Circle S Farm CSA delivery Monday, July 12, and Thursday July 15 and MSFM pick-up Wednesday, July 14

As for the coyote, he was nothing like his cartoon icon. He was sleek, fast, healthy and apparently without an anvil or Acme product of any kind.

                                        -Doug Fine


We see coyotes often.  Sometimes they are scruffy, thin and poor.   Sometimes fat and sleek.  I’m sure it depends on time of year, and balance in the ecosystem.

This dog came to help me bushhog one of our fields.  Coyotes are smart – like the huge red-tailed hawk that followed me.  They know that rabbits, field mice and birds have to move out of the way when the tractor comes through.  So they follow me.  They know I will disturb turkey, baby deer and other things.

I enjoyed watching this coyote.  He reminded me of Diamond.  He hung out, unafraid, and watched me.  He smiled.  He scratched.  He shook his ears.

If you are like me you have great plans.  I have such a bounty of garden produce right now.  So I think – what tonight?….purple potato gnocchi with basil cream sauce and savoy caesar salad with homemade croutons.  Cold cucumber soup and broccoli frittata.  But alas – it is 7:30 and I’m writing my blog so – grilled cheese?

There are quick, delicious, meals with fresh produce.  Actually – tonight I’m having vegetable soup ( and maybe grilled cheese shhhhhh)  I sauteed onion, cutting celery and garlic in a little oil.  Added carrots, green beans, potatoes.  All from the garden.  2 small cans diced tomatoes which I crushed with the back of a large spoon.  Then I added water, salt and when it gets close to done, I will add thinly sliced summer squash.  I put it in the oven at 250 degrees while I was digging potatoes in the garden.

Another quick dish – a friend told me they make kitchen sink pasta.  They roast their CSA veggies.  First coat the veggies in olive oil, salt and pepper.  Roast until delicious.  Boil pasta al dente.  Toss veggies with pasta, add parmesan ( or any flavorful cheese).  This is a one dish meal – which I love.

Potato salad, hash brown casserole, vichyssoise?  Plenty of recipes online.

What’s in the bucket? Carrots, savoy cabbage, cucumbers, summer squash, onions, purple potatoes, white potatoes, dill.

As for the cucumbers – quick refrigerator pickles?  Cucumber salad with feta, and onions (tomatoes if you have them)  I even saw a recipe for cooked creamed cucumber….Jury is out on that!  How about a salad using that savoy cabbage and cucumber?

Green Cabbage Cucumber Salad

Easy Green Cabbage Cucumber Salad is loaded with fresh green cabbage, crisp cucumbers and fresh herbs. It’s the perfect side dish for potlucks, parties and barbecue. Made with sunflower oil and vinegar, inexpensive and may just become your new favorite side dish.


Salad Ingredients:

  • 1 medium green cabbage (2 lbs – shredded)
  • 3 medium cucumbers (or 1 English cucumber)
  • 45 green onions
  • 1 bunch fresh dill about 2 tablespoons chopped

Dressing Ingredients:


  1. In a small measuring cup, combine and stir sunflower oil, distilled white vinegar, fine salt and pepper. Set aside for salt to dissolve.

  2. Wash all vegetables & paper towel pat dry.

  3. Discard soft outer leaves of cabbage and thinly slice onto a mandolin slicer or using a sharp knife. Discard or eat the core. Transfer shredded cabbage to a large mixing bowl. You can use a knife but it is easiest to achieve the fine/thin strips of cabbage with a mandolin. Also, anytime you use a mandolin, protect your hands with these safety gloves.

  4. Thinly slice halved cucumbers. (Slicing cucumbers with mandolin slicer takes seconds).

  5. Finely chop green onions and fresh dill.

  6. Drizzle salad dressing over the salad and toss well to combine.

  7. Serve right away or refrigerate for couple hours for cabbage to soften before serving. Cabbage cucumber salad will stay nice and fresh for 2-3 days in refrigerator.



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Circle S Farm delivery, Monday, July 5 and Thursday, July 8 MSFM pick up Wednesday, July 7

He said, have a seat, and I sat down
Is this the first time you’ve been to our little town?
I said, I think it is
He said, I don’t like to brag
But we’re kinda proud of that ragged old flag

-Johnny Cash

We celebrated the fourth with friends playing music including a few songs by Johnny Cash.   So much fun – and if you haven’t been to the Pigeon Mountain Grill…..

The PGM is one of the few restaurants around that raise their own beef.  They support other local farms by buying local produce – and support local musicians by having local music every week.  They support local artists by having local art hanging on the wall.  If you haven’t been – make a point to drive out to our neighborhood.  Have a great burger and enjoy our little town.

