Circle S Farm delivery Monday, August 27 and MSFM pick-up Wednesday, August 29

“Deep summer is when laziness finds respectability.”  Sam Keen

Employee of the Month

This is Isabelle.  Every Wednesday, Jennifer and Isa show up for work together.  Isa is always excited about her work and her exuberant behavior is contagious.  She bustles about in the garden with us and greets all the animals with a grin (especially the cats).  So, I am giving Isa (and Jennifer) Employee of the month.  (Doesn’t matter that they are my only employees, they would get it anyway!)

However – The hot humid days find Isa laying like she is here – in the shade by mid-day.  I have to say, I feel like lounging in the shade too.  I guess that’s why they call it the dog days of summer.  And I feel exceptionally lazy this year.

What’s in the Bucket?   Lots of either/or this week as I have a little bit of this and a little bit of that in the garden.  Arugula or lettuce mix, okra or summer squash, tomatoes, cherry tomatoes, daikon radish greens, spaghetti or butternut squash, basil, sweet potato greens.

What’s at market?  arugula, lettuce mix, basil, tomato, daikon radish greens, winter squash, sweet potato greens.  Here is a recipe for Sweet potato greens from Coon Rock Farm.  I think it might go wonderfully with roasted winter squash (or that North Georgia Candy Roaster if you are still hanging on to it)

Sweet and savory sweet potato leaves

  • 8 cups de-stemmed, torn and rinsed sweet potato leaves
  • 1 tablespoons olive oil
  • 1/2 small yellow onion, diced
  • 1/2 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1/2 tablespoon cider vinegar
  • 3/4 cup vegetable or chicken stock
  • 2 tablespoons dried cranberries
  • 2 tablespoons crushed pecans
  • 1/2 teaspoon minced garlic

Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 min. Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat. Stir in the sweet potato leaves, cover and cook 5 min until wilted. Stir in the cranberries and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 min. Season to taste with pepper. Sprinkle with pecans before serving.

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


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