Circle S CSA delivery Monday, June 27 and MSFM pick up June 29

“…if the grasses don’t run dry and the newborn calves they don’t die,  another year from Mary will have flown…”    –Lyle Lovett

Every time I hear this song it speaks to me of the hardships of farming.

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This is what our pastures look like at Circle S.  At least they aren’t just dirt yet – which will happen eventually if we don’t get some rain.  I guess my greatest fear is to run out of feed for our animals.  We are responsible for their livelihood, and they are responsible for ours.  We can irrigate the garden, but it is impossible to irrigate our pastures.

We implemented a rotational grazing system on our new property for precisely this reason.  It is a definite advantage, we already know people who are selling off their cattle because they are out of grass. Farmers and horse owners are frantically searching for hay, because hot, dry weather is detrimental to most hay crops.

Our fruit crops were non-existent this year because of the drought.  My strawberries were eaten by the crows.  The blueberries dried up and fell off the bushes before they ever got ripe.  The grapes and apples are doing the same thing.

But – worry does nothing to help, so we will take it one day at a time.  As my friend at the feed store says, “farmer’s are nothing but gamblers”.

Sooooo – I guess we will gamble on another season.  I have my fall CSA sign up information posted on the website.   We are ramping up for an exciting year next year.  We should be moved into our cabin by September – the last (and hardest) animals to move will be our two cats Lucy and Biscuit.

We will be building a new flock of Circle S hens this fall, and will be back to selling eggs next spring.  We will also be back to selling quarters of beef and some smaller beef packages by late winter.

What’s in the bucket:  Fennel, carrots, cabbage, summer squash, cucumbers, potatoes, kohlrabi, okra or cherry tomatoes.

What’s at market:  fennel, cabbage, potatoes, summer squash, red, white and blue potatoes.  4th of July special:  buy one quart red white and blue potatoes get one free.

 

Circle S Farm delivery Monday, June 20 and MSFM pick-up Wednesday, June 22

A fool with a plan can beat a genius with no plan   T. Boone Pickens 

and, my father!

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My father speaks this saying often, so, I thought it being father’s day weekend….

I live it.  I am a planner. I love a plan, their are days when all I need is a plan.  As a  big picture person, I mostly like to plan weeks ahead, months ahead.  It drives Curtis crazy.  Curtis wakes up and then decides what he is going to do that day.

SO – I made a plan for today.  And I drug Curtis into it with me.  GARDEN WORK.  Oh yeah….I’ll make tacos tonight if you will help me in the garden today.

Well – as SOON as I got him started – I noticed one of our cows running to the back 40.  I thought – that’s odd, it’s hotter than hell and all the others are up here by the water tank.

So, I didn’t want to interrupt Curtis in the garden (ha) – so I trucked it on down to the back forty to check on her.  Found her with a new calf who was on the wrong side of the fence.  2 UH OH’s, first, she wasn’t supposed to have a calf until October, second, it was on the other side of the fence.

So I traveled back to get Curtis for help.  Long story longer – he grabbed onto the calf from the other side of the barbed wire fence.  It shredded his arms as the calf kicked and tried to get away.  We successfully got the calf on the right side of the fence, and then went to doctor his arms.

Moral of the story:  as a farmer, there is no way to plan a day.  Things happen. when your livelihood is based on weather and animals, you have to be flexible!

What’s in the bucket?:  summer squash, pickling cucumbers, green beans, red and blue potatoes, beets, turnips, kale, broccoli or cabbage.

What’s at market:  pickling cucumbers, green beans, red and blue potatoes, sweet onions, kale, cabbage.  Circle S ground beef.

According to the University of Georgia’s horticulture-department Website, turnips “require a cold damp climate to reach perfection.” Maybe that’s why we always picture them as the perennial plat du jour in some bleak Dickensian orphanage. But the cruciferous vegetable is actually somewhat sweet and crisp, with a decent amount of fiber and vitamin C, and since it keeps well, it’s one of the last holdouts at the winter Greenmarket. If there’s anything that can change the root’s spartan image, it’s cream and butter, and lots of it, as in this luxurious gratin from Chanterelle chef-owner David Waltuck. –Robin Raisfeld & Rob Patronite

Ingredients

2 medium potatoes, peeled
2 medium turnips, peeled
2/3 cup milk
2/3 cup heavy cream
3 cloves garlic, coarsely chopped
Salt, to taste
Pepper, to taste
4 teaspoons butter

Instructions

Preheat oven to 375.

