Circle S CSA delivery Monday, June 24 and MSFM pick-up Wednesday, June 26

“God, it was hot! Forget about frying an egg on the sidewalk; this kind of heat would fry an egg inside the chicken.”
― Rachel Caine

Let’s hope that doesn’t happen.  I have a new flock I’m excited about.  They have not started laying yet….but soon.

It is time to pull the onions out and let them start drying.  Good news:  I finally grew some sweet red onions.  The last few years the red onions have been super strong – not that I don’t love an onion with conviction.  But these are delicious.

Farm News:  It’s hay season.

Usually, when we cut hay it decides to rain.  Honestly, this year we cut it in hopes of rain.  Rain to cool things off.  Rain to give the thirsty land a drink.  Rain to wash the air clean.  We will keep hoping…

Sunflowers and Gladiolus coming in.  If you are a flower share, you are in luck!

AND, I know some of you are eagerly awaiting the next CSA sign up info.  We have three weeks left for Summer CSA.  I will post sign ups for the next session (which will be this fall) next week:)

What’s in the bucket? Red cabbage, red onions, red potatoes….you see where I’m going with this?

Cucumbers, summer squash, green beans and dill.

I try not to do too many repeats…but this is a recipe I sent out years back for refrigerator pickles.  It is for spears, and I love it.  If you have any oversized cucumbers, don’t worry.  Just leave out the innermost seedy parts when you cut your spears and compost…or feed to your chickens.

Recipe follows – you can easily half it for one quart jar

from Once upon a chef

Quick & Easy Refrigerator Pickles

Refrigerator pickles are quick and easy to make — no sterilizing jars or special equipment required.

Servings: About 24 spears, or two 1-quart jars


  • 1-1/4 cups distilled white vinegar (5% acidity)
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 cups cold water
  • 1-3/4 to 2 pounds cucumbers (about 6), cut into halves or spears
  • 2 tablespoons coriander seeds
  • 6 large garlic cloves, peeled and halved
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon red pepper flakes
  • 16 dill sprigs


    1. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
  1. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

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


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Circle S Farm delivery Monday, June 17 and MSFM pick-up Wednesday, June 19, 2024

“Keep your face to the sunshine and you cannot see the shadows. It’s what the sunflowers do.”
― Helen Keller

Happy Father’s Day!  We made it back from our beach trip and look what was waiting in the garden!  I love them.

Jennifer and Josh watching the store and, as usual, taking such great care of everything.  We are weary from our travels….so I will not rattle on:)

What’s in the bucket?  potatoes, leeks, broccoli, savoy cabbage, squash, cukes, green beans, mint.

This was also waiting for me in the fridge.    A half gallon of cold water with mint and cucumbers steeping.  So refreshing and must be more hydrating.  So throw some of that mint and cucumber in a jar and make some for yourself….your will be glad you did.

Following a recipe from Body Ecology for sauteed squash.

Sautéed Zucchini, Squash, and Leeks

Looking for a simple vegetable dish for your next brunch?  Packed with health-promoting nutrients like vitamins C, K, and B6, this Sautéed Zucchini, Squash, and Leeks recipe is a great way to support your overall wellbeing. And we know zucchini is a good source of antioxidants, which may help protect your cells from damage caused by free radicals. Leeks also contain healthy compounds like sulfur and kaempferol that are valued for their health benefits. It’s a fantastic way to use up the abundance of fresh zucchini and squash that are in season during the summer months. Even when these vegetables are out of season, you can still enjoy this recipe by using frozen options.

So, whether you’re looking to impress your guests or simply want a nutritious and flavorful side dish for you.

Sautéed Zucchini, Squash, and Leeks recipe
Sautéed Zucchini, Squash, and Leeks Recipe



– 2 medium zucchinis, sliced into rounds

– 2 medium yellow squash, sliced into rounds

– 1 medium leek, sliced into thin rounds

– 2 tablespoons olive oil

– Salt and pepper to taste

-fresh herbs


  1. In a large skillet or sauté pan, heat the olive oil over medium-high heat.
  2. Once the oil is hot, add the sliced leeks and cook for 1-2 minutes until they start to become translucent.
  3. Next, add the sliced zucchini and yellow squash to the pan, and sprinkle with salt and pepper to taste.
  4. Stir the vegetables occasionally and continue cooking for 5-10 minutes or until they are tender and golden brown.
  5. Once the vegetables are done, transfer them to a serving platter or individual plates, and garnish with fresh herbs such as parsley or cilantro, or mint if desired. Serve immediately and enjoy!

