Circle S delivery Monday, October 19 and MSFM pick-up Wednesday, October 21

“Listen! The wind is rising, and the air is wild with leaves,
We have had our summer evenings, now for October eves!”

― Humbert Wolfe

Such a beautiful time of year!  We had a campfire and some friends out last night and the stars were just amazing.  Crystal clear.

Farm News:  We have had one calf so far.  Born last Wednesday AM with no fan fare.  But nothing since, for 5 days.  I guess those cows are waiting on a moon.

What’s in the bucket:  winter squash, carrots, round radish, sweet potatoes, arugula, sweet and hot peppers, thyme, and a boatload of greens….mustard, kale, braising greens.  A fall bucket indeed.

Recipe below for skillet root hash.  This is wonderful with a fried egg and braised greens  for a light dinner.

Skillet root hash
Ingredients
  • 4 medium sized sweet potatoes / chopped
  • 2 large carrots / chopped
  • 1 small bunch radishes / chopped
  • 1 shallot / chopped
  • 2 cloves garlic / diced
  • 2 TB olive oil
  • 2 TB white balsamic vinegar
  • sprig of fresh thyme
  • Kosher salt + black pepper
Instructions
  1. Heat olive oil in a large cast iron pan. Combine sweet potatoes, carrots, radishes, and shallots in a large bowl. Season with balsamic vinegar, salt, and pepper and toss to combine.
  2. Cook vegetables in the cast iron pan for 20-25 minutes over medium heat, stirring occasionally.
  3. During the last 5 minutes of cooking add minced garlic to the pan and stir to combine. Once the vegetables are golden and cooked through, remove from heat and sprinkle with fresh thyme.

 

 

 

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