(1) Slice potatoes and turnips in 1/8-inch rounds with a mandoline or by hand. In a heavy-bottomed saucepan over medium-high heat, combine milk, heavy cream, and garlic. Bring to a boil and then turn off heat, letting garlic steep for at least 5 minutes. In a mixing bowl, combine potatoes, turnips, and salt and pepper to taste. Coat the bottom and sides of four ceramic ramekins (one-cup soufflé dishes) with 1/2 teaspoon butter each. (A large baking dish may be substituted.)(2) Layer turnips and potatoes in each ramekin until halfway full. Strain garlic from milk-and-cream mixture. (3) Fill each ramekin with the strained liquid almost to the top and distribute a dollop of the remaining butter evenly atop each. Place ramekins on a baking sheet and bake for 20 minutes, until the tops are golden brown and the liquid almost entirely absorbed. Serve in ramekins or removed, but do not invert. The gratin may be made in advance and reheated before serving, ideally with a simply dressed green salad.

There has been nothing cold or damp about our climate this spring.  I am unsure of what perfection is as a turnip, but hoping you will enjoy this recipe.

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

Circle S Farm Delivery Monday, June 13 and MSFM pick-up Wednesday, June 15

The way I see it, if you want the rainbow, you gotta put up with the rain.

Dolly Parton

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We did have some rain Sunday.  Not enough, but still greatly appreciated!   This rainbow made me smile.

Farm News:

Back to being hot and dry.  The fire in the cove came back to life today – and they were fighting it fervently, dumping water and making firebreaks.

Our cows have had an outbreak of pinkeye because the flies have been so bad.  The face flies get on their eyes and spread it – eventually their eyes start to run, and when it gets really bad they turn white and look ultra-spooky.  Hoping we will get some relief from the heat and dry and that will help them heal.

Furniture of the week:IMG_0182

Of course – I had to display something of mine on Curtis’s table.  This table would be a perfect small coffee table.  Made out of reclaimed wood from the old barn we inherited, a beautiful, rustic holder of vegetables (or magazines,  books, or coffee for that matter).  Yours for $350.

What’s in the bucket?  squash, broccoli, beets, potatoes, mixed lettuces, red or green cabbage, pickling cucumbers (giving you a week off from kale!)

What’s at market:  broccoli, beets, potatoes, cabbage, onions, kale, Circle S Ground Beef.  BEET THE HEAT special:  2 bunches of beets, one head broccoli and one bunch kale – all for $9 (save $3)

Roasted Beets

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 tsp fresh parsley, chopped
  • 1 tsp fresh garlic, minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Zest of 1 lemon
  • 2 cups fresh sliced beets, cut into 1/8-inch slices

Directions

Preheat oven to 350°F.

For the beets: Wash, peel and slice into 1/8-inch thick pieces. Yield is 2 cups sliced beets.

In a medium size bowl, combine all the ingredients except for the beets – mix thoroughly and set aside.

Place prepared beets in bowl with marinade and toss to coat.

Spread beets out on a non-stick sheet pan and bake in the oven for 25 minutes or to desired degree of doneness.

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

Never approach a bull from the front, a horse from the rear, or a fool from any direction.  Cowboy Wisdom

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Look at this handsome fellow.  Oh, and my cute husband too!  Rock (his horse) is one of the loves of my life.  He seems to keep us all out of trouble when we are working cattle, he is an old soul and a wise one!  Thanks to our good friend Julie Clark for taking this awesome pic!

The quote holds true.  A year ago when we were working our calves (vaccinations etc)  Curtis walked behind a horse to go around the corral.  The horse kicked him quick as lightening and knocked his feet out from under him.  He landed with his head right behind her hooves, and I held my breath hoping she wouldn’t kick again.  She didn’t – nice horse just bad timing.  But reminded us all, even though you know a horse and trust them, it is best not to surprise them from behind!!

Farm News:  Still hoping for rain.  It has been spotty and we haven’t received our share.  The animals are coughing from the dusty feed and the dusty air.  Curtis wonders how I can see out my back windshield from all the dust covering it.

Because I am using horse power in my garden this year, I set up only two rows of irrigation.  I have to move my irrigation and the electric fence every time I cultivate with the mules – they are afraid of it and it would be horrific to get tangled up in it (maybe the ride of my life!).  So I am spending most of my time moving irrigation tape from one row to the next trying to save my crops. I went to check the blueberry bushes and half the berries had dried up and fallen on the ground underneath them.  It is terribly dry!

