May 20th, Halfshare



Lettuce x4-6
Turnips w/tops x2
Green Garlic 1bunch
Kale 1bunch
Radish x1-2bunches
Green Tomatoes x2
Asparagus 1bunch
Spinach 1bag


Lettuce x2
Turnip w/top
Kale 1bunch
Green Tomato

Your box could vary slightly

Kale, Quinoa, Date, and Pecan Salad

Kale, Quinoa, Date, and Pecan Salad

Kale, Quinoa, Date, and Pecan Salad

Spring is the time for greens! This week we turn our attention to salads.  The kale salad featured below is a great side dish for Memorial Day gatherings and also is a great breakfast item.

Kale, Quinoa, Date, and Pecan Salad (adapted from thekitchn)

For the salad:

1 tbs olive oil

2 green garlic heads, chopped

1 bunch green onions

1/2 cup quinoa

1 bunch kale and/or chard

1/2 cup whole dates

1/2 cup roasted pecans

For dressing:

Juice of 1/2 lime

Juice of 1/2 an orange

2 tsp maple syrup

1/4 cup olive oil

salt and pepper to taste

Rinse quinoa in a fine mesh strainer. Heat a saucepan over medium-high heat and saute quinoa and green garlic for about three minutes, lightly toasting. Then add 1 cup water and salt to taste and bring to boil. Cover and cook on low for 15 minutes. Then let sit for five minutes.

Optional: lightly toast the pecans on a dry skillet at medium heat.

Slice the kale and/or chard  leaves in thin strips. Place in a bowl and massage for a couple of minutes. Chop the green onions and add to the kale.

Pit the dates and slice into quarters.

To make the dressing: whisk together the dressing ingredients.

To assemble the salad, place the greens in a large bowl. Add the quinoa while still warm and toss together with 1/2 of the dressing. Add the dates and pecans with remaining dressing if desired. Add salt and pepper to taste.

Enjoy! Kale gets more tender as it sits in the dressing. The salad keeps well in the refrigerator for up to five days.

Members, we love recipes! Email recipes and photos to




May 13th, 2015 HALFSHARE

Lettuce (x3)
Green Onions
Radish OR Turnip
Pak Choi (x2)

Green Onions

Your share could vary slighlty.

Super Spinach Smoothie

Super Spinach Smoothie

Super Spinach Smoothie

We warmly welcome all of our new members and returning members as we begin the 2015 summer CSA season! The food blog contains tips about how to eat in season, the way nature intended. We are always looking for new recipes and ideas, so please share your recipes and photos with us! You can email them to

This week’s box includes an abundance of nutritious spring greens, including kale, spinach, chard, and lettuce. This is the first in a series of food blog posts about how to prepare these greens, beginning with healthful smoothies. All ingredients are approximate, so feel free to substitute and add ingredients to your liking.

Super Spinach Smoothie (serves 2)

place the following in a blender and blend:

Large handful of spinach leaves and/or kale and chard

1-2 cups frozen bananas and/or other frozen fruit

1-2 cups unsweetened almond milk or juice

1/2 avocado

1/4 to 1/2 cup Greek yogurt (optional)

1 teaspoon FRF honey or maple syrup


May 5th 2015 Fullshare

Spring shares may run a little light with less variety and predominantly contain greens



Lettuce red and green leaf (3 heads)
Pac Choi (3 heads)
Swiss Chard
Alfalfa Sprouts (1qt)
Green Onions

(tues/wed halfshare was similiar to the minishare in error, so affected members will be credited $5)
Lettuce (2 heads)
Pac Choi (2 heads)
Green Onions

Green Onions
Pac Choi

April 9th, 2015 Wintershare


Maple Sugar (contains maple only)
Spring Onions
Kale/Chard/Chickweed Mix
Spelt Flour (our grain, fresh ground)
Alfalfa Sprouts
Potato Chips (our potatoes, cooked in peanut oil)

Enjoying the Winter Share

Throughout the colder months, we offer other homemade and farm-grown products that aren’t necessarily fresh produce. Luckily, this month’s box contains fresh kale, just a taste of all of the delicious greens to come. Other products in the box include maple syrup, granola, and jam, along with those delicious pretzels.


oatmeal with Fair Ridge Farms’ maple syrup, granola, and jam

Here are a few ideas about how to incorporate this week’s products into your daily meals:

–Because we are still feeling the chilly winds of March, serve up a nice warm bowl of oatmeal or hot cereal for breakfast. Top with maple syrup, granola, and/or homemade jam. Or, try this recipe for homemade brown rice porridge and jam.

–For a nice afternoon snack, toast your pretzel and enjoy with a bit of good mustard.

