Circle S CSA delivery Monday, July 13 and Thursday, July 16 and MSFM pick-up Wednesday, July 15

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

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

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

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

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

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


Japanese cuisine has many different types of salads, but one of the most traditional is known as sunomono, which is a salad simply seasoned with rice vinegar, salt, and sugar. While the salad can be made with almost any type of vegetable, one of the most common ingredients is cucumber. In general, sunomono is best made with Japanese cucumber; however, substitutions may include Persian cucumber, baby cucumbers or English cucumbers.


  • 1 small cucumber (thinly sliced into rounds)
  • 1 small piece daikon radish (peeled and thinly sliced into 1/2- or 1/4-rounds)
  • 1 teaspoon salt
  • 5 tablespoons rice vinegar
  • 2 tablespoons sugar
Put cucumber and daikon slices in a large bowl and sprinkle with salt. Allow the vegetables to sweat for about 5 to 10 minutes. You’ll notice excess liquid form at the bottom of the bowl.
  1. Wash off the daikon and cucumber slices, then drain through a strainer.  Lightly squeeze the vegetables to remove any excess liquid and put into a clean bowl.

  2. In a separate small bowl, mix rice vinegar and sugar together until incorporated well. Pour the vinegar mixture over the cucumber and daikon slices. Allow the flavors to meld by setting aside for about 15 minutes.  Spoon into individual dishes or a large bowl and serve.  Alternatively, chill the salad for 30 minutes or until cold.

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



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Circle S Farm CSA delivery Monday, July 6 and Thursday, July 9, MSFM pick-up Wednesday, July 8

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

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

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

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

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

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

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

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

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

Recipe Below – from bonappetit.  For Heartbeet chocolate cake.

Earthy-sweet beet purée gives this gluten-free chocolate cake a red velvet hue but also lends so much buttery moistness that you’d never guess the cake is dairy-free as well.



  • 4 medium beets, scrubbed
  • 2 Tbsp. virgin coconut oil, plus more for pan
  • ½ cup Dutch-process cocoa powder, plus more for pan
  • 1½ cups almond flour
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • 2 oz. bittersweet chocolate, coarsely chopped
  • 1 tsp. apple cider vinegar or distilled white vinegar
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 1¼ cups (packed) light brown sugar
  • 1 tsp. kosher salt


  • 4 oz. bittersweet chocolate, coarsely chopped
  • 1 Tbsp. virgin coconut oil
  • ¼ tsp. vanilla extract
  • Pinch of kosher salt
  • Gold luster dust (for serving; optional)



  • Cook beets in a medium pot of boiling unsalted water until tender, 30–40 minutes, depending on size. Drain and rinse under cold water until cool enough to handle. Cut off stem end, then peel and cut beets into large pieces. Transfer to a blender and add 2 Tbsp. water. Blend, adding water 1 Tbsp. at a time as needed, until a smooth purée forms—it should be the consistency of applesauce. Measure out 1 cup purée (reserve remaining purée for another use, such as blending into a smoothie).

  • Preheat oven to 350°. Line bottom of an 8″ round cake pan with parchment. Grease with oil, then dust with cocoa powder, tapping out excess.

  • Whisk almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.

  • Heat chocolate and remaining 2 Tbsp. oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted. Remove bowl from heat. Stir in vinegar, vanilla, and reserved 1 cup beet purée until smooth.

  • Beat eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or use an electric mixer and large bowl) until more than tripled in volume and mixture holds a ribbon for several seconds when beater is lifted above batter, 5–7 minutes. Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients.

  • Pour chocolate-beet mixture into egg mixture and beat on medium-low speed until combined. Turn mixer off and gently tip in reserved dry ingredients. Beat on lowest speed, scraping down bowl as needed, until combined.

  • Transfer batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45–50 minutes. Let cool 10 minutes. Carefully run a knife around edges of pan, then invert cake onto a wire rack and let cool.


  • Heat chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until chocolate is melted. Let cool, stirring occasionally, until mixture is thickened and cool enough to touch, 10–15 minutes.

  • Place rack with cake on a rimmed baking sheet. Pour glaze over center of cake to cover top, tilting baking sheet slightly to encourage a few drips to run over sides of cake. Sprinkle with luster dust (if using). Let sit at room temperature until glaze is set, 2–3 hours.

  • Do Ahead: Cake (without luster dust) can be glazed 2 days ahead. Cover and store at room temperature.

