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\5 NO DELIVERY

    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!

~Adam

Halfshare 11/18

IMG_1752[1]

Brussel’s Sprouts (pf)
Broccoli (pf)
Popcorn (O)
Beets (O)
Butternut Squash (pf)
Green Leaf Lettuce (pf)
Red Cabbage (pf)
Carrots (pf)
Radish (pf)
Sweet Marconi Peppers (pf)

YOUR BOX COULD VARY SLIGHTLY FROM WHAT’S PICTURED
Halfshare contains less variety and quantity.
O=organic (not USDA certified)
pf=pesticide free

Fullshare 11/18

IMG_1754[1]

 

Dry Shell Beans (O)
Popcorn (O)
Carrots (pf)
Red Leaf Lettuce (pf)
Green Leaf Lettuce (pf)
Radish (pf)
Cauliflower (pf)
Brussel’s Sprouts (pf)
Beets (pf)
Sweet Marconi Peppers (pf)
Broccoli (pf)
Heirloom Cherry Tomatoes (pf)
Butternut Squash (pf)
Red Cabbage (pf)

YOUR BOX COULD VARY SLIGHTLY FROM WHAT’S PICTURED
Halfshare contains less variety and quantity.
O=organic (not USDA certified)
pf=pesticide free

Butternut Squash Bisque

IMG_1745[1]

Butternut Squash Bisque is a classic fall soup, and this version is delicious and healthy. Adapted from The Joy of Cooking.

Ingredients:

approx. 6  cups vegetable stock (you can make your own! Save scraps from vegetables  you use throughout the week, but avoid beets because they will turn your stock purple. Put into a big pot, cover with water, and simmer for an hour or two. Strain the liquid and you have stock. It keeps in the refrigerator and also freezes well)

1 butternut squash

2 leeks –the white parts, finely chopped (the green parts can go in the stock)

olive oil and butter

salt, pepper, sage and thyme (dried or fresh) to season

 

Begin by roasting one butternut squash, cut in half, seeded, halved-sides down on an oiled baking dish. Roast at 375 for about an hour, or until the squash is soft. Remove from the oven and let cool. Scoop flesh out and put into a bowl.

Heat olive oil and/or butter in a large heavy pot over medium heat. Add chopped leeks, salt, and pepper and saute for about ten minutes.

Add butternut squash and vegetable broth and break up the squash a bit as it cooks. Add herbs. Simmer for about 20 minutes. Remove from heat

Puree the soup. I use a handheld immersion blender.

Return to simmering for about five or so minutes. You can add a splash of milk or cream if you would like.

Serve with croutons or garnish with fresh herbs such as cilantro.

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

 

Halfshare 11/13/14

IMG_1737[1]

Brussels Sprouts (pf)
Beets (O)
Boc Choi mini (pf)
Turnips purple-top (O)
Easter Egg Radish (O)
Butternut Squash (pf)
Red-leaf Lettuce (pf)
Green-leaf Lettuce (pf)
Bell Pepper (pf)
Sweet Marconi Peppers (pf)
Sweet Potatoes (pf)
YOUR BOX COULD VARY SLIGHTLY FROM WHAT’S PICTURED
Fullshare contains more variety and quantity.
O=organic (not USDA certified)
pf=pesticide free

Getting creative

Sometimes being part of a CSA means learning how to use vegetables in new ways. Here are a couple of ideas:

Pasta with sauteed radishes and other vegetables and tossed with fresh, chopped celery leaves

Pasta with sauteed radishes and other vegetables and tossed with fresh, chopped celery leaves

Saute radishes in butter and olive oil with other vegetables (like this week’s peppers and green beans, along with onions and garlic) and toss with pasta and a cream sauce.  Sauteed radishes are soft and mild.  To make a light cream sauce, heat dry white wine, chicken or vegetable broth, cream, and butter. Simmer for a couple of minutes and mix with pasta and vegetables. Cook until the sauce thickens.

Radishes can also be roasted, by themselves or with other vegetables. Cut in half or quarters, toss with olive oil, salt, and pepper and roast at 400 degrees. Good vegetable accompaniments include green beans, bell peppers, butternut or delicata squash, potatoes, onions, garlic, Brussels sprouts, and/or sweet potato. Roasted vegetables are delicious and versatile. A great lunch idea that comes from a chef friend is to serve roasted vegetables in pita bread or a wrap with goat cheese and fresh greens,.

Radish greens are delicious as well. Saute or steam greens with other leafy greens, like beet greens, kale, or chard. They can also be thinly sliced and served raw in a green salad, or in roasted vegetable wraps.

Speaking of greens, celery leaves are a great addition to salads and other dishes. They can take the place of parsley. Toss with pasta dishes, roasted vegetables, hummus, guacamole, tacos, etc.

Do you have any creative ideas to share? Please email them to megan@fairridgefarms.com and we’ll share them on the food blog.

 

HALFSHARE 11/6

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Brussel Sprouts (pf)
Golden Bell Peppers (pf)
Red Beets (O)
Green Beans (pf)
Red Romaine (pf)
Red Leaf Lettuce (pf)
Easter Egg Radish (O)
Cutting Celery (pf) (not pictured)
YOUR BOX COULD VARY SLIGHTLY FROM WHAT’S PICTURED
Fullshare contains more variety and quantity.
O=organic (not USDA certified)
pf=pesticide free

Fullshare 10/28

IMG_1729[1]

 

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)

YOUR BOX COULD VARY SLIGHTLY FROM WHAT’S PICTURED
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.

Enjoy!

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

 

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