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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Circle S Farm first week Fall Blast CSA Monday, 10-16 and MSFM pick-up Wednesday, 10-18

“Ah, September! You are the doorway to the season that awakens my soul… but I must confess that I love you only because you are a prelude to my beloved October.”
― Peggy Toney Horton

As a farmer, each season brings different chores.  And… like eating seasonal food, I am always ready for the next season.  I am always ready to trade summer squash and tomatoes for lettuce and kale.

But, Fall is my favorite.

Our cows calve in November.  Fall means long walks with the dogs.  Checking cows.  Cooler weather.

Fall is shorter days.  Fall is time to prepare a meal.  Fall is time to read a book.  Fall is foraging for mushrooms, persimmons, walnuts.

Sometimes I am asked about my daily routine.  What time do I rise in the morning?  How long do I work into the evening?  The answer is always daylight until dark.  In the summer, I am weary.  In the winter, I go dormant like a giant tree.  I loose my leaves and gather my energy.  Spring is just around the corner.

Not to say that there are not chores.  Feeding hay.  Fencing.  Things that get neglected during the busy season.  Nevertheless, Fall is a splendid change of pace.

With that being said, this week kicks off our fall blast CSA.  The last of summer, the first of fall.  4 weeks.

What’s in the bucket? Green beans, sweet peppers, cilantro, kale, carrots, bibb lettuce, red leaf lettuce, Napa cabbage.

What to cook?

Carrot and Napa Salad with Tumeric and Mustard seed

  • 1/2 lb carrots, washed and peeled

  • 1/2 lb Napa, washed
  • 2 tablespoons olive oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon cumin seeds

  • 1 teaspoon turmeric

  • ½ teaspoon salt

  • handful cilantro, chopped

  • handful raw cashews, or roasted salted peanuts, chopped

  • squeeze of lemon

1 Grate the washed and peeled carrots and set aside in a bowl.  Thinly slice or grate Napa cabbage and add to carrots.

2 Heat a saucepan to medium and add olive oil. Then add mustard seeds, cumin seeds, and turmeric just until you hear the first seeds pop, then remove from heat.

3 Pour the infused oil on the Napa and the carrots. Add salt, cilantro, cashews or peanuts, and lemon and toss.



Mayo Clinic Green beans and sweet pepper stir fry

1 pound green beans, stems trimmed
2 teaspoons olive oil
1 red bell pepper, seeded and cut into thin slices
1/2 teaspoon chili paste or red pepper flakes
1 clove garlic, finely chopped
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cut the beans into 2-inch pieces. Bring a large saucepan 3/4 full of water to a boil. Add the beans and cook until they turn bright green and are tender-crisp, 1 to 3 minutes. Drain the beans, then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.

In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the chili paste and garlic and stir for 1 minute. The beans will be tender and bright green. Drizzle with the sesame oil and season with the salt and pepper. Serve immediately.

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

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Circle S CSA Last Dog Days delivery Monday, September 25 and MSFM pick-up Wednesday, September 27

“Well a good dog on the ground’s worth three in the saddle,
No matter where you’re from
Been many good dog was a friend to a man
But Sam was the greatest one” -Sturgill Simpson

I was raised in the city.  When I was a little girl,  most days you would find me sitting on the back steps with our dogs.  There would have been lots of tail wagging and nodding as they listened to my problems.  Folks claimed someone switched babies in the hospital,  and there was some poor little city girl stuck way out in the country in Mecklenburg County.  But I know I got my love of plants and animals from my mother.  I did not, however, inherit her grace, elegance and charm when dealing with people.

I have always been a bit of an introvert.  That’s why farming has been a wonderful lifestyle for me.  I think we sometimes idealize farms as these utopian places where “troubles melt like lemon drops”.  That is not true.  However you will still sometimes find me on the back steps with my dogs.  They are my companions, my therapists, my friends.  When I look out my window, I see cows, horses, chickens.  At my feet, there is always a heartbeat.    This is what makes me feel like I am not alone.

And so this, the last week of the Dog Days CSA, I thank you for supporting our farm.  And I thank them for the pocket fulls of happiness they give me everyday.

Farm News:  This is the last week of the Dog Days CSA.  I will be delivering in paper bags so be sure to leave your bucket for me.

The next CSA FAll BLAST begins October 16 and ends November 6.  I will be contacting those of you who signed up next week.   Also, beef quarters and packages will be going out October and Early December.  I will let you know when to expect your beef!

What’s in the bucket?  This last week will be a treat.  You will get either a Long Island Cheese pumpkin or a Blue Hubbard squash.  Both huge winter squashes.  The folks who have been buying them at market tell me they prepare them, and freeze them for use all winter.  Alternately, you can use them as a Halloween pumpkin or table decoration:)…or both, they should keep for a while.

Also, peppers (yes, again!  lucky duck!)  And kale, and sweet potatoes, and maybe a few green beans.  They are trying to come in, despite the deer trimming.

