Week 2

What a gorgeous early summer day. The farm has burst into full swing this week. We want to take time to appreciate the spring vegetables still, so there are asparagus and peas in your box again, a repeat of last week. Those are common favorites, so hopefully you won't mind the duplication. There's also green cabbage, fresh Walla Walla onions, salad mix, spring salad turnips, and a little bit of summer squash. 

I would recommend sauteing an onion in a little bit of oil for about 4 minutes, add 2 inch pieces of asparagus and the peas for just a minute more, season with salt and fresh herbs, and toss into some al dante pasta. 

The turnips are something we only get to enjoy early in the season. They are good raw or cooked. You don't even need to peel them. Here's a few ideas for them: cut baby turnips into wedges and enjoy them raw with a dip or shave them into a salad; sauté or stir-fry them with their greens; toss baby turnips with olive oil, salt, and pepper, and any other seasonings that you wish, then roast or grill them until just tender; layer thin slices of turnips, their greens, and potatoes, then bake them into a creamy gratin.....

2017 week 1

bunched spinach

green butterhead lettuce

Easter egg radishes

asparagus

snap peas

red scallions

Welcome to the CSA! It's been a challenging spring so far with the prolonged dark wet days, so we are happy to see the sunshine. We've found some creative (but labor-intensive) ways to get crops in the ground by hand since the soil has been too wet to till. Some of those crops have struggled anyway with the difficult growing conditions. But we keep planting in order to keep harvesting for your CSA boxes and for market. The joys of success are more pronounced when we have so many challenges!

This week's scallions and spinach would make a great egg scramble: 

• 3 large eggs
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon olive oil
• ½ cup chopped scallions
• 3 cups roughly chopped spinach
• 1-2 tablespoons grated Parmesan

Whisk eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add the scallions and cook until one side starts to brown, just a couple minutes. Add the spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set. Stir in 1-2 tablespoons grated Parmesan. Serves 2.

Order Directly from Us

If you are looking for fresh, organic produce straight from the farm, one option is our online store. We hope it is a simple way for you to order our produce all winter long. Orders will be taken and delivered on a weekly basis. On-farm pick up is also an option. Thank you for your support! 

https://squareup.com/store/circle-h-farm

CSA Week 21

The last week! Wow! We are so thankful to you for being a part of the farm through the CSA. 

In the box this week:

• Acorn squash
• Kale
• Broccoli
• Red beets
• Napa cabbage
• Onions (yellow, red, and cippolini) 

Super Quick Kale Chips

Break up kale leaves into bite sized pieces. Toss with olive oil until lightly coated. Spread one layer of kale on a baking sheet. Lightly sprinkle salt and pepper. Bake until crisp at 375* (check every 5 min.)

Fall Salad

Roast acorn squash and beets until soft. Slice and place on a bed of hearty salad greens, toss with some feta or goat cheese, sunflower seeds, caramelized onions, and a vinaigrette. 

CSA Week 20

In the box this week:

• Broccoli
• Potatoes
• Head lettuce
• Apples
• Butternut Squash
• Sage

Creamy Winter Squash and Sage Pasta

• For the Creamy Squash Sage Sauce:
• 4 Tbsp butter
• 1 Tbsp minced fresh sage
• 3/4 cup half and half cream
• 1 cup pumpkin puree (about half of a small roasted pumpkin)
• 1/2 cup grated parmesan
• Salt and black pepper, to taste
• Grated nutmeg, to taste
• To make the sauce, mix the pumpkin purée and cream together using a blender or hand blender. In a large skillet, melt the butter and minced sage over low heat. Add the pumpkin and cream purée to the sage butter and stir. Bring to barely a simmer and turn off the heat. Add salt and pepper to taste. Place aside until pasta has been boiled.

CSA Week 19

Happy first day of fall! 

In the box this week:

• Turnips (you can eat the greens too!)
• Salad mix
• Leeks
• Garlic
• Italian peppers
• Sungold Tomatoes

Some turnip ideas:

Sauteed turnips and greens:
Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

Creamy leek and turnip soup:
Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.

CSA Week 18

Chilly mornings and hot afternoons make for a wonderful summer-autumn mix of produce for the CSA. 

In the box this week:

• Galia melon
• Head lettuce
• Red beets
• Onions (red, yellow, and cippolini)
• Delicata squash
• Sweet corn

Roasted Delicata Squash

Cut delicata squash in half. Brush olive oil or melted butter on the inside of the squash. Choose your favorite herb to sprinkle on top, add some salt and pepper, and roast in the oven for about 30-45 min at 375* or until soft. You can eat the skin, flesh and seeds. 

