Circle S Farm delivery Monday, June 25 and MSFM pick-up Wednesday, June 27, 2018

“I have not failed. I’ve just found 10,000 ways that won’t work.”   –Thomas Edison

My onion crop was a failure this year.  Utterly.  I did not have one single onion out of the 1000 that I planted that made a mature onion.

You may say – well that’s OK.  However, those who know me know that I am an onion lover.  I care for my onions, and this is the first year of 15 that I have not raised a crop.   Other things fail, but not onions!

I must have inherited my love for onions from my mother – who does not think a salad complete with out a big slice of purple onion.  A beautiful and proper southern lady, she is not afraid of what she would call the “halitosis” and always carries a mint or so in her pocketbook.  My friends laugh at me because while they are avoiding the repercussions of onions – I am eating mine and theirs too.   The truth is alliums have all kinds of health benefits – mainly known for their ability to fight infection.  So I”m going to go with that as my excuse.

Farm News:  My onion crop failed.  The flies are still terrible.  It has been a bit cooler with the rain this week – that is a plus.  But the biggest news…..LOGAN is coming this week.  I will try to get him to the market with me so everyone can have a chance to visit with him.  He will be here a week and I am so excited to see him.

What’s in the bucket:   Cucumbers, broccoli, Napa cabbage, beets, squash, white potato, fennel, cilantro, celery.  Note:  the girls and I had lots of fennel casualties when  we cultivated the fennel this week.  I think they are getting tired of their garden work!

What’s at market:  cucumbers, Napa cabbage, beets, squash, white potato, fennel, cilantro, red bibb lettuce.  Circle S Beef:  Roasts, ground beef, steaks, stew beef.

Napa cabbage salad with a mexican twist

    • 1/4 cup rice vinegar (not seasoned)
    • 2 teaspoons sugar
    • 1 teaspoon grated peeled ginger
    • 2 tablespoons vegetable oil
    • 1 fresh serrano chile, finely chopped, with seeds
    • 1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
    • 1 bunch scallions, sliced
    • 1/2 cup coarsely chopped cilantro

PREPARATION

    1. Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

I am taking this salad to a family party tomorrow.  Let you know if it’s a crowd pleaser.

Happy Eating and thanks for buying local food from Circle S Farm.

 

 

Circle S Farm CSA delivery Monday, June 18 and MSFM pick-up Wednesday, June 20, 2018

“Birds are the eyes of heaven, and flies are the spies of hell.”
Suzy Kassem,

Above – beautiful daikon radishes Jennifer and I pulled and I am storing.  Don’t worry – you’ll see them again:)

Farm News:  The flies are terrible this year.  We had a two year respite because of the drought (only thing good about a drought!).  They were late last year and never really got going – but they are here with a vengeance this year.

You will remember this duo.  Curtis and his horse Rock.  I’ve told you before, Rock is the second love of my life.

Yesterday, I was pulling weeds in the garden and noticed the horses running.  The flies have been bothering all of them, ‘spies of hell’.  I bought fly masks for them to keep the face flies out of their eyes, and periodically spray them with essential oils to repel flies.

But yesterday was serious.  I noticed Rock seemed really stressed, borderline psychotic.  He was lathered with sweat.  He had rubbed his fly mask off and was bobbing his head neurotically and kept bumping the other horses.   I went to check on him and he was panicky – covered in flies and breathing hard.  I brought Rock and the other two horses into the corral.   I started with Rock and sprayed them all off with cool water from the hose.  You could feel the relief in his body language – he lowered his head and started yawning.  Then I sprayed him with fly spray and he didn’t move for a period of time – seemed to be finally resting.

It is important to realize Rock lives up to his name.  He is not easily upset.  He does not worry.  He is entirely trustworthy.  It was unnerving to see him so out of control.  We have him in a lot next to the house now where we can hopefully monitor and control the flies.  Can’t let that boy get into such a state of panic again!

