“Well, I’ve never been a quitter, and I’m sure not quitting now,
I’ll always be a cowboy, as long as there’s one cow” -Del Shields

Happy Father’s Day everyone!

I was going through some old photographs I came across this photo of Logan and Curtis.  The jersey calf became our milk cow, Precious, and that’s my good old dog Sadie.  It made me smile a wide, happy smile.  Memories of our summers with Logan…and Precious, and Sadie.

Years later.  A new group of dogs, and Precious the milk cow.  Logan, undoubtedly in college, a new job, shorter trips.

And more years later,  the stories remain the same….a snake in the henhouse, the bulls are fighting, a tragedy, a drought, a flood, a miracle, another mile, another year.   Seasons change, they come around again, and we start over and we grow older.

And we try to save the best for last!  Or should we start out with it first in case we don’t get to last?  Or perhaps we should have it first and last…and maybe all the way through the middle.

That’s how we feel about potatoes.  One potato, two potato, three potato, four…  And what if…perhaps we could…have potatoes first, and last, and all the way through the middle?  We are trying our BEST to make them LAST:)

Farm News:  Rain.  A tree down in our yard… I know other folks have damage from the storms as well.  Bulls fighting.  Waiting to cut hay.

What’s in the bucket:? Potatoes….red and purple daikon radish with greens, NAPA cabbage, iceberg and Romaine lettuce, beets, walla walla young onions, farm flowers.

When it gets hot I’m ready to eat salad.  Something cool and delicious.  So make a wedge, make a caesar, make potato salad, and try this Napa cabbage salad from the Farm to People Blog….

“A dog is a gentleman; I hope to go to his heaven not man’s.” – Mark Twain

One of the best things about farming is you go to work with your dogs.  We don’t get to take as many breaks as they do, but they are always there for moral support.  When Jennifer first started helping me in the garden,  one of our rowdy Circle S dogs trampled a kale plant.  She said…”what do we do?”  And I said, “we plant enough that it doesn’t matter.!!!

This is Otis.  He didn’t get up as we weeded the row, so we just covered him up.  He was a small dog….we teased him and told him we would water him and maybe he would grow.  Small in stature, but not small in heart.  Otis had his own story.  He blew in with a spring thunderstorm, and never left.  What a gift that he chose us, and gave us so much love for so many years.

There are strings around my heart that will never be untied…one of them is most certainly Otis.   But there are others.

And now there are the healersand Buddy Brown Dog

And, if we are lucky enough, more on the horizon.  And if not, well, I’m with Mark Twain:)

Farm News:  More rain.  But Curtis did manage to get 27 bales of hay up.  The rest really needs to be cut….but rain and thunderstorm chances everyday.  And I caught up a little on the garden work, but lots of weeds growing and , yikes!

What’s in the bucket?  Shallots, arugula, potatoes, kale, collard, chard, beets, edible bouquets with cilantro, mint, lavender and/or calendula.

Recipe for the week…in case you are getting tired of potatoes.  A new twist on potato salad.  A lemon dressing makes it a little lighter, and good warm or cold.  Mint or cilantro will work just fine!  From NY times-

INGREDIENTS Yield: 8 servings

2 pounds small waxy white or yellow potatoes, roughly about the same size

Juice of 1 lemon, more for serving

1½ teaspoons kosher salt, more as needed

½ cup extra-virgin olive oil

½ cup thinly sliced scallions,  or shallots, white and light green parts, more for serving

¼ cup torn mint leaves, more for serving (or cilantro)

¼ teaspoon Turkish pepper, more for serving

PREPARATION Step 1 Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1½-inch chunks as soon as you can handle them. Step 2 In a bowl, whisk together lemon juice, salt and olive oil. Step 3 Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

Happy Eating,  Happy Puppy Love,  and Thanks for buying Local Food from Circle S Farm!

“Keep smiling”  -Lovella

A picture from 2007.

