Category Archives: Circle S Farm News

News from Circle S Farm

Circle S Farm delivery Monday, Oct. 8 (Columbus Day) and MSFM pick up Wednesday, Oct. 10, 2018

“I’m so glad I live in a world where there are Octobers.”
L. M. Montgomery, Anne of Green Gables

Farm News:  Well, we are finally here.  The last week of CSA for 2018.  Our cows start calving this week, so it’s just a shift of attention from garden to animals.  Curtis is baling the last of our hay as I write.  We are hoping for 70 calves this year.  It will be a busy fall:)

I want to thank all of you for your participation in our CSA this year.  Every year I am amazed at how graciously you all accept the successes and failures of the season.  It is a wonderful experience to have such a lovely and loyal group of people supporting our farm!

What’s in the bucket:  candy roaster squash, kale, daikon radish, broccoli or cabbage, white sweet potatoes, green roma tomatoes, jalapeno, parsley.

As most of you know, I love spicy food.  The sauce to these green tomatoes adds some kick – but well worth it.  For a milder sauce, seed the jalapeno.

Grilled Green Tomatoes 
Author: Carolyng Gomes
Recipe Type: Side
Serves: 2
Ingredients
  • 2 large sweet peppers, yellow
  • 3 green tomatoes
  • ¼ jalapeño
  • 1 tbsp parsley, finely chopped
  • 1 tbsp vegetable oil
  • salt and pepper
Instructions
  1. Preheat grill pan on medium heat.
  2. Cut off tops of yellow peppers, quarter and add to grill pan. Cook until charred and softened. Remove from pan and set aside.
  3. Slice tomatoes ¼ inch thick.
  4. Brush one side of slices with oil and lay on grill pan, oiled side down. Cook for 6-8 minutes.
  5. Brush tops of tomatoes with remaining oil and flip.
  6. In a food processor add peppers, jalapeño and parsley. Blend until a sauce forms.
  7. Add salt and pepper to grilled tomatoes. Top with Spicy Yellow Pepper Sauce or serve on the side for dipping.

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

 

Circle S Farm delivery Monday, Oct 1 and MSFM pick up Wednesday, Oct 3, 2018

“Although my body was useless, out of what felt like desperation, I acted out a hateful, scathing punishment. There were days when each time I lowered the hoe, I would groan, “Die! Just die and end it! Die! Die and end it all!” I planted 600 sweet potato vines.”
Osamu Dazai
This is how I feel at the end of the season.  Instead of wishing the garden to die, I can’t wait to let the cows in the garden.  It is so much fun to watch them eat broccoli and kale and dig the leftover turnips and sweet potatoes up and eat them.  When they are finished,  it looks like it’s ready to be planted again.  And then I will seed rye grass for them to eat in spring.

Farm News:  Digging sweet potatoes this week!  They have not loved all the rain early in the year – and I was not able to get them all out before the 11 inches of rain that fell last week.  Some of them are starting to rot.  Hopefully they will dry and cure.    Only two weeks of CSA left!

What’s in the bucket:  Broccoli florets, cabbage, head lettuce, collard, butternut, sweet potato, easter egg radish, daikon or kohlrabi.

What’s at market:  Daikon, easter egg radish, sweet potato, kale, collard, cabbage, broccoli florets, butternut, candy roaster squash, cheese pumpkins.

This is a great recipe for winter squash soup.  I would skip the bread bowl and just serve with crusty toasted sourdough – but that’s just me.
Michael Symon’s Curried Winter Squash Soup
Olive oil
2 T unsalted butter
1 butternut squash peeled and cut into 1/2 inch chunks
salt and pepper
1 small yellow onion diced
1 2inch piece of ginger
2 t Curry powder or curry paste

1 15- ounce can Coconut Milk

1 cup Water

Cilantro Leaves (to garnish) Lime Wedges (to garnish)

4 Sourdough Boules (hollowed out; the inside bread reserved) Greek Yogurt (to garnish)
Toasted Butternut Squash Seeds (to garnish)

Preheat oven to 350F. In a dutch oven, heat the olive oil and a tablespoon of butter over medium-high heat. Add the butternut squash, onion, a generous pinch of salt, and sauté until softened.

Add the ginger and the curry powder or paste, and cook until very fragrant, about a minute. Add the coconut milk and water, and bring to a simmer. (Boiling will cause the coconut milk to break.) Cook for 15 minutes to allow flavors to come together.

Meanwhile, brush the inside of the sourdough boules with olive oil, and bake for 10 minutes, to lightly toast interior of boule.