And on top of that – a fire got started in the cove (the valley below us).  I saw the smoke early this week – and commented to Curtis “strange time to be burning”.  Sure enough, it came all the way up the side of the mountain.  We saw the helicopters dumping water on it.  I think they have it under control, but a little too close for comfort.

What’s in the Bucket:  I will be loading you up in case things dry up in the coming weeks!  Turnip roots, kale, summer squash, romaine lettuce or cabbage, spring onions, spinach, bunch o broccoli and basil.

What’s at the Market:  kale, cabbage, broccoli, spinach, spring onions, turnip roots, basil, Circle S ground beef.

Market Special:  The Turnip Truck Special: one quart turnips, one bunch broccoli, one # ground beef all for $7 (savings of $3)

 

 

 

Simple Broccoli and Kale Salad 

Prep Time: 10 minutesTotal Time: 10 minutes
Serves 4-6

Ingredients:

  • 1 large head of fresh broccoli, cut into small florets (about 2 ½ cups florets)
  • 5 large kale leaves, very finely chopped
  • 1 medium carrot, grated with a box grater
  • ½ cup sliced almonds
  • 1 tbsp currants or small raisins
  • 2 tbsp flaxseed oil (or extra virgin olive oil)
  • 2 tbsp red wine vinegar (apple cider vinegar will work, too)
  • 1 tsp agave nectar
  • 1 pinch sea salt

Recipe:
Pulse the broccoli in a food processor about 10 times to give it a fine chop, then add it to a large mixing bowl. Add the sliced almonds to the food processor (you don’t need to clean it) and pulse them 5-6 times, until finely chopped. Add the almonds, finely chopped kale, grated carrot, and currants to the broccoli. In a separate bowl, combine the oil, vinegar, agave and salt, whisk together until smooth and add to the broccoli and kale mixture. Toss to combine.

Serve immediately, or store in the refrigerator in a glass, airtight container for up to 3 days

– See more at: http://www.elizabethrider.com/yummy-crunchy-broccoli-kale-salad/#sthash.pyub3T8M.dpuf

Circle S Farm Delivery Monday, May 31 (Memorial Day) and MSFM pick-up Wednesday, June 2

Patriotism is supporting your country all the time, and your government when it deserves it.

Mark Twain
IMG_0159Curtis and I generally aren’t aware of holidays etc.  We totally forgot our anniversary one year.  We don’t give gifts per say, and we don’t get any holidays from work.

So, of course, we weren’t really aware it was Memorial Day weekend.  We were in the midst of haying – which always means equipment breakdown – or unlikely rain storms.  In a state of exasperation we went to little town of Menlo (population 474) to get a part for our hay baler.

There, on the square, they had the most beautiful display of flags representing the people in their community who serve or have served our country.  Curtis said “I love this town” as we drove by, and I thought of all the other towns and communities who also were honoring their servicemen.  It is a perfect example of local communities coming together to celebrate freedom – and the people committed to defending it.

Farm News:  Curtis and I have added 12 new cows to our herd.  We finally found some cows that were part of a small herd.  The farmers were selling them because they had lost their lease on some land, and were out of grass for them.  They are young and gentle and beautiful.  I made the AWEFUl decision to go pick them up Friday – forgetting about Memorial Day traffic.  The drive from Murfreesboro on I 24 was wall to wall.  I was 15 minutes from my exit when I got in a terrible traffic Jam.  Stuck on the interstate with a loaded trailer of cattle in 90 degree heat is not a place you want to be.  Luckily – an hour later I was able to make it through – and the cows seemed OK when we unloaded.

Furniture of the Week:

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This beautiful barn wood mirror can be yours for $65 (but not Otis – he stays with us!)

What’s in the bucket this week:  broccoli or napa cabbage, spinach, romaine and red bibb lettuce, turnips with roots, kale, broccoli greens, basil and rosemary.

What’s at the market this week:  Green leaf lettuce, romaine lettuce, red butterhead lettuce, turnips with roots, broccoli greens, Kale.  BEEF-N- GREENS special: any two bunches kale, turnip greens with roots, or broccoli greens and 1# ground beef for $8.

Recipe of the week:

Broccoli greens:

2 c cooked broccoli greens

1/4 c spring onion chopped

2 sprigs fresh rosemary minced

2 cloves garlic, minced

2 T bacon grease

1 tsp salt and pepper to taste

Process

  1. Wash broccoli greens and remove stems (including the primary vein bisecting the leaves).
  2. Tear broccoli leaves into small pieces, chop green onion, mince garlic and rosemary.
  3. Heat the bacon grease in a large soup pot or french oven over medium high heat.
  4. Saute green onion and garlic for 2 minutes, then add the broccoli greens and rosemary. Saute for 10-15 minutes, stirring often – it will be finished when the garlic and onions soften and the broccoli greens are wilted.