Chocolate Beet Brownies

• 2-3 medium size cooked and pureed beets, to equal 1 cup
• ½ cup unsalted butter (1 stick), melted
• 1 cup sugar
• 1 tsp. vanilla extract
• 2 large eggs
• ½ cup Bob’s Red Mill Gluten Free All Purpose Flour or  All-Purpose Wheat Flour
• 1/3 cup Unsweetened Cocoa Powder (I like Ghiardelli brand)
• 2 tablespoons strong black coffee (optional)
• ½ cup chocolate chips

Preheat oven to 350F  Grease an 8 x 8″ pan.  Set aside.

Combine butter and sugar.  Add eggs, vanilla, coffee, and beets.

Whisk dry ingredients.  Flour and cocoa powder.  Fold in beet mixture, add chocolate chips.  Pour into prepared pan.  Bake 30 minutes or until toothpick in center comes out clean.  Cool completely before cutting.

CSA Week 17

In the box:

• Chard
• Eggplant
• French Breakfast Radishes
• Tomatillos
• Spaghetti squash
• Apples

Roasted Eggplant Dip

Chop eggplant, tomatillos. tomato, red pepper, onion, garlic. Toss with olive oil, salt, and pepper. Spread out in baking dish and bake at 375* until well cooked, about 30 - 45 min. Blend in blender for the desired consistency. Spread on toasted bread. Yum!

Spaghetti Squash with Butter and Garlic

1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

CSA Week 16

In your box this week:

• Tomatoes
• Italian peppers
• Head lettuce
• Garlic
• Grapes
• Melon

CSA Week 15

In the box this week:

• Sungold Cherry Tomatoes
• Italian Sweet peppers
• Zucchini
• Green beans
• Leeks
• Melon

Fried Sweet Peppers with Balsamic Vinegar

This easy side dish is delicious served along with roasted meats or sausages.

Ingredients:

6 Large Sweet Peppers (I Used 2 Yellow, 4 Red)
1/3 Cup Extra Virgin Olive OIl
2 Garlic Cloves, Peeled & Minced
1/3 Cup Balsamic Vinegar
Salt & Pepper
1/3 Cup Fresh Chopped Parsley

Directions:

Wash and dry the peppers, then remove the seeds, stems, and membranes.
Cut the peppers into 1 inch strips.
Heat the oil in a large heavy bottomed skillet and add the peppers, stirring well to coat in the oil.
Cook the peppers over medium heat until they begin to soften and brown, stirring often, about 10 minutes.
Add the garlic and cook another minute or two until fragrant.
Add the balsamic vinegar, season with salt and pepper and mix well.
Cook another 3 to 4 minutes until the peppers have absorbed all of the vinegar.
Toss with the fresh chopped parsley and place on a platter to serve.

CSA Week 14

In the box this week:

• Head lettuce
• Tomatillos
• Onions
• Red beets
• Lemon cucumbers
• Asian pears
• Basil

Pickled Beets:

Ingredients:

• Roasted Beets
  1 large red onion, frenched
  1 cup tarragon wine vinegar
  1 1/2 teaspoons Kosher salt
  1/2 cup sugar
  1 cup water
   
• First, roast the beets with shallots or onions, rosemary, and olive oil. Remove the skins of the roasted beets. Slice beets thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
  
  Read more at: http://www.foodnetwork.com/recipes/alton-brown/pickled-beets-recipe.html?oc=linkback

CSA Week 13

In your box this week: 

eggplant

cauliflower

garlic

peppers

tomatoes

melon

Roasted Cauliflower:

Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer

Eggplant is also delicious roasted. Cut in half and roast skin-side up at 400 for 45 minutes. Scoop out flesh, and blend with tahini, garlic, parsley, lemon juice, salt, and olive oil for a wonderful dip. 

CSA Week 12

In the box this week:

• Sweet Corn
• Strawberries
• Carrots
• Tomatoes
• Leeks
• Green Cabbage

Cabbage rolls are a fun, starch-free way to wrap up all sorts of meat and vegetables. I start by cutting the stem and core from a head of cabbage, dipping the whole head in boiling water, and removing the outer 3-4 leaves that are loosened from the heat. After the leaves are separated, blanch them for a minute in the still-boiling water. The leaves are now ready to fill with a pre-cooked meat, corn, and leek filling seasoned to taste. Fold leaves around the filling and place seam-down in a baking dish. Cover with 1/2 cup tomato sauce or chicken stock. Bake at 375 for 45 minutes. 

CSA Week 11

Halfway through the CSA season.... can you believe it? 

