Circle S Farm delivery Monday, June 21, and Thursday, June 24. MSFM pick-up Wednesday, June 23

“When I was a boy of 14, my father was so ignorant I could hardly stand to have the old man around. But when I got to be 21, I was astonished at how much the old man had learned in seven years.”
― Mark Twain

Happy Father’s day everyone.

My Father is the smartest person around.  It has taken me 51 years to realize it.  It was a progression of years.  But every year I learn more how much he knows, and how little I know.  And it is wonderful to be at an age to have the humility to say so.  (My Mom is a pretty smart cookie too:)

Farm News:  Curtis and I just returned from a family beach trip.  Like most folks, we have not taken many trips in the past year.  And my family hasn’t been all together under one roof in years.  What a treat.!

But the answer is, if there is any farm news, Jennifer will fill me in tomorrow.  She and Josh are the most fantastic caretakers of Circle S.  They have been here all weekend taking care of plants and animals!

What’s in the bucket:  LOTS OF BROCCOLI.   And so we continue in the season of sauerkraut.    Broccoli, cabbage, kale, fennel, kohlrabi, beets, onions, lemon Thyme, and a taste of summer squash – just to wet your appetite for things to come!

Following – a fabulous recipe from Food and Wine for a easy roasted beet and fennel salad.

Roasted Beet and Fennel Salad
The Good News Beets are packed with folate and potassium, and the red ones deliver lots of cancer-fighting antioxidants

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard the thyme.

  • In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer, or until tender and lightly browned.

  • Pour the beet juices into a bowl and whisk in the vinegar. Add the beets, fennel wedges and fronds and season with salt and pepper. Serve warm or at room temperature.

Happy Eating, Happy Father’s Day and Thanks for buying local food from Circle S Farm!

 

 

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