Circle S Farm delivery Monday, July 3 and MSFM pick-up Wednesday, July 5

Look back at our struggle for freedom,
Trace our present day’s strength to it’s source;
And you’ll find that man’s pathway to glory
Is strewn with the bones of the horse.
~Author Unknown


I think I’ve sent this quote out before, but it seems appropriate for this holiday weekend.  For what represents freedom more profoundly than a horse?

I think of how many horses have fought and died with us throughout history.


Farm News:  Crows!!  They are making me nutty.  They have eaten most of my tomato crop green – didn’t even wait for them to turn red.  I have tied up aluminum pie pans, put up scare crows, you name it.  I see them fly in, and by the time I rush out there, another tomato casualty!!  Rats!  No, not rats, Crows!!

What’s in the bucket this week?  Crow meat!  Just kidding.  Savoy cabbage, carrots or beets, walla walla onions, cucumber, squash, green beans or edamame, Rainbow chard, blue potatoes.

What’s at market?  red cabbage, green cabbage, savoy cabbage, red, white and blue potatoes (in honor of the fourth!), carrots, walla walla onions,  kale.  Circle S Beef:  ground beef, steaks, roast.  Chuck wagon special:  buy any Circle S roast, get 1 quart potatoes, 1 bunch carrots, and 4 walla walla onions 1/2 price (save $4).

If you have 5 heads of cabbage in your fridge, it may be time to make some kraut, or try some Kimchi.

Easy Homemade Kimchi

Prep Time: 15 minutes

Make up a mix of fresh organic vegetables totaling 1.5 kg (3 1/3 pounds) when trimmed, choosing from:
    • 1/2 head napa or white cabbage (mandatory)
    • 3 spring onions (mandatory) – just use your walla walla tops
    • Radishes (daikon, pink, or black) I would not hesitate to use some of those turnips haunting you in your vegetable drawer – just peel them first
    • Cucumbers
    • Carrots
    • Celery stalks
Flavorings and seasoning:
    • 2-3 fresh chili peppers and/or 30 grams (1 ounce) Korean ground chili pepper (gochugaru)
    • 3 cloves garlic, peeled
    • 1 piece fresh ginger, about 25 grams (1 ounce)
    • 20 grams (4 teaspoons) fine sea salt
    • 60 ml (1/4 cup) fish sauce (preferably) or soy sauce (if vegan/vegetarian)
    • 1 tablespoon sugar


    1. Have ready a set of thoroughly clean glass jars with rubber seals amounting to 2 liters (2 quarts) total.
    2. Brush your vegetables to remove any dirt, but don’t scrub them too clean as we need the microorganisms living on their surface to initiate the fermentation.
    3. Trim the vegetables, and weigh them to keep 1.5 kg (3 1/3 pounds) total.
    4. Slice the cabbage into ribbons — I do thin ribbons with a white cabbage, and slightly wider ones with napa cabbage as the leaves are more tender.
    5. If using pink radishes, you can opt to slice all of part of them finely.
    6. Put the rest of the vegetables (radishes, carrots, celery stalks) with the fresh chili peppers if using, garlic, and ginger in a food processor or blender, and pulse until finely chopped.
    7. In a large mixing bowl, put the sliced and chopped vegetables with the salt, fish sauce, and sugar, and mix thoroughly.
    8. Allow to rest at room temperature for 2 to 6 hours; the vegetables will relax and release some of their juices.
    9. Divide among the prepared jars, tamping as you go to remove any air pocket. Leave about 2 to 3 cm (1 inch) of space at the top.
    10. Close the jars and place them on a tray or plate. (Within the first 2 to 3 days, as the fermentation begins, the jars will chirp and sigh, and may leak some juices. Wipe off any liquid without opening.)
    11. Allow to ferment at moderate room temperature without disturbing for at least 5 days, and up to 3 weeks. Once open, keep in the fridge and eat within a year.

Recipe from Chocolate and Zucchini

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

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