Farm News:  The Walla Walla onions grew beautiful and big.  However – the weather was not dry enough for them to finish properly in the field.  Our red onions took a hit as well, and are not curing as I would like.  Mother nature throws you a bone – and then eats half of it.

The good news is…..  the good news is loads of potatoes and onions in the shares this week.  Also, cucumbers, summer squash, green beans.  I hate to do it – but the fennel I over planted – so one more fennel bulb this week and a recipe to go with it.  Cutting Celery.  Also – basil and garlic.

So…. we plant what we love.  I love onions.  Jennifer loves potatoes.

Last week at the market I mentioned, Jennifer loves potatoes.  A customer asked, how do you like them?  She replied:  ”  I like roasted potatoes, hash browns, baked potatoes, french fried potatoes,  twice baked potatoes, mashed potatoes, potato salad.  I like potatoes for breakfast, I like potatoes for lunch, I like potatoes for dinner.  Enough said:)


My friend (and best chef I know) bought a fennel bulb last week.  I asked, what are you making?  And he said our new favorite salad:

Raw fennel sliced thin, roasted walnuts or pecans, celery sliced equally thin, and blue cheese.   A light red wine vinaigrette to finish.

I tried it – could eat it every night!

Thanks for buying local food from Circle S Farm.


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Circle S Farm delivery Monday, June 28 and Thursday, July 1, MSFM pick-up Wednesday, June 30

“Life is an onion – you peel it year by year and sometimes cry.”
― Carl Sandburg

This year we have had a fabulous onion crop.  Thanks to Jennifer and Josh and their hard work, most of them are hanging in our hay barn to cure.  They will become sweet and delicious – and keep for a month or longer.  I guess we plant the things we love and hope they will grow.  I am an onion lover….so, yay me!  Jennifer – a potato fanatic….more on that next week.

I do love broccoli too, so again….yay me!  You may be tired of it – but loads of it will be in your share this week as we share the broccoli love.  And we try to make the transition from spring to summer.  The CSA is half over this week, or half is left after this week….are you glass half empty or half full?  So we have had 6 weeks of spring and now we shift into 6 weeks of summer.

Farm News:  We weaned some calves this week so it is NOISY at Circle S.  Curtis and I had the foresight to put the weaning paddock right next to our bedroom – so perhaps we are not so smart.  In general – though – this time of year we can sleep through anything so, there is that!

What’s in the bucket:  OK – so no onions as I am saving them to savor for the last 6 weeks.  However….Broccoli, Collards, kohlrabi or cabbage, fennel bulb, beet root, green beans (hoorah) summer squash or peppers, cutting celery.

OK – the celery was supposed to be real celery but didn’t size up.  The leaves are delicious – but probably should be used more like an herb (parsley) than anticipating a real celery experience.

Following a delicious broccoli fennel slaw recipe from Food and Wine.  I would substitute the celery leaves for the parsley.  That will make it extra delicious.

Creamy Broccoli-Fennel Slaw with Pine Nuts
This light and refreshing winter salad makes use of broccoli stems
Creamy Broccoli-Fennel Slaw with Pine Nuts © Sarah Bolla


Ingredient Checklist

Thanks for buying local food from Circle S Farm!



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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


Ingredient Checklist


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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Circle S Farm Delivery Monday, June 14 and MSFM PIck-up Wednesday, June 16

“I said, “I’ll take the T-bone steak.”
A soft voice mooed, “Oh wow.”
And I looked up and realized
The waitress was a cow.
I cried, “Mistake–forget the the steak.
I’ll take the chicken then.”
I heard a cluck–’twas just my luck
The busboy was a hen.
I said, “Okay no, fowl today.
I’ll have the seafood dish.”
Then I saw through the kitchen door
The cook–he was a fish.
I screamed, “Is there anyone workin’ here
Who’s an onion or a beet?
No? Your’re sure? Okay then friends,
A salad’s what I’ll eat.”
They looked at me. “Oh,no,” they said,
“The owner is a cabbage head.”
— Shel Silverstein

And so we shift from the season of salad to the season of sauerkraut.    It will be a short sauerkraut season as everything is coming in quickly.

Farm News:  We moved our cows across the road this week.  We have been fencing and working to get them over there for months.  It is a new piece of property to us, and the cows first time going there.    We worried “what if they run down the road instead of going into the field.”  A farmer friend told me – cows don’t like to cross pavement.  That fueled the anxiety.  We put up panels and an elaborate electric fence to make sure no one got stranded on our side.  We were sure traffic would come, and then what?

All things said and done – it went well.  We did have to shake a bucket to get them to cross the pavement – it’s always good to have a few in your herd who will come to a bucket.    And it only takes one to get them started, then they fall in line.