Also, check out the link to food as a verb and sign up.  It’s about our farm this week….but they do all kinds of interesting, community based stories.

Happy Father’s day, Happy eating and thanks for buying local food from Circle S Farm!


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Circle S Farm CSA delivery Monday, June 10

“It may be hard for an egg to turn into a bird: it would be a jolly sight harder for a bird to learn to fly while remaining an egg.   -C.S. Lewis

Jessie Gantt-Temple is helping with our egg shares again this year.  Your eggs are a mix of her hens and Circle S hens..

Her hens range freely like ours…and live the good life.  Jessie is a good egg herself….she shares her eggs with us, but also cans pickled eggs among other veggies and fruits.  She is a vendor at Main Street Farmer’s Market, so check out some of her wonderful offerings there.  She also teaches canning classes at her farm.

Farm News:  Curtis and I are going to the beach for father’s day weekend.  Celebrating with my father, and with Logan…so excited.  Jennifer and Josh holding down the fort at Circle S….so thankful.  This blog will be short and sweet.

What’s in the bucket?  Napa cabbage, broccoli and/or cauliflower, red bibb lettuce, giant summer squash and zucchini, beet roots, daikon radish, cilantro, mustard greens.

Mustard green pesto served with stuffed squash?  or roasted beets?  or baked cauliflower?  or all three!

Mustard green pesto


  • ¼ cup chopped pecans
  • ¼ cup pumpkin seeds
  • 6 cloves garlic (crushed)
  • 1 cup chopped mustard greens
  • ½ cups chopped flat-leaf parsley
  • ½ teaspoon fine sea salt
  • 1 cups extra virgin olive oil
  • ½ medium lemon


  • Toss the pecans and pumpkin seeds into your food processor with garlic, mustard greens, parsley, and salt. Pulse until uniformly chopped and well combined.
  • Process on high speed while slowly drizzling the olive oil and lemon juice into the food processor until you’ve used it all. Transfer the pesto to a small bowl and enjoy right away, or store in an airtight container in the fridge for up to 1 week.

Also, my friend and CSA member Doris shared this recipe with me from Taste of Home.  If she says it is good…it is good.  This will be a good recipe for extra summer squash!

Summer Squash pound cake


  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon lemon juice
  • 1/4 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 cups shredded yellow summer squash
  • GLAZE:
  • 3/4 cup confectioners’ sugar
  • 2 to 3 teaspoons water
  • 1-1/2 teaspoons lemon juice


  • 1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash.
  • 2. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.

Happy Eating.  Happy Beach Trip.  Happy Father’s Day.  And thanks for buying local food from Circle S Farm.


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Circle S CSA delivery Monday, June 3 and MSFM pick-up Wednesday, June 5, 2024

It is true that there is a state of hope which belongs to bright prospects and the morning; but that is not the virtue of hope. The virtue of hope exists only in earthquake and eclipse. ― G.K. Chesterton

We planted during the eclipse.  Jennifer and I.  And Buddy and Diamond and Tip.  She brought glasses.  Actually, she had the glasses in her car left over from the last eclipse.  We were hopeful.

It was eerie. Fun to be able to watch – to actually look at.  Mysterious because it got darker, and cooler.  Jennifer let the dogs take turns wearing the glasses, so they could see too.

So we wondered….while we planted, what happens when you plant during an eclipse?  Can the signs tell?  Do the plants know?

Everything we planted seemed to thrive.  No confused plants.  Perhaps they knew the eclipse was coming.  Animals as well.  No panic or riots broke out.  Just another, but different day.

What’s in the bucket?:  Eclipse Broccolini or Broccoli, dill, cabbage, beets, snow peas, arugula, iceberg lettuce, eclipse kale, daikon radish.

I went to Blowing Rock with a friend for a quick trip this weekend to see my folks.   We had dinner at a lovely restaurant and I ordered a kale salad.  It was so simple, and we tried to guess what was in it…

This recipe looks similar, let’s give it a try….grate a few strokes of daikon radish on top for color and flavor.

