Circle S Farm delivery and MSFM pick-up Wednesday, September 7, 2016

A garden requires patient labor and attention. Plants do not grow merely to satisfy ambitions or to fulfill good intentions. They thrive because someone expended effort on them.

Liberty Hyde Bailey


This quote has been so true in my fall garden.  I planted a bit too early for the heat.  Usually we get a good cool down in September, even if it doesn’t last.  This fall garden has been about irrigation and managing bugs.  My broccoli has struggled and struggled – as have the cabbages.  I am hoping they won’t bolt – or taste like saurkraut for the heat.  I have a later planting, but it will be much later.

The squash, however, has been amazing.  The weather has been perfect for it, and we have an abundance.  If you still have some leftover from last week, think about making some refrigerator pickles with squash and some of your cucumbers.  There are some great recipes online for refrigerator pickles.

My parents have been here this weekend.  We have had a wonderful visit, and the weather has been beautiful.  What a special treat for labor day!!

What’s in the bucket?  SUMMER SQUASH (and lots of it)  Use the bigger ones to stuff or make zucchini bread – save the smaller ones for more delicate recipes or to eat raw in a salad! )  Arugula, mesclun, kohlrabi, beets, radishes, cucumber, kale or mustard greens.

At market:  summer squash, okra, beets, radishes, arugula, mesclun, basil.  Circle S Beef:  all cuts.  Circle S special:  Buy any pack of steaks, get a bag of arugula free.

A simple squash stir fry recipe for this week, an easy way to use up some squash!


1 tablespoon extra-virgin olive oil

2 tablespoons butter

1/2 red bell pepper, chopped

2 small to medium yellow squash, sliced

Salt and pepper

2 tablespoons chopped parsley leaves

2 tablespoons chopped chives or 2 scallions, optional


Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.


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