Then I started to worry – how are we ever going to get them back.  It’s a big field, more space than they are used to rotating through….  They were waiting at the gate the next morning.

What’s in the bucket:  As promised, NO kale!  However, onions are back.  Kohlrabi, colorful beets, fennel, Napa cabbage, romaine and red leaf lettuce, potatoes, and radicchio.

So – as we said, the season for Kraut.  But we’ll get to that next week.  For this week – nothing better than fresh cabbage.  If the Napa cabbage intimidates you, save your Romaine for a Caesar salad, and make a Napa cabbage wedge salad.  Carve that giant into as many wedges as you can muster, and smother it with blue cheese dressing and whatever else strikes your fancy.  Onions?  Bacon pieces?  Or an perhaps an asian slaw with that Napa.   Lots of recipes for that online.

The radicchio is bitter.  A little goes a long way.  Chop some up and throw it into that Caesar salad.  Or toss some fruit and red leaf lettuce together with a light vinaigrette and add radicchio to make it interesting.   Thinly sliced red onion – divine.

As for the roots, as I have advised before, hash is always an option.  I love potatoes, beets, turnips, daikon – anything – for root hash.  And, of course, onion.  Plenty of oil in an iron skillet – grate your roots salt and pepper to taste.  Don’t crowd your pan too much – you may need to make two batches and save one for another delicious frittata like last week!

For those other veggies – stir fry is always an option.  Fennel, kohlrabi and cabbage all make great additions to stir fry.  A little rice and protein of choice and call it dinner!

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




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Circle S Farm CSA delivery Monday, June 7 and Thursday, June 10. MSFM pick-up Wednesday, June 9

“You should never hesitate to trade your cow for a handful of magic beans.” -Tom Robbins

Back to my conversation with Ranger, the cow.  As an aside, she was named Ranger for her ability to crawl through our electric fence and go wherever she wanted – thus Free Ranger, or Lone Ranger…

My Dad is well read and dedicated to keeping me in the loop.  In other words, educating me out of my farm bubble.  And lately – there have been numerous articles on plant based meat.  The Impossible burger.  The Beyond Burger.  I love the names.  And, in recent news – for the environment, we need to replace our Holy Cow with fake meat.  (Not to be a hypocrit, I love a veggie burger including the above mentioned).

So I told Ranger.  Girl, your days are numbered.  General consensus says, you are bad for the environment.  And she says, ME?  What about YOU?

In a perfect world, there would be no fences.  Our grasslands in the midwest are full of amazing topsoil as a result of grazing herds of Bison.  But instead – we thought it was a great idea to fence our lands and plant corn.  And then cram thousands of animals into tiny spaces and feed them corn – chickens, cows, pigs, turkeys etc.  And it’s a wonder something like the corona virus hasn’t come from our treatment of animals in tight quarters.  Not to mention antibiotic resistance.

The truth is – often when the conversation comes up, someone says “well how are we going to feed the world?”  And what I don’t understand is – why do we have to?  Why can’t we just feed our community?  And others feed their communities?

This is what small farms do, and do well.  Typically, small farms have plenty of diversity.  More than one kind of livestock.  More than one kind of crop.  Sustainability and health comes from rotating livestock and crops.  Cover crops feed cows, cows fertilize soil.  Cattle pastures include perennial grasses which grow even in winter in some climates.  Grasses which, when managed correctly, sequester carbon and store water.  Most small farms also have a woodlot.  Their owners care about clean water and healthy animals because they are living amongst them.  And yet we struggle to make ends meet.  The supply chains and infrastructure, not to mention the government subsidies,  leave the cards stacked against small farms.

While big companies farm millions of acres and use a staggering amount of fuel and inputs to make monoculture crops and animals grow, small farmers could be the answer to many problems.  80 percent of our beef in the US comes from industrial farms controlled by 4 companies, Tyson, Cargill, JBS USA and National beef.  To me, that’s a little scary.   We have learned how fragil our current system is during the pandemic.  And what about Cyber attacks?  (Fairly certain Circle S will not be sought out as a cyber attack target, we barely have a computer and still are struggling to learn social media).

So – for me, I’ll stick with my cow and forgo the magic beans – even if I do have a veggie burger now and then.  And, FYI, the manufactured veggie burgers are a highly processed food.  They are high in sodium, and, in general, not as healthy for you as a local hamburger – pasture raised and cared for at Circle S Farm.

Farm News:  OK – so I’m off my soap box.

Freddie is back and apparently putting a dent in our egg supply.  I have almost stepped on her/him twice and had to rush one day to beat him to the chicken house.  Lucky to have Michael at Broadfork Farms as back up this year on eggs!