What’s in the bucket?  basil, cilantro, fennel, kohlrabi, last of the lettuce, yellow zephyr squash, heirloom zucchini, snow and sugar snap peas, red norland new potatoes, turnips, Daikon and baby kale.

Curtis and I had this delicious salad the other night – so don’t give up on turnips yet!!  Daikon will work as well, or some of each.  This will make 4 small salads or two dinner salads.

Kale and Turnip salad

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon finely grated peeled ginger
  • Kosher salt and freshly ground black pepper
  • 2 small white turnips, peeled, cut into matchsticks
  • 1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
  • 4 oz. kale, leaves sliced thin as with slaw
  • 1 teaspoon poppy seeds, plus more
  • Whisk first four ingredients together.  Arrange veggies on plates.  Add poppy seeds to dressing and lightly dress each salad.

Serve with:  stuffed zucchini or zucchini noodles

Just a warning.  The zucchini are getting out of hand.  You may receive a prize winner.  Don’t despair – they are great for stuffing, frying, making noodles or shredding for zucchini bread.  I threw a handful of shredded zucchini into Curtis’s meatloaf just for fun – he said it was delicious.  Just discard the innermost seedy part.

Happy Eating and Thanks for buying local food from Circle S Farm!

Circle S Farm CSA Delivery Monday, June 11 and MSFM pick-up Wednesday, June 13 2018

“As the sun shines I will make hay
To keep failure at bay
For there remaineth a pay
For my honest toil each day.”
 Ogwo David Emenike

 

 

I am so lucky to have Jennifer helping me this year.  Here she is putting beautiful bunches of radishes together!

 

 

Farm News:  Curtis is cutting hay.  He put up 100 round bales last week with the smallest bit of help from me.  Hay is incredibly dependent on weather.  It is a challenging job when mother nature makes the calls!!  And if one is paid in honest toil, Curtis would certainly be a millionaire.

To be continued….. from last week.

After Henry pushed Opie through the fence and out into the field Curtis and I looked at each other.  We knew we needed to move fast to get their attention.  Luckily, the two bulls split and Henry went one direction and Opie ran down the fence.  I grabbed a bucket and went to get some feed (one reason to feed an animal every once and a while:).  We towed Henry back into the lot with Windy.  Even though the fence was in shambles – he stayed in.  Then we had to track Opie down.

Being new, he doesn’t know where all the gates are etc.  He came back up the fence I guess to challenge Henry again.  We lucked out and got him through the gate and into the corral.

Needless to say, we made a plan B.   After fixing fence, we turned Opie out in the lot next to Henry and Windy.  They went through all their shenanigans again, but had a fence between them.  I was afraid they would tear the fence down to get to each other, but they did not.  After about two weeks of living next door, Opie and Henry had settled.  We decided to try turning them out together again.

It was a rainy day.  The ground was wet.  We waited until Henry was down in the woods and not paying attention – opened the gate and let Opie through.  Then we crossed our fingers and waited.

They did tangle a bit.  Henry pushed Opie around the pasture and he slipped a time or two, but luckily no fences down.  After about 30 minutes they settled and have been quiet ever since….

What’s in the Bucket? Kohlrabi, lettuce, turnips with greens, summer squash, a few snow or snap peas, mustard or kale greens.

Kohlrabi are an excellent treat raw.  Chop them up in your salad and enjoy!!

If you are tired of greens, they freeze wonderfully and are so enjoyable mid-summer when they are out of season, or in the winter with a bowl of pinto beans and cornbread.  Just wash them, chop them and plunge them into boiling water for 2-3 minutes.  Then let them cool and freeze them in bags or containers.  You can mix and match – throw them all in there together.

What’s at market?  spinach, arugula, mustard greens, kale, leaf lettuce, bibb lettuce, summer squash, turnips with greens, Daikon radish.

