Circle h Farm

--- Dexter, Oregon ---

Circle h Farm is a certified organic farm, growing fruits, vegetables, and herbs for local markets. Circle h delivers CSA boxes to Eugene, Dexter, and Oakridge, Oregon. Also can be found at the Lane County Farmers' Market.

First CSA of the Year! Week 1, May 3

Thank you to all who have signed up for our CSA this season. This time, we are excited to bring you personalized boxes filled with produce that YOU have selected. We hope that allowing members to choose what they want will make receiving a CSA more flexible and realistic. No more wondering what to do with the kohlrabi! No more excess produce expiring in your fridge! No more worrying about picking up your box when you're out of town! But all changes take some adjusting to. Give it a shot, see how you like it, and let us know what you think. 

We couldn't resist - springtime calls for a salad recipe. The greens are happy this time of year, and so are the turnips...

Turnip and Apricot Salad with Toasted Walnuts and Creamy Greens Dressing

1/2 cup walnut pieces
4-5 salad turnips, cut into matchstick-size sticks
1/2 cup finely sliced apricots
1 small bunch parsley, chopped
1 bunch turnip or radish greens, coarsely chopped
1/2 cup vegetable oil
1/2 cup olive oil
1/3 cup vinegar
1/4 cup plain yogurt
2 shallots, quartered
1-2 chile peppers, stems and seeds removed, quartered
1 clove garlic
2 teaspoons dry mustard
1 tablespoon horsradish
1 teaspoon soy sauce or tamari
salad greens of your choice

1. Toast the walnuts over medium-high heat, stirring constantly, until browned and fragrant. Transfer to a dish to cool.

2. Combine turnips, apricots, and walnuts in a large bowl.

3. Put parsley, chopped greens, vegetable oil, olive oil, vinegar, and yogurt into a blender; process briefly until ingredients are just combined. Add shallots, chile pepper, garlic, dry mustard, horseradish, and soy sauce/tamari; process until thick and creamy. If necessary, thin the dressing with a little extra yogurt or a tablespoon of cold water.

4. Pour the dressing over the turnip-apricot-walnut mixture; toss until well combined. Season with salt and pepper to taste.

5. Line individual plates with a generous amount of salad greens; spoon the turnip mixture on top. Serve immediately. 

Now hiring, field crew position

We are hiring one person for the 2018 field season, which starts in April and goes through September. Crew member will primarily harvest culinary herbs by hand, plus assist in weeding and other vegetable harvests. This entry-level, 30-40 hr/week position will gain exposure to general farm operations and have the potential to work into another position in future years. An ideal candidate will have physical and mental aptitude and agility, can-do attitude and willingness to own one’s project, problem-solving skills, excellent communication skills, and a desire for constant improvement. Applicant must have personal transportation to the farm in Dexter. No housing is available. To apply please send cover letter and resume to Sarah at A 1-2 minute video resume would be much appreciated in place of a written resume. Pay starts at $10.75/hr. 

CSA final day! Week 20, September 28

A big thanks to you for participating in this year's CSA and supporting our farm! If you missed any weeks, we will be having two make-up days next Thursday and the following Thursday. Just visit our farm store at and email Emily at with a selection of 6 items. We love growing food for you and hope to see you again in the spring.

In the box this week:

  • Broccoli
  • Spaghetti Squash
  • French Breakfast Radish
  • Bok Choy
  • Sage
  • Melon
  • Green Beans

Bok Choy is a tasty addition to any stir fry.

Sauteed Bok Choy and Broccoli


  • 1 pound bok choy
  • 1 pound broccoli
  • 2 tablespoons canola oil
  • 1 garlic clove, chopped
  • 1 tablespoon finely grated fresh ginger
  • 1 to 2 tablespoons soy sauce


Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.

Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.

In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.

Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.

Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

CSA week 19, September 21

In the box this week:

  • Shallots
  • Cucumbers
  • Tomatillos
  • Carrots
  • Purple Cabbage/Purple Cauliflower
  • Grapes
  • Thyme

A popular and versatile way to use tomatillos is to make Salsa Verde. There are a couple different ways to do it: a quick, raw version, or the rich, roasted version...


  • 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
  • Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
  • 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
  • Scant 1/4 cup finely chopped onion
  • Salt

For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

For the Roasted version:

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

Salsa Verde can be simply used as a dip, or as a sauce on chicken or enchiladas!