Curtis’s Mom helped me with the CSA for a number of years.  Probably the reason we ever got it off the ground.  Today, well into her 80’s, she could still outwork me and smile the whole way down the row.  This is her waving from “the pea patch” as she would call it.  It was probably 100 degrees that day.

2007 was also the first year for the buckets.  Some of these buckets have been around for a long time!

Farm News:  Diamond tried to follow the snake up the tree.  This snake (I think it is the same one) has lived part time in our chicken house the last several years.  The chickens don’t love him, but he keeps any rodents away, and I love that.  On this day, he went all the way up the huge oak tree by our house.  He went into a hole at the top I’m thinking in search of baby birds.  Jennifer and I were afraid he was going to drop out on us while we were washing up the veggies to put in your buckets.  He’s a big guy…Curtis thinks 10-12 feet.

As far as smiling goes, I was not today.  My dehydrator gave out.  It acted a bit funny last week, but today….ker plunk….ker pluey.  I had all my Temple Top Dog Treats loaded into it and ready to go.  I tried to switch them into my oven and THAT was a total disaster.

What’s in the Bucket:  Red and green bibb lettuce, kale, collards, kohlrabi, leeks and potatoes.  Oh and ….peaches.  Did I read that right?  Yep.  Roy at Jones farm is going to set us up with some peaches this week.

Oh – and by the way.  Roy has opened a farm store.  If you live in our area, or are up for a roadtrip, he is selling all sorts of things at his farm store.  Jones Farm peaches and produce, plus Circle S beef, lamb from Sequatchie cove, cheese from Rosemary and Thyme, and some other things too.  For more info look up www. jonesfruitfarm.com

The recipe this week is for Kohlrabi.  Kohlrabi hashbrowns.  Don’t be afraid to throw some potatoes in there too!

From Farmer John’s Cookbook: The Real Dirt on Vegetables.       
Serves 4 to 5

Ingredients

• 4 medium kohlrabi bulbs (about 1 pound total)
• 2 eggs, beaten
• 1 small onion, chopped (about 1/3 cup)
• 2 tbsp. dried bread crumbs
• 1 tsp. salt
• ½ tsp. ground ginger
• ¼ tsp. dried red pepper flakes
• black pepper to taste
• 2 tbsp. olive oil

Directions

1. Peel and grate kohlrabi.  Wrap in dish towel and squeeze away excess water.
2. Combine eggs, onion, bread crumbs, salt, ginger, red pepper and black pepper in a large mixing bowl.  Blend together.
3. Add kohlrabi and mix together.
4. If desired, roll into 1 inch balls.
5. Heat oil in large, heavy skillet.  Add kohlrabi mixture or balls to skillet.  Flatten the balls with spatula or continuously mix the mixture.
6. When golden brown, flip the flattened balls.  (5 to 7 minutes per side)

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

Happy Eating, Happy Memorial Day, Happy Best Last, and Thanks for buying local food from Circle S Farm!

“I want to take all our best moments, put them in a jar, and take them out like cookies and savor each one of them”      -Crystal Wright

This will be our last CSA season.  After 20+ years, it’s time to slow down a bit.  We will still be at Main Street Farmer’s Market on Wednesdays with beef, eggs and vegetables.

Sign up for our “Saving the Best for Last”  CSA on our home page.  Click shop now and it will take you to the online store.

Thanks for buying local food,  and thanks for savoring the best from Circle S.

“I DON’T CARE!” Harry yelled at them…. “I’VE HAD ENOUGH, I’VE SEEN ENOUGH, I WANT OUT, I WANT IT TO END, I DON’T CARE ANYMORE!”
― J.K. Rowling, Harry Potter and the Order of the Phoenix

Every year, this is how it goes.  I am so ready for the season to end.  Like getting out of school for summer.  I look forward to winter.

And so it ends, this year.  The week after Halloween, and anniversarys…speaking of which.  I think this is my 21st CSA season.  Something to celebrate!

And so I’m leaving you all with a bottle of wine from Scenic City Wines.  Matt’s last pick.  A pairing with pumpkin ginger risotto, something to look forward to.  Like a fire on cold wintry nights.