In the box this week:

• Sweet Corn
• Cauliflower
• Green Beans
• Fresh Walla walla onions
• Rose Finn Apple Potatoes
• Zucchini

Indian Spiced Cauliflower and Potatoes

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water
Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

From Epicurious.com via Gourmet, http://www.epicurious.com/recipes/food/views/Indian-Spiced-Cauliflower-and-Potatoes-109118

CSA Week 10

In the box this week:

• Carrots
• Green Pepper
• Lettuce
• Sungold Cherry Tomatoes
• Red Cabbage
• Basil

Cherry Tomato Gallette:

• For the Pastry:
• 1 1/4 cup unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully)
• 1/4 tsp. salt
• 8 tbsp. (1/2 cup) cold unsalted butter
• 1/4 cup full-fat yoghurt (if liquidy, drain it first so it is thick and creamy)
• 2 tsp. fresh lemon juice
• 1/4 cup ice water
• For the Filling:
• 1/2 cup ricotta cheese
• 1/2 cup grated parmesan
• About 1 pound of cherry tomatoes, halved
• 1 tbsp. olive oil
• Freshly minced basil for garnish (4 or 5 basil leaves)
• Salt and pepper, to taste
• For the Glaze:
• 1 egg yolk
• 1 tsp. water

1. First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour.
2. On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper).
3. In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes.
4. Bake in a 375 F oven for about 45 minutes or until crust is golden.
5. Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.

http://www.pbs.org/food/kitchen-vignettes/cherry-tomato-galette/

CSA Week 9

In the box this week:

• Tomatoes
• Broccoli
• Green beans
• Lemon cucumbers
• Spinach
• Yellow Plums

The past few days, I have been devouring a food blog I recently discovered, "Kitchen Vignettes". The recipes are all hearty, wholesome, and farm to table. There are a lot of short, beautiful videos on the site of her harvesting produce and then whipping it up into something delicious. The videos really capture how special it is to know where the food comes from and see exactly how it ends up on the dinner table. We love putting together your CSA boxes and imagining the many ways you all might be using your produce! Well, here is a recipe from the Kitchen Vignettes website. I will share a link at the bottom of the page. Enjoy!

Garlic Dill Green Beans with a Dijon Vinaigrette 

• Around 1/2 lb green beans
• 6 cloves garlic
• 1 onion
• 1 small bunch radishes
• 1 tbsp olive oil
• 1 tbsp butter
• Fresh dill, chopped
• Salt and pepper to taste
• Dijon vinaigrette:
• 1 tbsp whole grain dijon
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 1/2 cup olive oil
• salt and pepper to taste

Snap the ends off the beans and cut in half or thirds, depending on how long your beans are. Bring a pot of salted water to a rolling boil. Blanch the beans for 3 minutes or until a deep green but still crunchy. Drain and set aside. In a pan, sautee the shallots in the olive oil until golden. Add the sliced radishes, garlic, beans, and butter. Salt and pepper generously. Sautee unil the beans reach teh desired texture. Test them as you cook! I like mine weel-done but with a light cunch left in them. Remove from heat, toss with dill and vinaigrette. (Or serve vinaigrette separately.) Serve hot or cold. 

http://kitchenvignettes.blogspot.com/2012/08/garlic-dill-green-beans-with-dijon.html

CSA Week 8

In the box this week:

• Chiogga beets
• Celery (strong flavor for eating raw, but has a wonderful flavor for cooking)
• Carrots
• Summer squash
• Cucumber
• Yellow pepper
• Italian Kale

Vegetable and Barley Soup

• Simmer 3/4 cup barley in water (this is just to get it cooking while you prep everything else, it will finish cooking in the soup)
• In a large pot, heat some olive oil or butter on medium heat. Add chopped onions, pepper, carrots, celery, potatoes, beets if you want (the chiogga beets won't turn everything pink). Stir around and cook until onions are soft. Add some chopped garlic. 
• Add vegetable broth, and extra water, so that there is plenty of liquid to cover all the veggies. Add partially cooked barley. 
• Add herbs and spices. I like to use thyme, oregano, paprika, chile powder, black pepper and salt. 
• Bring soup to a boil and simmer for at least 20 more minutes. Toward the end of cooking add chopped kale.
• Serve hot with bread and butter. 

CSA Week 7

Hello friends of the farm! 

In the box this week:

• Fingerling potatoes
• Walla walla onions
• Eggplant
• Red Cabbage
• Purple Sprouting Broccoli
• Blueberries

I'm going to share another recipe with you that I made this week: Polenta Pie. This one is from the Moosewood Cookbook. I used polenta from Lonesome Whistle Farm (they are at the farmers' market). 

Polenta Pie:

Easy deep-dish pizza with a thick and crunchy cornmeal crust.

Crust:

• 1.5 cups coarse cornmeal
• 1 tsp. salt
• 1.5 cups cold water
• 2 cups boiling water
• a little olive oil

Filling:

• 1 tbs. olive oil
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 eggplant, cut into small cubes
• 1 small zucchini, thinly sliced
• 5-6 cloves garlic; sliced
• Some basil
• Some oregano
• Fresh black pepper
• .25 lb mozzarella cheese, grated
• Sliced tomato

1) Combine cornmeal, salt, and cold water in small bowl. Have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking. Cook bout 10 min over low heat, stirring frequently. It will get very thick. Remove from heat.