Simple Kale Salad


  • 1 bunch kale
  • 1 tablespoon extra virgin olive oil
  • 1/8th teaspoon kosher salt
  • 1 clove crushed garlic
  • 1 teaspoon lemon juice


  • Rinse kale under cold water. Remove stems, roll leaves, and slice into thin ribbons.
  • Place kale ribbons into a salad spinner to remove any excess water. This is important if you want your dressing to adhere to the kale leaves.
  • Transfer the kale to a large bowl and drizzle with olive oil, then add salt, garlic and lemon juice.
  • Gently massage all the ingredients into the kale using your hands. If the kale is very tender, you can simply toss with tongs (no massage required!).
  • Enjoy as-is or add your favorite salad toppings.

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

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Circle S Farm delivery Monday (Memorial Day) May 27


“This one isn’t just any old horse. There’s a nobility in his eye, a regal serenity about him. Does he not personify all that men try to be and never can be? I tell you, my friend, there’s divinity in a horse, and specially in a horse like this. God got it right the day he created them. And to find a horse like this in the middle of this filthy abomination of a war, is for me like finding a butterfly on a dung heap. We don’t belong in the same universe as a creature like this.”
-War Horse― Michael Morpurgo

Happy Memorial Day.

In paying tribute to veterans and their sacrifice, I started to wonder about the horses and dogs who fought alongside.

Where did the horses come from?  During World War I, and into World War II, many of the horses came from what is now the Sheldon National Wildlife Refuge in Nevada.  These were wild horses (mustangs) who were rounded up, and shipped via railroad and then across the Atlantic by boat.  Not only did America supply the horses for our troops, but for our allies as well.  The horses that survived the grueling trip “had a bit placed in their mouths and began to pull artillery or serve as a cavalry mount. ”

Roughly eight million horses died in World War I alone.  Compared to 9.7 million military personnel.

Horses were replaced with tanks completely by 1942.

Dogs were also used.  I saw a photo of two large hounds hitched to a small artillery wagon.  Dogs also served as sentries, scouts and couriers.

Camp LeJeune, North Carolina was the home of the war Dog Training School, where dogs began their training with the rank of private; war dogs actually could out-rank their handlers.

Dogs are still used in the military….even though methods of warfare have changed.

Honor, on this Memorial Day, to all the people, dogs, horses who have given their lives.

I’m quite certain my dogs would out-rank me.  They keep me marching to the beat of their barks and whims.

What’s in the bucket? golden and red beets, kohlrabi, red and green lettuce, turnip and/or mustard or collard greens, baby kale mix, baby Daikon or breakfast radish, young onions.

I decided on soup and salad for tonight.  Not a very Memorial day kind of meal…but comfort food none the less.  I like this recipe because it makes use of the whole kohlrabi….skins and leaves and bulb.  Chop the beet greens and add them to your salad for a healthier and less wasteful meal.  I cooked mine a little longer for the greens to be tender and added a dash of red pepper.  Don’t be afraid to experiment.

Kohlrabi, beet and lentil stew

  • 1 tablespoon avocado (or other) oil
  • 3 young onions and tops, diced (save some tops for garnish)
  • 2 cloves garlic, minced
  • 1 medium-large red beetroot, peeled and diced
  • 1 medium-large kohlrabi
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • 1 cup green lentils
  • 1 can diced tomatoes
  • salt and pepper to taste


Peel the kohlrabi: Discard the woodiest parts of the skin and chop the rest; set aside. Chop the stems; set aside. Cut the peeled bulb into large dice; set aside. Chop the leaves.

In a large saucepan, heat oil over medium heat. Add onions, kohlrabi skins and stems and sweat until softened. Add garlic, beetroot, diced kohlrabi and lentils and enough water so that everything is covered by about 1 inch. Bring to a boil, lower heat and simmer for about 20 minutes. Add the diced tomatoes and juice, smoked paprika and cumin and bring to a simmer again. Add the leaves and simmer 10–15 minutes more on low heat, or until the lentils are soft. Season to taste.

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


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Circle S Farm delivery Monday, May 20 and MSFM pick-up Wednesday, May 22, 2024

“My grandmother used to say that mint could heat up a man’s blood. She told me that it was used in love potions in the olden times and soldiers weren’t allowed to eat it lest they run amuck with lust….”-Caroline Scott, Good Taste

I think mint is under rated and under appreciated.  Love potion…perhaps?  My mint has been beautiful this spring.  And it is always the first green, harvestable thing.

Mint julep, mint jelly…I’ve been broadening my horizons.

We have been obsessing about street tacos lately, so since the mint grew faster than the cilantro….