Heat a tablespoon of butter in a nonstick pan, and add the reserved interior bread and season with salt. Once crispy, drain on a paper towel lined plate.

Use an immersion blender to puree the soup until completely smooth. Check seasonings, adjusting with salt and freshly ground pepper.

Ladle the soup into the sourdough bread bowls. Garnish with toasted croutons, cilantro, lime wedges, yogurt, and toasted seeds.

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

Letty

Circle S Farm delivery Monday, September 24 and MSFM pick-up Wednesday, September 26, 2018

“No man needs a vacation so much as the man who has just had one.”
Elbert Hubbard

Curtis and I had a great time in Tryon, NC at the World Equestrian Games.  It was so good to get away, and be joined by family and friends for the event.  Very exciting because the US team won their first team title in the jumping, which we watched.  And of course, the horses were beautiful…all at the top of their game.

Back to work…..

Farm News:  Jennifer and Josh cared for our dogs, horses, cows, chickens, chicks, farm, garden etc.  They did such an amazing job, we are ready to go on vacation again (after we rest up of course).  All the animals were so happy and well cared for when we got home:)

We have three more weeks of CSA and I’m hoping for rain and cooler weather to finish the season.

What’s in the Bucket:  Kale, red and green okra, broccoli, heirloom sweet potato, cranberry beans (pictured above….yes you must shell them). green beans, daikon radish.

Following a recipe from Genius Recipes that I love for kale salad.  You can use one of your winter squash you have set aside – or use sweet potatoes instead.   They may even roast faster….All good!

Author Notes: This salad is ideal for making ahead for company (or tomorrow’s lunch) and has been a mainstay on the menu at Northern Spy Food Co. in Manhattan’s East Villag (…more)Genius Recipes

Serves: 2
Prep time: 30 min
Cook time: 40 min

  • 1/2cup cubed kabocha, butternut, or other winter squash
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
  • 1/4cup almonds, cut roughly in half
  • 1/4cup 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

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

Letty

 

Circle S Farm delivery Monday, September 10 and MSFM pick-up Wednesday, September 12, 2018

The Cow in Apple Time
Something inspires the only cow of late
To make no more of a wall than an open gate,
And think no more of wall-builders than fools.
Her face is flecked with pomace and she drools
A cider syrup. Having tasted fruit,
She scorns a pasture withering to the root.
She runs from tree to tree where lie and sweeten
The windfalls spiked with stubble and worm-eaten.
She leaves them bitten when she has to fly.
She bellows on a knoll against the sky.
Her udder shrivels and the milk goes dry.
Robert Frost
I love this poem – for some reason.  Perhaps because I have had the cow that ended up in the apple orchard eating windfalls.  Or the herd of cows end up in my garden.  In the fall, when the grass starts to slow down and it is dry – the lush garden is very tempting.  To deer, and cows etc…
It’s finally fall.  I know it not because of the weather, but because of what is on my plate.  Tonight…turnip greens, October beans, late okra, sweet potato..
I am sending two recipe links that one of our members shared.  We were commiserating our lack of love for cantaloupe.  Pasta with cantaloupe?  Sounds like a good solution to me.  Also a great recipe for Liberian greens which may become a staple in your kitchen.
Farm News:  22 chicks roaming the farm with their foster mother.  Well – she hatched 6 chicks and I ordered 16, so now she is the mother of 22.  A big job for a hen.  Fingers crossed the hawks won’t get them.
What’s in the bucket:  October beans, turnip greens, cantaloupe, cilantro, green beans and basil.
What’s at market:  October beans, turnip greens, daikon radish, cilantro, green beans, basil, candy roaster and butternut squash, gomphrena and zinnia bouquets.
Happy eating and thanks for buying local food from Circle S Farm!

Circle S Farm delivery Monday (Labor Day), September 3 and Wednesday September 5, 2018

“Men and melons are hard to know.”  -Benjamin Franklin

I have the hardest time growing and knowing melons.  Every year I try – if I succeed the raccoons and coyotes eat them.  No one eating my melons this year – so prospects are grim.  I have cut a few of them – and it’s 50/50 chance you will get an edible one.  Good news is – if you have a healthy bunch of crows around – they will love to eat a cut melon.

FYI I had some good comments about the sweet potato green recipe from last week, so, if you haven’t tried it….be brave:)

What’s in the  Bucket:?  MELONS!!, sweet potato greens, turnip greens, red and green tomatoes, cilantro, winter squash, hot peppers, braising arugula.

What’s at Market:  sweet potato greens, turnip greens, basil, cilantro, arugula.  Circle S Beef:  SOLD OUT FOR 2018.

