Circle S Farm CSA delivery and MSFM pick-up Wednesday, October 5

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

Charles Martin, Chasing Fireflies: A Novel of Discovery

img_0330We have missed the last two rains that have gone through our region – and so everything is looking so dusty and desolate.  It is the strangest thing to look at the garden, standing in the middle of a desert.  It is all green and lush, probably why the bugs are drawn to it.  It is it’s own little ecosystem, a terrarium.  My drip tape feeds it water.  I wonder if the trees are jealous.

Farm News:  No news is good news!  At least where farming is concerned.  We did figure out which cow aborted her calf.  It was a heifer – her first calf – so I don’t think she new what happened.

What’s in the bucket?  OCTOBER beans – in honor of October.  You must shell these babies.  They won’t take long to cook because they are fresh shell beans.  Once they dry – it takes longer.  Islander peppers, fennel, carrots, kale, a handful of cherry tomatoes, small bibb lettuce, baby turnips, small savoy cabbage.

What’s at market: collards, turnip greens, kale, carrots, October beans, small savoy cabbage, basil.  KALE YEAH special:   buy one get one free kale.  Circle S Beef:  ground beef, steaks, roasts.

 I send out this recipe every year when I have kale and fennel in the same bucket.  It is wonderful.  If you haven’t tried it yet, here is your chance.  The islander pepper will work fine – savoy cabbage for the red cabbage and I love to add grated carrot.  The baby turnips will work fine too – slice them thinly and throw them in.

Emerald City Salad

This colorful salad is inspired by the beautiful deli salad at Puget Consumer’s Co-op, Seattle’s beloved chain of natural foods grocery stores. It is so popular that I have filled many classes with the mere mention that I would be demonstrating how to make this salad.

2 ¼ cups water or stock

1 tablespoon butter

1 teaspoon sea salt

1 cup wild rice (black; ½” long)

¼ cup lemon juice

¼ cup olive oil

1 clove garlic, minced

½ cup chopped fennel bulb, core removed

½ of a red or yellow pepper, diced

½ cup chopped red cabbage

½ cup chopped Italian parsley

2 cups very finely chopped dark leafy greens (6-7 leaves of chard, kale, or collards)

Salt and pepper to taste

Pecorino or gorgonzola cheese (optional)

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

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