I love hearing recipes at the market.  I asked a market customer a few weeks back what she was doing with the Blue Hubbard squash she bought.  She told me….”my Mom makes the best pumpkin pies with these, I’m going to try”.  I asked her recipe.  She said she would find out for me and let me know.

The next week she came back and said….the recipe on the back of the Libby’s pumpkin can is what she uses.  She just substitutes the roasted blue hubbard.  So – following is the Libby’s pumpkin pie recipe.  I think it will work for Long Island Cheese or Blue hubbard.  Just prepare a pumpkin puree out of the roasted squash or pumpkin (sweet potatoes will probably work too) and follow the recipe.

The last wine pairing, from Scenic City Wines, is a port.  Matt tells me it is from one of the oldest wineries in Portugal.

C. N. Kopke Fine Tawny Port

Libby’s Pumpkin Pie

3/4 cup granulated sugar

1/2 t salt

1 3/4 t pumpkin spice

2 large eggs

15 ounces pumpkin puree

1 can evaporated milk

1 unbaked pie shell

whipped cream (optional)

Mix sugar, salt and spice in a small bowl.  Beat eggs in a large bowl, add pumpkin and sugar spice mixture.  Gradually stir in evaporated milk.

Pour into a pie shell and bake in a preheated 425 degree oven 15 minutes.  Decrease heat to 350 degrees and bake 40-50 minutes until a knife comes out clean.  Cool on wire rack 2 hours.  Serve immediately topped with whipped cream, or refrigerate.

Happy Eating, Happy Pumpkin Pie, and Happy Dog Days End.  Thanks for supporting and buying local produce from Circle S Farm.



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Circle S Farm CSA delivery Monday, September 18 and MSFM pick-up Wednesday, September 20

“If ever in doubt, throw a pepper in the air. If it fails to come down, you have gone mad, so don’t trust in anything.”    -Gregory Maguire

Never have I grown so many peppers.  Jennifer helped me trellis them this year, perhaps that is why.  We usually let the plants get heavy and fall to the ground.

Dog days is nearly over, and the weather feels like fall is coming.  Two more weeks of Dog Days CSA.  We have had enough of these hot, hazy dog days, the dogs and I.


Farm News:  The Dog Days CSA ends September 26.  If you are a half share, your delivery tomorrow will come in a paper bag instead of a bucket.

I am planning to start Fall blast October 16, so there will be a two week break.  I will be in touch if you signed up for Fall Blast CSA.

What’s in the bucket?  Peppers!  Again?….you say.   Perhaps you wish you were mad so you could throw them into the air and they would not come down!

Sweet potatoes, beets or baby turnips, Red Russian kale, Poblano peppers, sweet peppers, cilantro.

Pickle them!  You can cut up sweet and hot, mash them into the same jar.  They will all be hot then, mind you.  Boil white vinegar, add sugar, salt and a little water to taste.  Pour over your peppers.  Now they are quick pickled and will last in your fridge for a month or more.  Curtis and I can go through a jar every week.  We eat them on beans, sandwiches, quesadillas, grits, rice, crackers, burgers, potatoes….need I keep going?

Following, a recipe from Chili pepper  You may need more ideas from this site if you throw your peppers up and they all come down!  Or more wine….right?

The pairing for this recipe from Scenic City Wine.  This is a good one – really compliments the mildly spicy flavor of this dish.

Biokult Naken Österreich

Stuffed Poblanos


  • 4 poblano peppers
  • A bit of olive oil or a spray oil
  • 8 ounces cream cheese softened
  • 4 ounces shredded white cheddar cheese
  • 1 tablespoon spicy chili powder
  • 1 teaspoon garlic powder
  • ½ tablespoon ground cumin
  • Salt and pepper to taste
  • Juice from 1 lime
  • Chopped cilantro for garnish


  • Get a grill going good and hot, to about medium-high heat.
  • Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.)
  • Slit the poblanos up the side and open. Scoop out the insides.
  • In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
  • Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
  • Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
  • Serve and enjoy!

Happy eating, happy peppers and thanks for buying local food from Circle S Farm!

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Circle S Farm CSA delivery Monday, September 11, and MSFM pick-up Wednesday, September 13

“The serpent, the king, the tiger, the stinging wasp, the small child, the dog owned by other people, and the fool: these seven ought not to be awakened from sleep”  -Chanakya

With the cooler temperatures, I decided it was time to put my big girls back to work.  That, and I have broken every other piece of equipment we use in the garden this summer including the tiller that goes on the tractor.  We have had that for over 20 years.

It takes time to talk the girls into work.  Every morning I wake up and look out the window at them standing like this.  Fighting flies.  Waiting for breakfast.

I have to feed them in the corral to catch them, then brush them and love on them for a few days.  Also, I had to pull my cultivator out of the weeds and get it ready for work.  So, Saturday, I felt like we were ready.