I often have a hard time deciding what to do with arugula once it grows from baby to mature.  It’s too big and a little too tough to use in a salad.  But it’s spicy flavor is just right for a pasta sauce or in pesto.  In fact – I like arugula pesto better than basil pesto.

Following is a recipe for an arugula cream sauce. Here, it is served with pasta.   But it also works well served over chicken or fish.  If you can’t find fresh corn – add another vegetable, or some shrimp to the dish.

Directions

  1. In large pot cook gnocchi or Penne according to package directions, adding corn the last 5 minutes of cooking time. Transfer ears of corn (if using) to cutting board. Drain gnocchi and corn kernels (if using), reserving 1/2 cup of the pasta water. Do not rinse.
  2. Meanwhile, for cream sauce, in medium saucepan combine half-and-half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water.
  3. Return cooked pasta to pot. Cut corn from cob and add to pasta. Pour cream sauce over pasta; heat through, if necessary. Stir in arugula. Serve in bowls. Sprinkle with additional salt, pepper, dried herb, and crushed red pepper.

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

 

 

Circle S Farm delivery Monday, August 27 and MSFM pick-up Wednesday, August 29

“Deep summer is when laziness finds respectability.”  Sam Keen

Employee of the Month

This is Isabelle.  Every Wednesday, Jennifer and Isa show up for work together.  Isa is always excited about her work and her exuberant behavior is contagious.  She bustles about in the garden with us and greets all the animals with a grin (especially the cats).  So, I am giving Isa (and Jennifer) Employee of the month.  (Doesn’t matter that they are my only employees, they would get it anyway!)

However – The hot humid days find Isa laying like she is here – in the shade by mid-day.  I have to say, I feel like lounging in the shade too.  I guess that’s why they call it the dog days of summer.  And I feel exceptionally lazy this year.

What’s in the Bucket?   Lots of either/or this week as I have a little bit of this and a little bit of that in the garden.  Arugula or lettuce mix, okra or summer squash, tomatoes, cherry tomatoes, daikon radish greens, spaghetti or butternut squash, basil, sweet potato greens.

What’s at market?  arugula, lettuce mix, basil, tomato, daikon radish greens, winter squash, sweet potato greens.  Here is a recipe for Sweet potato greens from Coon Rock Farm.  I think it might go wonderfully with roasted winter squash (or that North Georgia Candy Roaster if you are still hanging on to it)

Sweet and savory sweet potato leaves

  • 8 cups de-stemmed, torn and rinsed sweet potato leaves
  • 1 tablespoons olive oil
  • 1/2 small yellow onion, diced
  • 1/2 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1/2 tablespoon cider vinegar
  • 3/4 cup vegetable or chicken stock
  • 2 tablespoons dried cranberries
  • 2 tablespoons crushed pecans
  • 1/2 teaspoon minced garlic

Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 min. Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat. Stir in the sweet potato leaves, cover and cook 5 min until wilted. Stir in the cranberries and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 min. Season to taste with pepper. Sprinkle with pecans before serving.

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

 

Circle S Farm CSA Delivery Monday, August 20 and MSFM pick-up Wednesday, August 22, 2018

“August rain: the best of the summer gone, and the new fall not yet born. The odd uneven time.”
― Sylvia PlathHard to believe it is end of August.   Fall is a lovely time of year for a farmer.  The season’s harvest coming to an end.  Because we worry, we worry.  The cows will get in the garden.  The deer will get in the garden.  The hail will ruin the garden.  The rain will ruin the garden.  All that hard work…..

Last night I was out harvesting some fall squash.  Curtis wasn’t feeling well – so I was trying to stay out of the house.  Quit rummaging around while he was trying to rest.  So it was late – duskish, and I was piddling around.  Putting candy roasters in my wheelbarrow and daydreaming.

There are loads of fall geese in our fields.  I heard a commotion and large splash as all of them crashed into the water.  When I looked up to watch…a deer was headed right for me.  She was spooked and panting as she came up the hill.  She did not see me.  She stumbled through two of our hot wires and all of a sudden she was in the garden with me – maybe 10 feet away.  She had this look on her face like –WOW, I’ve stumbled into Eden.  And still,  she did not see me.

We had a moment of fellowship together.  And then I moved before she got comfortable in my Eden.  I thought she would go back the way she came,  she chose the 6 strand high tensile wire. She almost made it but snagged the top wire with her feet…because she was weary.   It somersaulted her and she landed with a thud on her back and was still for a minute.  I held my breath.

Then she sprung up and headed off towards the turtle pond and I yelled “and don’t come back”.  But what I really meant was, just wait until my season is over.  Or, come and eat just a little.