Turnip and greens gratin

  • 5 garlic cloves, thinly sliced
  • 2 cups heavy cream
  • ½ teaspoon dried thyme
  • 2 tablespoons unsalted butter, divided
  • 3 medium onions, thinly sliced
  • Kosher salt
  • 3 bunches turnip, mustard or kale greens, ribs and stems removed, leaves torn
  • 4 medium turnips (about 1¾ pounds total), trimmed, peeled, cut into ½-inch pieces
  • 3 large eggs, beaten to blend
  • 4 ounces Fontina cheese, grated (about 1 cup)
  • 1 ounce Parmesan, finely grated (about 1 cup)
  • 8 ounces day-old white country-style bread, cut into ½-inch pieces
  • Freshly ground black pepper

RECIPE PREPARATION

  • Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer 30 minutes. Let cool.

  • Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to pan, until caramelized and amber colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out skillet.

  • Heat remaining 1 Tbsp. butter in same skillet. Working in batches, add greens, tossing and letting it wilt slightly before adding more; season with salt. Cook until greens are wilted and tender, 5–8 minutes; transfer to bowl with onions.

  • While greens are cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions.

  • Preheat oven to 375°. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13×9″ baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest 10 minutes before serving.

  • Do Ahead: Gratin can be assembled 12 hours ahead. Cover and chill.

 

Happy Eating and thanks for buying local food from Circle S Farm.

Letty

 

 

 

Circle S Farm CSA delivery, Monday, June 4 and MSFM pick-up Wednesday, June 6

“TMT, too much testosterone. Way more dangerous than  TNT.”
― Robert L. Slater

 
 Meet Henry
Henry is 6 years old.  Smart and ambitious – if a little dramatic.
Meet Windy.  Windy is 4 years old.  Lazy and slow, he is a bit of a dreamer.  And he snores.
Meet Opie.   Opie (otherwise known as Pete) is 3 years old.-  Opie is new to Circle S
We got a new bull 2 weeks ago.  We bought him from friends, who delivered him and stayed for a bit of a visit.  We put him in the corral.
Our bull, Henry, knew immediately that he was there.  I don’t know how – but he came out of the woods and started pacing the fence.  Pawing and acting aggressive, really putting on a show.  Rubbing his head in the dirt and vocal – hard to describe the vocal part.   It sounded like “I’m gonna kick your –”  in bull  (guess that’s why they call it bull).
Windy stayed in the woods, taking a nap during all this.
So – Curtis and I decided to give them, Henry and Opie a few days to get used to each other before we turned them out together.  5 strands of High Tensile fence and a corral barrier to hold them apart.
A few days later when all the drama had died down, we opened the corral gate and sent Opie out into the 5 acre paddock with Henry and Windy and 5 strands of High Tensile electrified wire.  Bad idea.
For about 2 minutes everything went OK.  Henry and Opie eyed each other, but left well enough alone.  Then – somebody must have said something….it was on.
Henry immediately pushed Opie through the five strands of high tensile electrified wire (rated for 100,000 pounds or something ridiculous like that.)  It was like a cartoon – one by one those wires broke….snap, crack, snap.  Curtis and I just stood their and watched with our mouths open (well, I might have said a few expletives).  Thinking they’d be hung up in the corral once he pushed him through the fence, I wasn’t too worried.  UNTIL – he pushed him through the gate (which I had not latched…darn!!) and out into the field.  I’m thinking….we are about to loose our new bull into the wild blue yonder.
TO BE CONTINUED…..
Farm News:  We got a new bull.
I am looking forward to a week with not so much rain.  The girls and I have our work cut out for us.
What’s in the Bucket:  We are going greens this week:  Daikon radish greens with baby daikons, kale, arugula, spinach, bibb lettuce, leaf lettuce, romaine lettuce, radish, semi-green garlic (pulled it out last week), spring onion, beet greens.
What’s at Main Street Market:  Daikon radish greens with small radishes, mustard greens, kale, collard, bibb lettuce, leaf lettuce, romaine lettuce, beet greens.  Circle S Beef:  ground beef, roasts, steaks.
If you are wondering what in the world to do with Daikon radish greens, below is a simple recipe.  They are much like turnip greens – so any turnip green recipe will certainly work too.

