Fullshare May 24th 2016

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Fullshare                    Halfshare         Minishare
Strawberries                        X1                         X1
Broccoli  X3                         X2                         X1
Tomato X4                           X2                         X1
Chard     X1                            X1                         X1
Cabbage X2                          X1                         X1
Lettuce   X3                          X1                         X1
Kale        X1                            X1
Spinach  X2                          X1
Radish   X2                            X1

Ginger Rice Noodles with Pak Choi and Green Onions

bok choy noodlesThis versatile recipe can serve as the base for any number of variations. This version is made with pak choi (or bok choy), but you could easily substitute or add kale, spinach, carrots, and more. You could also add shrimp, chicken, tempeh, or tofu for added protein. This recipe is quick and easy, perfect for busy weeknights.

Ginger Rice Noodles with Pak Choi and Green Onions (serves 3-4)

Ingredients

2 heads pak choi (or other veggies/greens)

1-2 inch section of ginger root, chopped

salt

12-16 oz rice noodles

oil for sauteing–coconut, peanut, or safflower

1/8-1/4 cup tamari (varies depending on your taste)

1 1/2 tbs rice vinegar

1/2 cup thinly sliced green onions

3 garlic cloves, chopped

1 dried hot red pepper, finely chopped (optional)

1 tsp sesame oil

To prepare:

Chop white pak choi stems into 1 inch-pieces and separate from the green leaves. Chop green leaves into approx 1 inch segments.

Prepare rice noodles according to package directions, making sure to rinse noodles at least three times after cooking.

Heat coconut, peanut, or safflower oil in a large skillet or wok over medium high heat. Add garlic, ginger, and hot pepper. Cook for about one minute. Add pak choi stems and salt and saute for two minutes. Add green leaves, noodles, half of the green onions, tamari, a dash of salt, vinegar, and sesame oil, and toss to combine. Cook for 1-2 minutes more or until warm. Serve with green onions on top.

Members, we love recipes! To share your recipe on our foodblog, email the recipe and a photo to megan@fairidgefarms.com.

Halfshare, May 17th 2016

farms

Halfshare                                              Minishare
Lettuce X2                                                   X1
Tomato X2                                                   X1
Spinach X1                                                   X2/3
Green Onion X1                                          X1
Red Kale X1                                                  X2/3
Pak Choi X2-3
Potatoes X2-4

Taco Salad

taco saladThough we are a week late for Cinco de Mayo, the best taco salads are from Fair Ridge Farms. We love local produce!

The key to a good salad is plenty of fresh lettuce, some crunch, and some protein. To make the taco salad, start with red leaf lettuce and some shredded spinach. Top with thinly sliced radishes, onions, and tomatoes–the first of the year! Our growers start early season organic tomatoes in greenhouses, and they are just becoming ripe.

Then top with a protein of your choice. We used small red beans cooked with garlic, onion, cumin, chile powder, and smoked paprika.

Then add cheese, salsa, and tortilla strips.

To make tortilla strips, preheat oven to 375 degrees. Then cut corn tortillas into 1/2 inch long strips and toss with olive oil. Lay out on a baking pan and sprinkle with sea salt. Bake for about ten minutes, then turn. Bake for 5-10 more minutes until golden brown.

What are you creating with this week’s CSA produce? We’d love to hear your ideas for how to use fresh organic lettuce, kale, collard greens, radishes and more. Email your ideas, recipes, and photos to megan@fairridgefarms.com and I will share them on the food blog.

Halfshare 5/10/16

WHAT A GREAT DEAL ON LOCAL GROWN FOOD!!

local grown food

Halfshare                                         Minishare
Tomato X2                                                X1
Spinach X1                                                X1/2
Kale X1                                                       X3/4
Lettuce X2                                                 X1
Radish  X2                                                 X1
Collards X2
Pak Choi X2
White Sweet Potato X2

Bok Choy, Radish and Tempeh Stir Fry with Cantelope Jam Sauce & Quick Radish Pickles

A new CSA season begins this week, and we are so excited. If this is your first time visiting the food blog, welcome! We share a recipe each week that uses fresh organic produce from the week’s CSA share. We seek to share member-generated recipes as well, so please send us recipes using your CSA share. You can email a recipe and photo to megan@fairridgefarms.com and we will feature it on the food blog.