What’s in the bucket:  Candy roaster squash, arugula, tomatoes, butternut squash, okra, cucumbers, hot peppers, bell peppers, a few other things that are just beginning or just ending….perhaps, as we are in between seasons.

What’s at market:  North Georgia Candy roaster squash, butternut squash, arugula, summer squash, lettuce mix, cherry tomatoes, tomatoes, zinnia’s and basil.  Circle S Beef:  ground beef, roasts.

Here is a recipe I found online for winter squash pie.  Much like pumpkin pie.  If you aren’t ready for fall yet….good news.  This squash should keep for a month or two.  Just keep it cool and dry.  It is also good in soups or roasted in the oven.

Winter Squash Pie

Hands on: 30 minutes

Total time: 1 1/2 hours

Serves: 12

This is Mecca Lowe’s recipe for North Georgia Candy Roaster pie. You can make this pie with any winter squash you have on hand, but if your squash is not as sweet as the North Georgia Candy Roaster, you may need to increase the sugar.

1 1/2 pounds winter squash, peeled, seeded, cut into 2-inch chunks

1/2 cup granulated sugar

1/3 cup skim milk

2 eggs

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon ginger

1 crust for 9-inch pie

Whipped cream, for garnish

Preheat oven to 375 degrees.

In a large saucepan, arrange squash chunks and cover with water. Boil until tender, about 20 minutes. Drain and put squash in bowl of a food processor. Add sugar and milk and pulse to puree squash. Add eggs, butter, flour, vanilla, cinnamon and ginger and process until smooth.

Pour squash filling into pie crust and bake 50 minutes or until a knife inserted in the center of the pie comes out clean. Cool pie on a wire rack. Serve at room temperature with whipped cream if desired.

Per serving: 148 calories (percent of calories from fat, 36), 3 grams protein, 21 grams carbohydrates, 1 gram fiber, 6 grams fat (2 grams saturated), 38 milligrams cholesterol, 115 milligrams sodium.

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

Circle S Farm CSA delivery Monday, August 13 and MSFM pick-up Wednesday, August 15

“Be careful about reading health books.  Some fine day you’ll die of a misprint.”  -Markus Herz

It’s funny how as human’s we don’t know what we should eat.  We constantly battle between eating what’s healthy and….what’s easy.  Because, let’s admit it, cooking is work.  Even the simplest dishes require….dishes.   And that’s just it.  Dishes need to be washed.

I often envy the cows.  They get to move to greener pastures every day or two.  They munch down on fresh grass and seem so happy.  And guess what….no dishes!  I have to admit – I’ve eaten many meals in the garden.  My favorite way to eat okra is right off the stalk – I’m spoiled that way.  But I think Curtis might protest a garden walk for dinner.  That’s how he got to be the Dish Washer!

Farm News:  We are over halfway through the CSA.  I start getting Lazy at this point in the game – the girls and I are ready to go for strolls around the farm instead of doing our garden work.  The chickens get lazy too and I have to give them a strict talking to about our egg production!  Thanks to those of you who have been shorted on eggs for your understanding.

What’s in the bucket:  mixed baby lettuces, edamame soybeans, fennel, summer squash, a grand finale of tomatoes, a mountain of basil, dregs of the garlic harvest.

What’s at market:  baby lettuce, edamame, fennel, summer squash, tomatoes, basil, purple potato.

A salad would be nice as we sweat out the dog days of summer.  Steam your soybeans with some salt and shell the leftovers to throw in the mix…..and the baby squash- the little ones that are so tender.   A few cherry tomatoes and lettuce soaked in ice water and spun dry.  Try some lemon garlic vinaigrette with that and tadaa…

And how about serving that salad with some bruschetta – made of roasted cherry tomatoes and garlic like Jennifer shared with me last week.  Delish.

Lemon Vinaigrette

Juice of one lemon mixed with equal amount of olive oil or grape seed oil.  One clove pressed garlic and salt and pepper to taste.

Roasted Cherry Tomato Bruschetta

Preheat oven to 325.

one pint cherry tomatoes

one garlic clove minced

1 T basil cut into thin ribbons

one fennel bulb minced (optional but delicious)

olive oil

salt and pepper

Toss all ingredients but basil with olive oil and salt and pepper.  Roast about 45 minutes, watching that the garlic doesn’t burn.  Remove from oven and let cool a little.  You can top your crusty bread with this mixture and then sprinkle with basil .  Serve immediately.  OR stir basil in and serve room temp. with bread or chips or pasta.  You can also serve with anchovies or salty olives on the side.

