Fullshare 10/28



Cilantro (pf)
Mustard (pf)
Red Romaine (pf)
Green Romaine (pf)
Butternut Squash (pf)
Kennebec Potatoes (O)
Delicata Squash (pf)
Fennel (pf)
Easter Egg Radish (O)
Broccoli (pf)
Green Onions (O)
Sweet Potatoes (O)
Red Sweet Marconi Peppers (pf)
Golden Bell Peppers (pf)
Celery (pf)

Halfshare contains less variety and quantity.
O=organic (not USDA certified)
pf=pesticide free

IMG_20141027_121043This can serve as a vegetarian main dish or side dish. It is easy to put together and is wonderful the next day.

Roasted Fennel, Peppers, and Delicata Squash with Wild Rice

Preheat oven to 400 degrees

Chop in small, similarly-sized pieces:

1-2 fennel bulbs

2 bell or Marconi peppers

1/2 delicata squash, seeded

1/2 onion

Toss with:

olive oil

fresh or dried herbs like rosemary and thyme

salt and pepper

Place on baking sheet and bake for 25-30 minutes, tossing occasionally. Roast until browned.

Meanwhile, prepare 1 cup wild rice (with two cups of water) or any other comparable grain.

While still warm, place the roasted vegetables, rice, and a few dashes of red wine vinegar in a bowl and stir.

Serve hot, warm, or cold. Top with Parmesan cheese.

Serves approximately 4 people.


Weekend brunch

Weekend brunch

Here is a recipe for a wonderful weekend brunch with Fair Ridge Farms’ CSA produce.  Serve sweet potato pancakes with homemade garden huckleberry jam and unsweetened Greek yogurt. Delicious!

Garden Huckleberry Jam

Making jam doesn’t necessarily mean canning jam. If you take out the canning part, making jam is quite easy. You can store the jam in the refrigerator for 1-2 months, or freeze if you would like to keep it around longer. This jam is a wonderful dark purple color.

2 cups huckleberries

1  2/3 cups sugar

1/4 cup water

1/3 package of pectin, or 2 tablespoons

optional: candy thermometer

Place berries in a large, heavy saucepan and mash. They are a little hard to mash. Then, add pectin and water and heat on high until boiling. Boil and stir for a minute or so. Add sugar, and then bring to a boil while continually stirring. Let the mixture come to a rolling boil and boil for a minute or until the temperature reaches  215 degrees. Remove from heat. Place in glass jars and cool. Refrigerate or freeze after completely cooled. Makes about 2 cups.

Sweet Potato Pancakes

I used a leftover baked sweet potato in these pancakes. You could also cube and boil the sweet potatoes, or even butternut squash.

1 cup whole wheat flour

1 tbs. baking powder

dash of salt

1 tbs. sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Mix dry ingredients in a large bowl, then add the following to the dry ingredients:

1 1/4 cup milk

1/4 cup melted butter or oil

1 egg (optional)

After mixing together, add

1 cup mashed sweet potato or butternut squash.

Mix well.

Melt butter in the pan and cook over medium heat.

Serve  topped with Greek yogurt and Garden Huckleberry Jam.

Serves 4.


Members, we love recipes! Please send recipe and photo to megan@fairridgefarms.com.


Garden Huckleberries

Garden Huckleberries

Garden Huckleberries

In this week’s box you found huckleberries, a fruit that is actually more related to tomatoes and eggplants than to blueberries and raspberries. There are a variety of wild blueberries that are called huckleberries that grow in more northerly climates, but those are different than the dark purple-black berries you received this week.

These fruits are also known as garden huckleberry, black nightshade, sunberry, and wonderberry. Garden huckleberry is part of the nightshade family, which includes the above mentioned tomato and eggplant, as well as potatoes, peppers, and tomatillos, and the deadly belladona, whose berries look similar to huckleberries but are not in this week’s box. Garden huckleberries are safe to eat, but it is ill-advised to eat unripe huckleberries, which are green in color. There is some discussion about whether you can eat ripe huckleberries raw or not, but our farmers advise that you only eat cooked garden huckleberries. As you may have found out, though these fruits look like blueberries, they taste nothing like them. The thick-skin fruits are full of seeds and juice that is the same dark purple as the skin. They are not sweet and taste slightly similar to a tomatillo. Garden huckleberries are eaten all over the world, as are their greens, yet this fruit isn’t usually found in the supermarket.