2) Preheat oven to 375. Oil a 10-in pie pan (I used a large cast iron). Add the polenta, and use a spatula to form it into a smooth, thick crust over the bottom and sides of the pan. Bake uncovered for 45 min.

3) Saute veggies, except tomato.  Put some cheese on the bottom of the crust. Cover with sliced tomatoes. Spread the sauteed mixture over the tomatoes, and sprinkle the remaining cheese on top. Broil about 5 minutes. Serve hot. 

CSA Week 6

Happy solstice! It certainly has felt like summer these past few days. In your box this week:

• Sungold cherry tomatoes 
• Chard
• Spinach
• Scallions
• Cauliflower
• Basil

This week for lunch I have been eating an incredible quiche, and I'm going to share the recipe with all of you:

Quiche with a Potato Crust

Oil a baking sheet, or two. Heat oven to 350 F. Slice potatoes thin, so that you have enough rounds to cover the bottom and sides of a 9x13 baking dish. On the baking sheets, spread out the slices of potatoes and bake for 10-15 minutes until the potatoes are soft and semi-baked. 

Cover the 9x13 baking dish with the potato slices, covering the sides as well. In a frying pan saute onions, bacon, scallions, zucchini, mushrooms (whatever you want, really), coarsely chop greens, spinach or chard and add at the end. Spread the sauteed mixture over the potatoes, grate cheese over the top, (gouda and parmesan is delicious). In a separate bowl, whisk eight eggs, and about a cup of milk together. Add a generous amount of black pepper and paprika, whisk in. Pour egg-milk mixture over top of sauteed veggies. Sprinkle course salt and more paprika over the top. Bake at 350F for about 45 minutes, or until it is solid. 

Enjoy! 

Also, as a reminder, we love to re-use CSA boxes so please return them to your pick up location. Thanks! 

CSA Week 5

Here we are, mid-way through June already. The farm is looking beautiful and bountiful. We are coming up on the summer solstice, and with these long days, crops are growing rapidly. This past week we have been prepping beds for seeding, trellising tomatoes, taking out peas, keeping up with the weeds, and tasting summer (sungolds and cucumbers), while relishing the rain. And tomorrow, we will be harvesting your CSA veggies. 

In the box this week:

• Lettuce
• Collards
• Cucumbers
• Summer Squash
• Romanesco Cauliflower
• Tomatoes

How to Cook Collards

Serves 4 as a side dish

What You Need

Ingredients
10 to 12 cups of water
1 large or 2 small smoked ham hocks
3 cloves of garlic, peeled
2 bunches of collards
1 large yellow onion
2 tablespoons bacon fat or oil
Salt and pepper

Equipment
Large pot or Dutch oven with lid
A chef's knife and cutting board
A large frying pan
Tongs

Instructions

1. Bring the Water and Ham Hock to a Boil: In the large pot, bring the water and ham hock to a boil over a high flame. When the water reaches a boil, reduce to a simmer, add the peeled garlic cloves and partially cover. Simmer for two hours. Periodically check and add more water if needed to keep the ham hock covered.

2. Prepare the Collards: Wash the collards well in cold water. Remove the center stem by slicing along either side of the stem with your knife, cutting them in half while removing the stem. Alternatively, you can strip the leaves from the stalk using your hands. Stack the collard halves in a single pile and cut crosswise into thick ribbons.

3. Prepare the Onion: Chop the yellow onion into a medium large dice.

4. Cook the Collards: After two hours, remove the ham hock from the water using the tongs and place on a plate to cool. Add the collards to the water and bring back to a simmer. Cook, partially covered, for at least 45 minutes for chewy collards or up to 2 hours for silky soft collards. 

5. Shred the Ham: While the collards are cooking, shred the meat from the ham hock and discard the rest. Sauté the onion in the bacon fat until softened and glossy, about 15 minutes. Add the meat and continue to cook until the onions start to brown. Set aside until collards are done.

6. Combine and Sauté: When the collards are done, turn off the heat and using the tongs, transfer the collards from the pot and into the frying pan with the onions. Be sure to include the garlic cloves, which will be super soft and can be easily smashed into the collards. Continue to sauté the greens until all the flavors have blended, splashing in a few ladles of the cooking liquid towards the end to moisten the greens. Salt to taste and add several grinds of fresh pepper. Serve 'em up!

Additional Notes:

• Do NOT discard any remaining cooking liquid, a.k.a pot likker! It is loaded with flavor. Some people serve it up on the side and use it to moisten cornbread. You can also use it to cook beans or as a stock for a hearty soup. It can be refrigerated for a few days or frozen for several months.

• For spicy collards, add a chopped chili or a few pinches of chile flakes when sautéing the onions.

• Sprinkle with a little vinegar (I use cider vinegar) just before serving.