Try using spring onions and mint to top your chorizo or chicken, black bean or fish tacos.  Mint can double for basil or cilantro.  It’s fantastic with sundried tomatoes on pasta.  Goes perfectly with lemon.  It’s as simple as adding a squeeze of lemon and mint sprig to your water to make you feel elegant.

What’s in the first bucket?  MINT…Tuscan kale, Russian kale, spring onions, kohlrabi, green leaf lettuce, red leaf lettuce.

Farm News:

The girls and I have been working in the garden together some.  They are getting older….and the garden work can be tedious and hard, so I don’t ask too much.  But fun to hitch them on a beautiful day and try to get a few rows cultivated.

I love a simple recipe.  Following, mint pesto …. it will dress up any cheese board or charcuterie plate.

Franca’s Fabulous Italian Mint Pesto

This super simple 4-ingredient Italian Mint Pesto recipe is a delicious fresh condiment that can be served as an appetizer with cheese, used as a dipping sauce for bread, drizzled on chicken, salmon, shrimp, pork and a zillion other things!


  • 3 cups lightly packed fresh mint leaves
  • ½ cup extra virgin olive oil maybe a bit more
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon fresh ground black pepper


  • Bring a medium-size pot of water to a boil. Add the mint leaves and set a timer for 40 seconds. After 40 seconds, drain in a large strainer and rinse well with cold tap water. Allow the mint to drain in the strainer then grab it with your hand and squeeze out as much water as you can.
  • Now transfer the mint to a clean dish towel and pull it apart so it’s not one big clump. Roll the mint in the dish towel to remove any last bits of water.
  • Place the blanched mint on a cutting board and, using a large, sharp chef’s knife or a mezzaluna (see notes in the post) chop, chop, chop. You want the mint very finely chopped. When you think it’s finely chopped, chop it a little more. (Take a break if you need to, to give your wrist a chance to rest!)
  • Transfer the chopped mint leaves to a medium-small bowl. Add ½ cup of olive oil, salt and pepper. Stir well to combine. Add more oil, if needed, to reach desired consistency. Taste and add more salt and pepper, if needed.
  • Store in an airtight container in the refrigerator. Will keep well for a week to 10 days.

Happy Eating, happy first CSA bucket and thanks for buying local food from Circle S Farm!

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Circle S 2024 CSA sign up

“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.”    The Great Gatsby

It is that time of year.  CSA sign up.  And although we had four inches of cold rain last night, and we are on target for “wintry mix” tonight, I am planning my spring/summer CSA.  And dreaming of summer squash and tomatoes (and the fennel I planted too late this fall to mature!).  And so we begin over again with summer.

For those of you who have been in our CSA, you know it changes a little bit each year.  According to weather, production, good luck (or bad) and other farm demands.  This year we are starting off with an 8 week spring/summer hoorah.  I will likely add a Dog Days and Fall session, but I’m leaving some flexibility in my planning.  So we start here.  Somewhere between mid-May and June 1.

You can go to our Circle S home page and click “shop now” to sign up.  The deadline is February 15.

As always, delivery free to Lookout Mountain, St. Elmo and Downtown Chattanooga.  Other folks can pick up at Main Street Farmer’s Market on Wednesday from 4-6 PM.

If you want to send a check instead of paying cash, just don’t complete your checkout.  You can print the shopping cart, or just write on your check what you are signing up for…..for example: half share veggies, half share eggs and just snag the pricing from the online store.  Send to:  Circle S Farm, 1930 Gilreath Mill rd, Menlo, GA 30731 by February 15.

Thanks for buying local food from Circle S and Happy 2024.




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Circle S Farm CSA delivery last week Fall Blast, Monday, November 6, 2023

“Frost kills the flowers that bloom out of season…”
― Henry Wadsworth Longfellow, Michael

We almost made it!  I was really hoping for a last bucket full of October beans and green tomatoes (or even better, red tomatoes).  I planted these things kind of late, I knew it was a risk.  But what if….

Oh well, lady frost got them all.  And so we are making do with:

What’s in the bucket: sweet potatoes, collard greens, savoy cabbage, broccoli or cauliflower, romaine lettuce, leaf lettuce, a green tomato.

A market shopper last week says cabbage just doesn’t seem very sexy.  To that I responded “why not?”  Cabbage has lots of good qualities….it stores really well, it is very versatile, it’s good for you, and it’s delicious.  Just think of all the options….cabbage rolls, cabbage wraps, slaw, cooked cabbage, grilled cabbage, sauteed cabbage, cabbage casserole, cabbage and potatoes, sauerkraut.  Just because it smells funny, don’t give it such a bad wrap.  Wrap and roll!