Garden huckleberries are commonly used to make pie filling, jams, and sauces. Here is the pie filling recipe that was also shared in this week’s box. This filling can also be served in cobblers, or with yogurt or ice cream.

Garden huckleberries in the garden

Garden huckleberries in the garden

Garden Huckleberry Pie Filling (2 pies)

5 c. water

1 1/2 c. sugar

2 c. huckleberries

Cook the above ingredients together until huckleberries are soft, approximately 30 minutes.

Then mix together:

3/4 c. cornstarch

1/2 teaspoon salt

1 c. water

Add to cooked huckleberries and cook until thick. Remove from heat and add 1/4 c. lemon juice.

Enjoy! And–if you do try this recipe or any other huckleberry recipes, please let us know how it turns out! You can comment on this post or email megan@fairridgefarms.com. I am going to try to make jam, and will share the results here.

For more information about this old fashioned fruit,  here is a great link to in-depth information about huckleberry’s history, usage, and habit.



Fullshare 10/21



Huckleberries (O)
Spinach (O)
Green Romaine (pf)
Red Romaine (pf)
Sweet Marconi Peppers (pf)
Golden Bell Peppers (pf)
Potatoes (O)
Fennel (pf)
Easter Egg Radish (O)
Cilantro (O)
Tomato (pf) last of year
Broccoli (pf)
Butternut Squash (pf)

Halfshare contains less variety and quantity.
O=organic (not USDA certified)
pf=pesticide free




Celery (pf)
Butternut Squash (pf)
Lacinato Kale (O)
Easter Egg Radish (O)
Green Head Lettuce (pf)
Red Head Lettuce (pf)
Spinach (O)
Golden Bell Peppers (pf)
Green Beans (O)
Sweet Marconi Peppers (pf)
Sweet Potatoes (O)
Tomatoes (pf)
Broccoli (pf)

Halfshare contains less variety and quantity.
O=organic (not USDA certified)
pf=pesticide free


Merry Autumn Good People,
We’ve passed Fall Equinox and it’s time for Winter preparations. As the current season winds down, we will be transitioning from the Summer CSA to the Winter CSA. The following changes will be made:

THANKSGIVING WEEK: All Cincinnati drop-points will become TUESDAY drop points and pick-up times will be changed (new pick-up times will be posted here on the farmblog later in October)
DROP POINTS CLOSING FOR WINTER thanksgiving week: MODO NKY, ALKERMES, HILLSBORO.  Members’ with funds remaining in their Farm account (after their participation in the CSA ends) will receive their remaining funds in check via USPS.

Fullshares will continue to be delivered until sometime around Thanksgiving. Then, fullshares will cease for winter season and we will only offer halfshares.  Now is a great time to sign up for the BAKESHARE. Now is a good time to place your farm account on hold if you do not plan to continue thru the winter.

Eggs, BAKESHARES, and add-ons will be delivered weekly throughout the winter.  Half-shares will not be delivered weekly, and the frequency of half-shares will vary. Most likely, half-shares will be delivered twice in December, once in January, once in February, and maybe twice in March. Winter shares may contain storage items (potatoes, sweet potatoes, winter squash, onions, etc), fresh greens (weather dependent), and value-added items such as maple syrup, sorghum syrup, fresh stone-ground cornmeal, jams, juices, and more.

fyi probabilities for 2015 are:
1) same day delivery, we will pick in the morning and deliver in the afternoon.
2) a new “mini” share, prolly $12 and organic, and less than half the size of a half-share.  This year’s pesticide-free half-share for $20 and pesticide-free full-share for $30 will probably remain the same tho with more variety in 2015.
3) We will no longer accept credit cards.  Online check payment will still be accepted, tho thru a different processor, namely Dwolla.  As always, you can mail a check via real mail.
4)  “Pay as you Go” will probably be replaced with “Pay by the month”.  #s 3&4 are being made to keep more of your food dollars and our business expenses in the Cincinnati area.


We would like to  hear from you about your CSA experience. Please answer the following survey questions so that we can better serve you and grow together.


