Kale mushroom calzone with maple-roasted sweet potatoes

Kale mushroom calzone with maple-roasted sweet potatoes

Kale mushroom calzone with maple-roasted sweet potatoes

Calzones 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


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


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



Kale (some with chard)
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


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 1.5% discount for paper check payment via the mail remains in effect.
  8. Order cut-off times have been adjusted and are now even more convenient for you than Green Bean Delivery’s cut-off times.

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

December 9th, 2014


Mustard (O)
Turnip Greens (O)
Garlic (O)
Carrots (O)
Onions (O)
Potatoes (O)
Sweet Potatoes (pf)
Tomato Juice (pf) contains our tomatoes, celery, onions, and also seas salt

O=organic (not USDA certified)
pf=pesticide free

Rainy Day Vegetable Soup

Soup is the comfort food of choice on cold, rainy or snowy December days. This is a great vegetable soup that is open to endless variation based upon what you receive in your Fair Ridge Farms CSA box. This soup contains tomato juice, which came in the boxes this week, and was pressed during the summer.

Vegetable Soup (makes 4-5 servings)0000


6 or so cups of homemade vegetable stock, or chicken broth or stock

1 cup tomato juice

1/2 or 1 whole onion, diced

1-2 celery stalks, diced

2 or so carrots, diced

3 or so garlic cloves, diced

3 or so small potatoes, cut in one inch pieces

a handful of chopped greens, good choices are mustard, kale, or turnip greens

1/2 cup or so chopped red cabbage

olive oil or butter

any other veggies you have on hand. I included green beans that I had frozen over the summer.

optional ingredients: canned diced tomatoes (especially if you don’t have tomato juice), bacon (saute bacon at the beginning stage, then mix in onions, carrots, and celery and go from there), tortellini, beans, etc. There are endless varieties.

To begin, heat heavy-bottomed  pot to medium. Saute onions, celery, carrots in olive oil or another fat for about ten minutes (This combination is known as mirepoix and is the basis for many soups, stews, and sauces). Add garlic, salt, and pepper. Saute for a couple of minutes, then add potatoes, cabbage, and other vegetables you want to include besides greens. Saute for a couple of minutes. Then add broth or stock, tomato juice, herbs if you would like, and simmer for 20 or so minutes, or until the potatoes are soft. Then add greens and cook for ten or so minutes. That’s it!

Members, we love recipes! If you would like to share a recipe on the food blog please email it along with a photo to megan@fairridgefarms. com

Read the rest of this entry

Halfshare 12/2



Mustard (O)
Wasabi Arugula (O)
Garlic (O)
Kennebec Potatoes (pf)
Sweet Potatoes (pf)
Beets (O)
Sweet Onion (O)
Tomato Juice (pf) contains our: tomatoes and celery, and also sea salt

O=organic (not USDA certified)
pf=pesticide free

Maple-Roasted Delicata Squash

Mmmm Delicata Squash!

To prepare this quick and easy side dish, preheat oven to 375 degrees.

Cut one delicata squash in half and remove seeds. Slice squash in 1/4 inch or so pieces. Chop one small red onion lengthwise.

Toss squash and onions with a tablespoon or two of maple syrup and a tablespoon or so of olive oil. Add salt and pepper to taste and bake on a baking sheet for 20-30 minutes, turning halfway. Enjoy!

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


delicata squash 1111

Halfshare 11/25


Carrots (pf)
Sweet Potatoes (pf)
Boc Choi (pf)
Popping Corn (O)
Beets (O)
Garlic (O)
Napa Cabbage (pf)
Cherry Tomatoes (pf)
Butternut Squash (pf)

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



Schedule changes for Winter Season

Hello Good People,,

 We are switching to Winter Season after this week. If you do not want to participate in the Winter Season, cancel your subscription now (email me to do it).

