Circle S Farms

Eating crow is a colloquial idiom,[1] used in some English-speaking countries, that means humiliation by admitting having been proven wrong after taking a strong position.[2] The crow is a carrion-eater that is presumably repulsive to eat in the same way that being proven wrong might be emotionally hard to swallow.[2] The exact origin of the idiom is unknown, but it probably began with an American story published around 1850 about a dim-witted New York farmer.[3]

The crows are eating my tomatoes.  Just as they start to turn ripe.    They pulled up all my sweet corn….I planted it three times.  I’m infuriated.  Crows get their bad name from eating other things besides tomatoes and corn – but nevertheless….

Farm News:  The crows are eating my tomatoes.  I also think they have been eating my bell peppers.  I am so aggravated!

What’s in the bucket:  Tomatoes, the ones NOT eaten by the crows!!  Luckily they haven’t ravaged my cherry tomatoes yet.  Cherry tomatoes, basil, Daikon, cucumbers, squash, green beans, edamame soybeans, peppers.  AND – yahoo PEACHES from Jones Farm – and Blueberries from our farm and from our friends at Broadfork Meadows Farm.  This will be the last week for fruit probably – other than from our farm – maybe a few blueberries and pie apples from our trees.

Even though lettuce is out of season – you can still make a refreshing salad as a side dish.

Following a recipe from the Spruce Eats .  Serve this with a piece of King Salmon from Thomas Persinger.  He has the most amazing selection of ethically sourced fish.  http://www.marithymeseafood.com

“Clouds come floating into my life, no longer to carry rain or usher storm, but to add color to my sunset sky.”
― Rabindranath Tagore

Curtis looked out the window Friday night and said “now those are my kind of fireworks!”  What a beautiful sky – and absolutely silent.

Farm News:  Heat and humidity.  That has been the story for this week.  But it is July, and to be expected.  These are the days when my horses greet me at the water hose for a sprinkle down with cool water.  The days where I wear out faster, and move slower.  The days when I wish the sun to set earlier – so the dark will cool the steamy soil.

We are changing seasons.  We are half-way through the summer CSA.  Some spring stuff left – some summer stuff starting.

What’s in the bucket:  cool cucumbers with dill!   savoy  or green cabbage, beet root, summer squash, potatoes, a few cherry tomatoes and/or green beans and/or peppers (mostly hot peppers starting to come in)

A few suggestions if things are starting to pile up in your fridge.  I always send out a kraut recipe this time of year – and I have a good one if anyone wants to have it.

However, lately I have come to appreciate fermenting by adding a culture.  You don’t have to crush and smash your cabbage, and if you want to add other veggies such as fennel, carrots, onions – they retain their flavor instead of just tasting like kraut.  I get cutting edge cultures.  They have instructions about how much salt and water to add.  You can order on amazon.   And you can ferment just about any vegetable with them.

ALSO- a CSA member shared a recipe for a beet cake.  She confessed to not loving beets – but said she made this cake 2 weeks in a row.

I made the cake for a friend’s birthday cake – and it was fabulous!  And I am not a very good cake baker.  SO…..  Beets store well if you aren’t ready.  I also made some of the beet puree to freeze – so perhaps I could make the cake anytime (it’s that good:) Plus, it’s gluten free as well as dairy free.

Recipe Below – from bonappetit.  For Heartbeet chocolate cake.

Happy Eating….Happy Baking….Thanks for buying local food from Circle S Farm.

“What we do see depends mainly on what we look for. … In the same field the farmer will notice the crop, the geologists the fossils, botanists the flowers, artists the colouring, sportmen the cover for the game. Though we may all look at the same things, it does not all follow that we should see them.”
― John Lubbock

I took this photo the other morning at daybreak.  One lone cow behind the garden.

And here – a close up of the garden.  Your CSA shares loaded into the back of my car.

It has been a bountiful season thus far.  The only true failure so far was my sweet corn.  The crows pulled it up twice.  I’m threatening three is a charm – but the wet weather has kept me from planting.  I’m running out of time.

Farm News:  The crows pulled up the sweet corn.

No new chicken casualties this week.  We have been locking those birds up tight at night.  Whatever is killing them is nocturnal – maybe not a fox but a raccoon.