 

 

 

 

 

Circle S Farm Delivery Monday, August 6 and MSFM pick-up Wednesday, August 8

Look at our farmers markets today, bursting with heritage breeds and heirloom varieties, foods that were once abundant when we were an agricultural nation, but that we have lost touch with. Bringing all these back helps us connect to our roots, our communities and helps us feed America the proper way.

 

This is national Farmer’s Market week.  If you can attend, celebrate with Main Street Farmer’s Market this Wednesday from 4-6.  Music, good food and lots of activities!!

Farm News:  Fall Planting in full force this week.  Also, we weaned our last group of calves.  It was a noisy night or two and Curtis and I didn’t sleep much – but we are catching up.  It’s National Farmer’s Market Week – Hoorah!!

What’s in the bucket:  tomatoes, cherry tomatoes, purple potatoes, summer squash, spaghetti squash, edamame soybeans, parsley.

What’s at Market:  music, events, fun.  Oh – and we will have:  tomatoes, cherry tomatoes, summer squash, edamame soybeans, purple potatoes, basil, zinnia and celosia bouquets.  Circle S Beef:  roasts, ground beef, stew beef.

Blue Potato chips with blue cheese dressing

Slice blue potatoes thinly.  Coat with olive oil and salt and pepper and roast in oven at 350 degrees until tender – and a little crispy.  Top with blue cheese dressing and serve.

Blue cheese dressing

  • 1 cup mayonnaise
  • 11/2 Tbsp white vinegar
  • 1/2 ​tsp Worcestershire sauce
  • 1/4 lb blue cheese (crumbled)
  • 1/2 cup sour cream
  • Black pepper (freshly ground, to taste – see above)
  • few drops of tabasco or your favorite hot sauce

How to Make It

  1. In a bowl, combine the mayo, vinegar, Worcestershire sauce and cheese.
  2. Adjust thickness by stirring in some of the cream. Season to taste with freshly ground black pepper.

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

Circle S Farm Delivery Monday, July 30 and Wednesday, August 1, 2018

“According to analyses conducted by the U.S. Department of Agriculture, 100 grams of fresh tomato today has 30 percent less vitamin C, 30 percent less thiamin, 19 percent less niacin, and 62 percent less calcium than it did in the 1960s. But the modern tomato does shame it’s counterpart in one area: It contains fourteen times as much sodium.”
Barry Estabrook, Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit

Wow – we can manage to ruin anything, can’t we?  However, nutritionally dense or not, tomatoes are a crowd pleaser.  Lots more yummy tomatoes this week and OKRA!!!

Ok, tired of Okra?  Freeze it (just chop it up and put it in freezer bags), dry it (in the oven, low temp until it is crunchy), pickle it (recipe follows)  Okra is a star this time of year when we are between seasons.  It just keeps coming until fall weather slows it down.

Farm News:  Busy planting for fall!!  Sweet potatoes look good.  Some late melons if the racoons don’t eat them.  And fall beans.  Lots to look forward to!

What’s in the bucket:  spaghetti squash, summer squash, tomatoes, cherry tomatoes, OKRA, peppers and/or eggplant, field peas or edamame soybeans, basil.

What’s at market:  tomatoes, cherry tomatoes, potatoes.  Circle S Beef:  Roasts, ground beef, stew beef.

Found this recipe on PInch Me I’m Eating.  Easy and delicious.  It will work with other peppers as well – so substitute bell or another sweet and/or hot pepper in your bucket.

Refrigerator pickled okra

INGREDIENTS

  • 13-16 okra pods or however many will fit in a clean spaghetti sauce jar
  • 2 banana pepperssliced, seeds removed (optional)
  • 3 cloves garliccrushed with the side of a knife but not cut
  • 1 tbsp kosher saltplus more for salting pods
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 3 tbsp sugar reduce for a less sweet pickle
  • 1 tsp mustard seeds
  • 2 tbsp water

INSTRUCTIONS

  1. Trim stems off okra pods so the tops are flat, but the pod isn’t opened up. Sprinkle with kosher salt and set aside in a colander, along with banana peppers.
  2. Combine remaining ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, then remove from heat.
  3. Rinse off okra pods and pack tightly into a clean spaghetti sauce jar or other jar, along with banana peppers.
  4. Let vinegar mixture cool for about 10 minutes, then pour over the okra until the jar is full. If there is slightly too much liquid, make sure you get all the “good stuff” in the jar before disposing of any excess vinegar.
  5. Screw on the top and refrigerate for 48 hours. Enjoy!

RECIPE NOTES

Serve with a charcuterie board, bloody Mary, or straight out of the jar.
Keeps, refrigerated, for at least 2 weeks

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