Egg Roll-Inspired Cabbage Rolls (from Eating
Skip takeout and try these egg roll-inspired cabbage rolls! Savoy cabbage leaves are stuffed with egg roll filling and baked in a flavorful soy-hoisin tomato sauce.

1 ¼ cups water
3 tablespoons tomato paste
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
4 tablespoons hoisin sauce, divided
2 tablespoons minced fresh ginger, divided
4 cloves garlic, minced, divided
½ teaspoon crushed red pepper
2 tablespoons cornstarch
12 large leaves savoy cabbage
2 cups finely chopped broccoli
1 pound lean ground pork
1 ½ cups cooked brown rice
1 bunch scallions, sliced
1 teaspoon toasted sesame oil
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.

Whisk water, tomato paste, vinegar, soy sauce, 2 tablespoons hoisin, 1 tablespoon ginger, 2 cloves garlic and crushed red pepper in a small saucepan. Whisk in cornstarch; bring to a simmer over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Remove from heat and set aside.

Meanwhile, bring a large pot of water to a boil. Add 4 cabbage leaves and cook, gently stirring, until softened, 1 to 2 minutes. Transfer to a rimmed baking sheet. Repeat with the remaining cabbage leaves. Place broccoli in a colander and pour the hot water over it. Refresh with cold water. Transfer to a large bowl. Add pork, rice, scallions, sesame oil, the remaining 2 tablespoons hoisin, 1 tablespoon ginger and 2 cloves garlic, and 3 tablespoons of the reserved sauce. Stir to combine well.

Place 1/3 cup filling over the bottom third of 1 softened cabbage leaf. Fold the bottom and sides over the filling and roll up. Place, seam-side down, in the prepared baking dish. Repeat with the remaining leaves and filling. Pour the remaining sauce over the rolls. Cover with foil and bake until an instant-read thermometer inserted into the center of a roll registers 150°F, about 40 minutes.

Peanut-Tofu Cabbage Wraps
Cabbage is a tasty low-calorie stand-in for buns or bread in this healthy, gluten-free lettuce wrap recipe. Don’t limit yourself to cabbage for this recipe—any fresh green sturdy enough to wrap around 1/2 cup of filling works.

8 small napa or Savoy cabbage leaves or 4 large, cut in half crosswise
1 tablespoon canola oil
1 14- to 16-ounce package extra-firm tofu, patted dry and crumbled
¼ teaspoon salt
5 tablespoons prepared peanut sauce
1 tablespoon rice vinegar
1 ½ teaspoons lime zest
1 cup julienned Asian pear
1 cup julienned English cucumber
¼ cup finely chopped cilantro
Wash and dry cabbage leaves well and cut out any tough ribs or stems.

Heat oil in a large nonstick skillet over medium-high heat. Add tofu, season with salt and cook, stirring often, until just golden brown, 4 to 6 minutes.

Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.

Remove the pan from the heat, add the sauce mixture and stir to combine. Serve the tofu in the cabbage leaves, topped with pear, cucumber and cilantro.

Happy last week of Fall Blast, Happy Winter, and thanks for buying local food from Circle S Farm!


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Circle S Fall blast CSA delivery Monday, Oct 30

“Everyone is a moon, and has a dark side which he never shows to anybody.”
― Mark Twain

Delivering tomorrow on Halloween Eve.  This quote and picture of the moon seemed fitting.

Perhaps I will hand out heads of cauliflower and broccoli to all the misfortunate trick or treaters….trick or treat?

Well I myself would consider it a treat.  As Broccoli and Cauliflower are two things I look forward to in spring and fall.  Like the beautiful moon.

Farm News:    Our cows will start calving any day now….I have been doing a daily rain dance, but no luck!  Ponds really low, some have run out.

This is the first time I have ever been able to get October beans to actually come in in October:)

Next week is the last week for Fall Blast CSA.

What’s in the bucket?  Broccoli, cauliflower, lettuce, sweet potatoes, October beans, peppers.

Following is a NY times recipe for Roasted Cauliflower.  Feel free to throw some broccoli florets and peppers in with the Cauliflower, it will be delicious.



Yield:4 servings
  • 1pound cauliflower, about 1 medium-large head, trimmed and cut into ¼-inch-thick slices
  • Extra virgin olive oil, to coat
  • Sea salt
  • Coarsely ground black pepper


  1. Step 1

    Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.