What’s in the bucket? savoy cabbage, carrots, white onions, POTATOES yay potatoes!!! turnip root, collard greens, bountiful summer squash, bronze fennel.

Remember – if you get a giant zucchini or yellow squash – they are great to stuff – or make excellent noodles.  Also – you can use zucchini or yellow squash to make zucchini muffins or bread.  If you don’t have a spiralizer to make zucchini noodles- get one!  I have a cheap one that doesn’t take up any space and it works deliciously!

Following – a recipe from the stay at home chef.  Easy one pot flavorful meal.

TIKEL GOMEN : ETHIOPIAN CABBAGE DISH

Time to Make It: 40 minutes
Yield: Serves 4-6

INGREDIENTS

• 1/3 cup olive oil
• 4 carrots, sliced
• 1 onion, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp ground ginger
• 1 head cabbage, sliced
• 5 red potatoes, cut into bite-sized pieces

INSTRUCTIONS

1. Heat the olive oil in a 6.5-Quart Covered Stockpot over medium high heat.
2. Toss in the carrots and onion and saute them in the oil for about 5 minutes.
3. Stir in the seasonings (salt, pepper, cumin, turmeric, ginger) and toast for a minute.
4. Add in the cabbage and potatoes. Stir to combine. Cover the pan. Reduce the heat to medium-low. Cook until the potatoes are soft, about 30 minutes. (actual time will depend on how big you cut your potatoes).

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

“Badger: The cuss you are.
Mr. Fox: The cuss am I? Are you cussing with me?”
― Roald Dahl, Fantastic Mr. Fox

Something has been getting our chickens.  Busted the door down the other night and killed two.  One Diamond found in a hole in a neighboring tree.  The other, eaten mostly, out in the field.  This is always a source of panic.  A predator never stops with two.  Especially not a fox.  I’m cussing the fox.

I’m also cussing whatever killed Freddie.  Yes – Freddie the snake.  Curtis found her dead.  I’m assuming it is her and not her friend.  Or perhaps it was her foe.  Because I usually see Freddie every day or two – in the chicken house or out in the yard.  And I haven’t seen her:(  She has been here the past 3 years and I am devastated to loose our friendly snake and mouse trap.

Farm News:  Fox in the henhouse.  And we lost our lovely black ratsnake, Freddie.  Darn!  Curtis has been mowing hay.  Always a busy time of year for us.  Trying to keep up.  As they say, make hay when the sun shines!

What’s in the Bucket? (or bag!):  Fruit from Jones farm, cabbage, broccoli, leeks, carrots, kale, lettuce, fennel and Daikon radish.

Following, an easy side dish.  I’m into easy right now – since everything is so busy!

Easy cabbage with leeks from Spruce Eats

Happy Eating!  Easy Cooking….and thanks for buying local food from Circle S Farm.

To access the shop and order online, click here.

Square Market items are available for pre-order Monday at 8 AM through Tuesday 8 PM. Items to be picked up at Main Street Farmer’s Market Wednesday, 4pm -6pm.

I cried, “Mistake–forget the the steak.
I’ll take the chicken then.”
I heard a cluck–’twas just my luck
The busboy was a hen.
I said, “Okay no, fowl today.
I’ll have the seafood dish.”
Then I saw through the kitchen door
The cook–he was a fish.
I screamed, “Is there anyone workin’ here
Who’s an onion or a beet?
No? Your’re sure? Okay then friends,
A salad’s what I’ll eat.”
They looked at me. “Oh,no,” they said,
“The owner is a cabbage head.”
— Shel Silverstein

What a beautiful thing.  All those onions hanging together!  My friends know I am an onion lover.  And they have been social distancing me for years.  Most say an apple a day – I say onion.

I have always known that alliums were anti-viral.  With the outbreak of Covid-19 an herbalist friend sent out an e-mail saying one thing that would help prevent the virus from entering the body was to chew on raw garlic.  Music to my ears because – you guessed it – I love garlic too!

I recently read that one of the tactics practiced to prevent the Spanish flu from spreading was to leave a raw, cut onion out in every room.  Apparently they discovered that it would draw the virus out of the air and trap it.  They actually saw the virus collect on the open face of the onion when using a microscope.

