with a slightly damp towel. Put about 1/4 of a cup of olive oil in a small dish. Brush a layer of the dough with olive oil, then tear in half, fold it, and place in the muffin tin. Repeat 1-2 more times until the muffin tin is lined with phyllo dough. Spoon filling into tin. You can turn the edges of the dough over so that it covers, or partially covers the filling.

Repeat until finished. This is an ad-hoc process! Experiment. There really is no right way to do this, other than you want the muffin tin to be completely lined with phyllo dough, and you want olive oil between every 2-3 layers of phyllo dough.

Bake for 25-30 minutes, or until the eggs are set and the phyllo is crispy and golden.

Questions? Comments? Recipes to share? Email megan@fairridgefarms.com.

 

 

Fullshare, June 10th 2015

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FULLSHARE                                   HALFSHARE                           MINISHARE
Lettuce X3 varieties                                       X1                                                    X1
Tomatoes X3                                                   X2                                                    X1
Strawberries 1QT                                           1QT                                                  1PT
Spinach X1                                                       X1                                                    X1
Green Onions                                                  X1                                                    X1
Green or Yellow Zuchini X3                         X2
Yellow Squash X2                                           X2
Red or Golden Beets X2                               X2
Cucumber X3                                                 X2
Broccoli X2                                                     X1
Radish
Snow Peas 1/2peck

Your box may vary slightly

Healthy Summer Pita Sandwiches

Summer Pita Sandwiches

Summer Pita Sandwiches

Try these ideas or make your own take on summer sandwiches that feature veggies as the centerpiece. These sandwiches were made using pita bread, but you can substitute sandwich bread, bagels, or wraps. Enjoy!

Cucumber Pita Sandwich

Sprinkle salt and pepper on thinly sliced cucumbers and tomatoes. Briefly toast pita bread. Coat one side with cream cheese and the other side with mayonnaise. Fill pita with cucumbers (as many as you can fit!), tomatoes, and lettuce.

Veggie Hummus Pita Sandwich

Sprinkle salt and pepper on thinly-sliced cucumbers, tomatoes, and any other veggie you like (onions, summer squash, etc). Briefly toast pita bread. Coat the inside of the pita bread with hummus. Fill with veggies and a slice of cheese (optional).

Enjoy!

How are you using the summer harvest? Send us your ideas and photos to megan@fairridgefarms.com.

Pasta Carbonara

Pasta Carbonara made with Fair Ridge Farms Eggs

Pasta Carbonara made with Fair Ridge Farms Eggs

This recipe focuses on eggs–and many of our members are weekly recipients of farm-fresh, pasture-raised eggs. This is an easy recipe that requires little in the way of ingredients or time but is delicious. This delicious pasta dish has a sauce composed of eggs, a bit of Parmesan cheese, bacon or pancetta, onions and/or garlic, and that is about it!

Serve pasta carbonara alongside a salad of fresh greens.

Pasta Carbonara, serves 4

8 oz. spaghetti

4-5 slices of good quality bacon or pancetta

two eggs

1/3 cup Parmesan cheese

1/4 cup white wine (optional)

onions and garlic (optional)

Saute bacon in a large pan; remove bacon from pan, leaving about 3 tbs bacon grease in the pan (all of these measurements are approximate! Use your own judgement. It is pretty hard to mess up this recipe).

Boil pasta and reserve 1/3 cup of the hot cooking water.  Combine eggs and Parmesan cheese in a small dish.

If using, slice garlic and onions and saute in pan with bacon grease and then add white wine about halfway through the cooking time. Saute until onions are translucent.

Reduce heat to low. Add pasta to the pan containing the onions. Add cooking water. Then add egg mixture. Let it heat, stirring, for about a minute or two, until the egg mixture is warm and the cheese is melted. Remove from heat, and top with bacon if you choose.

Variations: add sauteed vegetables (such as this week’s snow peas, cabbage and squash

) to the finished product. Saute vegetables ahead of time in some olive oil, and then add to your pasta once it is finished cooking.

Vegetarian option: substitute olive oil for bacon grease and omit bacon.

Members, we love recipes! To have your recipe featured on the food blog, email a photo and a recipe to megan@fairridgefarms.com.

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