  2. Step 2

    Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads



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Circle S Farm CSA delivery Monday, October 23 2023

“It’s so dry the trees are bribing the dogs.”

-Charles Martin, Chasing Fireflies

Not a drop of rain last Friday and Saturday.  Our best chance for weeks.  And two fires in the neighborhood, not to mention our hayfield and tractor, which almost burned up when a passer by threw out a cigarette.  When I was a kid it was Smokey the bear who taught us about fire danger.  So I was curious, who came up with Smokey?  And of course, wikipedia told me the answer.  Highlights:

Smokey Bear is an American campaign and advertising icon of the U.S. Forest Service in the Wildfire Prevention Campaign, which is the longest-running public service announcement campaign in United States history……

Although the U.S. Forest Service fought wildfires long before World War II, the war brought a new importance and urgency to the effort. At the time, many experienced firefighters and other able-bodied men were serving in the armed forces, leaving fewer at home to fight wildfires….

and, of course my favorite part….

The living symbol of Smokey Bear was a five-pound, three-month old American black bear cub who was found in the spring of 1950 after the Capitan Gap fire, a wildfire that burned in the Capitan Mountains of New Mexico.    Smokey had climbed a tree to escape the blaze, but his paws and hind legs had been burned. Local crews who had come from New Mexico and Texas to fight the blaze removed the cub from the tree.

The original Smokey Bear, playing in his pool at the National Zoo, sometime during the 1950s.


OK, I’m really going down the rabbit hole here, or rather, going up the bear tree.  This bear turned out to be a celebrity.  He was transported by air to the National Zoo where he lived for 26 years eating peanut butter sandwiches, bluefish and trout.  He was given a real bear wife, Goldie bear (remember her?) and a prodigy, another orphan bear who took his place when he died.  He was even given his own zip code to handle all of his mail.

When he died, he was transported back to New Mexico to be buried in Smokey Bear Historical Park.  Wall Street Journal and New York times both printed his obituary.

Would that we could all be so famous!

So, I finally get to my point….as Smokey would say “Only YOU can prevent WILDFIRES.”

What’s in the bucket?   Lettuce, beets and/or carrots, kohlrabi, broccoli, mustard greens, green beans and dill.

Following a recipe for Mustard greens, Kohlrabi and carrot salad from Washington Post

  • 8 cups lightly packed mustard greens (from about 2 small bunches, or 1 large; about 12 ounces)
  • 1 large carrot, scrubbed well
  • 1 bulb green kohlrabi
  • 2 teaspoons white sesame seeds (unhulled, if possible)
  • One 3/4 -ounce piece young ginger root
  • 1 clove garlic
  • 1/4 teaspoon plus 1/8 teaspoon fine sea salt
  • 1 1/2 teaspoons apple cider vinegar
  • 1 tablespoon boiled cider (see related recipe; may substitute pomegranate molasses)
  • 3 tablespoons extra-virgin olive oil
  • Cracked black pepper


  1. Step 1

    Tear the mustard greens into large, bite-size pieces; rinse them in a bowl of cool water, then spin dry. Transfer to a large bowl.

  2. Step 2

    Trim the carrot. Trim and peel the kohlrabi; cut each into matchstick-size strips (julienne) and add to the mustard greens.

  3. Step 3

    Toast the sesame seeds in a small skillet over medium-low heat, shaking the pan occasionally, until the seeds are lightly browned; this should take about 5 minutes. Transfer to a small plate to cool.

  4. Step 4

    Cut the ginger and garlic into small pieces. Use a mortar and pestle to pound the garlic and ginger with 1/8 teaspoon of salt to form a pastelike mixture. Transfer to a bowl.

  5. Step 5

    Alternately, smash the garlic and ginger with the flat side of a knife, then mince.

  6. Step 6

    Add the vinegar, the boiled cider and the remaining 1/4 teaspoon of salt to the bowl, then gradually whisk in the oil to form an emulsified dressing. Pour it over the greens; use your hands to gently toss the salad. Taste, and add salt and/or cracked black pepper as needed.

  7. Step 7

    Divide evenly among individual plates; garnish with the toasted sesame seeds. Serve right away.


Happy Eating, Happy Fall Blast, thanks for buying local food from Circle S Farms, and remember “Only YOU can prevent Forest Fires”.






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