So – true or not- YAY FOR ONIONS!!  They need some good press:)

Farm News:

Freddie has a friend.  I guess that’s what it is – it didn’t seem like an enemy.  I don’t know much about snakes, but I’m wondering how long it will be until we have little Freddies.

We delivered a total of 95 # of much needed produce to the Food Bank last week.  3 coolers, 100 bunches of greens, 25 heads of lettuce and some beets and kohlrabi.  Thanks to everyone who contributed, we had $235 to help with labor and delivery.  We will be doing periodic deliveries when we have a bounty of produce, and will let you know next time in case you want to contribute.

What’s in the bucket? Promise – last week for Kohlrabi.  Also: cabbage or Napa cabbage, beets, broccoli, Swiss chard or lacinato kale, bibb or Romaine lettuce, sugar snap peas, Walla Walla young onions (YAY!), fennel bulb and parsley or oregano.

Just remember – Kohlrabi will do anything cabbage will do.  Slaw, kraut, steamed….

I have a handful of things I call kitchen sink recipes.  Really, it amounts to what I have in the refrigerator or garden.  Soup, salad, stir fry and pasta.  I can make all of these with, basically, whatever raw vegetables I have (and the noodles and brown rice I keep on hand).  Of course ONIONS (YAY) and garlic help everything.

This week – I would make stir fry.  Broccoli, kohlrabi, onion, maybe a few thin slices of cabbage, snow peas.  Put all of these in the wok with some high heat oil and stir fry on high until tender.  Add some soy sauce, red pepper or sesame seeds.  Serve over rice and call it dinner.  You can also add leftover meat that you have in the fridge.  Just stir fry it first until it’s crispy – then do the veggies separate.

AND

a salad.

Romaine or bibb lettuce, steamed beets, caramelized fennel and onion and blue cheese.  I like to do the beets in my instapot because it’s easy – but you can steam until tender.  Then – while still warm, slice them and drizzle a little local honey over them.  Toss.  When they cool – a splash of balsamic.  Drizzle some of the leftover beet juice over them to make a dressing.  Caramelize the fennel and onion in a skillet.  Be patient and start the fennel first – it takes longer.  Let everything cool.  Serve over greens topped with blue cheese.  Add whatever other veggies are in your fridge:) Heaven!

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

“The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.”  Tom Robbins

Hard to believe it is almost mid-June.  Finally summer and heat to go with it!

Farm News: Our old friend Freddie (I call him Freddie) is back.  It helps for me to name things I’m a little afraid of.  However, I like snakes better than mice, so….

He/She (Freddie works for both) greets me when I go to get eggs.  I leave the ones in the box with him/her until later.  Can’t bring myself to get to close.  But usually in an hour or two – the coast is clear.  So – our egg supply is a little low.  Thanks to Michael and Broadfork Meadows Farm for providing a few eggs as back up until Freddie gets full.

Other Farm News:  We are trying to provide the Chattanooga Foodbank with some desperately needed fresh produce.  I take my leftovers from the week every Thursday, or Friday.  Tired produce that did not sell at the Farmer’s Market.  But we have loads of extra greens that CSA members are tired of and will bolt to seed in this heat.  SO….

I am telling you about the link to our online store on our home page for 2 reasons.  1.  CSA members can shop and have items delivered at 10% discount AND 2.  Anyone who wants to make a donation to help the Circle S Farm crew pick and deliver produce to the Food bank can make a contribution.  Only if you can and want to – a lot of us have uncertainty right now.  If you donate $50 you will get your own receipt which you can use for your taxes.  Sorry – I tried to make it where you could click on it from here.  Go to the Circlesfarm.net/home and click shop now.

What’s in the Bucket:  Beet the heat with Beets, romaine lettuce, green leaf lettuce, arugula, broccoli, Napa cabbage and snow peas.

Following a recipe for beet hummus from halfbaked harvest.  I like this one because it uses the greens to make beet pesto.

“God created war so that Americans would learn geography.”
― Mark Twain

OK – so tomorrow is Memorial Day. But I am trying to keep it light because I know we are all still edgy about the current war against covid 19. And I will say, I am not going to mention “IT” except to say I am thinking of all the people who are still fighting for their lives, and those who are still working to protect and heal them.

