Circle S Farm CSA delivery Monday, September 4 and MSFM pick-up Wednesday, September 6

“Anyone who has a continuous smile on his face conceals a toughness that is almost frightening.”
― Greta Garbo

Monday is Labor Day.  So we will be laboring and smiling.  Looking forward to bringing lots of delicious food to you for Labor Day dinner!

Farm News:  Halfway through the Dog Days session, and I’m feeling the seasons change.  Days are a little shorter.  Produce is a little more like fall.  Winter squash coming in, sweet potatoes are ready to dig.  So this week will be some of the last of summer, and some of the first of fall.

What’s in the Bucket?  Okra, sweet peppers, maybe a summer squash, daikon radish, turnip greens, arugula, butternut squash, mint.

A friend at the market suggested a way to cook the longer, tougher okra which is fantastic.  Cut them in quarters, fry them in olive oil and they turn out like french fries.  Dip them in hot sauce, or ketchup or any sauce of your choice.  This will be the last week for okra, so take advantage….

Following….Recipe and wine pairing for the week: 

From Food and Wine

Orecchiette with Butternut Squash, Cinnamon and Mint

Wine pairing from Scenic City Wines  Pierre-Marie Chermette “Griottes” Beaujolais

Butternut squash and orecchiette pasta get a huge dose of flavor thanks to a bit of cinnamon, red pepper flakes, and lemon in this brilliant, quick dish.

35 mins


  • 1 small butternut squash (about 1 pound), peeled and cut into 1/2-inch pieces
  • 1/2 pound orecchiette pasta
  • 3/4 cup pasta water
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1/2 cup grated Parmigiano-Reggiano
  • 3 tablespoons mint, roughly chopped


  1. Preheat the oven to 350°. Peel the butternut squash and cut into 1/2-inch squares, discarding the seeds and fibrous parts of the squash. Place the 1/2-inch pieces on a baking tray and season with salt and pepper. Lightly drizzle the olive oil over the top. Cover with foil and bake for 20 minutes until cooked through. Remove from the oven and set aside.

  2. Cook the pasta in a large pot of boiling salted water, stirring once or twice until al dente, about 7-8 minutes. Drain and reserve 3/4 cup of pasta cooking liquid.

  3. Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the shallots, season with kosher salt, and a 1/4 teaspoon of red pepper flakes. Cook until the shallots are translucent. Add 1/8 of a teaspoon of cinnamon to the pan, and stir for 1 to 2 minutes until shallots are evenly coated. Add the pasta water to the pan over low heat while gradually swirling in the butter. A glossy sauce will form in the pan.

  4. Add the pasta and squash to the pan over medium heat, and toss to coat with the sauce. Add the lemon juice and a 1/4 cup of the Parmesan, stir to combine. Season the pasta with a generous amount of kosher salt and pepper. Sprinkle the pasta with the remaining Parmesan, cinnamon and the chopped mint leaves. Serve immediately.

Happy Eating!  Happy Smiling!  And thanks for buying local food from Circle S Farm


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