Sautèed Daikon Greens with Onion, Garlic and Lemon

2 tsp sesame oil
1/2 onion, cut in thin half-moons
pinch of sea salt
1-2 garlic cloves, chopped small
3 bunches daikon greens (1 bunch is the amount from 1 radish), washed and chopped, and small radishes if still attached
a few slices of fresh lemon

1.  Heat a large sautè pan on medium heat. Add the oil. Add the onion and sea salt as soon as a little piece gently sizzles in the oil. Sautè, stirring frequently for about 5 minutes or until onion starts getting translucent.

2.  Add the garlic and sautè for 2 minutes.

3.  Add the daikon greens and stir until the greens get coated with the oil and onions. Add a Tbsp or two of water. Cover and let cook until tender, 3-4 minutes.

4.  Remove from heat. Add squeezes of lemon juice when serving, and slice the radishes super thin and use as a garnish

Happy Eating and thanks for buying local food from our farm.

Letty

Circle S Farm CSA Delivery Monday, Memorial Day, May 28 and MSFM Pick-up Wednesday, May 30

“Heroism doesn’t always happen in a burst of glory.  Sometimes small triumphs and large hearts change the course of history.”  -Mary Roach

I am reading a book about the rescue of thousands of horses in WW2 by a small group of American soldiers.  A split decision made without complete authorization.  The Lipizzaner breed and the Spanish Riding School would not exist as it does today had it not been for these soldiers.  And they made this decision towards the end of the war – they were tired and hoping to actually make it home.  They went behind enemy lines to help a captured soldier save these horses.

When asked why save the horses, Colonol Frank Reed said “We were so tired of death and destruction.  We wanted to do something beautiful”.

“small triumphs and large hearts…”

A Kill Deer is making a nest in my garden.  A beautiful nest right next to the spinach.  So far, I have dodged it with my horses and my hoe – not an easy task.  For those of you who aren’t familiar…. the Kill Deer acts distressed when you get near her nest.  She limps and drags a wing, it is the most ridiculous thing to see.  I’m thinking this is nature at her worst, but apparently it works because we have Kill Deer all over the farm.  The other day she was doing it right in front of my horses.  Smart, right?

Farm News:  So far, I have not ruined the Kill Deer’s nest.  I will be picking spinach this week, I’m sure it will drive her nuts.  The rain is making my garden so weedy, and that is driving me nuts!!

What’s in the Bucket? Red and green lettuce, spinach, arugula, radish, beet greens, spring onions, mustard greens, kale.

Young beet greens are wonderful raw.  Mix a few in with your arugula salad – or lettuce salad.  Beet greens are good for inflammation – joints, arthritis etc….I am planning to eat my share!!  Also, beet greens are good lightly sauteed with a sprinkle of rice vinegar.

**Note:  This week is supposed to be really rainy.  It is hard for me to get the spinach, arugula, beet greens dry before I put them in the bag.  You may want to spin them in your salad spinner, and put them in a different container right away so they will keep longer.  Same is true for the lettuces and other greens if they are wet when you receive them.  A paper towel in the bag helps with moisture as well.