  1. Please tell us 1-3 things that make you feel good about participating in the CSA.

  2. Please tell us 1-3 things that could be improved to better your CSA experience.


You can email your response to farmfresh@fairridgefarms.com. Or,  you  can real mail your response to Fair Ridge CSA 7066 Fair Ridge Rd., Hillsboro, Ohio 45133.
Thank you for a good season!  It just wouldn’t work without you and others like you, thank you for ensuring  us, your growers on Fair Ridge, a favorable market for the crops.  We grow to please you.

 in the dirt
Adam ps egg dozens and half-dozens increase twenty-five cents effective immediately pps this information is also in the “farmblog” on fairridgefarms.com


Pears (O)
Chard (O)
Sweet Potato (O)
Green Beans (pf)
Red Lettuce (pf)
Green Lettuce (pf)
Celery (pf)
Beets (O)
Broccoli (pf)
Boc Choi (pf)
Golden Bell Peppers (pf)
Kale (pf)
Tomatoes (pf)

Halfshare contains less variety and quantity.
O=organic (not USDA certified)
pf=pesticide free

more info on our farming methods click here


Sweet Potatoes

Sweet potatoes are one of the healthiest foods you can eat. One sweet potato provides an abundance of vitamin A, as well as a host of other vitamins and minerals. There are several ways to prepare sweet potatoes:

  • cube and roast along with onions, garlic, and other root vegetables. Toss with olive oil, fresh herbs, salt, and pepper, and roast at 375-400 degrees until browned.
  • rather than baking, sweet potatoes can be peeled, diced, and boiled until soft. Then, mash or whip the sweet potatoes. To make a nice side dish of mashed sweet potatoes, serve warm with plenty of butter, honey, and cinnamon.
  • The boiled & mashed sweet potatoes can be used as a filling in bread (see recipe below) or sweet potato pie.

Sweet Potato Bread

This delicious quick bread is great for breakfast, an afternoon snack, or even desert. It also freezes well. It is taken from Best Recipes from American Country Inns and Bed & Breakfasts, edited by Kitty and Lucian Maynard. This particular recipe comes from the Four Rooster Inn in Tabor City, North Carolina.

6 tablespoons melted butter

1 cup sugar

2 eggs

1 cup cooked and mashed sweet potatoes

sweet potato bread

Sweet Potato Bread

1/4 teaspoon cloves

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon cinnamon

2 teaspoons baking powder

2 cups flour (I used 1 1/2 cup white wheat flour and 1/2 cup wheat germ and it turned out well. Whole wheat flour would also work)

1/3-1/2 cup milk

1/2 cup chopped nuts (optional–I didn’t use them)

Preheat oven to 350 degrees. Butter an 8 by 8 inch loaf pan or some equivalent. Blend butter and sugar until creamy then add eggs and sweet potatoes. Mix well. In a separate bowl blend dry ingredients. Add dry ingredients to butter/sugar mixture alternately with milk. Add nuts. Pour into loaf pan and bake for 50 to 55 minutes. Makes 1 loaf

Or to make muffins: Bake in lined muffin tins at 400 degrees for 15-20 minutes.


Members, we love recipes! To  contribute to the food blog, please email your recipe and photo to megan@fairridgefarms.com.


Baked Pasta with Fresh Vegetables & Cheese

P1000300This is a very easy weeknight dinner and a great way to incorporate more vegetables into your family’s mealtime.The basic ingredients are cheese, pasta, vegetables, tomatoes for sauce, and olive oil. You can also add a protein of your choice.

I use sauce made from Fair Ridge Farms tomatoes. For the past couple of weeks when I get tomatoes, I roast them in the oven for 20-30 minutes at 375-400 degrees, then set them aside. Once they have cooled, I peel and seed the tomatoes, and then leave them in the refrigerator until I need to use them. This week, I have used them in homemade chili and also in tomato sauce for this pasta dish.

Sauce & veggies: saute onion, garlic, and peppers in olive oil over medium heat. As they are sauteing, add fresh or dried herbs like oregano, thyme, rosemary, and sage, along with salt and pepper. Then add other veggies from your box. I added green beans and kale. Saute for a couple of minutes. Then add chopped roasted tomatoes (peeled and seeded) along with tomato juices. Saute for five to ten minutes, covered.

Meanwhile, boil 16 oz of rigatoni, penne or some other short pasta. Drain.  Heat oven to 375.

Place a bit of sauce/veggies in the bottom of a 9 by 13 inch baking dish, then add pasta. Stir in the rest of the sauce and veggies. If you don’t have enough, add some jarred pasta sauce. Cover with shredded mozzarella (or better yet, fresh), Parmesan, and any other cheese you like. Cover pan with foil and bake for 25 minutes, then bake an additional 10 minutes or so uncovered to brown the cheese.

Meanwhile, while you are cooking the pasta dish, you can roast this week’s tomatoes and maybe a couple of sweet potatoes.

Serve with salad.


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