–Enjoy a bloody mary featuring this week’s tomato juice and garlic.

–Saute kale and garlic in olive oil and serve with a grain like quinoa or brown rice, alongside a healthy protein for dinner.


March 26th 2015 Wintershare

one wheat and one white, warm in toaster oven for best results
(no animal products) (made with local maple syrup)

GREENS: kale or mustard

GRANOLA 1/2lb (made with local raw honey)


Tomato JUICE 1qt (from our tomatoes, celery, onion)

JAM 1pt: strawberry, cantaloupe, huckleberry, or pear
(from our fruit)(all jams have 1/3 less sugar than normal)


Your box could vary slightly

Sorghum Molasses Granola

The latest CSA box contains sorghum molasses, a syrup derived from the sorghum plant, not to be confused with sugar cane molasses. Sorghum is a grass that looks somewhat like a corn plant. The sorghum molasses, sometimes called sorghum syrup, is an unrefined, local sweetener, more sustainable and healthful than processed sugar. Here is some information about sorghum from our 2012 food blog:

Sorghum in the fields

Sorghum in the fields

Sweet sorghum is any of the many varieties of the sorghum plant (grass) which has a high sugar content and came originally from Africa. The method of production of molasses is very similar to sugar cane. The stems are stripped of leaves and the canes are crushed to extract the juice. This is filtered and boiled down into the syrup.  It is about as sweet as ordinary sugar and is always in a liquid state that has a viscosity similar to honey. It can be used as a sweetener on its own or as an ingredient in cooking.

Sorghum Syrup a natural unprocessed product. Unlike refined sugar no chemicals are used in its manufacture. It has a unique taste and is very useful in cooking. It is a source of certain minerals including calcium, magnesium, manganese, potassium and zinc. It also contains B vitamins. In fact, before multivitamins, doctors sometimes prescribed sorghum for its iron, potassium, and calcium content.

There is no consistent data on how long you can keep Sorghum Molasses for, but unopened molasses stored  in a cool, dark place  are good for up to one year. Once opened, it can be stored for another twelve months in a very cool location if you are careful to wipe the lip of the bottle clean and securely seal it after each use.

Sorghum syrup can be used in place of sugar, honey, or maple syrup in most recipes. The granola recipe used below relies on sorghum molasses syrup and orange juice for sweetness. It is a great breakfast or snack.  You can substitute ingredients as you like, using whatever fruit juice that you have on hand, and whatever nuts and dried fruits that you have on hand. Makes about 6 cups.

Orange Sorghum Granola

Orange Sorghum Granola

Orange Sorghum Granola

9 oz. sorghum molasses/syrup (a little over a cup)

1/2 cup orange juice (preferably fresh-squeezed)

3-4 tablespoons olive oil

4 cups oats

1/4 cup toasted wheat germ (optional. You could also use flax seed meal or hemp seed meal)

1/2 cup to 1 cup unsalted, raw nuts like pecans, almonds, peanuts, walnuts, or sunflower seeds.

cinnamon and nutmeg to taste

1 cup dried fruit

Preheat oven to 35o degrees. Lightly grease a baking sheet and set aside.

Stir together sorghum molasses, juice, and olive oil. You may have to heat the mixture to lower the sorghum’s viscosity.

Stir together oats, wheat germ, nuts, and spices. Pour sorghum mixture over oats and mix to coat. Spread over a baking sheet and bake until golden brown, about 30-35 minutes, turning every ten minutes or so. Remove from heat and set aside until completely cooled, about 20 minutes. Transfer to a bowl and add dried fruit. Mix well and enjoy!

Members, we love recipes! Send your recipe and photo to to share on the food blog.


February Farmblog

Hello Good People,
The temperatures will rise above freezing and the snow will melt this week!!  We hope 8)

Meanwhile preparations for summer season are well underway. We should start summer season late April/early May, with strawberries coming in late May and tomatos in June.


IMG_2122[1]  When you refer a new member have them enter your name during sign-up as their referrer and you will receive a $20 referral bonus for each member you refer whom joins!!  When membership reaches 300 members per week we will drop all Farmshare prices $1 each!!!!
We are excited and grateful to grow again this year for the CSA!  In addition to our regular fruits such as strawberries, blueberries, huckleberries, cantaloupe, and watermelon we are also growing ground cherries this year. And should also have a few pears and apples in the boxes again this year.  As always there will plenty of fIMG_2125[1]resh vegetables!!

It wouldn’t work without you!!
in gratitude

Here are some February photos of spinach and onion seedlings as well as tomato transplants started in January for the CSA.



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