Recipe of the week:

Shakshuka with Braised Mustard Greens
Serves 3-4 
1 tablespoon olive oil
4 spring onions, chopped (use the entire onion including the greens)
4 cloves garlic, sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 1/2 teaspoons salt
1 teaspoon black pepper
2 pound fresh tomatoes, cored and diced, or 1 28-ounce can whole tomatoes (juices mostly drained if using canned)
3 cups mustard greens, chopped
3 ounces feta
cilantro for finishing (optional) and thinly sliced radish
3-4 eggs

Heat olive oil on medium-high in a large skillet. Add onion and garlic, cook for 3-4 minutes until soft then stir in cumin, sweet paprika, salt, and pepper. Cook together for 2-3 minutes, stirring continuously. Add in the diced tomatoes and bring to a boil. Reduce to medium-low heat and let simmer for 15 minutes. Add in the chopped mustard greens then use the back of a large spoon to make burrows for the eggs. Crack the eggs into the tomato sauce and let cook until set, or longer if you prefer.   Top with crumbled feta, sliced radish and cilantro. Serve with corn tortillas and cooked white beans or with pita or hunks of crusty bread.

Happy eating, Happy Memorial Day and thanks for buying local food from Circle S Farm.

 

 

Circle S Farm CSA 2018 sign up information

“Why do farmers farm, given their economic adversities on top of the many frustrations and difficulties normal to farming? And always the answer is: “Love. They must do it for love.” Farmers farm for the love of farming. They love to watch and nurture the growth of plants. They love to live in the presence of animals. They love to work outdoors. They love the weather, maybe even when it is making them miserable. They love to live where they work and to work where they live.

-Wendell Berry

Well, it is that time of year again.  We are looking forward to our 2018 season, the girls and I.   For the moment, the cold winter is making us miserable and we are ready to trade it in for heat and sweat and the work that makes us feel useful.  Please help our farm make it through another fruitful season and sign up for our 2018 CSA.

Circle S CSA sign up 2018

Main Street Farmers Market Falltoberfest this Wednesday, October 25

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” ― J.R.R. Tolkien

I have been so lucky to get to be a part of Main Street Farmers Market.  The vendors and customers are a wonderful group of people who care about their community, the environment but most importantly, good food!  Please come out and support our Falltoberfest event this Wednesday.

Activities include music by Ryan Oyer (www.ryanoyer.com), facepainting, pumpkin decorating, a festive photo area, the Chattanooga library “book nook”, a fermenting demonstration by Harvest Roots and lots of great food including: popcorn from Riverview Farms milling, a sausage sampler from Hoe Hop Valley Farm, caramel apples and hot cider from Wheelers Orchard, and food from The Green Tambourine and Syrup and Eggs. The event will take place at Main Street Market, on the corner of Main Street and Chestnut Street.  Chattanooga Brewing will give a free beer ticket to the first 50 people who make a purchase at the market.

Thanks for buying local!

Circle S Delivery and MSFM pick-up Wednesday, October 11

“To country people Cows are mild,
And flee from any stick they throw;
But I’m a timid town bred child,
And all the cattle seem to know.”
T.S. Eliot

We are calving now.  We had 5 new calves this morning – and every morning and evening is dedicated to checking and documenting our new mothers and calves.

We had a rough start this year.  Two sets of twins right off the bat – all 4 were born dead or barely breathing.  We lost them all, and are still listening to the mourning mothers call for them.

Our first two breathing calves somehow ended up on the outside of our perimeter fence – and we (Curtis really – and his strength) had to shove them back through the fence to their panicked mothers.

We have one cow that has it out for me.  We named her Goggles because she has two black eyes.  Of course, she had to be one of the first cows to have a calf.  Now, anytime she sees me she has a bull’s eye (or shall we say a cow’s eye) on my mortality.  She snorts and paws the ground if I come within eyesight of her calf.  If she happens to not know where her calf is, then she runs at me like I did something with it, or hid it from her.  It keeps my adrenaline going, and inspires me to get in shape so I can out run her!

Farm News:  I will be at market through the end of October, and have extended my CSA shares through October 25.

What’s in the bucket:  Radicchio, Fennel, Broccoli, Green Cabbage, Arugula, Beets, Parsley, Collard Greens, Apples.