 

Happy Eating and thanks for buying local food from Circle S

Circle S Farm delivery Monday, May 23 and MSFM pick up Wednesday, May 25

Cursing is invoking the assistance of a spirit to help you inflict suffering. Swearing on the other hand, is invoking, only the witness of a spirit to an statement you wish to make.

John Ruskin

Madge:  Meet Madge.  Madge likes food and companionship.  Madge likes grain, apples, carrots, grass, hay, or anything else a mule would like to eat. Madge likes lazy, cool days with lots to eat.  Madge mainly likes FOOD.

Madge

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Mack. Meet Mack.  Mack has anger issues.  He is angry because Madge never pulls her weight.  He is angry because she always steals his food.  He is angry because he is old.  Mack is angry.

Farm News:  OK – back to the quote: cursing.  As most of you know, I’ve committed to horse power this year.  Well – one thing to remember – you can’t be in a rush with horses (or mules).  We had a rough week cultivating  – or actually hilling potatoes.  I did a lot of cursing, (oops I mean swearing) – loud swearing- and I am hoping the neighbors did not hear me!!  In my defense, a LOT of potatoes lost their lives!

Furniture of the week: IMG_0145 Again – not a great picture.  But – one of my favorite pieces. Price:  $500.  If you are interested, I can send more pictures.

What’s in the bucket:  Lots of lettuce!!  Green and red lettuce, french breakfast radishes, spring onions, kale, turnip greens, marjoram or rosemary and beet greens.

Main Street Market Items Available:  Lettuce, french breakfast radishes, spring onions, kale, turnip greens, Circle S ground beef.  Special:  lotta lettuce 2 for one special.

French Breakfast Radish Sandwich

This is a simple pleasure, dressed up with an herb compound butter and lettuce greens. If pale pink French breakfast radishes are unavailable, substitute red globe radishes.

French Breakfast Radish Sandwich

Kara Newman for NPR

Makes 4 sandwiches

1/2 cup unsalted butter

1/2 tablespoon chopped marjoram or rosemary

2 bunches French breakfast radishes, sliced into thin rounds (about 1/8-inch think)

1 1/2 cups lettuce torn into pieces

8 slices brown bread , such as pumpernickel or rye

Allow butter to soften, and stir in herbs. Spread a layer of herb butter on one side of each piece of bread. Lay out four pieces of bread, butter side up, and arrange a layer of radish rounds on top of the butter, followed by a layer of torn lettuce on top of that. Top with a second piece of bread, butter side down. Slice diagonally into two triangles and serve.

 

 

Circle S Farm pick-up May 18, Main Street Farmer’s Market

“Don’t judge each day by the harvest you reap but by the seeds that you plant.”
Robert Lewis Stevenson

IMG_0080Well …..we have come a long way since I left you last fall.  I don’t write the blog out of season, but that doesn’t mean that things aren’t happening on the farm!!  As many of you know, we are building a cabin on our new property.  We started in August, and hopefully will be finished this August – 1 year later!  It is a small house, the loft and porch make it look larger.  1 bedroom, 1 bath, a loft bedroom for Logan when he is here, and a one room kitchen living space.  We just got the water line in yesterday – hoorah.

Farm News:  Many of you inquired about eggs this season.  In the midst of everything – we rented our house to the son of one of our neighbors- who have the cutest lab/bird dog mix named Mabel.  Well, Mabel was minding her Ps and Qs and staying in the yard fence until one day…… she got out when no one was home and she killed 24 of our 35 chickens – all in an hour or so.  Needless to say – Curtis decided to give the rest of the chickens to a friend lest they suffer the same fate.  There will be no eggs this summer season.

Once we get moved to the new place I am planning to surprise Curtis with a new fleet of chicks – he was pretty devastated by the whole deal.

Furniture News:  We inherited with our new farm a wonderful old falling down barn.  Lots of beautiful wood.  Initially, we thought we would try to fix it.  However, structurally it turned out to be a disaster.  So we are using some of the wood in our house, and some of it for ….furniture.  Thus the Circle S Farm and Furniture Co.!

