Pickled Strawberries

In the extremely rare case that you’re unable to eat all your Falcon Ridge Farm strawberries, here’s a good recipe for pickled strawberries. Pickled strawberries are a delicious addition to fresh salads, deserts, or as a midday snack. 

What you’ll need:

1lb firm, ripe strawberries, hulled (halved if large)
1 1/2 cup white balsamic vinegar
¼ cup sugar
2 tbsps kosher salt
⅔ cup water
1 qt heat proof jar with lid

To make:
Put strawberries in the jar. In a small saucepan, bring vinegar, sugar, salt and ⅔ cup water to a boil over medium heat. Stir until sugar and salt are dissolved. Allow to cool and then cover and refrigerate.

Berries are good for 5 days refrigerated. Enjoy! 

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Best Blueberry Muffins

Our summer CSA farm shares include some of the best blueberries you’ll ever taste so it makes sense they make some pretty incredible blueberry muffins! 

You’ll need:

• 1 ½ cups all-purpose flour
• ¾ cup white sugar
  ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup vegetable oil
• 1 egg
• ⅓ cup milk, or more as needed
• 1 cup farm-fresh blueberries
• ½ cup white sugar 
• ⅓ cup all-purpose flour
• ¼ cup butter, cubed
• 1 ½ teaspoons ground cinnamon

To make:

Preheat your oven to 400 degrees. Grease muffin cups or line with muffin liners.

Mix 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add vegetable oil to a 1 cup measuring cup and then add the egg and enough milk to reach the 1 cup mark. Mix this with the flour mixture. Fold in your farm-fresh blueberries.

Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

For the crumble topping, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix ingredients with a fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done. Stick a toothpick in the muffin. If it comes out clean, muffins are done!

Enjoy with a cup of coffee for the perfect breakfast!

Click here to see what other goodies are included in our summer CSA farm shares! Visit us on Pinterest for more delicious recipes!

Easter Deviled Eggs

Along with being a good way to use up all those boiled Easter eggs, Deviled Eggs are a go-to appetizer for your family dinner. Add a little food coloring to make these traditional bites pop!

You’ll need:

• 12 large eggs 
• ¼ cup mayo
• salt and ground black pepper to taste
• Smoked paprika (to taste)
• ¼ teaspoon dry mustard
• 4 drops red food coloring
• 4 drops blue food coloring
• 4 drops green food coloring
• 3 cups water, or as desired

To make:

If you don’t have hard-boiled eggs already, follow these steps for a quick batch. Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for 20 minutes. Drain and cover eggs with cold water. Peel your eggs after they’ve cooled.

Cut hard-cooked eggs in half lengthwise and remove yolks. Mash yolks in a bowl with mayo, salt, black pepper, smoked paprika to taste, and dry mustard until smooth.

Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.

Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

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Balsamic Beets on Toasties

Beets have loads of healthy benefits as they are packed full of vitamins and nutrients and have even been found to keep blood pressure in check. Plus, they’re DELICIOUS! Try this savory appetizer the next time you have folks over. 

You’ll need:

• 1 baguette
• 8oz garlic herb goat cheese
• 2 tablespoons heavy whipping cream
• 1 bunch of beets with stems and leaves (about 3-4 beets)
• 1 clove of garlic, minced
• 2 tablespoons balsamic vinegar
• Olive oil
• Salt
• ½ cup of candied walnuts, chopped

To make:

Preheat the oven to 400 degrees. Cut baguette in ½ inch slices and brush both sides with olive oil. Bake 8-10 minutes, turning once halfway through cooking for even toasting. Set toasties aside.

In a bowl, combine goat cheese and heavy whipping cream. Use a hand mixer to blend until smooth. Set aside. 

Remove the greens from the beets and rinse. Gently pat dry. Stack the leaves and roll up into a cigar shape. Use a knife to cut leaves into ribbons and set aside.

Peel beets and then, using a mandoline, slice them into thin rounds. Slice rounds into ribbons and set aside. 

Heat a skillet with 1 tablespoon of olive oil over medium-high heat. Add greens, garlic, and 1 tablespoon of balsamic vinegar to the skillet. Sprinkle the green with salt and cook them for 2 minutes or until bright green and just wilted. Place cooked greens in a bowl and set aside. 

In the same skillet, add a drizzle of olive oil, beets, and balsamic vinegar and saute for 2 minutes until beets are tender. 

To build your toasties, spread goat cheese on the toasts. Top with beet greens, beets, and chopped candied walnuts. These are a guaranteed crowd pleaser!

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Did you know you can get farm-fresh beets sent directly to your doorstep? Learn more!

Easy Roasted Butternut Squash

‘Tis the season for roasting and one of our favorite roasted dishes is butternut squash. Try this easy recipe. It’s guaranteed to please everyone’s palate!

You’ll Need:

1 butternut squash (peeled, seeded, and cut into 1-inch cubes
2 tbsps olive oil
2 cloves garlic, minced
Salt and pepper to taste

Cook It Up:

Preheat the oven to 400 degrees. In a bowl, add cubed squash, garlic, olive oil, and salt and pepper. Toss to coat evenly.

Arrange squash on a baking sheet and roast until tender and slightly browned, around 25 to 30 minutes.

That’s it! It really is one of the easiest fall side dishes.

Pick up your butternut squash right here at the farm and follow us on Pinterest for more great recipes!