Circle S CSA delivery Monday, June 24 and MSFM pick-up Wednesday, June 26

“God, it was hot! Forget about frying an egg on the sidewalk; this kind of heat would fry an egg inside the chicken.”
― Rachel Caine

Let’s hope that doesn’t happen.  I have a new flock I’m excited about.  They have not started laying yet….but soon.

It is time to pull the onions out and let them start drying.  Good news:  I finally grew some sweet red onions.  The last few years the red onions have been super strong – not that I don’t love an onion with conviction.  But these are delicious.

Farm News:  It’s hay season.

Usually, when we cut hay it decides to rain.  Honestly, this year we cut it in hopes of rain.  Rain to cool things off.  Rain to give the thirsty land a drink.  Rain to wash the air clean.  We will keep hoping…

Sunflowers and Gladiolus coming in.  If you are a flower share, you are in luck!

AND, I know some of you are eagerly awaiting the next CSA sign up info.  We have three weeks left for Summer CSA.  I will post sign ups for the next session (which will be this fall) next week:)

What’s in the bucket? Red cabbage, red onions, red potatoes….you see where I’m going with this?

Cucumbers, summer squash, green beans and dill.

I try not to do too many repeats…but this is a recipe I sent out years back for refrigerator pickles.  It is for spears, and I love it.  If you have any oversized cucumbers, don’t worry.  Just leave out the innermost seedy parts when you cut your spears and compost…or feed to your chickens.

Recipe follows – you can easily half it for one quart jar

from Once upon a chef

Quick & Easy Refrigerator Pickles

Refrigerator pickles are quick and easy to make — no sterilizing jars or special equipment required.

Servings: About 24 spears, or two 1-quart jars


  • 1-1/4 cups distilled white vinegar (5% acidity)
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 cups cold water
  • 1-3/4 to 2 pounds cucumbers (about 6), cut into halves or spears
  • 2 tablespoons coriander seeds
  • 6 large garlic cloves, peeled and halved
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon red pepper flakes
  • 16 dill sprigs


    1. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
  1. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

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


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