Curtis has always made the most beautiful furniture out of barnwood.  When his mother wanted to take down an old chicken house at their homeplace, Curtis decided to reuse the wood, that is when it all started.  Since then, he has made every piece of furniture we ever needed – an entertainment center, an island for our kitchen, a coffee table, mirrors for our bathroom., doors, picture frames, boxes….you name it!    He also has been commissioned to make tables for Boccacia (Italian restaurant downtown) and a wine tasting table for Riverside wine (he built their checkout counters and wine room as well).  I have decided to post a new piece of furniture each week and hope that readership to our blog will expand and help us cultivate this love and talent he has – bringing reclaimed wood back to life. So – this week’s piece is one of my favorites.  It is so simple, but beautiful and practical.  Perfect to put next to your rocking chair – and will hold up inside or out.  It can be yours for $150!  I wish my pics were better.

 

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What’s in the Bucket this week:  red and green leaf lettuce, turnip greens, mustard greens, kale, radishes and spring onions. 

AHHH the season of salads!!

Following – a simple kale salad.  Think about throwing mustards, lettuce or other greens in as well.  Substitute dried fruit or sweet potatoes if you don’t have winter squash.

Serves 2

1/2

cup cubed kabocha, butternut, or other winter squash

Extra-virgin olive oil

Salt and freshly ground pepper

1

bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups

1/4

cup almonds, cut roughly in half

1/4

cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar — if you can’t find aged cheddar, use parmesan)

Fresh lemon juice

Pecorino or other hard cheese, for shaving (optional)

  1. Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
  2. In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
  3. Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.

 

 

Circle S Farm CSA LAST DELIVERY MONDAY, JULY 20, MSFM LAST PICK-UP WEDNESDAY, JULY 22 AND LAST DELIVERY THURSDAY, JULY 23

It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.
Lewis Grizzard

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Yep folks, that’s right, this is the last week.  We are finishing up early so Curtis and I can work on our new property – fencing and building a cabin for us to stay in.

So, we’ll keep this short and sweet.  Much like last week, there will be an assortment things in the bucket – and each bucket will be a little different.  I can promise you this:  Tomatoes (lots of ripe heirloom and roma tomatoes – and cherry tomatoes), basil – a lovely companion for your tomatoes!!  berries and winter squash (spaghetti, butternut, Georgia candy roaster, acorn and combination of these.)

A friend gave me a subscription to Garden and Gun this year.  This recipe is a delicious version of a tomato sandwich.
Tomato Grilled Cheese with Beer and Bacon Marmalade
Serves 1

Ingredients

Tomato Grilled Cheese2 tbsp. softened unsalted butter, divided
2 slices white bread, preferably thick
¼ cup Beer and Bacon Marmalade (recipe follows)
2 slices American cheese
3 slices heirloom tomato

Preparation

Spread butter onto one side of each piece of bread. Place a cast-iron skillet over medium heat and toast the buttered bread.Remove the bread from the skillet and place it on a cutting board, toasted side up. Slather the marmalade over the toast, and then stack the cheese and tomato on top. Put the sandwich together, and spread the soft outside with the remaining butter. Return it to the skillet and toast until golden and cheese is gooey. Serve with beer.

Beer and Bacon Marmalade
Makes 1 cup, or enough for 4 sandwiches

Ingredients

12 oz. smoked bacon
¼ cup minced shallot
1 tbsp. minced garlic
3½ tbsp. dark brown sugar
1 tbsp. honey
3 tbsp. sherry vinegar
3 tbsp. apple cider vinegar
1 cup brewed coffee
1 cup beer, preferably a porter or stout
1 tsp. kosher salt
¼–½ tsp. crushed red pepper

Preparation

Cook bacon slices in a cast-iron skillet over medium heat until crispy (about 5–6 minutes), and then remove them to a paper-towel-lined plate to drain. Reserve 2 tbsp. of bacon fat in the pan, and add the shallots. Cook them over medium heat until they begin to brown (about 3–5 minutes), and then add garlic and cook for about 30 seconds before adding brown sugar, honey, and vinegars. Simmer until reduced by half, and then add coffee and beer and continue to simmer until the mixture is reduced to a syrup-like consistency (about 10–12 minutes). Remove from the stove, season with salt and red pepper, and allow to cool. Crush or chop bacon into small pieces and fold them into coffee-beer mixture. Store in an airtight container, refrigerated, for up to 3 days.

 

Circle S Farm delivery Monday, July 13, MSFM pick-up Wednesday, July 15 and delivery Thursday, July 16

“Change will not come if we wait for some other person, or if we wait for some other time. We are the ones we’ve been waiting for. We are the change that we seek.”
Barack Obama

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Farm news:  2 more weeks and our season will be over.  If you are a half share, please remember to leave your bucket out or bring it to market.  I will give you bags this week.