Farm News:  The Fall blast CSA ends this week.  Deliveries will be made in bags, and I will retire the buckets for the winter.  Please remember to leave them out.  Also, the chickens are taking a break from laying, so I will refund those of you who are missing egg shares.  Thank you for understanding:)

What’s in the bucket? Ginger, diakon radish, peppers, baby squash, greens and more greens…maybe some small turnips, or carrots.  Half shares will get a pumpkin, and the rest of you saved yours after halloween?  Of course you did.  And red wine….hoorah.

Risotto With Pumpkin, Ginger and Sage 

INGREDIENTS Yield: 4 servings FOR THE RISOTTO

2 tablespoons extra-virgin olive oil 1 cup finely chopped leek (white part only)

3 cups peeled pumpkin or winter squash, cut in ½- inch cubes (about 1 pound)

1 tablespoon peeled and minced fresh ginger

5 cups water or vegetable stock

Sea salt Freshly ground black pepper

1 tablespoon finely chopped fresh sage 1½ cups Arborio rice

½ cup dry white wine

2 tablespoons unsalted butter

½ cup finely grated rennet-free Parmesan cheese

3 teaspoons finely chopped parsley

½ cup toasted pumpkin seeds

FOR THE PUMPKIN SEED TOPPING

½ cup shelled pumpkin seeds

½ teaspoon extra-virgin olive oil

Pinch of fine sea salt

PREPARATION PREPARE THE PUMPKIN SEED TOPPING

Step 1 Preheat oven to 375 degrees. In a bowl, toss the seeds, oil and salt together. Spread the seeds on a cookie sheet and toast in oven for 15 minutes. Cool until crisp. Set aside. TO MAKE THE RISOTTO Step 2 In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes. Step 3 Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame. Step 4 In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes. Step 5 Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving. Step 6 Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted.

Happy Eating, Happy Ending, and Thanks for eating local food from Circle S Farm this season.

“On mounting a rising ground, which brought the figure of his fellow-traveller in relief against the sky, gigantic in height, and muffled in a cloak, Ichabod was horror-struck on perceiving that he was headless!–but his horror was still more increased on observing that the head, which should have rested on his shoulders, was carried before him on the pommel of his saddle!”
― Washington Irving

There is nothing spookier than the Legend of Sleepy Hollow.  Nothing Scarier.  Nothing Creepier.  The worst horror flicks have never instilled in me the fear that Washington Irving did when he created this image.  The headless horseman.  Every halloween I think about it…remember it….it haunts me.

This Halloween is coming up…and I’m excited to announce we will be including some pumpkins from Jones Farm.  He says: white Pumpkins you can decorate or eat.

Or both!  Decorate them for Halloween, then bring them in and make…stay tuned.

Farm News:  the gun range was voted down for now,  “Removed from the agenda”  for technicalities.  Incorrect drawings, and legistical stuff.  No doubt it will return, but for now…

What’s in the bucket?  Pumpkins…from Jones farm.  And greens, greens and more greens, from Circle S.  Collard greens, kale, maybe more mustard greens.   And more daikon radishes…with greens.  A carrot or 2.  Maybe one last pepper?  This fall has been a challenge….but the daikons seem to always deliver.  If you are tired of them, they will keep for months in your fridge:)

Everyone knows I love collards.  Following is a recipe for collard slaw.  Use your daikons, slice them thinly.  Also use some of the red kale, and carrot.  Delish.  Top your leftover oatburgers with it!

