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

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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

YOUR BOX COULD VARY SLIGHTLY FROM WHAT’S PICTURED
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

Ingredients:

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

Read the rest of this entry

Halfshare 12/2

 

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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

YOUR BOX COULD VARY SLIGHTLY FROM WHAT’S PICTURED
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

 

delicata squash 1111

Halfshare 11/25

0000

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

YOUR BOX COULD VARY SLIGHTLY FROM WHAT’S PICTURED
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\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

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>.

Halfshare 11/18

 

0000

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

Fullshare 11/18

 

0000

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

butternut squash

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.

 

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