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

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Circle S Farm delivery Monday, June 29 and Thursday, July 2, MSFM pick-up Wednesday, July 1

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

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

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

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

Farm News:  The crows pulled up the sweet corn.

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

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

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

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


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


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


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

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

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Circle S Farm delivery Monday, June 22, MSFM pick-up Wednesday, June 24 and delivery Thursday, June 26

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

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

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

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

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

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

Easy cabbage with leeks from Spruce Eats

  • 1 medium green cabbage
  • 3 large leeks
  • 3 tablespoons butter
  • 1/3 cup chicken broth (or more)
  • 1 teaspoon kosher salt (scant)
  • 1/2 teaspoon black pepper (freshly ground)
  • Optional garnish: caraway seeds
Steps to Make It
  1. Gather the ingredients.

  2. Cut the cabbage into 6 wedges and then remove core pieces. Thinly slice the cabbage wedges crosswise into thin strips or shred it using a food processor with the slicing disk attachment. Alternatively, you may chop the cabbage

  3. Trim the leeks and discard the green parts; slice the leeks thinly. Transfer the sliced leeks to a bowl full of cold water. Swish the leeks around to loosen any sand that might be clinging to them. Using a slotted spoon or your hand, scoop them out onto into a strainer.

  4. Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the leeks and cabbage and sauté, while stirring, for about 7 to 8 minutes.

  5. Add the chicken broth, salt, and pepper and simmer, covered, ​for 15 to 20 minutes, or until the cabbage is cooked but is still slightly crunchy.

    6.Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy

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


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Online Market Ordering

To access the shop and order online, click here.

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

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Circle S Farm delivery Monday, June 15 and Thursday, June 18, MSFM pick-up Wednesday, June 17

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

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

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

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

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

Farm News:

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


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

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

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

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

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


a salad.

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

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

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Circle S CSA delivery Monday, June 8 and Thursday, June 11 and MSFM pick-up Wednesday, June 10

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

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

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

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

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

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

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

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


  • 2 whole small or 1 large red or yellow beets
  • 4 cloves whole of garlic omit if not preferred
  • 2 cups cooked chickpeas drained + rinsed*
  • 1/4 cup tahini sesame seed paste
  • 2 tablespoons almond butter
  • 1 tablespoon white miso paste
  • juice of 1/2 a lemon
  • 2 tablespoons balsamic vinegar optional
  • 1/3 cup olive oil + more for drizzling
  • salt and pepper to taste
  • toasted sesame seeds + toasted pine nuts + fresh dill for topping


  • 1 1/2 cups raw beet greens finely chopped
  • 3 tablespoons toasted pine nuts finely chopped
  • 3 tablespoons parmesan or nutritional yeast
  • 2 tablespoons olive oil
  • salt + pepper to taste
  • pinch of crushed red pepper flakes


  1. Preheat the oven to 425 degrees F. Wrap the beets and garlic cloves (if using) in a piece of tin foil. Place the beets on a baking sheet and roast for 45 minutes to 1 hour or until soft. Allow the beets to cool and then peel/rub the skin away. Remove the skins of the garlic cloves.
  2. To the bowl of a food processor, add the chickpeas, tahini, almond butter, miso paste, crushed red pepper flakes and lemon juice. Puree the mixture until smooth, scraping down the sides if necessary. Add 1/3 cup water and puree until smooth. Add the roasted beets and garlic. If using, stream in the balsamic vinegar. With the machine running stream in the olive oil until smooth and creamy. I like to let my machine run a good 5 minutes (scraping down the sides once or twice) to ensure a really smooth and creamy hummus. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 tablespoon at a time until your desired consistency is reached. Taste and season as desired with salt + pepper. To serve, top the hummus with pesto (recipe below). Sprinkle with toasted seeds and dill. Drizzle with olive oil. The hummus will keep for 1 week, covered in the fridge.


  1. Combine all the ingredients in a bowl and stir to combine. Taste and adjust salt + pepper to your liking.


Thanks for buying local produce from Circle S Farm



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Circle S Farm CSA delivery Monday, May 25 (Memorial Day) and Thursday, May 28 and MSFM pick up Wednesday, May 27

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

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

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

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

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

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

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

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

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

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

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Circle S Farm CSA update

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

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

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

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

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

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

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Update on Circle S Farm and Circle S CSA

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

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

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

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

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


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