And so a Mark Twain quote seemed ideal. We continue to learn Geography, where things come from….not to mention our food. So this week your food will be coming from, of course, Circle S Farm. I would also like to mention a partnership with Jones Farm for fruit (strawberries this week) and Broadfork Meadows Farm, Michael Mclane who is a neighbor of ours and is supplementing ours with beautiful natural flowers and pastured eggs.

By the way – the amazing picture above was taken by Julie Clark. A very talented friend who just happened to be driving by and took a picture of our cows the other day!

Farm News: the garden is finally beautiful. This is my favorite time of year with everything in the garden green! Timing is complicated sometimes – so the arugula and kale mix got a little bigger than I hoped. But otherwise I am pleased.

What’s in the Bucket? Lettuce, beet greens, Kalebration kale mix, red Russian or Siberian kale, mustard greens, arugula, young onions, spinach and rosemary and of course, Strawberries.

Don’t panic! when you see all these greens, remember you can freeze what you can’t eat. The kale, beet, spinach and arugula are wonderful raw or cooked. So you have options.
Curtis and I have on more than one occasion made slaw out of our kale to put on a hamburger. Just use your favorite slaw recipe. A handful of greens on a sandwich or in soup. Make sure you wash and dry everything asap and store in your fridge where you can grab them with no preparation. That definitely helps!

My favorite kind of pesto is arugula pesto. However – you can use Kale, Mustard, I wouldn’t use spinach but basically anything else.
Here is a basic recipe – make it your own!
2/3 cup olive oil
2 cups greens (arugula, kale, beet, mustard or – combo?)
1 cup nuts (pine nuts, walnuts, pecans – I use peanuts sometimes!)
6-8 cloves garlic – or sometimes I use onion instead
1 1/3 cup hard cheese
salt and pepper to taste

You can freeze this in ice cube trays. Great on pasta, rice, potatoes, fish etc.

Thanks for buying local food from our farm and supporting our local food economy!
Letty

“And sure enough, even waiting will end…if you can just wait long enough.”
― William Faulkner

I think waiting is something farmer’s are used to.  Waiting for a chicken to lay an egg.  Waiting for a plant to grow. Waiting for a cow to calve.

Just because we are used to it doesn’t mean we are good at it.  Every year it is a miracle to me that a seed will germinate and grow.  It truly is a miracle.  So I find myself anxious in waiting.  And mother nature loves to intervene with wind and heavy rain….a late freeze,  just to keep us on our toes.  But then eventually, the soil will warm, the plant will root and it will grow.

And I know that so many of us our waiting right now.  Waiting to go back to work, waiting to visit family, waiting to go to a restaurant and eat.  So, specifically I am impatient this year because I know that filling your plate with beautiful, nutritious food would be a treat.  So I tell the plants “hurry…..hurry”.

A note to all CSA members:  I will be getting fruit from Roy Jones at Jones Farm this year for my CSA.  Strawberries and hopefully peaches.  Roy grows the most beautiful, sustainable fruits.  The crows ate my strawberries for the second year in a row last year and I decided to give up the fight.  Everything else, veggies, flowers, eggs, and other fruits will come from right here at Circle S.

We are on track to begin the CSA this year May 18.  If we can start sooner I will do so. ” If we can just wait long enough….”

“I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.”
— Abraham Lincoln

When I look out the window, nothing has changed.  Luckily, as far as we know, our animals are not susceptible to this virus.  Our processor is still working, although she said they were swamped.  I am in agreement with Abraham Lincoln, that we will all get through this together.  And if you don’t drink beer, then perhaps hot tea?

We are trying to get things started early (our fields are still so wet!) so we can offer a delivery service for our vegetables, meat and eggs starting in April.  I am extending our sign up for CSA shares until the end of March, because of the uncertainty of whether our market will remain open or not.  I am also working on an online ordering system – so you can order things online and have them delivered to your house.  Unfortunately, our delivery area remains Lookout Mountain, St. Elmo, Downtown Chattanooga and North Chattanooga.  Our delivery days will remain Mondays and Wednesdays, to give us time for other farm work.

We will be extremely vigilant about our sanitation here.  Jennifer and I are the only garden workers – so we will double scrub everything to make sure your food is safe.  We will make sure there are no visitors in and out, so we are minimizing our customers risk.

We are looking forward to growing food for you in such an uncertain time.  We want you to know we will do our very best to keep you healthy and well fed!

Letty