Circle S Farm delivery Monday, June 17 and MSFM pick-up Wednesday, June 19, 2024

“Keep your face to the sunshine and you cannot see the shadows. It’s what the sunflowers do.”
― Helen Keller

Happy Father’s Day!  We made it back from our beach trip and look what was waiting in the garden!  I love them.

Jennifer and Josh watching the store and, as usual, taking such great care of everything.  We are weary from our travels….so I will not rattle on:)

What’s in the bucket?  potatoes, leeks, broccoli, savoy cabbage, squash, cukes, green beans, mint.

This was also waiting for me in the fridge.    A half gallon of cold water with mint and cucumbers steeping.  So refreshing and must be more hydrating.  So throw some of that mint and cucumber in a jar and make some for yourself….your will be glad you did.

Following a recipe from Body Ecology for sauteed squash.

Sautéed Zucchini, Squash, and Leeks

Looking for a simple vegetable dish for your next brunch?  Packed with health-promoting nutrients like vitamins C, K, and B6, this Sautéed Zucchini, Squash, and Leeks recipe is a great way to support your overall wellbeing. And we know zucchini is a good source of antioxidants, which may help protect your cells from damage caused by free radicals. Leeks also contain healthy compounds like sulfur and kaempferol that are valued for their health benefits. It’s a fantastic way to use up the abundance of fresh zucchini and squash that are in season during the summer months. Even when these vegetables are out of season, you can still enjoy this recipe by using frozen options.

So, whether you’re looking to impress your guests or simply want a nutritious and flavorful side dish for you.

Sautéed Zucchini, Squash, and Leeks recipe
Sautéed Zucchini, Squash, and Leeks Recipe



– 2 medium zucchinis, sliced into rounds

– 2 medium yellow squash, sliced into rounds

– 1 medium leek, sliced into thin rounds

– 2 tablespoons olive oil

– Salt and pepper to taste

-fresh herbs


  1. In a large skillet or sauté pan, heat the olive oil over medium-high heat.
  2. Once the oil is hot, add the sliced leeks and cook for 1-2 minutes until they start to become translucent.
  3. Next, add the sliced zucchini and yellow squash to the pan, and sprinkle with salt and pepper to taste.
  4. Stir the vegetables occasionally and continue cooking for 5-10 minutes or until they are tender and golden brown.
  5. Once the vegetables are done, transfer them to a serving platter or individual plates, and garnish with fresh herbs such as parsley or cilantro, or mint if desired. Serve immediately and enjoy!

Also, check out the link to food as a verb and sign up.  It’s about our farm this week….but they do all kinds of interesting, community based stories.

Happy Father’s day, Happy eating and thanks for buying local food from Circle S Farm!


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