I fed the big girls.  I moved all the drip tape and other obstacles from the garden.  Then, I went to attach my row weeding implement to the cultivator.  Drug it out of the weeds and hmmm….where are all those black insects coming from?  Rats, no bees!….a nest in the pipe of the implement I am dragging.  To the house for the can of wasp spray.

I killed that nest,  and then…off to harness the horses.  We don’t have a horse barn (perhaps that is apparent by now), so my harness lives on a saw horse in a shed beside our hay barn.

Harness is heavy.  The hames that go across the neck are metal, and the chains that pull the cultivator are heavy duty chains.  In order to carry a harness, I put the britching and chains on my shoulder, then add the belly strap, then pick up the hames, one in each hand and drag it to the horses.

In this case, the weeds had grown up around the shed so I would be dragging through high weeds and a gate, then through the corral.

When I picked up the first harness I saw a yellow jacket on it.  After inspecting the harness I did not see a nest attached, so through the weeds I go.

When I went to get the second harness, I had to pick up some of the chains, and straps to get them pulled off the sawhorse.  I guess I bumped the red wagon they were sitting behind.   I had already put the harness over my shoulder and was reaching for the hames, and here they came, the yellow and black assassins.    I was determined not to be run out by those bees, but after the first sting I decided to drop the harness and run for cover.  Tip and Diamond too.  I looked but still could not see the nest.   Stubborn to continue with my endeavor, I went around to the other side.  After tripping and wading through all the stacked lumber and other stuff farmers tend to accumulate, I reached the wagon.  It looked like the nest was under a tarp stashed towards the back of the wagon.  I decided it was a two person job to kill those bees.  When Curtis got home I said….I think one of us needs to lift the tarp and the other needs to spray it.  He looked at me and said “I think I would like to be the one holding the spray can”.

Needless to say, maybe that is a job for next weekend.  Perhaps we drag the wagon out so we have a clear path to runaway.

So the big girls went back out in the field to wait for fall, and frost  and….no more bees!  And I am stuck with hand tools that I have not broken….yet!

Farm News:  some interesting facts about yellow jackets

*Yellow jackets live in some pretty strange places. If you go into an outbuilding or shed, you might find yourself face to face with a lot of angry yellow jackets. This is because they get into these places and build their nests in old furniture, stacked materials, and other unexpected things.
*Yellow jackets sting multiple times. Unlike many bees, these wasps don’t have a barb on their stinger. That means that, not only will they live long after they’ve stung you, they can sting you several times. So, it is no fun running into even a small nest of yellow jackets.

(got that right)

This time of year there are nests everywhere….and bees get meaner in the fall.  At least the hornets kill flies….so I give them a pass.  Honey bees and carpenter bees are pollinators, so I give them a gold star.  All others in my book…”no fun”.

What’s in the bucket?  Pepper Pallooza….pickle them, ferment and make hot sauce, stuff and freeze them.  They are the highlight this week.  Also, North Georgia Candy Roaster.   These squash were cultivated by the Native Americans right here in North Georgia.  And I quote another farmer in saying they are “Sweeter than a butternut…Better than a sweet potato.”  Cut them in half and roast like any other winter squash.

Also…Okra, Arugula (makes excellent pesto), bunches of mixed kale, last of the summer squash and zucchini and/or eggplant, more Daikon (Yay!)… quick pickle them if they are adding up in your produce drawer:)  I had hoped for green beans  by now….but the deer and rabbits have been nipping the tender tops off and stunted them.

And the recipe and wine pairing from Scenic City Wines for the week….ratatouille.

Francesca Castaldi “Rosable” Rosato Colline Novaresi

I have a whole row of eggplant.  I thought I would have thousands by now.  But only a few trickling in.  Bugs love eggplant leaves.

This is a no recipe recipe.  Use what you have….lots of peppers, summer squash, an eggplant if you have it.


2-3 sweet peppers, yellow, red or purple

eggplant and/or summer squash zucchini sliced thinly – enough to fill your skillet

half of an onion, thinly sliced

one clove of garlic, minced

2 T butter or olive oil or mix

one large tomato or 2 small

salt and pepper, parsley to taste, dried or fresh

grated mozzarella or parmesan

  1.  Stir fry veggies in oil or butter.  You might want to do the eggplant first separately if you don’t want it to be too mushy, then add when other veggies are done.  But I am a fan of throwing it all in there together.  Salt, parsley and pepper to taste
  2. slice tomatoes and lay over the top of your veggies in the skillet.  A light sprinkle of salt on the tomatoes.  Cover and continue to cook over low heat until the tomatoes render there juices.
  3. Heat oven to about 350 degrees.  Remove lid and sprinkle mozzarella and/or parmesan over the top.  Cook until bubbly and cheese is melted.  Serve with short pasta such as penne or shells, or rice or crusty bread.

Happy eating, happy yellow jackets, and thanks for buying local food from Circle S Farm!


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