CSA week 18, September 14

In the box this week:

  • Summer Squash
  • Garlic
  • Grapes
  • Green Beans
  • Sweet Peppers
  • Melon
  • Sungolds

One of Emily's favorite things to do with green beans is Bermuda Salad. This recipe comes from the Moosewood Cookbook:

6 tablespoons olive oil
3-4 tablespoons red wine vinegar
1 ¼ teaspoon salt
2 medium cloves garlic, minced Fresh black pepper
1 ½ cups thinly sliced red onions
3 cups boiling water
1 ½ lbs green beans, trimmed
1-2 cups packed grated cheddar cheese

1. Combine oil, vinegar, salt, garlic and pepper in a medium bowl.
2. Place sliced onions in a colander in sink and slowly douse with boiling water. Drain well and transfer to marinade, mixing well.
3. Steam green beans until just tender transfer to colander and refresh under running cold water. Drain well and add to marinade, along with cheese. Mix gently.
4. Marinate several hours refrigerated or at room temperature.

CSA week 17, September 7

In the box this week:

  • Salad Mix
  • Carrots
  • Broccoli
  • Slicer Tomatoes
  • Potatoes
  • Turnips


Turnip Mashed Potatoes


  • 6 large red new potatoes, skin on
  • 2 large turnips, peeled
  • 1/2 cup cream, heated
  • 8 tablespoons (1 stick) butter, melted
  • 1/2 cup sour cream
  • Salt and pepper


Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.

CSA week 16, August 31

In the box this week:

  • Eggplant
  • Golden Beets
  • Honeydew
  • Sweet Onions
  • Arugula
  • Cucumbers
  • Sweet Peppers

Arugula is a spicy green that can be tossed in a salad or sauteed.

Sauteed Arugula recipe

  • 5 ounces fresh arugula, washed and trimmed
  • 1⁄4 cup reduced-sodium chicken broth
  • pepper
  • 1⁄8 teaspoon onion powder
  • 1⁄8 teaspoon garlic powder
  • 1 1⁄2 teaspoons sesame oil
  • 1⁄4 cup onion, chopped or sliced
  • 1 teaspoon fresh minced garlic
  1. In frying pan, heat chicken broth and spices to boiling.
  2. After bringing to a boil, add the arugula, tossing gently to cover all with the broth.
  3. Let sit for a minute or two, stirring occasionally, until all leaves are wilted. (Additional broth may be needed to keep moist.).
  4. This makes a great salad topping, or fantastic on top of lumpy mashed potatoes.
  5. **For those who want a more flavor-rich side, try the following:.
  6. Add 1 1/2 teaspoons sesame oil to the pan first; heat oil and cook 1/4 cup chopped (or sliced) onion and 1 teaspoons minced garlic until onions are tender. Then proceed with the broth, arugula and spices.


CSA week 15, August 24

In the box this week:

  • Crenshaw Melon
  • Sweet Peppers
  • Chard
  • Carrots
  • Shallots
  • Plums

Swiss Chard Frittata


  • 24 cherry tomatoes
  • 2 cloves garlic, smashed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon light-brown sugar
  • 1/4 teaspoon coarse salt
  • 18 large eggs
  • Coarse salt and freshly ground black pepper
  • 2 to 3 tablespoons extra-virgin olive oil
  • 2 large white onions, halved and sliced crosswise into 1/4-inch-thick slices
  • 6 to 8 ounces Swiss chard, stems sliced thin, leaves sliced into ribbons
  • 3/4 cup cow's milk feta, crumbled


  1. Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.

  2. Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.

  3. In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.

  4. Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.

  5. Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

CSA week 14, August 17

In the box this week:

  • Red potatoes
  • Eggplant
  • Sungold cherry tomatoes
  • Garlic
  • Salad turnips
  • Red beets
  • Plums

The salad turnips are a great addition shredded on top of a salad or added to a coleslaw. 

Eggplant Parmesan

  • Olive oil, for baking sheets
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  • 1 1/2 cups shredded mozzarella
  • 1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

     Watch: How to Make Dried Breadcrumbs

  • 2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.

  • 3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.


CSA week 13, August 10

Tomato season is upon us! 

In your box this week:

  • Corn 
  • Green beans
  • Carrots
  • Leeks
  • Slicing tomatoes
  • A mix of summer squash

Leeks are great sauteed just as you would an onion or garlic. Chop the white part up until it turns dark green and add it to anything you would an onion. Because it's not as strong as an onion you can also enjoy them raw on salads or sandwiches. 