   Winter Season schedule below:

 11/25 Tuesday members are still on Summer Season,

 11/25 THURSDAY MEMBERS PICK UP TODAY and moving forward (eggs only today for thursday members) pick-up times will be late today

 11/27  no deliveries For rest of 2014, everyone is on Tuesdays

 Fullshares end until Summer, I will switch fullshare members to halfshares


  12/2  complete delivery (halfshares, eggs, bakeshares, add-ons)

  12/9  complete delivery (halfshares, eggs, bakeshares, add-ons)

  12/16 delivery (eggs, bakeshares, add-ons)

  12/23 delivery (eggs, bakeshares, add-ons)

  12/30 delivery (eggs, bakeshares, add-ons)

2015 we switch to thursdays until Summer Season

   1\8 delivery (eggs, bakeshares, add-ons)

    1\15 delivery (Halfshares, DOUBLE EGGS, bakeshares, add-ons)

    1\22 NO DELIVERY

    1\29 (DOUBLE EGGS, bakeshares)


    2/12 delivery (eggs, bakeshares, add-ons)

    2/19 delivery (eggs, bakeshares, add-ons)

    2/26 delivery (eggs, bakeshares, add-ons)

    3\5 delivery (eggs, bakeshares, add-ons)

    The schedule for March will be (eggs, bakeshares, add-ons) every week, halfshares dates will be set after we see what winter was like.  Summer season will prolly start late April.


   DROP POINT CLOSURES (effective 12/2/14) for Winter (affected members can change their drop points):

Modo NKY (Modo Cincy remains open, Covington is closest)

MT. Washington (Anderson is closest)

Clifton, Belsaw (Clifton Glenmary is closest)

Montgomery (Madeira is closest)

Loveland (change to Milford or the new Loveland location)

Additional drop points may be closed by December, pending how many members participate in this Winter Season.

Thanksgiving weekend I will send a more social email with some of the upcoming improvements for the 2015 Summer Season.  As well as the adjusted pick-up times for Winter Season.

Thank you for sharing the Summer Season with us at Fair Ridge Farms!


An opportunity to further shape our foodsystem:

It’s time to give thanks for healthy, local food…
and then take action to protect it!

Time is ticking. The Food and Drug Administration (FDA) will be finalizing new food safety rules<http://salsa3.salsalabs.com/dia/track.jsp?v=2&c=cT73%2BldRvXmvmYVp57dvRT93T3rD24NY> very soon.

[https://salsa3.salsalabs.com/o/50235/images/Untitled-4.gif]These new rules will impact farmers and local food systems for years to come, and important changes are needed to make sure they don’t put family farmers out of business or stifle local food access. You can help shape your food choices and protect the farms you love by submitting an online comment<http://salsa3.salsalabs.com/dia/track.jsp?v=2&c=njdp3q9EZ7z7vN%2FZdQZCrz93T3rD24NY> to the FDA by December 15!

If you care about sustainable food and farms tell the FDA, “Let a farm be a farm!”

•    Farms innovate. Don’t let the rules squash farmers’ innovative efforts in growing and selling local food.
•    Farms work with nature. Don’t let the rules prevent growers from using sustainable farming practices.
•    Farms deserve fair treatment. Don’t let the rules raise costs for family farmers, food businesses, and consumers by imposing unclear, inconsistent, and unfair rules.

If you are confused by all of the new proposed rules, you are not alone! Join OEFFA, the National Sustainable Agriculture Coalition, the Illinois Stewardship Alliance, and the University of Illinois Extension for a webinar on Monday, December 1 at 2 p.m. to learn about what the new proposal means for farmers and local food. Register today<http://salsa3.salsalabs.com/dia/track.jsp?v=2&c=u%2B%2F4TzxQbVM72v2mLG1nlW8L%2BgQCV6Kf>.

You can also check out this new flow chart<http://salsa3.salsalabs.com/dia/track.jsp?v=2&c=xI7EvtlU%2B3a0heliZzRgLz93T3rD24NY> resource that helps you answer the question, “Am I affected by these new rules?”

For more information about the rules, comment templates, and instructions on submitting comments, visit our website. Get everything you need here<http://salsa3.salsalabs.com/dia/track.jsp?v=2&c=FkmGP138q1Z47D8%2FyKceC28L%2BgQCV6Kf>.

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