This week’s CSA share features fresh greens, including bok choy and radish greens–yes you can eat them! This week’s recipe includes bok choy and radishes–enjoy!

Bok Choy, Radish and Tempeh Stir Fry with Cantelope Jam Sauce (serves about four)rad2

1/4 cantelope jam (you can purchase cantelope jam in the Fair Ridge Farms foodclub. You can use other jams instead, such as rhubarb jam, also in the food club)

2 Tbs. tamari

1 tsp. cornstarch

2 Tbs. canola oil

3 cloves garlic, chopped

1 1-inch piece of fresh ginger, chopped

1 8 oz. pkg tempeh, cubed

1 head bok choy, chopped in 1 inch pieces

2 bunches radish greens (remove the radishes and stems. Chop into 1 inch pieces)

cooked white rice

optional: pickled radish, chopped green onions, cashews, red pepper flakes, or hot sauce

Directions:

Whisk together jam, tamari, cornstarch, 2 Tbs. water in a small bowl. Set aside.

Heat pan or wok over high heat and add oil. Stir fry tempeh for 2 minutes, or until browned. Add garlic and ginger and red pepper flakes if using, stir fry for 1 minute. Add bok choy; stir fry for 1 minute. Add radish greens; stir fry for one minute. Add sauce; stir fry for 2 minutes.

Top with pickled radish, chopped green onions, cashews, and/or hot sauce over rice.

pickled radishes and pickled rhubarb

pickled radishes and pickled rhubarb

 

Quick Pickled Radish

2 bunches radishes, sliced into thin rounds–ideally use a mandoline

1/2 tsp red pepper flakes

3/4 cups apple cider vinegar

3/4 cups water

3 Tbs. sugar

2 tsp salt

Directions:

Pack radish rounds into a pint-sized canning jar and top with red pepper flakes. In a small saucepan over high heat, combine vinegar, water, sugar, and salt and bring the mixture to a boil, stir. Remove from heat once sugar and salt are dissolved.  Carefully pour the mixture over radishes and let them cool to room temperature, and then cover and refrigerate. The radishes can be eaten immediately, or keep in the refrigerator for five days. Serve with anything!

 

Halfshare 5/3/16

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Halfshare                                Minishare
Spinach                                         x3/4
Green Onions                                x1
Radish x2                                       x1
Lettuce x2                                      x1
Pak Choi x2                                   x1
Kennebec Potatoes

Wintershare 4/20/16

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Wintershare

Ramps (tops only, bulbs left in ground for future years)
Asparagus
Greens Mix (Chard, Kale, Arugula)
Green Garlic
Huckleberry Jam
Pear Jam or Butter

WINTERSHARE 4/7/16

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Wintershare
Greens Mix (kale, arugula, chard, chick weed) overwintered in our passive hoophouse, no carbon was used for heat)
Pear Butter (our pears)
Rhubarb Jam (our rhubarb)
Sweet Potato Bread (our sweet potatoes)
Sorghum Molasses (our sorghum)
Seed Sprouting Mix
(sorry we are not licensed to grow sprouts, and so we are giving you a kit to grow your own (no license needed to grow your own), and we will no longer put sprout seed in the boxes after this month)

Wintershare 3/24/16

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Wintershare
Kale
Spaghetti Squash
Kennebec Potatoes
Butternut Squash (or another spaghetti)
Whole Wheat Bread (w/local sorghum)
Soft Pretzels (w/local maple syrup)
variety item  (dry beans, dried celery leaves, or apple butter)

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