CSA week 12, August 3

In your box this week:

  • corn on the cob
  • fingerling potatoes
  • salad mix
  • red beets
  • plums
  • tomatoes

Roasted beet salad


  • 8 medium-size beets, tops removed and scrubbed
  • 1/2 cup balsamic vinegar
  • 1/2 cup good olive oil
  • 2 teaspoons Dijon mustard, such as Grey Poupon
  • Kosher salt and freshly ground black pepper
  • 4 ounces salad mix
  • 1/3 cup roasted nut of your choice
  • 4 ounces soft goat cheese, such as Montrachet, crumbled

Preheat the oven to 400 degrees. 

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board. 

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings. 

Place the salad mix in a separate bowl and toss it with enough vinaigrette to moisten. Put the salad mix on a serving platter and then arrange the beets, nuts, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

CSA week 11, July 27

In your box this week- 

  • sungold tomatoes
  • lemon cucumbers
  • purple bell pepers
  • red onion
  • parsley
  • new potatoes
  • corn 

For a delicious, crisp summer salad:
Slice lemon cucumbers, halve cherry tomatoes, slice onion, and chop parsley. Mix all into a salad bowl with about 1/4 c. red wine vinegar. Add salt and pepper to taste. Best if chilled for a few hours. Enjoy! 

CSA Week 10, July 20

Enjoy your box this week! 

  • String beans
  • Green and red cabbage
  • Red beets
  • Head lettuce
  • Cherry tomatoes

Shallot and green bean recipe-

1 Tbs butter
3 Tbs Olive oil
1 large shallot, chopped
8 cloves garlic, chopped
Fresh green beans, trimmed
Salt and black better to taste
1/2 c. grated parmesan cheese
Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
Remove skillet from heat and sprinkle Parmesan cheese over the green beans.


CSA Week 9, June 13

Some great snacks for the box this week

  • New potatoes
  • Cucumbers
  • Basil
  • Cherry tomatoes
  • String beans
  • Salad mix
  • Tomatoes

Make a fresh caprese salad with these great, crisp vegetables. Slice the tomatoes and top on sliced, fresh, mozzarella cheese. Chop the basil and sprinkle on top. Drizzle with balsamic vinaigrette. For some extra crunch add sliced cucumber as well! 

CSA Week 8, July 6

In this week's box you will find some summer goodies!

  • Blueberries
  • Golden beets
  • Cherry tomatoes
  • Arugula
  • Garlic
  • Cabbage 
  • Head lettuce

A great way to use some of the heartier vegetables is to make a summer slaw with the cabbage, beets, and garlic.

Coarsely chop the cabbage, grate the beets, and mince two cloves of garlic (add any other vegetables as well such as kale, onions, etc). 
In a bowl mix together a 3/4 cup of mayo (or yogurt!) with 1/4 of your choice of vinegar. Add salt/pepper and your choice of seasoning such as paprika, celery salt, oregano, or parsley. 
In the bowl mix together the vegetables and sauce. Chill for at least four hours before serving. 


Week 7, June 29

In Your Box: a little of everything! Cauliflower, Kohlrabi, new potatoes, cherry tomatoes, slicing tomatoes, cucumber, snap peas, fava beans, salad mix.

The fava beans are an out-of-the-ordinary veggie worth trying. They have a nutty flavor and texture when cooked in the pod.  Just be sure to remove the strings along the edge of the pods before you cook them, or they will leave you chewing and chewing. If the pod doesn't sound appealing to you, shell them like you would shelling peas and just use the fresh bean inside. 

Whole roasted fava beans: Toss clean whole fava pods with olive oil, salt and pepper. Spread on a baking sheet in a single layer and roast at 450 degrees for about 25 minutes, or until tender. (Timing depends on the size of the pods.) Put the roasted pods in a shallow bowl, and sprinkle with your finest sea salt. Serve to guests a la edamame, or if the pods are small and tender enough, eat them whole.

Week 6, June 22

In your box this weeK:
Snap peas
Curly kale
Golden beets
Summer squash

Linguine with spring vegetables (Martha Stewart)

  • Coarse salt and ground pepper
  • 3/4 pound linguine
  • 1 pound broccoli cut into bite size pieces
  • 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
  • 4 ounces sugar snap peas (stem ends trimmed), halved
  • 1/2 cup heavy cream
  • 1 tablespoon butter, cut into pieces
  • 2 tablespoons fresh basil leaves
  • In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.

