Circle S Farm CSA delivery Monday, June 10

“It may be hard for an egg to turn into a bird: it would be a jolly sight harder for a bird to learn to fly while remaining an egg.   -C.S. Lewis

Jessie Gantt-Temple is helping with our egg shares again this year.  Your eggs are a mix of her hens and Circle S hens..

Her hens range freely like ours…and live the good life.  Jessie is a good egg herself….she shares her eggs with us, but also cans pickled eggs among other veggies and fruits.  She is a vendor at Main Street Farmer’s Market, so check out some of her wonderful offerings there.  She also teaches canning classes at her farm.

Farm News:  Curtis and I are going to the beach for father’s day weekend.  Celebrating with my father, and with Logan…so excited.  Jennifer and Josh holding down the fort at Circle S….so thankful.  This blog will be short and sweet.

What’s in the bucket?  Napa cabbage, broccoli and/or cauliflower, red bibb lettuce, giant summer squash and zucchini, beet roots, daikon radish, cilantro, mustard greens.

Mustard green pesto served with stuffed squash?  or roasted beets?  or baked cauliflower?  or all three!

Mustard green pesto


  • ¼ cup chopped pecans
  • ¼ cup pumpkin seeds
  • 6 cloves garlic (crushed)
  • 1 cup chopped mustard greens
  • ½ cups chopped flat-leaf parsley
  • ½ teaspoon fine sea salt
  • 1 cups extra virgin olive oil
  • ½ medium lemon


  • Toss the pecans and pumpkin seeds into your food processor with garlic, mustard greens, parsley, and salt. Pulse until uniformly chopped and well combined.
  • Process on high speed while slowly drizzling the olive oil and lemon juice into the food processor until you’ve used it all. Transfer the pesto to a small bowl and enjoy right away, or store in an airtight container in the fridge for up to 1 week.

Also, my friend and CSA member Doris shared this recipe with me from Taste of Home.  If she says it is good…it is good.  This will be a good recipe for extra summer squash!

Summer Squash pound cake


  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon lemon juice
  • 1/4 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 cups shredded yellow summer squash
  • GLAZE:
  • 3/4 cup confectioners’ sugar
  • 2 to 3 teaspoons water
  • 1-1/2 teaspoons lemon juice


  • 1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash.
  • 2. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.

Happy Eating.  Happy Beach Trip.  Happy Father’s Day.  And thanks for buying local food from Circle S Farm.


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