Collard Green slaw

Ingredients

• 1 bunch of collard greens
• ~1 cup radishes, sliced (a large bunch)
• 1 large carrot (enough for about ½ cup when shredded)
• 1 shallot
• 6 tablespoons olive oil (may substitute another oil of choice)
• 3 tablespoons cider vinegar (may substitute wine vinegar)
• 1 teaspoon celery seeds (may increase to 2 teaspoons if you prefer)
• 1 teaspoon Dijon-style mustard (optional)
• ¼ teaspoon red pepper flakes (very optional)
• salt to taste (a few pinches of kosher salt for us; see Notes)
• freshly ground black pepper to taste

Procedure

1. Wash the collard greens and shake them dry (or spin them in a salad spinner). Remove the stems, then cut the collard greens into thin strips or shreds (using the method known as “chiffonade;” see Notes). Place the collard greens in a large bowl. With your hands, massage the greens for a couple of minutes to tenderize them (much as you would massage raw kale; you can skip this step if you wish).
2. Wash the radishes and shake them dry. Remove the greens and root ends (you can chop the greens and add them to the collard greens if you wish). Slice the radishes thinly, then add them to the bowl with the collard greens.
3. Wash, trim, and peel the carrots. Shred them using a box grater or a food processor. Add the shredded carrots to the collard greens.
4. Peel the shallot, cut it in half lengthwise, then cut it into thin slices. Add the chopped shallot to the collard greens. Toss all the ingredients together to mix them thoroughly.
5. Make the dressing (it’s easiest to shake the ingredients together in a small lidded container, as we describe in this step, but you could also whisk them in a small bowl): Add the olive oil, vinegar, celery seed, mustard (if using), red pepper flakes (if using), salt, and black pepper to the container. Secure the lid tightly, then shake vigorously until the ingredients are well mixed. Pour the dressing over the collard-greens mixture, then toss until all the ingredients are well coated.
6. Plate the coleslaw and serve. We often add a few slices of radish as garnish.

Happy Eating.  Happy Haunting.  And thanks for buying local food from Circle S.

“We are in danger of destroying ourselves by our greed and stupidity. We cannot remain looking inwards at ourselves on a small and increasingly polluted and overcrowded planet.”

Stephen Hawking

warning:  the content of this blog was written by an angry farmer and concerned citizen.  It is lengthy.  Be prepared.

I applied early decision to Sewanee.  It was a stretch for my parents.  They are long time UNC Chapel Hill fans and graduates.  It would have been easier had I gone to college in North Carolina, in state.

When asked me why I wanted to go to Sewanee the answer was:  they have a horse barn, and hiking trails, and… it’s not in the city.  My parents questioned my answer and said “You’re not going to camp.  You’re going to get an education.”

About 3 months in I found myself incredibly homesick.  A group of students were at the barn, my only refuge,  talking about weekend plans.  I dreaded weekends.  “I’m going home” one girl said.  Home.  My home was 6 hours away.  Too far to go for a weekend.  I missed my Mom.  “Can I go?” I barely knew her.  “Yes”.

The first time I drove up the mountain from Trenton I knew.  This is it.  This is where my heart is planted.   Her Mom fixed a fantastic dinner, homemade veggie burgers, and biscuits and gravy for breakfast.  Strawberry freezer jam from Aunt Ima.  A trail ride at a friends farm where we got caught in a gigantic thunder storm.  I never wanted to leave.

Who knew I would end up here after years in Wyoming (another place I never wanted to leave).  That the girl would be one of my best friends.  That I would know how to drive a horse trailer, drive a horse, drive a tractor.  Plant a garden, plug a tire, pull a calf.   Can food for the winter, make a quilt, build miles of fence, play a bluegrass song (well, that one’s a stretch:).

Which brings me to my point.  I moved here from the city, so I feel like a hipocrite.  But the people I have met here in the country are resourceful, smart, self-reliant, amazing people.  They are generous and have taught me.  Handed me heirloom seeds, lovingly tended and carefully saved.   If you live in rural America, you know.   They are being pushed out.  Pushed out by development.  Pushed out by “recreation”.  Pushed out by big roads and big money.  Pushed out by politicians who care more about themselves and their pocket books than they care about small towns and farming communities.