What’s at market? Radicchio, Fennel, Broccoli, Green Cabbage, Turnip Roots, Beets, Radishes, Collard Greens, Kale, Arugula, Spinach, Parsley, Basil, Cilantro.  Circle S Beef:  Sold Out for 2017.

Radicchio is sometimes not a crowd pleaser.  If you don’t love a bitter taste – you may prefer to eat it in small doses, or to roast it or grill it which sweetens it a bit.

Wikipedia says Pliny the Elder claimed ‘radicchio’ was useful as a blood purifier and an aid for insomniacs in Naturalis Historia. In fact, ‘radicchio’ contains intybin, a sedative/analgesic, as well as a type of flavonoid called anthocyanin which is used for making dye-sensitized solar cells.”

Radicchio, Fig and Apple Slaw

  • For the walnut dressing
  • 2 3/4 ounces walnuts (75 grams), toasted
  • 2 tablespoons clear honey (42 grams)
  • 3 1/2 fluid ounces light olive oil (100 ml)
  • 1 tablespoons (6 ounces or 170 grams) red wine vinegar (15 ml)
  • Salt and freshly ground black pepper
  • For the radicchio salad
  • 2 red apples (Gala, Fuji, or your favorite, 355 grams)
  • Good splash of apple juice (1/4 cup)
  • 1 large head of radicchio (325 grams) , cut into rough strips
  • 8 small figs (300 grams), cut or torn into quarters
  • 3 1/2 ounces creamy cow or goat cheese (150 grams), crumbled or sliced
  • 3/4 cup green cabbage finely shredded with a knife

DIRECTIONS

  • Make the walnut dressing
  • 1. Put the toasted walnuts, honey and half the oil into a food processor and blitz on a high speed until the mixture is fairly smooth. Careful not to overmix as it may become too thick to dress. Add the remaining oil and the vinegar and blitz again. Season the dressing with salt and pepper to taste.
  • Make the radicchio salad
  • 2. Core the apples, then slice them finely. Put them into a large bowl and cover with the apple juice, which helps to prevent oxidation.
  • 3. Just before serving, toss the apples, radicchio and figs together with some of the walnut dressing in the bowl. Transfer the mixture to a shallow serving plate and finish with the cheese and cabbage. Drizzle over the remaining dressing to serve.

Happy Eating and thanks for buying local food from Circle S Farm!

Circle S delivery Monday, September 25 and Wednesday, September 27

“How did it get so late so soon?”
Dr. Seuss

Hard to believe the season is almost over!  This is our last full week, we started on a Wednesday this year.  We will end Monday, October 2nd.

Farm News:  However – I will have more things coming in until the end of October.  If you would like to extend your CSA for three more weeks, I will be delivering and at Main Street on Wednesdays – and you can receive 3 more CSA shares on October 11, October 18 and October 25.  More greens, broccoli, cabbage, beets etc.

The cost is $100 for a 3 week extension of veggies.  If you decide your in – just leave $100 in your bucket or bring to the market.  If your tired of greens, and cooking, and washing produce….not to worry.  I will bring your last share in a paper bag and you can hang it up for the year!!

What’s in the bucket:  It’s a special bucket this week because my mother in law made pear honey!  Delicious stuff she makes out of the pears on her tree – but beware, it is not sugar-free:)  Perfect on a biscuit with butter, or on a peanut butter and jelly sandwich…..divine!

So….pear honey, sweet potatoes (white and orange), arugula, kale, summer squash, peppers, carrots, radishes, Napa cabbage, cilantro.

What’s at market:  Napa cabbage, lettuce, mustard greens, turnip roots, summer squash, carrots, beets, spinach, arugula, mesclun, cilantro, parsley.  Circle S Beef:  ground beef.

I really enjoy Napa cabbage raw.  Following is a nice recipe for a salad.  You could also put it in a rice paper wrapper and dip it in peanut sauce (I just mix peanut butter with a little milk to thin it and a little cayenne pepper).  Or dip it in the dressing below.

