Circle S Farm delivery Monday, July 10 and MSFM pick-up Wednesday, July 12, 2017

“Farming is a profession of hope.”    -Brian Brett

When I was a kid, there was a horse at the barn named “If It”.  Apparently he was bought off the track and looked pretty rough when he came in.  Someone commented that he was a nice looking horse and his owner said yes, “If it gains 200 # and if it grows some hair back and if it’s feet aren’t sore…..” etc, etc – thus the name stuck “If It”.

I feel like that with the farm.  I walk out and think, it’s going to be a good year……if we have some rain, and if all the cows have calves, and if no deer get into my garden fence, and if the bugs don’t eat all my plants, and if we get our hay crop in etc etc.etc.  So…. farming is a profession of hope and optimism.  Some years things work out better than others, and sometimes we have little control over the outcome!

Farm news:  We have 4 new hens in our flock!  One of my best friends had something killing her hens, and so she offered them to us.  In her words, “otherwise they are going to die”.  Curtis and I have been on the other side of that coin, trying to give hens away when we had problems.  You always want to find a friend who needs them- (we get attached to these critters!)  It’s hard to let them go to a stranger.

We also added three cows to our herd this week, Mabel, Elouise and R.T. (short for Roll Tide).  We bought them from friends as well.  They are beautiful, gentle cows.

What’s  in the bucket?  Kale, savoy cabbage, cucumbers, peppers, celery, carrots, edamame soybeans,  purple potatoes,  basil and a few tomatoes.

What’s at Market:  kale, cucumbers, edamame, red and purple potatoes,  red and green cabbage, carrots,  Chard.  Circle S Beef:  ground beef, roasts, steaks.

Asian Slaw with Ginger-Peanut Dressing

Servings: 6 as a side dish

For the Dressing

  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon soy sauce (use gluten-free if needed)
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon peanut butter 
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sriracha sauce (Thai hot sauce – optional)
  • 1 tablespoon minced fresh ginger
  • large garlic clove, minced

For the Slaw

  • 4 cups thinly sliced savoy or green cabbage
  • 2 cups shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1/2 cup thinly sliced cucumber
  • 1 cup cooked and shelled edamame
  • medium scallions, finely sliced
  • 1/2 cup chopped salted peanuts (or you can leave them whole)
  • 1/2 cup loosely packed chopped fresh cilantro


  1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
  2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.

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

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