What’s in the bucket:  It will be a mix and match for the last two weeks.  Things you can count on:  green tomatoes, red tomatoes, cherry tomatoes, black or blueberries, winter squash, sweet corn from the food hub.  You will also get other things – some old and some new:)  A surprise is always fun!

If you need something to try with green tomatoes other than frying them, try the following recipe.  You can use the winter squash you have, don’t feel limited to butternut.

Squash, Bean and Cheese Enchiladas With Green Tomato Sauce

MAKES 4 TO 5 SERVINGS

Ingredients

Sauce
  • 1 tablespoon vegetable oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 7-ounce can whole green chiles, drained and chopped
  • 1 pound green tomatoes or tomatillos, chopped (about 2 1/2 cups)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried Mexican oregano
  • 1/2 teaspoon kosher salt
  • 1 cup vegetable broth or 1 vegetarian bouillon cube dissolved in 1 cup hot water
  • 1/2 cup water
  • 1/2 cup fresh cilantro leaves
Filling
  • 1 tablespoon vegetable oil
  • 1/2 onion, chopped
  • 1 clove garlic, chopped
  • 2 cups peeled and diced butternut squash (1/2-inch pieces)
  • 1/2 cup water
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 diced chipotle chile in adobo (1 tablespoon)
  • 1 14-ounce can pinto beans, rinsed and drained
  • 10 corn tortillas
  • 1 cup shredded Monterey jack cheese (divided)

Instructions

Preheat the oven to 350 degrees.

To make sauce: Heat the oil in a large skillet set over medium-high heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Stir in the green chiles, green tomatoes, cumin, oregano, salt, broth and water. Bring to a simmer and cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 10 minutes. Pour the mixture into a blender or food processor, add the cilantro and purée until smooth. Set aside.

To make filling: Rinse and dry the skillet and return to medium-high heat. Add the oil. When hot, add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Add squash and sauté for about 3 minutes or until it is starting to brown around the edges. Add the water, cumin and salt. Cover and cook until squash is tender but not mushy, about 10 minutes. Add the chipotle in adobo, pinto beans and 1/2 cup of the green tomato enchilada sauce. Simmer for a few minutes until beans are heated through.

While the filling simmers, wrap the tortillas in foil and place in the oven until warm and pliable, about 5 minutes. Ladle 3/4 cup of sauce in the bottom of a 9-by-13-inch pan. Spoon 1/4 cup filling onto each tortilla, then top with 1 tablespoon cheese. Roll up the tortillas and place folded side down in the pan. Cover enchiladas with the remaining sauce and sprinkle with the remaining cheese. Bake until hot in the center and cheese is melted, about 30 minutes.

 

 

Circle S CSA delivery Monday, July 6, MSFM pick-up Wednesday, July 8 and delivery Thursday, July 9

life on the farm

My neighbor gave this to me after watching us work.  Her father farmed, and we have leased their property for a number of years.  I think she thought it was fitting.

I read it when I get tired or frustrated and it makes me laugh and remember why we keep trying.

Farm News:  3 more weeks of CSA.  The rain is wreaking havoc on my tomato crop, which was looking promising.  Also the raspberries -which mold with even a drop of rain (guess that’s why they grow well in dryer climates.)  Tomatoes need heat, sun and no wet leaves to turn ripe and delicious.  I haven’t given up hope.

I will be buying some things from the local food hub to supplement my buckets the next few weeks.  I had a few crops fail – sweet corn, carrots and my peppers aren’t looking great.  Hub didn’t have carrots, but plenty of sweet corn.  I love sweet corn – and hate for anyone to miss out (including me) …and it feels good to support our new food hub.  They have bought some things from me, so now I’ll buy something from them.

What’s in the bucket this week?  Sweet corn from the food hub!!  squash, cucumbers, beets, tomatoes, cherry tomatoes, red and blue potatoes, perhaps a jalapeño pepper, black or blueberries.

Following – a recipe from Martha Schulman for Tomato, cucumber and corn salad.  Good for dipping, to serve on top of grains or fish.

INGREDIENTS
1 to 1 ¼ pounds ripe tomatoes, cut in small dice
½ European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
Salt to taste
¼ cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
Optional: 1 ounce feta, crumbled (about 1/4 cup)
Nutritional Information
PREPARATION
Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.
Advance preparation: This will hold for a few hours in the refrigerator.

6 servings