INGREDIENTS:

SALAD:

3 cups torn Napa (Chinese) cabbage
1 cup (1/8-inch) julienne-cut yellow squash
1/2 cup (1/8-inch) julienne-cut purple bell pepper
1/2 cup (1/8-inch) julienne-cut green or other bell pepper
1/2 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1/4 cup grated radishes
1 minced seeded jalapeno pepper
DRESSING:

3 tablespoons freshly squeezed lime juice
1 tablespoon fish sauce (optional)
1 Tablespoon water
1 1/2 teaspoons granulated sugar or raw honey
1/2 teaspoon chile- garlic paste

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DIRECTIONS:

To prepare the salad, combine the salad ingredients in a large bowl.
To prepare the dressing, combine dressing ingredients in a small bowl and whisk together until sugar dissolves.
Drizzle dressing over salad and toss well. Serve immediately.

Happy eating – thank you all so much for participating in the CSA this year.  It keeps us going – you don’t know how much it means to our farm.

Letty

Circle S Farm CSA delivery Monday, September 18 and MSFM pick-up Wednesday, September 20, 2017

Find something you really love doing and mix it with something you really care about.     Kathleen Hanna

What I love is working with horses.  What I care about is growing healthy food, building soil, sequestering carbon, saving road miles and hopefully reducing our footprint on this precious planet.

CSA is winding down.  We end our season October 2, and I breathe a sigh of relief.  No deer (or cows, or crows) ate the whole garden this year.   It is never what I dream it will be, but it is always enough.

This is my 12th year of CSA .  It has been a wonderful experience, and though my body continues to remind me of the twelve years (plus the years of horse shoeing and various other things) I am excited about what’s next!

For those of you who have made the move to Menlo with us, and tolerated the learning curve of horse power, I promise you, there are good things ahead.  I will have room next year to put beds of strawberries, flowers and other things out.  I have learned certain things don’t work when you are cultivating with horses – anything that vines – melons, winter squash, sweet potatoes, cucumbers.  So all of these things I will put in beds outside the garden and care for them separately.  This will give me more room in the garden to put things I can cultivate with the girls – like sweet corn.

So…..lots of good things ahead – and loads of gratitude for those of you who have stuck with us through the last few years – and our move South.

What’s in the bucket:  Brussels sprouts, romaine lettuce, spinach, summer squash, turnips with greens, beets, cilantro.

What’s at market:  romaine lettuce, bibb lettuce, red leaf lettuce, kale, mustard, collards, turnips with greens, spinach (really – it has recovered from the hurricane), okra.  Circle S Beef:  ground beef.

Romaine and Brussels salad

1 lb of Brussels (or whatever you have)
1-2 heads romaine lettuce
1 block fresh parmesan cheese, shaved
1 cup dried cranberries
1 cup whole wheat bread crumbs
1/4 cup real butter
pinch of kosher salt or sea salt and fresh ground pepper

1/4 cup white balsamic vinegar
1/4 cup apple cider vinegar
2 tsp raw honey
1 tsp dijon mustard
1/2 tsp salt
1/2 tsp freshly ground pepper
1 cup extra virgin olive oil

Directions
1. For vinaigrette, place all ingredients in jar with tight fitting lid or blender. Shake or blend until emulsified.
2. Finely chop brussel sprouts (can use a mandolin or knife).
3. Chop romaine leaves
4. Place brussel sprouts and romaine in cold water for 5 minutes. Drain and dry. Put in mixing bowl.
5. Melt butter and add breadcrumbs. Lightly toast crumbs.
6. Add cranberries, 1/2 the breadcrumb mixture and salt/pepper to lettuce/brussel sprouts in bowl. Toss with dressing.
7. Top each serving with parmesan cheese and remaining breadcrumbs.

Happy Eating and thanks for buying local food from Circle S Farm.  Enjoy!