Almost 3 decades ago, sadly, 11,000 acres of farmland was sold and partially developed,  Mountain Cove Farms.  We live on part of it…we lovingly call it the Davis farm.  We call it that after the previous owners who we never knew.  We were told they had the most beautiful herd of Charlais cattle around.  We cherish the big skies and clear starry nights.  The deer, and birds of prey, the coyotes and cotton rats, and most recently the swallow tailed kites (pictured above).  The clear streams that run on both sides of our farm.

We have been here for 10 years now, and I blame myself for part of the change.  As a friend of mine says, if you’re in traffic you are traffic.  I am traffic.  We built a house.  A barn.

And now, someone has bought the land next to us.  They are bulldozing trees and building wide roads.  Undoubtedly they will put up street lights on those wide roads, and the light pollution will dull the beautiful skies.  They are from the city.  They wanted to move to the country.  For the clean air.  For the clear water.  They are building 4, maybe 6 houses.  Development?  Yes.

Mclemore, a golfing community  is 15 minutes away.  They are putting a gun range down the street.  Why so far away from the development?  You ask.   So did we.  Because they don’t want their residents to have to listen to guns being fired all day.

They had a meeting.  Gave the residents of our community little notice.  They are putting it next door to a generational family farm.  “Sporting Clays”.  The zoning board voted it down.  And yet, it magically is still on the table.  Let’s let the politicians decide.  They are meeting next Thursday.  You and I both know how that will turn out.

So today I’m on my soap box.  I promise only one week.  But please sign up to follow David Cook’s   “Food as a Verb” blog.  He is bringing light to some of these issues that desperately need a voice.  For people who need a voice.  Can you imagine a country with no farmland?  No pastural views, no cattle or crops?  Rural America is disappearing.  We are being pushed out.

What’s in the bucket?  Napa cabbage, carrots, radishes, iceberg lettuce, mustard greens, bell peppers.

The recipe this week comes from my friend – her beautiful mother’s cherished oat burger recipe.     She passed away 2 years ago.  Serve them with a Napa cabbage and carrot slaw, and put a giant iceberg lettuce leaf and red pepper slice on a Neidlov’s burger bun.  I thought it appropriate to send it in her writing….but in case you can’t decipher, I have typed it out below.

Glenda’s Oatburgers

41/2 cups water

1/2 cup soy sauce

1 cup sunflower seed

41/4 cup rolled oats

1/4 cup oil

1/2 T Italian seasoning

2 T yeast flakes

1 chopped onion

Bring water and soy sauce to a boil.  Add Oats and cook about 8 minutes on medium heat .

While cooling, saute onions until tender.  Then add oat mixture and rest of ingredients.  Form into Patties with wide mouth jar lid.  Bake at 350 degrees until brown.  About 20-25 minutes.

Serves 6

Happy Eating.  Thanks for supporting rural land, local farms and please stand up for clean water, clean air and family farms.  Once it is lost, it cannot be reclaimed.

“Our goal is to go out like Willie Nelson, on a high.”
-Ted Lasso

I love Ted Lasso.  I guess I’m not the only one.  Whenever I need motivation, I watch a Ted Lasso episode.

BUT, instead of saving best for last, we are going out on a high mid-season.  It’s possible the last few buckets will be going greens.

Farm News:  We are halfway through the fall CSA this week.  Weather drying out again.  Still managing to keep the deer out.

What’s in the bucket:  Winter squash, October beans, bagged greens (collards and turnips), cilantro, red lettuce, lunchbox peppers, hot peppers, radishes.

As for staying tuned from last week…

If you want to make a habanero hot sauce, mix your roasted red peppers with roasted habanero peppers.  Take some or all of the seeds out if you don’t like too much heat.  Puree and add vinegar, lime juice, chopped onions and cilantro to taste.

And for the pickled peppers, slice peppers and put in a quart jar.  I like to mix hot and sweet peppers, but anything will work.  Bring 2 cups vinegar, 1/2 cup water, and 1/2 cup sugar to a boil.  Add a pinch of salt.  Pour over peppers.  Hint:  pack your peppers tightly into the jar.  Let cool and refrigerate for sandwiches, tacos etc.