What’s in the bucket?  OK – so I’m embarrassed to say we are still into greens and things.  While the kale is loving this weather, apparently the beans I planted were not magic.  They are taking their own sweet time.  So are the squash, fennel, etc.  So- I’ll try to give you a week off of onions – but roots and greens are the thing right now.

*Kale (promise, last week)  collards or chard, red potatoes (yay – glorious spuds), cilantro,  turnip root, daikon root, and a lotta lettuce.

What’s at market:  onions, kale, collard, chard, turnip, daikon, red potatoes, cilantro, a lotta lettuce, Temple Top Dog Treats.

Curtis and I have been loving a frittata lately.  Here’s how:

Saute a couple of those roots with a healthy dose of olive oil in a large iron skillet or nonstick that can go in the oven – a mix of turnip and potato and daikon grated with a large grater.  Enough roots to thoroughly cover the bottom plus some.  And enough oil that it won’t stick – especially if using an iron skillet.  Season with salt and pepper to taste.  Remove from heat when near done.

Cover roots with some veggies and cheese – doesn’t matter what.  Last night I used chopped onion, chopped kale and gruetli cheese from Sequatchie Cove Farm.  Cilantro would be a nice touch.  Beat 6 eggs until frothy with a large pour of cream or half and half (this is optional) and season with salt and pepper.  Pour over cheese and veggies making sure to press veggies in until they are covered.

Bake until done – a knife comes out clean at 350 degrees.  About 45 minutes to 1 hour.  Serve with chopped cilantro, a lotta lettuce:) or massage some shredded kale with olive oil, salt and pepper as a side.

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


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Circle S Farm CSA delivery Monday, May 31 and Thursday, June 3, MSFM pick-up Wednesday, June 2

“Patriotism is supporting your country all the time, and your government when it deserves it.”

– Mark Twain

I always love traveling through our small town of Menlo before Memorial day.  It is moving to see the flags, and the names on them, and to realize the price so many have paid.    And I believe Mark Twain is right – your country all the time.  And what is a country without the people?   ALL the people.



last year’s garden planted in cover crop of peas, sunflowers, radish and grasses.

This years garden

next year’s garden being grazed and fertilized by Circle S cows.

I thought I would include these pics of building soils for our crops.   The garden gets at least 3 years rotation, cover crops and grazing help fertilize the food we eat!  Stay tuned for next week’s conversation with Ranger, the cow….

Farm News:  We lost 6 chicks last night.  I guess too cold?  I thought they were old enough – but maybe they are getting to big to all fit beneath the hen that is raising them.  They are over a month old and starting to feather out.  We put a heater in for them tonight.  Fingers crossed.

As far as the garden, the heat and then  chill is confusing.  I’m thankful for the rain and cooler temperatures.  However, don’t be surprised if your radishes are not uniform in size.  things tend to take a turn sometimes with crazy weather.  Let’s hope the broccoli doesn’t bolt!

What’s in the bucket (or bag):  young onions, kale, arugula or kale mix, turnips and baby potatoes, radishes, green and red lettuce, chard, oregano and yes – yay- Roy (Jones Farm) has agreed to one more week of Strawberries!  Circle S has a few strawberries we will throw in the mix too.

What’s at market?  mustard greens, collard greens, kale, arugula, turnips with greens, lettuce, red and purple daikon radish.

And lastly – to inspire your Memorial Day eating.  A red white and blue salad?  OK, well maybe red leaf lettuce, red strawberries, white cheese, and purple (could count as blue) onion.  A share holder sent me this picture of her salad last week.  YUM.  No recipe needed:)

Happy Eating.  Happy Memorial Day.  And thanks for buying local food from Circle S Farm!

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Circle S CSA delivery – first of the Season! Monday, May 24, Main Street Market pick-up Wednesday, May 26 and Lookout delivery Thursday, May 27

“Ah, Nothing is too late, till the tired heart shall cease to palpitate.”
― Henry Wadsworth Longfellow


Circle S Strawberries

Yes, we finally begin.  At least it is still strawberry season – but even my strawberries are late this year.  We are, luckily, partnering with Jones farm again for strawberries.  Also partnering with Broadfork Meadows farm again this year for help with eggs and flowers, and for this week, Creekside farms – beautiful flowers.

Farm News:  Busy time on the farm.  We are planning to run our cows through and give them their annual vaccinations.  I know how they feel, after having 2 covid shots myself!  Then, they will then move to new grass across the road.  They will more than  likely stay away from any suspicious character with a needle in their hand for a while.