  • In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

Week 5, June 15

In your box this week: rainbow chard, green cabbage, cucumber, new potatoes, garlic scapes (the flower stalk of the garlic), parsley, snow peas, head lettuce

The garlic scapes are an attractive presentation of garlic flavor. I use them in any dish I would normally use garlic cloves.

Swiss Chard and Potatoes    from

·         1 Pound Swiss Chard

·         1 Pound Potatoes, Peeled & Cut Into Quarters

·         1/4 Cup Extra Virgin Olive Oil

·         ¼ Cup garlic scapes, chopped into ½” pieces

·         Fine Sea Salt & Cracked Black Pepper

·         1/2 to 1 Teaspoon Red Hot Pepper Flakes

1.      Wash the chard and trim the stems, then cut the stems into 1 inch pieces.

2.      Fold the leaves together, and cut into 1/2 inch strips.

3.      Bring a large pot of salted water to a boil then add the potatoes and cook until just almost tender, about 20 minutes.

4.      Add the stems from the chard and cook another 10 minutes, then add the leaves and cook until wilted.

5.      Drain the potatoes and chard very well in a colander.

6.      In a large heavy skillet, heat the oil over medium heat and add the garlic.

7.      Season the oil with salt and pepper and add the red pepper flakes.

8.      Add the Swiss chard and potatoes, then cook over medium heat, stirring often, and mashing the potatoes gently as they cook, for about 8 minutes.

9.      Taste, and adjust seasonings as needed, then serve warm.

Week 4 June 8

In your box this week: 

snap peas


fresh Walla Walla onion


the first of the strawberries

summer squash

farm-grown and milled cornmeal with recipe

Week 3

In your box: kohlrabi, broccoli, beets, shallot scapes, fennel bulb, Italian kale, and green butterhead lettuce

The stunning long shallot tops in your box this week are worthy of an artistic photo, but are also a tasty and quick way to get onion flavor into a stir fry or other pan-fried dish. They cook up quickly, if you add them to the roasted veggie recipe below, just sprinkle them over the top towards the end, allowing 5-7 minutes for softening.

You can use fennel raw, like in a marinated veggie salad or shaved over a green salad. I prefer it sautéed or roasted. The kohlrabi, on the other hand, can be cooked but is wonderful raw. Just cut off the harder bottom end, peel the rest of it, and eat slices like you would carrot sticks.

Roasting vegetables is simple and delicious, an easy way to incorporate a lot of the items in your box this week.

This recipe is from a starch-free blogger, but you could also add potatoes to this dish if you want.

Roasted Beets and Fennel

·         2 large golden or red beet

          1 bulb fennel

·         1 small red onion

·         optional: 1 to 2 kohlrabi

·         3 Tablespoons oil (avocado oil, olive oil, or coconut oil)

·         2 pinches of sea salt

·         optional: 2 Tablespoon balsamic vinegar*

·         Optional Garnishes:  a little black pepper + 2 ounces soft goat cheese +  rosemary candied walnuts from my cookbook (For AIP: omit optional garnishes)

1.        Preheat oven to 425* F.

2.       Peel and chop beets. Slice fennel bulb. Peel and chop kohlrabi if using.

3.       Toss chopped beets and fennel in oil (and balsamic vinegar) and spread out on a baking sheet and put in the oven for 35 to 40 minutes, until soft.

4.       After putting beets in the oven, peel red onion and chop into medium sized pieces about 1/2″ by 1″.

5.        Red onions will cook much faster than the beets, so I usually add the onions in when there is 25 minutes left of cooking time. Feel free to add them in for the full 35 minutes if you like your onions a little burnt and crispy (which I actually like a lot too!)

6.       Remove veggies from the oven when the beets are soft and fully cooked. You can broil them for the last couple minutes to add some more color.

7.        This dish is ready to serve as it, or I sometimes top it with a little crumbled goat cheese, my candied walnuts and black pepper, and any fresh herbs I have on hand, including some of the green fennel fronds.

8.       Foodie Tip: If you beets came with the greens attached you can make light and crispy “beet greens chips” in the same way you make kale chips. I often toss the greens in oil with sea salt and cook them for 10 to 15 minutes in the oven while I preheat the oven, and prep the beets for cooking. They are nice for snacking on while you wait for the veggies to cook.