AND the recipe from this week is from Carole Food.  An interesting take on baked beans.  It calls for cannellini beans, but I think the October beans will be a great substitute.  I’m thinking serve with BBQ and/or Mac and Cheese, since it’s turning colder.  Comfort food.

Ingredients

Method

1. Preheat the oven to 350 degrees
2. Add the squash, onion and garlic to a baking tray. Place in the oven for about 30 minutes, or until the squash is tender. The time taken will really depend on how large your squash is though!
3. Once cooked, scoop the flesh out of the squash and place in a blender. Squeeze the garlic out of the cloves and place in the blender too, alongside the onion, parmesan/vegetarian Italian hard cheese and vegetable stock. Blend until smooth.
4. In a large frying pan over a low-medium heat, add the butter. Once melted add the smoked paprika. Cook for 1 minute.
5. Stir in the beans and squash mixture. Gently heat through.
6. Top with chopped parsley and that’s everything.

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

“A scent that disturbs me and delights me…. something spicy almost biting and exotic.”
― Rebecca Wells, Divine Secrets of the Ya-Ya Sisterhood

I love spicy food.  Curtis used to look at me in horror when I would add fresh hot peppers or copious amounts of hot sauce to whatever I was eating.  Then sweat profusely and happily down glasses of water or beer to cool my palate before starting at it again.

This week is a pepperpalooza of sorts.  When the days get a little shorter the peppers take their cue.  They turn brilliant colors and, sweet or hot, the flavors intensify.

Farm News:  Still managing to keep the deer out, Diamond and I.

We sleep a little, then patrol a little.  If we can just make it a few more weeks.  Some CSA members gave me some great ideas for next year….my deer defense strategy will be different!

What’s in the bucket:  Sweet red carmen peppers (pictured above), poblano peppers, habanero peppers, October beans, summer squash, carrots, arugula, breakfast radishes, mustard greens.  You need to shell the October beans, they are a fresh shell bean and the skins are too tough to eat.

Following are instructions on roasting peppers and some pictures.  If you have peppers left over from last week, roast them all together.  You can also do this under the oven broiler.

You can freeze roasted peppers, or I made the pasta sauce, plus blended the rest with a few roasted habaneros to make a wonderful hot sauce (yes, I’ll be sweating and loving every bite).  I added a little vinegar and cilantro and some lime juice.  Chopped onions would be good too.

Roasting Peppers  this is so easy!

put as many as you can fit in your cast iron skillet.  Turn on medium high heat.

When they are charred on most sides, and the skin begins to peel, remove from heat.  Cool a little.

Take a knife and scrape off most of the skin and burned parts.  Don’t obsess, this does not have to be perfect.

Chop and freeze or use in your favorite recipes.  Like the one below.

• 2 large red bell peppers, roasted
• 3 tablespoons extra virgin olive oil, plus more for coating
• 2 tablespoons minced garlic
• ¼ cup fresh basil leaves, torn (optional)
• 2 cups half-and-half
• ¼ cup grated Romano cheese
• 4 tablespoons butter

Chop your roasted bell peppers.  Saute in oil with garlic and basil if using.  Puree this mixture.  Bring to a simmer and add half and half and parmesan cheese and butter.

I served ours with pan fried gnocchi (packaged), but it would be great with any short pasta.  A small arugula salad lightly dressed with oil and vinegar makes it a meal.

The wine pairing from Matt OLSON (correction to his name spelling from last week) sounds interesting.  I’m going to pick up a bottle on Wednesday at Scenic City Wine in St. Elmo.

Vina Maitia “Aupa” Pipeno Maule

https://www.sceniccitywine.com/product/vina-maitia-aupa-pipeno/236

Here’s a pic of my pickled peppers, and my roasted carmen and habenero hot sauce.  Stay tuned for those recipes next week….and more.

Happy Eating, Happy Sweating and Thanks for buying local food from Circle S Farm.