Yes, and the CSA starts this Monday.  Lots of garden work still left to do including harvest.   Speaking of which….

What’s in the CSA bucket?  STRAWBERRIES:) Greens! turnip/mustard/kale or collard or some collaboration of them all,   arugula, young onions, radishes, Daikon radish greens, kalebration kale mix or cabbage, rosemary.

Housekeeping:  Full shares will receive a bucket this year.  Just leave the empty bucket in the same spot the next week and I will swap.  We also will reuse egg cartons, and any other containers if you feel like returning them.

Half shares, or anyone who chooses so, will receive a paper bag.

What’s at Market:  young onions, daikon radish greens, turnip greens, kale, collard, mustard, radishes and Temple Top Dog Treats

If you are a new member, when you receive your bucket don’t panic.  If you are overwhelmed with greens at any point – and find your refrigerator overflowing and running out of room – here is what you should do.

Wash and cut those greens up.  Even arugula and the small kale mix will cook up nicely in a pot of greens.  I got three bunches and 5 bags of greens plus 2 bunches of green onions in my pressure cooker last week that were left over from the market!  And onions and garlic add a nice touch.  Just chop and add to greens pot.

So – wash those greens.  Wilt them in a little water in a big pot and keep adding greens and adding greens until your blood pressure goes down (1. from thinking about eating all those healthy greens and 2. from cleaning your refrigerator out).  Fill pot with water to cover greens and cook until tender.  ADD any of the following, or none  Salt, Chopped tomatoes (canned or fresh), a splash of vinegar, hot sauce, broth or bouillon to taste.  If, then, the mountain of greens you have cooked becomes intimidating, freeze some.  I like to let them cool, and then squeeze them with my hands and chop on the cutting board before I freeze or eat them.

If you are still skeptical, a radish green pesto recipe from Love & Lemons follows.  How could that go wrong?  I think this would work with turnip greens also – and probably ok to experiment with other herbs besides basil.  Parsley? Cilantro?

Radish Greens Pesto

Serves 8
Don’t toss those radish greens! I love to sauté them to make a simple side dish or blend them into this vibrant radish green pesto. Spread it onto bread, toss it with pasta, dollop it onto salads, and more!


  • 1/2 cup pine nuts or pepitas
  • 1 small garlic clove
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper
  • 2 tablespoons lemon juice
  • 1 cup radish greens
  • 1 cup basil
  • 1/4 to 1/3 cup extra-virgin olive oilmore if desired
  • 1/4 cup Parmesan cheeseoptional


  • In a food processor, combine the pine nuts, garlic, salt, and pepper and pulse until well chopped. Add the lemon juice and pulse again.
  • Add the radish greens and basil and pulse until combined.
  • With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse briefly to combine. For a smoother pesto, add more olive oil.

Happy Eating and Thanks to all of you for buying local food from Circle S Farm.


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Circle S Farm at Main Street Market Wednesday, May 12

“Love does not dwell on how much one receives in return. If there is ever any balance in love, it is in a contest of who can love who more.”
― Criss Jami


An appropriate quote for Mother’s day.  Because who can love more than Mothers?

Farm News:   Speaking of Mothers, this little hen has 17 chicks to raise.   We think she is up to the task.  Chicks that come from hatcheries rarely have the mother instinct.  They hatch in an incubator, and are raised with a heat lamp as their mother.  These little guys should consider themselves lucky.  This hen will keep them warm, and teach them to eat, drink and scratch around for bugs.  Not to mention giving them lots of love and attention (and an occasional scolding!).  And who knows, one day they may want to be a mother.

What’s at the market:  limited Russian kale, mustard greens, spring onions, radishes, arugula, mesclun, and pastured eggs, and Temple Top Dog Treats.   Onsite sales only this week.



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Celebrating one year of Temple Top Treats

“All his life he tried to be a good person. Many times, however, he failed.
For after all, he was only human. He wasn’t a dog.”
― Charles M. Schulz
We are celebrating one year of Temple Top Treats this week.  Temple Top was inspired by our four legged friends, who travel with us in spirit or in earnest, and remind us that we should all be well treated!  Lovingly made by Jennifer and me (Jennifer is the genius in this), Temple Top reminds us that a hearty tail wag or a well spoken wuff can put a smile on anyone’s face, and is deserving of a healthy, delicious treat made out of locally sourced ingredients.
Jennifer and I have had such fun meeting all of your furry friends at Main Street this year.  Please bring them out and celebrate with us this week.  As always, plenty of free samples and cool water to drink:)
Thanks for buying local, thanks for supporting Circle S Farm and Main Street Farmer’s market.  But most importantly, thanks for loving your dog.
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